期刊论文

中文

农产品加工

1671-9646

2016

11

14-17,21

10.16693/j.cnki.1671-9646(X).2016.11.005

食用槟榔生产关键技术研究与示范（NY-ZI20161002）；

本校为第一机构

以海南岛优质槟榔干果为原料,采用超声酶解工艺软化槟榔纤维,以酶添加量、超声功率、处理时间和处理温度为影响因素设计单因素试验和L9（34）正交试验,以槟榔的咀嚼性、碎渣性和硬度的综合得分为考察指标优化工艺条件,得到的最佳工艺为酶添加量0.4%,超声功率560 W,处理时间32 h,处理温度45℃,在此条件下,槟榔的咀嚼性、碎渣性和硬度的综合得分为362.3±6分,高于所有试验组。

Take Hainan high-quality dried areca as the material, ultrasonic enzyme softening technology are used in areca fiber, single factor and L9（34） orthogonal experiments are conducted to evaluate the effect of enzyme addition amount, ultrasonic power, processing time and processing temperature on chewiness, slagging and hardness of comprehensive scoring on areca. The optimum condition are as follows： the enzyme addition amount of 0.4%, the ultrasonic power of 560 W, the processing time of 32 h and the processing temperature of 45 ℃, and the che...