大豆油在油炸鸡米花过程中品质的变化
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摘要
以大豆油为主要原料,鸡米花为炸制食品,通过测定大豆油的色泽、酸价、过氧化值、羰基价等理化指标,研究炸制时间、炸制温度,每批次炸制量对大豆油品质变化的影响,并且结合低频核磁共振成像(MRI)技术对理化指标进行比较验证。研究结果表明:在油炸过程中,大豆油的色泽、酸价、羰基价均随油炸时间的延长、油炸温度的升高、鸡米花煎炸量的增大而上升;过氧化值随着油炸时间延长先快速升高,再缓慢下降,随着煎炸温度的升高、鸡米花煎炸量的增加而不断增大。根据MRI比较法进行验证,随着煎炸时间的延长,低频核磁为可见明显深红色氢质子堆积,存在密集絮凝,边缘模糊,液体流动性偏差。
To soybean oil as the main raw material,chicken for the fried food.The effects of different frying time,frying temperature and the quality of each batch of fried chicken on the quality of soybean oil were studied by measuring the physical and chemical indexes,including color,acid value,peroxide value,carbonyl valence price and polar component of soybean oil.Moreover,the low-frequency nuclear magnetic resonance imaging(MRI)technology was used to verify the physical and chemical indicators.The results showed that the color,acid and carbonyl value of the frying oil increased with the frying time,temperature and the amount per batch;the peroxide value increased rapidly with the frying time,and then decreased slowly;the number of frying batches also increased with the frying temperature.According to the MRI comparison method,with the prolongation of the frying time,the dark red proton accumulation,dense flocculation,blurred edge,and liquid fluidity deviation were observed.
To soybean oil as the main raw material,chicken for the fried food.The effects of different frying time,frying temperature and the quality of each batch of fried chicken on the quality of soybean oil were studied by measuring the physical and chemical indexes,including color,acid value,peroxide value,carbonyl valence price and polar component of soybean oil.Moreover,the low-frequency nuclear magnetic resonance imaging(MRI)technology was used to verify the physical and chemical indicators.The results showed that the color,acid and carbonyl value of the frying oil increased with the frying time,temperature and the amount per batch;the peroxide value increased rapidly with the frying time,and then decreased slowly;the number of frying batches also increased with the frying temperature.According to the MRI comparison method,with the prolongation of the frying time,the dark red proton accumulation,dense flocculation,blurred edge,and liquid fluidity deviation were observed.
引文
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[17]周婷,李志健.不同介质热处理对油脂酸值和羰基值的影响[J].粮油食品科技,2015,23(2):40-43.
[18]王永巍,王欣,刘宝林,等.低场核磁共振技术检测煎炸油品质[J].食品科学,2012,33(6):171-175.
[19]史然,王欣,刘宝林,等.油脂低场核磁(LF-NMR)检测参数的优化试验[J].分析测试学报,2012,31(11):1 365-1 372.
[2]吴晓华,刘玉兰,黄勤生.煎炸油及煎炸专用棉籽油的研究进展[J].农业机械,2012(36):45-50.
[3]穆昭.煎炸油加热过程品质变化与评价[D].无锡:江南大学,2008.
[4]王晨颖.煎炸用油的品质管理的研究[D].上海:华东理工大学,2011:2.
[5]宋丽娟,于修烛,张建新,等.煎炸油在薯片煎炸过程中的品质变化[J].食品科学,2011(5):70-74.
[6]陈锋亮,魏益民,钟耕.大豆油高温煎炸质变过程的研究[J].中国油脂,2006(8):19-22.
[7]季敏,吴文民.棕榈油和大豆油在油条煎炸过程中品质变化研究[J].粮食与油脂,2009(4):12-14.
[8]WARNER K,KNOWLTON S.Frying quality and oxidative stability of high-oleic corn oils[J].Ameri-can Oil Chemists'society,1997(10):1 317-1 322.
[9]张清.大豆油在不同煎炸体系中的特征理化性质的变化研究[D].北京:中国农业大学,2014:27-30.
[10]赵超敏.煎炸油使用极限研究[D].成都:西华大学,2009:30-33.
[11]毕艳兰.油脂化学[M].北京:化学工业出版社,2005:70,78,80,208.
[12]马玉婷,侯利霞,刘玉兰,等.玉米油在油条煎炸过程中的品质变化[J].食品与机械,2016,32(2):16-19.
[13]RAMADAN M F,AMER M M A,SULIEMAN A E M.Correlation between physicochemical analysis and radicalscavenging activity of vegetable oil blends as affected by frying of French fries[J].Eur J Lipid Sci Technol,2006,108(8):670-678.
[14]PAUT S,MITTAL G S,CHINNAN M S.Regulating the use of degraded oil/fat in deep-fat/oil food frying[J].Critical Reviews in Food Science and Nutrition,1997,37(7):635-662.
[15]FEREIDOON Shahidi.Bailey’s industrial oil and fat products:Six Volume Set[J].6th ed.[S.l.]:John Wiley&Sons,Inc,2005:13.
[16]李桂花,刘振涛,霍华美.煎炸条件对玉米油品质裂变的影响研究[J].粮油加工,2012(8):69-72.
[17]周婷,李志健.不同介质热处理对油脂酸值和羰基值的影响[J].粮油食品科技,2015,23(2):40-43.
[18]王永巍,王欣,刘宝林,等.低场核磁共振技术检测煎炸油品质[J].食品科学,2012,33(6):171-175.
[19]史然,王欣,刘宝林,等.油脂低场核磁(LF-NMR)检测参数的优化试验[J].分析测试学报,2012,31(11):1 365-1 372.