摘要
用于评价煎炸油稳定性的传统方法不能如实反映实际煎炸过程中的变化,为了快速可靠地模拟实际煎炸过程中油脂的劣变情况,将以淀粉、葡萄糖、硅胶(质量比4∶1∶1)为原料制备的配方食物加入(180±5)℃的大豆油中,在自制快速煎炸装置中以500 r/min的搅拌速度进行煎炸试验,测定煎炸油极性物质含量的变化。通过分析快速煎炸和实际煎炸中极性物质的含量及其组成变化,确立两者之间的联系。结果表明,所建立的快速煎炸方法操作简便、耗时短,与实际煎炸中油脂劣变程度有良好的一致性,可应用于快速评估煎炸体系中油脂的稳定性。
The traditional method used to assess the stability of frying oil can not reflect the changes in the actual frying. In order to assess the deterioration of oil in the actual frying process rapidly and reliably, a formulated food consisted of starch, glucose and silica gel （mass ratio 4∶1∶1） was added in soybean oil and heated at （180 ± 5）℃, and the frying experiment was carried out in self-made rapid frying device with 500 r/min. The contents of polar components were measured. The contents and compositions of polar components in rapid and actual frying were analyzed, and the connection between them was established. The results showed that the rapid frying method was simple and rapid and it was in good agreement with the degree of oil deterioration in actual frying. The rapid frying method could be used for assessing the stability of frying oil.
作者
张晋芳
王小三
金青哲
王兴国
ZHANG Jinfang;WANG Xiaosan;JIN Qingzhe;WANG Xingguo(Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu, China)
出处
《中国油脂》
CAS
CSCD
北大核心
2018年第4期135-138,共4页
China Oils and Fats
基金
政策引导类计划(产学研合作)-前瞻性联合研究项目(BY2016022-33)
江苏省自然科学基金-青年基金项目(BK20150137)
