摘要
栗果的脱壳去衣是板栗深加工的头道工序,历来是板栗加工的技术难题,已成为发展板栗加工业的制约因素。研究将微波技术引入栗果脱壳过程,以期找到一种有效的栗果脱壳去衣方法。研究结果表明:利用微波技术可实现对栗果的一次性脱壳去衣,一次性栗果爆壳率可达90%,栗果微波爆壳的合理工艺条件为:原料→ 称重分级 → 90℃预热干燥15 min →微波脉冲处理(平均功率495 W)→ 爆裂栗果 → 分离壳衣 → 栗仁(粉)。
The removing of shell and inner cover of Chinese chestnut, the first working procedure in chestnut deep processing,is always the technique difficulty to be resolved, which has become a restricting factor in Chinese chestnut processing industry.In this research, the microwave technology was introduced into the chestnut shelling for the purpose of developing an effectivemethod of chestnut shelling. The results showed that the shelling could be achieved by microwave processing, where the shellingrate was 90% in one processing. The optimized technology conditions were as follows: raw chestnut → weihing and classifying→ preheating and drying(90℃, 15 min) → pulsing treatment by microwave (average power 495 W) → cracking → removing ofshell and inner cover → chestnut kernel (or powder).
出处
《食品科学》
EI
CAS
CSCD
北大核心
2004年第11期150-153,共4页
Food Science
