Study On The Preparation And Quality Of Hot Pot Oil

Hot pot oil is the fat obtained by filtering the hot pot bottom material.According to the type of fat,it is mainly divided into butter type and clear oil type.Due to the lack of systematic research on the quality of hot pot oil,there is no basis for production guidance in the hot pot oil market,and no nutrition and safety-oriented research on hot pot oil has been seen.Therefore,this paper based on sensory evaluation,physical and chemical properties,hazardous substances,nutritional composition of the market hot pot bottom material in the hot pot oil quality research,and develop a nutrition and safety as the goal of high quality hot pot oil formula,for the development of the hot pot industry to provide a theoretical research basis.The main conclusions are as follows:Firstly,systematically compared the sensory scores,oil content,fatty acid composition,oxidation stability,physical and chemical indicators,hazardous substances,and nutrients of the hot pot oil in 12 representative hot pot bases with butter and clear oil hot pot bases on the market.The results show that the oil content of the hot pot bottom material was 38.3～58.2%.Tallow hotpot bottoms are mainly tallow and palm oil,which are solid at room temperature,with sensory scores was 7～8.5 points,saturated fatty acid(SFA)content of 56.32～64.12%,oxidation induction time of 12.08～13.16 h,trans fatty acid(TFA)content was 0.97～4.15%,tocopherol content was 93.98～330.31 mg/kg,sterol content was 264.54～505.75 ppm,polar component was up to 11.83%,and benzo(a)pyrene(Ba P)content was up to 3.82 μg/kg,3-chloro-1,2-propanediol ester(3-MCPD ester)was up to 1.87 mg/kg.The base of the oil-clear hot pot is mainly rapeseed oil,soybean oil,and peanut oil.It is liquid at room temperature.The sensory score was 4～6 points,the unsaturated fatty acid was 81.71～9.31%,the oxidation induction time was 5.38～6.14 h,and the TFA content was 0.51～2.09%.The highest content of tocopherol was 1276.17mg/kg,the content of sterol was 3837.05～6110.37 ppm,the highest polar component was11.83%,the highest Ba P was 4.43 μg/kg,and the highest 3-MCPD ester was 2.58 mg/kg.The tallow sample has better sensory,higher saturated fatty acid content,good oxidation stability,but less nutrient content;the clear oil sample has poor sensory,higher unsaturated fatty acid content,poor oxidation stability,but high nutrient content.The quality of clean oil varies greatly and needs to be studied separately.Secondly,the fatty acid composition was used as the target value,and MATLAB software was used to calculate the hot pot oil formula,and obtain the four kinds of butter hot pot oil formulas using tallow as the base oil,blending sheep oil,palm oil,and peanut oil,and using rapeseed oil.The oil is the base oil,and 4 kinds of oil formulas for clear oil hot pot including palm oil,chicken oil and sesame oil are blended.The fatty acid composition,oxidation stability,physical and chemical indicators,hazardous substances and nutrients of 8 formula oils were tested.The results show that the hot pot oil prepared after blending has improved the deficiencies of existing products in the market.The SFA content of hot pot oil prepared with tallow oil was 44.94～48.31%,the tocopherol content was 145～293 mg/kg,and the sterol content was 251～1028.33 ppm.The hot pot oil based on rapeseed oil is oxidized The induction time was 7.31～8.34 h,the sensory score was6.8～7.7,the tocopherol content was 898.88～916.14 mg/kg,and the sterol content was4660～5760 ppm.The maximum content of polar components of the hot pot oil was 7.33%,the maximum content of Ba P was 1.54 μg/kg,and the maximum content of 3-MCPD ester was 0.75 mg/kg.After blending,the content of hazardous substances in the hot pot oil was reduced and the nutrition is improved.The substance content improves the nutritional value and safety of hot pot oil.Finally,the formula hot pot oil is subjected to continuous cooking verification tests to detect changes in its physical and chemical indicators,hazardous substances,and nutrients.The results showed that after 8 hours of continuous cooking,the highest polar component of the formula hot pot oil was 8.2%,the highest Ba P was 2.5 μg/kg,the highest 3-MCPD ester was 1.34 mg/kg,and the highest tocopherol was 489.82 mg/kg,the highest sterol was5629 ppm,the content of harmful substances in oils and fats is lower,and the nutrients are higher.Through principal component analysis of 13 indicators of formula hot pot oil,the overall ranking results respectively show the comprehensive advantages of hot pot oil prepared with butter and coriander seed oil as base oils.The best ratio of butter hot pot oil was: butter 60%,mutton oil 10%,palm oil 20%,peanut oil 10%;the best ratio of clear oil hot pot oil was: coriander seed oil 60%,palm oil 20%,chicken oil 10%,sesame oil 10%.In summary,this thesis comprehensively evaluates the quality of hot pot oil in the commercially available hot pot base,based on the nutritional value and safety of the hot pot oil in the butter hot pot base and the clear oil hot pot base,using principal component analysis.Formulated high-quality hot pot oil to provide theoretical guidance for the healthy development of the hot pot industry.