摘要
【目的】丰富核桃仁产品,延长核桃产业链条,探索特色林果深加工的发展途径。【方法】以新疆的主栽核桃品种温185为研究对象,采用非油炸的调味核桃仁生产工艺,研究核桃仁预煮、上糖、烘烤和拌粉的最佳工艺。【结果】调味核桃仁的预煮工艺中预煮液浓度为3%,最佳预煮时间为2 min;在核桃仁上糖时选择最佳糖和核桃仁的比例为60∶1;选择最佳烘烤工艺为:温度160℃,烘烤25 min;在拌粉环节最佳拌粉料和核桃仁的比值为40∶1。【结论】非油炸调味核桃仁产品加工工艺的确定,为生产高品质的核桃仁休闲食品提供参考。
[ Objective] In order to nehen wamut products,extend the way of fruit processing development. [Method]The research subject was Wen - 185 ,which was Xinjiang＇ s main walnut, and the processing technology of non - fried walnut was applied to study the optimum conditions of pre- cooking, honey -dipped, baking and breading. [ Result ] The results showed that precooked liquid concentration was 3% and the time was 2 min. The best proportion of sugar and walnut was 60： 1. The best baking temperature was 160℃and the baking time was 25 minutes. The ratio of powder and walnut was 40： 1. [ Conclusion]Through research of non- fried walnut processing technology, developing a series of walnut leisure food provided reference for producing high quality walnut snack food.
出处
《新疆农业科学》
CAS
CSCD
北大核心
2015年第1期162-166,共5页
Xinjiang Agricultural Sciences
基金
新疆农业科学院院优秀青年基金项目(xjnky-2012-016)
新疆维吾尔自治区公益性科研院所基本科研业务经费项目(KY2013066)
国家科技型中小企业技术创新基金(12C26216507297)
关键词
非油炸核桃仁
调味核桃仁
预煮
拌粉
non -fried walnut products
flavor walnut kernel
pre -cooking
breading
