期刊论文

Quality of frying blend oil based on rice bran oil

中文

中国油脂

1003-7969

2020

45

9

17-22

10.12166/j.zgyz.1003-7969/2020.09.004

本校为第一机构

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、...

The frying blend oil based on rice bran oil was prepared with rice bran oil,palm oil(24℃)and cottonseed oil as materials,and its quality was researched.The blend oil was developed by determining fatty acid composition and oxidation stability.The experiments of continuous frying of potato chips with rice bran oil and blend oil were conducted to compare the changes of physicochemical indexes(acid value,peroxide value,iodine value,polar components content)and nutrients(fatty acid composition,vitamin E content,phytosterols content,oryzanol content...