葵瓜子经过炒制或者烘烤,口感酥脆,是一种优良的休闲食品,深受广大消费者的喜爱。该研究将蒸煮入味和负压入味2种方法相结合,大大缩短了葵瓜子入味的时间;同时对葵瓜子的配方及加工工艺进行了优化,得到最佳的烘烤葵瓜子工艺(以葵瓜子质量计):料液比1∶4(g∶mL),盐添加量10%,白糖添加量6%,甘草添加量6%,烘烤温度130 ℃, 烘烤时间2 h。烘烤葵瓜子中蛋白含量为19%,脂肪含量为53%,过氧化值和酸价均符合国家的标准,色泽均匀。同时检测出70余种风味物质,包含杂环类(吡嗪、吡咯、吡啶、呋喃)、烷烃类、醛类、酮类、酯类、酸类、醇类等,其中杂环类物质是主要的呈香物质,如2-甲基吡嗪、2,5-二甲基吡嗪、2-乙基-5-甲基吡嗪等物质,赋予葵瓜子特有香味。
Sunflower seeds are fried or roasted and have a crisp taste. They are an excellent snack food and are deeply loved by consumers. In this study, the two methods of cooking and negative pressure were combined, which greatly shortened the time for sunflower seeds to taste. At the same time, the formula and processing technology of sunflower seeds were optimized, and the best roasting sunflower seeds process (calculated by the weight of sunflower seeds) was obtained, the ratio of solid to liquid was 1∶4, the amount of salt added was 10%, the amount of sugar added was 6%, the amount of licorice added was 6%, the roasting temperature was 130 ℃, and the roasting time was 2 h. The protein content of roasted sunflower seeds was 19%, the fat content was 53%, the peroxide value and acid value were in line with national standards, and the color was uniform. At the same time, more than 70 kinds of flavor substances were detected, including heterocycles (pyrazine, pyrrole, pyridine, and furan), alkanes, aldehydes, ketones, esters, acids, alcohols, and other substances. The main aroma substances, such as 2-methylpyrazine, 2,5-dimethylpyrazine, 2-ethyl-5-methylpyrazine, etc., endowed sunflower seeds with their unique aroma.
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