山核桃仁碱法脱涩工艺研究

doi:10.3969/j.issn.1004-1524.2021.12.18

浙江农业学报 ›› 2021, Vol. 33 ›› Issue (12): 2381-2389.DOI: 10.3969/j.issn.1004-1524.2021.12.18

山核桃仁碱法脱涩工艺研究

范思敏¹^,²(), 穆宏磊², 郜海燕²^,^*(), 陈杭君², 房祥军², 吴伟杰²

1.上海大学生命科学学院,上海 200444
2.浙江省农业科学院食品科学研究所,农业农村部果品采后处理重点实验室,浙江省果蔬保鲜与加工技术研究重点实验室,中国轻工业果蔬保鲜与加工重点实验室,浙江杭州 310021

收稿日期:2021-03-26 出版日期:2021-12-25 发布日期:2022-01-10
通讯作者: 郜海燕
作者简介:* 郜海燕,E-mail: spsghy@163.com
范思敏(1995—),女,新疆奎屯人,硕士研究生,研究方向为果蔬保鲜与加工。E-mail: 1498762773@qq.com
基金资助:
国家自然科学基金(32172282);浙江省重点研发计划(2018C02006);浙江省农业科学院地方科技合作项目(CA202008)

Study on alkaline deastringency of hickory kernel

FAN Simin¹^,²(), MU Honglei², GAO Haiyan²^,^*(), CHEN Hangjun², FANG Xiangjun², WU Weijie²

1. School of Life Sciences, Shanghai University, Shanghai 200444, China
2. Key Laboratory of Post-Harvest Handling of Fruits, Ministry of Agriculture and Rural Affairs, Key Laboratory of Fruits and Vegetables Postharvest and Processing Technology Research of Zhejiang Province, Key Laboratory of Postharvest Preservation and Processing of Fruits and Vegetables, China National Light Industry, Institute of Food Science, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China

Received:2021-03-26 Online:2021-12-25 Published:2022-01-10
Contact: GAO Haiyan

摘要/Abstract

摘要：

为探索一种利用NaHCO₃对山核桃仁脱涩的碱法脱涩工艺,基于综合了脱涩率与感官评分的响应值,通过单因素试验和响应面试验优化其工艺参数,并对比碱法脱涩与传统的沸水脱涩对山核桃仁游离酚、结合酚含量,以及过氧化值、碘值、酸价等指标的影响。结果显示:优化后的碱法脱涩工艺参数为脱涩温度65 ℃,脱涩时间100 min,NaHCO₃质量分数5%,固液比(g·mL^-1)1∶15。在此条件下,山核桃仁的脱涩率为92.04%,感官评分为9.2分,响应值为75.47。与沸水脱涩相比,碱法脱涩既能去除苦涩味,又能更大限度地保留山核桃仁中的结合酚,减少油脂、脂肪酸和不饱和脂肪酸的氧化,从而更好地保持山核桃仁的品质。

关键词: 山核桃仁, 碱法脱涩, 品质

Abstract:

In order to explore a suitable alkaline deastringency method for hickory kernel, based on the response value (consisting of both deastringency rate and sensory score), single-factor tests and response surface test were adopted to optimize its technical parameters. Besides, the effects of both the proposed alkaline deastringency method and the traditional boiling-water deastringency method on the contents of free phenol and bound phenol, peroxide value, acid value and iodine value were explored. It was shown that the optimized technical parameters were as follows: deastrinency temperature of 65 ℃, deastrinency time of 100 min, NaHCO₃ mass fraction of 5%, solid-liquid ratio (g·mL^-1) of 1∶15. Under this condition, the deastringency rate was 92.04%, sensory score was 9.2, and the response value was 75.47. Compared with the traditional boiling-water deastringency method, the proposed alkaline deastringency method could remove astringency from hickory kernel, retain more bound phenol, reduce the oxidization of fat, fatty acid and unsaturated fatty acid, and maintain the quality of hickory kernel.

Key words: hickory kernel, alkaline deastringency, quality

中图分类号:

TS255.6

范思敏, 穆宏磊, 郜海燕, 陈杭君, 房祥军, 吴伟杰. 山核桃仁碱法脱涩工艺研究[J]. 浙江农业学报, 2021, 33(12): 2381-2389.

FAN Simin, MU Honglei, GAO Haiyan, CHEN Hangjun, FANG Xiangjun, WU Weijie. Study on alkaline deastringency of hickory kernel[J]. Acta Agriculturae Zhejiangensis, 2021, 33(12): 2381-2389.

图/表 13

表1 山核桃仁感官评价标准

Table 1 Sensory score standard of hickory kernel

项目Item	评分标准Grading standard	分值Score
口感Taste	无苦涩味,且无异味No astringency, and no peculiar taste	3~5
	略有苦涩味,可以忍受Slight astringency, bearable	1~<3
	苦涩味较重,难以下咽Heavy astringency, difficult to swallow	0~<1
形态Appearance	仁颗粒完整,整体无碎粒Kernel granules are complete, without finely divided particles	2~3
	仁部分颗粒完整,有较少碎粒Part of kernel granules are complete with a little divided particles	1~<2
	颗粒不完整,碎粒较多Kernel granules are incomplete with much divided particles	0~<1
色泽Color	褐色,整体颜色均匀The color is brown and uniform	1~2
	颜色较深、颜色不均匀The color is dark and uneven	0~<1

表2 响应面试验的因素与水平

Table 2 Factors and levels of response surface test

水平 Level	(A)脱涩温度 Deastrinency temperature/℃	(B)脱涩时间 Deastrinency time/min	(C)NaHCO₃质量分数 NaHCO₃ mass fraction/%	(D)固液比 Solid-liquid ratio/(g·mL^-1)
-1	55	60	3	1:10
0	60	80	4	1:20
1	65	100	5	1:30

图1 脱涩温度对山核桃仁脱涩率的影响

Fig.1 Effect of deastringency temperature on deastringency rate of hickory kernel

图2 脱涩时间对山核桃仁脱涩率的影响

Fig.2 Effect of deastringency time on deastringency rate of hickory kernel

图3 NaHCO3质量分数对山核桃仁脱涩率的影响

Fig.3 Effect of NaHCO3 mass fraction on deastringency rate of hickory kernel

图4 固液比对山核桃仁脱涩率的影响

Fig.4 Effect of solid-liquid ratio on deastringency rate of hickory kernel

表3 响应面试验设计与结果

Table 3 Design and results of response surface test

试验号 Test No.	A℃	B/min	C/%	D/(g· mL^-1)	响应值 Response value	试验号 Test No.	A/℃	B/min	C/%	D/(g· mL^-1)	响应值 Response value
1	55	80	4	1:30	68.60	16	65	80	5	1:20	70.27
2	65	100	4	1:20	71.53	17	60	60	3	1:20	69.43
3	65	80	3	1:20	69.24	18	60	80	4	1:20	71.20
4	65	60	4	1:20	69.46	19	55	100	4	1:20	73.05
5	60	100	3	1:20	71.97	20	60	60	5	1:20	69.40
6	55	80	5	1:20	69.44	21	60	80	4	1:20	68.49
7	55	60	4	1:20	70.37	22	60	60	3	1:10	71.89
8	60	80	4	1:20	69.89	23	60	100	3	1:30	71.92
9	60	80	5	1:30	74.21	24	65	80	4	1:30	68.46
10	60	80	4	1:20	69.82	25	55	80	3	1:20	68.89
11	55	80	4	1:10	69.45	26	60	100	5	1:20	69.40
12	60	80	3	1:10	69.97	27	60	100	4	1:10	68.12
13	65	80	4	1:10	68.48	28	60	80	5	1:10	70.87
14	55	80	5	1:20	69.40	29	60	80	3	1:30	72.20
15	55	60	4	1:30	70.24

图5 各因素交互作用的响应面图 A,脱涩温度;B,脱涩时间;C,NaHCO3质量分数;D,固液比。

Fig. 5 Response surface diagram of comprehensive score of various factors A, Deastringency temperature; B, Deastringency time; C, NaHCO3 mass fraction; D, Solid-liquid ratio.

图6 不同处理下山核桃仁的游离酚含量 CK,未经处理;T1,沸水脱涩;T2,碱法脱涩。柱上无相同字母的表示处理间差异显著(P<0.05)。下同。

Fig. 6 Content of free phenol of hickory kernel under different treatments CK, Without deastringency; T1, Boiling-water deastringency; T2, Alkaline deastringency. Bars marked without the same letters indicated significant difference at P<0.05. The same as below.

图7 不同处理下山核桃仁的结合酚含量

Fig.7 Content of bound phenol of hickory kernel under different treatments

图8 不同处理下山核桃仁的过氧化值

Fig.8 Peroxide value of hickory kernel under different treatments

图9 不同处理下山核桃仁的酸价

Fig.9 Acid value of hickory kernel under different treatments

图10 不同处理下山核桃仁的碘值

Fig.10 Iodine value of hickory kernel under different treatments

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山核桃仁碱法脱涩工艺研究

Study on alkaline deastringency of hickory kernel

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