花青素盐焗碧根果的预煮液配方及热处理时间研究

The Pre-cooking Liquid Formula and Heat Treatment Time for Development of a Kind of Salt Roasted Pecan Rich in Anthocyanin

为提升休闲树坚果的营养价值,以花青素盐焗碧根果为开发对象,在预煮液配方中固定花椒、八角、桂皮的添加量分别为1.5%、3.0%、4.0%(W/W,下同),研究预煮液中花青素、食盐、柠檬酸的添加量以及保湿干燥时间和高温焙烤时间对产品感官与花青素保留率的影响。单因素优化试验结果表明,当花青素、食盐、柠檬酸的添加量分别为8.0%、12.5%、0.6%时,碧根果感官评价得分最高,花青素保留率可达63.54%;经95℃、160 min保湿干燥后,碧根果呈现出坚果香味,花青素保留率为40.88%;采用125℃、25 min高温焙烤后,所得产品较为酥脆,外形良好,花青素保留率为36.97%。该研究结果可为花青素在焙烤食品中的应用提供参考。

In order to improve the nutritional value of leisure tree nuts,this study was conducted to explore the effects of the supplemental levels of anthocyanin,salt and citric acid on the sensory and anthocyanin retention rates of the product in the pre-cooked solution of Zanthoxylum,anise and cassia,which were 1.5%,3.0%and 4.0%(w/w),respectively.The results of single factor optimization showed that when the supplemental levels of anthocyanin,salt and citric acid were 8.0%,12.5%and 0.6%(w/w),respectively,the score of sensory evaluation was the highest,and the anthocyanin retention rate reached 63.54%,respectively.After moisturizing and drying at 95℃for 160 min,pecan showed nutty fragrance,and anthocyanin retention rate was 40.88%.After baking at 125℃for 25 min,the product was crisp and good in appearance,and the anthocyanin retention rate was 36.97%.The results of this study can provide reference for the application of anthocyanins in baked foods.