稻米油调和油煎炸应用研究

通过与棕榈油对比180℃下炸制薯片以及评估薯片感官喜好度、质构、口感及粘牙性等差异来评价稻米油调和油的煎炸应用性能。结果表明:采用稻米油调和油煎炸的薯片中多不饱和脂肪酸含量显著高于棕榈油(P<0.05),且其薯片的整体感官喜好度、质构口感、酥脆度、粘牙喜好度,均显著优于棕榈油薯片(P<0.05)。在加速氧化条件下,采用稻米油调和油炸制的薯片的酸价、过氧化值均与棕榈油炸制的薯片无显著性差异(P>0.05),且远低于GB 16565-2003的规定。在加速存储过程中,谷维素却得到了很好的保留。总之,稻米油调和油具有良好的煎炸性能。

Frying Performance and Application of Rice Bran Oil Blend Oil

The frying performance of rice oil blend oil was evaluated by comparing with palm oil frying potato chips at 180℃ and the sensory preference,texture,crispness and stickiness of potato chips. The results showed that the poly-unsaturated fatty acid of crisps fried by rice bran oil blend oil was significantly higher than that of palm oil(P<0.05). And the overall sensory preference,texture,crispness and stickiness of potato chips fried by rice bran oil blend oil was significantly better than those of potato chips fired by palm oil(P<0.05). Moreover,the acid value and peroxide value of potato chips fried by rice oil blend oil had no significant differences with those of potato chips fried by palm oil(P>0.05)under the condition of accelerated oxidation,and both were much lower than those of national standard(GB16565-2003).The oryzanol was retained well. In a word,the rice bran oil blend oil showed a good frying performance.