香榧微波加工工艺的优化研究

Study on Optimization of Microwave Processing Technology of Torreya Grandis

为探索香榧微波加工工艺,提高香榧加工效率及品质,本研究以香榧为原料,在单因素试验基础上,以产品感官评定为指标,采用L9(33)正交试验设计微波前蒸煮处理因素优化设计,并进行微波加工功率及时间因素优化试验。结果表明香榧微波加工前蒸煮最优工艺为蒸煮温度80℃,时间60min,浸泡液盐浓度6%,微波加工控制中火(500W),处理16min,产品感官评定分值达83.72。微波加工的香榧产品较传统炒制加工产品更容易脱去黑衣,蛋白质及脂肪营养流失少。由此表明,微波加工香榧工艺是切实可行的。

In order to explore the microwave processing technology of Torreya grandis and improve its processing efficiency and quality, based on single factor test and sensory evaluation of products, L9(33)orthogonal test was used to optimize the factors of microwave pre-cooking treatment, and the microwave processing power and time were optimized in this study. The results showed that the optimum cooking process for Torreya grandis before microwave processing was cooking temperature 80℃, cooking time 60 min, salt concentration 6% in soaking solution, microwave processing control medium fire(500 W),and processing for 16 min, respectively. The sensory evaluation score of the product reached 83.72.Microwave-processed Torreya grandis products are easier to take off their black clothes than traditional fried processing products, and have less loss of protein and fat nutrition. Therefore, microwave processing technology of Torreya grandis is feasible.