摘要
对新薄皮核桃仁的去皮方法进行了系统研究。分别研究了烘烤去皮方法、热烫去皮方法、碱液去皮方法对核桃仁的去皮效果,并对这3种方法的去皮效果进行了比较。结果表明:2%NaOH溶液浸泡4 min的去皮效果最佳,去皮后的核桃仁质地坚硬,仁不变色。
Peeling technology of thin-shelled walnut of Xinjiang was studied systematically.Three peeling methods were studied and compared.The results indicated that the best peeling method was walnuts were dipping in NaOH solution with 2% concentration for 4 min.Peeled walnuts had hard texture and not changed the color.
出处
《食品科技》
CAS
北大核心
2010年第12期100-103,共4页
Food Science and Technology
基金
石河子大学"农产品加工与贮藏"重点实验室开放课题(SPXY200705)
关键词
薄皮核桃仁
去皮技术
研究
thin-shelled walnut
peeling technology
research
