不同菜籽油食用感官评价与烹饪适应性探讨

Study on sensory evaluation of different rapeseed oil and cooking adaptability

选用不同品牌菜籽油进行烹饪试验,对比分析专业教师和学生感官评价结果,以探讨菜籽油烹饪适用性。结果显示:教师组与学生组不同油脂食用感官评价结果存在非常显著性差异,教师组菜籽油偏好性高于学生组。菜籽油烹饪适应性受油脂质量影响,高标菜籽油(一级)适宜于煎、炸、烧、蒸、炒制工艺,其烹制菜品感官质量与对照大豆油(一级)无显著差异;低标风味菜籽油(四级)适宜于煎、炸、烧制工艺,不适宜于蒸制工艺,炒制工艺适用性受食用人群、原料影响明显。油脂对菜品感官质量影响主要因素是气味,提高菜籽油等级可以扩大烹饪适用范围。

Different brands of rapeseed oil were selected to conduct cooking experiments.The sensory evaluation results of professional teachers and students were compared and analyzed,in order to explore the cooking adaptability of rapeseed oil.The results showed that there were significant differences in the sensory evaluation of edible oil between teacher group and student group,The preference of oil in teacher group was higher than that in student group.The cooking adaptability of rapeseed oil was affected by oil quality.High standard rapeseed oil(grade 1)was suitable for panbroil,frying,burning,steaming and stir-frying.The sensory quality of its cooking dishes was not significantly different from that of the soybean oil(grade 1).Low standard rapeseed oil was suitable for panbroil,frying and burning,and was not suitable for steaming.The adaptability of stir-frying process was obviously affected by the consumption population and raw materials.The main factor that oil affected the sensory quality of dishes was the smell.Improving the grade of rapeseed oil could expand the cooking adaptability range.