水分含量对花生仁储藏过程中品质影响研究.pdfVIP

现代食品科技 Modern Food Science and Technology 2011, Vol.27, No.5 水分含量对花生仁储藏过程中的品质影响研究 1 1 1 2 2 申晓曦 ，李汴生 ，阮征 ，庄沛锐 ，陈楚锐 （1.华南理工大学轻工与食品学院，广东广州 510640）（2.广东真美食品集团有限公司，广东潮州 515637） 摘要：通过花生仁露空储藏与真空储藏的加速对比试验，研究了不同水分含量的花生仁水分活度、过氧化值、酸价的变化趋势， 试验结果表明，初始湿基湿含量为 5.15%的样品较其他样品具有更好的储藏特性，真空包装样品过氧化值在整个储藏期增加46.23% ，酸 价增加 56.79%，较其他水平样品增幅减少约 60%以上。研究发现，花生仁的水分含量过高或过低都会加速氧化酸败反应进程，进而影 响产品口感，真空包装能够有效缓解这一过程的产生。 关键词：过氧化值；酸价；花生仁；真空储藏 文章篇号：1673-9078(2011)5-495-498 Effects of Water Content on the Quality of Peanuts during Storage 1 1 1 2 2 SHEN Xiao-xi , LI Bian-sheng , RUAN Zheng , ZHUANG Pei-rui , CHEN Chu-rui (1.College of Light Industry and Food Sciences, South China University of Technology, Guangzhou 510640, China) (2.Guangdong Zhenmei Food Group Co., Ltd, Chaozhou 515637, China) Abstract: Peanut quality properties in terms of water activity, appearance and fatty acids content were studied by accelerated storage experiments in a storage room at 40 ℃ with mean relative humidity of 60%. The results showed that the sample with 5.15% water content had better storage properties than other samples. The values of POV and AV increased by 46.23% and 56.79% respectively which was about 60% lower than other samples. The vacuum storage is an effective method to delay the oxidative process which is better than that of conventional method to maintain peanut taste. Key words: peroxide value; acid value; peanut; vacuum storage 花生、杏仁、芝麻、核桃等属于高脂肪果仁，在储 与氧气的接触程度和本身的酥脆程度，对其的系统化研 藏期间容易发生品质劣化现象，酸度增加，色泽不良， 究将会更好的指引中式软糖的加工与果仁制品的保藏。