火锅底料熬制工艺及其熬制前后原料油脂的质量变化

摘要

对棕榈硬脂、牛油、棕榈硬脂与牛油混合油脂熬制的火锅底料进行感官评分，并对其熬制前后原料油脂的酸价、过氧化值和丙二醛的变化进行了研究。结果表明：3种火锅底料感官评分差异不大；3种不同火锅底料经熬制后，丙二醛、过氧化值、酸价含量均增高。牛油的原料油脂中的丙二醛、过氧化值和酸价含量较高，其熬制后3种指标也较高；牛油火锅底料的过氧化值增长了近棕榈硬脂火锅底料的2倍。因此，基础油脂的好坏直接影响火锅底料成品的质量。%Sensory evaluation is made in various hot pot soup stocks prepared from palm stearin, tallow,palm stearin and tallow blends.The changes in acid value (AV),peroxide value (POV)and malondialdehyde (MDA)before and after processing are studied.The results show that the sensory scores of three kinds of hot pot soup stocks are similar;however,the quality parameters AV,POV, MDA are all increased after processing into hot pot soup stocks.The initial AV,POA and MDA of tallow are higher than those of other oils,and subsequently produce the worst quality in the tallow hot pot soup stock.The POV of tallow hot pot soup stock increased nearly 2 times more than palm stearin quality.In other words,the initial quality of base oil has direct impact on the quality of finished product in the processing of hot pot soup stock.