摘要
为了高效快速脱除光核桃仁中的苦味。本文以0.25%氯化钠+柠檬酸+亚硫酸钠(1:1:0.4)为脱苦溶剂,在料液比1:5、真空度65kPa、保持微沸腾状态下进行脉冲真空处理4次,更换脱苦溶剂,再重复脉冲真空处理4次。以清水洗去脱苦溶剂,烘干后获得脱苦光核桃仁。该方法可以去除野桃仁中95.77±0.116%的苦杏仁苷,并明显缩短了脱苦时间。该工艺高效快捷,明显缩短脱苦时间。
In order to remove the bitterness of walnut kernel efficiently and quickly, 0.25% sodium chloride + citric acid + sodium sulfite (1:1:0.4) was used as the debitter solvent.The pulse vacuum treatment was carried out for 4 times under the condition of 1:5 solid-liquid ratio, 65 kPa vacuum degree, and slightly boiling.Then, the debitter solvent was replaced with a fresh one, and the pulse vacuum treatment was repeated for 4 more times.After that, pure water was used to remove the bitter solvent.Finally, the dried bitterness-removed walnut kernel was obtained through a drying oven.This method could remove 95.77 ± 0.116 % of amygdalin in the walnut kernel and shorten the debitter time significantly.The process is efficient and fast, which can shorten the time of debitter significantly.
作者
张超奇
李永明
袁雷
兰小中
钟政昌
ZHANG Chaoqi;LI Yongming;YUAN Lei;LAN Xiaozhong;ZHONG Zhengchang(Food Science College,Tibet Agriculture&Animal Husbandry University,Nyingchi Tibet,860000,China)
出处
《高原农业》
2019年第5期559-565,585,586,共9页
Journal of Plateau Agriculture
基金
西藏自治区科技计划项目（XZ201901NA04）
西藏野生特色生物资源开发平台建设（PT2015-01）
西藏食品科学与工程重点学科建设（2017ZDXK-01）
西藏自治区特色农产品加工与贮藏团队建设项目（2018KYTD-02）
关键词
光核桃
桃仁
脉冲真空
苦杏仁苷
prunus mira koehne
walnut kernel
pulse vacuum
amygdalin
