油炸糕点中酸价测定方法比较  

Comparison of Acid Value Determination Methods in Fried Pastries

作　　者：苏新科 商健 李建文 朱蕊贞 SU Xinke;SHANG Jian;LI Jianwen;ZHU Ruizhen(Weinan Testing Institute,Weinan 714000,China)

机构地区：[1]渭南市检验检测研究院,陕西渭南714000

出　　处：《食品安全导刊》2024年第17期87-90,共4页China Food Safety Magazine

摘　　要：酸价是评价油炸糕点质量安全的重要指标之一,与食品腐败程度密切相关。因此,对油炸糕点的酸价检测方法进行比较分析有助于维护产品质量以及为检测人员提供方法选择依据。本文以麻花、油条、油饼为样品,以酸价为测定指标,对4种常用的油炸糕点酸价检测方法进行比较分析,结果表明4种检测方法测定油炸糕点中酸价的精密度均满足本实验室内控指标要求,充分证实4种酸价检测方法检测结果准确可信。Acid value is one of the important indicators for evaluating the quality and safety of fried pastries,which is closely related to the degree of food spoilage.Therefore,comparing and analyzing the acid value detection methods of fried pastries can help maintain product quality and provide a basis for method selection for inspectors.In this paper,the acid value of fried dough twists,deep-fried dough sticks and Youbing(deep-fried round and flat doughcake)were taken as samples,and the acid value was used as the measurement index.Four commonly used methods for the detection of acid value of fried cakes were compared and analyzed.The results showed that the precision of the four detection methods for determining the acid value in fried pastries met the internal control index requirements of our laboratory,fully confirming the accuracy and reliability of the detection results of the four acid value detection methods.

关 键 词：油炸糕点 酸价 滴定法 

分 类 号：TS213.23[轻工技术与工程—粮食、油脂及植物蛋白工程]