调和煎炸油的研制及其煎炸性能

Preparation and frying performance of blend frying oil

以大豆油、棕榈油、棉籽油和玉米油为原料制成调和煎炸油,对原料油及调和煎炸油的抗氧化能力进行了测定,结合冷藏实验选出最佳配方为:大豆油60%,棉籽油25%,玉米油10%,棕榈油5%。测试了调和煎炸油在煎炸过程中脂肪酸组分、酸值、过氧化值、羰基值等指标的变化。结果表明,过氧化值、酸值、羰基值在煎炸期间符合《食用植物油煎炸过程中的卫生标准》的要求。

Blend frying oil was prepared from soybean oil, palm oil, cottonseed oil and maize oil The an- tioxidation activities of the stuff oil and blend frying oil were determined. The optimal formula was ascertained by analyzing the antioxidation activities and cold storage results as follows ：60% soybean oil, 25 % cottonseed oil, 10% maize oil and 5% palm oil During the process of deep frying, the changes of physicochemical indexes of the blend frying oil, such as fatty acid constituents, acid value, peroxide value and carbonyl value, were analyzed. The results showed that the acid value, peroxide value and carbonyl value in frying period accorded with the requirements of Hygienic Standard for Edible Vegetable Oils Used in Frying Food.