干燥温度对核桃品质的影响  

Effect of drying temperature on quality of walnut

作　　者：胡伯凯[1] 徐俐[1] 陈吉[1] 何贵田[1] 

机构地区：[1]贵州大学生命科学学院,贵州省农畜产品贮藏与加工重点实验室,贵州贵阳550025

出　　处：《食品工业科技》2013年第4期285-288,292,共5页Science and Technology of Food Industry

基　　金：黔科合重大专项字[2011]6011号

摘　　要：为了探明不同温度干燥处理对核桃品质的影响,研究了核桃在温度40、50、60℃干燥条件下进行烘干处理,以日晒为对照,观察了在烘干过程中乌米核桃和威宁泡核桃的水分含量、酸值、过氧化值和水分活度等品质指标的变化。结果表明,核桃经干燥后水分及水分活度显著下降,酸值及过氧化值显著上升,核桃的酸值、过氧化值与干燥温度呈正相关,营养物质的含量随干燥温度的升高而不断升高。两种核桃经干燥处理25h后,相同干燥温度处理后的水分含量无显著性差异,40、50℃及日晒处理的过氧化值和酸值变化最小,产品的口感较好,但干燥时间长,特别是日晒,所需时间长,品质不能保证;60℃处理的水分活度最低,干燥15h时水分活度就已达安全水分活度,可防止大多数微生物存活,有效延长贮藏期,综合考虑干燥核桃的品质、贮藏期及生产成本,以60℃处理15h干燥核桃为佳。For the purpose of verifying the effect of drying temperature on quality of walnut,the diversification of moisture content and acid value and peroxide value and water activity in the drying process was determined in WUMI walnut and WEINING PAO walnut at the drying temperature of 40,50,60℃ and nature drying （CK）. The results showed that the content and activity value of water increased significantly and the value of acid and peroxide decreased significantly,the value of acid and peroxide was positive correlated to dehydration temperature,contents of nutrientsubstance increase as drying temperature increase. After 25h dehydration,the moisture content of two kinds of walnuts at the same temperature was not correlated,the value of acid and peroxide of processing 40,50℃ and nature drying changes least and owned better taste while it took a long time,especially nature drying,with a long time but quality could not be guaranteed. The processing 60℃ owned the lowest water activity value and it had already reached secure water activity after 15h dehydration. It could prevent most of microorganisms from surviving and extended storage period effectively. Based on overall consideration such as quality,storage period and cost of production,the processing 60℃ with 15h was better for walnut drying.

关 键 词：核桃 干燥温度 品质 

分 类 号：TS255.6[轻工技术与工程—农产品加工及贮藏工程]