中国油脂
中國油脂
중국유지
CHINA OILS AND FATS
2014年
11期
48-51
,共4页
王莹辉%刘玉兰%田瑜%杨书平
王瑩輝%劉玉蘭%田瑜%楊書平
왕형휘%류옥란%전유%양서평
煎炸食材%米糠油%煎炸品质
煎炸食材%米糠油%煎炸品質
전작식재%미강유%전작품질
frying food material%rice bran oil%frying quality
利用米糠油对不同煎炸食材进行间歇性煎炸,通过对煎炸油色泽、酸值、羰基值、脂肪酸组成、反式脂肪酸含量、维生素E含量的检测分析,对比研究植物淀粉基食材(薯条)、高含水量食材(豆腐)、肉类食材(鸡翅)、面粉基食材(油条)4种代表性煎炸食材对煎炸油品质的影响。结果表明:不同煎炸食材因所含主要组分的不同,对煎炸油品质劣变呈现出不同程度的影响;煎炸油酸值增大程度依次为豆腐>鸡翅>油条>薯条;羰基值增大程度依次为油条>薯条>豆腐>鸡翅;总反式脂肪酸增大程度依次为油条>鸡翅>薯条=豆腐;维生素E含量降低程度依次为薯条>油条>鸡翅>豆腐。
利用米糠油對不同煎炸食材進行間歇性煎炸,通過對煎炸油色澤、痠值、羰基值、脂肪痠組成、反式脂肪痠含量、維生素E含量的檢測分析,對比研究植物澱粉基食材(藷條)、高含水量食材(豆腐)、肉類食材(鷄翅)、麵粉基食材(油條)4種代錶性煎炸食材對煎炸油品質的影響。結果錶明:不同煎炸食材因所含主要組分的不同,對煎炸油品質劣變呈現齣不同程度的影響;煎炸油痠值增大程度依次為豆腐>鷄翅>油條>藷條;羰基值增大程度依次為油條>藷條>豆腐>鷄翅;總反式脂肪痠增大程度依次為油條>鷄翅>藷條=豆腐;維生素E含量降低程度依次為藷條>油條>鷄翅>豆腐。
이용미강유대불동전작식재진행간헐성전작,통과대전작유색택、산치、탄기치、지방산조성、반식지방산함량、유생소E함량적검측분석,대비연구식물정분기식재(서조)、고함수량식재(두부)、육류식재(계시)、면분기식재(유조)4충대표성전작식재대전작유품질적영향。결과표명:불동전작식재인소함주요조분적불동,대전작유품질렬변정현출불동정도적영향;전작유산치증대정도의차위두부>계시>유조>서조;탄기치증대정도의차위유조>서조>두부>계시;총반식지방산증대정도의차위유조>계시>서조=두부;유생소E함량강저정도의차위서조>유조>계시>두부。
The effects of four typical frying food materials on the frying quality of rice bran oil during the intermittent frying were studied by determing the quality indexes of fring rice bran oil. The four frying ma-terials were starch-base food material ( potato chips) , high moisture content food material ( bean curd) , meat food material ( chicken wing ) and flour-base food material ( dough sticks ) , and the parameters used to assess the quality of frying rice bran oil were color, acid value, carbonyl value, fatty acid compo-sition, contents of trans fatty acids and vitamin E. The results showed that different frying food materials presented different levels of influences on the deterioration of frying rice bran oil because of different main components in the food materials. The increase sequences of acid value, carbonyl value and total content of trans fatty acids of frying rice bran oil were bean curd>chicken wing>dough sticks>potato chips, dough sticks>potato chips>bean curd>chicken wing and dough sticks>chicken wing>potato chips=bean curd respectively, while the decrease extent of vitamin E content was potato chips>dough sticks>chicken wing>bean curd.