食用植物油煎炸过程中的品质变化Quality changes of edible vegetable oils during frying

食用植物油煎炸过程中的品质变化Quality changes of edible vegetable oils during frying

利用花生油、大豆油、调和油、棕榈油4种食用植物油作为煎炸油对豆腐、裹粉鸡柳、油条3种食材进行煎炸，研究煎炸时间对煎炸油极性组分含量及羰基值的影响，确定煎炸油时间预警点，同时研究了不同煎炸油品种、不同食材对煎炸油极性组分含量的影响。结果表明：极性组分含量、羰基值均与煎炸时间呈正相关（r极性组分=0809，r羰基值=0.859，P=0.000）；煎炸6~11 h煎炸油极性组分含量均值从初始的11.85%增至20.96%，最大值为34.10%，可作为煎炸油质量不达标的时间预警点；煎炸12 h，极性组分含量从低到高依次为花生油、棕榈油、调和油、大豆油，含量分别为211%、24.1%、26.8%、...

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Bibliographic Details
Main Author:	厉玉婷1，2，于艳艳1，2，杨振东1，2，程月红1，2，师景双1，2，鲍连艳1，2，任雪梅1，2 LI Yuting1,2, YU Yanyan1,2, YANG Zhendong1,2, CHENG Yuehong1,2, SHI Jingshuang1,2, BAO Lianyan1,2, REN Xuemei1,2
Format:	Article
Language:	English
Published:	中粮工科（西安）国际工程有限公司 2023-01-01
Series:	Zhongguo youzhi
Subjects:	煎炸油；极性组分；羰基值；食用植物油；煎炸时间；煎炸油品种 frying oil; polar compound; carbonyl value; edible vegetable oil; frying time;variety of frying oil
Online Access:	http://tg.chinaoils.cn/ch/reader/create_pdf.aspx?file_no=20220208&year_id=2022&quarter_id=2&falg=1

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