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Full cream instant almond powder and processing method thereof

A processing method and technology of almond powder, applied in the field of full-fat instant almond powder and its processing, can solve the problems of product quality decline, nutritional value reduction, cumbersome process, etc., to promote rational processing and utilization, facilitate spray drying, and simple process Effect

Inactive Publication Date: 2011-05-18
HEBEI AGRICULTURAL UNIV.
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The disadvantages of the above three methods are: 1. The raw materials need to be baked, which requires a certain temperature and time, which is a waste of energy; 2. Vegetable oil needs to be added to the almond meal, the process is cumbersome, the nutritional value is reduced, and the product quality is reduced.
3. The patent involves bitter almonds, which contain amygdalin, which requires a process of debittering

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0010] Example 1. A spray-drying method for full-fat instant almond powder.

[0011] (1) Select sweet almonds with no mildew and rot and full fruit shape as raw materials, peel them in lye solution at a temperature of 100°C for 5 minutes, and then rinse with water. The material is formed according to the ratio of almonds: demineralized water=1:3, and is initially beaten with a beater.

[0012] (2) Add excipients: maltodextrin, modified starch, β-cyclodextrin, polyglycerol fatty acid ester, multi-functional edible glue, then soften in water at about 90°C for 3 to 5 minutes, and further refine it through a colloid mill. Use a high-pressure homogenizer to homogenize for 10 to 15 minutes.

[0013] (3) Spray drying with a spray dryer, select drying conditions: feed temperature 165°C, discharge temperature 80°C, air velocity 0.90m 3 / min, the pressure is 200kPa, and the finished product is packaged.

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Abstract

The invention relates to instant almond powder and a processing method thereof, belonging to the technical field of food processing and aiming to provide high-protein instant protein powder with original flavor of almonds and stable tissue states and also provide a spray drying production method of the instant almond powder. The processing method comprises the following steps of: peeling full sweet almonds without mildews and rots, which are used as raw materials, in alkali liquor, adding water to the almonds to form a material and pulping; adding auxiliary materials, softening, refining through a colloid mill and homogenizing through a high-pressure homogenizer; and carrying out spray drying by selecting an optimal drying condition. The invention has the advantages that the almonds are not needed to be subjected to operations of debitterizing, oil removing, and the like; the raw materials are processed through the colloid mill and the homogenizer, which is convenient for spray drying; special additives are added, which is beneficial to forming powder; while the almond powder is instantly dissolved and is not easy to delaminate and precipitate; and the content of protein is 12-18 percent, and the content of unsaturated fatty acid is 20-35 percent. The invention plays an important role in promoting the reasonable processing and utilization of almond resources.

Description

Technical field [0001] The invention relates to a full-fat instant almond powder and a processing method thereof, belonging to the technical field of food processing. Background technique [0002] Almonds are raw materials for various industries such as food, medicine, and chemical industry, and can be greatly added in value after deep processing. The fat content in almonds is about 50%, and the almond meal after oil extraction also contains 42.9% protein, which can be processed into high-protein almond powder, and the domestic price is about 40 yuan / kg. It can be seen that the added value of processed apricots is several times higher than that of raw materials. At present, the development and utilization of almonds only stays on frying, and the deep processing of almonds is still relatively small, and no scale has been formed. In order to make full use of the nutritional value of almonds and expand the processing chain of almonds, a spray-drying processing method of insta...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/36A23L2/38A23L25/00
Inventor 王颉王贞强
Owner HEBEI AGRICULTURAL UNIV.
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