以棉籽油为基料油的煎炸专用调和油煎炸品质的研究

以棉籽油为基料油,添加大豆油、菜籽油、棕榈油进行调配,制成煎炸专用的植物调和油。用制得的煎炸调和油进行不间断地煎炸薯条试验,考察煎炸油在煎炸过程中油脂色泽、理化指标及品质的变化情况。结果表明:煎炸调和油的脂肪酸组成合理,满足单不饱和脂肪酸/多不饱和脂肪酸=4.0∶0.6的最佳摄入比例。煎炸过程中色泽变化较慢,极性组分超过27%限量的时间为67 h,酸价由(0.18±0.05) mg/g增加至(3.53±0.10) mg/g,羰基价由(9.42±0.12) meq/kg增加至(36.0±0.14) meq/kg,过氧化值和苯并(α)芘没有明显的变化趋势,丙烯酰胺未检出;与河北地区常用于煎炸的三级棉籽油46 h的煎炸寿命和较高的羰基价、过氧化值和苯并(α)芘相比,配制的煎炸调和油的煎炸寿命延长了18 h,稳定性提高了37%,煎炸薯条的平均含油率为18%煎炸感官效果好,可以作为一种新型煎炸调和油。

Quality Changes of Special Frying Blend Oil Based on Cottonseed Oil

Cottonseed oils as base ingredient,soybean oil,colza oil and palm oil were added to obtain a blend oil for frying by different compound proportions. The quality of frying oil was investigated by checking the changes of color,physical and chemical,safety and health indexes in the continuous frying experiments.The results showed that the blend oil had a reasonable fatty acid composition with the optimal intake ratio of monounsaturated fatty acids/polyunsaturated fatty acids of 4.0 ∶ 0.6. The frying process of the blend oil,which was slowly color-changing,sustained 67 h until the contents of polar compounds more than 27%,the acid value increased from( 0.18 ± 0.05) mg/g to( 3.53 ± 0.10) mg/g,carbonyl value raised from( 9.42 ±0.12) meq/kg to( 36.0 ± 0.14) meq/kg,peroxide and benzopyrene values had no clear trend,and acrylamide was not detected.Compared to grade 3 cottonseed oil which usually had high carbonyl,peroxide and benzopyrene values in 46 h frying process used in Hebei region,the frying time of the blend oil extended 18 h during frying process,frying quality stability increased37%,and the average oil contents of fried French fries was 18% had the good sensory effect which could be used as a specialized blend oil for frying.