即食核桃酱加工工艺研究  

Study on the Processing Technology of Instant Walnut Sauce

作　　者：王维婷[1,2] 王青[1,2] 金玉琳[3] 程安玮[1,2] 郭溆[1,2] 刘超[1,2] 孙金月[1,2] 

机构地区：[1]山东省农业科学院农产品研究所,山东济南250100 [2]山东省农产品精深加工技术重点实验室,山东济南250100 [3]青岛农业大学食品科学与工程学院,山东青岛266109

出　　处：《食品研究与开发》2016年第11期62-65,共4页Food Research and Development

基　　金：山东省自主创新成果转化专项"特种油料资源进行加工技术集成与产业化开发"(2014CGZH0712)

摘　　要：以核桃仁为主要原料研发了一种即食核桃酱。通过正交试验,研究核桃仁的去衣工艺、去衣核桃仁的烘烤工艺、核桃酱的配方等。结果表明,碱液浸泡法核桃仁去衣效果明显优于烘烤法,最佳去衣工艺为95℃、3%Na OH溶液浸泡3 min;添加剂配方试验发现乳化剂和稳定剂的最佳配比为单甘脂0.5%和黄原胶0.4%。本研究工艺缩短了核桃去衣时间,调整了添加剂配方,有效降低了生产成本,在一定程度上提高了生产效率,研制的核桃酱呈现淡乳黄色,核桃香气浓郁,口感香润。An instant walnut sauce using walnut kernels as main raw materials was developed. Peeling method for walnut kernels, baking method for peeled kernels, and additive formula for making sauce were explored by orthogonal test. The results indicated that the proportion of peeled and unbroken walnut kernals was the highest when they were soaked in 3 % NaOH solution at 95 ℃ for 3 rain. The best of emulsifier （0.5 % monoglyceride） and stabitizer （0.4 % yellow gum）had been proved by additive formula test. This study shorten the walnut ker- nels＇s peeling time, adjusted the additve formula.The production walnut sauce was milk yellow, strong aroma, tasted fragrant and moist.

关 键 词：核桃 核桃酱 加工工艺 配方 

分 类 号：TS255.6[轻工技术与工程—农产品加工及贮藏工程]