摘要
本文综述了检测煎炸油质量的各种方法,并进行了比较。感官评定是最简单直接的方法,但由于餐饮业煎炸食品的复杂性而导致准确性不高且很难对煎炸油的劣变程度进行定量分析;气味指纹分析技术法准确快速,但是仪器昂贵,不利于在中小餐饮业中的应用。黏度法和泡高值法克服了感官评定法和气味指纹分析法的缺点,而且简单易于操作,可以在中小型餐饮企业中广泛应用。
Many detection methods of deep frying oil were summarized and compared in this paper. Sense evaluation is the most simple and straightforward, but it is not exact and difficult to quantify the degree of change of oil because frying foods are intricacy. The sensor array fingerprint technology is speedy and exact, while the apparatus are expensive and not befitting in the small and medium-sized food industry. The detection of viscosity and the height of bubble are not only simple, but also cheap. It is suitable in the small and medium-sized food industries.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2008年第8期652-654,共3页
Food Science
基金
北京市人才强教项目(PXM2006-01409-021827)
关键词
餐饮业
煎炸油
检测
感官评定
气味指纹分析
food industry
deep frying oil
detection
sensory evaluation
sensor array fingerprint
