期刊论文

Development and frying performance of butter blend oil for frying

中文

中国油脂

1003-7969

2020

45

10

16-21,34

10.12166/j.zgyz.1003-7969/2020.10.004

本校为第一机构

以牛油、高油酸菜籽油和稻米油为基油开发调和煎炸油。通过连续煎炸试验研究了4种调和油的煎炸性能,并与牛油进行对比。结果表明: 4种调和油的胆固醇含量为17.48 ~ 30.02 mg/100 g,远低于牛油的97.35 mg/100 g; 4种调和油的酸价、过氧化值、碘值、土豆条吸油率及氧化稳定性均优于牛油。4种调和油的初始极性组分含量均高于牛油,苯并芘含量也相对牛油较高,但在整个煎炸过程中均低于欧盟规定的最大限值(2 μg/kg) 。4种调和油煎炸后饱和脂肪酸和单不饱和脂肪酸含量均增加,多不饱和脂肪酸含量均减少。4种调和油的反式脂肪酸含量较牛油低很多。综合分析表明,调和油的煎炸性能相比牛油优势明显,由20%牛...

The blend oil for frying was developed based on butter,high oleic acid rapeseed oil and rice bran oil. The frying properties of four kinds of blend oils were studied by continuous frying test,and it was compared with butter. The results showed that the cholesterol content of four kinds of blend oils was 17.48 - 30.02 mg/100 g,which was much lower than 97.35 mg/100 g of butter. The acid value, peroxide value,iodine value,oil absorption rate of potato chips and oxidation stability of the four kinds of blend oils were better than those of butter. ...