食品与机械2017，Vol.33Issue(10)：43-46,77,5.DOI:10.13652/j.issn.1003-5788.2017.10.001
大豆油在油炸鸡米花过程中品质的变化
Study on the quality change of soybean oil in the frying process of Chicken rice
摘要
Abstract
To soybean oil as the main raw material,chicken for the fried food.The effects of different frying time,frying temperature and the quality of each batch of fried chicken on the quality of soybean oil were studied by measuring the physical and chemical indexes,including color,acid value,peroxide value,carbonyl valence price and polar component of soybean oil.Moreover,the low-frequency nuclear magnetic resonance imaging (MRI) technology was used to verify the physical and chemical indicators.The results showed that the color,acid and carbonyl value of the frying oil increased with the frying time,temperature and the amount per batch;the peroxide value increased rapidly with the frying time,and then decreased slowly;the number of frying batches also increased with the frying temperature.According to the MRI comparison method,with the prolongation of the frying time,the dark red proton accumulation,dense floeeulation,blurred edge,and liquid fluidity deviation were observed.关键词
大豆油/油炸/品质变化/低场核磁共振影像Key words
mulberry/sweet berry-red wine/MRI引用本文复制引用
张根生,王芮,岳晓霞,张红蕾,池天奇..大豆油在油炸鸡米花过程中品质的变化[J].食品与机械,2017,33(10):43-46,77,5.基金项目
2016年哈尔滨商业大学研究团队支持项目(编号:2016TD007) （编号:2016TD007）
