摘要
从质量、几何尺寸和色差3个尺度对腰果的蒸煮品质进行研究。结果表明:蒸煮对腰果的质量、总长度、总厚度有着显著影响,对腰果的总高度影响不显著,其吸水率和形变度与其本身的质量和几何尺寸呈正相关关系,即质量越大,吸水率越高;尺寸越大,形变度越大。对腰果尾部的L、a、b和E值,腰部的a值和E值,头部的a值有显著的影响,整体上来讲蒸煮后腰果表壳颜色呈变暗、变红、变黄的趋势。蒸煮显著性地改变了腰果的品质。
The cooking quality of cashew nut was investigated from three aspects of quality, geometry size and color difference. The re- sults showed that the cooking process has a significant effect on the quality, total length and total thickness of cashew nut, but not to the total height of cashew nut. The water absorption and deformation magnitude had a positive correlation with original quality and geome- try size, respectively, namely, the bigger the quality, the higher the water absorption and the bigger the geometry, the greater the de- formation magnitude. And it had a significant effect on the L, a, b and E value of tail, and a and E value of waist, and a value of head. Overall speaking, the color of cashew nut shell after cooking was darker, redder, and more yellow. The cooking process significantly changed the quality of the cashew nut.
出处
《食品与机械》
CSCD
北大核心
2014年第5期57-60,共4页
Food and Machinery
基金
农业部公益性行业科技专项(编号:201303077-2)
关键词
腰果
蒸煮
品质
多尺度
cashew nut
cooking
quality
multi-scale
