论文部分内容阅读
应用国标法,测定煎炸油在加热过程中的酸价、碘价、羰基价和过氧化值的变化,从而反映煎炸油加热过程中的品质变化。结果表明,煎炸油在加热过程中,其感官性状和卫生指标都发生明显变化;随着加热时间的延长,其酸价、羰基价和过氧化值随之升高,碘价随之降低;加热时的温度越高,其酸价、羰基价和过氧化值增加得越快,碘价降低得也越快。
Applying the national standard method, the change of acid value, iodine value, carbonyl value and peroxide value of frying oil in the heating process was measured to reflect the change of quality during frying oil heating process. The results showed that the sensory characteristics and hygienic index of frying oil changed significantly during the heating process. As the heating time prolonged, the acid value, carbonyl value and peroxide value of frying oil increased accordingly, and the iodine value decreased accordingly. Heating the higher the temperature, the acid value, carbonyl value and peroxide value increased faster, Iodine price reduced faster.