板栗真空爆壳工艺条件的优化

Research on technology of the vacuum-bursting for Chinese chestnut shell

以浙江丽水产的新鲜板栗为原料,对影响板栗真空爆壳效果的预热温度、预热时间、爆壳温度、爆壳时间等主要因素进行试验研究,优化板栗真空爆壳工艺条件。结果表明,其最佳工艺参数为预热温度80℃,预热时间20min,爆壳温度75℃,爆壳时间120min。该工艺条件下,板栗的爆壳率可达到90%以上,而栗仁失水率低于3%,保持生鲜完好。

Using chestnut of Lishui city, Zhejiang province as the experimental material, the main factors were studied such as preheat temperature, preheating time, vacuum-bursting temperature and vacuum-bursting time influencing the vacuum-bursting effects. Then the optimized process conditions were obtained. The results showed that the selection of optimum process parameters were： preheat temperature 80 ℃, preheating time 20 min, vacuum-bursting temperature 75 ℃, and vacuum bursting time 120 rain. Under the optimum conditions, the practice has shown the vacuum bursting ratio amount to more than 90%, the lost water ratio of the chestnut kernel less than 3% and chestnut seed kept fresh and good.