咸干花生微波焙烤工艺研究与品质评价
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摘要
咸干花生是一种重要的花生休闲食品,生产中存在加工工艺落后、生产周期长、风味和营养破坏程度大、能耗高等问题。针对上述问题,本论文采用隧道式微波炉进行脱水干燥,代替传统的烘焙方式,并对工艺进行优化,使生产周期显著缩短,能耗明显降低。为评价微波干燥脱水对咸干花生产品品质的影响,比较研究了3种不同原料、不同干燥工艺条件下产品的风味、理化指标、安全指标。同时,重点研究了微波产品在贮藏过程中风味和品质的变化规律,以指导咸干花生的生产和消费。
主要研究结果如下：
1.研究优化得到花生挥发性风味物质的固相微萃取条件：萃取温度80℃,萃取时间40min,解析时间5min,色谱柱类型HP-5MS。采用气质联用选择离子扫描模式,建立了花生中挥发性成分的定性定量方法。绘制了花生焙烤食品中7种重要风味物质的标准曲线,相关系数均在0.99以上,标准物质回收率在85%～101%之间,相对标准偏差小于6.9%,检出限为0.63～14.3μg/kg。此方法精密度高,准确可靠。
2.在实验室小试条件下研究了大白沙、鲁花、四粒红三种具有代表性的原料在不同微波功率和载物量条件下的失水特性,通过响应面分析法优化得到小试工艺条件并建立回归模型,在此基础上利用隧道式微波炉进行扩大生产,优化得到咸干花生的中试生产条件：四粒红：200g、4800W、6min20s;大白沙：200g、4800W、7min50s;鲁花：200g、4800W、5min,均为连续进样。
3.分析了花生原料和焙烤后产品的挥发性风味成分,鉴定出微波焙烤花生中的29种挥发性成分,其中杂环类化合物9种,醛类化合物7种,醇类化合物3种,烯类化合物3种,酚类化合物2种,酯类化合物3种以及其他2种化合物。对7种典型的重要风味物质进行定量分析发现大白沙、鲁花、四粒红中总含量分别为4.35mg/kg、2.16mg/kg、1.76mg/kg,且大白沙中的不良风味物质苯乙醛含量最低,为0.36mg/kg。
4.比较研究了不同干燥方式(微波,烘箱)对咸干花生产品风味的影响,结果表明,采用微波加热方式生产的产品不仅理化品质优于烘箱烤制产品,且挥发性成分含量更高,风味更浓郁；通过比较不同风味花生产品的挥发性成分,发现奶油味花生特殊风味成分更多,香味更浓郁。
5.研究了咸干花生中试产品在贮藏过程中的品质变化,发现大约27周之后花生中油脂出现快速氧化,7种典型挥发性风味物质含量明显降低,感官评价结果表明此时产品甜味和烤花生味变淡,苦味和纸板味加重。三种花生在贮藏过程中理化指标、风味成分和感官评定表现出相同的变化规律,但变化程度有所差异,大白沙品质优于论文研究中的另两个品种。
6.采用典型相关分析方法,建立了长时间贮藏过程中风味成分与油脂氧化、感官评价之间的变化关系,两组变量之间呈极显著的相关关系。通过深入研究贮藏中的变化以及这些变化关系,为推荐最佳食用时间提供了一定的依据。
At present, Salty peanut is an important peanut snack food. There are some problems exsisted in salty peanut foods,such as backward processing,long production cycle,great flavor and nutrional damage, high energy consumption and so on.In order to improve the core process-dehyration,we try to use the tunnel microwave technology instead of traditonal baking methods,the production cycle was shorten and energy consumption was lower siginificantly, also evaluate quality and flavoring of microwave salty peanuts, research the variety of flavor compounds and quality in the long storage periods.
The main conclusions were obtained as follows:
1. A detection method-headspace solid-phase microextraction gas chromatography-mass spectrometry (HS-SPME-GC/MS) was build to analysis microwave roasted-peanuts volatile compounds. The best extraction conditions was as follows:extraction temperature is 80℃,extraction time is forty minites,resolution time is five minites and the best chromatographic column is HP-5MS. The main volatile flavoring compounds were identified and quantified by GC—MS under selective ion monitoring mode, linear calibration curves were obtained with correlation coefficients of more than 0.99,The average recoveries is 85%-101%,relative average deviation was below 6.9%,The detection limits were in the range of 0.63-14.3μg/kg.
2. The dehydrating characteristics of three kinds of peanuts were studied including different microwave power and sample load, using microwave drying technology instead of traditional bakes. According to the Box-Benhnken center-united experimental design principles, miacrowave process conditions were optimized.We expand the production using tunnel microwave oven based on the paramenters,the best condition was as follows:Silihong:200g,4800W,6min20s:Dabaisha:200g,4800W,7min50s;Luhua:200g, 4800W,5min,continuously.
3. The components of three tunnel-microwave roasted peanuts were analyzed using above established methods. The results indicated that there are totally 29 components, including 9 heterocyclics,7 aldehyde,3 alcohol,3 ene,2 phenol and 3 ester. Comparing the difference of three varieties of roasted-peanuts by quantitative detection of six above volatile compounds, The total contents of is 4.35mg/kg,2.16mg/kg amdl.76mg/kg The Da baisha microwave roasted-peanuts was the best choice for the roasted peanuts by tunnel-microwave drying technology because it has the highest content of flavoring compounds and lowest content of phenylaldehyde (0.36mg/kg)
4. By comparing the flavoring influence of different drying methods (microwave and baking oven),it showed that the peanuts using the miavrowave have the better quality and flavoring than that using baking oven.At the same time, comparing flavor components of peanuts products of different flavor,the results showed that cream peanuts have more charcateristical flavor compounds and stronger flavor than the orther typies.
5. Researching the quality variety of microwave pilot products in the long storage,peanuts appeare rapid oxidationa after 27weeks,all the valatile flavor compounds arise to fading at the same time, stweet and roasted peanutty fade,while bitty and cardboardy increse.The three kinds of peanuts appear the same vairty regluar including the physical and chemical indicators, flavor compounds and sensory evaluatiom. But the rate of variety were different.Dabaisha peanuts have the lower oxidation rate and better quality than other two typies.
6. Research on microwave roasted-peanuts in relationship of lipid oxidation, flavor compounds and sensory evaluation using the canonical correlation analysis. The two variable groups have the significant relationship.By studying the variety relationship of quality futher,we can give a guide to the best edible time.
主要研究结果如下：
1.研究优化得到花生挥发性风味物质的固相微萃取条件：萃取温度80℃,萃取时间40min,解析时间5min,色谱柱类型HP-5MS。采用气质联用选择离子扫描模式,建立了花生中挥发性成分的定性定量方法。绘制了花生焙烤食品中7种重要风味物质的标准曲线,相关系数均在0.99以上,标准物质回收率在85%～101%之间,相对标准偏差小于6.9%,检出限为0.63～14.3μg/kg。此方法精密度高,准确可靠。
2.在实验室小试条件下研究了大白沙、鲁花、四粒红三种具有代表性的原料在不同微波功率和载物量条件下的失水特性,通过响应面分析法优化得到小试工艺条件并建立回归模型,在此基础上利用隧道式微波炉进行扩大生产,优化得到咸干花生的中试生产条件：四粒红：200g、4800W、6min20s;大白沙：200g、4800W、7min50s;鲁花：200g、4800W、5min,均为连续进样。
3.分析了花生原料和焙烤后产品的挥发性风味成分,鉴定出微波焙烤花生中的29种挥发性成分,其中杂环类化合物9种,醛类化合物7种,醇类化合物3种,烯类化合物3种,酚类化合物2种,酯类化合物3种以及其他2种化合物。对7种典型的重要风味物质进行定量分析发现大白沙、鲁花、四粒红中总含量分别为4.35mg/kg、2.16mg/kg、1.76mg/kg,且大白沙中的不良风味物质苯乙醛含量最低,为0.36mg/kg。
4.比较研究了不同干燥方式(微波,烘箱)对咸干花生产品风味的影响,结果表明,采用微波加热方式生产的产品不仅理化品质优于烘箱烤制产品,且挥发性成分含量更高,风味更浓郁；通过比较不同风味花生产品的挥发性成分,发现奶油味花生特殊风味成分更多,香味更浓郁。
5.研究了咸干花生中试产品在贮藏过程中的品质变化,发现大约27周之后花生中油脂出现快速氧化,7种典型挥发性风味物质含量明显降低,感官评价结果表明此时产品甜味和烤花生味变淡,苦味和纸板味加重。三种花生在贮藏过程中理化指标、风味成分和感官评定表现出相同的变化规律,但变化程度有所差异,大白沙品质优于论文研究中的另两个品种。
6.采用典型相关分析方法,建立了长时间贮藏过程中风味成分与油脂氧化、感官评价之间的变化关系,两组变量之间呈极显著的相关关系。通过深入研究贮藏中的变化以及这些变化关系,为推荐最佳食用时间提供了一定的依据。
At present, Salty peanut is an important peanut snack food. There are some problems exsisted in salty peanut foods,such as backward processing,long production cycle,great flavor and nutrional damage, high energy consumption and so on.In order to improve the core process-dehyration,we try to use the tunnel microwave technology instead of traditonal baking methods,the production cycle was shorten and energy consumption was lower siginificantly, also evaluate quality and flavoring of microwave salty peanuts, research the variety of flavor compounds and quality in the long storage periods.
The main conclusions were obtained as follows:
1. A detection method-headspace solid-phase microextraction gas chromatography-mass spectrometry (HS-SPME-GC/MS) was build to analysis microwave roasted-peanuts volatile compounds. The best extraction conditions was as follows:extraction temperature is 80℃,extraction time is forty minites,resolution time is five minites and the best chromatographic column is HP-5MS. The main volatile flavoring compounds were identified and quantified by GC—MS under selective ion monitoring mode, linear calibration curves were obtained with correlation coefficients of more than 0.99,The average recoveries is 85%-101%,relative average deviation was below 6.9%,The detection limits were in the range of 0.63-14.3μg/kg.
2. The dehydrating characteristics of three kinds of peanuts were studied including different microwave power and sample load, using microwave drying technology instead of traditional bakes. According to the Box-Benhnken center-united experimental design principles, miacrowave process conditions were optimized.We expand the production using tunnel microwave oven based on the paramenters,the best condition was as follows:Silihong:200g,4800W,6min20s:Dabaisha:200g,4800W,7min50s;Luhua:200g, 4800W,5min,continuously.
3. The components of three tunnel-microwave roasted peanuts were analyzed using above established methods. The results indicated that there are totally 29 components, including 9 heterocyclics,7 aldehyde,3 alcohol,3 ene,2 phenol and 3 ester. Comparing the difference of three varieties of roasted-peanuts by quantitative detection of six above volatile compounds, The total contents of is 4.35mg/kg,2.16mg/kg amdl.76mg/kg The Da baisha microwave roasted-peanuts was the best choice for the roasted peanuts by tunnel-microwave drying technology because it has the highest content of flavoring compounds and lowest content of phenylaldehyde (0.36mg/kg)
4. By comparing the flavoring influence of different drying methods (microwave and baking oven),it showed that the peanuts using the miavrowave have the better quality and flavoring than that using baking oven.At the same time, comparing flavor components of peanuts products of different flavor,the results showed that cream peanuts have more charcateristical flavor compounds and stronger flavor than the orther typies.
5. Researching the quality variety of microwave pilot products in the long storage,peanuts appeare rapid oxidationa after 27weeks,all the valatile flavor compounds arise to fading at the same time, stweet and roasted peanutty fade,while bitty and cardboardy increse.The three kinds of peanuts appear the same vairty regluar including the physical and chemical indicators, flavor compounds and sensory evaluatiom. But the rate of variety were different.Dabaisha peanuts have the lower oxidation rate and better quality than other two typies.
6. Research on microwave roasted-peanuts in relationship of lipid oxidation, flavor compounds and sensory evaluation using the canonical correlation analysis. The two variable groups have the significant relationship.By studying the variety relationship of quality futher,we can give a guide to the best edible time.
引文
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