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Determination method and evaluation method of quality of peanuts for peanut sauce

A measurement method, the technology of peanut butter, is applied in the direction of testing food, material inspection products, etc., which can solve the problems of waste of resources and achieve the effect of high standardization and simple analysis method

Inactive Publication Date: 2015-09-16
INST OF AGRO FOOD SCI & TECH CHINESE ACADEMY OF AGRI SCI
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  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

[0005] The purpose of the present invention is to provide a quality measurement method and evaluation method for peanuts used in peanut butter. By using this quality measurement method and evaluation method, it can be predicted whether a certain peanut variety is suitable for processing into peanut butter, so as to overcome the existing peanut butter processing industry. Resource waste and economic loss caused by the production of peanut butter

Method used

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  • Determination method and evaluation method of quality of peanuts for peanut sauce
  • Determination method and evaluation method of quality of peanuts for peanut sauce
  • Determination method and evaluation method of quality of peanuts for peanut sauce

Examples

Experimental program
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Effect test

Embodiment 1

[0025] A method for determining the quality of peanuts for peanut butter, through the following steps:

[0026] (1) The conventional method is used to determine the 100 kernel weight, crude protein content, crude fat content, O / L value and total -VE content of peanut samples, as shown in Table A.

[0027] Table A Quality analysis of peanut varieties to be tested

[0028]

[0029]

[0030] (2) Substitute the chemical value of the five indicators in the above step (1) (the chemical value here refers to the average value of each variety, that is, the data in Table A) into the established model formula (1) to obtain peanut butter The comprehensive value of quality Y is shown in Table B. For example, for Osmanthus fragrans 17, the weight of persimmon (69.7), crude protein content (19.19), crude fat content (57.47), O / L value (1.08) and total -VE content (13.53), substituted into formula (1).

[0031] The formula (1) is as follows: Y comprehensive=1.371001-0.00941×100 kernel weight+0.00852...

Embodiment 2

[0037] Example 2: Establishment of a peanut quality evaluation model suitable for peanut butter

[0038] 1. Determination of peanut quality

[0039] Take 26 peanut samples harvested in 2013 (in accordance with the normal distribution law of peanut population, as shown in Table 1);

[0040] Table 1 26 peanut varieties

[0041]

[0042] A total of 24 indicators of sensory quality, physical and chemical nutritional quality and processing quality of each variety were measured; the variation range, mean, standard deviation, and coefficient of variation of the basic data of the selected 24 peanut varieties were analyzed, and the results are shown in Table 2.

[0043] Table 2 Quality characteristics of peanut varieties

[0044]

[0045]

[0046] The coefficient of variation is a statistic that measures the degree of change in a set of data, the coefficient of variation of four indicators such as crude fat, crude protein, ash, and red. <10% (respectively 7.76%, 9.13%, 8.96%, 9.30%), the coeffici...

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Abstract

The invention relates to a determination method and an evaluation method of quality of peanuts for peanut sauce. The determination method comprises the following steps: determining the 100-kernel weight, the crude fat content, the crude protein content, the specific value of oleic acid / linoleic acid (O / L) and the content of the total vitamin E of peanuts to be determined; substituting each determination value into the following formula so as to obtain the synthesis Y of the quality synthetical value of peanuts for peanut sauce: synthesis Y=1.371001-0.00941*100-kernel weight+0.00852*crude protein content-0.01506*crude fat content+0.03546*content of total vitamin E+0.04408*O / L. The determination method and the evaluation method of the quality can forecast whether a certain peanut variety is suitable for being processed into peanut sauce so as to overcome resource loss and economic loss due to peanut sauce production of mixed varieties for the existing peanut sauce processing industry.

Description

Technical field [0001] The invention relates to a method for evaluating the quality of peanuts, in particular to a method for measuring the quality of peanuts for peanut butter and an evaluation method thereof. Background technique [0002] There are many varieties of peanuts in my country, and they are rich in nutrients such as fat, protein, and vitamins. Among them, the protein content is 12.48-36.82%, the fat content is 32.2%-60.2%, and the fat is rich in unsaturated fatty acids, the content can reach 80%. It is known as "longevity fruit", "plant flesh" and many other good names. [0003] Peanut butter is rich in plant protein, vitamins (niacin, vitamin E, etc.) and minerals. It is rich in nutrition and has a unique flavor. It is a good meal and condiment. In recent years, the consumption of peanut butter in my country has gradually increased, and it has been unanimously recognized by consumers. At present, the processing technology of peanut butter has reached maturity, and it...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): G01N33/02
Inventor 王强刘红芝巩阿娜刘丽石爱民胡晖林伟静杨颖
Owner INST OF AGRO FOOD SCI & TECH CHINESE ACADEMY OF AGRI SCI
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