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Quality determination of peanuts suitable for peanut oil processing, and evaluation method thereof

A technology of peanut quality and determination method, applied in the direction of testing food, material inspection products, etc., to achieve the effect of reducing analysis steps

Active Publication Date: 2015-07-22
INST OF AGRO FOOD SCI & TECH CHINESE ACADEMY OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, how to reflect the oil quality of peanut protein by using the "less but more refined" peanut quality characteristics has not been reported yet.

Method used

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  • Quality determination of peanuts suitable for peanut oil processing, and evaluation method thereof
  • Quality determination of peanuts suitable for peanut oil processing, and evaluation method thereof
  • Quality determination of peanuts suitable for peanut oil processing, and evaluation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] Embodiment 1, the establishment of the peanut quality measurement model suitable for peanut oil processing

[0022] (1) Determination of peanut quality

[0023] The peanut samples harvested in 2011 were taken as standard products, 45 samples (in line with the normal distribution law of the peanut population, as shown in Table 1);

[0024] Table 1 45 varieties of peanuts

[0025]

[0026] A total of 35 indicators were measured for the sensory quality, physical and chemical and nutritional quality and processing quality indicators of each variety; among them, each indicator and its measurement methods and standards are as follows:

[0027] Peanut physical characteristics: fruit shape: when the fruit shape of the peanut sample is hockey stick shape, the fruit shape score is 1; when the peanut sample fruit shape is hump shape, the fruit shape score is 2; when the peanut sample fruit shape is beaded When the fruit shape of the peanut sample is normal, the fruit shape sc...

Embodiment 2

[0068] Embodiment 2, the mensuration of peanut sample peanut oil quality

[0069] The remaining 11 peanut varieties in Example 1 were subjected to the determination of peanut quality.

[0070] The crude fat content, oleic acid content / linoleic acid content, and unsaturated fatty acid content of the 11 peanut varieties were substituted into the formula (1), and the peanut oil quality of the 11 varieties was calculated, and the peanut oil quality of the 11 peanut samples was obtained. Comprehensive value (representing the oxidative stability of peanut), the comparison of the model prediction value and chemical measured value of this peanut oil comprehensive value is shown in table 8; The coefficient is 0.70 ( figure 1 shown).

[0071] Table 8 Comparison of model predicted values ​​and chemical measured values ​​of peanut oil in 11 peanut samples

[0072]

Embodiment 3

[0073] Example 3, Establishment of a Peanut Quality Evaluation Method Suitable for Oil Processing

[0074] Using the method of K-means clustering analysis, the comprehensive value of peanut oil is classified into three categories initially, the cluster center of each category is determined, and the comprehensive value of peanut oil is divided into three grades, then the measured 45 peanut oil The varieties are classified as shown in Table 9.

[0075] Table 9 Classification of 45 peanut varieties

[0076]

[0077]

[0078] According to the regression coefficient of each index in the formula (1), the weight of each index is determined, and the K-means cluster analysis and the actual situation are used to divide each evaluation index into grade I, grade II and grade III, and the weight value of each index is taken as the score of grade I ,And so on.

[0079] Table 10 Weight of each indicator in formula (1)

[0080] serial number index coefficient Weights ...

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Abstract

The present invention discloses quality determination of peanuts suitable for peanut oil processing, and an evaluation method thereof. The quality determination method comprises the following steps: determining crude fat content, oleic acid content, linoleic acid content and the total content of unsaturated fatty acids in a peanut sample requiring determination, wherein the crude fat content, the oleic acid content, the linoleic acid content and the total content of the unsaturated fatty acids are respectively the mass percentages of the crude fat, the oleic acid, the linoleic acid and the total unsaturated fatty acids in the peanut sample requiring determination; and substituting the determination values ??into a formula (1) to obtain grease oxidation stability of the peanut sample requiring determination. According to the present invention, a SPSS software is adopted to carry out K-means cluster analysis on a comprehensive value of peanut oil quality, and the peanuts are sequentially ordered according to size, and are divided into three classes of a suitable class, a basically suitable class and an unsuitable class.

Description

technical field [0001] The invention relates to a peanut quality measurement and evaluation method suitable for peanut oil processing. Background technique [0002] Peanut (Arachis hypogaea L.) belongs to the leguminous family and originated in the tropical and subtropical regions of South America. It is an important oil protein resource. The oil content in peanuts is 46% to 52%, and the unsaturated fatty acid content is more than 85%. The proportion of my country's peanut oil extraction accounts for 53% of the total peanut output, with an annual output of about 2 million tons of peanut oil. In recent years, the consumption of peanut oil has continued to grow. Peanut oil is rich in nutrients and has a pure and pure smell. It is a good cooking oil and one of the most popular edible oils at present. Oxidative stability of oil is an important index to measure the quality of peanut oil, and it is closely related to people's health. Therefore, peanut oil with good oxidation stab...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): G01N33/02
Inventor 王强刘红芝刘丽王丽张建书
Owner INST OF AGRO FOOD SCI & TECH CHINESE ACADEMY OF AGRI SCI
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