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1 6 10 Vol. 6 No Journal of Food Safety and Quality Oct., 2015 王莉蓉 1, 金青哲 2,3, 冯国霞 2, 黄健花 2, 王兴国 (1., ; 2., ; 3., ) 2,3 摘要 :, (GMP)6, () ( 190 )() ()6 GMP,,,, 关键词 : ; ; ; Implementation of good manufacturing practice for fried food at home and abroad WANG Li-Rong 1, JIN Qing-Zhe 2,3, FENG Guo-Xia 2, HUANG Jian-Hua 2, WANG Xing-Guo 2,3 (1. Standard Quality Center of State Grain Administration, Beijing , China; 2. State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi , China; 3. Synergetic Innovation Center of Food Safety and Nutrition, Jiangnan University, Wuxi , China) ABSTRACT: 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. KEY WORDS: frying oil; food processing; food and beverage industry; good manufacturing practices * 通讯作者 :,, [email protected] *Corresponding author: JIN Qing-Zhe, Professor, State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi , China. [email protected]

2 引言,,,, [1-3],,,, [4-7], (GMP),, 2 选择品质稳定适合油炸的食用油,,, ;, [8-15] 1, 1, 3 采用专用油炸设备, 油脂不宜与铁铜材质直接接触,,,,,, [21],,,, 4 控制油温, 190, 160 ~185 [22-25], 130 ( 1) [26], 190 [27] 表 1 推荐的食物油炸温度 Table 1 Recommended food frying temperature - 165~ ~ , 165, ~170 1 ( 6.5 kg/d, 12 h/d) Fig. 1 Frying performance of several oil (Fried amount 6.5 kg/d, frying time 12 h/d),,,,, [16-17], 2,,, [18-20], 130,,,,,, 5 定期过滤油脂与清洁油炸设备, 去除食物残渣, 1,

3 10, : ,,,,, [28,29],, (42 ), 2, 1.5%, 0.13 mg KOH/g,,,,,, 6 及时补充合格煎炸油, 保持充足油量,,,,,, (oil turnover), (h), ( 2),, AV(mgKOH/g) (, d) Fig. 3 3 ( 12 h/d, 1 /6 h, 2 /d) Effect of filtration on the quality of frying oil. (Frying time 12 h/d, filter frequency 1 time/6 h, 2 times per day) Table 2 表 2 连续油炸中更换率对油品质的影响 Effect of continuous frying replacement rate on the frying oil quality (h) (%) (h) (%)

4 4094 6,, = / [30],,,,, (loading), 1:6 [29] 3 [30] [32],, AOCS cd [33] ISO 8420 [34] GB [35],,, Testo 270 [36, 37], 4 [38],,, Fig. 3 3 Effect of loading capacity on the quality of frying oil 4 Testo Fig. 4 The correlation of the test result between Testo and column chromatography,, ( 3-a),, ; 50% ( 3-b),,,,,, ( 3-c),,,,,, 7 经常检测在用油的品质变化 (GMP),,,, [31],,,, 8 小结,, GMP,,, 参考文献 [1],,,. [J]., 2011, 32: Song LJ, Yu XZ, Zhang JX, et al. Quality changes of frying oil during potato chips frying [J]. Food Sci, 2011, 32: [2],,,. [J]., 2006, 13: Ye WY, Wu CP, Liu D, et al. Analysis of hygienic quality of fried foods and deep-frying oils and their correlation [J]. Pract Pre Med, 2006, 13: [3],,. [J]., 2013, 34: Zhang TY, Jiang YR, Chen YQ. Change in fatty acid composition of frying oils during frying [J]. Food Sci, 2013, 34: [4],,,.

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