不同品种花生酱品质特性研究  

Quality characteristics analysis of different varieties of peanut butter

作　　者：巩阿娜 刘红芝[2] 刘丽[2] 石爱民[2] 林伟静[2] 王强[2] 

机构地区：[1]沈阳农业大学食品学院,辽宁沈阳110866 [2]中国农业科学院农产品加工研究所/农业部农产品加工综合性重点实验室,北京100193

出　　处：《食品工业科技》2015年第17期72-76,80,共6页Science and Technology of Food Industry

基　　金：国家科技支撑计划课题(2012BAD29B03);中国农业科学院科技创新工程(The Agricultural Science and Technology Innovation Program;CAAS)

摘　　要：为研究不同品种花生酱的品质差异及筛选出适宜加工花生酱的优良品种,本实验选取6个花生品种,对其制备花生酱的感官品质、理化营养品质及稳定性等三个方面进行研究,并对各指标间的关系进行相关性分析。研究结果表明:不同品种花生酱中,感官总体得分差异较小,其分值最高的品种为山花9号(7.53分);营养品质中脂肪、蛋白质平均含量分别达48.75%和24.58%,品种间差异较小;稳定性值差异较大,其中过氧化值变异系数最高(73.64%),其值最低的品种为四粒红。花生酱的硬度和粘度呈极显著正相关(r=0.982);色泽中L*(明亮度)值与C*(色角饱和度)值和H(色度)值呈显著相关性(r=-0.921,r=0.996)。最后根据感官品质、理化营养品质和稳定性等指标,筛选出适合制备花生酱的花生品种为四粒红,其感官评分6.30分;色泽的L*为50.61;硬度和粘度分别为138.53 g和97.91 g;蛋白质与脂肪含量分别为27.29%和48.19%;稳定性中过氧化值和酸值最低分别为0.004 g/100 g和0.17 g[KOH]/g。In order to study the quality and processing property of peanut butter among different cultivars,providing the basis for application of peanut,and screening the suitable ones for peanut butter processing. The six peanut samples were collected from the major production areas in China. After analyzing peanut butter the sensory evaluation,compositions and stability,and the correlations among the indexes of peanut butter quality were studied.It was proved that,peanut butter quality was significantly different among different varieties. In the 6samples of peanut butter,shanhua NO.9 got the highest score（ 7.53 points） in the sensory evaluation. Nutritional quality of the fat and protein average content of 48.75% and 24.58% respectively,little differences between varieties; the stability value differences has reached a bigger value,which the peroxide value coefficient of variation was the highest（ 73.64%）,and the varieties of the minimum stability value differences was silihong.The results of correlation analysis revealed that the hardness and viscosity was very significant positives correlated（ r = 0.982）; and the correlation between L＊and C＊,H were also significant（ r =- 0.921,r = 0.996）. According to the sensory evaluation,the compositions and stability,silihong were screened to be the suitable cultivars for peanut butter making,The sensory score was 6.30 points; the L＊of color was 50.61; the hardness and viscosity were respectively138.53 g and 97.91 g; the content of protein and fat were 27.29% and 48.19%; the peroxide value and acid was the lowest,and the value was respectively 0.004 g /100 g and 0.17 g[KOH]/ g.

关 键 词：花生酱 感官品质 理化营养品质 稳定性 相关性 

分 类 号：TS210.4[轻工技术与工程—粮食、油脂及植物蛋白工程]