花椒味花生仁真空入味工艺优化及其品质分析
Optimization of Vacuum Flavoring Technology and Quality Analysis of Pepper-flavored Peanut Kernel
陈晓晴 1廖卢艳 1吴卫国1
作者信息
- 1. 湖南农业大学食品科学技术学院,湖南长沙 412000
- 折叠
摘要
花生传统加工方式存在能耗大、入味慢、加工周期长等缺点,为了得到风味更佳的花椒味花生仁休闲食品,本研究采用真空技术与传统技术相结合的加工方式,通过负压时间、负压次数、真空度三个单因素实验筛选真空入味工艺参数条件,以花椒酰胺含量和感官评分为考察指标,在单因素实验的基础上通过响应面试验优化真空入味花椒味花生仁的工艺条件.结果表明,各因素对花椒味花生仁的影响顺序为负压时间＞负压次数＞真空度,最佳工艺参数为负压时间 100 s、负压次数 6 次、真空参数 0.80 MPa.该最佳工艺制作的花椒花生仁蛋白质含量为27%,脂肪含量为 57%,过氧化值和酸价均符合国家的标准,感官评分为 93.1分.本研究以推动标准化加工的坚果休闲食品全产业链提供参考,促进坚果休闲食品产业的可持续发展.
Abstract
The traditional processing method of peanuts has drawbacks such as high energy consumption,slow flavor absorption,and long processing cycles,to get better flavor of pepper-flavored peanut kernel snack food,this study used the vacuum technology combining with traditional technology to optimize by examining the effect of negative pressure time,negative pressure times and vacuum degree on the content of zanthoxylamide and sensory score using a combination of single factor method and response surface design.The results showed that the order of influence of various factors on pepper-flavored peanut kernels was negative pressure time＞negative pressure frequency＞vacuum degree.The optimal process parameters were negative pressure time of 100 seconds,negative pressure frequency of 6 times,and vacuum parameter of 0.80 MPa.The protein and fat content of pepper-flavored peanut kernels produced by this optimal process were 27%and 57%,respectively.The peroxide value and acid value meet national standards,and the sensory score was 93.1 points.This study would provide a reference for promoting the standardized processing of the entire nut snack food industry chain,and promoted the sustainable development of the nut snack food industry.
关键词
花生仁/加工方式/响应面优化/品质分析Key words
peanut kernel/processing method/response surface optimization/quality analysis引用本文复制引用
出版年
2024
国家科技期刊平台
NSTL
万方数据