摘要
主要研究了在180℃用混合芝麻油和茶籽油的大豆油煎炸土豆条。芝麻油和茶籽油的添加量为3%,6%。在煎炸过程中油脂氧化稳定性主要依靠检测总极性物质含量(TPC)、共轭二烯值(CDV)和羰基值(CV)。总的来说,通过添加芝麻油和茶籽油,混合大豆油的氧化稳定性显著提高。添加芝麻油要比茶籽油效果更好。随着芝麻油和茶籽油添加量从3%增加到6%,油样中总极性物质含量降低,共轭二烯值和羰基值升高。最稳定的混合油为m(大豆油)∶m(芝麻油)∶m(茶籽油)=94∶3∶3。
In present investigation,the effect of sesame oil（SEO） and camellia oil（CAO） on the rancidity of soybean oil（SBO）during the process of frying potato pieces at 180 ℃ was studied.The SEO and CAO were added to the SBO at levels of 3%and 6%.Frying stability of the oil samples during the frying process was measured on the basis of total polar compounds（TPC） content,conjugated diene value（CDV）,and carbonyl value（CV）.In general,flying stability of the SBO significantly improved in the presence of the SEO and CAO.The positive effect of the SEO on the stability of the SBO was more than that of the CAO.Increasing the amounts of SEO and RBO from 3 to 6%led to decrease in the TPC,and increase in the CDV and CV of the SBO during the fiying process.The best frying performance for the SBO was obtained by the use of 3%of both SEO and CAO together（m（SBO）：m（SEO）：m（CAO）=94：3：3）.
出处
《食品工业》
北大核心
2015年第6期21-24,共4页
The Food Industry
基金
国家高技术研究发展计划(863计划)(2013AA102104)
