摘要
运用响应面法研究了不同浸泡介质及其浓度、浸泡温度、浸泡时间对核桃仁脱皮效果的影响。结果表明,核桃仁脱皮的优化工艺条件为:将核桃仁常温清水浸泡11 h,用0.1%NaOH在35℃下浸泡5.5 h,最后用0.2%的碱烫40 s。所得桃仁磨浆色泽乳白、核桃香味纯正,桃仁脱皮率完全可达100%。
The effect of different soaking medium, concentration, temperature and time on exuviating walnut was researched by response surface methodology. The result showed that the optimum technical condition was to soak walnut in water at room temperature for 11 h, in 0.1% NaOH for 5.5 h at 35 ℃, in 0.2% alkali heating for 40 s. The exuviation rate of milk - white walnut juice reached up to 100%.
出处
《粮油食品科技》
2011年第2期16-20,共5页
Science and Technology of Cereals,Oils and Foods
基金
新疆特色干果蛋白饮料的开发与研制(081075504)
关键词
核桃仁
响应面法
脱皮
优化工艺条件
walnut
response surface methodology
exuviation
optimizing technology
