真空充氮包装对烘烤花生贮藏品质的影响研究  

Effect of packing with nitrogen in vacuum on the storage quality of baked peanut

作　　者：孙志威[1] 周巾英[2] 冯健雄[2] 付晓记[2] 何家林[2] 

机构地区：[1]江西农业大学食品学院,江西南昌330045 [2]国家花生加工技术研发分中心江西省农业科学院农产品加工研究所,江西南昌330200

出　　处：《粮油食品科技》2013年第4期45-48,共4页Science and Technology of Cereals,Oils and Foods

基　　金：现代农业产业技术体系建设专项资金资助(CARS-14)

摘　　要：采用真空充氮的方法对烘烤花生进行贮藏,结果表明:贮藏效果依次为:真空包装>真空充氮包装>袋内充氮包装>普通包装,实际生产运用中真空充氮包装的贮藏效果最好。从生花生到烘烤花生,不饱和脂肪酸含量下降,饱和脂肪酸含量上升。烘烤花生蛋白质含量为22.76%～24.32%,脂肪含量为42.52%～43.21%,可溶性糖含量为6.10%～6.13%,真空充氮包装对烘烤花生的品质起到稳定作用。The baked peanut was packed by filling nitrogen in vacuum. The result showed that the order of the storage effect was vacuum packing 〉 packing with nitrogen in vacuum 〉 nitrogen packing 〉 ordinary packing. In production, the best storage effect was packing with nitrogen in vacuum. The content of unsat- urated fatty acid decreased and saturated fatty acid increased when the peanut was baked. The protein content of baked peanut was 22.76%-24.32%, fatty acid 42.52%-43.21%, and the content of soluble sugar 6.10%-6.13%. It indicated that packing with nitrogen in vacuum played a stabilizing role on the quality of baked peanut.

关 键 词：烘烤花生 氮气 贮藏品质 过氧化值 酸价 

分 类 号：TS205[轻工技术与工程—食品科学]