油炸食品类型对煎炸油废弃指标变化规律的影响

Effect of Frying Temperatures and Materials Frying Oil Waste Indexes

为明确油炸食品类型对煎炸油废弃指标的影响,选择馓子、牛肉丸、加沙分别代表淀粉基、蛋白质基和混合基食品,以大豆油、棉籽油为煎炸油,研究不同油炸温度条件下不同类型油炸食品对煎炸油酸价(acid value,AV)、总极性组分(total polar compounds,TPC)及废弃点的影响。结果表明,不同食品油炸过程中煎炸油AV、TPC均逐渐上升;油炸食品类型对大豆油和棉籽油的AV、TPC和废弃点均具有显著影响;大豆油油炸过程中,牛肉丸、馓子、加沙分别在160、170、180℃条件下劣变速度最快,废弃点分别为40~48、48~56 h和48~56 h;棉籽油油炸过程中,牛肉丸、馓子、加沙分别在170、180、170℃条件下劣变速度最快,废弃点分别为48~56、48~56 h和48~56 h。不同条件油炸过程中油脂AV和TPC均呈正相关。

The influences of frying materials and temperatures on frying oil indexes were studied.Specifically,Sanzi,beef balls,and Jiasha representing starch-based,protein-based,and mixed-based foods,respectively,were prepared with soybean oil or cottonseed oil at different temperatures.The acid value(AV),total polar compounds(TPC),and waste point of the frying oil were studied.During the frying process of different foods,AV and TPC gradually increased.Frying materials had significant effects on AV,TPC,and waste points of soybean oil and cottonseed oil.During the frying process of beef balls,Sanzi,and Jiasha,the soybean oil showed the rapidest deterioration at 160,170℃,and 180℃and the waste points of 40-48,48-56 h,and 48-56 h,respectively,and the cottonseed oil showed the rapidest deterioration at 170,180℃,and 170℃and the waste points of 48-56,48-56 h,and 48-56 h,respectively.Under different frying conditions,AV was positively correlated with TPC.