Quality Analysis Of Main Cultivars Of Peanut In Liaoning Province And Study On Compound Peanut Butter

Peanut,one of the nuts,falls into the scientific name of peanut,which is rich in yield and widely used in our country.Peanut has high nutritional value,balanced diet,prevention of cardiovascular disease,diabetes and obesity,resistance to cancer cell growth and anti-aging of disease prevention and health care.Peanut butter is a kind of food with strong aroma of fried peanut,which is grinded and processed from high quality peanut rice.Peanut butter is rich in vegetable protein,vitamins,minerals and so on.With its unique flavor and convenient eating,peanut butter has become an indispensable delicacy on people's table.At present,the research on peanut butter at home and abroad mainly focuses on whole-fat peanut butter,gradually turning to low-fat or defatted peanut butter,nutritious flavor peanut butter and so on.In this paper,Liaoning peanut was used as raw material to determine the content of the main components of peanut,and the principal component analysis was carried out.Peanut butter was made from different varieties of peanuts,sensory evaluation was carried out,rheological and textural properties of peanut butter were analyzed,and the superior varieties of peanut butter were selected.Hazelnut peanut butter,yam peanut butter and chestnut peanut butter were made.The changes of color and volatile aroma components during storage of compound peanut butter were analyzed,and the nutrient composition-texture-flavor model of compound peanut butter was established.Type.The experimental contents and results are as follows:(1)The main components of peanut in Liaoning Province were determined and analyzed by principal component analysis.It was found that Dabaisha peanut had the most fat content,protein and amino acid content;Osmanthus fragrans 1026 peanut had the highest protein and linoleic acid content,and Shenhua white peanut had the most oleic acid content;after principal component analysis,it was found that the quality of peanut could be simply judged by the indexes of amino acid,protein,stearic acid,linoleic acid and palmitic acid.(2)Peanut butter was made from 9 kinds of peanuts.The sensory evaluation,texture analysis and rheological analysis of peanut butter were carried out.The dominant peanut butter varieties were Dabaisha and Erbeihong.(3)The proportion of food additives with the best synergistic effect and the formula of compound peanut butter were determined.The results showed that the optimum formula of hazelnut peanut butter was: hazelnut 20%,edible salt 4%,sugar 8%,peanut oil 4%,monoglyceride and sucrose ester 1:1.The optimum formula of chestnut peanut butter is 20%chestnut,3% edible salt,6% sugar,8% peanut oil and 1:1 ratio of monoglyceride and xanthan gum.The optimum formula of yam peanut butter is yam 20%,edible salt 2%,sugar 6%,peanut oil 8% and monoglyceride 2%.(4)Component analysis of color and volatile aroma of compound peanut butter during storage.From peanut variety aspect,the color change rule of Dabaisha peanut butter and Ergehong peanut butter during storage is almost the same.The degree of change of volatile aroma components of Dabaisha peanut butter is relatively smaller,while the volatile aroma of Ergehong peanut butter changes more obviously.From different excipients of peanut butter,the change of volatile aroma of Ergehong peanut butter during storage period is more obvious.Among them,hazelnut peanut butter has the most obvious color change,followed by yam peanut butter,and the most stable is chestnut peanut butter.The volatile aroma of yam peanut butter is not as rich as that of chestnut and hazelnut peanut butter,and the aroma of hazelnut peanut butter is not as stable as that of chestnut peanut butter.