原料花生品种对咸干花生储藏品质的影响
Effect of Peanut Varieties on Storage Qualities of Salty Peanut
邱展英 1吴怡颖 1袁书鑫 1杨任翔 1匡曾敏 1许秋彤 1李林 2张喻1
作者信息
- 1. 湖南农业大学食品科学技术学院,长沙 410128
- 2. 湖南农业大学农学院,长沙 410128
- 折叠
摘要
由于咸干花生油脂含量高,储藏过程中易发生氧化酸败.为获得适用于加工咸干花生的花生品种,延长产品货架期,本研究以14种不同品种花生为原料加工咸干花生,通过Schaal烘箱法进行加速氧化实验,分析咸干花生的理化性质、脂肪酸组成及含量,并对14种咸干花生进行货架期预测.结果表明,随着储藏时间的延长,14种咸干花生的不饱和脂肪酸相对含量和色差a*值降低,饱和脂肪酸、L*值、b*值和过氧化值上升.咸干花生中油脂的氧化遵循零级动力学反应.在60 ℃储藏条件下,各品种咸干花生的货架期为29～98 d.其中,以蓝山红籽、安化小籽、湘花乌金繁种和湘黑小果加工的咸干花生货架期最长,分别为82、98、83、92 d.因此,以蓝山红籽、安化小籽、湘花乌金繁种和湘黑小果加工的咸干花生货架期最长,储藏特性较好.
Abstract
Due to the high oil content of salty peanut,oxidation and rancidity can easily occur during storage.In order to obtain the peanut varieties suitable for processing salty peanut and to extend the shelf life of the product.In this experiment,14 different varieties of peanuts were used as raw material for processing salty peanuts.The physical and chemical properties,fatty acid composition and content of the salty peanuts were analyzed by the Schaal oven method for accelerated oxidation,and shelf-life prediction of the 14 types of salty peanuts.The results indicated that the relative unsaturated fatty acid content and colour difference a*values of the 14 salty peanuts decreased and satu-rated fatty acids,L*values,b*values and peroxide values increased as the storage time increased.The oxidation of oils and fats in salty peanut followed a zero-level kinetic reaction.At 60 ℃,the predicted shelf life of 14 types of salty peanuts were 29～98 d,respectively.The longest shelf life of salty peanuts processed from LanShanHongZi,AnHuaXiaoZi,XiangHuaWuJinFanZhong and XiangHeiXiaoGuo were 82,98,83 and 92 d,respectively.Therefore,the salty peanuts processed with LanShanHongZi,AnHuaXiaoZi,XiangHuaWuJinFanZhong and XiangHeiXiaoGuo had the longest shelf life and better storage characteristics.
关键词
花生/咸干花生/品种/储藏品质Key words
peanut/salty peanut/variety/storage quality引用本文复制引用
出版年
2024
NETL
NSTL
万方数据