花生湿法脱红衣工艺参数优化  

Optimization of Parameters for Wet Peeling of Peanut Skin

作　　者：王京[1] 陈伟州 刘志侠[1] 董占伟 何凤宇[1] 高连兴 WANG Jing;CHEN Wei-zhou;LIU Zhi-xia;DONG Zhan-wei;HE Feng-yu;GAO Lian-xing(College of Engineering,Shenyang Agricultural University,Shenyang 110161,China;College of Engineering,Jilin Agriculture University,Changchun 130118,China)

机构地区：[1]沈阳农业大学工程学院,沈阳110161 [2]吉林农业大学工程技术学院,长春130118

出　　处：《沈阳农业大学学报》2022年第4期405-413,共9页Journal of Shenyang Agricultural University

基　　金：国家重点研发计划项目(2016YFD0702102);辽宁省教育厅项目(LSNQN202026)。

摘　　要：花生脱红衣是花生深加工中的重要环节之一。花生机械脱衣前往往需要对脱衣花生进行预处理,减小花生籽仁与红衣间的结合力,以确保脱衣效果。为使我国花生脱衣机械的脱净率、破损率指标达到最优,以日本豆花生为试验材料,基于国内常见的辊式花生脱衣机械,研究花生湿法脱红衣的工艺参数。使用单因素分析法,将花生按500g分组置于恒温水浴锅中预处理,分析浸泡时间10~40min和浸泡温度40~60℃条件下的脱净率、破损率及含水率指标值。结果表明:浸泡温度和浸泡时间对脱净率、破损率及含水率有显著影响。浸泡温度一定时,随着浸泡时间的增加,脱净率先上升后趋于平缓。当浸泡时间小于15min时,脱净率上升较快;当浸泡时间为15~35min、浸泡温度高于50℃时,脱净率上升趋势趋于平缓。浸泡时间一定时,随着浸泡温度的增加,破损率先降低后趋于平缓。浸泡温度在40~50℃时,随着温度的增加,破损率显著下降;浸泡温度在50~60℃时,随着浸泡温度的增加,破损率下降缓慢。通过响应面试验优化得出花生酱、去皮风味花生、花生蛋白饮料及冷榨花生油4种花生制品的脱衣预处理的最佳工艺参数,即最佳浸泡温度为55~60℃,浸泡时间为25~30min。最后使用花生脱衣机械进行验证试验,结果表明:各优化方案的脱净率均大于95%,破损率均小于10%,含水率均小于20%,综合指标试验值和预测值相差较小,拟合度较高。优化得出的工艺参数对深入研究花生脱衣工艺具有理论意义,对提高花生脱衣机械性能具有实用价值。The peeling of peanut skin is one of the important tasks in peanut deep processing. The pretreatment to the peanut is necessary before mechanical peeling of the skin to reduce the binding force between peanut kernel and the skin and improve the peeling quality. In this study, the pretreatment parameters of wet peeling of peanut were studied based on the common roller peanut peeling machine with“Ribendou”peanut as test material, to increase the removal rate of peanut skin and reduce the breakage rate of peanut. The single factor experiments were carried out, with the peanuts samples of 500g each by weight were soaked in a constant temperature water bath pot and then the peanut skin was removed with the peeling machine. The index values of net removal rate,breakage rate and moisture content were analyzed under the conditions of the soaking time of 10-40min and soaking temperature of 40-60℃. The results show that soaking temperature and soaking time have significant effects on the net removal rate, breakage rate and moisture content. When the soaking temperature is fixed, with the increase of soaking time, the removal rate increases first and then tends to be stable. When the soaking time is less than 15min, the net removal rate increases faster;when the soaking time is between 15-35min and the soaking temperature is higher than 50 ℃, the rising trend of the removal rate tends to be flat. When the soaking time is fixed, with the increase of soaking temperature, the breakage rate decreases first and then tends to be stable. When the soaking temperature is between 40-50℃, the breakage rate decreases significantly with the increase of temperature;When the soaking temperature is between 50-60℃, the breakage rate decreases slowly with the increase of soaking temperature. Through response surface test optimization, the best process parameters of peanut peeling pretreatment of four kinds of peanut products, such as peanut butter, peeled flavor peanut, peanut protein beverage and cold pressed peanut oil, were ob

关 键 词：花生脱衣 工艺参数 脱净率 破损率 响应面 

分 类 号：S682[农业科学—观赏园艺]