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食物煎炸过程中油接触煎炸锅的表面.局部过热.易形成脂肪酸、醛、酮和聚合物,严重影响煎炸油的品质并污染被炸制的食物.近年来,有人对煎炸油劣化问题进行研究,除弃去旧油换新油外没有较好的解决办法,现以普通锅炸油为对照、对专利炸锅(ZL96.2027186.1)净化油的效果进行观察分析.1 材料与方法1.1 材料 普通锅和专利锅分别用同一份相同量的花生油煎炸油条,油温240℃计时(210～240℃).每日煎炸 2小时(煎炸物量相同).后取0. 2kg左右的油置于三角瓶中冷却后放置4℃冰箱备检.次日去油渣添新油后再炸.条件同前,普通锅专利炸锅各取炸油20份.1.2 方法 酸价(AV)、羰基价(COV)按照GB5009.37—85食用植物油卫生标准的分析方法测定;极性组分(PC)按照GB/T7102.2-94食用植物油煎炸过程中的极性组分(PC)的测定方法检测.
In the process of food frying, the oil touches the surface of frying pan, which causes local overheating, easy formation of fatty acids, aldehydes, ketones and polymers, seriously affecting the quality of frying oil and contaminating fried foods. In recent years, Problems, there is no good solution except for replacing old oil with fresh oil, now the ordinary frying oil is used as a control, and the effect of purifying oil in the patent fryer (ZL96.2027186.1) is observed and analyzed.1 Materials and Methods 1.1 Materials Ordinary pan and patented pot with the same amount of peanut frying fritters, the oil temperature 240 ℃ (210 ~ 240 ℃) .Fried 2 hours a day (the same amount of fry.) After taking about 0. 2kg Oil placed in a triangular flask after cooling placed 4 ℃ refrigerator for inspection. The next day to the residue after the new oil and then fried. Conditions with the former, ordinary pan patented fry each take 20 parts of fried oil .1.2 Method Acid value (AV ), COV was determined according to the analytical method of hygienic standard GB5009.37-85 edible vegetable oil; the polar component (PC) was determined according to GB / T7102.2-94 polar components of edible vegetable oil during frying ) Of the determination method of detection.