风味速溶核桃粉制备工艺及配方研究  

Study on the technology and formula of preparing relish instant walnut powder

作　　者：赵见军[1] 韩军崎 张润光[1] 封斌奎 马玉娟[1] 王小纪 张有林[1] 

机构地区：[1]陕西师范大学,食品工程与营养科学学院,陕西西安710068 [2]陕西大统生态产业开发公司,陕西西安710068 [3]西安林业科技推广中心,陕西西安710068

出　　处：《食品工业科技》2014年第14期272-277,281,共7页Science and Technology of Food Industry

基　　金：中央财政林业科技推广示范跨区域重点推广示范项目(2011TK109)

摘　　要：以冷轧核桃粕为材料,研究了核桃粉的加工工艺,在单因素实验的基础上设计正交及全面实验,以确定各风味速溶核桃粉配方。结果表明,速溶核桃粉最佳工艺条件为:均质压力40MPa,均质三次,进、出风温度分别190、85℃。确定最佳乳化温度为60℃,原味、咸味、甜味速溶核桃粉配方及其添加量(核桃粕质量的百分数)分别为:乳化剂蔗糖脂肪酸酯、稳定剂β-环糊精、表面活性剂多聚磷酸钠添加量为3%、0.9%、0.2%;食盐、五香粉添加量为1.0%、1.0%;白砂糖、低脂奶粉、植脂末添加量为5.0%、6.0%、4.0%;复配营养核桃粉核桃∶玉米∶大豆为44∶38∶18,乳化剂、稳定剂、表面活性剂添加量为2%、1.4%、0.1%。本实验首次结合核桃粉加工工艺研究了风味速溶核桃粉配方,并在感官鉴评的基础上进行了优化,为开发不同风味速溶核桃粉产品提供了技术支撑。The experiment researched the processing technology of the walnut powder and formula using walnut dregs,designed orthogonal design and comprehensive test to determine the formula of flavor instant walnut powder based on the single factor experiment. The result of this study showed the optimum process conditions of preparing instant walnut powder were that homogeneous pressure and times were 40MPa and 3,the wind temperature of Inlet and out were 190℃ and 85℃. The formula and its adding amount of taste,salty and sweet instant walnut powder were sucrose fatty acid ester（Emulsifier）, beta cyclodextrin （stabilizer）, sodium phosphate polymer（surfactant） addition amount of 3%,0.9% and 0.2%,salt and five-spice powder were 1.0%, 1.0%, sugar,low fat milk powder and planting the fat end were 5.0% ,6.0% and 4.0%. The adding amount of emulsifier, stabilizer and surfactant were 2%, 1.4% and 0.1% preparing compound instant walnut powder based on the ratio of walnut：corn：soybean was 44：38：18. The test researched formula and it＇s optimization of relish instant walnut powder combining process technology firstly based on sensory evaluation, provided technological support for developing of relish instant walnut powder.

关 键 词：核桃粕 核桃粉 正交实验 配方 

分 类 号：TS201.1[轻工技术与工程—食品科学]