不同品种花生加工炒花生果的适宜性评价  

Evaluation on the Suitability of Peanut Varieties for Making Roasted Peanut

作　　者：金璐 张丽霞 孙强 张立涛 魏松丽 孙晓静 黄纪念 游静 JIN Lu;ZHANG Lixia;SUN Qiang;ZHANG Litao;WEI Songli;SUN Xiaojing;HUANG Jinlian;YOU Jing(Research Center of Agricultural Products Processing,Henan Academy of Agriculture Sciences,Zhengzhou 450002,China;Puyang Xunda Cereals and Oil Co.,Ltd.,Puyang 457177,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

出　　处：《食品科技》2024年第7期180-189,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6个品种花生制取炒花生果,比较各炒花生果样品间理化特性、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炒花生果在外观、色泽、滋味、口感方面得分均较高(“优”级),因而模糊数学感官评分最高(10.58分);高油酸品种炒花生果的过氧化值显著低于非高油酸品种且增速更缓慢,氧化稳定性更佳。相关性分析表明,总糖含量高的炒花生果滋味更香甜,感官评价得分更高。对不同品种炒花生果的品质指标进行综合评价,豫花37综合得分最高且远高于其他品种,是最适宜制备炒花生果的品种,其次依次为豫花65、远杂9102、豫花75、豫花9719和豫花22。研究结果可为河南花生的推广应用及炒花生果加工专用品种的选择提供理论参考。Roasted peanut was prepared from six peanut varieties commonly grown in Henan Province.The differences of physical and chemical properties,sensory quality and stability among different roasted peanut samples were compared.Correlation analysis and principal component analysis were conducted to evaluate the comprehensive quality and processing suitability.The results showed that roasted peanut prepared by Yuhua 37 had higher scores on apperance,colour,taste and mouthfeel,resulting in the highest fuzzy mathematical sensory evaluation score(10.58).The peroxide value of roasted peanut of high oleic acid varieties was significantly lower than that of non-high oleic acid varieties and the growth rate was slower,resulting in a better oxidative stability.Correlation analysis showed that roasted peanut with higher sugar contents had sweeter taste and higher sensory evaluation score.A comprehensive evaluation was conducted on the quality indicators of different varieties of roasted peanut.Yuhua 37had the highest comprehensive score,making it the most suitable variety for making roasted peanut.The following varieties were Yuhua 65,Yuanza 9102,Yuhua 75,Yuhua 9719 and Yuhua 22.The results provided a reference for the promotion and application of peanuts in Henan and the selection of cultivars for roasted peanut processing.

关 键 词：炒花生果 花生品种 主成分分析 品质评价 加工适宜性 

分 类 号：TS255.6[轻工技术与工程—农产品加工及贮藏工程]