摘要
煎炸油在煎炸过程中的变化,即煎炸食发生脱水过程,油脂在深度煎炸过程中发生氧化反应、聚合反应和水解反应。掌握煎炸油周转期、煎炸油重要特性指标如极性物质总值(TPM值)。控制煎炸油和煎炸食物的质量。
The change of frying oil in the frying process, means the frying food and the frying oil in a hydration. The oil generates the oxidation reaction, polymerization reaction and hydrolysis reaction in deep frying. The life cycle of frying oil and important characteristic indexes such as total polar material （TPM） value should be grasped. The quality of the frying oil and frying food should be controlled.
出处
《粮食与食品工业》
2016年第5期5-10,共6页
Cereal & Food Industry
关键词
深度煎炸
煎炸油周转期
TPM值
脱水过程
deep frying
life cycle of frying oil
TPM value
hydration process
