In the production of the Hunan style cooked snacks, soybean oil was usually used at a higher cost and shorter shelf life for the finished products. The trial used palm based blended oil with anti-crystallizers and pure soybean oil to produce Hunan style snacks and compared the quality of finished products and the store stability at 0-5 ℃. The results showed that these products complied to the quality specifications of DB43/160. 8-2009, and there was no difference in mouth feel quality of finished products between palm based blended oil and pure soybean oil as the ingredient, the oxidation stability of palm based finished product is better than soybean based finished products. It was concluded that palm superolein partially replace of soybean oil in the manufacturing of Hunan style flour based snacks can reduce the cost and improve the shell life of finished products.%湘味面粉熟食的冬季生产用油大多是一级大豆油,但是其用油成本较高、易哈败、产品货架期较短.本试验在大豆油中加入适量超级棕榈液油和抑晶剂制成调合油,用于生产冬季湘味面粉熟食中,分析比较各自熟食产品的品质及其在0～5℃冬季气温条件下的贮藏稳定性.结果表明,分别利用优化配方调和油和一级大豆油生产的湘味面粉熟食在品质上没有明显差异,均达到DB43/160.8——2009标准的质量要求；而且,调和油熟食的氧化稳定性优于大豆油熟食.说明利用超级棕榈液油部分取代大豆油来生产湘味面粉熟食,不但可以降低生产成本,还可以延长产品货架期.
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