油炸花生仁品质特性分析

Analysis of Quality Characteristics of Fried Peanut Kernels

为筛选适合油炸加工的花生品种,以3个高油酸品种花育9111、花育917、花育910和两个普通油酸品种花育33号、花育50号为供试品种,以传统出口型大花生品种花育22号为对照,研究6个品种在油炸加工后,其感官品质、理化特性、风味物质、氧化稳定性等方面的差异。结果表明,高油酸花生油炸花生仁的总体喜欢度略好于花育22号。3个高油酸花生品种的油炸仁的棕榈酸、亚油酸、花生酸及山嵛酸含量均极显著低于普通油酸花生,油酸与花生烯酸含量均极显著高于普通油酸花生。TPA分析表明,花育910的酥脆性较好。预测的花育9111、花育917、花育910、花育33号、花育50号油炸花生仁货架期分别是花育22号的3.09、2.36、1.87、1.02、1.06倍。TOPSIS综合分析表明,花育9111>花育910>花育917>花育33号>花育50号>花育22号,3个高油酸花生油炸仁加工品质优于普通油酸花生。本研究表明高油酸花生可替代传统大花生用于油炸花生生产,这将为口感好、营养高、耐贮藏的花生品种的培育提供理论依据。

To determine peanut varieties suitable for frying,three high-oleic acid peanut varieties(Huayu9111,Huayu917,Huayu910)and two regular oleic acid varieties(Huayu33,Huayu50)were compared with the traditional export-oriented Virginia type,Huayu22,as the control.The study investigated the differences among these six varieties in sensory quality,physicochemical properties,volatile flavor components,and oxidative stability after frying.Results showed that overall preference for fried peanut kernels from high-oleic acid varieties was slightly better than that of Huayu22.The fried kernels of the three high-oleic acid peanut varieties had significantly lower levels of palmitic acid,linoleic acid,arachidic acid,and docosanoic acid compared to regular oleic acid peanuts,while oleic acid and arachidonic acid content were significantly higher.Texture profile analysis(TPA)indicated that Huayu910 exhibited better crispiness.The predicted shelf lives of fried peanut kernels for Huayu9111,Huayu917,Huayu910,Huayu33,and Huayu50 were 3.09,2.36,1.87,1.02 and 1.06 times longer than that of Huayu22,respectively.The TOPSIS analysis showed rankings as follows:Huayu9111>Huayu910>Huayu917>Huayu33>Huayu50>Huayu22,indicating that the processing quality of fried kernels from the three high-oleic acid peanut varieties was superior to that of regular oleic acid peanuts.This study demonstrated that high-oleic acid peanuts can replace traditional oleic acid Virginia types for fried peanut production.This study provides a theoretical basis for breeding peanut varieties with good taste,high nutrition,and storage stability.