调味料对椒盐核桃仁油脂稳定性的影响

以新疆叶城温183核桃仁为试验原料,采用单因素试验和饱和D-最优设计分析了在加工过程中4种不同的调味香料(红花椒、麻椒、黑胡椒、白胡椒)对核桃仁油脂稳定性的影响及椒盐核桃仁的最佳浸渍料液配方。在140℃、40 min的烘焙条件下,4种调味香料核桃仁的综合感官评分排序为麻椒>红花椒>白胡椒>黑胡椒;4种椒盐核桃仁的过氧化值由小到大的顺序为:白胡椒<黑胡椒<麻椒<红花椒。再通过饱和D-最优设计模型以过氧化值为指标得出麻椒与白胡椒2种配方的添加比例,最终结合感官评分得出椒盐核桃仁的最佳调味香料为麻椒,麻椒添加量为0.575%,食盐添加量为0.77%,浸渍料液浓缩至原比例1/4时,椒盐核桃仁风味最佳,过氧化值最低。

Effect of Seasoning and Spice on the Stability of Oil in Pepper Salt Walnut Kernel

Talking Xinjiang Yecheng Wen 183 walnut kernel as experiment material,the effects of four spices(red pepper,hemp pepper,black pepper and white pepper) on the oil stability of walnut kernel and the optimum ratio of pepper salt walnut kernel were analyzed by single factor test and saturated D-optimal design.The results showed that under the baking conditions at 140℃ during 40 min,the comprehensive sensory scores of walnut kernel were sorting as hemp pepper>red pepper>white pepper>black pepper,the order of the peroxidation value of the four kinds of pepper salt walnuts from small to large is:white pepper>black pepper>hemp pepper>red pepper.The addition ratio of hemp pepper and white pepper was obtained by using peroxide value as index of saturated D-optimal design model,then combined with sensory score obtained the best spices for hemp pepper.The result showed that pepper salt walnut kernel flavor was best with lowest peroxide value when hemp pepper addition was 0.575%,the salt addition is 0.77% and impregnated material liquid enrichment to original proportion was 1/4.