浓香花生油脂体的提取工艺优化及品质分析Optimization of extraction process and quality of flavored peanut oil bodies

Abstract

以花生仁为原料，先红外辐射预处理，再采用酶解法提取浓香花生油脂体。在单因素试验的基础上，通过响应面法优化浓香花生油脂体的提取工艺并对其品质进行分析。结果表明：浓香花生油脂体最佳提取工艺条件为液料比6∶ 1、复合酶（纤维素酶、果胶酶与木聚糖酶比例63∶ 24∶ 13）加酶量460 U/g、pH 5.5、酶解时间110 min、酶解温度51 ℃，在此条件下浓香花生油脂体得率为50.89%。所得浓香花生油脂体呈半流动态乳液状，淡黄色，具有浓郁的烘烤花生香，平均粒径为（3.49±0.61）μm，必需氨基酸含量为5.39 mg/100 g，氨基酸总量为13.50 mg/100 g，冻融稳定性良好。 The peanuts were pretreated by infrared radiation, and then flavored peanut oil bodies were extracted by enzymolysis method. Based on single factor experiment, the extraction technology of flavored peanut oil bodies was optimized by response surface methodology, and the quality of flavored peanut oil bodies was analyzed. The results showed that the optimal extraction conditions of flavored peanut oil bodies were obtained as follows: liquid-solid ratio 6∶ 1, complex enzyme(ratio of cellulase to pectinase to xylanase 63∶ 24∶ 13) dosage 460 U/g, pH 5.5, enzymolysis time 110 min and enzymolysis temperature 51 ℃. Under the optimal conditions, the yield of flavored peanut oil bodies was 50.89%. The flavored peanut oil bodies extracted was semi-fluid emulsion, light yellow, with strong roasted peanut aroma. The average particle, content of essential amino acids and total amino acids of flavored peanut oil bodies were (3.49±0.61）μm, 5.39 mg/100 g and 13.50 mg/100 g,respectively. Also the flavored peanut oil bodies had good freeze-thaw stability.

Keywords

• 浓香花生油脂体；响应面法；得率；品质
• flavored peanut oil bodies; response surface methodology; yield; quality