国内外食物煎炸良好操作规范的实施要点

Implementation of good manufacturing practice for fried food at home and abroad

中文关键词:  煎炸油  食品加工  餐饮业  良好操作规范

英文关键词:frying oil  food processing  food and beverage industry  good manufacturing practices

中文摘要:

      油炸食品提供了人体所必需的营养成分, 但是煎炸油在煎炸过程中容易发生氧化、水解和聚合等反应, 产物有害因子, 影响煎炸油和煎炸食品的品质。食物煎炸的关键在于过程管理。本文综述了食物煎炸良好操作规范(GMP)6大实施要点, 从选择合适的煎炸食用油(饱和度相对高或油脂伴随物丰富)、采用专用的油炸设备、控制油温(煎炸温度不超过190 ℃)、定期过滤油脂和清洗油炸设备(每天过滤一次)、及时补充新油和定期油品检测(检测极性组分含量的变化)6个方面来阐述如何保障煎炸油和油炸食品的品质。按GMP煎炸操作, 即可在保证煎炸食品的营养和安全性, 同时延长合格油脂的使用寿命, 从而节约食物资源和成本, 可为煎炸油国家标准的制订与相关科学研究提供参考。

英文摘要:

      Fried foods provide the essential nutritional components. However, the oxidation, hydrolysis, and polymerization will occur during frying. These side reactions produce harmful compounds and affect the quality of frying oil and fried foods. The key of frying lies in the food frying process management. This paper reviews 6 points of the good manufacturing practice (GMP) in food frying. The quality of frying oils and fried foods is ensured by selecting good frying oils (relatively high saturated degree oils rich in antioxidants) and special frying instruments, controlling frying temperature (no more than 190 ℃), cleaning up the instruments (once daily), adding fresh oils and analyzing oil quality periodically (determine the polar compound during frying). The nutrition and security can be ensured according to GMP frying operations, and the frying life of oil can be extended. The resources will be saved if the standard procedures are followed. The results can provide a reference for the drafting of standards about frying oil and related research.