微波辅助板栗脱壳去皮的技术研究

板栗具有很高的食用和药用价值。随着板栗产量的不断提高,板栗脱壳去衣成为其加工过程中的一大难题。本文根据微波能加热原理,通过正交实验,确定了一种板栗微波同步脱壳去皮的新方法,在快速、高效去除板栗外壳和内皮的同时,最大程度保持了栗仁原有的色泽、风味和营养。结果表明,当微波功率为800W,板栗微波脱壳去皮的最佳工艺分别为:大板栗,加入量300g,第一次微波25s,冷却7min,第二次微波15s;中板栗,加入量250g,第一次微波15s,冷却6min,第二次微波20s;小板栗,加入量250g,第一次微波15s,冷却6min,第二次微波10s。经验证,在最优组合条件下,大、中、小板栗的脱壳率均可达到80%以上,破仁率和熟化度则小于15%。 

Study on the technique of Chinese chestnut shelling with microwave

Chinese chestnut has a high nutritional and officinal value. The shelling of Chinese chestnuts become a problem when output increased.Through orthogonal experiments based on the microwave heating principle, a new method of Chinese chestnut shelling with microwave was determined, which not only can remove the shell quickly and efficiently but also maintain the kernel original color, flavor and nutrition at the most extent.The results indicated that the optimal processes of Chinese chestnut shelling with microwave when the microwave power 800 W were chestnut addition 300 g, the first batch of microwave time 25 s, cooling time 7min and the second batch of microwave time 15 s for the big size.In addition, the optimum shelling condition for the medium size were 250 g, 15s, 6min, 20 s as well as 250 g, 15s, 6min, 10 s for the small size.The optimal combination was verified afterwards, and the shelling rate all reached up to 80%, as well as the crushing and cooked rate was less than 15%.