不同品种花生加工花生酱的适宜性评价  

Suitability Evaluation of Different Peanut Varieties for Peanut Butter Processing

作　　者：金璐 张丽霞 孙强 张立涛 魏松丽 孙晓静 黄纪念 臧秀旺[3] JIN Lu;ZHANG Lixia;SUN Qiang;ZHANG Litao;WEI Songli;SUN Xiaojing;HUANG Jinian;ZANG Xiuwang(Research Center of Agricultural Products Processing,Henan Academy of Agriculture Sciences,Zhengzhou 450002,China;Puyang Xunda Cereals and Oil Co.,Ltd.,Puyang 457177,China;Industrial Crop Research Institute,Henan Academy of Agriculture Sciences,Zhengzhou 450002,China)

机构地区：[1]河南省农业科学院农副产品加工研究中心,河南郑州450002 [2]濮阳训达粮油股份有限公司,河南濮阳457177 [3]河南省农业科学院经济作物研究所,河南郑州450002

出　　处：《食品科技》2023年第12期187-196,共10页Food Science and Technology

基　　金：河南省中央引导地方科技发展资金项目(Z20221342003);河南省农科院“四优四化”科技支撑行动计划项目(20220201002);河南省农业科学院自主创新项目(2023ZC076);河南省农业科学院科技创新团队项目(2023TD23)。

摘　　要：以河南省主栽的7个品种花生制取花生酱,比较各花生酱样品间理化特性、感官品质及稳定性的差异,在相关性分析的基础上,采用主成分分析对其综合品质及加工适宜性进行评价。结果表明:豫花37花生酱在色泽、风味、滋味、组织状态和口感方面得分均较高,因而模糊数学感官评分最高(10.47分);且其离心析油率、沉降析油率和过氧化值最低,因而稳定性最佳。相关性分析表明,低脂肪、高蛋白、高糖含量的花生酱更香甜、黏稠、不易析油,感官评价得分更高、体系更稳定;高油酸品种制备的花生酱初始过氧化值更低,氧化稳定性更佳。对不同品种花生酱的品质指标进行综合评价,豫花37是最适宜制备花生酱的品种,其次为豫花9719和远杂9102。研究结果可为河南花生的推广应用及花生酱加工专用品种的选择提供理论参考。Peanut butter was prepared from seven peanut varieties commonly grown in Henan province.The differences of physical and chemical properties,sensory quality and stability among different peanut butter samples were compared.Correlation analysis and principal component analysis were conducted to evaluate the comprehensive quality and processing suitability.The results showed that peanut butter prepared by Yuhua 37 had higher scores on color,flavor,taste,tissue state and mouthfeel,resulting in the highest fuzzy mathematical sensory evaluation score(10.47).It also had the lowest peroxide value,centrifugal and sedimentation oil extraction rate,resulting in the best stability.Correlation analysis showed that peanut butter with lower fat,higher protein and sugar contents was sweeter,stickier and less prone to precipitate oil,resulting in a higher sensory evaluation scores and a more stable system.Peanut butter prepared from high oleic acid varieties had lower initial peroxide value and better oxidative stability compared with that of normal oleic acid varieties.A comprehensive evaluation on the quality indicators of peanut butter by different varieties showed that Yuhua 37 was the most suitable variety for making peanut butter,followed by Yuhua 9719 and Yuanza 9102.The results provided a reference for the promotion and application of peanuts in Henan and the selection of cultivars for peanut butter processing.

关 键 词：花生酱 花生品种 相关性分析 主成分分析 品质评价 加工适宜性 

分 类 号：TS229[轻工技术与工程—粮食、油脂及植物蛋白工程]