| 周玮滢,杨良缘,张齐杰,高前欣,张有做,倪勤学.栀子果油煎炸过程中的品质变化及对油条和薯条的感官影响[J].中国粮油学报,2024,39(4):86-92 |
| 栀子果油煎炸过程中的品质变化及对油条和薯条的感官影响 |
| Quality Changes of Gardenia Oil during Frying and its Sensory Effect on Deep-Fried Dough Sticks and Potato Chips |
| 投稿时间：2023-03-02 修订日期：2023-10-26 |
| DOI： |
| 中文关键词: 栀子果油 煎炸 油条 薯条 感官影响 |
| 英文关键词:Gardenia oil Frying Deep-fried dough sticks Potato chips Sensory effect |
| 基金项目:浙江省大学生科技活动计划暨新苗人才计划资助项目,2022R412A036 |
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| 中文摘要: |
| 为了探究栀子果油煎炸过程中的品质变化，本文选择薯条和油条两种代表性煎炸食材，将栀子果油在煎炸20h内每隔2h的酸价、羰基价、过氧化值和极性组分与大豆油、棕榈油在同等条件下煎炸的理化指标进行比较，结果表明：棕榈油煎炸后的品质较高，栀子果油和大豆油比较相似，栀子果油可以作为煎炸油。但栀子果油连续煎炸12 h时极性组分超过国家现有煎炸油的卫生标准，因此其连续煎炸时间不能超过12 h。同时对1、10、20h煎炸出来的油条和薯条进行感官评价，结果表明：煎炸食材相同时，三种食用油的感官评分无显著性差异（P>0.05），说明栀子果油对油条和薯条的品质无不良影响，适合作为煎炸油。 |
| 英文摘要: |
| In order to explore the quality changes of gardenia oil during frying, two representative frying materials, potato chips and deep-fried dough sticks, were selected in this paper. The acid value, carbonyl value, peroxide value and polar components of gardenia oil were compared with soybean oil and palm oil under the same conditions after frying every 2h within 20h. The results showed that the quality of palm oil after frying was higher, while gardenia oil is similar to soybean oil. Gardenia oil can be used as frying oil.However, the polar components of gardenia oil exceeded the existing national hygienic standards for frying oil when it was continuously fried for 12 hours, so its continuous frying time should not exceed 12 hours.At the same time, the sensory evaluation of deep-fried dough sticks and potato chips fried for 1, 10 and 20 hours showed that when the frying materials were the same, there was no significant difference in the sensory scores of the three edible oils (P>0.05), indicating that gardenia oil has no adverse effect on the quality of deep-fried dough sticks and potato chips, and is suitable for frying oil. |
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