玫瑰和陈皮对烘炒花生仁货架期品质的影响  

Effect of Rose and Pericarpium Citri Reticulatae on Shelf-Life Quality of Roasted Peanut Kernels

作　　者：黄潇漪 贾利蓉[1] 孙玉鼎 曹月刚 冉旭[1] 邓莎 Huang Xiaoyi;Jia Lirong;Sun Yuding;Cao Yuegang;Ran Xu;Deng Sha(College of Light Industry Science and Engineering,Sichuan University,Chengdu 610065;Rushan Jin Guo Food Co.,Ltd.,Rushan 264500;Qingdao Research Institute,Sichuan University,Qingdao 266237)

机构地区：[1]四川大学轻工科学与工程学院,成都610065 [2]乳山市金果食品股份有限公司,乳山264500 [3]四川大学青岛研究院,青岛266237

出　　处：《中国粮油学报》2024年第7期19-26,共8页Journal of the Chinese Cereals and Oils Association

基　　金：四川大学青岛研究院“8122计划”项目(21GZ30201)。

摘　　要：为探究玫瑰和陈皮对烘炒花生仁货架期品质的影响,以添加玫瑰花、陈皮的烘炒花生仁为研究对象,以添加0.2 g/kg叔丁基对苯二酚(TBHQ)的花生仁、不额外添加的烘炒花生仁分别作为阳性和阴性对照,采用Schaal烘箱法对烘炒花生仁进行加速氧化,测定各组花生仁在烘箱储藏期间的酸价、过氧化值、丙二醛、色度、质构、水分含量、水分活度,并进行感官评价;采用风味值拟合一次函数,预测花生仁货架期。实验结果表明,与阴性对照组相比,添加植物组能较好地控制油脂水解、游离脂肪酸氧化程度,抑制氢过氧化合物和丙二醛值的上升,抑制花生L*值下降、a*值上升,丰富烘炒花生风味;与阳性对照组相比,添加植物组能较好地抑制丙二醛上升、维持花生色度。根据风味感官评分值拟合所得一次函数预测出货架期,陈皮组、玫瑰组、阳性对照组、阴性对照组的货架期分别为9.0、8.5、7.7、4.7个月。The study aimed to assess the impact of rose and pericarpium citri reticulatae on the quality of roasted peanut kernels.The experiment used roasted peanut kernels with added rose and pericarpium citri reticulatae as the research objects,while peanut kernels with added 0.2 g/kg of tert-butylhydroquinone(TBHQ)and those with no added substances served as the positive and negative control.The samples underwent accelerated oxidation using the Schaal oven method and were analyzed for various parameters during storage,including acidity,peroxide,malondialdehyde,chroma colorimetry,textural composition,moisture content,water activity,and flavor sensory indexes.What's more,the flavor values were used to fit a primary function to predict the shelf life of peanut kernels.The results indicated that the plant-added groups exhibited better control over oil hydrolysis and free fatty acid oxidation,inhibit the rise of hydroperoxides,malondialdehyde values,the decline of peanut L*value,the rise of a*value,as well as improved flavor of roasted peanuts.Additionally,these groups showed better inhibition of malondialdehyde rise and maintenance of peanut chromaticity compared to the positive control group.Shelf-life predictions based on flavor sensory score values revealed that the pericarpium citri reticulatae group,rose group,positive control group,and negative control group had shelf lives of 9.0,8.5,7.7,4.7 months,respectively.

关 键 词：烘炒花生仁 货架期 玫瑰花 陈皮 风味值 

分 类 号：TS205[轻工技术与工程—食品科学]