| 王蓓蓓, 刘配莲，董西余，陈文娜，潘亚萍.原料调质对小榨花生油风味及品质的影响[J].中国油脂,2025,50(8):.[WANG Beibei, LIU Peilian,DONG Xiyu, CHEN Wenna, PAN Yaping.Effects of raw material conditioning on flavor and quality of pressed flavor peanut oil[J].China Oils and Fats,2025,50(8):.] |
| 原料调质对小榨花生油风味及品质的影响 |
| Effects of raw material conditioning on flavor and quality of pressed flavor peanut oil |
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| DOI：10.19902/j.cnki.zgyz.1003-7969.240404 |
| 中文关键词: 花生油 调质 风味物质 酸值 色泽 |
| 英文关键词:peanut oil conditioning flavor compounds acid value color |
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| 中文摘要: |
| 为提升小榨花生油的风味品质，以进口苏丹花生仁为原料，分别采用直接炒籽、炒籽后蒸汽调质、炒籽前蒸汽调质、炒籽前润水调质4种方式对花生仁进行处理，压榨制备小榨花生油，考察了不同调质方式及润水调质后不同放置时间对花生油基本理化指标和风味的影响。结果表明：炒籽前后蒸汽调质所得花生油色泽较直接炒籽明显增加，其中红值（R）增加0.9~1.2，黄值（Y）增加10，而炒籽前润水调质所得花生油色泽明显降低，其中R降低1.4，Y降低10；炒籽前蒸汽调质所得花生油磷含量最低，为256.93 mg/kg；与直接炒籽相比，炒籽前后蒸汽调质及炒籽前润水调质均能提升花生油的风味，花生油风味物质总含量从高到低依次为炒籽前蒸汽调质（69.32 mg/kg）＞炒籽后蒸汽调质（68.25 mg/kg）＞炒籽前润水调质（64.13 mg/kg）＞直接炒籽（57.17 mg/kg）；在水添加量7%条件下，花生仁润水调质后放置2 d炒籽入榨，花生油基本理化指标及风味较好，酸值（KOH)为0.67 mg/g，色泽为R2.1、Y20，风味物质总含量达到57.78 mg/kg，与放置1 d后炒籽相比，其吡嗪类、酚类物质明显增加，呈现出较好的烤香味、坚果味和甜香味。综上，不同调质方式均能不同程度提升小榨花生油的风味。 |
| 英文摘要: |
| In order to improve the flavor quality of pressed flavor peanut oil, with imported Sudanese peanut kernels as raw material, the peanut kernels were treated by four methods (direct roasting, steam conditioning after roasting, steam conditioning before roasting, and water conditioning before roasting), and then the pressed flavor peanut oil was prepared. The effects of different conditioning methods and different time after water conditioning on the basic physicochemical indexes and flavor of peanut oil were investigated.The results showed that the color of peanut oil obtained by steam conditioning before and after roasting was significantly higher than that of direct roasting, and the red value(R) increased by 09-1.2 and the yellow value(Y) increased by 10, while the color of peanut oil obtained by water conditioning before roasting decreased significantly, with R decreased by 1.4 and Y decreased by 10. The peanut oil obtained by steam conditioning before roasting had the lowest phosphorus content, which was 256.93 mg/kg. Compared with direct roasting, the flavor of peanut oil could be enhanced by conditioning, and the total content of flavor compounds in peanut oil was in the order of steam conditioning before roasting (6932 mg/kg)> steam conditioning after roasting(68.25 mg/kg) > water conditioning before roasting(64.13 mg/kg)> direct roasting (57.17 mg/kg). Under the condition of 7% water dosage, the peanut oil was prepared when the peanut kernel was left for 2 d after water conditioning, and the basic physicochemical indexes and flavor of the peanut oil were better, with acid value of 0.67 mgKOH/g, color of R2.1 and Y20, and the total content of flavor compounds of 57.78 mg/kg. Compared with being left for 1 d, the pyrazines and phenolic compounds of the peanut oil increased significantly, and the peanut oil showed a good roasted aroma, nutty aroma and sweet aroma. In summary, different conditioning methods can enhance the flavor of pressed flavor peanut oil to varying degrees. |
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