苦荞风味碧根果生产工艺研究  

A Preliminary Research on Processing of Buckwheat Flavor Carya illinoensis

作　　者：宋家臻 姚玉飞 宋有谞 陆宁[2] 

机构地区：[1]安徽天美食品有限公司,合肥230000 [2]安徽农业大学,合肥230036

出　　处：《包装与食品机械》2016年第6期23-28,共6页Packaging and Food Machinery

摘　　要：旨在探讨苦荞风味碧根果的最优生产工艺。通过单因素和正交试验优化清洗工艺、调味液配比和干燥烘烤工艺。结果表明:最佳清洗工艺为:浓度为0.5%的Na OH清洗1次,再用清水清洗7次,每次15min,并20r/min搅拌;调味液配比为:每100g水中加入7.5g食盐、10g白砂糖、0.35g复合甜味剂、15g苦荞麦浸出液,最佳干燥烘烤工艺为:90℃干燥6h,再115℃烘烤20min。To investigate the best production process of buckwheat flavor Carya illinoensis,the cleaning process,the ratio of seasoning liquid,drying and baking processes were optimized by single factor and orthogonal experiments. The results showed that the optimal cleaning processes were using 0. 5% Na OH to wash once and then water for seven times by stirring in 20 r / min for 15 min during each clean step. Further,the best ratio of seasoning liquid was determined for 7. 5 g salt,10 g sugar,0. 35 g sweeteners,15 g buckwheat leaching solution per 100 g water. At last,the critical drying temperature was 90℃- 6 h and 115℃- 20 min.

关 键 词：碧根果 生产工艺 优化 

分 类 号：TS225.6[轻工技术与工程—粮食、油脂及植物蛋白工程]