Study Of RBO Frying Oil Based On The Thermal Stability

Rice bran oil(RBO)has a low fatty acid saturation and contains a variety of vitamin E,phytosterols and high levels of oryzanol.It is a healthy oil.In this study,the continuous frying of potato strips was carried out by RBO,palm oil,cottonseed oil,sunflower oil and soybean oil,respectively,and using principal component analysis and multi-dimensional system evaluating ranking the frying heat stability oxidative stability,nutrient retention rate,and sensory evaluation of RBO,palm oil,cottonseed oil,sunflower,seed oil and soybean oil.The results showed that: cottonseed oil showed good performance in general,ranking first,and the frying stability of palm was better.The frying stability,nutrient content and sensory evaluation of RBO is better.The nutrient retention of sunflower oil is good,but similar to soybean oil,the frying heat stability is general.Therefore,in order to meet the needs of the market,at the same time,so that consumers can pursue both flavor and richer nutritional supplement,this study on the development of rice bran fried oil.By the rank of the single oil in accordance with nutrient-rich,fatty acid composition reasonable and frying performance of a better standard to carry out the deployment.Frying tests were carried out on RBO,Formula 1 and Formula 2 to detect the changes of basic physicochemical properties(acid price,peroxide value,polar component),nutrient(fatty acid composition,vitamin E,gluvetin)and harmful substances(trans fatty acids,3-propanol ester,benzene and pyrene)during the frying process to compare their frying thermal stability,retention of nutrients and generation of harmful substances.The results showed that the polar component of Formula 2 exceeded the time of 12 h,while the Formula 1 was 10h;The Formula 1 changed more when the fatty acid content changed;The Formula 1 vitamin E consumption rate was significantly higher than the Formula 2;The Formula 2's oryzenol retention rate was better than the Formula 1,87.84%,but the retention rate of sterols was lower than that;Although the production of hazardous substances is not exceeding the standard limit value,but the Formula 1 performance is better.To sum up,Formula 2 in all aspects of the performance is better,so choose Formula 2 as the Rice Frying Oil(RFO).Similarly,the addition of antioxidants is a way to prolong frying time,and natural antioxidants can also be used as a beneficial ingredient for the human body.In this study,using rice frying oil,rice frying oil with 0.02% rosemary extract and with 0.06% fat soluble tea polyphenols having a frying experiment,and the content of polar components,fatty acid composition,vitamin E,oryzanol and Sterols,3-propyl alcohol lipids,benzene and trans fatty acids of oil samples were tested.The results showed that the frying time of rosemary extract could be extended by 28% in RFO;And rosemary extract had a significant effect on vitamin E retention;After adding fat-soluble tea polyphenols,the retention rate of sterols increased from 79.05% to 81.57%;And after adding rosemary extract,the retention rate of Oryzanol was 87.84% rise to 93.24%;The content of trans fatty acids and the content of benzene and pyrene did not exceed the maximum value of the national standard during the frying process of rice fried oil after adding antioxidants.At the same time,the oil content of fried food is also a matter of concern at present.Because the intake of excessive fat will bring a series of adverse effects,so this study also on the type of frying oil,frying time,the water content of the food and the amount of food indicated the effect of roughness on the oil content of the fried matter,and selected sodium alginate and hydroxypropyl methyl cellulose(HPMC)to film the blasting treatment.The results showed that there was no linear relationship between the oil content and the frying time of the fried matter.Different frying oil has a significant effect on the oil content of the fried matter.The water content of the fried matter is different and the surface roughness is different,which has influence on its oil content.The type of coating material has different effects on the decrease of the oil content of the FRY,and the concentration should not be too high.