马铃薯煎炸过程中食用油稳定性的研究

采用马铃薯作为食材,菜籽油、胡麻油和米糠油3种常用食用油作为煎炸用油,测定不同煎炸温度、不同煎炸时间下3种食用油酸值、碘值、过氧化值,评价不同食用油煎炸过程中的稳定性。结果表明:经过5 h的连续加热,3种食用油的酸值、过氧化值含量都随加热温度和加热时间的增大有逐渐上升的趋势,碘值随着加热温度和加热时间的增大逐渐下降,3种食用油在125℃、150℃、175℃、200℃温度梯度下连续加热5 h后的酸值均低于5 mg/g。依据过氧化值含量的增加幅度和碘值的降低幅度来评判煎炸油的煎炸品质结果为:胡麻油>菜籽油>米糠油。

Study on the stability of cooking oil during potato frying

Potatoes were used as food materials,and rapeseed oil,sesame oil and rice bran oil were used as frying oil in this paper.The stability of different cooking oils during frying process were evaluated by measuring the contents of oleic acid,iodine and peroxide values of three edible oils at different frying temperatures and different frying times.The results showed that the acid value and peroxide value contents of the three oils had a gradual upward trend with the increase of heating temperature and heating time after 5 hours of continuous heating,and the iodine value gradually decreased with the increase of heating temperature and heating time.The acid value of the three oils after 5 hours of continuous heating at four temperature gradients of 125℃,150℃,175℃and 200℃was still below the limit of 5 mg/g.The frying stability of frying oil was judged according to the increase of peroxide value content and the decrease of iodine value,the results were as follows:linseed oil>rapeseed oil>rice bran oil.