棕榈油煎炸过程中品质变化研究
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摘要
棕榈油是一种常见的植物食用油,被广泛应用于多种场合。本文主要研究了棕榈油在不同温度和煎炸时间下的品质变化,分别用过氧化值、酸价、羰基价、茴香胺值为指标来衡量其品质变化。结果表明,随着高温煎炸时间的不断增加,各指标值随着温度的提高而增大;同一加热温度下煎炸时间越长,各指标的数值越大。
Palm oil is a common vegetable oil and is widely used in many occasions.The quality changes of palm oil at different temperatures and frying time were studied in this paper,and the quality changes were measured by the indexes such as peroxide value,acid value,carbonyl value and anisamide value.The results showed that with the increase of frying time,all indexes increased with the increase of temperature,and the longer the frying time of the same heating temperature was,the greater the content of each index was.
Palm oil is a common vegetable oil and is widely used in many occasions.The quality changes of palm oil at different temperatures and frying time were studied in this paper,and the quality changes were measured by the indexes such as peroxide value,acid value,carbonyl value and anisamide value.The results showed that with the increase of frying time,all indexes increased with the increase of temperature,and the longer the frying time of the same heating temperature was,the greater the content of each index was.
引文
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[2]李静,王永,杨耀东,等.棕榈油与常见食用油脂肪酸组分的比较分析[J].南方农业学报,2016,47(12):2124-2128.
[3]陈五花,王业飞,丁名臣,等.不同酯基结构的棕榈油生物柴油的性能研究[J].燃料化学学报,2016,44(11):1356-1362.
[4]樊之雄.煎炸棕榈油品质变化及其对丙烯酰胺生成的影响[D].无锡:江南大学,2012.
[5]周莉.食用油在煎炸中品质的变化及极性组分的快速检测技术研究[D].重庆:西南大学,2009.
[6]朱梦婷,张路路,石婷,等.油炸中棕榈油与鸡柳脂肪酸组成的变化及其相互影响[J].食品工业科技,2017,38(12):51-67.
[7]刘书香.棕榈油煎炸食品的质构及油脂肪酸与挥发性物质的变化研究[D].雅安:四川农业大学,2015.
[8]石永峰.棕榈油在煎炸过程中的劣变及对生物机体的影响[J].西部粮油科技,1999,24(5):48-50.
[9]李进伟,樊之雄,范柳萍,等.煎炸棕榈油质量指标的变化及其对丙烯酰胺形成的影响[J].中国油脂,2013,38(12):33-35.
[10]季敏,张剑,谢凤,等.以棕榈油为基础的鱼制品煎炸用油及其氧化稳定性研究[J].粮食与油脂,2016(2):65-67.
[2]李静,王永,杨耀东,等.棕榈油与常见食用油脂肪酸组分的比较分析[J].南方农业学报,2016,47(12):2124-2128.
[3]陈五花,王业飞,丁名臣,等.不同酯基结构的棕榈油生物柴油的性能研究[J].燃料化学学报,2016,44(11):1356-1362.
[4]樊之雄.煎炸棕榈油品质变化及其对丙烯酰胺生成的影响[D].无锡:江南大学,2012.
[5]周莉.食用油在煎炸中品质的变化及极性组分的快速检测技术研究[D].重庆:西南大学,2009.
[6]朱梦婷,张路路,石婷,等.油炸中棕榈油与鸡柳脂肪酸组成的变化及其相互影响[J].食品工业科技,2017,38(12):51-67.
[7]刘书香.棕榈油煎炸食品的质构及油脂肪酸与挥发性物质的变化研究[D].雅安:四川农业大学,2015.
[8]石永峰.棕榈油在煎炸过程中的劣变及对生物机体的影响[J].西部粮油科技,1999,24(5):48-50.
[9]李进伟,樊之雄,范柳萍,等.煎炸棕榈油质量指标的变化及其对丙烯酰胺形成的影响[J].中国油脂,2013,38(12):33-35.
[10]季敏,张剑,谢凤,等.以棕榈油为基础的鱼制品煎炸用油及其氧化稳定性研究[J].粮食与油脂,2016(2):65-67.