摘要
为探究静置入味温度和时间对山核桃仁储藏品质的影响,测定了在2、10、25、35℃下分别静置入味6、12、18、24 h后的山核桃仁在储藏期间的酸价、过氧化值和感官评分的变化规律,同时将静置入味温度、入味时间和储藏时间与酸价、过氧化值进行线性回归拟合分析。结果表明:静置入味温度和时间对山核桃仁储藏品质有一定的影响;随着静置入味温度的升高,山核桃仁酸价和过氧化值上升,感官评分先升高后下降;随着入味时间的延长,山核桃仁酸价和过氧化值也呈现上升趋势,但感官评分却在静置入味温度2℃和10℃下出现先上升后下降趋势,在25℃和35℃下呈持续下降的趋势;回归分析显示,静置入味温度、入味时间和储藏时间与酸价和过氧化值呈正相关,且3个因素与酸价和过氧化值相关性从高到低排序为:储藏时间>入味温度>入味时间。试验结果可为山核桃仁入味工艺的优化提供一定理论参考。
This study aimed to explore the effects of temperatures and time of static storage on the quality of walnut kernels.The changes of acid value,peroxide value and sensory score of walnut kernels after statically stored at 2,10,25 and 35℃for 6,12,18 and 24 h respectively were measured,and the static flavoring temperature,flavoring time and storage time were analyzed by linear regression fitting analysis with acid and peroxide values.The results showed that the temperatures and time of static storage presented certain impacts on the quality of walnut kernels.With the increase of storage temperatures,the acid and peroxide values of walnut kernels were increased,and the sensory scores were increased first and then decreased.With the extension of flavoring time,the acid and peroxide values of walnut kernels also showed an upward trend,and the sensory scores were first ascended and then reduced at 2 and 10℃,while showed a continuous decreasing trend at 25 and 35℃.Regression analysis showed that flavoring temperature,flavoring time and storage time were positively related with acid and peroxide values,and the three factors with acid and peroxide values correlation ranking from high to low was storage time>flavoring temperature>flavoring time.The experimental results can be combined with actual production,and provide certain theoretical references for the optimization of flavoring process of walnut kernels.
作者
高军龙
何侃
王春晓
杨建华
金超
邓杨勇
GAO Junlong;HE Kan;WANG Chunxiao;YANG Jianhua;JIN Chao;DENG Yangyong(Hangzhou Yaoshengji Food Co.,Ltd.,Hangzhou 311322,China)
出处
《保鲜与加工》
CAS
北大核心
2024年第10期103-108,共6页
Storage and Process
基金
杭州市科技发展计划项目(20231203A03)。
关键词
山核桃仁
静置入味
品质
回归分析
walnut kernels
static flavoring
quality
regression analysis
