不同热处理方法对休闲松子品质的影响  

Effects of different heat treatment methods on quality of leisure pine nuts

作　　者：谌迪 肖朝耿[1] 卢文静 叶沁 王飞 CHEN Di;XIAO Chaogeng;LU Wenjing;YE Qin;WANG Fei(Institute of Food Science, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China;Hangzhou Xiangnian Food Co., Ltd., Hangzhou 311251, China)

机构地区：[1]浙江省农业科学院食品科学研究所,浙江杭州310021 [2]杭州享念食品有限公司,浙江杭州311251

出　　处：《浙江农业学报》2022年第4期808-813,共6页Acta Agriculturae Zhejiangensis

基　　金：杭州市科技特派员专项(20191122I04)。

摘　　要：为改善休闲松子的品质,采用3种不同热处理方式(真空油炸、水煮及普通油炸)对松子进行加热处理,测定不同热处理下休闲松子的酸价、过氧化值、皂化值及抗氧化能力的变化规律。结果表明,真空油炸和水煮松子的酸价在4 min时均高于普通油炸;普通油炸松子的过氧化值在4 min时显著高于真空油炸和水煮(P<0.05),而当热处理时间达12 min时,真空油炸松子的过氧化值会快速升高至(0.3±0.05)g·kg-1,接近普通油炸松子在4 min时的过氧化值;真空油炸松子的皂化值略高于水煮松子,但无显著差异(P>0.05)。真空油炸和水煮松子的抗氧化能力在4 min时显著高于普通油炸对照,且水煮松子表现出最佳的抗氧化能力。因此,真空油炸和水煮等热处理方式能更好地保留松子的营养功能。To improve the quality of leisure pine nuts,using three different heat treatment methods,i.e.vacuum frying,water boiling and ordinary frying to heat the pine nuts,the change of acid value,peroxide value,saponification value and antioxidant capacity of leisure pine nuts were determined under different heat treatments.The results showed that the acid value of vacuum-fried and boiled pine nuts were higher than that of ordinary fried at 4 min.The peroxide value of ordinary fried pine nuts were significantly higher than that of water-boiled and vacuum-fried at 4 min(P<0.05).The peroxide value of vacuum-fried pine nuts will rapidly increase to(0.3±0.05)g·kg-1 which was approaching to the ordinary fried at 4 min.The saponification value of the vacuum-fried group was slightly higher than that of the water-boiled group,but no significant difference was observed(P>0.05).The antioxidant capacity of the vacuum-fried and water boiled pine nuts were significantly higher than that of the ordinary fried at 4 min,and water boiled pine nuts showed the best antioxidant capacity.Therefore,the functional nutrition of pine nuts can be better retained by vacuum frying and water boiling.

关 键 词：松子 酸价 过氧化值 皂化值 抗氧化能力 

分 类 号：TS255[轻工技术与工程—农产品加工及贮藏工程]