核桃仁不同去皮工艺的对比研究  

Comparative Study of Different Walnut Peeling Processes

作　　者：蒲成伟 阚欢[1] 刘云[1] 

机构地区：[1]西南林业大学,云南昆明650224

出　　处：《农产品加工》2017年第6期33-35,共3页Farm Products Processing

摘　　要：针对核桃仁不同去皮工艺进行对比研究发现,沸水去皮法虽能够有效去皮,但难以保持核桃仁品质;烘烤去皮法去皮效果较差,且不能保持核桃色泽,但能保持核桃仁品质,增加香味;碱液去皮法,NaOH效果明显优于Na_2CO_3,CaCO_3,Ca(OH)_2。结果表明,在0.5%NaOH,温度70℃,浸泡时间8 min的条件下,能够有效去除核桃仁皮,同时能够最大程度保持核桃仁质地、色泽,且NaOH的残留量低。Through the comparative study of different processes of walnut peeling. The results show that the boiling water can effectively peel, but it is difficult to maintain the texture of walnut. Baking peeling method with low peeling effectand can not keep the walnut color, but can keep the walnut texture, increase the flavor. Lye peeling method, NaOH is better than Na2CO3, CaCO3, Ca （OH）2under the conditon of 0.5% NaOH, 70℃ temperature, 8 min soaking time, can effectively remove the walnut husk, while maintaining the maximum extent of walnut texture, color, and the residues of NaOH is lower.

关 键 词：核桃仁 去皮 沸水 烘烤 碱液 

分 类 号：TS255.6[轻工技术与工程—农产品加工及贮藏工程]