稻米油在快餐煎炸中的性能研究

Application of Rice Bran Oil as Frying Oil in Fast Food Stores

本文通过模拟西式快餐门店的煎炸实验,考察了稻米油在快餐煎炸中应用的可行性。通过油脂理化指标、肪酸组成分析及微量成分分析来比较稻米油与棕榈油和大豆油的差异,通过模拟西式快餐门店168℃下煎炸薯条过程中极性物质和酸价的变化,并对薯条进行感官评价,对比稻米油、大豆油与棕榈油的煎炸性能。结果显示:稻米油所含的饱和脂肪酸和不饱和脂肪酸均介于棕榈油和大豆油之间,并且其含有的维生素E与大豆油接近且明显高于棕榈油;另外稻米油还含有12035.74 mg/kg植物甾醇和4359.17 mg/kg谷维素。在煎炸过程中,稻米油的酸价上升速度远远低于大豆油,接近于棕榈油;尽管其初始极性组分较高,但其极性组分在煎炸后期上升比较平稳,至煎炸终点时其极性组分低于棕榈油和大豆油;同时在煎炸过程中,棕榈油、稻米油、大豆油中的维生素E随煎炸时间的延长明显降低,至第6 d对应的含量分别10.01、8.49与2.11 mg/kg;而稻米油中谷维素和植物甾醇含量也随煎炸时间的延长而减少,但至煎炸终点时,仍有较多的保留,含量分别为1531.98和6618.45 mg/kg。另外,感官评价发现,稻米油炸制的薯条比大豆油、棕榈油更酥脆、风味更好,整体喜好度更高。总之,但稻米油具有良好煎炸性能,其煎炸性能明显优于大豆油,可用作西式快餐煎炸油。

The feasibility of rice bran oil to be used as fast food frying was studied.The difference of rice bran oil,soybean oil and palm oil was studied by checking the acid value,peroxide value,fatty acid composition,V E,oryzanol and phytosterol.And the frying performance was also studied by tracing the changes of fatty acid value and total polar compounds during simulating western fast food store for frying French fries at 168℃.The results showed that the rice bran oil,palm oil and soybean oil were all fresh.While the saturated and unsaturated fatty acids in rice bran oil were between those in palm oil and soybean oil,and the vitamin E in rice bran oil was close to that in soybean oil and significantly higher than that in palm oil.In addition,the rice bran oil also contained 12035.74 mg/kg phytosterol and 4359.17 mg/kg oryzanol.The frying pot life of rice bran oil was similar to that of palm oil,and much longer than that of soybean oil.During frying,the tocopherols in all three oils decreased significantly during frying and almost disappeared by the 6th day,and the corresponding contents at 6th day were 10.01,8.49 and 2.11 mg/kg,respectively.While the contents of oryzanol and phytosterol in rice bran oil decreased significantly lower than tocopherols,which was 1531.98 and 6618.45 mg/kg respectively by the 9th day.In addition,it was found by sensory evaluation that the French fries fried by rice bran oil was crispier,had better flavor and higher overall preference than that of soybean oil and palm oil.In a word,the rice bran oil had a high frying performance and could be used as frying oil for fast food stores.