食品科学 ›› 2005, Vol. 26 ›› Issue (9): 333-336.
• 工艺技术 • 上一篇 下一篇
王武, 张莉, 方红美, 陈从贵
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WANG Wu, ZHANG Li, FANG Hong-Mei, CHEN Cong-Gui
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摘要: 本文研究了预设应力对板栗微波爆壳的影响。研究表明,对板栗进行渗盐与切口,可获得较好的爆壳效果,其适宜的工艺条件为:板栗→称重分级→2%NaCl溶液浸泡7h→切口→微波处理(满功率750W,连续加热时间20s)→分离壳衣、仁→栗仁。
关键词: 微波, 切口板栗, 爆壳, 工艺
Abstract: The microwave shelling technology of cut Chinese chestnut was studied in this paper.The results showed that the Chinese chestnuts’ dipping in sodium chloride solution and then being cut could improve its shelling e→ct under the microwave. The optimized technology conditions were as follows: raw chestnut→ weighing and classifying → dipping in 2% sodium chloride solution at normal temperature for 7 hours →cutting → treating by microwave for 20 seconds (750W)→ removing the shell and inner cover → chestnut kernel.
Key words: microwave, cut Chinese chestnut, shelling, technology
王武, 张莉, 方红美, 陈从贵. 预设应力对板栗微波爆壳的影响研究[J]. 食品科学, 2005, 26(9): 333-336.
WANG Wu, ZHANG Li, FANG Hong-Mei, CHEN Cong-Gui. Study on Technology of Microwave Shelling of Cut Chinese Chestnut[J]. FOOD SCIENCE, 2005, 26(9): 333-336.
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