核桃片的压片工艺及其性能研究  

Study on the technology of walnut tabletting and its property

作　　者：陈义勇[1] 邓克权[2] 黄友如[1] 王伟[3] 沈宗根[1] 郁达[1] 

机构地区：[1]常熟理工学院生物科学与工程系,常熟215500 [2]江南大学食品学院,无锡214036 [3]江苏省产品质量监督检验中心所,南京210029

出　　处：《食品科技》2007年第7期96-99,共4页Food Science and Technology

摘　　要：通过全粉末压片技术研究了核桃片的压片工艺,确定核桃片压片最佳工艺参数为:水含量2.5%,混合辅料与核桃粉配比为1∶1,蔗糖含量为1%,脱脂奶粉含量为33%,硬脂酸镁含量为1.2%,核桃片剂的烘干温度为30℃,制得的核桃片有浓郁的核桃香味和良好的咀嚼感,硬度适中,具有较好的溶解性和分散性,能量低,微生物指标符合国家卫生标准。The technique of walnut tabletting by the direct tabletting technology was studied, and the best pro- cessing parameters of walnut tabletting was determined： the moisture content is 2.5%, the mass rate between added accessory materials and walnut powder is 1：1, the content of sugar is 1%, the content of evaporated skimmed milk is 33%, the content of dolomol is 1.2%, and drying temperature is 30℃. The walnut tabletting product in this way has full- bodied fragrance of walnut appropriate hardness, and better chew sense, solubility and dispersity with low energy. The walnut tabletting is consonant with national healthful criteria of microbe.

关 键 词：核桃粕 压片 性能 

分 类 号：TS255.6[轻工技术与工程—农产品加工及贮藏工程]