Research On Quality Control Of Frying Oil

With rapid progress of social and economic developing, meanwhile QSR (quick service restaurant) industry is developing rapidly. Fried foods occupy the main field in their recipes, and thus catering company demand for frying oil increasely. In order to ensure compliance with health indicators of frying oil in the premise and to extend the using life of frying oil, it can reduce product cost and realize low-carbon environmental protection objectives.The frying oil was studied in this thesis, the research combined with the actual frying process on daily catering processing. There are 4 kinds of frying oil that selected in thesis: palm oil, sunflower seed oil, cotton seed oil, soy bean oil., and it proceeded the oven test and anti-freeze property. Mixture of 60% Soybean oil and 40%palm oil oil, this combination in this study was investigated by the line.Under actual situationⅠselected 160℃,180℃,200℃,220℃as frying temperature, by comparing the physical and chemical indicators, and the production efficiency considerations, I set frying conditions as 180℃,5 min 30 second.Considering changes in the carbonyl value, the effect of different frying oil filtering speed of the oil samples, and combined with the production efficiency of the restaurant, finally oil filtering speed set at 8kg/min.Determined the type of frying oil, frying temperature and oil filtering speed, this study investigated the without using filter and use of filter paper, carbon filter approach these three different filtering method via monitoring carbonyl value, acid value, polar components, color and sensory evaluation. The results showed:compared to filter paper, using carbon filter can improve product quality, reduce costs and extend the using life of frying oil 40%, the cost reduced 5.9%.