栀子果油煎炸过程中的品质变化及对油条和薯条的感官影响  

Quality Changes of Gardenia Oil During Frying and Its Sensory Effects on Deep-Fried Dough Sticks and Potato Chips

作　　者：周玮滢 杨良缘 张齐杰 高前欣[1,2] 张有做 倪勤学[1] Zhou Weiying;Yang Liangyuan;Zhang Qijie;Gao Qianxin;Zhang Youzuo;Ni Qinxue(School of Food and Health,Zhejiang Agricultural and Forestry University,Hangzhou 311300;Zhejiang Jiaozhi Technology Co.,Ltd,Hangzhou 311300)

机构地区：[1]浙江农林大学食品与健康学院,杭州311300 [2]浙江骄栀科技有限公司,杭州311300

出　　处：《中国粮油学报》2024年第4期86-92,共7页Journal of the Chinese Cereals and Oils Association

基　　金：浙江省大学生科技活动计划暨新苗人才计划项目(2022R412A036)。

摘　　要：为了探究栀子果油煎炸过程中的品质变化,选择薯条和油条2种代表性煎炸食材,将栀子果油在煎炸20 h内每隔2 h的酸价、羰基价、过氧化值和极性组分与大豆油、棕榈油在同等条件下煎炸的理化指标进行比较,结果表明:棕榈油煎炸后的品质较高,栀子果油和大豆油比较相似,栀子果油可以作为煎炸油。但栀子果油连续煎炸12 h时极性组分超过国家现有煎炸油的卫生标准,因此其连续煎炸时间不能超过12 h。同时对煎炸1、10、20 h的油条和薯条进行感官评价,结果表明:煎炸食材相同时,3种食用油的感官评分无显著性差异(P>0.05),说明栀子果油对油条和薯条的品质无不良影响,适合作为煎炸油。In order to explore the quality changes of gardenia oil during frying,two representative frying materials,i.e.potato chips and deep-fried dough sticks,were selected in this paper.The acid value,carbonyl value,peroxide value and polar components of gardenia oil were compared with soybean oil and palm oil under the same conditions after frying every 2 h within 20 h.The results indicated that the quality of palm oil after frying was higher,while gardenia oil was similar to soybean oil.Gardenia oil can be used as frying oil.However,the polar components of gardenia oil exceeded the existing national hygienic standards for frying oil when it was continuously fried for 12 hours,so its continuous frying time should not exceed 12 hours.At the same time,the sensory evaluation of deep-fried dough sticks and potato chips fried for 1,10 and 20 hours indicated that when the frying materials were the same,there was no significant difference in the sensory scores of the three edible oils(P>0.05),indicating that gardenia oil had no adverse effect on the quality of deep-fried dough sticks and potato chips,and was suitable for frying oil.

关 键 词：栀子果油 煎炸 油条 薯条 感官影响 

分 类 号：TS225[轻工技术与工程—粮食、油脂及植物蛋白工程]