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| Effect of microwave frying seeds on the quality and flavor of peanut oil |
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| DOI： |
| KeyWord:peanut oil microwave frying seeds flavor substance quality |
| FundProject: |
| Author Name | Affiliation | | WANG Zhaohui1, SUN Chengguo1, LIU Peilian2, DONG Xiyu2, SONG Yuyi2,
KOU Xiangbo2, CHEN Tiezhu1, SHANG Gang1, PAN Yaping2 | 1.COFCO Oil R&D Center,Beijing 102200, China
2.COFCO Oil and Grains
Industry (Feixian) Co. , Ltd. , Linyi 273400, Shandong, China |
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| Abstract: |
| In order to promote the application of microwave technology in the production of peanut oil, the differences in color, acid value, flavor substance content, VE content, and sensory evaluation of oil obtained from peanut respectively fried by microwave frying method, electromagnetic frying method, and gas frying method were compared,and the effects of the materials conveying frequency of microwave on the color, acid value and flavor substances composition of peanut oil were investigated.The results showed that the acid value and flavor substance content of oil obtained from microwave fried peanut were significantly higher than those from gas fried peanut and electromagnetic fried peanut, the color was deeper, the VE content was the highest (430.87 mg/kg), and consumers liked it the most. With the decrease of materials conveying frequency of microwave, the color of peanut oil gradually became darker, the acid value slightly increased, and the kind and content of flavor substances gradually increased, in which pyrazines accounted for the highest proportion (39.54%-46.55%). Microwave, as an efficient, fast and green new aroma production technology, has obvious advantages and good application prospects in the processing of fragrant peanut oil. |
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