餐饮业煎炸油质量快速检测方法探讨.pdfVIP

652 2008, Vol. 29, No. 08 食品科学 ※专题论述 1 1 1 2 许荣华 ，闫喜霜 ，姜 慧 ，张红升 (1.北京联合大学旅游学院酒店与餐饮管理系，北京 100101 ；2.天津商业大学旅游管理系，天津 300134) ：本文综述了检测煎炸油质量的各种方法，并进行了比较。感官评定是最简单直接的方法，但由于餐饮 业煎炸食品的复杂性而导致准确性不高且很难对煎炸油的劣变程度进行定量分析；气味指纹分析技术法准确快速， 但是仪器昂贵，不利于在中小餐饮业中的应用。黏度法和泡高值法克服了感官评定法和气味指纹分析法的缺点，而 且简单易于操作，可以在中小型餐饮企业中广泛应用。 ：餐饮业；煎炸油；检测；感官评定；气味指纹分析 Discussion on Quick Detection of Frying Oil Quality in Food Industry 1 1 1 2 XU Rong-hua ，YAN Xi-shuang ，JIANG Hui ，ZHANG Hong-sheng (1.Department of Hotel and Restaurant Administration, Institute of Tourism, Beijing Union University, Beijing 100101, China ；2.Department of Tourism Management, Tianjin University of Commerce, Tianjin 300134, China) Abstract ：Many detection methods of deep frying oil were summarized and compared in this paper. Sense evaluation is the most simple and straightforward, but it is not exact and difficult to quantify the degree of change of oil because frying foods are intricacy . The sensor array fingerprint technology is speedy and exact, while the apparatus are expensive and not befitting in the small and medium-sized food industry. The detection of viscosity and the height of bubble are not only simple, but also cheap. It is suitable in the small and medium-sized food industries. Key words ：food industry ；deep frying oil ；detection ；sensory evaluation ；sensor array fingerprint 中图分类号：TS207.3 文献标识码：A 文章编号：1002-6630(2008)08-0652-03 餐饮业中油的消耗量大，因此采用反复煎炸油烹制 1 感官评定法 食物是普遍的。在反复高温煎炸过程中，煎炸油与氧、 感官评定是鉴定煎炸油质量最简单、直接且快速的 水分接触，发生水解、热氧化、热聚合、热综合等 方法。感官评定是不同国家的食品加工者决定是否摒弃 一系