| 真空低温煎炸对油稳定性影响的研究 |
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| 引用本文： | 范柳萍,张慜,李进伟,李凤云. 真空低温煎炸对油稳定性影响的研究[J]. 中国油脂, 2004, 29(1): 47-49 |
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| 作者姓名： | 范柳萍 张慜 李进伟 李凤云 |
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| 作者单位： | 江南大学食品学院,214036,江苏省无锡市惠河路170号 |
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| 摘 要： | 主要探讨了真空低温煎炸胡萝卜片后3种煎炸油的稳定性,研究了3种煎炸油的酸值、过氧化值、羰基值随煎炸时间的变化规律,并分析了它们之间的相关性.结果显示,与大豆色拉油相比,棕榈油和猪油有更高的煎炸稳定性;3种油的酸值、过氧化值、羰基值与煎炸时间存在着显著的相关性.
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| 关 键 词： | 真空低温煎炸 煎炸油 酸值 过氧化值 羰基值 |
| 文章编号： | 1003-7969(2004)01-0047-03 |
| 修稿时间： | 2003-05-06 |
Effect of vacuum low-temperature frying on the stability of oils |
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| FAN Liu-ping,ZHANG Min,LI Jin-wei,LI Feng-yun. Effect of vacuum low-temperature frying on the stability of oils[J]. China Oils and Fats, 2004, 29(1): 47-49 |
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| Authors: | FAN Liu-ping ZHANG Min LI Jin-wei LI Feng-yun |
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| Abstract: | The stability of three oils during vacuum low-temperature frying of carrot slices was studied.The effect of the frying time on peroxide value, acid value and carbonyl value was also analyzed. Results show that palm oil and lard possess greater thermal stability than soybean oil, peroxide value, acid value and carbonyl value all show good correlation with frying time. |
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| Keywords: | vacuum low-temperature frying frying oil acid value peroxide value carbonyl value |
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