不同储存条件下烤核桃的品质稳定性研究  

Study on the quality stability of roasted walnut under different storage conditions

作　　者：吉洋洋 何爱民 李娜 赵端阳 白瑞鹏 牟德华 JI Yangyang;HE Aimin;LI Na;ZHAO Duanyang;BAI Ruipeng;MOU Dehua(Hebei lvling hetian food co.LTD,Hebei Lincheng 054300 China;Hebei province(XingTai)walnut industry technology research institute,Hebei Lincheng 054300 China;Hebei walnut engineering technology research center,Hebei Lincheng 054300 China;College of bioscience and bioengineering,Hebei university of science and technology,Hebei Shijiazhuang 050000 China)

机构地区：[1]河北绿岭合田食品有限公司,河北临城054300 [2]河北省(邢台)核桃产业技术研究院,河北临城054300 [3]河北省核桃工程技术研究中心,河北临城054300 [4]河北科技大学生物科学与工程学院,河北石家庄050000

出　　处：《食品工程》2022年第3期66-68,77,共4页Food Engineering

基　　金：河北省科技计划项目(20567699H)。

摘　　要：针对烤核桃产品保质问题,探究其不同储存条件下,烤核桃的品质稳定性。以水分、光照、温度、氧气4个因素自变量,以烤核桃酸价和过氧化值为评价指标,研究烤核桃的油脂氧化规律。通过60℃烘箱加速氧化试验,确定了同等工艺条件的烤核桃产品,在绝氧和阻湿条件下,储存温度4℃时保质效果最好,时间可以保持12个月以上,常温储存保质期可以达到9个月以上,并确定了烘箱加速试验试验参数能有效体现烤核桃储存期间的品质变化,可用于预测坚果炒货类产品的货架期。Aiming at the quality of roasted walnut products,the quality stability of roasted walnut was explored under different storage conditions.The law of oil oxidation of roasted walnut was studied with water,light,temperature and oxygen as four independent variables,and the acid value and peroxide value of roasted walnut as evaluation indexes.Through 60℃oven accelerated oxidation test,determine the same process conditions of roast walnut products,under the condition of anaerobic and wet resistance,stored at 4℃temperature quality best,time could keep more than 12 months,room temperature storage date of minimum durability could reach more than nine months,and determine the oven accelerated test test parameter could effectively reflect the roast walnut quality change during storage,It can be used to predict the date of minimum durability of roasted nuts.

关 键 词：烤核桃 储存条件 酸价 过氧化值 保质期 

分 类 号：TS255.6[轻工技术与工程—农产品加工及贮藏工程]