苦荞风味碧根果生产工艺研究

摘要

旨在探讨苦荞风味碧根果的最优生产工艺。通过单因素和正交试验优化清洗工艺、调味液配比和干燥烘烤工艺。结果表明：最佳清洗工艺为：浓度为0．5％的NaOH清洗1次，再用清水清洗7次，每次15min，并20r／min搅拌；调味液配比为：每100g水中加入7．5g食盐、10g白砂糖、0．35g复合甜味剂、15g苦荞麦浸出液，最佳干燥烘烤工艺为：90℃干燥6h，再115℃烘烤20min。%To investigate the best production process of buckwheat flavor Carya illinoensis,the cleaning process,the ratio of seasoning liquid,drying and baking processes were optimized by single factor and orthogo-nal experiments.The results showed that the optimal cleaning processes were using 0.5%NaOH to wash once and then water for seven times by stirring in 20r/min for 15min during each clean step.Further,the best ratio of seasoning liquid was determined for 7.5 g salt,10 g sugar,0.35 g sweeteners,15 g buckwheat leaching solu-tion per 100 g water.At last,the critical drying temperature was 90℃-6 h and 1 15℃-20 min.