摘要
以核桃为原料,研究核桃打浆工艺条件,并对工艺条件进行优化。以核桃打浆液的亨利白度(Wh)作为指标,在单因子试验的基础上进行正交实验,结果表明:最佳核桃打浆条件为料液比1∶3、打浆温度0℃、打浆次数2次、打浆转速3000r/min。在此条件下打浆护色,核桃打浆液Wh达到45.85。通过护色剂常温打浆法,直接常温打浆法,速冻低温打浆法三种打浆法比较,从护色效果来说速冻低温打浆法优于前两种打浆法,并且效果明显。
With the walnut as raw materials, beating process and process optimization were research. The hunter whiteness （Wh） of walnut beating serous was used an indicator. The experiment data was analyzed by orthogonal test. The results showed that： The best conditions of walnut beating protection color was solid-liquid ratio 1：3, beating temperature 0℃, beating number 2 times, beating speed 3000r/min. On this condition of beating protection color, Wh of walnut beating serous reached at 45.85. By contrasting three kinds of color protection beating method at room temperature, direct beating method at room temperature and frozen cold beating method, frozen cold beating method was superior to the first two beating methods, and the effect was obvious.
出处
《食品与发酵科技》
CAS
2013年第6期7-10,21,共5页
Food and Fermentation Science & Technology
基金
2012年四川省农业产业链项目-优质安全四川核桃现代产业链关键技术集成研究与产业化示范项目(项目编号2012NZ0035)
关键词
核桃
打浆
正交试验
walnut
beating
orthogonal test
