花生品种对花生酱风味及综合品质的影响

本实验选取7个不同品种的花生制取花生酱,对花生酱中挥发性风味成分的种类和含量进行检测,并结合感官评价、粒径、流变学特性、质构、色度等指标,对比分析花生品种对花生酱风味及综合品质的影响.结果表明,不同品种花生所制取花生酱中挥发性成分的种类和含量有较大差异,7种花生酱中杂环类物质总含量为1.318～9.537?mg/kg,...     

Sensory, Physical, and Microbiological Properties of Liquid Whitener from Peanuts

Liquid whitener was prepared using peanut extract, cottonseed oil, and water. Quadratic canonical polynomials predicted the response of the sensory variables peanutty, milky, oily flavor, astringent, and surface layer thickness to the component proportions. Reduced cubic canonical polynomials were necessary to predict responses of the sensory variables color lightness, roasted nutty, oily suspension; and the variables viscosity and stability in coffee to the component proportions. Increasing or decreasing extract from 50% of the blend decreased whitening capacity. Increasing extract increased peanutty and roasted nutty ratings. Increasing oil increased ratings for oily flavor and surface layer thickness but decreased astringent ratings and stability of whiteners in coffee. Storage of the whitener at 5° was necessary to prevent mi-crobial spoilage.     

咸酥花生直接烘烤与间接循环烘烤性能的研究

咸酥花生是我国的地方特色食品,常年加工量2.8万t,产值达2亿多元。长期以来,加工工艺均是传统的直接烘烤,存在着加工成本较大,产品的含硫量高,食品安全性较低,出口受限制等共性问题。作者对现有的加工工艺进行改造,采用同一品种(龙花163)的湿花生鲜荚果1 000kg,分成两份,分别进行直接烘烤和间接循环烘烤的试验,同时每间隔3 h观察温度、湿度和SO2含量的变化。结果为间接循环烘烤比直接烘烤效果好,烘干和焙烤时间分别缩短2 h和3 h,节省燃料25%,产品中SO2含量降低为500 mg/kg。     

Aspergillus Flavus, Aspergillus Niger, and Penicillium Corylophilum Spoilage Prevention of Bakery Products by Means of Weak-Acid Preservatives

ABSTRACT: Apart from Eurotium species, Aspergillus and Penicillium isolates are common contaminants of bakery products. This paper deals with the use of weak-acid preservatives (potassium sorbate, calcium propionate, and sodium benzoate) to prevent spoilage by Aspergillus niger, A. flavus , and Penicillium corylophilum in analogs of a bakery product. A hurdle technology approach has been considered in which factors other than preservatives are pH and water activity. Potassium sorbate has been found to be the most effective in preventing fungal spoilage of this kind of products at the maximum concentration tested (0.3%). Suboptimal doses (0.03%) of all preservatives tested led to an enhancement of growth of Aspergillus and Penicillium isolates. The characteristics of the products involved must be carefully considered before making the decision of adding weak-acid preservatives; moreover, they must be added at the right concentrations. Furthermore, more research is needed on the use of alternative natural preservatives, such as essential oils.     

高效液相色谱-串联质谱法同时测定花生制品中的黄曲霉毒素B1、B2、G1、G2

采用高效液相色谱-串联质谱建立了高效液相色谱-串联质谱法同时测定花生制品中4种黄曲霉毒素(B1、B2、G1、G2)的方法.结果表明,在ESI正离子模式下,高效液相色谱-串联质谱法的最低检出限为0.2μg/kg,定量限为0.6 μg/kg;标准工作液在0.5～50.0μg/kg的范围内线性良好,相关系数达到0.9990.     

高效液相色谱-串联质谱法同时测定花生制品中的黄曲霉毒素B_1、B_2、G_1、G_2

采用高效液相色谱-串联质谱建立了高效液相色谱-串联质谱法同时测定花生制品中4种黄曲霉毒素（B1、B2、G1、G2）的方法。结果表明,在ESI正离子模式下,高效液相色谱-串联质谱法的最低检出限为0.2μg/kg,定量限为0.6μg/kg;标准工作液在0.5~50.0μg/kg的范围内线性良好,相关系数达到0.9990。     

Maturity Effects on Sensory and Storage Quality of Roasted Virginia-Type Peanuts

Virginia-type peanuts from two yrs were studied to determine differences in sensory and storage characteristics of five mesocarp-color based maturity classes. Peanuts were roasted, stored at 37°C, and sampled over 12 wk to evaluate flavor and oil. Higher intensities of roasted peanutty and sweet and lower painty flavors were found in the most mature classes. Painty increased more quickly in immature classes. Oxidative stability and fatty acid profiles indicated this change. Immature peanuts had lower flavor impact and deteriorated faster. Distributions at progressive harvest dates indicated more immature peanuts in the Extra Large Kernel grade at early harvest. Variability in sensory characteristics of maturity classes and changes in their distribution in size-based commercial grades indicate a high potential for maturity related flavor variation between lots.     

遮光对花生产量、成熟饱满度及品质的影响

通过苗期、结荚期和饱果期遮光试验(分别遮光0%、27%、43%和77%),研究遮光对产量和品质的影响.结果表明,遮光均造成减产,苗期遮光27%和43%处理减产较小差异不显著;结荚期和饱果期遮光减产严重差异显著,减产原因是降低了单株结果数和成熟饱满度.苗期遮光对产品质量影响较小,结荚期和饱果期遮光影响较大,出口果和仁出成率均降低,子仁含油量分别降低0.4%～2.0%、0.6%～3.2%、1.6%～6.0%,蛋白质和可溶性糖含量小幅增高.典型样品含油量比随机样品分别高0.7%～2.6%、0.7%～3.4%、0.7%～4.9%.营养含量和成熟饱满度相关极显著,说明通过栽培措施提高成熟饱满度的途径改善花生产品质量有很大潜力.苗期遮光对产量和品质影响较小,说明麦套花生是扩大花生发展的可行途径.     

烤烟物理特性与常规化学成分及外观质量的关系

通过简单相关分析、通径分析及方差分析,研究了125 份烤烟烟叶物理特性（9 项）与常规化学成分及外观质量间的关系.结果表明,各项物理指标之间以叶片厚度与叶质重关系最为密切,其相关系数r=0.808;叶质重、填充值和质量燃烧速率与常规化学成分及其派生值间的相关性最显著.叶片厚度、叶质重与总钾、糖碱比、氮碱比和钾氯比均呈极显著负相关关系,且都与钾的相关性最高,而质量燃烧速率则相反,与总钾含量、糖碱比、氮碱比和钾氯比呈极显著正相关关系.平衡含水率与填充值呈极显著负相关关系,烟叶拉力与化学成分间的关系不显著.烤烟物理特性方面,叶质重对烟叶外观质量的影响最大,与烟叶颜色、身份和色度指标均有显著差异,而与成熟度、叶片结构和油分指标间的关系不显著.     

大麦超微粉的营养品质及物理特性分析

大麦粉可以单独或添加到小麦粉中制作食品,其营养和物性指标会影响食品品质。该研究以大麦粉为研究对象,以60目粗粉为对照,探讨了超微粉碎对大麦粉的营养品质及物理特性的影响,采用相关性分析及主成分分析对粉体进行综合评价,优化大麦加工的最优粉体参数。结果表明:随着粉碎粒径减小,大麦粉的蛋白质和淀粉的溶出率增加;多酚类溶出率从964.10 mg/100 g显著增加到1396.00 mg/100 g,黄酮溶出率增加了1.90 mg/100 g;大麦粉物理性质随粉碎粒径减小发生明显变化,粒径由93.07μm减小到20.33μm,亮度不断增强,L值从87.73增加到95.00(p<0.05),休止角从30.56°增加到56.84°(p<0.05),滑角从41.85°增加到79.93°(p<0.05),其水溶性从49.45%增加到85.13%(p<0.05),持水力先增大后降低,与粗粉相比,持水力降低了0.95%(p<0.05),持油力降低了2.68%(p<0.05),溶胀力提高了2.90 mL/g(p<0.05),而堆积密度从0.42 g/mL变为0.24 g/mL(p<0.05);主成分分析提取的2个主成分累计方差贡献率达到95.526%,200目超微粉综合评分最高,为0.8368,在7种粒径大麦粉中综合表现最佳。综上,超微粉碎可改变粉体性质,其变化与粒径有关,该结果对大麦超微粉产品开发具有一定的参考价值。     

高油酸花生和普通花生对浓香花生油风味及综合品质的影响

以高油酸花生及普通花生作为原料,在相同条件下制取浓香花生油,并采用溶剂辅助蒸发（solvent assisted flavor evaporation,SAFE）、同时蒸馏萃取（simultaneous distillation extraction,SDE）2 种提取方法结合气相色谱-质谱（gas chromatography-mass spectrometry,GC-MS）联用方法对2 种花生油中挥发性成分的种类及含量进行分析测定,并根据感官评价、脂肪酸组成、氨基酸组成、基础指标、营养成分等多个指标分析比较2 种花生及其花生油的品质差异,同时也对SAFE和SDE这2 种前处理方法对挥发性成分含量检测结果的差异进行对比分析。结果表明,2 种花生在脂肪酸组成和氨基酸组成等方面存在明显差异,SAFE对挥发性成分的提取效果明显优于SDE,利用SAFE结合GC-MS从高油酸花生油和普通花生油中分别检出112 种和127 种挥发性成分,总量分别为33 945.28 μg/kg和46 700.22 μg/kg,2 种花生油在醛类、酚类、呋喃类、吡嗪类等挥发性成分含量上具有明显差异,并且除吡咯类之外其余挥发性成分含量在普通花生油中的含量明显更高。利用偏最小二乘判别分析结合气味活度值确定了18 种导致2 种花生油感官差异的特征挥发性风味成分,这些成分在2 种花生油均有检出且在普通花生油中含量更高。进一步分析后发现对2 种花生油风味影响最大的为呋喃酮,该物质对于花生油的甜味具有重要贡献。此外2,5-二甲基吡嗪、3,5-二乙基-2-甲基吡嗪、2,5-二乙基吡嗪、2-乙基-6-甲基吡嗪、2,3-二乙基-5-甲基吡嗪、2-甲基吡嗪、2,3-二甲基-5-乙基吡嗪、2-乙烯基-5-甲基吡嗪8 种吡嗪类成分均对花生油特有的坚果味或烤香味差异产生重要影响。反-2-辛烯醛、正己醛、正辛醛、庚醛4 种醛类成分则对2 种花生油脂肪味差异具有一定贡献。二甲基三硫、2,3-戊二酮、N-甲基-2-吡咯甲醛、2-正戊基呋喃、正十三烷对2 种花生油的甜味、辛辣味差异具有重要贡献。感官评价结果表明,普通花生油各感官属性明显强于高油酸花生油,这也与挥发性成分的研究结果一致。结果可为浓香花生油生产中风味精准控制提供支持。     

Prediction of the Sensory Quality of Canned Beer as Determined by Oxygen Concentration, Physical Chemistry Contents, and Storage Conditions

ABSTRACT: The objective of this research was to predict any sensory characteristics of canned beer related to its oxygen concentration, composition, temperature, and time intervals of storage. The initial content of oxygen and content of carbon dioxide, pH, color, turbidity, thiobarbituric acid, and bitterness were instrumentally evaluated during 16 wk and 3 storage temperatures. Simultaneously, 8 trained panelists evaluated the degree of oxidation, quality of bitterness, and sensory stability. Principal components regression adjusted models explained the 85% to 86% ( P < 0.01) variability of the sensory characteristics. The results suggest that sensory characteristics of canned beer can be predicted by instrumental measures of its composition and storage conditions.     

不同收获时期对花生产量和品质的影响

以"花育22号"和"花育20号"为试验材料,设置8月1日、8月18日和9月4日3个收获期,分析不同收获期对花生产量和籽仁品质的影响。结果表明:延迟收获显著增加花生饱果率(P0.05),"花育22号"增幅较大。随收获期延长,两品种油酸和O/L值显著增加,精氨酸及"花育22号"蛋氨酸、苏氨酸、缬氨酸、天冬氨酸、5种人体半必需氨基酸总含量和总氨基酸含量显著降低(P0.05)。9月4日收获降低了两品种其他人体非必需氨基酸总量及"花育20号"赖氨酸、酪氨酸、丙氨酸、天冬氨酸和人体半必需氨基酸总含量,增加了两品种粗脂肪含量、"花育22号"甘氨酸和蛋白质及"花育20号"色氨酸含量(P0.05)。"花育22号"谷氨酸和亮氨酸及"花育20号"总氨基酸和蛋白质含量均呈先升后降的趋势。两品种脂肪含量、"花育20号"蛋白质含量均与积温和日照时数呈正相关,而"花育22号"蛋白质的含量与积温和日照时数呈负相关。从食用角度来看,"花育22号"宜早收获,而"花育20号"宜正常成熟,适当延后收获;从油用角度分析,两品种均应适当晚收。     

Sensory Quality and Performance of Spray-dried Coffee Whitener from Peanuts1

The feasibility of producing coffee whitener by spray drying peanut extracts was studied. The whiteners were spray-dried at 200°C using atomizer speeds of 15000, 25000, 35000 rpm and volumetric flow rates of 0.6, 1.2, 1.8 L/hr. Performance of the whiteners in coffee was evaluated vs commercial coffee creamers by a consumer panel. Objective tests for color, solubility, and moisture were performed. The liquid whitener had lower performance and sensory scores than commercial samples (p < 0.01). Recommended processing conditions for spray drying liquid whitener from peanuts at 200°C include atomizer speeds in the 15000-29000 rpm range and volumetric flow rates > 1.80 L/hr.     

花生酱制备工艺、品质分析及安全性评价研究进展

花生酱含有丰富的蛋白质、维生素和矿物质等,营养丰富,风味独特。本文在文献统计基础上,重点阐述了花生酱制备工艺、品质分析及安全性评价的研究进展。其制备工艺的流程为烘烤、冷却、去皮、一次碾磨、搅拌、二次碾磨和装罐;品质分析包括食用品质（色泽、质构与风味物质）、理化品质（粗蛋白、粗脂肪等）、稳定性分析（货架期和油分离）;安全性评价包括黄曲霉毒素、沙门氏菌等。最后对花生酱制备工艺、品质分析及安全性评价研究中存在的问题和重点方向进行了总结和展望。     

发芽花生生产工艺、发芽过程中营养成分变化及加工利用研究进展

发芽花生因风味独特、口感脆嫩、富含白藜芦醇,具有抗氧化、抗肥胖、降血脂等多种功能作用而备受关注。本文综述了发芽花生的生产工艺,比较了不同花生品种原料对发芽花生中白藜芦醇含量的影响,系统分析了花生发芽过程中营养成分的变化规律,详细阐述了国内外发芽花生在食品中的加工利用现状及应用前景,在现有研究基础上,对现阶段存在的问题进行了分析展望,以期推动发芽花生产业健康快速发展,同时为发芽花生深入研究提供理论基础,供科研工作者进行参考。     

Peanuts,Peanut Oil,and Fat Free Peanut Flour Reduced Cardiovascular Disease Risk Factors and the Development of Atherosclerosis in Syrian Golden Hamsters

ABSTRACT: Human clinical trials have demonstrated the cardiovascular protective properties of peanuts and peanut oil in decreasing total and low density lipoprotein cholesterol (LDL-C) without reducing high density lipoprotein cholesterol (HDL-C). The cardiovascular effects of the nonlipid portion of peanuts has not been evaluated even though that fraction contains arginine, flavonoids, folates, and other compounds that have been linked to cardiovascular health. The objective of this study was to evaluate the effects of fat free peanut flour (FFPF), peanuts, and peanut oil on cardiovascular disease (CVD) risk factors and the development of atherosclerosis in male Syrian golden hamsters. Each experimental diet group was fed a high fat, high cholesterol diet with various peanut components (FFPF, peanut oil, or peanuts) substituted for similar metabolic components in the control diet. Tissues were collected at week 0, 12, 18, and 24. Total plasma cholesterol (TPC), LDL-C, and HDL-C distributions were determined by high-performance gel filtration chromatography, while aortic total cholesterol (TC) and cholesteryl ester (CE) were determined by gas liquid chromatography. Peanuts, peanut oil, and FFPF diet groups had significantly (P < 0.05) lower TPC, non-HDL-C than the control group beginning at about 12 wk and continuing through the 24-wk study. HDL-C was not significantly different among the diet groups. Peanut and peanut component diets retarded an increase in TC and CE. Because CE is an indicator of the development of atherosclerosis this study demonstrated that peanuts, peanut oil, and FFPF retarded the development of atherosclerosis in animals consuming an atherosclerosis inducing diet.