包装与食品机械Issue(6)：23-28,6.DOI:10.3969/j.issn.1005-1295.2016.06.006
苦荞风味碧根果生产工艺研究
A Preliminary Research on Processing of Buckwheat Flavor Carya illinoensis
宋家臻 1姚玉飞 1宋有 1陆宁2
作者信息
- 1. 安徽天美食品有限公司，合肥230000
- 2. 安徽农业大学，合肥230036
- 折叠
摘要
Abstract
To investigate the best production process of buckwheat flavor Carya illinoensis,the cleaning process,the ratio of seasoning liquid,drying and baking processes were optimized by single factor and orthogo-nal experiments.The results showed that the optimal cleaning processes were using 0.5%NaOH to wash once and then water for seven times by stirring in 20r/min for 15min during each clean step.Further,the best ratio of seasoning liquid was determined for 7.5 g salt,10 g sugar,0.35 g sweeteners,15 g buckwheat leaching solu-tion per 100 g water.At last,the critical drying temperature was 90℃-6 h and 1 15℃-20 min.关键词
碧根果/生产工艺/优化Key words
Carya illinoensis/technological production/optimizati分类
轻工纺织引用本文复制引用
宋家臻,姚玉飞,宋有,陆宁..苦荞风味碧根果生产工艺研究[J].包装与食品机械,2016,(6):23-28,6.
