真空干燥花生油体的条件优化及性质表征

Process optimization and characterization of vacuum drying for peanut oil bodies

为延缓新鲜油体品质劣变,探索低温真空干燥处理对花生油体的影响,以新鲜花生油体为对照,油体表观状态和微观形态为评价指标,优化了低温真空干燥花生油体的工艺参数,在此基础上,对所得干燥花生油体的基本成分和理化性质进行了表征。结果表明:低温真空干燥花生油体的最佳条件为70℃、60 min,在此条件下,油体脱水较完全、结构完整、分散性好;真空干燥处理后,花生油体的基本成分和微观形态变化不大,乳化活性略有下降,但乳化体系稳定性增强;冻融稳定性明显下降、温度敏感性降低。因此,真空干燥花生油体的方法切实可行,且低温真空干燥处理对油体整体乳化性能产生积极影响,但制备的干燥花生油体不适宜应用于冷冻产品,更适宜应用于热处理体系。

Oil bodies has good emulsification performance and is regarded as a natural green emulsifier that can replace the traditional emulsifiers,but the fresh oil bodies is highly susceptible to oxidative deterioration,which limits its industrial application.To delay the quality deterioration of fresh peanut oil bodies(FOB),the impact of low-temperature vacuum drying treatment on peanut oil bodies was determined.The focus was on optimizing the process parameters,in which the apparent state and microscopic morphology of the oil bodies were selected as evaluation indexes.The key components(e.g.,moisture and fat content)and physicochemical properties(e.g.,emulsification,freeze-thaw stability,and temperature sensitivity)of the dried peanut oil bodies(VDOB)were subsequently characterized.The results showed that the optimal condition for low-temperature vacuum drying of peanut oil bodies was 70℃for 60 min.Under this condition,the oil bodies underwent complete dehydration,retained their structural integrity,and exhibited good dispensability,displayed excellent phenomorphology and microstates.After vacuum drying treatment,the basic composition and microstructure of peanut oil bodies remained substantially unaltered,suggesting that this method was feasible.Although the emulsification activity slightly decreased(EAI=(8.34±0.41)mL/g),the stability of the emulsification system was enhanced(ESI=(67.44±1.15)min),indicating that low-temperature vacuum drying treatment positively affected the overall emulsification performance of peanut oil bodies.After the treatment,the freeze-thaw stability of peanut oil bodies significantly decreased,temperature sensitivity was reduced,but heat-resistant properties were enhanced.The results indicated that the prepared VDOB may not be suitable for quick-frozen products,but may be suitable in heat treatment systems.This study provides a reference for extending the storage period and promoting the industrial appli-cation of oil bodies.