| 改善打瓜籽脱壳化学方法的研究 |
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| 引用本文： | 王鹤霖,檀馨悦.改善打瓜籽脱壳化学方法的研究[J].黑龙江八一农垦大学学报,2014(2):64-68. |
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| 作者姓名： | 王鹤霖 檀馨悦 |
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| 作者单位： | [1]黑龙江八一农垦大学食品学院,大庆163319 [2]中国农业大学食品科学与营养工程学院,大庆163319 |
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| 摘 要： | 试验以打瓜籽为原料,对改善打瓜籽脱壳化学方法的工艺进行研究。分别选取氢氧化钠、氢氧化钙、盐酸、柠檬酸四种浸泡液进行试验,并以外壳颜色、整仁率、仁颜色、酸碱存留度等指标进行综合评价,确定试验工艺参数为:5%HCl,60℃水浴加热0.5 h,120℃高温烘烤1 h,在此条件下,打瓜籽易脱壳且外形美观,酸残留量较少,感官评定91分。
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| 关 键 词： | 打瓜籽 脱壳 盐酸 |
Researching of Seed-Watermelon Hulling by Chemical Methods |
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| Wang Helin,Tan Xinyue.Researching of Seed-Watermelon Hulling by Chemical Methods[J].Journal of Heilongjiang August First Land Reclamation University,2014(2):64-68. |
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| Authors: | Wang Helin Tan Xinyue |
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| Institution: | 1.College of Food Science and Technology, Heilongjiang Bayi Agricultural University, Daqing 163319; 2.College of Food Science and Natritional Engineering, Chian Agricultural University) |
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| Abstract: | Using watermelon seed as the raw material,process conditions of improving the chemical shelling were studied. Soaking tests selected four kinds of chemical solutions, such as sodium hydroxide, calcium hydroxide, hydrochloric acid and citric.The test used the shell color, whole kernel rate, kernel color and residues of acid and alkali as the comprehensive assessment indexes, and the optimal parameters were determined for 5% HCI,60 ℃ water bath heating 0.5 h,120 ℃ high temperature baking 1 h..Under these conditions,watermelon seeds were easy to shell and had better appearance and less acid residues, and sensory evaluation score was 91. |
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| Keywords: | seed watermelon hulling hydrochloric acid |
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