Method for measuring and evaluating quality of peanut raw material for protein processing

A peanut and quality technology, applied in biological testing, material inspection products, testing food, etc., can solve the problems of reducing product quality, lack of processing suitability evaluation methods, and increasing costs, to improve texture quality, improve product quality, Enhanced chewing effect

Active Publication Date: 2017-10-03
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

At present, there are many peanut varieties in my country (a total of more than 8000 peanut germplasms are preserved), and the protein quality of each variety is significantly different. The mixed use of varieties, on the one hand, reduces the quality of the product, and on the other hand, increases the cost. Therefore, it is urgent to establish a raw material quality evaluation technology and method suitable for peanut protein processing, and to screen special peanut varieties suitable for protein processing.

Method used

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  • Method for measuring and evaluating quality of peanut raw material for protein processing
  • Method for measuring and evaluating quality of peanut raw material for protein processing
  • Method for measuring and evaluating quality of peanut raw material for protein processing

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] Embodiment 1, the establishment of the peanut quality determination model suitable for protein processing

[0028] (1) Determination of Peanut Quality

[0029] Get the peanut sample harvested in 2016 as a standard, 100 samples (conforming to the normal distribution law of the peanut population, as shown in Table 1);

[0030] Table 1 100 varieties of peanuts

[0031]

[0032]

[0033] A total of 45 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:

[0034] 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 sco...

Embodiment 2

[0081] Embodiment 2, the mensuration of peanut protein powder quality

[0082] The remaining 20 peanut varieties in Example 1 were subjected to protein powder quality determination.

[0083] Six indicators including the fruit shape score, crude protein content, leucine content, arginine content, conanutin Ⅰ and the subunit with a molecular weight of 23.5kDa accounted for the protein mass percentage of the 20 peanut varieties were substituted into Formula (1) calculates the protein powder quality of 20 varieties, and the comparison between the model prediction value and the chemical measured value of the peanut protein powder quality is shown in Table 8; The correlation coefficient between the two is 0.815, such as figure 1 shown.

[0084] Table 8 Comparison of model prediction value and chemical determination of peanut protein powder quality

[0085]

[0086]

Embodiment 3

[0087] Example 3, Establishment of Peanut Quality Evaluation Method Suitable for Protein Processing

[0088] The protein powder quality of 100 peanut varieties was divided into suitable and basically suitable categories by K-means cluster analysis and actual conditions (Table 9).

[0089] Table 9 Analysis of protein powder processing suitability

[0090]

[0091] Unsuitable for the remaining 52 varieties.

[0092] The weight of each index is determined according to the regression coefficient, 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 regarded as grade I score, and so on.

[0093] Table 10 The weight of each indicator in formula (1)

[0094]

[0095] K-means cluster analysis was carried out on the six quality indexes of peanuts, and each index was divided into three categories, namely grade I (suitable), grade II (basically suitable) and g...

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Abstract

The invention discloses a method for measuring and evaluating quality of a peanut raw material for protein processing. The method for measuring comprises measuring a fruit shape score, total protein content, leucine content, arginine content, conarachin I content and mass percentage content of subunit having molecular weight of 23.5 kDa in total proteins of a peanut sample to be measured, substituting the above measured values into the formula (1) and acquiring protein powder quality of the peanut sample to be measured. The method reduces analysis steps and is suitable for enterprise application. A peanut protein processing raw material quality evaluation model is built. Through six peanut quality characteristics, the peanut protein powder quality is determined. A near-infrared analyzer can conveniently and fast forecast indexes such as amino acids in the model. Through near-infrared analyzing detection of peanut kernels, all indexes in the forecasting model can be acquired simultaneously and the damage to peanut kernels is avoided. The method is convenient and fast.

Description

technical field [0001] The invention relates to a method for measuring and evaluating the quality of peanut raw materials suitable for protein processing. Background technique [0002] Peanut (Arachis hypogaea L.) belongs to the leguminous family and originated in the tropical and subtropical regions of South America. my country is the largest peanut producer and consumer in the world. In 2015, the peanut production was 16.44 million tons, of which 51% was used for oil extraction, and peanut meal was The by-product after oil extraction has an annual output of 3 million tons, and its protein content is about 44%. It is the third largest protein source in the world, but it is mainly used as feed in the domestic market, with low added value. At present, there is a gap of 1.35 million tons per year in my country's vegetable protein market. Due to the need to improve the quality of peanut protein powder, its application in food processing is restricted. At present, there are many...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): G01N33/02G01N21/359G01N5/04G01N27/447
CPCG01N5/04G01N21/359G01N27/447G01N33/02G01N33/6812G01N33/025G01N33/6827G01N33/6803G01N33/68
Inventor 王强刘红芝石爱民刘丽胡晖王丽
Owner INST OF AGRO FOOD SCI & TECH CHINESE ACADEMY OF AGRI SCI
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