煎炸用油和油炸食品的质量安全问题及对策

油炸在提供加工、食用便利和美味的同时,也面临着诸多质量和安全问题。如何及时准确判废、甄别油脂真实性、减轻和控制煎炸过程中有害化合物超标,是当前煎炸用油主要的质量与安全问题。降低含油量、控制传统油炸食品的铝害、减少油炸食品原辅料在油炸加工和贮藏过程中的劣变,是中式油炸食品亟须解决的问题。在分析上述问题的基础上,概述了相关解决方法和措施,包括新型检测技术、大数据技术、青少年科普、风险评估、管理与共享平台等。

Quality and Safety Issues and Countermeasures for Frying Oils and Fried Foods

Oil frying is a good method for fried food flavor, process, and popularity. However, it also results in many issues of quality and safety. The main challenges of frying oils are prompt and efficient evaluation for frying process, determination of frying oil authenticity, and reduction and removal of the harmful compounds by frying. The current demands for the safety and quality of Chinese fried foods are to reduce oil content in fried products, control aluminum level in traditional fried foods, and prevent deterioration of fried foods during frying and preservation. Based on the main safety problems and their reasons, this paper reviewed a number of solutions, including new detection technology, big data technology, science popularization for teenagers, risk assessment, administration and sharing platform.