棕榈油在灯影牛肉丝中的应用研究

Application of palm oil in Sichuan silk beef snack

以熔点为24℃的棕榈油作为油炸用油,熔点为8℃的棕榈油和菜籽油调配后制作的红油来制作灯影牛肉丝。通过冷冻试验,确定用于灯影牛肉丝制作的红油中8℃棕榈油的最大添加量为30%。通过正交试验确定了灯影牛肉丝制作的最佳条件为腌制时间80 min,蒸肉时间1.0 h,在油温150℃条件下油炸90 s。在此最佳条件下,制作的灯影牛肉丝油润红亮、色泽均匀、风味纯正,感官评分为34.4分。结果表明,24℃棕榈油可用于灯影牛肉丝制作工艺中的油炸用油,质量分数为30%的8℃棕榈油与菜籽油调配制备的红油可应用于灯影牛肉丝的制作。

Sichuan silk beef snack was made based on palm oil （melting point 24 ℃） as flying oil, blending of palm oil （melting point 8℃） and rapeseed oil as chili oil. Through freezing experiment, the largest addition volume of 8℃ palm oil into Sichuan silk beef snack chili oil was 30%, and the optimal production condition was determined by orthogonal test as follows： pickling time 80 min, steaming time 1.0 h, oil temperature 150℃, and flying time 90 s. Under the optimal conditions, Sichuan silk beef snack exhibited desirable sensory characteristic, including oily and shiny, uniform color and fragrant, and the sensory evaluation score was 34.4. In conclusion, palm oil （melting point 24 ℃） was suitable for flying oil, and chili oil blended with 30% palm oil and rapeseed oil （melting point 8℃） was suitable for Sichuan silk beef snack production process.