干燥和冷冻处理对银杏核脱壳效果的影响  

The Effect of Drying and Freezing on the Efficiency of Gingko Nut Shelled

作　　者：袁巧霞[1] 刘清生[2] 

机构地区：[1]华中农业大学工程技术学院,武汉430070 [2]仲恺农业技术学院,广州510225

出　　处：《华中农业大学学报》2002年第1期88-90,共3页Journal of Huazhong Agricultural University

基　　金：广东省科委科技创新百项工程资助项目

摘　　要：通过对脱壳前的银杏核进行干燥和冷冻预处理方式来改善脱壳效果 ,结果表明 :干燥和冷冻处理对改善银杏核脱壳效果是完全可行的 ,尤其是干燥处理 ,既可大幅度提高银杏核一次性脱壳率 ,又能降低其碎仁率 。The study on improving the effect of gingko nut shelled by drying and freezing before shelling was conducted in this paper.It showed that both drying and freezing gingko nut before shelling were found to be effective in improving the effect of gingko nut shelled. By drying there was a big increase in the rate of first shelling and a decrease in the rate of kernel cracking, but there were no obvious effect on quality of kernel. It can be used to improve the technology of gingko nut production.

关 键 词：银杏 冷冻 干燥 脱壳率 半仁率 碎仁率 

分 类 号：TS255.6[轻工技术与工程—农产品加工及贮藏工程]