Study On Preparation Technology And Shelf Life Prediction Model Of Hazelnut Chips

In recent years,hazelnut powder,as a raw material added in baking and cold drinks,has been welcomed by consumers at home and abroad.However,few regular manufacturers produce and sell hazelnut chips in the domestic market,most of which are produced in small workshops or imported from abroad.Facing the continuous expansion of consumer demand,the research and development of hazelnut chips in China is far from enough,so it is necessary to study the processing technology of hazelnut chips.Using hazelnut as raw material,the processing conditions of hazelnut chips were determined by alkali liquor peeling method,microwave baking method,principal component analysis comprehensive score method and fuzzy sensory evaluation method.The changes of POV and AV of hazelnut chips were dynamically monitored under different storage conditions.Combined with Arrhenius equation,the shelf life of hazelnut chips was predicted.(1)The optimum peeling process of hazelnut chips was optimized by alkaline liquor peeling method.The optimum technological conditions obtained by single factor test and orthogonal test were as follows:alkali concentration 0.4%,alkali liquor temperature60℃,soaking time 2 min.Under these conditions,the peeling rate was 96.87%,L value was67.56,and the peeling effect was good.(2)In this paper,microwave baking method was used to select different time temperature combination conditions of hazelnut for sensory analysis.The hazelnut showed good sensory properties after medium fire baking.The volatile components of hazelnut were determined by HS-SPME-GC-MS,and the best baking conditions were selected.Using SPSS principal component analysis,hazelnut volatile flavor compounds could be expressed by two principal components with cumulative variance contribution rate of 100.00%.The results showed that the comprehensive score of main components of hazelnut was the highest in the 420w-5min treatment group,and the best baking condition was determined to be 420w-5min.(3)According to the user survey method and binary ratio determination method,the weight value of each factor influencing hazelnut particle size was weighted.The weight results were as follows: taste> morphology > crispness> color.The best particle size was determined by fuzzy comprehensive evaluation method.According to the principle of maximum affiliation,the sensory evaluation ranking was as follows: Grade I > grade II =grade III > grade IV The best particle size is grade I.According to the requirements of baking food in GB / t22165-2008 "nuts fried food general principles",the quality of hazelnut chips was tested.The results showed that the standard and microbiological index met the production standard.(4)The changes of peroxide value and acid value of hazelnut chips were measured under different storage temperatures,such as ordinary packaging,nitrogen filling packaging and vacuum packaging.The shelf life of hazelnut chips was predicted by establishing a kinetic model.The results showed that with the increase of storage time and temperature,the acidvalue and peroxide value of hazelnut chips increased continuously,and the change rules of the two accorded with the first-order kinetic model,and Arrhenius equation had good fitting.The error of prediction model of hazelnut broken shelf life based on peroxide value and acid value was less than 13%,and the shelf life prediction of hazelnut chips under vacuum packaging condition was less than 13% The model is more accurate.