【摘要】 以‘温宿185’薄皮核桃为原料,以焙烤后核桃仁的酸值、过氧化值、总酚含量、色泽为指标,并结合模糊数学综合评价法研究焙烤温度、焙烤时间对脱皮与未脱皮核桃仁品质的影响。结果表明:120～140℃、焙烤10～30 min核桃仁的过氧化值和酸值较低; 120～150℃条件下随焙烤时间的延长,未脱皮核桃仁与脱皮核桃仁的酸值(KOH)分别在150℃/30 min和150℃/25 min达到最高点,与120℃/10 min相比酸值(KOH)分别上升了0.303、0.107 mg/g;随焙烤温度的升高,核桃仁色泽加深,总酚含量变化不显著,但酚类物质的浸泡液对核桃仁的品质有显著影响;通过模糊数学感官评价法得出核桃仁的最佳焙烤条件为焙烤温度130℃、焙烤时间25 min,在此条件下核桃仁的综合得分为94.10分。焙烤不仅赋予了核桃仁独特的风味,还进一步提升了核桃仁加工制品的品质。更多还原

【Abstract】 Using Wensu 185 thin-skinned walnuts as raw materials,the effects of baking temperature and baking time on the qualities of peeled and unpeeled walnut kernels were studied with acid value,peroxide value,total phenol content and color of the baked walnut kernel as indicators and combining with fuzzy mathematics comprehensive evaluation method. The results showed that the peroxide value and acid value of walnut kernel roasted at 120-140 ℃ for 10-30 min were lower. At 120-150 ℃,with the prolonging of baking time,the acid value of unpeeled and peeled walnut kernels reached their highest points at 150 ℃/30 min and 150 ℃/25 min,and increased by 0. 303,0. 107 mgKOH/g compared with120 ℃/10 min,respectively. With the increase of baking temperature,the color of walnut kernel deepened,and the total phenol content did not change significantly,but the soaking solution of phenols had a significant effect on the quality of walnut kernel. According to the fuzzy mathematics comprehensive evaluation method,the best baking conditions for walnut kernel were obtained as follows: baking temperature 130 ℃ and baking time 25 min. Under these conditions,the comprehensive score of walnut kernel was 94. 10. Baking not only gave the walnut kernel a unique flavor,but also further improved the quality of walnut kernel processed products.更多还原