开口杏核脱色工艺研究

Study on decolorizing technology of opening almond

杏仁是一种营养价值较高且具有保健功效的食品,深受广大消费者的喜爱。开口杏仁也是众多消费者喜欢的一种休闲食品,但是在生产过程会使杏仁发生褐变,影响产品的感官品质,因此须对其进行漂白。漂白是杏核整个加工过程的关键。本文分别从漂白剂的选择,漂白温度的控制,漂白时间的影响几方面探讨了杏核适宜的漂白工艺及技术参数。从颜色及口感等各方面分析后确定选择过氧化氢做漂白剂,并确定漂白温度为80℃,搅拌浸润后漂白处理10min,过氧化氢的浓度为8%为可能的最优工艺条件。

The almond is a kind of health-care food which has higher nutritive value,well received by the masses of consumers. Opening almond is a kind of food of relaxation. But will make the almond browning in the production process,influence the sense organ quality of the products, so it must be bleached. It is a key of the whole processing course to bleach almond. This text inquired into the suitable bleaching technology and a parameter of technology from several respects. The control of temperature, time from of bleaching, the choice of the bleaching agent was studied by analyzing the color and sensory, etc. The result showed that using oxidize hydrogen as bleaching agent,and bleach temperature was 80℃, bleached 10min after mixing and soaking,the concentration of the bleaching agent was 8%.