山核桃产品加工工艺优化

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关键词：山核桃（CaryacathayensisSarg.）；加工工艺；品质；工艺优化中图分类号：TS255.6 文献标识码：A文章编号：0439-8114（2026）01-0144-08DOI：10.14088/j.cnki.issn0439-8114.2026.01.024开放科学（资源服务）标识码（OSID）：

Optimization of processing process for Carya cathayensis Sarg. products

GAO Jun-long，HEKan，WANG Chun-xiao，LIU Min，JIN Chao，DENG Yang-yong （Hangzhou YaoshengjiFoodCo.，Ltd.，Hangzhou 311322，China）

Abstract：InodertoivestigatetheifluenceofteprocesingprocsonteqalityofarycathayensisSarg.products，akingacd value，peroxidevalueandsensorycoreasevauationindexes，thesingle-factortestsonkeyfactorssuchasrawmaterialorigin，raw materialmoisturecontent，kilingtemperature，kilingtime，macerationtime，material-lquidratio，re-drying temperatureadre dryingtimewereonductedandtheorthogoaltesttooptiizetheprocesingparametersofCaryacathayensisSargwasfurerde signed.TheresultsshowedthatthebestrawmaterialforCaryacathayensisSarg.wasLin’anhickory，anditsmoisturecontentshould be controlled at 8% ，and the best processing parameters were as follows ：killing temperature of 150‰ ，killing time of 30 min，maceration time of 3min ，material-liquid ratio of 1：3 （ g：mL ），re-drying temperature of 150‰ and re-drying time of 8O min. It was proved thatthesensoryqualityofCaryacathayensisSarg.productsunderthisprocessconditionwerebeter，thecolour was evenandglosy， themeatkernelwasgoldenyelow，thebakingaromawasstrong，thetastewascrunchy，thehardnesswasmoderate，andtheacidvalueandperoxidevaluewerelower，whichcouldefectivelymaintainthequalityofCaryacathayensisSarg.productsandenhancethe competitiveness of theproducts in the market.

Key words：Carya cathayensis Sarg.；processing process；quality；process optimization

山核桃（CaryacathayensisSarg.）又称小核桃、小胡桃，是中国特有的名优干果和木本油料作物，主要分布在浙、皖两省交界的天目山系[1]。（剩余8669字）