摘要
采用真空充氮的方法对烘烤花生进行贮藏,结果表明:贮藏效果依次为:真空包装>真空充氮包装>袋内充氮包装>普通包装,实际生产运用中真空充氮包装的贮藏效果最好。从生花生到烘烤花生,不饱和脂肪酸含量下降,饱和脂肪酸含量上升。烘烤花生蛋白质含量为22.76%～24.32%,脂肪含量为42.52%～43.21%,可溶性糖含量为6.10%～6.13%,真空充氮包装对烘烤花生的品质起到稳定作用。
The baked peanut was packed by filling nitrogen in vacuum. The result showed that the order of the storage effect was vacuum packing 〉 packing with nitrogen in vacuum 〉 nitrogen packing 〉 ordinary packing. In production, the best storage effect was packing with nitrogen in vacuum. The content of unsat- urated fatty acid decreased and saturated fatty acid increased when the peanut was baked. The protein content of baked peanut was 22.76%-24.32%, fatty acid 42.52%-43.21%, and the content of soluble sugar 6.10%-6.13%. It indicated that packing with nitrogen in vacuum played a stabilizing role on the quality of baked peanut.
出处
《粮油食品科技》
北大核心
2013年第4期45-48,共4页
Science and Technology of Cereals,Oils and Foods
基金
现代农业产业技术体系建设专项资金资助(CARS-14)
关键词
烘烤花生
氮气
贮藏品质
过氧化值
酸价
roasted peanut
nitrogen
storage quality
peroxide value
acid value
