棕榈油和大豆油在油条煎炸过程中品质变化研究

以不同熔点棕榈油和棕榈油―大豆油混合油为原料,以大豆油作对照,通过比较油条外观、口感,筛选出适于煎炸油条的棕榈油,再进一步通过测定油条煎炸过程中油脂样品游离脂肪酸(FFA)、过氧化值(PV)、色泽、极性值(PC)、羰基价(COV)等指标,研究两种油在油条煎炸过程中品质变化情况。研究结果表明,熔点14℃棕榈液油和大豆油都适于煎炸油条,且棕榈液油在煎炸过程中具有比大豆油更好氧化稳定性,仅是其游离脂肪酸(FFA)和色泽上升速率快于大豆油。总的来说,两种油在满足煎炸油质量要求前提下,同等数量棕榈油可比大豆油煎炸更多油条。

Study on quality changes of palm oil and soybean oil during frying dough-sticks

Using soyabean oil as a control and based on the appearance and mouth–feel of the fried dough–sticks,suitable types of palm oil and blends were selected for frying dough–sticks. The quality changes of palm superolein( Melting Point:14℃) and soyabean oil were monitored by analyzing the colour,free fatty acid( FFA),peroxide value( PV),polar compounds( PC) and carbonyl value( COV) of the oils. The rates of increase in colour and FFA of palm superolein were relatively faster than those in soyabean oil. This was probably due to the higher initial colour and FFA of palm superolein compared with soyabean oil. However, palm superolein is oxidatively more stable than soyabean oil. With the same quantity of palm superolein more dough-sticks can be fried to meet the same quality requirements of the end products. All the oils studied can be used for frying dough-sticks. However, as far as meeting the organoleptic requirements of local consumers, both palm superolein and soyabean oil are more suitable for frying dough-sticks.