澳洲坚果酱的工艺优化及其品种间品质差异  

Optimization of Process and Quality Differences Among Varieties of Macadamia integrifolia Jam

作　　者：周葵[1,2] 张雅媛 黄会玲[1,2] 周主贵 ZHOU Kui;ZHANG Ya-yuan;HUANG Hui-ling;ZHOU Zhu-gui(Institute of Agro-products Processing Science and Technology,Guangxi Academy of Agricultural Sciences,Nanning 530007,China;Key Laboratory of Fruits and Vegetables Storage and Processing New Technology in Guangxi Province,Nanning 530007,China)

机构地区：[1]广西农业科学院农产品加工研究所,南宁530007 [2]广西果蔬贮藏与加工新技术重点实验室,南宁530007

出　　处：《中国调味品》2025年第4期119-124,共6页China Condiment

基　　金：广西农业科学院基本科研业务专项资助项目(桂农科2023YM108)。

摘　　要：为高值化利用碎澳洲坚果仁制备坚果酱,以烘烤温度、烘烤时间、研磨时间为考察因素,采用模糊数学感官评价法结合正交试验优化坚果酱的制备工艺,并比较8种不同品种原料的坚果酱在外观品质(色泽)、食用涂抹性品质(黏度)和食用营养品质(脂肪酸)上的差异。结果表明,澳洲坚果酱的最优工艺为烘烤温度130℃、烘烤时间24 min、研磨时间9.5 min,其模糊数学感官评分最高(85.41分)。澳洲坚果酱呈棕黄色,具有高黏度(1813~5753 mPa·s)、高油酸(56.566%~64.178%)、低动脉粥样硬化指数值(0.105~0.148),是一种适宜涂抹的可食化健康食品。8种坚果酱的色泽具有显著性差异(P<0.05),品种791坚果酱的脂肪酸组成更优,其单不饱和脂肪酸、多不饱和脂肪酸的相对含量均最高且动脉粥样硬化指数值最低,分别为84.626%、2.941%、0.105。该研究结果为澳洲坚果酱的制备和品种的选择提供了基础参考。To prepare nut jam using crushed Macadamia integrifolia for high-value utilization,with baking temperature,baking time and grinding time as the examining factors,fuzzy mathematics sensory scoring method combined with orthogonal test is used to optimize the preparation process of nut jam,and the differences in appearance quality(color),edible spreadability quality(viscosity)and edible nutritional quality(fatty acid)of nut jam made of eight different varieties of Macadamia integrifolia are compared.The results show that the optimal process of Macadamia integrifolia jam is baking temperature of 130℃,baking time of 24 min and grinding time of 9.5 min.At this time,the fuzzy mathematics sensory score is the highest(85.41 points).The Macadamia integrifolia jam is brownish yellow,with high viscosity(1813~5753 mPa·s),high oleic acid content(56.566%~64.178%)and low atherosclerosis index value(0.105~0.148),which is a edible healthy food suitable for spreading.There is significant difference in color of different varieties of Macadamia integrifolia jam(P<0.05).The fatty acid composition of 791 Macadamia integrifolia jam is better,with the highest relative content of monounsaturated fatty acid and polyunsaturated fatty acid and the lowest atherosclerosis index value,which are 84.626%,2.941%and 0.105 respectively.The research results have provided a basic reference for the preparation and variety selection of Macadamia integrifolia jam.

关 键 词：澳洲坚果 坚果酱 模糊数学感官评分 品种 脂肪酸 

分 类 号：TS255.43[轻工技术与工程—农产品加工及贮藏工程]