姚 娟,张彩霞,蔡雨柔,汪慧芬,易 阳,王丽梅.高温短时烹饪过程中葵花籽油的品质变化[J].食品安全质量检测学报,2018,9(5):1072-1078
高温短时烹饪过程中葵花籽油的品质变化
Quality changes of sunflower seed oil in the high-temperature-short-time cooking process
投稿时间:2017-11-22  修订日期:2018-03-08
DOI:
中文关键词:  葵花籽油  烹饪  品质
英文关键词:sunflower seed oil  cooking  quality
基金项目:国家重点研发计划资助(2016YFD0401103)
作者单位
姚 娟 武汉轻工大学食品科学与工程学院 
张彩霞 武汉轻工大学食品科学与工程学院 
蔡雨柔 武汉轻工大学食品科学与工程学院 
汪慧芬 武汉轻工大学食品科学与工程学院 
易 阳 武汉轻工大学食品科学与工程学院 
王丽梅 武汉轻工大学生物与制药工程学院 
AuthorInstitution
YAO Juan College of Food Science & Engineering, Wuhan Polytechnic University 
ZHANG Cai-Xia College of Food Science & Engineering, Wuhan Polytechnic University 
CAI Yu-Rou College of Food Science & Engineering, Wuhan Polytechnic University 
WANG Hui-Fen College of Food Science & Engineering, Wuhan Polytechnic University 
YI Yang College of Food Science & Engineering, Wuhan Polytechnic University 
WANG Li-Mei College of Biology and Pharmaceutical Engineering, Wuhan Polytechnic University 
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中文摘要:
      目的 考察烹饪过程中葵花籽油的品质变化规律。方法 选取非重复性的短时高温烹饪方式, 考察器具材质、温度、时间和食品成分对葵花籽油过氧化值、酸值和脂肪酸组成的影响。结果 葵花籽油的过氧化值变化受器具材质、烹饪温度和时间的交互影响, 在不锈钢锅210 ℃高温烹饪8 min的条件下, 食品成分(水、食盐、蔗糖、大豆分离蛋白)添加对过氧化值无明显影响。烹饪条件及食品成分添加对葵花籽油酸值的影响程度偏弱, 但蔗糖添加可致酸值显著增加(P<0.05)。葵花籽油主要由亚油酸(61.81%)、油酸(31.64%)、棕榈酸(2.50%)和硬脂酸(1.64%)组成, 经不同条件烹饪处理后, 其脂肪酸组成比例并未发生显著变化。结论 作为食用油的质量评价指标, 过氧化值、酸值和脂肪酸组成并不能有效反映其烹饪品质。
英文摘要:
      Objective To investigate the quality changes of sunflower seed oil in cooking process. Methods The non-repetitive high-temperature-short-time cooking model was chosen to explore the effects of utensils materials, temperature, time and food ingredients on the peroxide value, acid value and fatty acid composition of sunflower seed oil. Results The changes of peroxide value in the cooking process was interactively affected by utensils materials, cooking temperature and time. Under the cooking conditions of 210 ℃ and 8 min using a stainless steel kettle, the addition of water, salt, sugar and soy isolate protein had no significant effect on peroxide value. The effects of cooking conditions and food ingredients on the acid value of sunflower seed oil were weak, but the acid value significantly increased when cooked with sugar (P<0.05). The sunflower seed oil was mainly composed of linoleic acid (61.81%), oleic acid (31.64%), palmitic acid (2.50%) and stearic acid (1.64%). The proportion of fatty acid composition did not change significantly after treatment with different conditions. Conclusion As the indexes of quality evaluation, peroxide value, acid value and fatty acid composition could not effectively reflect the cooking quality of edible oil.
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