摘要
用棉籽油在高温下连续26 h煎炸油条,通过对煎炸油样卫生指标的检测,研究棉籽油在油条煎炸过程中的品质变化及煎炸稳定性.结果表明,经过26 h的连续煎炸,棉籽油的酸价由0.23 mg/g增加至1.40 mg/g,羰基价由15.59 meq/kg增加至76.99 meq/kg,极性组分由4.37%增加至29.99%.对照GB 7102.1—2003《食用植物油煎炸过程中的卫生标准》,棉籽油连续煎炸26h后酸价仍符合≤5 mg/g的限量,羰基价超过50 meq/kg限量的时间为18 h,极性组分超过27%限量的时间为26 h.煎炸油条的平均含油率为8.01%.与通常的煎炸油10多h煎炸寿命及煎炸油条9.87%~37.6%的含油率相比,棉籽油的煎炸寿命长、煎炸稳定性好,煎炸油条含油率低、起酥性和风味好,因此棉籽油是理想的食品煎炸用油.
Cottonseed oil was used for frying dough sticks continuously for 26 hours at high temperature; and the quality change and frying stability of the cottonseed oil were studied in the frying process by detecting the hygienic indexes of the frying oil sample. The results showed that, after 26-hour continuous frying, the acid value of cottonseed oil increased from 0.23 to 1.40 mg/g,the carbonyl value increased from 15.59 to 76.99 meq/kg, and the polar components increased from 4.37% to 29.99%. Compared with the Chinese standard GB 7102.1- 2003 Hygienic standard of edible vegetable oils used in frying, the acid value of cottonseed oil was still less than or equal to the limited quantity （5 mg/g） after 26-hour continuous frying; but the carbonyl value exceeded the limited quantity （50 meq/kg） after frying for 18 hours; the polar components exceeded the limited quantity （27%） after frying for 26 hours; and the average oil content of the fried dough stick was 8.01%. Compared with the common frying oils with frying life of 10 hours or more and fried dough stick with an oil content of 9.87% to 37.6% ,cottonseed oil had long frying life and good frying stability; the fried dough stick had low oil content, high crispness and good flavor. Therefore, cottonseed oil is an ideal frying oil.
出处
《河南工业大学学报（自然科学版）》
CAS
北大核心
2014年第3期17-20,共4页
Journal of Henan University of Technology：Natural Science Edition
基金
"河南省食用油脂倍增计划-河南省油料产后精深加工研发"专项资金([2010]169号)
河南工业大学研究生创新计划基金项目(2012YJCX06)
关键词
棉籽油
煎炸
品质
cottonseed oil
frying
quality
