农产品加工·学刊（中）
農產品加工·學刊（中）
농산품가공·학간（중）
AEM RODUCTS ROCESSING
2014年
2期
15-16,20
,共3页
韩翠萍%汤慧娟%刘洋%夏溜溜
韓翠萍%湯慧娟%劉洋%夏霤霤
한취평%탕혜연%류양%하류류
煎炸油%加热%品质%劣变
煎炸油%加熱%品質%劣變
전작유%가열%품질%렬변
frying oil%heating%quality%invalidation
应用国标法，测定煎炸油在加热过程中的酸价、碘价、羰基价和过氧化值的变化，从而反映煎炸油加热过程中的品质变化。结果表明，煎炸油在加热过程中，其感官性状和卫生指标都发生明显变化；随着加热时间的延长，其酸价、羰基价和过氧化值随之升高，碘价随之降低；加热时的温度越高，其酸价、羰基价和过氧化值增加得越快，碘价降低得也越快。
應用國標法，測定煎炸油在加熱過程中的痠價、碘價、羰基價和過氧化值的變化，從而反映煎炸油加熱過程中的品質變化。結果錶明，煎炸油在加熱過程中，其感官性狀和衛生指標都髮生明顯變化；隨著加熱時間的延長，其痠價、羰基價和過氧化值隨之升高，碘價隨之降低；加熱時的溫度越高，其痠價、羰基價和過氧化值增加得越快，碘價降低得也越快。
응용국표법，측정전작유재가열과정중적산개、전개、탄기개화과양화치적변화，종이반영전작유가열과정중적품질변화。결과표명，전작유재가열과정중，기감관성상화위생지표도발생명현변화；수착가열시간적연장，기산개、탄기개화과양화치수지승고，전개수지강저；가열시적온도월고，기산개、탄기개화과양화치증가득월쾌，전개강저득야월쾌。
The acid value, iodine value, carbonyl value and peroxide value changes of frying oil in the heating processing are measured with national standard method in this paper. These reflect the quality change of frying oil during heating. The results show that: during the heating processing, the sensory properties and health indicators of frying oil have changes significantly, with the heating time extending, the acid value, carbonyl value and peroxide value increase, and iodine value decreases. The higher of the heating temperature, acid value, carbonyl value and peroxide value increase more quickly, and iodine value decreases more quickly.
