三级大豆油煎炸起泡性影响因素研究

Influencing Factors of Foaming Property of Third-Grade Soybean Oil

文章研究三级大豆油煎炸温度、煎炸食物种类、煎炸食物量以及大豆油含皂量、磷脂含量等因素对其煎炸起泡性的影响。结果表明,煎炸温度越高、煎炸食物量越多以及煎炸食物水分含量越高,煎炸起泡量越多、泡高值越高。综合起泡和食物成熟度,建议最适煎炸温度为170℃、煎炸食物量控制在油重的1/10。此外,随着三级大豆油中含皂量和磷脂含量的增加,油脂煎炸起泡也越来越严重。固定煎炸温度为170℃、煎炸食物量为油重1/10,当含皂量为77 mg/kg时,气泡明显增大增多且泡高值达2.2 cm;当磷脂含量为0.79 mg/g,泡高值达4.0 cm,建议三级大豆油生产工艺中宜严格控制磷脂含量与含皂量,改善其煎炸起泡性。

Third-grade soybean oil was used to fry food and the effects of frying temperature,the kind and amount of food,the soap and phospholipid content on its foaming property were studied.The results showed that the higher the frying temperature,the more the amount of fried food and the higher water content of fried food,the number of frying bubbles and the foaming height increased.Combined frying bubbles and food maturity,it was found that the optimal frying temperature should be 170℃and the amount of fried food should be limited to 1/10 of the oil weight.In addition,the foaming became strongly with the increasing of soap and phospholipid contents.When the frying temperature was fixed at 170℃and the amount of fried food was 1/10 of the oil weight,the bubbles increased significantly and the bubble height reached 2.2 cm when the soap content was 77 mg/kg.When the phospholipid content was 0.79 mg/g,the bubble height was up to 4.0 cm.It is recommended that the phospholipid content and soap content should be strictly controlled in the production process of third-grade soybean oil to improve its frying bubbling properties.