水酶法提取核桃水解液制备核桃粉的品质分析  

Quality analysis of walnut powder prepared from walnut hydrolysate extracted by aqueous enzymatic method

作　　者：冯红霞 郑舒文 常云鹤 王文亲 刘宇 马立志 FENG Hong-xia;ZHENG Shu-wen;CHANG Yun-he;WANG Wen-qin;LIU Yu;MA Li-zhi(Food and Pharmaceutical Engineering Institute,Guiyang University,Guiyang 550005,Guizhou,China;Guizhou Engineering Research Center for Fruit Processing,Guiyang 550005,Guizhou,China)

机构地区：[1]贵阳学院食品与制药工程学院,贵州贵阳550005 [2]贵州省果品加工工程技术研究中心,贵州贵阳550005

出　　处：《粮食与油脂》2023年第11期129-133,共5页Cereals & Oils

基　　金：贵州省科技厅科技支撑计划项目(黔科合支撑[2020]1Y149号);贵州省教育厅2018年度普通本科高校自然科学研究科技拔尖人才支持项目(黔教合KY字[2018]061)。

摘　　要：采用水酶法提取核桃水解液,以核桃水解液离心沉淀率为指标,通过单因素试验和正交试验优化核桃水解液的加工工艺,并以核桃水解液为原料制备核桃粉,对核桃粉进行品质分析。结果表明:核桃水解液最佳加工工艺为胶体磨孔径12μm、胶体磨研磨时间8 min、均质压力40 MPa、均质次数2次,在此条件下核桃水解液的离心沉淀率可达0.45%,制备的核桃粉质地均匀,风味浓郁,口感佳,且水溶性明显优于市售核桃粉。Walnut hydrolysate was extracted by aqueous enzymatic method.The processing technology of walnut hydrolysate was optimized by single factor test and orthogonal test with the centrifugal precipitation rate of walnut hydrolysate as the index.Walnut powder was prepared from walnut hydrolysate,and the quality of walnut powder was analyzed.The results showed that the optimal process of walnut hydrolysate was as follows:colloidal mill aperture 12μm,colloidal mill grinding time 8 min,homogenization pres-sure 40 MPa,homogenization times 2 times.Under these conditions,the centrifugal precipitation rate of walnut hydrolysate could reach 0.45%.The walnut powder prepared was uniform in texture,rich in fla-vor,good in taste,and its water solubility was significantly better than that of commercial walnut powder.

关 键 词：核桃粉 水酶法 水解液 品质分析 

分 类 号：TS201.1[轻工技术与工程—食品科学]