品种与干燥方式对花生干燥特性及干燥后品质影响的研究进展

Research progress on effects of varieties and drying methods on drying characteristics and quality of peanuts after drying

花生是我国最具国际竞争力的出口创汇型大宗农作物,也是植物蛋白和食用油的重要来源。近年来,品质问题已成为影响我国花生产品国际竞争力的主要因素。花生收获后若不及时进行干燥,极易发生霉变,甚至产生毒素,使花生品质降低。因此,干燥对花生品质的保持尤为重要。花生干燥后的品质不仅与干燥方式有关,品种也是影响原料及干燥后品质的内在因素。该文分类阐述了不同品种和不同干燥方式对花生干燥特性及干燥后品质影响的相关研究,并对其未来发展趋势进行展望,以期为改善花生产后加工品质和促进我国花生产业发展提供理论参考。

Peanut is the most internationally competitive export and foreign exchange earning staple crop in China,and also an important source of vegetable protein and edible oil.In recent years,the quality problem has become the main factor affecting the international competitiveness of peanut products in China.If the peanut is not dried in time after harvest,it is easy to mildew,and even produce toxins,so that the quality of the peanut is reduced.Therefore,drying is very important to keep the quality of peanuts.The quality of peanuts after drying is not only related to the way of drying but also the variety is an internal factor affecting the quality of raw materials and drying.In this paper,the effects of different varieties and drying methods on peanut drying characteristics and quality after drying were classified,and the future development trend of peanut drying prospected to provide a theoretical reference for improving peanut postnatal processing quality and promoting peanut industry development in China.