稻米油调和油煎炸应用研究

通过与棕榈油对比180℃下炸制薯片以及评估薯片感官喜好度、质构、口感及粘牙性等差异来评价稻米油调和油的煎炸应用性能。结果表明:采用稻米油调和油煎炸的薯片中多不饱和脂肪酸含量显著高于棕榈油(P<0.05),且其薯片的整体感官喜好度、质构口感、酥脆度、粘牙喜好度,均显著优于棕榈油薯片(P<0.05)。在加速氧化条件下,采用稻米油调和油炸制的薯片的酸价、过氧化值均与棕榈油炸制的薯片无显著性差异(P>0.05),且远低于GB 16565-2003的规定。在加速存储过程中,谷维素却得到了很好的保留。总之,稻米油调和油具有良好的煎炸性能。     

棕榈油在面制品煎炸过程中的品质变化

以棕榈油作为煎炸用油,面制品为原料,在连续无添加新油的油炸模拟体系中,探究不同油炸温度和油炸时间对煎炸油中极性组分(PC)含量、酸价(AV)、甘油三酯聚合物(TGP)含量、脂肪酸组分、多环芳烃(PAH4)含量影响及相关性进行研究.结果 表明,随着煎炸时间延长,AV、TGP含量、PAH4含量、PC含量和饱和脂肪酸(SFA...     

棕榈油和棉籽油硬脂在油条煎炸过程中的品质评价

将棕榈油和棉籽油硬脂分别进行32 h 的连续深度煎炸,检测过程中的质量指标,评价其煎炸特性。结果表明,在32 h 连续深度煎炸过程中,随着煎炸时间的延长,棕榈油颜色加深更明显,其极性组分含量和酸价增加更多,碘值更低,两种油的过氧化值变化均不明显,但所有指标均在国标规定范围内。两种煎炸油的饱和脂肪酸（saturated fatty acid,SFA）的含量均增加,单不饱和脂肪酸（monounsaturated fatty acid,MUFA）和多不饱和脂肪酸（polyunsaturated fatty acid,PUFA）的含量减少,棉籽油硬脂的SFA 增加更多。两种煎炸油的反式脂肪酸（trans fatty acid,TFA）含量均随煎炸时间的延长而增加,其中棕榈油的TFA 含量增加更多。棉籽油硬脂作为煎炸油煎炸后的食品酸价、极性组分含量、TFA 含量更低,颜色透亮,煎炸寿命长,稳定性好,食用安全,更符合现代消费者的消费观。     

磷脂含量对煎炸油烟点、耐寒性、氧化稳定性 和煎炸稳定性的影响

通过添加大豆卵磷脂,使大豆油、菜籽油和棕榈油中磷脂含量分别为本底值、10、20、30、40、50 mg/kg,测定不同磷脂含量的3种煎炸油的烟点、耐寒性、氧化诱导时间,同时检测3种煎炸油在170℃下煎炸不同食材过程中的感官品质、酸价、过氧化值和极性组分含量的变化,以评价其煎炸稳定性。结果表明:随着磷脂含量的增加,大豆油、菜籽油、棕榈油烟点呈下降趋势,其中棕榈油烟点下降受磷脂影响最大;耐寒性随着磷脂含量增加整体呈下降趋势;氧化诱导时间随磷脂含量的增加呈波动变化趋势;在本试验范围内,磷脂含量对煎炸油煎炸稳定性影响的规律尚不明显。     

不同煎炸温度下亚麻籽油中α-亚麻酸的反式异构化及其分布情况

在170 ℃和200 ℃下进行亚麻籽油煎炸薯条研究,比较不同温度煎炸过程中α-亚麻酸的反式异构化情况及α-亚麻酸反式异构体在煎炸油和煎炸薯条中的分布情况,并探究了α-亚麻酸反式异构体含量与其他油脂劣变指标(酸价、过氧化值、p-茴香胺值,总极性物质含量)的相关性。结果表明：煎炸使煎炸油中α-亚麻酸反式异构体含量显著增加（p<0.05）,200 ℃煎炸温度下的增加趋势更明显,且温度是主要影响因素;煎炸薯条油脂的α-亚麻酸反式异构体含量小于煎炸油的,且170 ℃较200 ℃差异更显著;煎炸亚麻籽油中的α-亚麻酸反式异构体含量与酸价、总极性物质含量成显著正相关,且与前者的相关性更强,说明α-亚麻酸反式异构体的生成与煎炸油品质劣变有关,尤其是水解反应。     

食用植物油煎炸过程中的品质变化北大核心CSCD

利用花生油、大豆油、调和油、棕榈油4种食用植物油作为煎炸油对豆腐、裹粉鸡柳、油条3种食材进行煎炸,研究煎炸时间对煎炸油极性组分含量及羰基值的影响,确定煎炸油时间预警点,同时研究了不同煎炸油品种、不同食材对煎炸油极性组分含量的影响。结果表明:极性组分含量、羰基值均与煎炸时间呈正相关(r_(极性组分)=0.809,r_(羰基值)=0.859,P=0.000);煎炸6~11 h煎炸油极性组分含量均值从初始的11.85%增至20.96%,最大值为34.10%,可作为煎炸油质量不达标的时间预警点;煎炸12 h,极性组分含量从低到高依次为花生油、棕榈油、调和油、大豆油,含量分别为21.1%、24.1%、26.8%、27.8%,豆腐、裹粉鸡柳、油条煎炸油中极性组分含量分别为17.7%、25.0%、32.2%;煎炸18 h,极性组分含量增大程度由低到高为棕榈油/调和油、大豆油、花生油,煎炸食材用油为豆腐煎炸油、裹粉鸡柳煎炸油、油条煎炸油。     

煎炸过程中油脂劣变的影响因素研究

分别对煎炸时间、煎炸方式、煎炸温度、煎炸食材及煎炸油种类对煎炸油极性组分含量和酸值的影响进行研究,分析控制煎炸过程中油脂劣变的有效措施。结果表明：煎炸油的极性组分含量、酸值随煎炸时间的延长而升高,且连续性煎炸优于间歇性煎炸;煎炸温度越高,油脂劣变速度越快,油脂的极性组分含量、酸值升高越快,为保证煎炸食品的卫生质量,延长煎炸油的使用寿命,控制煎炸温度低于200 ℃;不同煎炸食材对煎炸油品质劣变速度的影响大小依次为鱼饼>鸡腿排>薯条;不同煎炸油在煎炸过程中极性组分含量、酸值的变化均不同,多不饱和脂肪酸含量高的大豆油比稻米油、棕榈油更容易发生水解和氧化,稻米油的煎炸周期接近棕榈油。     

3种合成抗氧化剂在棕榈油煎炸过程中的损耗及其对煎炸油品质的影响

以棕榈油(熔点24℃)在180℃下间歇煎炸薯条60 h,研究合成抗氧化剂特丁基对苯二酚(TBHQ)、没食子酸丙酯(PG)和L-抗坏血酸棕榈酸酯(AP)的损耗情况及其对棕榈油中生育酚和生育三烯酚的保护效果;以酸价、极性组分含量、过氧化值、色泽和氧化诱导期评价这3种合成抗氧化剂对煎炸过程中棕榈油品质的影响。结果表明:3种合成抗氧化剂损耗速率的快慢顺序为TBHQPG AP,TBHQ和PG可以有效保护棕榈油中的生育酚和生育三烯酚,但是AP会促进生育酚和生育三烯酚损耗; PG和AP都可以显著抑制棕榈油酸价的升高,TBHQ无显著性影响; TBHQ和PG均可显著抑制煎炸过程中棕榈油极性组分含量的增加,AP无显著性影响;过氧化值与煎炸时间无线性关系; PG和AP可以抑制棕榈油煎炸过程中色泽的加深,TBHQ无显著性影响; TBHQ和PG可以延长棕榈油的氧化诱导期,而AP缩短了棕榈油的氧化诱导期。     

棕榈油煎炸面窝过程中体系品质的变化

选取棕榈油为煎炸油,以面窝为模拟待炸物,在连续无添加新油的煎炸体系中,研究不同煎炸温度和煎炸时间对煎炸油酸值、过氧化值、极性组分和甘油三酯聚合物的影响,以及对煎炸面窝中丙烯酰胺和晚期糖基化末端产物含量的影响。结果表明：棕榈油煎炸过程中酸值、极性组分含量和甘油三酯聚合物含量随着煎炸时间的延长都呈增长趋势,且煎炸一定时间后会超过限量值,但在不同煎炸温度下3个指标超过限量值的时间不同。180 ℃煎炸24 h,酸值和甘油三酯聚合物含量均超过限量值,极性组分含量临近限量值。在180 ℃下随着煎炸时间的延长,煎炸面窝中丙烯酰胺含量在708.08~1 020.20 μg/kg范围内波动,无明显规律。煎炸时间对于煎炸面窝中羧甲基赖氨酸（CML）和羧乙基赖氨酸（CEL）含量后期影响较为显著,全过程无明显规律,煎炸36 h时,煎炸面窝中CML和CEL含量分别达到3 174.9 μg/kg和1 556.5 μg/kg。     

以棕榈油为基础的鱼制品煎炸用油及其氧化稳定性研究

以棕榈油为主要原料,研制适合于鱼制品煎炸加工的煎炸油。研究了煎炸油的配比及其热稳定性、油炸过程中理化性质的变化,并用气相–质谱方法分析了煎炸油的脂肪酸组成。结果表明:70%的24度棕榈液油和30%菜籽油组成的混合调和油的饱和脂肪酸为32.9%,单不饱和脂肪酸为49.8%,多不饱和脂肪酸为15.3%,不含反式脂肪酸。在油鱼质量比为10∶4,油炸温度180℃的条件下,每天煎炸30分钟,六天油炸鱼块后混合煎炸油的酸价(AV)、过氧化值(PV)羰基价(COV)都好于菜籽油。70%的24度棕榈液油和30%菜籽油组成的混合调和油是一种稳定性良好的煎炸油。     

Effects of temperature and water content on the formation of 3-chloropropane-1,2-diol fatty acid esters in palm oil under conditions simulating deep fat frying

The influence of NaCl addition, water content, heating temperature and heating time on the formation of 3-chloropropane-1,2-diol fatty acid esters (3-MCPD esters) in palm oil simulating deep fat frying was examined in this study. The results in our study showed that all those four factors had significant effects on the generation of 3-MCPD esters in palm oil during deep fat frying. There was a significant increase in the content of 3-MCPD esters formed in palm oil when heating time was 2 h. The effect of water content was the most evident in 3-MCPD esters formation. The heating process imparted an accretion of up to 130 % from 1,260 to 2,950 mg/kg with increasing the water dosage from 7 to 10 %. In addition, 3-MCPD esters were decomposed when heated at high temperatures for a long time (longer than 2 h).     

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。     

真空低温煎炸对油稳定性影响的研究

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.     

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5h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...     

Comparison of Oxidative Stability among Edible Oils under Continuous Frying Conditions

The stability of camellia oil (saturated fatty acid: monounsaturated fatty acid: polyunsaturated fatty acid = 1:7:1) after frying potatoes was compared with palm oil (saturated fatty acid: monounsaturated fatty acid: polyunsaturated fatty acid = 4:4:1) and peanut oil (saturated fatty acid: monounsaturated fatty acid: polyunsaturated fatty acid = 2:4:4). Oil samples were evaluated for acid value, iodine value, peroxide value, p-anisidine value, total oxidation value, tocopherols content, and fatty acids composition. There was the least change in fatty acid composition in camellia oil among the three edible oils. The α-tocopherol was more vulnerable to heat degradation than γ-tocopherol and δ-tocopherol, and α-tocopherol was completely degraded before the whole frying process was done for palm and peanut oils. The oxidative stabilities of the three edible oils were in the order of camellia oil > palm oil > peanut oil. The oxidative stability was mainly determined by the calculated oxidizability value related to fatty acid composition, and when calculated oxidizability values were similar, the tocopherol contents of edible oils would be a key factor in affecting their oxidative stabilities.     

荤素分类煎炸对油脂品质的影响

为了延长煎炸油的使用寿命,有效降低成本,研究了荤素分类煎炸对油脂品质的影响。采用食材荤素分类及不分类煎炸并循环使用煎炸油,分析了两种煎炸方式下煎炸油的色泽、酸值、过氧化值、p-茴香胺值、极性组分含量的变化情况,并对比分析两种煎炸方式用油量。结果表明：采用荤素分类煎炸可以更好地抑制油脂色泽、酸值、p-茴香胺值及极性组分含量的增长速度;不分类煎炸油脂的色泽在煎炸2 d后无法用比色仪检测,分类煎炸7 d后油脂的色泽才接近不分类煎炸2 d的色泽;不分类煎炸的油脂酸值(KOH)在煎炸前3 d内急剧上升,由初始的0.09 mg/g增至1.30 mg/g,分类煎炸的油脂酸值(KOH)浮动较小,由初始的0.09 mg/g最高增加至0.62 mg/g;在煎炸7 d时,不分类煎炸的油脂p-茴香胺值由初始的4.0增加到38.0,分类煎炸的油脂p-茴香胺值由初始的4.0增加到15.0,不分类煎炸油脂的p-茴香胺值的增长速度是分类煎炸的近3倍;不分类煎炸,油脂极性组分含量在第1天内急剧上升,在第4天达到最高,为12.5%,后逐渐趋于平稳,分类煎炸,油脂极性组分含量在前3 d内均保持在8%左右,之后才有上升的趋势...     

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。     

西式快餐条件下煎炸油氧化稳定性及其不饱和脂肪酸氧化动力学研究

为了解煎炸油在煎炸过程中的氧化动力学规律,考察了5种常见煎炸油在西式快餐条件下的氧化稳定性,并对煎炸油中主要不饱和脂肪酸（亚麻酸、亚油酸及油酸）的氧化动力学进行研究。结果表明,煎炸过程中,棕榈油的茴香胺值、全氧化值的生成速率及碘值降低幅度最小,相比其他4种煎炸油具有更好的氧化稳定性。大豆油和菜籽油中亚麻酸的反应规律均同时符合0级和1级反应动力学模型;棕榈油、菜籽油、葵花籽油及稻米油中亚油酸的反应规律均同时符合0级和1级反应动力学模型,大豆油中亚油酸符合1级反应动力学模型;棕榈油、大豆油、菜籽油及葵花籽油中油酸的反应规律均同时符合0级和1级反应动力学模型;模型相应的决定系数R2在0.886~0.987之间,均大于0.85,模型拟合程度均较好。表明所构建煎炸油不饱和脂肪酸氧化动力学模型是可行的。     

A study on monitoring of frying performance and oxidative stability of cottonseed and palm oil blends in comparison with original oils

Blending polyunsaturated oils with highly saturated or monounsaturated oils has been studied extensively; however, in literature there is negligible information available on the blending of refined cottonseed oil with palm olein oil. Blending could enhance the stability and quality of cottonseed oil during the frying process. In the present study, the effects of frying conditions on physicochemical properties of the palm olein-cottonseed oil blends (1:0, 3:2, 1:1, 2:3, and 0:1, w/w) were determined and compared to the pure oils. The frying process of frozen French fries was performed in duplicate at 170 ± 5°C for 10 h without interruption. The oil degradations were characterized during deep-frying applications; peroxide, free fatty acid, and iodine value by standardized methods, fatty acid profile by using a gas chromatography-flame ionization detector, polar and polymeric compounds by using the high-performance size exclusion chromatography/evaporative light scattering detector technique. The present study clearly indicated that the oxidative and frying performances of pure palm olein oil and cottonseed oil significantly improved by blending application. Results clearly indicated that the frying performance of cottonseed oil significantly improved by the blending with palm olein oil. Except that free fatty acid content, all the physicochemical variables were significantly influenced by type of pure and blend oils. By increasing the proportion of palm olein oil in cottonseed oil, the levels of polyunsaturated fatty acids decreased, while saturated fatty acid content increased. The progression of oxidation was basically followed by detecting polar and polymeric compounds. The fastest increments for polar and polymeric compounds were found as 6.30% level in pure cottonseed oil and as 7.07% level in 40% cottonseed oil:60% palm olein oil blend. The least increments were detected as 5.40% level in 40% cottonseed oil:60% palm olein oil blend and 2.27% level in 50% cottonseed oil:50% palm olein oil blend. These levels were considerably below the acceptable levels recommended by the official codex. Therefore, the present study suggested that blending of cottonseed oil with palm olein oil provided the oil blends (50% cottonseed oil:50% palm olein oil and 40% cottonseed oil:60% palm olein oil, w/w) with more desirable properties for human nutrition.