烹調用油
烹調用油,亦稱為烹飪用油,指在將食物製備餐飲或菜餚時使用的油脂。油脂在餐飲或食品上的用途很廣,除賦予香氣跟風味外,依照烹調的目的與使用的溫度範圍等差異,需選擇適當的油脂。例如當涼拌使用時,通常建議使用在室溫下可保持液態的油脂[1] ,如大豆油、棉籽油,葵花油、花生油、橄欖油和菜籽油等。而烘焙時為了產生酥感、膨鬆感等,常使用起酥油[2]、豬油、椰子油等具有可塑性的固態/半固態油脂。在一般家庭用油時,除了涼拌外,還可進一步將區分為烹煮、煎炸與油炸[3],各有不同的選用考量。
烹調油脂品質判斷
因烹調用油在貯運過程中,對溫度、氧氣、光線等環境因子敏感,易發生物理化學變化,如油脂自氧化、油脂光氧化等反應。除此之外,當氧化催化劑存在亦會加速/誘導氧化反應的進行,如金屬、色素 (葉綠素、核黃素等)[1],油脂風味亦會受到油脂氧化程度影響。。 同時,在烹煮或煎炸過程中,除食品與油脂之間會出現交互作用外,油脂自身也會發生各種反應,如氧化、聚合、高溫分解 (pyrolysis) 以及水解反應等[4] 故而,烹調油常藉由多種理化指標測定油脂的氧化程度[1]或裂解物的含量作為品質判斷方式,烹調油脂氧化安定性常被認為是維持油脂品質的關鍵。
烹調油脂溫度適用範圍判斷
參考來源
- Ch06 Cooking oils, salad oils, and dressings 的存檔,存档日期2016-03-09.Steven E. Hill and R. G. Krishnamurthy. 2005, Bailey’s industrial oil and fat products, 6th edition, volume 04, p.175-201. Canada: John Wiley & Sons, Inc
- Physical Properties of trans-Free Bakery Shortening Produced by Lipase-Catalyzed InteresterificationJeung Hee Lee, Casimir C. Akoh, Ki-Teak Lee, Journal of the American Oil Chemists’Society. 85(1): 1-11.
- Providing lubricity in food fat systems Terry R. Bessler, Frank T. Orthoefer. 1983, Journal of the American Oil Chemists' Society. 60(10): 1765-1768.
- Evaluation of physicochemical changes in cooking oil during heatingSuk Hoo Yoon, Sun Ki Kim, Kil Hwan Kim, Tai Wan Kwon, Yau Kun Teah,Journal of the American Oil Chemists Society June 1987, Volume 64, Issue 6, pp 870-873。
- Christopher James Clark and Jean-Luc Morel. 2014. Nutritional Grail: Ancestral Wisdom, Breakthrough Science, and the Dawning Nutritional Renaissance, 1st edition, 77. US: Extropy Publishing
- S. M. Abdulkarim, K. Long, O. M. Lai, S. K. S. Muhammada and H. M. Ghazali. 2007.Frying quality and stability of high-oleic Moringa oleifera seed oil in comparison with other vegetable oilsFood Chemistry. 105(4): 1382-1389.
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