不同花生品种烤仁加工特性分析  

Processing Characteristics of Roasted Kernel of Different Peanut Varieties

作　　者：赵健鑫 殷祥贞 姜骁 陈娜[2] 赵旭红 王明清[2] 宋虎成 钟文[4] 梁成伟 迟晓元[2] ZHAO Jian-xin;YIN Xiang-zhen;JIANG Xiao;CHEN Na;ZHAO Xu-hong;WANG Ming-qing;SONG Hu-cheng;ZHONG Wen;LIANG Cheng-wei;CHI Xiao-yuan(College of Marine Science and Biological Engineering,Qingdao University of Science and Technology,Qingdao 266042,China;Shandong Peanut Research Institute,Qingdao 266100,China;COFCO Shancui Peanut Products(Weihai)Co.,Ltd,Weihai 264400,China;Shandong Provincial Seed Management Station,Jinan 276301,China)

机构地区：[1]青岛科技大学海洋科学与生物工程学院,山东青岛266042 [2]山东省花生研究所,山东青岛266100 [3]中粮山萃花生制品(威海)有限公司,山东威海264400 [4]山东省种子管理总站,山东济南276301

出　　处：《花生学报》2024年第2期91-97,共7页Journal of Peanut Science

基　　金：新疆维吾尔自治区重大科技专项(2022A02008-3);泰山学者工程资助;财政部和农业农村部:国家现代农业产业技术体系(CARS-13);山东省自然科学基金(ZR2021QC172,ZR2023QC146);山东省重点研发计划(农业良种工程)(2022LZGC007);山东省重点研发计划(乡村振兴科技创新提振行动计划)(2022TZXD0031);山东省农业科学院农业科技创新工程(CXGC2023F20);山东省农业科学院齐鲁农科英才工程(创新类)。

摘　　要：为培育筛选适合烤制加工的花生品种,以传统出口型大花生品种花育22号为对照,以3个高油酸品种花育9111、花育917和花育910为供试品种,研究4个品种在烘烤加工后其感官品质、理化特性、风味物质、氧化稳定性等方面的差异。结果表明,烘烤后花育910色泽较浅;花育9111甜度更优,总体喜欢度好于花育22号。3个高油酸花生烤仁的硬脂酸、油酸、花生酸、花生烯酸的含量极显著高于花育22号,棕榈酸、亚油酸、山嵛酸、二十四烷酸的含量极显著低于花育22号。TPA分析表明,4个品种烤仁的硬度、酥脆性、咀嚼性相当。花育9111、花育917、花育910烤仁货架期预测分别是花育22号的1.50、1.94、1.59倍。采用TOPSIS方法对4个品种烤仁加工品质进行综合排名,发现花育917>花育910>花育9111>花育22号。本研究表明高油酸花生可替代传统大花生用于烤花生生产,对花生的生产和加工具有重要的参考价值。In order to breed peanut varieties suitable for roasting,the traditional export Virginias type Huayu22 was taken as control,three high-oleic peanuts,Huayu9111,Huayu917 and Huayu910,were used as test varieties.The differences of four varieties in terms of sensory quality,physicochemical properties,volatile flavor components and oxidation stability after roasting were explored,and the results showed that the color of Huayu910 was slightly lighter,and the sweetness and overall preference of Huayu9111 were better than those of Huayu22.The contents of stearic acid,oleic acid,arachic acid,arachidonic acid in roasted kernels of the three high oleic peanut varieties were all significantly higher than those of Huayu22,and the contents of palmitic acid,linoleic acid,docosanoic acid,tetracosanoic acid were all significantly lower than those of Huayu22.TPA analysis indicated there were no significant difference of four varieties in terms of hardness,fracture ability and chewiness.The predicted shelf life of roasted peanut kernels of Huayu9111,Huayu917 and Huayu910 were 1.50,1.94,1.59 times as that of Huayu22,respectively.The TOPSIS analysis indicated that the overall ranking results were Huayu917>Huayu910>Huayu910>Huayu22 in case of processing quality.This study indicated that high-oleic peanuts could take the place of normal-oleic Virginias for roasted peanut processing.This will provide a theoretical basis for the production and processing of peanuts.

关 键 词：加工特性 感官评价 风味物质 氧化稳定性 

分 类 号：S565.2[农业科学—作物学] TS255.6[轻工技术与工程—农产品加工及贮藏工程]