摘要
[目的]优化牡丹籽种仁脱皮去苦加工工艺。[方法]以牡丹籽为材料,以浸泡温度、pH、浸泡时间为影响因素,采用正交试验方法研究牡丹籽仁脱皮去苦技术,从中筛选出最佳工艺参数。[结果]试验发现,将牡丹籽在沸腾的pH为9的碱液中浸泡10 min的脱皮效果好,即可得到质地紧实、洁白的牡丹籽仁;将牡丹籽种仁在温度45℃,pH为5的酸液中浸泡48 h,可得到洁白、无苦味、清香的牡丹籽种仁。[结论]研究结果可为高品质牡丹籽油的前处理工艺提供指导。
[ ObjeCtive ] To optimize processing technique of decortication and bitter removing of peony seeds. [ Method I With peony seeds as material, soaking temperatue, pH, time as influencing factors, the orthogonal experiment was used to study bitter removing technology and ob- tain optimal technique parameters, [ Result] Results showed that decortication efficiency was better by soaking in the boiling alkaline liquor （pH 9） for 10 rain, and it may completely remove the bitter by soaking in the acid liquor（ pH 5, 45℃） for 48 hours. After treatment, final products with properties of tensity, light white and no bitter aroma were obtained. [ Conclusion] These results provide instructions for the pre- processing of penoy seed oil extraction.
出处
《安徽农业科学》
CAS
2013年第23期9774-9775,9790,共3页
Journal of Anhui Agricultural Sciences
基金
菏泽市科技成果转化项目(2012N010)
关键词
牡丹籽
脱皮
去苦
前处理
Peony（ Peonia suffruticosa Andr. ） seeds
Decortication
Bitter removing
Pre-processing
作者简介
赵海军（1971-）,男,山东荷泽人,高级农艺师,从事农产品加工和贮藏研究,E-mail：huazhijun@126.com.｜
傅茂润 通讯作者,副教授,从事农产品加工和贮藏研究,E-mail：skyfmr@163.com.
