摘要
花生是重要的农产品资源,烘烤是其主要加工方式之一。基于时间多尺度结构理论探究高温烘烤过程中花生籽仁表观颜色、微观结构等的变化,对深入了解其加工过程,指导实际生产具有重要意义。通过高清相机、电子眼、扫描电子显微镜(SEM)、激光共聚焦显微镜(CLSM)、质构仪、快速水分测定仪等探究烘烤过程样品表观状态、微观结构、质构特性和工程特性等的变化,探明烘烤过程花生籽仁的品质变化规律。结果表明:烘烤过程花生表观颜色主要表现为明亮度、红色和黄色的变化,逐渐生成棕褐色物质,二项式拟合曲线能准确预测160℃烘烤过程颜色变化规律,L^(*)值和△E的拟合结果R2分别大于0.94和0.93。高温导致细胞表面破裂,细胞内容物析出,细胞内脂滴随着烘烤时间的增加,首先发生随机聚集,经碰撞融合,由小脂滴逐步形成大的脂滴,存在向细胞膜靠近趋势。烘烤虽使花生的三维尺寸变化不显著,但显著降低其质量(降低最大为5.48 g/100 g)和密度(下降最大为17.51%)。花生籽仁的硬度、脆度、胶着性和咀嚼性较对照组呈现下降的趋势,烘烤时间越长,其数值下降越大。相关性分析、层次聚类分析进一步分析了指标间的内在联系,揭示烘烤过程的潜在变化规律。本文为明晰花生烘烤过程中品质的精准调控提供理论依据。
Peanut(Arachis hypogaea L.)is an essential agricultural resource,and roasting is one of its main processing methods.Based on the temporal multi-scale structural theory,it is of great significance to investigate the changes in the phenological color and microstructure of peanut kernels during 160℃roasting to understand the processing process and to guide the actual production.High-definition camera,e-eye,scanning electron microscope(SEM),confocal laser spectrometer(CLSM),texture analyzer,rapid moisture detector,etc.were utilized to investigate the changes of the apparent status of the products,microstructure,texture characteristics and engineering properties during the roasting process,and to explore the changing law pattern of the quality of peanut kernels during roasting.The results showed that:The peanut apparent color changes mainly manifested in the changes of brightness,red and yellow color,and gradually generate tan material,which was in line with the quadratic fitting equation for accurately predicting the color during the 160℃roasting process,with R2 values for L^(*)andΔE exceeding 0.94 and 0.93,respectively.The high temperature led to the rupture of the cell surface and the precipitation of the cell contents,and the intracellular lipid droplets increased with the roasting time.Random aggregation occurred first,and after collision and fusion,large lipid droplets were gradually formed from small lipid droplets,with the same tendency to approach the cell membrane.Roasting did not significantly change the three-dimensional size of peanuts,but significantly reduced their weight(reduction up to 5.48 g/100 g)and density(with a maximum decline of 17.51%).The hardness,fracturability,gumminess and chewiness of peanut seed kernels showed a decreasing trend compared with the control group,and the longer the roasting time,the greater the decrease in their values.Correlation analysis and hierarchical cluster analysis further analyzed the intrinsic connection between the indices,revealing the potential changing pattern of the roasting process.This paper provided data support and theoretical basis for further clarifying the precise regulation of quality function in peanut roasting process.
作者
向飞
肖天龙
郑一晨
马晓杰
丁彩霞
徐学兵
胡晖
石爱民
王强
XIANG Fei;XIAO Tianlong;ZHENG Yichen;MA Xiaojie;DING Caixia;XU Xuebing;HU Hui;SHI Aimin;WANG Qiang(Institute of Food Science and Technology,Chinese Academy of Agricultural Sciences/Comprehensive Utilization Laboratory of Cereal and Oil Processing,Ministry of Agriculture and Rural Affairs,Beijing 100193;Wilmar(Shanghai)Biotechnology Research&Development Center Co.,Ltd.,Shanghai 200137;Institute of Western Agriculture,Chinese Academy of Agricultural Sciences,Changji 831100,Xinjiang;School of Light Industry Food,Zhongkai College of Agriculture Engineering,Guangzhou 510225)
出处
《中国食品学报》
北大核心
2025年第11期13-27,共15页
Journal of Chinese Institute of Food Science and Technology
基金
山东省重点研发计划项目(2023TZXD074)
国家重点研发计划项目(2021YFD2100400)
泰山产业领军人才工程专项(tscx202306075)
新疆油料产业技术体系(XJARS-05)。
关键词
花生
烘烤过程
微观结构
表观状态
工程特性
peanut
roasting process
microstructure
phenological status
engineering properties
