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中国精品科技期刊2020
黄潇漪,贾利蓉,孙玉鼎,等. 天然香辛料对烘炒花生仁货架期品质的影响[J]. 食品工业科技,2024,45(12):277−285. doi: 10.13386/j.issn1002-0306.2023070215.
引用本文: 黄潇漪,贾利蓉,孙玉鼎,等. 天然香辛料对烘炒花生仁货架期品质的影响[J]. 食品工业科技,2024,45(12):277−285. doi: 10.13386/j.issn1002-0306.2023070215.
HUANG Xiaoyi, JIA Lirong, SUN Yuding, et al. Effects of Natural Spices on Shelf Life Quality of Roasted Peanut Kernels[J]. Science and Technology of Food Industry, 2024, 45(12): 277−285. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2023070215.
Citation: HUANG Xiaoyi, JIA Lirong, SUN Yuding, et al. Effects of Natural Spices on Shelf Life Quality of Roasted Peanut Kernels[J]. Science and Technology of Food Industry, 2024, 45(12): 277−285. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2023070215.

天然香辛料对烘炒花生仁货架期品质的影响

Effects of Natural Spices on Shelf Life Quality of Roasted Peanut Kernels

  • 摘要: 为探究天然香辛料对烘炒花生仁货架期品质的影响,以姜黄、茴香、花椒水提物浸泡处理的花生仁为研究对象,采用Schaal烘箱法对花生仁进行加速氧化,分析花生仁在烘箱贮藏期间的酸价、过氧化值、丙二醛、色度色差、质构、水分含量、水分活度及风味感官,结合动力学和Arrhenius 方程,建立20~63 ℃贮藏温度下烘炒花生货架期预测模型,并对其进行验证和应用。结果表明,与空白组相比,姜黄、茴香、花椒水提物处理组可有效抑制油脂水解与脂肪酸氧化;抑制过氧化值与丙二醛的上升;更好维持花生色度与质构品质;提高烘炒花生的风味评分。香辛料组的水分含量和空白组无显著性差异;水分活度均小于0.60,黄曲霉难以生长。所得的货架期模型相对误差不大于8.93%,可快速预测20~63 ℃贮藏温度下烘炒花生货架期。当贮藏温度为25 ℃时,姜黄味的货架期为170.6 d;茴香味的货架期为150.5 d;花椒味的货架期为169.4 d;空白组的货架期为97.7 d。因此,加入姜黄、茴香、花椒能更好地保持烘炒花生品质及延长货架期。

     

    Abstract: To investigate the effect of natural spices on the shelf life quality of roasted peanut kernels, peanut kernels treated with aqueous extracts of turmeric, fennel, and peppercorns were subjected to accelerated oxidation using the Schaal oven method and were analyzed for acidity, peroxide, malondialdehyde, chroma colourimetry, textural composition, moisture content, water activity, and flavour sensory indexes during the period of storage in the oven, combined with the kinetics and the Arrhenius equation, the shelf life prediction model was completed at 20~63 ℃, validated and applied. The results showed that compared with the control group, the turmeric, fennel and peppercorn aqueous extract treatment groups could effectively inhibit the hydrolysis of oil and fatty acid oxidation, inhibit the increase of peroxide value and malondialdehyde, maintain the chromaticity and texture of peanuts better, and improve the flavour score of roasted peanuts. There was no significant difference between the moisture content of the spices groups and the control group. The water activity was less than 0.60, Aspergillus flavus struggled to thrive. The relative error of the resulting shelf life model was not more than 8.93%, which was used to quickly predict the shelf life of roasted peanuts stored at 20~63 ℃. When the storage temperature was 25 ℃, the shelf life was 170.6 days for turmeric-flavored peanuts, 150.5 days for fennel-flavored peanuts, 169.4 days for pepper-flavored peanuts, and 97.7 days for the control group. Therefore, adding turmeric, fennel and pepper can maintain the quality of the roasted peanuts and prolong their shelf life.

     

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