高油酸菜籽煎炸油的研究
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摘要
研究开发以精炼高油酸菜籽油为基油的煎炸专用油,设计合理的煎炸油配方。根据棕榈油、棉籽油、高油酸菜籽油等常用煎炸油的煎炸特性、脂肪酸组成及最终产品的质量要求,得到了油酸含量高于45%、亚麻酸含量低于4%、多不饱和脂肪酸含量低于30%的配方油,并通过方程运算和预实验,得到最佳配方为高油酸菜籽油、24度棕榈油、棉籽油质量比范围50%～64%∶0%～36%∶0%～24%。通过计算机筛选出5种配方油,其中配方油5 (高油酸菜籽油与24度棕榈油质量比为64∶36)煎炸稳定性好,煎炸寿命长,油炸食品感官效果好,因而是煎炸配方油的最佳选择。
With refined high oleic acid rapeseed oil as the base oil,the special oil for frying was developed and a reasonable frying oil formula was designed. According to the frying characteristics,fatty acid composition and quality requirements of the common frying oils such as palm oil,cottonseed oil and high oleic acid rapeseed oil,formula oil with oleic acid content higher than 45%,linolenic acid content less than 4% and polyunsaturated fatty acid content less than 30% was obtained. Through the equation calculation and preliminary experiment,the optimal formula was obtained as follows: mass ratio range of high oleic acid rapeseed oil to 24 ℃ palm oil to cottonseed oil 50%-64% ∶ 0%-36% ∶ 0%-24%. Five kinds of formula oils were screened by computer,among which formula oil 5( mass ratio of high oleic acid rapeseed oil to 24 ℃ palm oil 64∶ 36) had good frying stability,long frying life and good sensory effect on fried foods,so it was a good choice for frying formula oil.
With refined high oleic acid rapeseed oil as the base oil,the special oil for frying was developed and a reasonable frying oil formula was designed. According to the frying characteristics,fatty acid composition and quality requirements of the common frying oils such as palm oil,cottonseed oil and high oleic acid rapeseed oil,formula oil with oleic acid content higher than 45%,linolenic acid content less than 4% and polyunsaturated fatty acid content less than 30% was obtained. Through the equation calculation and preliminary experiment,the optimal formula was obtained as follows: mass ratio range of high oleic acid rapeseed oil to 24 ℃ palm oil to cottonseed oil 50%-64% ∶ 0%-36% ∶ 0%-24%. Five kinds of formula oils were screened by computer,among which formula oil 5( mass ratio of high oleic acid rapeseed oil to 24 ℃ palm oil 64∶ 36) had good frying stability,long frying life and good sensory effect on fried foods,so it was a good choice for frying formula oil.
引文
[1]黄凤洪.双低油菜国外发展动向及国家“十五”产业化发展战略[J].西部粮油科技,2002(5):8-11.
[2]WU M C,YUAN J H,SHAO J H,et al. Studies of comprehensive processing and utilization of rapeseed[J]. J Huazhong Agric Univ,1999,18(6):589-591.
[3]冯国霞.西式快餐用高油酸型煎炸油的研究与应用[D].江苏无锡:江南大学,2015.
[4]MATTHUS B. Utilization of high-oleic rapeseed oil for deep-fat frying of French fries compared to other commonly used edible oils[J]. Eur J Lipid Sci Technol,2006,108(3):200-211.
[5]王瑞元.中国煎炸油发展现状与趋势[C]//第九届煎炸油与煎炸食品国际研讨会.上海:中国粮油学会油脂分会,2017.
[6]秦天苍,于新华.加快国内食品专用煎炸油开发应用[J].粮油加工,2009(4):55-58.
[7]金青哲,姜秋水,沈华,等.双低菜籽营养调和油的研制[J].中国油脂,2005,30(12):7-9.
[8]陈宁,陈文娜,崔言峰,等.煎炸调和油的研究与开发[J].食品工业,2017(5):65-68.
[9]程业笛,刘配莲.以双低菜籽油为基质研制的一种新型营养平衡调和油[J].中国油脂,2005,30(9):17-18.
[10]李云燕,胡传荣.试验设计与数据处理[M].北京:化学工业出版社,2008.
[2]WU M C,YUAN J H,SHAO J H,et al. Studies of comprehensive processing and utilization of rapeseed[J]. J Huazhong Agric Univ,1999,18(6):589-591.
[3]冯国霞.西式快餐用高油酸型煎炸油的研究与应用[D].江苏无锡:江南大学,2015.
[4]MATTHUS B. Utilization of high-oleic rapeseed oil for deep-fat frying of French fries compared to other commonly used edible oils[J]. Eur J Lipid Sci Technol,2006,108(3):200-211.
[5]王瑞元.中国煎炸油发展现状与趋势[C]//第九届煎炸油与煎炸食品国际研讨会.上海:中国粮油学会油脂分会,2017.
[6]秦天苍,于新华.加快国内食品专用煎炸油开发应用[J].粮油加工,2009(4):55-58.
[7]金青哲,姜秋水,沈华,等.双低菜籽营养调和油的研制[J].中国油脂,2005,30(12):7-9.
[8]陈宁,陈文娜,崔言峰,等.煎炸调和油的研究与开发[J].食品工业,2017(5):65-68.
[9]程业笛,刘配莲.以双低菜籽油为基质研制的一种新型营养平衡调和油[J].中国油脂,2005,30(9):17-18.
[10]李云燕,胡传荣.试验设计与数据处理[M].北京:化学工业出版社,2008.