半脱脂花生加工过程中品质特性变化规律的研究  

Change Rules of Quality Characteristics of Semi-defatted Peanuts During Processing

作　　者：陈奕颖 焦博[2] 胡晖[2] 伏威铭 李薇 任广跃[1] 王强[2] Chen Yiying;Jiao Bo;Hu Hui;Fu Weiming;Li Wei;Ren Guangyue;Wang Qiang(College of Food and Bioengineering,Henan University of Science and Technology,Luoyang 471000;Institute of Food Science and Technology,Chinese Academy of Agriculture Sciences,Key Laboratory of Agro-Products Processing,Ministry of Agriculture and Rural Affairs,Beijing 100193)

机构地区：[1]河南科技大学食品与生物工程学院,洛阳471000 [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综合性重点实验室,北京100193

出　　处：《中国粮油学报》2022年第10期238-245,共8页Journal of the Chinese Cereals and Oils Association

基　　金：国家自然科学基金(32172352);中国农业科学院农业科技创新工程(CAAS-ASTIP-2020-IFST)。

摘　　要：为探究半脱脂花生加工过程(脱脂、复形、干燥)中品质特性的变化,以不同处理过程的半脱脂花生为研究对象,通过考察花生水分含量、脂肪含量、蛋白含量、总糖含量、微观结构及T_(2)弛豫时间的变化,对样品的营养成分含量、干燥特性及水分迁移规律进行分析。研究结果表明:脱脂会导致花生的脂肪含量显著减少、蛋白和总糖含量显著增加(P<0.05),花生细胞内脂肪体减少、蛋白体聚集、孔洞增多。无论是对于脱脂还是未脱脂的花生,复形处理均会降低其总糖含量。复形后半脱脂花生的微波干燥过程分为升速阶段和降速阶段,干燥后的半脱脂花生自由水和结合水含量减少,总糖含量增加,胞内孔隙进一步增大、细胞壁破裂加剧、蛋白体聚集更紧密。In order to study the changes of quality characteristics of semi-defatted peanut during processing(defatting,reshaping and drying),semi-defatted peanuts produced by different manufacturing conditions were used to investigate the changes of moisture content,fat content,protein content,total sugar content,microstructure and T_(2) relaxation time,furthermore the nutrient content,drying characteristics and water migration law of samples were also analyzed.The results indicated that defatting could lead to a significant decrease in fat content,increase in protein and total sugar content(P<0.05).At the same time,the amount of fat bodies in peanut cells decreased,protein aggregate,and the number of pores increased significantly.For both defatted and un-defatted peanuts,the total sugar content was reduced by reshaping.The microwave drying process of semi-defatted peanut after reshaped was divided into two stages:the rising stage and the falling stage.The free water and bound water content of semi-defatted peanut decreased after drying,the total sugar content increased,the intracellular pores further increased,the cell wall rupture intensified,and the protein body aggregated more closely.

关 键 词：半脱脂花生 营养成分 激光共聚焦显微镜(CLSM) 干燥特性 水分迁移 

分 类 号：TS21[轻工技术与工程—粮食、油脂及植物蛋白工程]