远红外烘烤咸酥花生的工艺参数优化及品质分析

为了提高咸酥花生的烘烤品质，应用正交试验优化远红外烘烤咸酥花生的工艺参数，并研究其烘烤过程中的品质变化规律。结果表明：远红外烘烤咸酥花生的最佳工艺参数为：烘烤温度130℃，烘烤时间2.5 h，物料量为0.312 kg/kW。咸酥花生的酸价、过氧化值随烘烤时间的延长而缓慢升高，在最优工艺条件下不会显著影响其品质；由于在烘烤过程中发生美拉德反应，还原糖和游离氨基酸的含量随烘烤时间的延长而下降，这有利于咸酥花生烘烤香味的产生；脂肪氧化酶（LOX）和抗营养因子花生胰蛋白酶抑制剂（PTI）的活性随烘烤时间的延长而下降，其中LOX活性在130℃烘烤 0.5 h可被完全钝化、PTI活性在130℃烘烤2.5 h可几乎全部被钝化。LOX和PTI活性的钝化有利于提高咸酥花生的贮藏稳定性和食用品质。

Optimized parameters and quality analysis of salty and crisp peanut by far-infrared roasting

In order to improve the quality of salty and crisp peanut, the optimized parameters of salty and crisp peanut by far-infrared roasting using orthogonal design, and the quality changes of salty and crisp peanut during roasting were investigated. The results showed as follows: the optimized parameter for far-infrared roasting was 0.312 kg/kW peanut roasted at 130℃ for 2.5 h. During peanut roasting, the acid value (AV) and peroxide value (POV) in salty and crisp peanut increased slowly, which would not significant affect its quality under the optimized parameter by far-infrared roasting. Whereas, contents of reducing sugars and free amino acids decreased for maillard reaction during roasting, which was beneficial to roasting flavor of salty and crisp peanut, and activities of lipoxygenase (LOX) and the anti-nutritional factors such as trypsin inhibitor in peanut (PTI) also declined. LOX activity was completely inactivated when salty and crisp peanut roasted at 130℃ for 0.5 h, and PTI activity was almost completely inactivated when salty and crisp peanut roasted at 130℃ for 2.5 h. The inactivation of activities of LOX and PTI could improve storing stability and edible quality of salty and crisp peanut.