摘要
本研究以高油酸花生品种花育668和普通油酸花生品种白沙171、花育23号为原料,对其制作的蒜香花生进行了感官品质评价。结果表明,花育668蒜香花生蒜香味评分极显著高于白沙171蒜香花生(P<0.01),与花育23号蒜香花生差异不显著(P>0.05);其他指标与花育23号蒜香花生和白沙171蒜香花生差异不显著(P>0.05)。细腻度、异味、脆度、形态、苦味5项指标是影响蒜香花生总体喜欢度的主要因素。
In this study, the high oleic acid peanut variety Huayu 668 and common oleic acid peanut varieties Baisha171 and Huayu 23 were used as raw materials, and the sensory quality of garlic peanuts produced by them were evaluated.The results showed that the garlic flavor score of Huayu 668 garlic peanut was significantly higher than that of Baisha 171garlic peanut(P<0.01), and there was no significant difference between Huayu 23 garlic peanut and Huayu 668 garlic peanut(P>0.05). Other indexes of Huayu 668 garlic peanut were not significantly different from those of Huayu 23 garlic peanut and Baisha 171 garlic peanut(P>0.05). The five indexes of delicacy, odor, crispness, shape and bitterness were the main factors affecting the overall preference of garlic peanuts.
作者
高薇薇
韩宏伟
王志伟
王秀贞
杨珍
杜龙
李嘉凯
王传堂
GAO Weiwei;HAN Hongwei;WANG Zhiwei;WANG Xiuzhen;YANG Zhen;DU Long;LI Jiakai;WANG Chuantang(Shandong Peanut Research Institute,Qingdao Shandong 266100;College of Agriculture,Jilin Agricultural University,Changchun Jilin 130118;College of Agriculture,Shenyang Agricultural University,Shenyang Liaoning 110866)
出处
《现代农业科技》
2023年第1期170-172,共3页
Modern Agricultural Science and Technology
基金
山东省泰山产业领军人才工程项目(LJNY201808)
国家花生产业技术体系项目(CARS-13)
烟台市科技计划项目(2018ZDCX,2020XCZX046)
山东省农业科学院农业科技创新工程项目(CXG C2021A46,CXGC2022A03)
广东省重点领域研发计划项目(2020B020219003)。
关键词
高油酸花生品种
普通油酸花生品种
蒜香花生
感官品质评价
high oleic acid peanut variety
common oleic acid peanut variety
garlic peanut
sensory quality evaluation
