开口杏核脱色工艺研究

杏仁是一种营养价值较高且具有保健功效的食品,深受广大消费者的喜爱。开口杏仁也是众多消费者喜欢的一种休闲食品,但是在生产过程会使杏仁发生褐变,影响产品的感官品质,因此须对其进行漂白。漂白是杏核整个加工过程的关键。本文分别从漂白剂的选择,漂白温度的控制,漂白时间的影响几方面探讨了杏核适宜的漂白工艺及技术参数。从颜色及口感等各方面分析后确定选择过氧化氢做漂白剂,并确定漂白温度为80℃,搅拌浸润后漂白处理10min,过氧化氢的浓度为8%为可能的最优工艺条件。 

Study on decolorizing technology of opening almond

The almond is a kind of health-care food which has higher nutritive value,well received by the masses of consumers.Opening almond is a kind of food of relaxation.But will make the almond browning in the production process,influence the sense organ quality of the products,so it must be bleached.It is a key of the whole processing course to bleach almond.This text inquired into the suitable bleaching technology and a parameter of technology from several respects.The control of temperature,time from of bleachi...