鲜花生仁烘烤温度对花生酱风味和综合品质的影响

doi:10.7506/spkx1002-6630-20190519-210

食品科学 ›› 2020, Vol. 41 ›› Issue (11): 28-35.doi: 10.7506/spkx1002-6630-20190519-210

鲜花生仁烘烤温度对花生酱风味和综合品质的影响

舒垚，刘玉兰，姜元荣，徐拥军

（1.河南工业大学粮油食品学院，河南郑州 450001；2.丰益（上海）生物技术研发中心有限公司，上海 200137；3.嘉里粮油（青岛）有限公司，山东青岛 266555）

出版日期:2020-06-15 发布日期:2020-06-22
基金资助:
“十三五”国家重点研发计划重点专项（2016YFD0401405）

Effect of Baking Temperature for Fresh Peanut Kernels on Flavor and Comprehensive Quality of Peanut Butter

SHU Yao, LIU Yulan, JIANG Yuanrong, XU Yongjun

(1. School of Food Science and Technology, Henan University of Technology, Zhengzhou 450001, China；2. Wilmar (Shanghai) Biotechnology Research & Development Center Co. Ltd., Shanghai 200137, China；3. Kerry Oils & Grains (Qingdao) Ltd., Qingdao 266555, China)

Online:2020-06-15 Published:2020-06-22

摘要/Abstract

摘要： 为了研究花生酱制作过程中花生仁烘烤温度对花生酱风味和综合品质的影响，以新鲜花生仁为原料，分别在130、140、150、160 ℃下烘烤30 min制作花生酱，采用顶空固相微萃取与气相色谱-质谱联用（gas chromatography-mass spectrometry，GC-MS）技术对花生酱中挥发性成分进行分析鉴定，结合对花生酱风味感官评价及花生酱酸价、过氧化值、VE含量、甾醇含量、色泽等指标的综合评价，确定花生酱生产中较优的花生仁烘烤温度。GC-MS检测结果表明：烘烤温度为130 ℃时，花生酱挥发性成分中醛类相对含量为32.06%、吡嗪类相对含量为14.35%、呋喃类相对含量为10.57%，花生酱主要呈现甜香味；烘烤温度为140 ℃时，醛类相对含量为21.29%、吡嗪类相对含量为32.27%、呋喃类相对含量为13.61%，其中2-乙基吡嗪、2,5-二甲基吡嗪、2-乙基-5-甲基吡嗪等花生酱特征性风味物质在140 ℃时相对含量达到最高，花生酱呈现丰富的烘烤花生味，无焦糊味；烘烤温度为150 ℃时，醛类相对含量为11.74%、吡嗪类相对含量为31.95%、呋喃类相对含量为26.58%，花生酱烘烤香气加强，出现轻微焦糊味；烘烤温度为160 ℃时，醛类相对含量为3.47%、吡嗪类相对含量为31.93%、呋喃类相对含量为29.33%，花生酱呈现明显的焦糊味，甜香味消失。花生酱中VE和甾醇含量随花生仁烘烤温度的升高变化不明显，分别为22.72～23.73 mg/100 g和126.47～139.25 mg/100 g。花生酱亮度（L*值）随烘烤温度升高逐渐降低，红绿度（a*值）逐渐升高，黄蓝度（b*值）先升高后降低。花生酱酸价随烘烤温度升高变化不明显，过氧化值则呈现先上升后下降的趋势。综上，为提升花生酱综合品质，花生仁最佳烘烤条件为烘烤温度140 ℃、烘烤时间30 min。

关键词: 花生酱, 花生仁, 烘烤温度, 气相色谱-质谱联用, 风味成分, 综合品质

Abstract: In order to study the effect of peanut kernel baking temperature on peanut butter flavor and comprehensive quality. Peanut butter was prepared by baking fresh peanut kernels at 130, 140, 150 and 160 ℃ separately for 30 min. Headspace solid phase micro-extraction-gas chromatography-mass spectrometry (GC-MS) was used to analyze the volatile flavor components of peanut butter samples. Acid value, peroxide value, and the contents of vitamin E and sterol were detected and sensory evaluation was carried out to determine the optimal baking temperature for the production of peanut butter. The GC-MS results showed that the relative contents of aldehydes, pyrazines and furans in peanut butter prepared at a baking temperature of 130 ℃ were 32.06%, 14.35% and 10.57%, respectively, having a sweet aroma and flavor. The relative contents of aldehydes, pyrazines and furans in peanut butter prepared at a baking temperature of 140 ℃ were 21.29%, 32.27% and 13.61%, respectively, with the highest contents of 2-ethylpyrazine, 2,5-dimethylpyrazine and 2-ethyl as characteristic flavor, and the peanut butter had a rich roasted peanut-liked flavor without burning odor. The relative contents of aldehydes, pyrazines and furans in peanut butter prepared at a baking temperature of 150 ℃ were 11.74%, 31.95% and 26.58%, respectively, having an enhanced roasted peanut-liked aroma with a slight burning odor. The relative contents of aldehydes, pyrazines and furans in peanut butter prepared at a baking temperature of 160 ℃ were 3.47%, 31.93% and 29.33%, respectively, giving off a noticeable burning smell without sweet aroma and flavor. The contents of vitamin E and sterol in peanut butter changed little with the increase in baking temperature, which were 22.72–23.73 and 126.47–139.25 mg/100 g, respectively. Brightness (L*) of peanut butter gradually decreased with the increase in baking temperature, redness (a*) gradually increased, and yellowness (b*) increased first and then decreased. Acid value did not change significantly, while peroxide value increased first and then decreased. In order to improve the overall quality of peanut butter, the best baking conditions for peanut kernels should be 140 ℃ 30 min.

Key words: peanut butter, peanut kernel, baking temperature, gas chromatography-mass spectrometry, flavor component, comprehensive quality

中图分类号:

TS255.6

舒垚，刘玉兰，姜元荣，徐拥军. 鲜花生仁烘烤温度对花生酱风味和综合品质的影响[J]. 食品科学, 2020, 41(11): 28-35.

SHU Yao, LIU Yulan, JIANG Yuanrong, XU Yongjun. Effect of Baking Temperature for Fresh Peanut Kernels on Flavor and Comprehensive Quality of Peanut Butter[J]. FOOD SCIENCE, 2020, 41(11): 28-35.

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鲜花生仁烘烤温度对花生酱风味和综合品质的影响

Effect of Baking Temperature for Fresh Peanut Kernels on Flavor and Comprehensive Quality of Peanut Butter

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