核桃仁休闲食品工艺研究

Study on the technology of leisure food of walnut kernel

通过单因素及多因素实验,探讨了核桃仁去皮、预煮浸味、烘烤或油炸、挂糖及包装等工序对核桃仁休闲食品质量的影响。结果表明:核桃仁用0.30%的碳酸钠溶液煮沸6min,用高压水冲洗可以达到良好的去皮效果;预煮液中加入调味料,80℃预煮6min,核桃仁质地脆,香味较浓,涩味较轻;酥香型核桃仁采用烘烤效果较好,甜香型核桃仁及芝麻糖衣型核桃采用油炸更为合适,烘烤采用180℃,35min,油炸采用150℃,6min效果最佳;甜型核桃仁挂糖时,加糖量为20g/kg核桃仁,熬煮时间4min口感最佳;真空包装能保持产品的质量,延长保质期。

Through the single factor and multiple factors experiments, the effect of processing procedure including striping off the skin,lixiviating the fragrance, roasting or deep-frying, coating sugar and casing on the quality of leisure food of walnut kernel were studied.The results showed that the walnut kernel immerged in the boiled solution of 0.30% NaCO3 could get good peeling purpose.The infusion which contained flavorings was heated in 6min,at 80℃ could make walnut kernel crisp, sweet-scent and taste of little acerbity.The crisp-fragrant walnut kernel was roasted at 180℃ in 35min and the sweet one was deep-fried at 150℃ in 6min.Sugar was decocted in 4min, and then put the walnut kernel in it to coat.The product which was vacuum-packed could keep characters and prolong shelf life.