滤油粉对大豆油煎炸品质的影响

目的考察滤油粉对大豆油煎炸品质的影响。方法以一级大豆油为研究对象,对其早期煎炸过程中的酸价、色泽、极性组分等3项评价指标进行检测并分析其变化趋势,并对煎炸后的食材进行了风味差异性对比的感官评价实验。结果随着煎炸时间的增加,使用了滤油粉后,一级大豆油的酸价、色泽、极性组分都呈现下降的趋势。此外,使用滤油粉的大豆油所炸制出来的的食物在风味上并没有明显差异。结论滤油粉能改善大豆油在煎炸过程中的部分品质。

Effects of oil filtering powder on the frying quality of soybean oil

Objective To study the effect of filter oil powder on the frying quality of soybean oil. Methods Taken the first grade soybean oil as the study objective, the acid value, color and polarity components of the first grade soybean oil in the early frying process were detected and the change trend was observed, and the sensory evaluation experiment of flavor difference of fried ingredients after frying was carried out. Results With the increase of frying time, the acid value, color and polar components of the first grade soybean oil decreased after the use of filter oil powder. In addition, there was no significant difference in the flavor of the food prepared by frying soybean oil with filtering oil powder. Conclusion Filter oil powder can improve part of the quality of the soybean oil in the frying process.