期刊论文

中文

粮食与食品工业

1672-5026

2019

26

1

38-42

10.3969/j.issn.1672-5026.2019.01.012

2018年中央引导地方科技发展专项:3000美国山核桃标准化种植及产业化关键技术研究与开发；

本校为第一机构

碧根果是美国山核桃的果实,富含脂肪和蛋白质,具有健脑补肾的功用。本研究通过单因素和响应面试验对碧根果的盐焗工艺进行了研究,同时分析了产品的营养组成。结果表明:食盐添加量为15 g/100 g的预煮液中煮制20 min,100℃干燥150 min得到的碧根果产品颗粒完整、色泽均匀、口感酥脆,具有浓厚纯正碧根果的风味;此时产品的水分含量为1.2%、蛋白质7.82%、脂肪66.50%、酸价1.24 mg/g。营养分析表明盐焗碧根果中的必需氨基酸的含量为2.37g/100g,占总氨基酸含量43.57%;不饱和脂肪酸的含量高达91.25%,必需脂肪酸的含量达到20.32%。

Pecan is the fruit C.illinoensiskoch,which is rich in fat and protein.It has the function of nourishing brain and kidney.In this study,the single factor experiment and response surface methodology(RSM)were used to study the salt-baking process of the fruit,and the nutrition component of the product were analyzed.The results showed that the product stewed in the pretreated liqor with salt content of 15 g/100 g for 20 min,and dried under 100℃for 150 min was uinform in shape and color,crisp in taste,and with strong pecan flavour.The content of th...