不同类别甘油二酯型煎炸油对油条品质的影响研究

Quality Comparison of Fried Dough Sticks that Prepared with Different Types of Diglyceride Oil

以40%与80%甘油二酯含量的大豆油基甘油二酯油和橄榄油基甘油二酯油作为油条煎炸用油,通过测定油条比容、质构特性、含油率以及感官评分,探究不同类型甘油二酯油对煎炸油条品质的影响。结果表明:40%和80%甘油二酯含量的大豆油基甘油二酯油、橄榄油基甘油二酯油制得的油条与市售普通大豆油、橄榄油制得油条在比容、质构方面均无明显差异。在含油率检测中,80%甘油二酯含量的大豆油基甘油二酯油制得油条的含油率显著降低(17.81%)。在感官评分中,2种类型的甘油二酯油制得油条的感官得分均高于普通煎炸油所炸取油条。对比不同煎炸油及其加工条件,获得油条最佳煎炸条件为:80%甘油二酯含量的大豆油基甘油二酯油、煎炸温度180℃、煎炸时间70 s,以及80%甘油二酯含量的橄榄油基甘油二酯油、煎炸温度200℃、煎炸时间60 s。研究表明,在最佳煎炸条件下,不同类型甘油二酯油作为煎炸用油既可以提高油条的口感和品质,还可同步改善摄入油脂的健康水平。

40% and 80%content of soybean-based diglyceride oil and olive-based diglyceride oil were used as frying oil for preparing fried dough sticks,respectively.Effects of different types of diglyceride oil on the quality of fried dough sticks were investigated by measuring the specific volume,texture characteristics,oil content and sensory score of fried dough sticks.Results showed that there was no significant difference in specific volume and texture characteristics between soybean-based diglyceride oil,olive-based diglyceride oil(with 40%and 80%content)and traditional soybean oil,olive oil.The oil content of fried dough sticks prepared with 80%soybean-based diglyceride oil was significantly reduced(17.81%).The sensory scores of the fried sticks prepared with two types of diglyceride oil were higher than those prepared with traditional oil.By comparing different frying oils and their processing conditions,the best two frying conditions were obtained as 80%soybean-based diglyceride oil,frying at 180℃for 70 s,and 80%olive-based diglyceride oil,frying at 200℃ for 60 s.This research indicated that different types of diglyceride oil as frying oil can not only improve the taste and quality of fried dough sticks,but also improve the nutritional value of oil that consumed.