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投稿时间：2014-12-29
投稿时间：2014-12-29
中文摘要: 为了切实提高带壳腰果的蒸煮品质，通过单因素、正交试验设计研究了蒸煮温度、时间对腰果蒸煮破壳工艺的影响，采用半自动腰果脱壳机对蒸煮后的腰果进行脱壳试验。研究结果表明：腰果蒸煮的最佳工艺参数为蒸煮温度为115℃，蒸煮时间为20 min，整仁率为46.63 %，果皮颜色发白，酥脆。该蒸煮工艺对蒸煮设备的性能要求较低，节约了蒸煮成本，利于实现腰果蒸煮工艺的连续化。
Abstract:In order to effectively improving shell cashew cooking quality，this paper studied the effect of cooking temperature and time on the cashew nut shell process by single factor and orthogonal test design，and was used semi-automatic cashew nut sheller to conduct cashew shell experiment after cooking of cashew nuts. The results showed that the optimum temperature and time of cashew cooking were 115℃，20 min，respectively，and the whole kernel rate was 46.63 %，and the skin color was white，and the pulp was crisp. This cooking process reduced the requirements for the cooking equipment，and saved the cost of cooking，and was beneficial to achieve continuous about cashew cooking process.
keywords: cashew nut shelling whole kernel rate of cashew cook
文章编号：201604024 中图分类号： 文献标志码：
基金项目:公益性行业（农业）科研专项经费资助（201303077）
| 作者 | 单位 |
| 刘义军1，2，付云飞1，2，宫杰1，2，黄晖1，2，朱德明1，2，*，周延德1，2 | 1.中国热带农业科学院农产品加工研究所，广东湛江524001；2.农业部热带作物产品加工重点实验室广东湛江524001 |
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