湖北农业科学2026，Vol.65Issue(1)：144-151,8.DOI:10.14088/j.cnki.issn0439-8114.2026.01.024
山核桃产品加工工艺优化
Optimization of processing process for Carya cathayensis Sarg.products
摘要
Abstract
In order to investigate the influence of the processing process on the quality of Carya cathayensis Sarg.products,taking acid value,peroxide value and sensory score as evaluation indexes,the single-factor tests on key factors such as raw material origin,raw material moisture content,killing temperature,killing time,maceration time,material-liquid ratio,re-drying temperature and re-drying time were conducted,and the orthogonal test to optimize the processing parameters of Carya cathayensis Sarg.was further de-signed.The results showed that the best raw material for Carya cathayensis Sarg.was Lin'an hickory,and its moisture content should be controlled at 8%,and the best processing parameters were as follows:killing temperature of 150℃,killing time of 30 min,macer-ation time of 3 min,material-liquid ratio of 1∶3(g∶mL),re-drying temperature of 150℃and re-drying time of 80 min.It was proved that the sensory quality of Carya cathayensis Sarg.products under this process condition were better,the colour was even and glossy,the meat kernel was golden yellow,the baking aroma was strong,the taste was crunchy,the hardness was moderate,and the acid val-ue and peroxide value were lower,which could effectively maintain the quality of Carya cathayensis Sarg.products and enhance the competitiveness of the products in the market.关键词
山核桃(Carya cathayensis Sarg.)/加工工艺/品质/工艺优化Key words
Carya cathayensis Sarg./processing process/quality/process optimization分类
轻工纺织引用本文复制引用
高军龙,何侃,王春晓,刘敏,金超,邓杨勇..山核桃产品加工工艺优化[J].湖北农业科学,2026,65(1):144-151,8.基金项目
杭州市农业和社会发展重点项目(20231203A03) （20231203A03）
