塔里木大学学报2023，Vol.35Issue(4)：60-68,9.DOI:10.3969/j.issn.1009-0568.2023.04.008
榨油温度对核桃饼粕的色泽、香气、味道及基础营养成分的影响研究
Effects of oil pressing temperature on the color,aroma,flavor,and basic nutrients of walnut cake
摘要
Abstract
With walnut as raw material,the effects of oil pressing temperature on the color,aroma,flavor,and basic nutrients of walnut cake were studied.The color,aroma and flavor substances of walnut cake were determined by colorimeter,GC-MS and HPLC.The results showed that the surface of walnut cake changed from yellow to brown with the temperature rising from 40℃ to 160℃.The content of 15 main aroma components increased.The fresh amino acid content of the cake showed a trend of first decreasing and then increasing,while the sweet and salty amino acid content showed a trend of first increasing and then decreasing,while the bitter amino acid content slightly decreased.A small amount of bitter 5-hydroxymethylfurfural was detected in hot pressed walnut cake at 70℃ and 160℃.For every 100 g of walnut cake,water content decreased from 7.190 to 6.810 g,ash content increased from 4.170 to 4.310 g,crude fat decreased from 6.45 to 5.38 g,and crude protein increased from 46.174 to 70.205 g.The walnut cake has a high protein content and rich amino acids,so it is a good raw material for developing high protein food,preparing functional food,microbial fermentation and participating in Maillard reaction.关键词
核桃饼粕/氨基酸/5-羟甲基糠醛/色泽/香气Key words
walnut cake/amino acids/5-hydroxymethylfurfural/color/aroma分类
轻工纺织引用本文复制引用
付超,白冰瑶,王辉,时春辉,杨阳,菅田田..榨油温度对核桃饼粕的色泽、香气、味道及基础营养成分的影响研究[J].塔里木大学学报,2023,35(4):60-68,9.基金项目
塔里木大学校长基金硕士项目"热榨核桃粕的基础性研究"(TDZKSS202122) （TDZKSS202122）
