棕榈油和棉籽油硬脂在油条煎炸过程中的品质评价

Quality Evaluation of Palm Oil and Cottonseed Oil Stearin in Frying Deep‐Fried Dough Sticks

将棕榈油和棉籽油硬脂分别进行32 h的连续深度煎炸,检测过程中的质量指标,评价其煎炸特性。结果表明,在32 h连续深度煎炸过程中,随着煎炸时间的延长,棕榈油颜色加深更明显,其极性组分含量和酸价增加更多,碘值更低,两种油的过氧化值变化均不明显,但所有指标均在国标规定范围内。两种煎炸油的饱和脂肪酸(saturated fatty acid,SFA)的含量均增加,单不饱和脂肪酸(monounsaturated fatty acid,MUFA)和多不饱和脂肪酸(polyunsatu⁃rated fatty acid,PUFA)的含量减少,棉籽油硬脂的SFA增加更多。两种煎炸油的反式脂肪酸(trans fatty acid,TFA)含量均随煎炸时间的延长而增加,其中棕榈油的TFA含量增加更多。棉籽油硬脂作为煎炸油煎炸后的食品酸价、极性组分含量、TFA含量更低,颜色透亮,煎炸寿命长,稳定性好,食用安全,更符合现代消费者的消费观。

Palm oil and cottonseed oil stearin were deep⁃fried continuously for 32 h,and their quality indexes were tested and their frying characteristics were evaluated.The results showed that during 32 h of continuous deep⁃frying,with the increase of frying time,the color of palm oil deepened more obviously,the polar compo⁃nent content and acid value increased more,the iodine value decreased,and the peroxide value did not change significantly,but all indexes were within the range specified in the national standard.The content of saturated fatty acid(SFA)increased in both kinds of frying oil,while the content of monounsaturated fatty acid(MUFA)and polyunsaturated fatty acid(PUFA)decreased,and the SFA in cottonseed oil stearin in⁃creased more.The content of trans fatty acid(TFA)in both kinds of frying oil increased with time,and the TFA of palm oil increased more.Cottonseed oil stearin had lower acid value,polar component content and TFA content after frying food,with bright color,long frying life,good stability,healthier eating,and more suitable for modern consumers′consumption concept.