4种煎炸油在薯条煎炸过程中的品质变化
Quality Changes of Four Kinds of Frying Oils during French Fries Frying
刘昭 1李小琪1
作者信息
- 1. 扬州大学旅游烹饪学院，江苏扬州225127
- 折叠
摘要
[目的]比较4种煎炸油的煎炸特性,选出4种新款煎炸油中的最适煎炸油。[方法]以海皇调和油、海皇浓香花生调和油、海皇棉子调和油、福之泉食用调和油4种煎炸油为研究对象,以市售薯条为煎炸原料,测定4款煎炸油在加热过程中的色值、酸价、过氧化值和羰基价的变化。[结果]试验表明,4种煎炸油的色值、酸价和羰基价均随时间的延长而增大,过氧化值随煎炸时间的延长先增大后减小。[结论]综合比较4款油后,福之泉食用调和油最适合煎炸。
Abstract
[Objective] In order to compare the frying characteristics of four kinds of frying oils,and to choose the most suitable frying oil from the four new frying oils. [ Method] With four kinds of frying oils as the research objects,and commercially available French fries as frying materi-als,we measured the color,acid value,carbonyl value and peroxide value changes of frying oil in the heating processing. [Result] The color,acid value,carbonyl value of frying oil increased as frying time prolonged,peroxide value firstly increased and then decreased. [ Conclusion] After comparing the four kinds of oils synthetically,Fuzhiquan edible oil is the most suitable for frying.
关键词
煎炸油/薯条/品质变化Key words
Frying oil/French fries/Quality change引用本文复制引用
出版年
2016
国家科技期刊平台
NSTL
维普
万方数据