不同干燥方式对核桃仁及核桃油理化品质的影响
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摘要
考察了热风、红外辐射和微波辐射3种干燥方式对核桃仁及压榨核桃油理化品质的影响。通过测定核桃仁含水率、含油率以及压榨核桃油含水率、酸价、过氧化值、色值和氧化稳定性指标考察了核桃仁及核桃油在干燥过程中理化指标的变化规律。结果表明:经过不同温度加热核桃仁含水率随加热时间延长呈现下降趋势,且随加热温度升高,下降速度増快,3种干燥方式的失水效率为微波辐射>红外辐射>热风;经过不同干燥方式加热后,核桃仁的含油率下降由多到少的顺序为微波辐射>红外辐射>热风; 3种干燥方式中微波辐射处理对核桃油含水率影响不明显;加热后,压榨核桃油的酸价和过氧化值均呈现短时间内降低,然后升高的规律;经过3种干燥方式处理后,核桃油的颜色都发生了变化,且随加热时间的延长差异越来越显著;干燥初期核桃油的氧化稳定性均得到提高,其中热风、红外辐射和微波辐射时氧化稳定性最高分别升高到4. 39 h(120℃加热90 min)、5. 39 h(150℃加热90 min)和5. 0 h(中火,15 min)。
The effects of hot air,infrared radiation and microwave radiation on the physicochemical quality of walnut kernel and pressed walnut oil were investigated. Through determination of the water content and oil content in walnut kernel,the water content,acid value,peroxide value,color and oxidation stability of pressed walnut oil,the change law of physicochemical indexes of walnut kernel and walnut oil during drying were investigated. The results showed that the water content in walnut kernel at different temperatures decreased with heating time prolonging,and the decreasing speed increased with the increase of heating temperature. The order of the water loss efficiency of the three drying methods from high to low was microwave radiation,infrared radiation,hot air. The oil content in walnut kernel decreased from high to low was microwave radiation,infrared radiation,hot air. Microwave radiation treatment had no obvious effect on water content in walnut oil. The acid value and peroxide value of pressed walnut oil after heating decreased in short time,and then increased. After being heated by the three drying methods,the color of the walnut oils all changed,and the difference was more significant with the heating time prolonging. At the initial stage of drying,the oxidation stability of walnut oil improved,and the oxidation stabilities of walnut oils by hot air,infrared radiation and microwave radiation increased to4. 39 h( 120 ℃ for 90 min),5. 39 h( 150 ℃ for90 min) and 5. 0 h( moderate fire for 15 min),respectively.
The effects of hot air,infrared radiation and microwave radiation on the physicochemical quality of walnut kernel and pressed walnut oil were investigated. Through determination of the water content and oil content in walnut kernel,the water content,acid value,peroxide value,color and oxidation stability of pressed walnut oil,the change law of physicochemical indexes of walnut kernel and walnut oil during drying were investigated. The results showed that the water content in walnut kernel at different temperatures decreased with heating time prolonging,and the decreasing speed increased with the increase of heating temperature. The order of the water loss efficiency of the three drying methods from high to low was microwave radiation,infrared radiation,hot air. The oil content in walnut kernel decreased from high to low was microwave radiation,infrared radiation,hot air. Microwave radiation treatment had no obvious effect on water content in walnut oil. The acid value and peroxide value of pressed walnut oil after heating decreased in short time,and then increased. After being heated by the three drying methods,the color of the walnut oils all changed,and the difference was more significant with the heating time prolonging. At the initial stage of drying,the oxidation stability of walnut oil improved,and the oxidation stabilities of walnut oils by hot air,infrared radiation and microwave radiation increased to4. 39 h( 120 ℃ for 90 min),5. 39 h( 150 ℃ for90 min) and 5. 0 h( moderate fire for 15 min),respectively.
引文
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[13]郑博闻,陈文,叶磊,等.核桃功能性成分制油与热加工稳定性研究进展[J].中国粮油学报,2015,30(11):140-146.
[2]周晔,樊玮,张俊佩,等.压榨和精炼核桃油挥发性成分的比较及其电子鼻判别[J].中国油脂,2017,42(2):130-140.
[3]PRASAD R B N.Walnuts and pecans[M]//Encyclopedia of food sciences and nutrition.London:Academic Press,2003:6071-6079.
[4]BEYHA O E,KAYA I,SEN S M,et al.Fatty acids composition of walnut(Juglans regia L.)types selected in darende[J].Turk J Agric For,1995,19(4):299-302.
[5]ROGELIO U A,VERAPHON V,RODNEY W,et al.Effects of walnut consumption on plasm a fatty acids and lipoproteins in combined hyperlipdermia[J].Am J Clin Nutr,2001,74(1):72-79.
[6]张清安,李建科,范学辉.核桃油对小鼠学习记忆能力的影响[J].陕西师范大学学报(自然科学版),2006,34(4):89-91.
[7]范学辉,李建科,张清安,等.核桃油对小鼠体内抗氧化酶活性及总抗氧化能力的影响[J].西北农林科技大学学报(自然科学版),2004,32(11):123-124.
[8]李大鹏,王文倩,王晗琦,等.不同贮藏温度对云南三台核桃营养品质的影响[J].中国粮油学报,2013,28(7):70-75.
[9]王晗琦,关未萌,王帅,等.热加工处理对核桃氧化及功能成分稳定性的影响[J].中国食品学报,2016,16(10):66-72.
[10]徐月华,蒋将,孟宗,等.烘烤条件对核桃油品质的影响[J].中国油脂,2014,39(7):9-12.
[11]LEIVA G E,NARANJO G B,MALEC L S.A study of different indicators of Maillard reaction with whey proteins and different carbohydrates under adverse storage conditions[J].Food Chem,2017,215:410-416.
[12]周晔,裴东.核桃油品质及贮藏稳定性的影响因素探讨[J].中国油脂,2016,41(1):60-63.
[13]郑博闻,陈文,叶磊,等.核桃功能性成分制油与热加工稳定性研究进展[J].中国粮油学报,2015,30(11):140-146.