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Position: Home > Articles > Effect of Oil Deterioration during Deep Frying on Oil and Moisture Content and Moisture Substitution Pattern in French Fries FOOD SCIENCE 2020 (11) 1-6

深度油炸过程中油脂劣变对薯条中油脂和水分含量的影响及水分替代规律

作  者：
李良;于婧雯;廖一;李杨;江连洲;张爽
单  位：
东北农业大学食品学院;哈尔滨市食品产业研究院;国家大豆工程技术研究中心
关键词：
深度油炸;薯条;劣变
摘  要：
为研究马铃薯条对不同油脂的吸收规律,使用深度油炸1、3、5 d后的大豆油、油茶籽油及两种油脂不同比例调和油煎炸马铃薯条,测定马铃薯条在油炸过程中总油脂、表面油脂、结构油脂、水分含量的变化。结果发现:对于同一种油脂来说,马铃薯条中总油脂含量随油炸时间的延长而增加;对于各新鲜油脂处理组马铃薯条,当油炸时间小于150 s时,总油脂含量随油炸时间的延长而明显增加,当油炸时间超过150 s时,总油脂含量随油炸时间的延长变化不明显,油炸240 s后的总油脂含量接近0.22 g/g。油脂劣变程度对油炸马铃薯条的油脂含量有明显影响,对于相同劣变程度的油脂,随油炸时间延长,油脂黏度增大,马铃薯条对油脂吸附能力增强,表现为所有处理组马铃薯条的表面油脂含量的升高。在油炸过程中,当油炸时间小于120 s时,水分含量变化速率随着反复油炸时间的延长而降低;油炸150～240 s时,总油脂含量与水分含量的比值随着油炸时间的延长差异逐渐增加,其中在使用深度油炸3、5 d的油处理时,油茶籽油油炸组最高。
译  名：
Effect of Oil Deterioration during Deep Frying on Oil and Moisture Content and Moisture Substitution Pattern in French Fries
作  者：
LI Liang;YU Jingwen;LIAO Yi;LI Yang;JIANG Lianzhou;ZHANG Shuang;School of Food Science, Northeast Agricultural University;Harbin Food Industry Research Institute;National Research Center of Soybean Engineering and Technology;
关键词：
deep frying;;French fries;;deterioration
摘  要：
To study the oil absorption pattern of French fries, soybean oil, camellia seed oil and their blends in different proportions were used repeatedly to fry French fries for 1, 3 and 5 d consecutively, and variations in the contents of total, surface and structural oil and water content were measured during the frying process. It was found that for each used oil, the total oil content of French fries increased with frying time, while for each fresh oil it significantly increased with frying time up to 150 s and then did not change, reaching about 0.22 g/g at 240 s. The deterioration degree of frying oil greatly affected the oil content of French fries. For each deterioration level, oil viscosity increased, and the oil absorption ability of French fries became stronger with increasing frying time, as manifested by increased surface oil content for all groups. The rate of change in moisture content declined with increasing frying time up to 120 s for the repeatedly used frying oils. There was an increasing difference in the ratio total oil to moisture content with increasing frying time from 150 to 240 s, and the highest value was observed with camellia seed oil for 3 and 5 d repeated use.

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