以带壳澳洲坚果为主要原料,采用筛选分级、水洗、开口、浸泡、淋洗、干燥、焙烤、冷却等工序,加工调味开口带壳澳洲坚果.通过单因素实验与正交实验对调味开口带壳澳洲坚果加工工艺参数与配方进行研究.结果表明,调味开口带壳澳洲坚果加工的最佳工艺参数为:开口含水量为15.11％,浸泡时间为4.0 h,浸泡3次后适量补盐;浸泡液的最佳配方为:食盐浓度为20％,白砂糖浓度为12％,味精浓度0.4％;最佳干燥参数为:50℃干燥2h,60℃干燥2h,70℃干燥3h,80℃干燥2h,烘焙条件130℃焙烤8 min.加工的调味开口带壳澳洲坚果产品开口均匀、口感酥脆可口,香味浓郁.%Flavouring opening macadamia nut-in-shell was made by the processing of grading, washing, opening, soaking, drenching, drying, baking and cooling with macadamia nut -in —shell. The processing technology and formulation of flavouring opening macadamia nut-in-shell were studied by single factor and orthogonal tests. Results showed that the optimal processing conditions are as follows: The content of water was 15.11% when opening, soaking time was 4.0hours, appropriate salt was added after soaking in three times. The optimal formula of soak was salt 20%, sugar 12%, MSG 0.4%. The optimal drying conditions was 2 hours in 40 ℃, 2 hours in 50 ℃, two hours in 60 ℃, 3 hours in 70 ℃, 2 hours in 80 ℃ and the optimal baking conditions was eight minutes in 130 ℃. The final product was opened congruously and had better crispness, full aroma and appropriate taste.
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