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| 花生炒籽工艺条件与小榨花生油风味品质的相关性研究 |
| Correlation between roasting processing conditions of peanut and flavor quality of pressed flavor peanut oil |
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| DOI： |
| 中文关键词: 花生油 风味类型 PCA 风味物质 |
| 英文关键词:peanut oil flavor type PCA flavor substance |
| 基金项目: |
| Author Name | Affiliation | | LIU Peilian1, DONG Xiyu1,TONG Xin2, ZHANG Gang1, KOU Xiangbo1, ZHANG Chunhua3, YU Miao3, PAN Yaping1 | 1.COFCO Oil and Grains Industry (Feixian) Co. , Ltd. , Linyi 273400, Shandong, China
2.COFCO Oils and Fats Holding Co. , Ltd. , Beijing 102200, China
3.COFCO Nutrition
and Health Research Institute Co. , Ltd. , Beijing 102200, China |
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| 中文摘要: |
| 为制备风味品质较优的小榨花生油，在不同炒籽条件下处理花生仁，压榨制备小榨花生油。对小榨花生油进行感官评价，基于主成分分析（PCA）分析炒籽条件与小榨花生油风味类型的相关性，并对小榨花生油风味物质含量进行了测定。结果表明：炒籽温度低于160 ℃时小榨花生油呈生香味、甜香味，风味弱，在炒籽温度160~165 ℃时呈甜香味、熟坚果味，在炒籽温度170 ℃时开始表现出煳味，并且随着炒籽温度的升高煳味增大；当入炒水分由4.09%升高到7.12%时，小榨花生油的风味类型没有明显改变，风味强度略有增加；在炒籽温度145~160 ℃条件下，醛类和吡嗪类化合物为主要呈味物质，在炒籽温度165 ℃以上时，吡嗪类化合物是最主要的呈味物质，并且随着炒籽温度的升高，吡嗪类化合物占比呈现逐渐增加趋势，醛类化合物占比呈现逐渐降低趋势；在入炒水分4.09%和7.12%、炒籽温度145～175 ℃条件下，风味物质总量分别为15.7~43.2 mg/kg和115~39.8 mg/kg。综上，选择165 ℃的炒籽温度，可得到具有较好风味品质的小榨花生油。 |
| 英文摘要: |
| In order to prepare pressed flavor peanut oil with better flavor quality, peanut kernels were processed under different roasting conditions, and pressed flavor peanut oil was prepared by pressing. The sensory index of pressed flavor peanut oil was evaluated, and the correlation between the roasting conditions and the flavor types of pressed flavor peanut oil was analyzed based on the principal component analysis(PCA). The flavor substance content of pressed flavor peanut oil was determined. The results showed that when the roasting temperature was lower than 160 ℃, the pressed flavor peanut oil presented raw flavor and sweet flavor, and the flavor was weak. When the roasting temperature was 160-165 ℃, it presented sweet flavor and fried nut flavor. When the roasting temperature was 170 ℃, it began to show paste flavor which increased with the increase of roasting temperature. When the roasting water content increased from 4.09% to 7.12%, the flavor type of pressed flavor peanut oil did not change significantly, and the flavor intensity slightly increased. Under the condition of roasting temperature of 145-160 ℃, aldehydes and pyrazines were the main flavoring substances. When the roasting temperature was above 165 ℃, pyrazines were the most important flavoring substances. With the increase of roasting temperature, pyrazines content gradually increased, while aldehydes content gradually decreased. Under the conditions of roasting water content 4.09% and 7.12%, and roasting temperature from 145 ℃ to 175 ℃, the total amounts of flavor substances were 15.7-43.2 mg/kg and 11.5-39.8 mg/kg respectively. In conclusion, pressed flavor peanut oil with good flavor quality can be obtained by selecting the appropriate roasting temperature of 165 ℃. |
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