苦杏仁脱苦工艺的研究  

Study on debitterizing of semen armeniacae amarae

作　　者：郭芳 王宇翔 郭静雨 侯改琴 陈阳 张一晟 

机构地区：[1]吕梁学院生命科学系,山西吕梁033000

出　　处：《当代畜牧》2017年第12期52-54,共3页Contemporary Animal Husbandry

基　　金：吕梁学院大学生创新项目(CXCYYB201748);吕梁学院校内基金项目(ZRQN201610)

摘　　要：笔者采用单因素和正交试验,对苦杏仁进行脱苦处理,考察了柠檬酸用量、pH值、温度和时间等因素对苦味的影响。结果表明,在柠檬酸添加量为3%,作用时间为2 h,pH值为3,作用温度为55℃的条件下,苦杏仁待处理液脱苦效果明显。Debittering treatment semen armeniacae amarae was studied by single factor and orthogonal experiments. The factors includ- ing quantity of citric acid, pH, and temperature and adsorption time were investigated in terms of bitterness. The results showed that the optimal conditions ： quantity of citric acid is 3%, pH value is 3, temperature is 45~C, and adsorption time is 2 hours. The effect of removing bitterness in semen armeniacae amarae is obvious under the optimal conditions.

关 键 词：苦杏仁 脱苦 柠檬酸 

分 类 号：TS255.6[轻工技术与工程—农产品加工及贮藏工程]