[1]梅爱君,喻卫武,刘圆,等.香榧干果加工工艺数字化表达[J].浙江林业科技,2017,37(02):72-75.[doi:10.3969/j.issn.1001-3776.2017.02.011]
　MEI Ai-jun,YU Wei-wu,LIU Yuan,et al.Investigation on Processing Technology for Nut of Torreya grandis cv. Merrillii[J].Journal of Zhejiang Forestry Science and Technology,2017,37(02):72-75.[doi:10.3969/j.issn.1001-3776.2017.02.011]
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《浙江林业科技》[ISSN:1001-3776/CN:33-1112/S]

卷:
37
期数:
2017年02期
页码:
72-75
栏目:
研究简报
出版日期:
2017-06-30

文章信息/Info

Title:
Investigation on Processing Technology for Nut of Torreya grandis cv. Merrillii
作者:
梅爱君1; 喻卫武2; 刘圆2; 徐卫南1; 宋丽丽2
1. 浙江省临安市林业局，浙江临安 311300；2. 浙江农林大学，浙江临安 311300
Author(s):
MEI Ai-jun1; YU Wei-wu2; LIU Yuan2; XU Wei-nan1; SONG Li-li2
1. Lin’an Forestry Bureau of Zhejiang, Lin’an 311300, Chian; 2. Zhejang A & F University, Lin’an 311300, China
关键词:
香榧; 加工工艺; 单宁; 含水量; 盐水浓度
Keywords:
Torreya grandis cv. Merrillii;  processing technology;  tannin;  moisture content;  salt concentration
分类号:
S759.8；S791.53
DOI:
10.3969/j.issn.1001-3776.2017.02.011
文献标志码:
A
摘要:
2013 年，选择浙江省嵊州市成年香榧树成熟种籽，测定新鲜的和不同脱涩时间香榧种子内种衣和种仁的单宁含量；选择自然干燥的种籽，测定不同干燥时间的种子含水量；多次现场测定炒制过程中的温度，确定炒制的时间及温度；对多个厂家的盐水浓度、浸渍时间进行调查。结果表明，新鲜的香榧种籽内种衣、种仁可溶性单宁含量为93.65 和12.69 mg·g-1，堆沤处理14 d 后种仁可溶性单宁下降至3.43 mg·g-1；炒制总用时41 min35 s，分种籽混合粗盐炒制、起锅浸20%盐水30 s，沥干后单独炒制、再次加入粗盐炒制，用时分别为11 min43 s，9 min37 s，20 min15 s；三步炒制过程中炉壁平均温度分别为190℃，226.9℃，223.2℃，种籽平均温度分别为111.4℃，83.4℃，148.7℃；调查发现不同厂家浸渍盐水的浓度17% ~ 20%，时间都在1 min 以内。
Abstract:
Determinations were implemented in1993 on tannin content in seed coat and kenel of fresh Torreya grandis cv. Merrillii seeds collectedfrom adult trees in Shengzhou, Zhejiang province, as well as on that after different days of compost treatment. Moisture content of nuts was measuredafter different days of natural drying. Time and temperature for stir-frying of nuts was measured by many times. Surveys were made on saltconcentration and time for soaking of nuts. The result demonstrated that soluble tannin content of seed coat and kernel of fresh seed were 93.65 and12.69 mg·g-1, and that of the kernel from seed treated by composting for 14 days decreased to 3.43 mg·g-1. The total time for stir-frying of nuts was41 minutes 35 seconds, including 11 minutes 43 seconds for frying with coarse salt, soaking in salt solution of 20% for 30 seconds, 9 minutes 37seconds for frying, and 20 minutes 15 seconds for frying nuts with coarse salt. The average temperature of the furnace wall during the whole processwas 190℃, 226.9℃ and 223.2℃, but the average temperature of the fried nuts was 111.4℃, 83.4℃ and 148.7℃. Survey showed that salineconcentration for soaking of nuts was between 17% and 20%, and socking time was less than one minute.

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备注/Memo

备注/Memo:
收稿日期：2016-10-31；修回日期：2016-12-28
基金项目：浙江省省院合作林业科技项目（2014SY05）；宁波市择优委托项目（2012C10015）；杭州市科技局计划项目（20150432B76）
作者简介：梅爱君，工程师，从事香榧产业技术推广工作；E-mail：305886532@qq.com。通信作者：喻卫武，高级实验师，从事经济林培育与利用研究；E-mail:yww888@zafu.edu.cn。
更新日期/Last Update: 2017-04-20