摘要
根据《食品中油脂的极性组分(PC)的测定》(GB/T5009.202—2003)方法和相关国家标准,就煎炸食品可能有的食用安全问题,对三种煎炸食品进行摸拟试验与检验分析研究。并对使用的植物油在煎炸前、煎炸后极性组分含量以及在煎炸食品中的油脂极性组分含量变化进行比较。说明煎炸食品中极性组分含量随煎炸时间的增加变化,并且与添加新油有关。通过水分、脂肪含量的测定,了解了煎炸食品在煎炸过程中油脂劣变状况。
according to the method in the state standard Determination of polar compounds in food＇ s oil and fat GB/5009. 202 - 2003 and correlative standard the simulated experiment and inspection of three kinds of fried food are studied to avoid problems in food safety. The content of polar compounds in vegetable oil before and after frying is compared with that in oil and fat in fried food. It is indicated that the content of polar compounds is changed along with the increasing of frying time and related to adding fresh oil during frying. It is realized that the oil and fat in fried food become inferior during frying by measuring the moisture and fat content.
出处
《粮油食品科技》
2009年第1期19-21,共3页
Science and Technology of Cereals,Oils and Foods
关键词
煎炸食品
极性组分
油脂
fried food
polar compounds
oil and fat
