| Peanut is a popular cereal crop.Peanut has rich nutrition,strong taste,high oil content,can be used as oil crops,and it contains rich protein,can be used as raw material of vegetarian high-protein food,and has high economic value.Peanut plays an important role in international peanut trade.Peanut contains 8 kinds of essential amino acids for human body.Peanut is also the plant crop with the highest thiamine content,and contains a lot of VE and minerals in its fruit.Resveratrol and beta-glutathione are also abundant in peanut fruit [1].At present,the research on peanut at home and abroad is relatively full and universal,but as a major province of peanut cultivation,Liaoning's special research on peanut is not enough.Due to the differences of physical and chemical properties,processing properties,nutrients and other contents among peanut varieties,it is particularly important to explore the data differences among peanut varieties in Liaoning Province and to help better produce and utilize peanuts in Liaoning Province.This can not only improve the utilization rate of peanuts and save peanut resources,but also improve the quality of peanut products,and have got better peanut products.The experimental contents and results are as follows:(1)The basic nutrient components of peanut in Liaoning Province were determined quickly and in detail by near infrared grain analyzer.It can be concluded that the main peanut varieties in Liaoning Province are rich in nutrients,high in protein and fat,and there are certain differences in nutrient contents among different varieties.The principal component analysis shows amino acids,protein,stearic acid,linoleic acid and palmitic acid.Evaluation of Several Indicators to Judge the Quality of Peanut(2)The volatile aroma components in peanut cultivars were analyzed and measured by GC-MS.The most important indexes affecting peanut aroma components were 2-amino-4-methylbenzoic acid,1-methylpyrrole,valeraldehyde,n-hexanol,benzyl alcohol and 3-methyl alcohol.Contents of dimethyl-1-octene,2-ethylhexyl isohexyl ester and octanol.According to the score of principal component factors,Fuhua 30 was the best comprehensive aroma quality of peanut.(3)peanut butter was soaked in n-hexane and peanut protein was degreased.The peanut protein was extracted by alkali dissolution and acid precipitation.The content and distribution of peanut globulin and peanut globulin in peanut were determined by SDS PAGE gel electrophoresis,and the interspecific differences among different varieties were compared.According to the results of all peanut varieties,the content of PAG-II fluctuated around 13.02%,and there were significant differences among different varieties.The content of conglobulin I was about 19.21%,and there was a great difference among species,and the content of conglobulin I was about 25.79% among varieties.The variation coefficient of peanut globulin was 7.08%,and the content of peanut globulin was about 55%.(4)The extracted protein was used to determine the functional properties of the protein,such as soluble water absorption and oil absorption.Among the total protein quality of the main peanut varieties in Liaoning Province,the difference of protein solubility among species is the largest,while the difference of oil absorption between species is very small,which is basically not affected by varieties.The content of peanut globulin was positively correlated with protein solubility.(5)Major peanut in Liaoning Province was processed with peanut milk.Through single factor experiment and orthogonal experiment,the formula was determined as follows: 30% peanut milk,7% sugar,25 min baking time,2.5% carrageenan,1.5% CMC and 1.5% xanthan gum.The peanut latex prepared with this formula had good stability and mellow taste.Strong fragrance.(6)The peanut milk of Liaoning Province was applied through the above formula.The sensory evaluation was used to determine the centrifugal precipitation rate and the oil precipitation rate.The peanut milk prepared by the p H value of protein and fat content had attractive color,strong peanut aroma,rich nutrition and excellent sensory quality.(7)According to principal component analysis,12 indexes of protein,fat,palmitic acid,stearic acid,oleic acid,linoleic acid,amino acid,peanut globulin content,centrifugal precipitation rate,protein solubility,protein content of peanut milk and fat content of peanut milk were compared.It was concluded that the quality of processed peanut milk of Fuhua 17 was the best and the comprehensive score was the highest,that is,Fuhua 17 peanut.The most suitable peanut varieties for production and processing in Liaoning Province were Tangyou 8252,Osmanthus fragrans 1026 and Fuhua 30. |
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