不同加工方式裸仁南瓜籽香气物质和油脂品质的比较分析

Comparative Analysis of Aroma Substances and Oil Quality in Nude Pumpkin Seeds with Different Processing Methods

本文主要研究不同加工工艺(炒制和烘烤)的南瓜籽香气成分、油脂氧化的变化,揭示不同加工方式对南瓜籽香气物质和油脂品质形成的影响机制,探讨南瓜籽的最优烘烤工艺。比较炒制南瓜籽(传统的炒制方式加工)、烘烤南瓜籽(烘烤方式加工)和原料南瓜籽(未加工前的原料)香气组分的差异,并测定比重、折光指数、碘值、酸价、过氧化值、皂化值等,明确适宜的南瓜籽加工方式;设计以盐浸时间、盐浸含水量、烘烤时间作为变量因子的单因素试验,结合种仁感官评价和色度a*(红绿值)的测定,再通过正交试验对感官评价的分析,明确最优的南瓜籽烘烤加工工艺。结果发现,吡嗪类化合物为烘烤南瓜籽香气主要物质,高达61.76%;烘烤南瓜籽的香气物质种类和总量均明显大于炒制南瓜籽,且烘烤南瓜籽种仁的油脂酸败程度明显低于炒制南瓜籽。最优南瓜籽烘烤工艺为烘烤时间14min,盐浸时间20min,盐浸含水量5%,感官评分为96分。

This paper mainly studied the changes of aroma components and oil oxidation of pumpkin seeds with different processing technologies(roasting and roasting),revealed the influence mechanism of different processing methods on the formation of aroma substances and oil quality of pumpkin seeds,and discussed the optimal baking technology of pumpkin seeds.The differences of aroma components of roasted pumpkin seeds(traditional roasted pumpkin seeds),roasted pumpkin seeds(roasted pumpkin seeds)and raw pumpkin seeds(raw materials before processing)were compared,and specific weight,refractive index,iodine value,acid value,peroxide value,saponification value,etc.,were determined to determine the appropriate processing methods of pumpkin seeds.a single factor experiment was designed with salt soaking time,salt soaking water content and baking time as variable factors,combined with sensory evaluation of seeds and determination of chroma a*(red and green value),and through the analysis of sensory evaluation of orthogonal test,the optimal baking process of pumpkin seeds was determined.The results showed that pyrazine compounds were the main aroma substances of roasted pumpkin seeds,up to 61.76%.The types and total amount of aroma substances of roasted pumpkin seeds were significantly higher than those of roasted pumpkin seeds,and the degree of oil rancidity of roasted pumpkin seeds was significantly lower than that of roasted pumpkin seeds.The optimal baking process of pumpkin seeds was:baking time 14min,soaking time 20min,soaking water content 5%,sensory score 96 points.