风味速溶核桃粉制备工艺及配方研究.docxVIP

风味速溶核桃粉制备工艺及配方研究赵见军1，韩军崎1，张润光1，封斌奎2，马玉娟1，王小纪3，张有林1，*（1.陕西师范大学，食品工程与营养科学学院，陕西西安710068；2.陕西大统生态产业开发公司，陕西西安710068；3.西安林业科技推广中心，陕西西安710068）摘要：以冷轧核桃粕为材料，研究了核桃粉的加工工艺，在单因素实验的基础上设计正交及全面实验，以确定各风味速溶核桃粉配方。结果表明，速溶核桃粉最佳工艺条件为：均质压力40MPa，均质三次，进、出风温度分别190、85℃。 确定最佳乳化温度为60℃，原味、咸味、甜味速溶核桃粉配方及其添加量（核桃粕质量的百分数）分别为：乳化剂蔗糖脂肪酸酯、稳定剂β-环糊精、表面活性剂多聚磷酸钠添加量为3%、0.9%、0.2%；食盐、五香粉添加量为1.0%、1.0%；白砂糖、低脂奶粉、植脂末添加量为5.0%、6.0%、4.0%；复配营养核桃粉核桃∶玉米∶大豆为44∶38∶18，乳化剂、稳定剂、表面活性剂添加量为2%、1.4%、0.1%。本实验首次结合核桃粉加工工艺研究了风味速溶核桃粉配方，并在感官鉴评的基础 上进行了优化，为开发不同风味速溶核桃粉产品提供了技术支撑。关键词：核桃粕，核桃粉，正交实验，配方Study on the technology and formula of preparing relishinstantwalnutpowderZHAOJian-jun1，HANJun-qi1，ZHANGRun-guang1，FENGBin-kui2，MAYu-juan1，WANGXiao-ji3，ZHANGYou-lin1，*（1.CollegeofFoodScienceandNutritionalEngineering，ShaanxiNormalUniversity，Xi’an710068，China；2.EcologicalIndustryDevelopmentCompanyofShaanxiDa-Tong，Xi’an710068，China；3.CenterofXi’anForestryScienceandTechnologyPromotion，Xi’an710068，China）Abstract：Theexperimentresearchedtheprocessingtechnologyofthewalnutpowderandformulausingwalnutdregs，designedorthogonaldesignandcomprehensivetesttodeterminetheformulaofflavorinstantwalnutpowderbasedonthesinglefactorexperiment.Theresultofthisstudyshowedtheoptimumprocessconditionsofpreparinginstantwalnutpowderwerethathomogeneouspressureandtimeswere40MPaand3，thewindtemperatureofInletandoutwere190℃and85℃.Theformulaanditsaddingamountoftaste，saltyandsweetinstant walnut powder were sucrose fatty acid ester（Emulsifier），beta cyclodextrin（stabilizer），sodiumphosphatepolymer（surfactant）additionamountof3%，0.9%and0.2%，saltandfive-spicepowderwere1.0%，1.0%，sugar，lowfatmilkpowderandplantingthefatendwere5.0%，6.0%and4.0%.Theaddingamountofemulsifier，stabilizerandsurfactantwere2%，1.4%and0.1%preparingcompoundinstantwalnutpowderbasedon the ratio of walnut∶corn∶soybean was 44 ∶38 ∶18. The test researched formula and it’s optimization ofrelishinstantwalnutpowdercombiningprocesstechnologyfirstlybasedonsensoryevaluation，providedtechnologicalsupport for developing of relish instant