粮油食品科技
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SCIENCE AND TECHNOLOGY OF CEREALS,OILS AND FOODS
2015年
4期
32-35
,共4页
油莎豆%浸泡脱皮%工艺条件%脱皮率%质量损失率
油莎豆%浸泡脫皮%工藝條件%脫皮率%質量損失率
유사두%침포탈피%공예조건%탈피솔%질량손실솔
chufa%soaking and peeling%process condition%peeling rate%mass loss rate
研究了油莎豆湿法脱皮的工艺条件和工艺效果。以油莎豆的脱皮率和质量损失率为考察指标，研究浸泡液浓度、浸泡温度、浸泡时间对脱皮效果的影响。结果显示，油莎豆湿法脱皮的优化工艺条件为：浸泡液浓度5％、浸泡温度95℃、浸泡时间6 min，在此条件下油莎豆脱皮率可达到94．8％，质量损失率为15．8％。湿法脱皮油莎豆油的品质较未脱皮时的有所改善。
研究瞭油莎豆濕法脫皮的工藝條件和工藝效果。以油莎豆的脫皮率和質量損失率為攷察指標，研究浸泡液濃度、浸泡溫度、浸泡時間對脫皮效果的影響。結果顯示，油莎豆濕法脫皮的優化工藝條件為：浸泡液濃度5％、浸泡溫度95℃、浸泡時間6 min，在此條件下油莎豆脫皮率可達到94．8％，質量損失率為15．8％。濕法脫皮油莎豆油的品質較未脫皮時的有所改善。
연구료유사두습법탈피적공예조건화공예효과。이유사두적탈피솔화질량손실솔위고찰지표，연구침포액농도、침포온도、침포시간대탈피효과적영향。결과현시，유사두습법탈피적우화공예조건위：침포액농도5％、침포온도95℃、침포시간6 min，재차조건하유사두탈피솔가체도94．8％，질량손실솔위15．8％。습법탈피유사두유적품질교미탈피시적유소개선。
The wet peeling process conditions and effect of chufa was studied.The peeling rate and mass loss rate were selected as indexes and the effect of the soaking solution concentration,soaking tempera-ture and time on peeling effect was studied.The results showed that the optimal conditions of wet peeling process of chufa were that soaking solution concentration was 5%,at 95 ℃,for 6 min.Under the condi-tion,chufa peeling rate was 94.8% and the mass loss rate was 15.8%.The quality of chufa oil was im-proved after being treated with wet peeling process compared with the one without being treated.
