油炸工艺对高油酸花生品质与微观结构的影响  

Effects of Frying Process on Quality and Microstructure of High Oleic Acid Peanut

作　　者：曹晓雨 赵赓九 张慧丽[1] 刘晓光[3] 王强[2] 刘红芝[2] Cao Xiaoyu;Zhao Gengjiu;Zhang Huili;Liu Xiaoguang;Wang Qiang;Liu Hongzhi(College of Light Industry,Liaoning University,Shenyang 110036;Institute of Food Science and Technology,Chinese Academy of Agricultural Sciences,Key Laboratory of Agricultural Product Processing,Ministry of Agriculture and Rural Affairs,Beijing 100193;Tangshan Research Institute of Agricultural Science,Tangshan 063001,Hebei)

机构地区：[1]辽宁大学轻型产业学院,沈阳110036 [2]中国农业科学院农产品加工研究所,农业农村部农产品加工重点实验室,北京100193 [3]唐山市农业科学研究院,河北唐山063001

出　　处：《中国食品学报》2022年第8期200-206,共7页Journal of Chinese Institute Of Food Science and Technology

基　　金：河北省油料产业体系项目(HBCT2019090203);国家花生产业技术体系项目(CARS-13-03A);中国农业科学院基本科研业务费专项(CAAS-ASTIP-2020-IFST)。

摘　　要：研究植物油种类、油炸温度、油炸时间对油炸花生感官品质、质构特性的影响,并通过激光共聚焦扫描显微镜(CLSM)和扫描电镜(SEM)观察油炸前、后花生微观结构的变化。结果表明,油炸最佳工艺条件:植物油种类为棕榈油,油炸温度140℃、油炸时间8 min。在该工艺条件下油炸花生色泽均匀,口味香甜,口感酥脆,硬度7.30 kg,脆性0.27 mm,感官得分48.9,水分含量0.87 g/100 g、酸价1.20 g/100 g、过氧化值0.09 g/100 g,扫描电镜与激光共聚焦显微镜观察的结果一致,花生在油炸后细胞壁断裂,细胞质丢失,出现孔状结构,细胞内油体增加,蛋白体聚集。The effects of plant oil,frying temperature and frying time on sensory quality and texture characteristics of fried peanut were studied.The changes of microstructure of peanut before and after frying were observed by confocal laser scanning microscope(CLSM)and scanning electron microscope(SEM).The results showed that the best frying conditions were as follows:palm oil,frying temperature 140℃,frying time 8 min.Under these conditions,the color of fried peanut was uniform,the taste was sweet,the taste was crisp,the hardness was 7.30 kg,the brittleness was 0.27 mm,the sensory score was 48.9,the moisture content was 0.87 g/100 g,the acid value was 1.20 g/100 g,and the peroxide value was 0.09 g/100 g.The results of scanning electron microscope and confocal laser scanning microscope were consistent.After frying,the cell wall of peanut was broken,the cytoplasm was lost,the pore structure appeared,the oil body increased and the protein body gathered.

关 键 词：油炸花生 感官品质 质构特性 微观结构 

分 类 号：TS205[轻工技术与工程—食品科学]