本文選題：低溫壓榨花生油 + 花生餅�。� 參考：《河北科技師范學(xué)院》2017年碩士論文

【摘要】：低溫壓榨花生油營養(yǎng)豐富,但是濃香風味不足。花生加工副產(chǎn)物花生餅粕和花生殼中含有大量糖類和蛋白質(zhì),可以作為風味前體,制備風味物質(zhì),從而用于增強低溫壓榨花生油風味。本研究采用HS-SPME-GC-MS對高溫壓榨花生油和低溫壓榨花生油中的揮發(fā)性風味物質(zhì)進行分析鑒定,確定高溫壓榨花生油的特征風味物質(zhì)。以特征風味物質(zhì)的相對含量為評價指標,考察原料、預(yù)處理條件、風味物質(zhì)提取條件,從而確定風味物質(zhì)制取的最佳工藝參數(shù),制備具有高溫壓榨花生油濃郁風味的濃縮物。將濃縮物添加至低溫壓榨花生油中,進行低溫壓榨花生油風味增強,模擬高溫壓榨花生油風味,并通過油脂加速氧化實驗對其感官品質(zhì)和理化品質(zhì)進行分析。本研究可為低溫壓榨花生油風味改善提供理論參考,從而提高低溫壓榨花生油的感官品質(zhì)。主要研究內(nèi)容如下:根據(jù)高溫壓榨花生油和低溫壓榨花生油的風味差異,確定高溫壓榨花生油產(chǎn)生濃郁風味的特征風味物質(zhì)。低溫壓榨花生油中的醛類、醇類和羧酸類等物質(zhì)含量較高,而吡嗪類、吡咯類和酮類物質(zhì)在高溫壓榨花生油中含量較高。HS-SPME-GC-MS、電子鼻結(jié)合PCA的結(jié)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�；�-3-甲基吡嗪、2-甲基-5-丙烯基吡嗪和2-乙�；量⿲Ω邷貕赫セㄉ惋L味有較大貢獻,是高溫壓榨花生油的特征風味物質(zhì);己醛、1-己醇、己酸、(Z)-2-庚烯醛、壬醛和(E)-2-辛烯醛對低溫壓榨花生油風味有較大貢獻,是低溫壓榨花生油的特征風味物質(zhì)。以高溫壓榨花生油的特征風味物質(zhì)的相對含量為評價指標,考察原料、預(yù)處理條件、風味物質(zhì)提取條件,從而確定風味物質(zhì)制取的最佳工藝參數(shù)。4種花生餅粕烘烤風味中主要揮發(fā)性物質(zhì)是吡嗪類和吡咯類物質(zhì),花生殼烘烤風味中主要揮發(fā)性物質(zhì)是醛/酮類和呋喃類物質(zhì);預(yù)處理最佳工藝是以低溫一次壓榨花生餅為原料,通過烘箱烘烤的方式將花生餅在180℃烘烤15 min。亞臨界流體萃取和超臨界CO2萃取對風味物質(zhì)的萃取效果最好,其次是溶劑萃取;亞臨界流體萃取的最佳工藝是以丁烷為溶劑,在40℃條件下萃取3次,每次40 min;溶劑萃取的最佳條件是以二氯甲烷為溶劑,在35℃條件萃取3 h。對低溫壓榨花生油風味增強,并通過油脂加速氧化實驗對其感官品質(zhì)和理化品質(zhì)進行分析。低溫壓榨花生油風味增強添加風味濃縮物的最佳比例是25:1,此時花生油具有與高溫壓榨花生油相似的烘烤味和堅果味,但是燒焦味、青草味、甜味以及總體風味較強,色澤稍淺。濃香低溫壓榨花生油感官品質(zhì)在加速氧化過程中變化顯著,在加速氧化后期烘烤味、堅果味和燒焦味不斷減弱,而因油脂氧化產(chǎn)生的油脂味和酸敗味在不斷加深,同時花生油色澤紅值(a*)呈現(xiàn)上升趨勢,黃值(b*)和亮度(L*)基本呈現(xiàn)下降趨勢。濃香低溫壓榨花生油的品質(zhì)在加速氧化過程中較穩(wěn)定,經(jīng)過100℃加熱5 h加速氧化后,其酸價0.56mg/g,過氧化值3.40 mmol/kg,均顯著低于高溫壓榨花生油和低溫壓榨花生油,而氧化穩(wěn)定性顯著高于高溫壓榨花生油和低溫壓榨花生油;對其貨架期進行預(yù)測,該濃香低溫壓榨花生油的貨架期為3.20年,顯著高于低溫壓榨花生油1.64年和高溫壓榨花生油1.16年,因此風味增強工藝有利于延長低溫壓榨花生油的貨架期。
[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.

【學(xué)位授予單位】：河北科技師范學(xué)院
【學(xué)位級別】：碩士
【學(xué)位授予年份】：2017
【分類號】：O657.63;TS225.12

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