摘要
为了探究烘烤条件对山核桃仁品质的影响,通过9组不同温度和时间组合的烘烤条件加工山核桃仁,分析其含水率、水分活度、颜色、甾醇、生育酚和挥发性成分的变化规律。随着烘烤时间和温度的增加,烘烤后的山核桃仁水分、水分活度、颜色和生育酚含量显著下降,而甾醇含量无显著变化。山核桃仁在160℃/26 min条件下烘烤的颜色最暗且生育酚含量最低。在160℃/26 min和145℃/40 min条件下烘烤的山核桃仁吡嗪、呋喃类化合物相对含量较高。偏最小二乘判别分析表明,山核桃仁在130、145、160℃烘烤条件下有24种差异性挥发性成分。综合理化指标和风味,145℃/30 min是山核桃仁加工的最佳烘烤条件。
The objective of this paper was to investigate the effects of roasting conditions on the physical and chemical indexes and volatile components of pecan kernels.Pecan kernels were roasted at 9 kinds of specific temperature/time conditions,and the physical-chemical(water activity,moisture,colour,sterols,tocopherols and volatile compounds)properties of pecan kernels were analyzed.Moisture,water activity,colour and tocopherols decreased significantly with the increase of roasting temperature and time,while the sterols had no change.Pecan kernels roasted at 160℃for 26 min showed a darkest colour and a lowest tocopherol.There were higher relative content of pecan prazine and furan compounds at roasting condition of 160℃for 26 min and 140℃for 30 min.The partial least square discriminant analysis(PLS-DA)indicated that there were 24 volatile components between roasting conditions of 130,145℃and 160℃.According to the comprehensive evaluation of physical-chemical and flavor,roasting at 145℃for 30 min was the best condition for pecan kernels processing.
作者
叶敏倩
骆晓慧
吴洲
薛加雯
包佳洁
吴莎萍
何志平
吴峰华
Ye Minqian;Luo Xiaohui;Wu Zhou;Xue Jiawen;Bao Jiajie;Wu Shaping;He Zhiping;Wu Fenghua(College of Food and Health,Zhejiang A&F University,Hangzhou 311300)
出处
《中国粮油学报》
CAS
CSCD
北大核心
2022年第4期166-172,共7页
Journal of the Chinese Cereals and Oils Association
基金
浙江省科技厅分析测试项目(LGC19C200008)
浙江省科技厅重点研发计划项目(2020C02040,2020C02019)。
关键词
山核桃仁
烘烤条件
理化指标
挥发性成分
偏最小二乘判别分析
pecan kernels
roasting condition
physical-chemical
volatile component
partial least square discriminant analysis
