用微波和无线电频率辅助的花生的两步烤,提高了加热效率和风味
Ruitong Hou1, Haonan Jiang1, Xin Zhang1
1College of Food Science and Engineering, Northwest A&F University, 712100 Yangling, Shaanxi, PR China.
Food chemistry: X
|July 18, 2025
概括
微波或无线电频率预热可显著减少花生烤时间. 微波预热花生获得了卓越的感官分数,为高质量的花生提供了更快,更节能的加工方法.
科学领域:
- 食品科学与技术 食品科学与技术
- 农业工程 农业工程
背景情况:
- 传统的花生加工方法,比如炸花生,需要大量的时间.
- 需要高效,高质量的花生加工技术.
研究的目的:
- 为了研究微波或无线电频率预热与烤箱烤相结合,用于加工花生.
- 为了减少加工时间和能源消耗,同时保持花生质量.
主要方法:
- 干花生 (DFPK),微波预热和烤花生 (MWPK) 和射频预热和烤花生 (RFPK) 的加工时间和温度的比较.
- 感官评估以优化烤箱烤条件.
- 头部空间固体相微抽气色谱质谱 (HS-SPME-GC-MS) 用于挥发性化合物分析.
主要成果:
- MWPK在70秒内达到130°C,比DFPK快得多 (18分钟到90°C).
- 在180秒内,RFPK达到130°C.
- 与RFPK和DFPK相比,MWPK样本获得了更高的感官得分.
- 发现的关键芳香化合物包括2,5-二甲基-皮拉和2-乙基-3-甲基-皮拉.
结论:
- 70秒微波预热的最佳过程,然后在130°C的烤箱烤5分钟,可以获得高质量的花生.
- 这种新的方法大大减少了处理时间和能源消耗.
- 梅拉德反应对于在烤花生中产生理想的芳香化合物至关重要.
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