榨油温度对核桃饼粕的色泽、香气、味道及基础营养成分的影响研究

Effects of oil pressing temperature on the color, aroma, flavor,and basic nutrients of walnut cake

以核桃为原料,研究榨油温度对核桃饼粕的色泽、香气、味道及基础营养成分的影响。采用色差计、气质联用(GC-MS)、高效液相色谱(HPLC)等仪器对核桃饼粕的色泽、香气及呈味物质等测定。结果表明,随着温度由40℃升至160℃,核桃饼粕表面由黄色转变为棕褐色;15种主要香气成分含量均提高;饼粕的鲜味氨基酸含量呈先下降后上升趋势,甜味和咸味氨基酸含量均呈先上升后下降趋势,苦味氨基酸含量略有下降;在70℃和160℃热榨饼粕中检测出少量呈苦味的5-羟甲基糠醛;每100 g饼粕中,水分由7.190 g降至6.810 g,灰分由4.170 g升至4.310 g,粗脂肪由6.450 g降至5.380 g,粗蛋白由46.174 g升至70.205 g。核桃饼粕中蛋白质含量较高且氨基酸种类丰富是开发高蛋白食品、制备功能性食品、微生物发酵和参与美拉德反应的较好原料。

With walnut as raw material,the effects of oil pressing temperature on the color,aroma,flavor,and basic nutrients of walnut cake were studied.The color,aroma and flavor substances of walnut cake were determined by colorimeter,GC-MS and HPLC.The results showed that the surface of walnut cake changed from yellow to brown with the temperature rising from 40℃to 160℃.The content of 15 main aroma components increased.The fresh amino acid content of the cake showed a trend of first decreasing and then increasing,while the sweet and salty amino acid content showed a trend of first increasing and then decreasing,while the bitter amino acid content slightly decreased.A small amount of bitter 5-hydroxymethylfurfural was detected in hot pressed walnut cake at 70℃and 160℃.For every 100 g of walnut cake,water content decreased from 7.190 to 6.810 g,ash content increased from 4.170 to 4.310 g,crude fat decreased from 6.45 to 5.38 g,and crude protein increased from 46.174 to 70.205 g.The walnut cake has a high protein content and rich amino acids,so it is a good raw material for developing high protein food,preparing functional food,microbial fermentation and participating in Maillard reaction.