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| Optimization of extraction process and quality of flavored peanut oil bodies |
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| DOI： |
| KeyWord:flavored peanut oil bodies response surface methodology yield quality |
| FundProject:河南省农业科学院科研发展专项资金（2020CX08, 2022YQ24）；河南省科技攻关计划项目（202102110287，192102110098） |
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| Abstract: |
| The peanuts were pretreated by infrared radiation, and then flavored peanut oil bodies were extracted by enzymolysis method. Based on single factor experiment, the extraction technology of flavored peanut oil bodies was optimized by response surface methodology, and the quality of flavored peanut oil bodies was analyzed. The results showed that the optimal extraction conditions of flavored peanut oil bodies were obtained as follows: liquid-solid ratio 6∶ 1, complex enzyme(ratio of cellulase to pectinase to xylanase 63∶ 24∶ 13) dosage 460 U/g, pH 5.5, enzymolysis time 110 min and enzymolysis temperature 51 ℃. Under the optimal conditions, the yield of flavored peanut oil bodies was 50.89%. The flavored peanut oil bodies extracted was semi-fluid emulsion, light yellow, with strong roasted peanut aroma. The average particle, content of essential amino acids and total amino acids of flavored peanut oil bodies were (3.49±0.61）μm, 5.39 mg/100 g and 13.50 mg/100 g,respectively. Also the flavored peanut oil bodies had good freeze-thaw stability |
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