食品工业科技Issue(10)：173-177,5.
低温真空油炸对半干水产品营养成分和食用油品质的影响
Effect of low-temperature vacuum frying on nutrients of half dry seafood and cooking oil quality
摘要
Abstract
Under the different temperature,vacuum degree and frying time ,the changes of moisture, protein ,fat content and the stability of edible oil,the evolution of peroxide value,acid value and CGV in the lowtemperature vacuum frying process were studied. The results showed that vacuum degree was the main factor influencing the quality of half dry seafood,but less impact on the stability of fat,while the affect of frying temperature and frying time was less. The Peroxide value,acid value and CGV of soy edible oil would increase when frying temperature and frying time were increasing,but the range was little. Soy edible oil had all-right stability in vacuum frying process.关键词
真空油炸/品质/过氧化值/酸价/羰基价Key words
vacuum frying/quality/peroxide value/acid value/carbonyl value分类
轻工纺织引用本文复制引用
杨金生,尚艳丽,夏松养..低温真空油炸对半干水产品营养成分和食用油品质的影响[J].食品工业科技,2011,(10):173-177,5.基金项目
基金项目：舟山市科技项目（092019）. （）
