摘要
通过对DHA藻油(DHA≥40%)添加量分别为2%、3%、5%、10%、15%的大豆油-DHA藻油调和油、花生油-DHA藻油调和油、菜籽油-DHA藻油调和油进行氧化稳定性实验和家庭实际烹饪炒土豆丝实验的研究,考察了富含DHA的藻油调和油的氧化稳定性以及用于炒土豆丝的感官评价和炒菜后调和油的品质变化。结果表明:适量DHA藻油的添加可以提高调和油的氧化稳定性,炒土豆丝后的感官风味接受度也比较高,同时炒菜前后调和油的过氧化值符合国家标准,而DHA的保留率至少达95%,说明富含DHA的藻油调和油可以作为家庭烹饪用油。
Through studying the oxidation stability experiment and home stir-frying potato chips experiment of soybean oil-DHA algal oil blend oil,peanut oil-DHA algal oil blend oil and rapeseed oil-DHA algal oil blend oil with respective dosage of DHA algal oil(DHA≥40%) 2%,3%,5%,10%and 15%,the oxidation stability of blend oil rich in DHA algal oil,sensory evaluation of stir-fried potato chips and quality changes of blend oil after cooking were researched.The results showed that appropriate dosage of DHA algal oil could improve the oxidation stability of blend oil,the sensory flavor of stir-fried potato chips could also be accepted,and the peroxide values of blend oil before and after cooking reached the national standards.Besides,the retention rate of DHA was above 95%.Therefore,the blend oil rich in DHA algal oil could be used as home cooking oil.
出处
《中国油脂》
CAS
CSCD
北大核心
2016年第6期39-43,共5页
China Oils and Fats
基金
2014年蓝色产业领军人才团队支撑计划(科技创业类)
海洋微生物油脂绿色制炼
微胶囊化技术及全价人乳替代脂开发与产业化项目
