文献类型：期刊文献

中文题名：碱液法优化去除榛子种皮的工艺

英文题名：Optimization of the Technology for Peeling Hazelnut Kernel by Lye

作者：祝美云[1] 殷贺中[1,2] 梁丽松[2] 王贵禧[2] 马庆华[2]

第一作者：祝美云

通信作者：Liang, L.

机构：[1]河南农业大学食品科学技术学院;[2]中国林业科学研究院林业研究所国家林业局林木培育实验室

年份：2014

期号：5

起止页码：106-116

中文期刊名：中国食品学报

外文期刊名：Journal of Chinese Institute of Food Science and Technology

收录：CSTPCD;;EI(收录号：20142517852697);Scopus(收录号：2-s2.0-84902376147);北大核心:【北大核心2011】；CSCD:【CSCD2013_2014】；

基金：林业科技成果国家级推广项目

语种：中文

中文关键词：榛子;碱液去皮;去皮得率;L值;工艺优化

外文关键词：hazelnut; lye peeling; peeling yield; L value; process optimization

分类号：TS255.6

摘要：以欧洲榛(巴塞罗那)、平榛(平榛1#)和2个平欧杂种榛(辽榛3#、达维)为试材,采用单因素和L9(34)正交试验研究碱液去皮工艺中各因素对榛子去皮效果的影响,优化碱液去皮的工艺条件。试验结果表明,榛子种仁去皮的难易程度与其品种密切相关,在受试品种中,平榛1#较容易去皮,欧洲榛(巴塞罗那)次之,平欧杂种榛较难去皮。优化的各品种去皮工艺条件分别为:平榛1#在45℃0.6%NaOH溶液中浸泡2.5 min,欧洲榛(巴塞罗那)在50℃1.0%NaOH溶液中浸泡2.5 min,平欧杂种榛(辽榛3#)在50℃1.0%NaOH溶液中浸泡4.0min,平欧杂种榛(达维)在50℃1.2%NaOH溶液中浸泡3.5 min,其去皮得率分别为93%,90%,87%和90%,且L值均在60以上,去皮效果好。在实际生产中,NaOH浓度应为第1优先考虑控制的因素,然而根据品种特性,选择性地控制处理时间和温度。
Four hazelnut varieties Corflus avellana ＇Barcelona＇, Corylus heterophylla Fisch ＇Pingzhen 1#＇, two hybrid hazelnut ＇Liao zhen 3#＇ and ＇Dawei＇ as test materials were used to study optimization of the technology for peeling Hazelnut kernel by lye. Both single factor experiment and Io （34） orthogonal experiment were used to research the effect of different factors on peeling hazelnut kernel and optimize the technology for peeling hazelnut kernel by lye. The results showed that difficulty of peeling hazelnut kernel is closely related to variety of hazelnut. ＇Pingzhen 1＂ was the easiest peeling among the four hazelnut varieties while the two varieties hybrid hazelnut ＇Liao zhen 3#＇ and ＇Dawei＇ were the most difficult peeling. The optimization of the technology for peeling of each variety hazelnut respectively was to sock 2.5 minutes in 45 ℃ 0.6% NaOH solutions for ＇Pingzhen 1#＇, 2.5 minutes in 50 ℃ 1.0% NaOH solutions for ＇Barcelona＇, 4.0 minutes in 50 ℃ 1.0% NaOH solutions for ＇Liaozhen 3#＇ and 3.5 minutes in 50 ℃ 1.2% NaOH solutions for ＇Dawei＇. The peeling rate of these four hazelnut kernels separately were 93%, 90%, 87% and 90%, and L value were all over 60. Tile good result of peeling was satisfied. The first controlling factor is the concentration of NaOH while soaking temperature and time must control according to the different variety of hazelnut.