摘要
目前,市场上水煮花生品种杂乱、评价标准模糊,且不同品种的水煮花生品质差异大,亟需进行不同花生品种水煮加工适宜性评价,建立相应评价方法和指标,为水煮花生加工适宜性评价提供参考依据,助力水煮花生产业高质量发展。本研究充分评价23个鲜食花生基本营养物质组成和水煮花生品质指标,利用层次聚类分析、相关性分析和逻辑回归模型建立了水煮花生加工适宜性评价方法与指标,筛选出适宜水煮的加工专用品种。确定水煮花生品质一级标准:水煮花生荚果长29.13~36.37 mm、荚果宽15.38~15.87 mm、硬度3137.35~3363.29 g、蛋白质含量23.01~24.14 g/100 g、蔗糖含量3.55~5.19 g/100 g。筛选确定了5个显著相关变量:脂肪、蛋白质、蔗糖、粗纤维、精氨酸含量,P<0.05。利用逻辑回归建立水煮花生适宜性评价模型,内部验证准确率为91.30%;建立水煮花生加工适宜性评价方法与指标,筛选出适宜加工水煮花生的专用品种6个(1,7,8,9,10,19)。
Currently,boiled peanut varieties are disordered in the field,the evaluation standard is vague,and the quality of boiled peanuts of different varieties varies dramatically.Evaluation of the suitability of different peanut varieties for boiled peanut processing is urgently necessary,and the corresponding evaluation methods and indicators should be established to provide a reference basis for the evaluation of the suitability of boiled peanut processing and to assist the high-quality development of the boiled peanut industry.In this study,23 fresh-edible peanuts were fully evaluated for their basic nutrient composition,and quality indicators of boiled peanuts.Hierarchical cluster analysis,correlation analysis and logistic regression model were used to establish the evaluation methods and indices for the suitability of boiled peanut processing,and to screen out the special varieties suitable for boiled processing.The first-grade standard of boiled peanut quality was determined:Boiled peanut pod length 29.13-36.37 mm,pod width 15.38-15.87 mm,hardness 3137.35-3363.29 g,protein content 23.01-24.14 g/100 g,sucrose content 3.55-5.19 g/100 g.Five significantly related variables were screened and determined:The contents of fat,protein,sucrose,crude fibre,and arginine at P<0.05.The suitability evaluation model of boiled peanut was established using logistic regression,and the accuracy of internal validation was 91.30%.The suitability evaluation methods and indices of boiled peanut processing were established,and six special varieties(1,7,8,9,10,19)were screened to be suitable for processing boiled peanut.
作者
赵赓九
向飞
徐绍文
谭家壮
汪娅梅
王强
Zhao Gengjiu;Xiang Fei;Xu Shaowen;Tan Jiazhuang;Wang Yamei;Wang Qiang(Institute of Food Science and Technology,Chinese Academy of Agricultural Sciences,Comprehensive Utilization Laboratory of Cereal and Oil Processing,Ministry of Agriculture and Rural Affairs,Beijing 100193;Western Agricultural Research Center of the Chinese Academy of Agricultural Sciences,Changji 831100,Xinjiang;Xunxian Agricultural and Rural Bureau,Hebi 458000,Henan;Zhanjiang Academy of Agricultural Sciences,Zhanjiang 524094,Guangdong)
出处
《中国食品学报》
EI
CAS
CSCD
北大核心
2024年第8期422-434,共13页
Journal of Chinese Institute Of Food Science and Technology
基金
国家花生产业技术体系(CARS-13-03A)
新疆油料产业技术体系(XJARS-05)
河北省油料产业体系(HBCT2019090203)
河北省现代种业科技创新专项(21326316D)
河南省花生加工专用品种筛选及品质评价项目(GJHSCYJQ2022)。
关键词
鲜食花生原料
水煮花生
相关性分析
加工适宜性
fresh peanut raw materials
boiled peanuts
correlation analysis
processing suitability
