油炸花生米生产工艺及挥发性风味成分研究  

The Production Technology and Volatile Flavor Components of Fried Peanuts

作　　者：刘潇潇 张龙飞 甘钰培 马娟 李文静 张梦静 肖丽霞[1] LIU Xiao-xiao;ZHANG Long-fei;GAN Yu-pei;MA Juan;LI Wen-jing;ZHANG Meng-jing;XIAO Li-xia(School of Food Science and Engineering,Yangzhou University,Yangzhou 225000,Jiangsu,China)

机构地区：[1]扬州大学食品科学与工程学院,江苏扬州225000

出　　处：《食品研究与开发》2021年第24期68-73,共6页Food Research and Development

基　　金：“十二五”农村领域国家科技课题子课题(2015BAD16B00)。

摘　　要：油炸食品因其独特的风味和口感受到人们的喜爱,其中花生的果仁和果皮经油炸过后口感香脆,深受消费者的喜爱。经研究发现,不同温度下,花生米随着浸泡时间的延长,其含水量呈现先上升后逐渐平稳的趋势。该研究以红皮花生米为原料,基于单因素试验,以感官评价为指标,以油炸温度、油炸时间、含水量为变量进行正交试验,得到油炸花生米最佳生产工艺:花生米在15℃浸泡25 min,得到含水量为15%的样品,油炸温度为170℃,油炸时间为5 min。通过气相色谱-质谱法(gas chromatography-mass spectrometry,GC-MS)对油炸花生米挥发性风味成分进行分析,鉴定出60种主要挥发性风味物质,其中相对含量最多的是2,5-二甲基吡嗪。此工艺优化下的油炸花生米具有丰富的风味物质,香脆可口。Fried foods are loved by consumers because of their unique flavor and taste.Among them,peanut kernels and peels,which become crispy after frying,are particularly enjoyed.Studies had found that with the extension of peanut soaking time at different temperatures,the peanut water content first increased and then gradually stabilizes,which could be exploited to improve the flavor profile of fried peanuts.This study used red-skin peanuts as raw materials,based on single-factor experiments,sensory evaluation as indicators and orthogonal experiments with frying temperature,frying time,and water content as variables.The optimal process to produce fried peanuts involved soaking peanuts at 15℃for 25 min,till they attained a moisture content of 15%,then frying them at a temperature of 170℃for 5 min.The volatile flavor components of the fried peanuts were analyzed by gas chromatography-mass spectrometry,and 60 main volatile flavor substances were identified,of which 2,5-dimethylpyrazine was the most abundant.This optimized process yields fried peanuts that were rich in flavor compounds and crispy-indicators of superior taste and consumer experience.

关 键 词：油炸花生米 正交优化 工艺 风味分析 

分 类 号：TS205[轻工技术与工程—食品科学] O657.63[轻工技术与工程—食品科学与工程]