影响花生牛轧糖储藏品质的关键因素分析及改进方法研究  

Research on Key Factors Affecting Storage Quality of Peanut Nougat and Improvement Methods

作　　者：肖勋伟 刘也嘉 段卓 张珺 杨鹏 XIAO Xun-wei;LIU Ye-jia;DUAN Zhuo;ZHANG Jun;YANG Peng(Jinjian Cereals Industry Co.,Ltd.,Changde,Hunan 415000,China)

机构地区：[1]金健米业股份有限公司,湖南常德415000

出　　处：《粮油食品科技》2021年第5期114-119,共6页Science and Technology of Cereals,Oils and Foods

摘　　要：为确定花生牛轧糖储藏过程中哈变的原因及其改进方法,研究分析不同温度条件下储藏的带壳和脱壳花生的氧化稳定性以及添加经不同方式处理的花生制备的牛轧糖品质。结果表明:在室温(25℃)、37、60℃下储藏过程中,带壳花生比脱壳花生氧化速度慢,在室温下储藏58 d后,带壳生花生的过氧化值均无明显变化且始终小于2 mmol/kg;脱壳生花生在37℃下因为微生物的影响,过氧化值较60℃下变化更快,37℃条件下最高达16.07 mmol/kg;烘烤后的熟花生在37、60℃储藏条件下过氧化值变化均较快,温度越高速度越快,但带壳较脱壳变化略慢;带壳烘烤花生比脱壳烘烤花生在花生牛轧糖中的氧化速度慢,经验证能适当延长花生牛轧糖的保质期。To explore reasons and solutions for the rancidity of peanut nougat in storage,this paper investigates the oxidation stability of shelled peanuts and unshelled peanut stored in different temperatures and the quality of nougats prepared by adding peanuts treated in different ways.The results show that when raw peanuts are stored at temperatures of 25℃,37℃ and 60℃,the oxidation rate of shelled raw peanuts is slower than that of unshelled raw peanuts.The peroxide value of shelled peanuts does not change significantly and is stable below 2 mmol/kg,while the peroxide value of roasted cooked peanuts changes faster when stored at 60℃,and the change of the shelled peanuts is slower than that of the unshelled peanuts.The oxidation rate of baked shelled peanuts is slower than that of unshelled,which could potentially prolong the shelf life of peanut nougats made of them.

关 键 词：花生 氧化 储藏 牛轧糖 过氧化值 

分 类 号：TS246.5[轻工技术与工程—制糖工程]