炒货食品氧化霉变的原因及解决措施

The Reason of Oxidizing Mildew of Fried Food and Its Solution

在人们采购食品的过程中,炒货食品是十分受青睐的一种,炒货食物独特的口感以及香味使人欲罢不能,但是坚果等类型的炒货的油脂指数相比于其他食物来说要高很多,通常在45%~60%,而且盐分含量也高。由于不饱和脂肪酸含量过高,在高温炒制后,油脂不稳定现象十分常见。而且炒货食物放久了会发生氧化和霉变,对人的身体健康的危害很大。本文主要针对炒货食品氧化霉变的原因进行分析,并提出解决此类问题的相关措施。

In the process of food procurement,fry food is one of very popular,fry food its unique taste and the fragrance that sends out after making stop,but nuts and other types of fat index content is much higher than other food, usually between 45% and 60%,and the salt content is high.The content of most unsaturated fatty acids is too much,it is very common that the unsaturated fatty acids are unstable after frying at high temperature.Fried food will be oxidized and mildew if it is kept for a long time.It will do great harm to people’s health after being used.Therefore,this paper mainly analyzed the causes of oxidation and mildew of Fried food,and put forward relevant measures to solve the problems.