稻米油在快餐煎炸中的性能研究

本文通过模拟西式快餐门店的煎炸实验,考察了稻米油在快餐煎炸中应用的可行性。通过油脂理化指标、肪酸组成分析及微量成分分析来比较稻米油与棕榈油和大豆油的差异,通过模拟西式快餐门店168℃下煎炸薯条过程中极性物质和酸价的变化,并对薯条进行感官评价,对比稻米油、大豆油与棕榈油的煎炸性能。结果显示:稻米油所含的饱和脂肪酸和不饱和脂肪酸均介于棕榈油和大豆油之间,并且其含有的维生素E与大豆油接近且明显高于棕榈油;另外稻米油还含有12035.74 mg/kg植物甾醇和4359.17 mg/kg谷维素。在煎炸过程中,稻米油的酸价上升速度远远低于大豆油,接近于棕榈油;尽管其初始极性组分较高,但其极性组分在煎炸后期上升比较平稳,至煎炸终点时其极性组分低于棕榈油和大豆油;同时在煎炸过程中,棕榈油、稻米油、大豆油中的维生素E随煎炸时间的延长明显降低,至第6 d对应的含量分别10.01、8.49与2.11 mg/kg;而稻米油中谷维素和植物甾醇含量也随煎炸时间的延长而减少,但至煎炸终点时,仍有较多的保留,含量分别为1531.98和6618.45 mg/kg。另外,感官评价发现,稻米油炸制的薯条比大豆油、棕榈油更酥脆、风味更好,整体喜好度更高。总之,但稻米油具有良好煎炸性能,其煎炸性能明显优于大豆油,可用作西式快餐煎炸油。     

以稻米油为基油的煎炸调和油品质研究

以稻米油、棕榈油(24℃)和棉籽油为原料调配以稻米油为基油的煎炸调和油,并对其品质进行研究。通过对调和油脂肪酸组成和氧化稳定性的检测,确定稻米调和油配方。在土豆条连续煎炸试验中,对比稻米油和稻米调和油在煎炸过程中理化指标(酸价、过氧化值、碘值、极性组分含量)和营养物质(脂肪酸组成及维生素E、植物甾醇、谷维素含量)变化,综合评估其煎炸性能。结果表明:稻米油含量低于70%的调和油多不饱和脂肪酸含量不超过30%,氧化诱导时间最长的是稻米油含量为60%的调和油(配方2),其次为稻米油含量为50%的调和油(配方1);稻米油、调和油(配方1、配方2)在煎炸30 h后,酸价(KOH)分别增加了1.01、1.21、1.19 mg/g;与配方1相比,配方2的过氧化值初始值(1.78 g/100 g)和峰值(7.48 g/100 g)较小;煎炸30 h,稻米油的碘值(I)从101.66 g/100 g降低到90.57 g/100 g,降幅为10.91%,配方1的碘值(I)从80.23 g/100 g降低到76.34 g/100 g,降幅为4.85%,配方2的碘值(I)从84.56 g/100 g降低到79.47 g/100 g,降幅为6.02%;稻米调和油的极性组分含量超标时间延长,饱和脂肪酸增长率较稻米油低,而多不饱和脂肪酸的降幅略高于稻米油;稻米调和油较稻米油的维生素E损耗率高。综合来看,稻米调和油的煎炸稳定性较好,并且也一定程度保留了稻米油的营养特性,配方2的煎炸性能更为优越。     

煎炸调和油的研究与开发

选用花生油、菜籽油、稻米油、玉米油、大豆油和棕榈油等油样,通过不同的复配比例制得4种试验用煎炸调和油:调和油2-3、调和油3-1、调和油4和调和油5。经过180℃煎炸油条之后,比较4种调和油的感官指标、酸价、过氧化值、苯并芘、反式脂肪酸以及脂肪酸组成变化,考察煎炸油品质。综合各项检测指标,调和油5劣变程度最小,色泽浅、烟点高、反式脂肪酸含量低、脂肪酸组成合理,煎炸稳定性强,煎炸寿命长,油炸食品感官效果好,可以作为一种新型煎炸调和油。     

不同类别甘油二酯型煎炸油对油条品质的影响研究

以40%与80%甘油二酯含量的大豆油基甘油二酯油和橄榄油基甘油二酯油作为油条煎炸用油，通过测定油条比容、质构特性、含油率以及感官评分，探究不同类型甘油二酯油对煎炸油条品质的影响。结果表明：40%和80%甘油二酯含量的大豆油基甘油二酯油、橄榄油基甘油二酯油制得的油条与市售普通大豆油、橄榄油制得油条在比容、质构方面均无明显差异。在含油率检测中，80%甘油二酯含量的大豆油基甘油二酯油制得油条的含油率显著降低(17.81%)。在感官评分中，2种类型的甘油二酯油制得油条的感官得分均高于普通煎炸油所炸取油条。对比不同煎炸油及其加工条件，获得油条最佳煎炸条件为：80%甘油二酯含量的大豆油基甘油二酯油、煎炸温度180℃、煎炸时间70 s，以及80%甘油二酯含量的橄榄油基甘油二酯油、煎炸温度200℃、煎炸时间60 s。研究表明，在最佳煎炸条件下，不同类型甘油二酯油作为煎炸用油既可以提高油条的口感和品质，还可同步改善摄入油脂的健康水平。     

基于传质特性研究油种类对煎炸薯条质构的影响（网络首发、推荐阅读）

以"荷兰十五"品种的马铃薯和4种食用油为研究对象,考察煎炸过程中油种类对薯条质构、失水吸油动力学常数、水分空间分布、晶体结构以及微观结构的影响。结果表明:棕榈油和米糠油炸制薯条的表面硬度高于其它两种油。水分损失动力学结果表明使用棕榈油炸制薯条的表面水分损失速率最快(0.053 6 s^-),其次是米糠油(0.027 5 s^-),高油酸葵花油最慢(0.021 6 s^-1)。核磁共振影像也证实了这一结果。X-射线衍射结果表明米糠油和棕榈油炸制薯条的淀粉-脂质复合物含量高于其它两种油。扫描电镜结果表明棕榈油和米糠油炸制薯条的表面比其它油更致密。表面失水快、淀粉-脂质复合物含量高以及表面的致密性对薯条质构的增加起到重要的作用。     

以稻米油为基油制备稻米调和油及其煎炸性能的研究

对稻米油、稻米调和油、添加0.02%迷迭香提取物的稻米调和油和添加0.06%茶多酚的稻米调和油4种煎炸油进行土豆条连续煎炸试验,对比4种煎炸油在煎炸过程中的极性组分、脂肪酸组成、维生素E、甾醇、谷维素、反式脂肪酸(TFA)、3-氯丙醇酯(3-MCPD酯)和苯并芘含量变化,综合评估其煎炸性能。结果表明:稻米油、稻米调和油、添加迷迭香提取物的稻米调和油和添加茶多酚的稻米调和油的极性组分含量分别在煎炸10、14、16 h和14 h超过国家标准;稻米调和油的谷维素保留率均优于稻米油;添加迷迭香提取物有利于维生素E和谷维素的保留;添加茶多酚有利于甾醇的保留;反式脂肪酸和苯并芘的含量均未超过国家标准限值。     

马铃薯片煎炸条件对棕榈油品质的影响研究

通过一系列的实验及定量分析,探讨了不同的煎炸温度、煎炸棕榈油中杂质(薯渣)含量和单位质量棕榈油的煎炸薯片生产率对煎炸过程中棕榈油酸价变化的影响。实验结果表明:煎炸温度、单位质量棕榈油的煎炸薯片生产率和煎炸油中杂质的含量对于煎炸油的酸价变化均有着显著地影响(α≤0.1)。单位质量棕榈油的煎炸薯片生产率对煎炸油的酸价变化影响最为显著,其次为煎炸温度,煎炸油中杂质(薯渣)的含量影响相对最小。当煎炸温度为170℃,单位质量棕榈油的煎炸薯片生产率为80 g/(kg.h),杂质(薯渣)的含量为0.050%时,相同的煎炸时间内对煎炸棕榈油的酸价变化影响最小。     

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。     

不同食用木薯品种（系）薯片加工适宜性研究

为了解不同食用木薯品种(系)炸薯片在品质上的差异,探讨其影响因子,筛选适宜加工薯片的木薯品种(系),以12个优良食用木薯品种(系)为材料进行炸片加工,对薯片进行感官评价及薯片含水率、质构等测定,并进行主成分分析和与鲜薯营养品质的相关分析。结果表明:NK-10感官评价值、内聚性和弹性值最高,SC9和M33硬度较大,咀嚼性差异不显著。相关性分析发现,木薯薯片感官组织状态、色泽与鲜薯支链淀粉含量分别呈显著相关(P<0.05)和极显著相关(P<0.01),相关系数分别为0.674、0.795。主成分分析获得了4个主成分,解析贡献率分别为34.325%、23.627%、16.900%、13.205%,品系NK-10综合评分最高,为0.875,其次是M9的0.565、ST的0.401。该研究表明木薯品种(系)NK-10、M9、ST适宜用于炸片加工。薯片口感、风味、含水率、咀嚼性、色泽和组织状态可作为其品质鉴定的重要指标,且木薯炸薯片的组织状态和色泽受到鲜薯支链淀粉含量的影响。     

油脂饱和度对油炸马铃薯片品质的影响

以玉米油、花生油、大豆油、大豆棕榈调和油、棕榈油5种不同饱和度油脂作为煎炸用油,以马铃薯片为煎炸内容物,于140℃循环煎炸。考察马铃薯片的油脂含量、水分含量、色泽、酥脆性以及感官评分的变化,综合分析油脂饱和度对油炸马铃薯片品质的影响。结果表明:煎炸油脂的饱和度显著影响油炸马铃薯片的品质(p 0.05),随着煎炸油脂饱和度的增加,油炸马铃薯片的油脂含量呈降低的趋势,水分含量呈增加的趋势,L值呈增大的趋势,表明马铃薯片颜色随着煎炸油脂饱和度的增加而越发鲜亮;油炸马铃薯片的酥脆性、感官评分亦随煎炸油脂饱和度的增加呈显著增加的趋势(p 0.05)。由此可知,相对于不饱和度较高的玉米油、花生油、大豆油,饱和度较高的棕榈油更加适合马铃薯片的煎炸。     

栀子果油煎炸过程中的品质变化及对油条和薯条的感官影响

为了探究栀子果油煎炸过程中的品质变化,本文选择薯条和油条两种代表性煎炸食材,将栀子果油在煎炸20h内每隔2h的酸价、羰基价、过氧化值和极性组分与大豆油、棕榈油在同等条件下煎炸的理化指标进行比较,结果表明：棕榈油煎炸后的品质较高,栀子果油和大豆油比较相似,栀子果油可以作为煎炸油。但栀子果油连续煎炸12 h时极性组分超过国家现有煎炸油的卫生标准,因此其连续煎炸时间不能超过12 h。同时对1、10、20h煎炸出来的油条和薯条进行感官评价,结果表明：煎炸食材相同时,三种食用油的感官评分无显著性差异（P>0.05）,说明栀子果油对油条和薯条的品质无不良影响,适合作为煎炸油。     

Use of natural antioxidants in refined palm olein during repeated deep-fat frying

An optimization study on the use of oleoresin rosemary extract, sage extract and citric acid added into refined, bleached and deodorized (RBD) palm olein before deep-fat frying of potato chips was performed using a constrained mixture design. Results revealed that the use of these natural antioxidants could improve the sensory acceptability of potato chips during a 5-day repeated deep-fat frying. All three antioxidants significantly (P<0.05) improved the sensory characteristics, including appearance, taste, crispiness, odor and overall acceptability. After day 5 of frying, the most acceptable fried potato chips were those fried in oil containing a combination of 0.059% oleoresin rosemary extract, 0.063% sage extract and 0.028% citric acid. The natural antioxidants significantly (P<0.05) lowered the rate of oxidation of oil during deep-fat frying and contributed to measured sensory acceptability of fried potato chips.     

Potato Chip Quality and Frying Oil Stability of High Oleic Acid Soybean Oil

High oleic soybean (HOSBO) and low linolenic acid soybean (LLSBO) oils were evaluated individually and in a 1:1 blend along with cottonseed oil (CSO) to determine frying oil stabilities and the flavor quality and stability of potato chips. Potato chips were fried in the oils for a total of 25 h. Potato chips and oils were sampled periodically for sensory data, gas chromatographic volatile compounds, free fatty acids, and total polar compounds. Total polar compounds levels decreased with increasing amounts of oleic acid. The LLSBO had the highest overall increase (17.3%) in total polar compounds from 0 to 25 h of frying. Flavor evaluations of fresh and aged (0, 1, 3, 5, and 7 wk at 25 °C) potato chips showed differences between potato chips fried in different oil types. Potato chips fried in either LLSBO or in the 1:1 blend had significantly higher intensities of deep fried flavor than the chips fried in HOSBO. Potato chips fried in HOSBO, which had 2% linolenic acid and 1.3% linoleic acid, had significantly higher fishy flavor intensity than chips fried in the other oils. The presence of linoleic acid at a level lower than the amount of linolenic acid probably allowed for the fishy flavors from the degradation of linolenic acid in HOSBO to become more apparent than if the linoleic acid level was higher than linolenic acid. Hexanal was significantly higher in potato chips fried in LLSBO than in the chips fried in the other oils, indicating low oxidative stability during storage. Blending HOSBO with LLSBO in a 1:1 ratio not only improved flavor quality of chips compared with those fried in HOSBO, but also improved oil fry life and oxidative stability of chips compared with LLSBO.     

Oil uptake and texture development in fried potato slices

The objective of this work was to study oil absorption and the kinetics of texture development of fried potato slices during frying. Prior to frying, potato slices were blanched in hot water at 85 °C for 3.5 min. Unblanched slices were used as the control. Control and blanched potato slices (Panda variety, diameter: 37 mm, width: 2.2 mm) were fried at 120, 150 and 180 °C until reaching moisture contents of 1.8% (total basis) and their texture and oil content were measured periodically. Oil uptake was higher in 15% for blanched samples than for control samples after 20 s of frying. Besides, the higher the frying temperature, the lower the oil absorption in control samples. Textural changes in fried potato slices were followed by the parameter maximum force (MF) extracted from the force vs. distance curves corresponding to different sampling times. Normalized maximum force (MF*) was used in modeling textural changes in the potato slices during frying in both the initial tissue softening process and the later crust development process. Higher temperatures accelerated these processes; however neither the temperature nor the pre-treatment had a significant effect (P > 0.05) over the final texture of the fried potato chips.     

茶多酚在油炸过程中对马铃薯片品质及其贮藏稳定性的影响

以感官品质、质构特性、理化特性、风味特性以及丙烯酰胺含量为指标,研究茶多酚在连续油炸过程中对马铃薯片品质的影响,并进一步探究茶多酚对马铃薯片贮藏稳定性的影响。结果表明,茶多酚对连续油炸过程中马铃薯片感官品质及硬度值的下降具有抑制作用;茶多酚对连续油炸过程中马铃薯片水分含量和含油率的增加具有明显的抑制作用,并且降低了薯片的含油率,茶多酚组T₂₄批次的马铃薯片含油率为41.96%±2.00%,显著低于空白组的46.29%±1.06%(P<0.05)。同时,与空白对照组相比,茶多酚抑制了马铃薯片劣变风味的产生,明显抑制了马铃薯片中有害物丙烯酰胺的生成。此外,茶多酚能够增加油炸马铃薯片的贮藏稳定性,平均货架期能够延长8 d。初步分析,茶多酚在油炸过程中对油脂品质的保护作用是其能够提高马铃薯片品质的重要原因。     

Effects of variety and stage of fruit ripeness on the physicochemical and sensory characteristics of deep‐fat‐fried banana chips

The quality of banana chips prepared from two different varieties of banana, Pisang Abu and Pisang Nangka, at the ‘green’ and ‘trace of yellow’ stages of ripeness was studied. The fruits were peeled, sliced to a thickness of 2 mm and deep‐fat fried in refined, bleached and deodorised (RBD) palm olein at 180 ± 5 °C for 3 min. The quality parameters determined for fresh bananas were total soluble solids, pH, acidity, carbohydrate, sugar content, fat, protein, moisture content, ash, fibre, colour and fruit firmness. The results showed that Abu had a higher carbohydrate content than Nangka at both stages of ripeness before frying. No sucrose was detected in Nangka. The quality parameters determined after deep‐fat frying were moisture content, water activity, oil absorption, crispness and sensory evaluation. The moisture content and water activity of Abu chips were lower than those of Nangka chips. The texture of chips prepared from Abu at stage ‘green’ showed more crispness than the other three samples. Sensory evaluation showed that chips prepared from Abu at both stages of ripeness presented better colour, flavour, odour, texture and overall acceptability than those prepared from Nangka. Based on the matrix of correlation coefficients, fresh bananas with higher fruit firmness and carbohydrate content gave banana chips with higher crispness and oil absorption. © 2001 Society of Chemical Industry     

High-Temperature Natural Antioxidant Improves Soy Oil for Frying

ABSTRACT:  The objectives of this study were to determine the frying stability of soybean oil (SBO) treated with a natural citric acid-based antioxidant, EPT-OILShield™ able to withstand high temperatures and to establish the oxidative stability of food fried in the treated oil. Soybean oil with 0.05% and 0.5% EPT-OILShield and an untreated control SBO were used for intermittent batch frying of tortilla chips at 180 °C for up to 65 h. Oil frying stability was measured by free fatty acids (FFA) and total polar compounds (TPC). Chips were aged for up to 4 mo at 25 °C and evaluated for rancid flavor by a 15-member, trained, experienced analytical sensory panel and for hexanal content as an indicator of oxidation. Oil with 0.05% EPT-OILShield had significantly less FFA and TPC than the control. The effect of EPT-OILShield was apparently retained in aged chips because hexanal levels were significantly lower in chips fried in oil with 0.05% EPT-OILShield than in chips fried in the control. Tortilla chips fried in the control were rancid after 2 mo at 25 °C at sampling times evaluated from 25 to 65 h; however, chips fried in oil with 0.05% EPT-OILShield and used for 65 h were described as only slightly rancid after 4 mo. Gamma tocopherol levels were significantly higher in the chips fried in the oil with 0.05% EPT-OILShield than in the control, helping to inhibit oxidation in the tortilla chips during storage.     

SHELF-LIFE OF FRIED POTATO CHIPS USING RBD PALM OLEIN, SOYBEAN OIL AND THEIR BLENDS

Shelf-life of potato chips fried in refined, bleached and deodorized palm olein (RBDPO), soybean oil (SBO) and their blends was evaluated. Potato slices were fried for 130 s at 180 PT 5C at 30 min intervals over a period of 5 h/day for 5 consecutive days. Indicators of frying oil quality with the shelf-life of fried products chosen were total polar component and acid value. This study indicated that RBDPO was better than SBO for the preparation of fried potato chips in terms of shelf-life of products. The blends were also slightly better than SBO with increasing proportion of RBDPO. However, the effects were minimal on the rate of development of rancidity in fried products beyond the fourth day of frying in the frying medium.