In order to improve the nutritional value of leisure tree nuts,this study was conducted to explore the effects of the supplemental lev-els of anthocyanin,salt and citric acid on the sensory and anthocyanin retention rates of the product in the pre-cooked solution of Zanthoxylum,anise and cassia,which were 1.5%,3.0% and 4.0%(w/w),respectively.The results of single factor optimization showed that when the sup-plemental levels of anthocyanin,salt and citric acid were 8.0%,12.5% and 0.6%(w/w),respectively,the score of sensory evaluation was the highest,and the anthocyanin retention rate reached 63.54%,respectively.After moisturizing and drying at 95℃for 160 min,pecan showed nutty fragrance,and anthocyanin retention rate was 40.88%.After baking at 125℃for 25 min,the product was crisp and good in appearance,and the anthocyanin retention rate was 36.97%.The results of this study can provide reference for the application of anthocyanins in baked foods.
维普
万方数据