摘要
为探讨食用油在中式传统煎炒过程中的品质变化,以菜籽油、大豆油、花生油、亚麻籽油4种常见食用油为原料,通过煎豆腐、炒土豆丝两种菜品烹饪过程,分析食用油在煎炒过程中酸值、过氧化值、脂肪酸组成及傅里叶变换红外(FITR)光谱的变化。结果表明:菜籽油在煎制过程中过氧化值变化最大;大豆油在炒制过程中过氧化值变化最小;花生油在煎炒过程中酸值变化最大,在煎制过程中过氧化值变化最小;亚麻籽油在煎炒过程中酸值变化最小,在炒制过程中过氧化值变化最大; 4种食用油在煎炒过程中各脂肪酸含量均无明显变化,但FTIR光谱显示有少量反式脂肪酸产生。食用油在煎炒过程中各理化指标均无显著性变化,均符合食用油国家安全标准。
In order to investigate the quality change of edible oil during Chinese traditional cooking processes,four kinds of edible oils,rapeseed oil,soybean oil,peanut oil and linseed oil,were used in two Chinese traditional cooking processes,stir-fried potato chips and pan-fried tofu.The changes of acid value,peroxide value,fatty acid composition and FTIR spectra were determined.The results showed that rapeseed oil had the largest change in peroxide value during pan-frying,and soybean oil had the least change in peroxide value during stir-frying.Peanut oil had the greatest change in acid value during both two processes,but the least change in peroxide value during pan-frying.Linseed oil had the least change in acid value during both two processes,but the largest change in peroxide value during stir-frying.Edible oils had no obvious change in fatty acid composition,while FTIR showed that small amount of trans fatty acid was produced during two processes.These results revealed that the physicochemical indexes of edible oil did not significantly change during pan-and stir-frying processes,and all the indexes met national standards of edible oil.
作者
刘素君
任炳旭
杨会军
温馨
郭祖培
于修烛
LIU Sujun;REN Bingxu;YANG Huijun;WEN Xin;GUO Zupei;YU Xiuzhu(College of Food Science and Engineering,Northwest A ＆ F University,Yangling 712100,Shaanxi,China;Shaanxi Guanzhongyoufang Oils ＆ Fats Company,Baoji 721004,Shaanxi,China)
出处
《中国油脂》
CAS
CSCD
北大核心
2018年第10期26-31,共6页
China Oils and Fats
基金
国家自然科学基金面上项目(31671819)
关键词
食用油
煎制过程
炒制过程
品质变化
edible oil
pan - frying process
stir- frying process
quality change
