新疆特色休闲小食品开口巴旦杏的工艺研究

STUDY ON THE TECHNICS OF XINJIANG CHARACTERISTIC SOCK OF SPLIT AMYGDALUS COMMUNIS L.

以巴旦杏为原料,通过适宜的处理,浸泡、漂洗、烘干等方法,获得特色风味的休闲开口巴旦杏产品,应用单因素试验和正交试验对巴旦杏开口最佳工艺参数进行研究。通过开口率和感官评价结果,确定盐酸浓度为20%、在60℃条件下浸泡40min为巴旦杏开口的最佳工艺参数。

This paper used feasible manners such as marinating,washing,drying ,could produce Xinjiang special sock： the split Apricot.The optimum technical parameter of split product was researched by using the single factor experiment and orthogonal experimental design. The result showed that the optimum technical parameter was hydrochloric acid density 20 %,under 60 ℃ for 40 min with the ratio of split and the result of sense evaluate.