Effect Of Main Chemical Composition In Foods On Peanut Oil Fried Process Quality Deterioration

Water, salt, sugar, glucose, several major chemical components added to frying food ingredients, with peanut oil for 24 h and 36 h intermittent fried test, once every two hours to take a oil sample, take samples for oil-related physicochemical indicators test, and the test results were processed comparative analysis between the two groups or within the group. More systematically studied the performance of peanut oil for frying and the impact of the four main chemical composition in the ingredients on peanut frying oil quality deterioration, as the following conclusions: the ingredients of adding different content of water, salt, sugar, glucose, to the taste of food and Fried peanut oil quality deterioration have different effects.The ingredients noodles sanzi were added more water the less red value of peanut frying oil. Through the study of adding different moisture into the noodles sanzi, the results show that with the increase of moisture content, the growth of the acid value is increasing. When the noodles sanzi with the lowest moisture content of 30%, after atmospheric temperature 24 h intermittent frying, acid value of peanut oil increased from 0.83mg/g to 2.70 mg/g, and the maximum acid value of 40% moisture was 2.81mg/g, but are far less than 5mg/g, the limit value. Carbonyl value corresponding decrease with the moisture content increases of fried noodle sanzi and the rate is increasing. After 24 h intermittent pressure high-temperature frying, the carbonyl value of fried peanut oil increased from 5.52meq/kg to 92.20meq/kg, exceed the limit standard 50meq/kg at 12 h. According to GB7102.1-2003 it found that,from the point of carbonyl value, the fried life of peanut is about 12 h. When rating frying oil life according to the time of excessive acid value and carbonyl value, carbonyl value is the most sensitive indicator, followed by the acid value. With the moisture of fried noodles sanzi increasing, the magnitude of the iodine value decreases correspondingly increased. With the increase of the amount of salt added, the unstable red value of peanut frying oil changes, but the overall change is slightly lighter and more intense, the viscosity slightly reduced, the acid value is reduced accordingly, the carbonyl value increases accordingly with the increase of salt content. With the increase of adding amount of white granulated sugar in the noodles sanzi, the corresponding red value increases and the growth rate also increased, viscosity is relatively little change, in the first 10 h, the viscosity of peanuts frying oil is as slightly decreased with the increase of adding amount of white granulated sugar, after 12 h, corresponding to a gradual increase in viscosity. As noodles sanzi, with the increase of adding amount of glucose in, the red value is bigger, the group that adding 1.0% glucose, variations in the red value of frying oil is the largest, the maximum is 1.3, the viscosity change is not big, but also showed a trend of increase. Extend the frying time to 36 h, increased amounts of glucose to sanzi, red value increases, and after 24 h,change is more intense, the group that adding 1.0% of glucose, red value of peanuts frying oil can reach 3.0, significantly higher than that of adding 0.8% glucose, and the viscosity is relatively little change, but there has been an exponential growth over time.Overall, the effect of water on the color of frying oil is largest, white granulated sugar for frying oil viscosity, acid value is relatively large impact. Noodles sanzi added water and salt, fried by peanut oil, taste and other indicators is out of the corresponding ideal. Add noodles sanzi with different chemical compositions in varying degrees of red value of peanut oil for frying, the result is only added 30% water> 3.0% white granulated sugar> 0.6% glucose> 0.5% salt. Of peanut frying oil viscosity is to add three percent of white granulated sugar> 0.5% sodium chloride> 0.6% glucose> only 30% water. Effect of 3.0% for white granulated sugar on fried peanut acid value is increased from 0.91mg/g to 2.87mg/g, in the first Cumulative frying 14 h the increase is less than the acid value of frying oil added 0.5% salt, Cumulative frying 14 h later gradually more than plus 0.5% salt frying oil. In the same long frying time,acid value of frying oil that adding 3.0 percent of white granulated sugar is greater than only added 30% water. This should be the degradation reaction of white granulated sugar have generated the acids. The acid value of frying oil added salt is bigger than added only 30% of water in the fist 16 h, later the change becomes unstable. After 24 h intermittent pressure high-temperature frying, the acid value of peanut oil has been below the target limit of GB7102.1-2003, after Cumulative frying 14 h the carbonyl value exceeded GB7102.1-2003 limit 50meq/kg, comprehensive acid value, carbonyl value limits, frying life of peanut oil should be around Cumulative frying 14 h. When frying time is extended to 36 h, the indicators of peanut fried oil had more dramatic changes. After 24 h frying, red value grouth of peanut oil suddenly increases, the viscosity increases exponentially.