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不同花生品种烤仁加工特性分析

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  • 国家科技期刊平台
  • NETL
  • NSTL
  • 万方数据
为培育筛选适合烤制加工的花生品种,以传统出口型大花生品种花育 22 号为对照,以 3 个高油酸品种花育 9111、花育 917 和花育 910 为供试品种,研究 4 个品种在烘烤加工后其感官品质、理化特性、风味物质、氧化稳定性等方面的差异.结果表明,烘烤后花育 910 色泽较浅;花育 9111 甜度更优,总体喜欢度好于花育 22 号.3 个高油酸花生烤仁的硬脂酸、油酸、花生酸、花生烯酸的含量极显著高于花育 22 号,棕榈酸、亚油酸、山嵛酸、二十四烷酸的含量极显著低于花育 22 号.TPA分析表明,4 个品种烤仁的硬度、酥脆性、咀嚼性相当.花育 9111、花育 917、花育 910 烤仁货架期预测分别是花育 22 号的 1.50、1.94、1.59 倍.采用 TOPSIS方法对 4 个品种烤仁加工品质进行综合排名,发现花育 917>花育 910>花育 9111>花育 22 号.本研究表明高油酸花生可替代传统大花生用于烤花生生产,对花生的生产和加工具有重要的参考价值.
Processing Characteristics of Roasted Kernel of Different Peanut Varieties
In order to breed peanut varieties suitable for roasting,the traditional export Virginias type Huayu22 was taken as control,three high-oleic peanuts,Huayu9111,Huayu917 and Huayu910,were used as test varieties.The differences of four varieties in terms of sensory quality,physicochemi-cal properties,volatile flavor components and oxidation stability after roasting were explored,and the results showed that the color of Huayu910 was slightly lighter,and the sweetness and overall prefer-ence of Huayu9111 were better than those of Huayu22.The contents of stearic acid,oleic acid,arachic acid,arachidonic acid in roasted kernels of the three high oleic peanut varieties were all signifi-cantly higher than those of Huayu22,and the contents of palmitic acid,linoleic acid,docosanoic acid,tetracosanoic acid were all significantly lower than those of Huayu22.TPA analysis indicated there were no significant difference of four varieties in terms of hardness,fracture ability and chewiness.The predicted shelf life of roasted peanut kernels of Huayu9111,Huayu917 and Huayu910 were 1.50,1.94,1.59 times as that of Huayu22,respectively.The TOPSIS analysis indicated that the overall ranking results were Huayu917>Huayu910>Huayu910>Huayu22 in case of processing quality.This study indicated that high-oleic peanuts could take the place of normal-oleic Virginias for roasted peanut processing.This will provide a theoretical basis for the production and processing of peanuts.

processing characteristicssensory evaluationvolatile flavor componentsoxidation stability

赵健鑫、殷祥贞、姜骁、陈娜、赵旭红、王明清、宋虎成、钟文、梁成伟、迟晓元

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青岛科技大学海洋科学与生物工程学院,山东 青岛 266042

山东省花生研究所,山东 青岛 266100

中粮山萃花生制品(威海)有限公司,山东 威海 264400

山东省种子管理总站,山东 济南 276301

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加工特性 感官评价 风味物质 氧化稳定性

新疆维吾尔自治区科技重大专项山东省"泰山学者"项目现代农业产业技术体系建设项目山东省自然科学基金山东省自然科学基金山东省重点研发计划(农业良种工程)山东省重点研发计划(乡村振兴科技创新提振行动计划)山东省农科院农业科技创新工程项目山东省农科院齐鲁农科英才工程项目(创新类)

2022A02008-3CARS-13ZR2021QC172ZR2023QC1462022LZGC0072022TZXD0031CXGC2023F20

2024

10.14001/j.issn.1002-4093.2024.02.012

花生学报
山东省花生研究所

花生学报

CSTPCD北大核心
影响因子：0.577
ISSN：1002-4093
年,卷(期)：2024.53(2)
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