Study On Low Temperature And Processing Characteristics Of Yuhua 65 High-Oleic Peanuts

Peanut(Arachis hypogaea L.)is an important economic crop and oil crop in China,and the three northeastern provinces are one of the most potential and dynamic areas of peanut industry development in China.Temperature is one of the most important environmental factors affecting peanut germination and oleic acid accumulation.Since peanut oleic acid mainly accumulates in the last month,and the peanut growth period in the northeast region is short,if the early sowing can be achieved,the high oleic peanut in the northeast region can increase production.Compared with common oleic peanut varieties,high oleic peanut varieties and their products have strong shelf life,long shelf life,good taste,and high oleic acid diet can reduce harmful low density lipoprotein cholesterol.Reduce the risk of cardiovascular disease.This paper mainly evaluates the apparent traits,economic traits and nutritional quality indexes of high oleic peanuts germinated at low temperature,and processes the low germination of high oleic peanuts after harvesting to observe the processing characteristics,which solves the actual production problems.It is of great significance.The specific summary is as follows:Low-alkali germination of high oleic acid peanuts in the laboratory: The test was carried out at 18 ℃ as the test treatment temperature.During the low temperature germination of peanut,the peanut bud length and water content increased significantly;the sugar content increased overall;the fat content decreased;the protein content in the germination process In the middle of the micro-wave movement,the change is not big.The preliminary screening showed that Yuhua 65 peanut was a high-oleic peanut variety with better germination under low temperature conditions.Low-alkali germination of high-oleic peanuts in the field: The low-temperature germination at the field level was higher with the germination rate of Yuhua 65,which is consistent with the conclusions at the laboratory level.The apparent traits and economic traits of peanuts germinated under low temperature conditions decreased slightly.Postharvest nutrient characteristics of low temperature germinated peanuts: The total sugar content of peanuts germinated under low temperature conditions was higher than that of germinated peanuts under normal temperature conditions;the fat content decreased slightly,but the fat content of peanuts of various varieties did not change much;The content showed a downward trend,and its content fluctuated little;the content of proline increased;the oleic acid content of peanut seed kernels decreased,the content of linoleic acid and palmitic acid increased,and the storage resistance decreased significantly.Processing characteristics of high oleic peanut: The optimal process conditions for the coated peanuts were single layer test,five layers of coating layer,baking temperature of 170 ℃,baking time of 50 min,syrup concentration of 40 by single factor test,orthogonal test and verification experiment.%;the optimum conditions for salty dried peanuts are baking temperature 160 ℃,baking time 5 min,salt addition 9%;the optimum conditions of peanut tofu are boiling temperature 80 ℃,boiling time 7 min,ratio of material to liquid 1 : 7,the amount of tea polyphenol added 0.1%.Different processing techniques have no effect on the oleic acid content of high oleic peanut products,and the oxidation rate of the finished oil prepared by high oleic acid peanut Yuhua 65 is slower than that of non-high oleic peanuts 9102.