摘要
以煎炸油为研究对象,以薯片为煎炸原料,研究煎炸油煎炸过程中理化指标变化及各指标间的相关性。结果表明:在煎炸过程中,煎炸油的折光指数、色泽、酸值、羰基值和极性值均随时间的延长而增大;过氧化值随着煎炸时间延长先增大后逐渐减小;碘值随时间的延长而降低;比重、黏度、皂化值在煎炸过程中的变化无明显规律。酸值、羰基值、极性值、色泽和折光指数彼此之间有极显著的正相关性,且相关系数均大于0.9;煎炸油极性值的变化可通过色泽和酸值进行预测。
Changes in physical and chemical indexes of frying oil and their correlations were analyzed during potato chips frying in this study.The results showed that the refractive index,color,acid value,carbonyl value and total polar material of frying oil increased with prolonged frying time,peroxide value first increased and then decreased,iodine value displayed a decrease,and changes in specific gravity,viscosity and saponification value were irregular.There were very significant positive correlations among acid value,carbonyl value,total polar material,color and refractive index,and all the correlation coefficients were greater than 0.9.Moreover,total polar material of frying oil could be predicted by acid value and color.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2011年第5期70-74,共5页
Food Science
基金
中央高校基本科研业务费专项(QN2009074)
西北农林科技大学青年技术骨干项目(Z111020711)
关键词
煎炸油
薯片
品质变化
frying oil
potato chips
quality change
