影响传统中式花生糖果贮藏期间氧化稳定性的因素研究  

The Effect of the Production Process on the Oxidation Stability of the Traditional Chinese Peanut Candy during Storage

作　　者：陈健敏[1] 任斯忱[1] 李汴生[1] 李丹丹[1] 张杨杨[1] 

机构地区：[1]华南理工大学轻工与食品学院,广东广州510640

出　　处：《现代食品科技》2012年第12期1667-1671,共5页Modern Food Science and Technology

基　　金：粤港关键领域突破项目(2009A020700001)

摘　　要：论文以花生糖果作为传统中式果仁糖果的代表,通过加速贮藏试验(38℃,RH 60%),以酸价(AV)、过氧化值(POV)和感官品质等品质指标,探讨了糖基水分含量、糖基与果仁配比、果仁粒度大小等生产工艺对传统中式花生糖果贮藏期间氧化稳定性的影响。结果表明,花生糖果的脂质氧化程度与糖基水分含量成正比,且当糖基水分含量低于6%时,花生仁酸价和过氧化值显著低于未经糖基包裹的对照组样品(P<0.05)。糖基比例越高,对果仁脂质氧化的延缓效果越明显。此外,果仁糖果贮藏稳定性随果仁粉碎程度递减。试验条件下,果仁完整样品的POV值在42 d仍低于19.7 meq/kg,而果仁粒度小于1 mm的样品在28 d则已超过此值。To find the effect of the production process of the moisture content of sugar, the ratio of sugar and peanut, the size of peanut on the oxidation stability of the traditional Chinese peanut candy during storage （38 ℃, RH60%）, the acid value （AV）, peroxide value （POV） and sensory quality were determined. The results showed that the lipid oxidation of peanut kernels had a value in direct proportion to the moisture content of sugar. When the moisture content of sugar was lower than 6%, the AV and POV of peanut kernels were significantly lower than those of control samples. The higher percentage of sugar can delay the lipid oxidation of peanut kernels. In addition, Storage stability was affected by the crushing degrees of peanut kernels. At experimental condition, the POV of Sample complete nuts was still lower than 19.7 meq/kg after 42 days, and Sample less than lmm had already exceeded this value after 28 days.

关 键 词：传统中式花生糖果 糖基水分含量 糖基与果仁配比 粒度 氧化 

分 类 号：TS246.59[轻工技术与工程—制糖工程]