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山东农业科学 2010, 3: 81~83 Shandong Agricultural Sciences
鲜食核桃保鲜和周年供应技术研究
鲁墨森,张倩,杨娟侠
(山东省果树研究所,山东泰安 271000)
摘要:为了更好地开发利用核桃的营养和保健价值,本试验提出鲜食核桃的消费概念,并研究了鲜食核
桃的保鲜和加工工艺。采用冻融法脱除鲜核桃青皮和核桃仁种皮,脱皮后的鲜核桃仁口感清香,无油腻感,极
大地保持了核桃中的营养成分。通过低温保鲜链,使鲜食核桃满足周年供应并保持清香甜脆的鲜食品质。
关键词:鲜食核桃;保鲜;周年供应;低温贮藏
中图分类号: S664 19 + 3 文献标识号: A 文章编号: 1001 - 4942 (2010) 03 - 0081 - 03
Research on Preservation and Year - round Supply Techn ique
of Fresh - eating Walnut
LU Mo - sen, ZHANG Q ian, YANG Juan - xia
(Shandong Institute of Pom ology, Taian 271000, China)
Abstract To utilize the nutrition and healthcare value of walnut better, the consume concep t of fresh -
eating walnut was put forward and its p reservation and p rocessing technology were studied. The green husk of
fresh walnut and the seed coat of walnut kernel were decorticated by the freeze - thaw method, then the walnut
kernel tasted faint scent without greasiness and kep t the nutrients greatly. By the low - temperature p reserva
tion chain, the fresh - eating walnut could fulfill the year - round supp ly and keep the fresh quality with faint
scent and sweet brittleness.
Key words Fresh - eating walnut; Preservation; Year - round supp ly; Low - temperature storage
核桃(Juglans L egia L ) 是我国传统的出口明,核桃对咳嗽、胃疼有治疗作用[ 3 ] ,食用核桃可
物资之一,具有极高的食用价值和商品价值[ 1 ] 。有效降低血液中胆固醇和甘油三酸酯含量,阻止
研究分析表明, 核桃脂肪含量为 65 1% ~ 人体血浆和低密度