原味葵花籽松脆性改良研究

Study on Improvement of Brittleness of Original Sunflower Seed Pine

为了提高原味葵花籽的松脆性,采用炒制、烤制及微波3种方式加工原味葵花籽,并用4种食品改良剂(复配碳酸氢钠、柠檬酸、葡萄糖-δ-内酯、纤维素酶)处理生葵花籽原料,然后炒制,比较不同处理后葵花籽的硬度和感官评分。结果表明,在相同的条件下使用不同复配改良剂炒制对瓜子的松脆性有较大的影响,其中,使用复配改良剂柠檬酸7.50 g/L,碳酸氢钠12.50 g/L,葡萄糖-δ-内酯12.50 g/L,纤维素酶20.00 g/L时使炒制的瓜子仁硬度最小;使用复配改良剂柠檬酸12.50 g/L,碳酸氢钠12.50 g/L,葡萄糖-δ-内酯10.00 g/L,纤维素酶20.00 g/L时使炒制瓜子感官评分最高。比较不同烤制温度和时间及不同频率微波处理瓜子,发现于120℃条件下烤制10 min的效果和在100 Hz下微波处理3 min瓜子仁的硬度较好。

In order to improve the crispness of original sunflower seeds,the original sunflower seeds were processed by frying,baking and microwave,and four food modifiers(sodium bicarbonate,citric acid,glucose-δ-lactone and cellulase)were used to process raw sunflower seedsused,and then fried.The hardness and sensory scores of sunflower seeds after different treatments was compared.The results showed that frying melon seeds with different compound modifiers had a great effect on the crispness and sensory scores of sunflower seeds under the same conditions.When the concentration of citric acid was 7.50 g/L and the concentration of sodium bicarbonate was 12.50 g/L,glucose-δ-lactone was 12.50 g/L and the concentration of cellulase was 20.00 g/L,the hardness of fried sunflower seeds was the smallest;When the concentration of citric acid was 12.50 g/L and the concentration of sodium bicarbonate was 12.50 g/L,glucose-δ-lactone was 10.00 g/L and the concentration of cellulase was 20.00 g/L,the sensory score of fried sunflower seeds was the highest.It was found that the hardness was better when the sunflower seeds was roasted at 120℃for 10 minutes and heated by microwave for 3 minutes at 100 Hz.