摘要
通过不同处理方法的比较对核桃仁去皮工艺进行了研究。结果表明:核桃仁用质量分数1%的NaOH和0.3%的脱皮剂混合液煮沸去皮1min,去皮效果显著,核桃仁色泽良好,适合于工业化生产。
The technology of peeling walnut skin by the comparison of different treatments was studied in this paper. The result showed that boiling the mixed solution of 1% NaOH and 0.3% peeling agent for 1 minute was good for peeling the walnut skin. This method has a remarkable effect and is suitable for industrialized production.
出处
《食品工程》
2009年第4期30-33,共4页
Food Engineering
关键词
核桃仁
去皮方法
对比研究
walnutkernel
peelingmethod
comparativestudy
