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題 名 | Effect of Fresh Oil Replenishment on Soybean Oil Quality during Frying of Wheat Glutens and Chicken Nuggets=黃豆油炸麵筋與雞塊時新油添加對油品質之影響 |
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作 者 | 朱燕華; 林炬耀; | 書刊名 | 食品科學 |
卷 期 | 23:4 1996.08[民85.08] |
頁 次 | 頁544-553 |
分類號 | 346.77 |
關鍵詞 | 酸價; 雞塊; 油炸; 氧化安定誘導期; 油色; 油脂添加; 聚合物含量; 黃豆油; 油脂添加率; 麵筋; Acid value; Chicken nuggets; Frying; Induction periods; Oil color; Oil replenishment; Polymer content; Soybean oil; Turnover rate; Wheat glutens; |
語 文 | 英文(English) |
中文摘要 | 本研究利用酸價、油色、聚合物含量與氧化安定誘導期等方法來監測油炸麵筋與雞塊時黃豆油之品質。在二十四小時油炸未經調味的麵筋方面,每四小時添加新油者與未添加新油者在最初十二小時油炸對酸價的減緩與油色的上昇並無明顯的差異,但在二十小時油炸時添加新油量達5%(1.5%/h新油添加率)或以上者較未添加新油者在酸價及油色的上昇有明顯的減緩效果;在聚合物含量及氧化安定誘導期方面,新油添加量愈高者愈可改善長時間油炸過程油的品質,其中以添加15%新油者(4.2%/h新油添加率)可明顯減緩油炸油中聚合物含量之增加及氧化安定誘導期之下降。此外,在六小時油炸雞塊方面,每小時添加新油量達2.5%(2.3%/h新油添加率)或以上者較未添加新油者有明顯改善油炸油的品質,但添加新油量在10%(9.4%/h新油添加率)以內,其添加量的多寡雖對減緩酸價及油色的上昇並沒有明顯之差異,但以聚合物和氧化安定誘導期而言,在5至6小時雞塊油炸時間內油炸油品質之改善是隨著新油添加量之增加而明顯地提昇。由於油炸油的酸價、油色與聚合物增加速度以及氧化安定誘導期減緩速度將因油炸食物種類的不同而各不相同,因此若以單一方法作為油炸油使用時品質之監測指標,將會造成定之誤差。 |
英文摘要 | The quality of soybean oil during frying of wheat glutens and chicken nuggets was monitored by measurement of the acid value (AV), oil color, polymer contents (PC) and induction period (IP). For 24-h frying of wheat glutens without seasonings, the reduction of AV and oil color for frying oil replenished with fresh oil every four hours was not significantly different from that of oil without replenishment during the first 12-h frying. However, a significant reduction of AV and oil color was found in the oil with fresh oil replenishment at 5% (1.5%/h fresh oil turnover rate) or above after 20-h frying. As regards PC and IP, a higher amount of fresh oil replenishment significantly improved the oil quality during prolonged frying. Fresh oil replenishment at 15% every four hours (4.2%/h fresh oil turnover rate) significantly delayed the increase in PC and the decrease in IP of the frying oil. For 6-h frying of chicken nuggets, frying oil with fresh oil replenishment at 2.5% every hour (2.3%/h fresh oil turnover rate) or above was significantly different from oil without replenishment in the reduction of AV and oil color. However, no significant change of AV and oil color of frying oil was observed among the oils replenished within 10% fresh oil per hour (9.4% /h turnover rate) during 6-h frying of chicken nuggets; nevertheless, the oil quality in regard to PC and IP during 5-6h frying significantly improved as the amount of fresh oil replenishment increased. The AV, oil color, PC and IP of used frying oil varied with the kind of food being fried. As a result, evaluation of the frying oil quality could not depend on any sole item, especially for simple methods such as AV or oil color which might lead to misjudgment of oil quality. |
本系統中英文摘要資訊取自各篇刊載內容。