食品与发酵工业2026，Vol.52Issue(9)：229-238,10.DOI:10.13995/j.cnki.11-1802/ts.043920
基于化学计量法结合多元仪器分析不同加工工段对低脂核桃酱品质特性的影响
Influence of different processing stations on quality characteristics of low-fat walnut paste by combining multivariate statistics with modern instrumental analysis
摘要
Abstract
To investigate the variation of quality characteristics of low-fat walnut sauce at different processing stages and to identify the main processing stages affecting the quality of low-fat walnuts,the quality indices of low-fat walnut sauce were analysed based on chemical analysis combined with multivariate statistical analysis.Based on chemical analysis and multivariate statistical analysis,the quali-ty indices and volatile components of low-fat walnut sauce were analysed at the blending,baking,homogenization,and sterilisation stages.The changes in microstructural properties were further investigated using modern instruments such as a scanning electron microscope,a la-ser particle sizer,a near-infrared spectrometer,and an oscillometric scanner.Results showed that the protein and dietary fibre contents of the low-fat walnut sauce in the baking stage were significantly higher than those in the other stages(P<0.05),with 9.27 g/100 g and 4.88 g/100 g,respectively.and with the highest overall acceptability(8.9 points),Maillard reaction took place in this section generated volatile aldehydes with nutty and roasted flavors,such as hexanal and furfural.During homogenization,the d50 particle size of low fat wal-nut butter decreased by 27.56 μm,thereby improving the stability of the paste.The centrifugal precipitation rate of the low-fat walnut sauce in the sterilisation stage was reduced 16.5%and the hardness increased 0.07 N,but off-flavours,such as 2-ethylbutyric acid was produced.In contrast,the sterilised group produced browning and off-flavours in the sauce body due to high temperatures,leading to a de-crease in acceptability.The structure of the sauce body was achieved by reorganisation of protein hydrogen bonding and enhancement of hy-drophobicity.关键词
低脂核桃酱/不同加工工段/品质特性/微观结构Key words
low-fat walnut sauce/different processing/quality characteristics/structural characteristics引用本文复制引用
牛逍瞳,米合热班·塞外都拉,王莹,张健,许铭强,张婷,马燕..基于化学计量法结合多元仪器分析不同加工工段对低脂核桃酱品质特性的影响[J].食品与发酵工业,2026,52(9):229-238,10.基金项目
"天山英才"培养计划项目(2024TSYCCX0098) （2024TSYCCX0098）
自治区博士后资助经费项目(03090019) （03090019）
新疆农业科学院自主培育专项(xjnkyzzp-2022003) （xjnkyzzp-2022003）
