低温压榨花生油风味强化技术研究

发布时间：2018-04-23 13:50

本文选题：低温压榨花生油 + 花生饼　；参考：《河北科技师范学院》2017年硕士论文

【摘要】：低温压榨花生油营养丰富,但是浓香风味不足。花生加工副产物花生饼粕和花生壳中含有大量糖类和蛋白质,可以作为风味前体,制备风味物质,从而用于增强低温压榨花生油风味。本研究采用HS-SPME-GC-MS对高温压榨花生油和低温压榨花生油中的挥发性风味物质进行分析鉴定,确定高温压榨花生油的特征风味物质。以特征风味物质的相对含量为评价指标,考察原料、预处理条件、风味物质提取条件,从而确定风味物质制取的最佳工艺参数,制备具有高温压榨花生油浓郁风味的浓缩物。将浓缩物添加至低温压榨花生油中,进行低温压榨花生油风味增强,模拟高温压榨花生油风味,并通过油脂加速氧化实验对其感官品质和理化品质进行分析。本研究可为低温压榨花生油风味改善提供理论参考,从而提高低温压榨花生油的感官品质。主要研究内容如下:根据高温压榨花生油和低温压榨花生油的风味差异,确定高温压榨花生油产生浓郁风味的特征风味物质。低温压榨花生油中的醛类、醇类和羧酸类等物质含量较高,而吡嗪类、吡咯类和酮类物质在高温压榨花生油中含量较高。HS-SPME-GC-MS、电子鼻结合PCA的结果表明2-乙基-5-甲基吡嗪、2-乙基-3,5-二甲基吡嗪、2,3-二甲基-5-乙基吡嗪、2-乙酰基-3-甲基吡嗪、2-甲基-5-丙烯基吡嗪和2-乙酰基吡咯对高温压榨花生油风味有较大贡献,是高温压榨花生油的特征风味物质;己醛、1-己醇、己酸、(Z)-2-庚烯醛、壬醛和(E)-2-辛烯醛对低温压榨花生油风味有较大贡献,是低温压榨花生油的特征风味物质。以高温压榨花生油的特征风味物质的相对含量为评价指标,考察原料、预处理条件、风味物质提取条件,从而确定风味物质制取的最佳工艺参数。4种花生饼粕烘烤风味中主要挥发性物质是吡嗪类和吡咯类物质,花生壳烘烤风味中主要挥发性物质是醛/酮类和呋喃类物质;预处理最佳工艺是以低温一次压榨花生饼为原料,通过烘箱烘烤的方式将花生饼在180℃烘烤15 min。亚临界流体萃取和超临界CO2萃取对风味物质的萃取效果最好,其次是溶剂萃取;亚临界流体萃取的最佳工艺是以丁烷为溶剂,在40℃条件下萃取3次,每次40 min;溶剂萃取的最佳条件是以二氯甲烷为溶剂,在35℃条件萃取3 h。对低温压榨花生油风味增强,并通过油脂加速氧化实验对其感官品质和理化品质进行分析。低温压榨花生油风味增强添加风味浓缩物的最佳比例是25:1,此时花生油具有与高温压榨花生油相似的烘烤味和坚果味,但是烧焦味、青草味、甜味以及总体风味较强,色泽稍浅。浓香低温压榨花生油感官品质在加速氧化过程中变化显著,在加速氧化后期烘烤味、坚果味和烧焦味不断减弱,而因油脂氧化产生的油脂味和酸败味在不断加深,同时花生油色泽红值(a*)呈现上升趋势,黄值(b*)和亮度(L*)基本呈现下降趋势。浓香低温压榨花生油的品质在加速氧化过程中较稳定,经过100℃加热5 h加速氧化后,其酸价0.56mg/g,过氧化值3.40 mmol/kg,均显著低于高温压榨花生油和低温压榨花生油,而氧化稳定性显著高于高温压榨花生油和低温压榨花生油;对其货架期进行预测,该浓香低温压榨花生油的货架期为3.20年,显著高于低温压榨花生油1.64年和高温压榨花生油1.16年,因此风味增强工艺有利于延长低温压榨花生油的货架期。
[Abstract]:The low temperature pressed peanut oil is rich in nutrition, but the flavor is insufficient. The peanut processed by-product peanut cake and peanut shell contain a lot of sugar and protein, which can be used as flavor precursors to prepare flavor substances, which can be used to enhance the flavor of low temperature pressed peanut oil. This study uses HS-SPME-GC-MS for high temperature pressed peanut oil and low temperature squeezing flower. The volatile flavor substances in the raw oil were analyzed and identified, and the characteristic flavor substances of the high temperature pressed peanut oil were determined. The relative content of the characteristic flavor substances was used as the evaluation index, the raw materials, the pretreatment conditions and the extraction conditions of the flavor substances were investigated, thus the best processing parameters of the flavor substances were determined and the high temperature pressed peanut oil was prepared. The concentrated substance was added to the low temperature pressed peanut oil, the flavor of the peanut oil was enhanced by the low temperature press, and the flavor of the peanut oil was simulated at high temperature. The sensory quality and the Physicochemical Quality of the peanut oil were analyzed by the accelerated oxidation experiment of oil and oil. This study could provide a theoretical reference for the improvement of the flavor of the low temperature squeezed flower. The main research contents are as follows: according to the flavor difference of high temperature pressed peanut oil and low temperature pressed peanut oil, the characteristic flavor substances of high temperature pressed peanut oil are determined. The aldehydes, alcohols and carboxylic acids in the low temperature pressed peanut oil are high, while pyrazine, pyrrole and ketones The content of the substance in the high temperature pressed peanut oil was high.HS-SPME-GC-MS. The results of the electronic nose combined with PCA showed that 2- ethyl -5- methyl pyrazine, 2- ethyl -3,5- two methyl pyrazine, 2,3- two methyl -5- ethyl pyrazine, 2- acetyl -3- methylpyrazine, 2- methyl -5- acryl pyrazine and acetyl pyrrole had a great contribution to the flavor of high temperature pressed peanut oil. It is the characteristic flavor substance of high temperature pressed peanut oil; hexaldehyde, 1- hexanol, hexanic acid, (Z) -2- hepenal, nonaldehyde and (E) -2- octyl aldehyde have great contribution to the flavor of low temperature pressed peanut oil. It is the characteristic flavor of low temperature pressed peanut oil. The relative content of characteristic flavor substances of high temperature pressed peanut oil is the evaluation index, and the raw material is pretreated. Conditions, the extraction conditions of flavor substances, so as to determine the optimum technological parameters for the preparation of flavor substances, the main volatile substances in.4 seed cake baking flavor are pyrazine and pyrrole. The main volatile substances in the baking flavor of peanut shell are aldehyde / ketone and furan, and the best process of pretreatment is to press the peanut cake at a low temperature. For raw materials, the best extraction effect of peanut cake at 180 centigrade by baking 15 min. subcritical fluid extraction and supercritical CO2 extraction by baking oven is best, followed by solvent extraction; the best process of subcritical fluid extraction is to extract butane as solvent, 3 times, 40 min each time under the condition of 40, and the optimum conditions for solvent extraction. With dichloromethane as the solvent, the flavor enhancement of low temperature pressed peanut oil was enhanced at 3 h. at 35 C, and the sensory quality and Physicochemical Quality of the peanut oil were analyzed by the accelerated oxidation experiment of oil and oil. The optimum proportion of flavour concentrate added to the peanut oil with low temperature was 25:1, and the peanut oil was similar to the high temperature pressed peanut oil. The flavor of roast and nut, but the flavor of burning, grass, sweetness and general flavor is strong, and the color and lustre is slightly light. The sensory quality of the oil of Luzhou fragrant peanut oil is changed significantly during the accelerated oxidation process. At the same time, the color and red value of the peanut oil (a*) showed an upward trend, the Yellow value (b*) and the brightness (L*) basically showed a downward trend. The quality of the Luzhou fragrant low temperature pressed peanut oil was more stable during the accelerated oxidation process. After heating 5 h at 100 C, the acid value was 0.56mg/g and the peroxide value was 3.40 mmol/kg, which were significantly lower than the high temperature pressed peanut oil and low temperature press. The stability of peanut oil was significantly higher than that of high temperature pressed peanut oil and low temperature pressed peanut oil, and its shelf life was predicted. The shelf life of the Luzhou fragrant low temperature pressed peanut oil was 3.20 years, which was significantly higher than that of low temperature pressed peanut oil for 1.64 years and high temperature pressed peanut oil for 1.16 years, so the flavor enhancement process was beneficial to prolong the low temperature pressed peanut oil. Shelf life.

【学位授予单位】：河北科技师范学院
【学位级别】：硕士
【学位授予年份】：2017
【分类号】：O657.63;TS225.12

【参考文献】