煎炸过程中大豆油品质变化研究

Research on the Change of Soybean Oil Quality during the Frying Process

[目的]考察煎炸过程中大豆油的品质变化。[方法]对餐饮业多频次反复使用的大豆油以及家庭正常使用2～3次的大豆油进行研究，关注煎炸中食材的感官品质、大豆油品质指标变化情况。[结果]对一级大豆油进行低频次煎炸（3次），每批煎炸食材着色正常无异味，油样品质可以符合食用油煎炸过程中卫生指标要求。大豆油过多频次连续煎炸，后期煎炸食物滋味变差，并带有异味，油品指标逐渐变差。在煎炸过程中，酸值、极性组分、羰基价都与煎炸次数呈线性正相关关系，碘价与煎炸次数呈负相关关系。极性组分的含量与酸值、羰基价呈线性正相关关系，与碘价呈负相关关系。[结论]油品不宜多次连续煎炸使用，家庭使用不宜连续超过3次。

[ Objective ] To investigate the change of soybean oil quality during the frying process. [ Method ] The high frequency fried soybean oil in catering and normal household use 2 - 3 soybean oil were studied, the change of food sensory quality and soybean oil quality indexes in frying process were observed. [ Result ] For low frequency fried （3 times） in soybean oil, the color of fried food is normal, having no peculiar smell. The oil sample quality can meet the hygienic standard for edible vegetable oils used in frying food. Fried over many times, frying food taste worse, with a peculiar smell. The oil index gradually worse. During the soybean oil frying, the changes of the acid value, polar com- pounds, carbonyl value are related to the number of frying, show linear positive correlation. Iodine value is linear negatively related to the number of frying. The change of polar compounds is linear positive relates to the changes of acid value, carbonyl value, and linear negative correlation to the iodine value. [ Conclusion] Oil shouldn＇t be used for many times frying continuously, and oil for family use should not be fried for more than 3 times.