使用棕榈油等几种植物油混合的调和油加工预制湘菜外婆菜，研究了混合植物油配比、外婆菜的氧化稳定性以及胡萝卜素和VE含量。结果表明：棕榈油和豆油的最适配比为豆油14%、熔点5 ℃棕榈油9%、熔点18 ℃棕榈油2%、红棕油0.2%，用该配比加工的外婆菜具有优良的综合感官品质和氧化稳定性，且所加工的外婆菜的胡萝卜素和VE（总生育酚和生育三稀酚）含量分别高达1.82 μg/g和19.42 μg/g。豆油和棕榈油混合的植物油可以作为优质外婆菜工业生产用油。
Precooked grandma cuisine was processed with blend oil mixed by several kinds of vegetable oil including palm oil. The ratio of each oil, the oxidative stability and the content of carotene and VE of grandma cuisine was studied. The results showed that the optimal ratio of blended oil of palm oil mixed with soybean oil was soybean oil 14%, palm super olein (slip melting point 5 ℃) 9%, palm olein (slip melting point 18 ℃) 2% and red palm olein 0.2%. The grandma cuisine processed with the optimum blended oil ratio had good comprehensive sensory quality and oxidative stability.The carotene content and the total content of tocopherol and tocotrienol were 1.82 μg/g and 19.42 μg/g respectively. The blended oil of palm oil and soyabean oil was confirmed as excellent oil for industrialize processing grandma cuisine.