鲜核桃酱生产工艺及质量优化研究  

Study on the Processing Technology and optimization quality of Wet-walnut Butter

作　　者：于明[1] 王春玲[1] 何伟忠[1] 

机构地区：[1]新疆农科院粮作所,新疆乌鲁木齐830091

出　　处：《农产品加工（创新版）（中）》2010年第11期49-51,共3页Farm Products Processing

基　　金：新疆自治区科技攻关重大专项课题(200731136-3-2)

摘　　要：以鲜核桃为原料,通过一系列加工工序,制成鲜核桃酱。比较不同工艺条件对鲜核桃酱产品品质的影响,进行质量优化研究,确定了鲜核桃酱加工关键技术工艺参数为:鲜核桃仁脱膜处理:脱壳后的核桃仁在温度为95℃,质量分数为1.0%的氢氧化钠溶液中浸泡10min;复合乳化剂添加比例为:1.2%单甘脂+0.8%蔗糖酯;复合增稠剂的添加比例为:0.3%黄原胶+0.3%CMC。以干、鲜核桃为原料生产核桃酱,在工艺上有很大不同,鲜核桃可以生产出感官品质和营养品质俱佳的核桃酱新产品,开辟了核桃资源利用的新途径。Single factor experiment and orthogonal experiment was designed,the effect of quality of wet-walnut butter was studied with different technology condition.The aim of this article was studying the processing technology of wet-walnut butter and discussing the processing feasibility of wet-walnut.The results showed that the key parameters of processing technology was as follow：a） Removing membrane treatment：concentration of sodium hydroxide was 1.0%,temperature was 95 ℃,time was 10 min.b）Adding the compound emulsification：the best apportion of compound emulsification was as follow：GMS was 1.2%,SE was 0.8%.c） Adding the compound thickening agents：the best apportion of compound thickening agents was as follow：xanthan gum was 0.3%,CMC was 0.3%.There were very different between the technology of wet-walnut butter and dry-walnut butter.

关 键 词：鲜核桃酱 生产工艺 优化 护色处理 

分 类 号：TS201.1[轻工技术与工程—食品科学]