高油酸长粒大花生新品种花育963油炸花生仁感官评价

Sensory Evaluation of Fried Peanuts of Huayu 963,a High-Oleic Peanut Cultivar with Virginia Type Kernels

为探明高油酸花生原料替代普通油酸传统出口型大花生生产油炸花生的可行性,对采用传统加工工艺生产的花育963和普通油酸传统大花生花育22号油炸花生进行了感官评价。结果表明,两者7项感官品质指标中,花育963甜度更优,油炸后色泽略浅,包括总体喜欢度在内的其他5项指标无显著差异。说明花育963可替代传统大花生用于油炸花生生产。本研究还发现,甜度和酥脆度是影响油炸花生仁总体喜欢度的主要因子。这对于油炸花生仁感官品质的遗传改良、农艺调控和工艺优化具有一定参考价值。

In order to explore the feasibility of producing fried peanuts with high-oleic peanut as raw material instead of normal-oleic traditional export type Virginias,sensory evaluation was carried out on fried peanuts produced by traditional processing technology using high-oleic variety Huayu 963 and traditional normal-oleic variety(Huayu 22).The results showed that among the seven sensory quality indicators,Huayu 963 had better sweetness and slightly lighter color after fried.There were no significant differences in the rest five indicators including the overall preference.The study demonstrated that Huayu 963 could replace traditional normal-oleic Virginas in the fried peanut processing.This study also found that sweetness and crunchiness were the main factors affecting the overall preference of fried peanuts.This might have certain reference value for genetic improvement,agronomic regulation and process optimization of sensory quality of fried peanuts.