Method for rapidly debitterizing bitter almonds by ultrasound induction

Abstract

The invention discloses a method for rapidly debitterizing bitter almonds by ultrasound induction, and belongs to the field of food industry. The method comprises the steps of raw material treatment and debitterizing. Raw material treatment comprises the steps of rinsing, removing dust, then, placing the bitter almonds into water bath at the temperature of 90 DEG C-95 DEG C to be heated for 3-5min, then rapidly placing the bitter almonds into cold water, and rubbing cuticular layers. The debitterizing comprises the steps of placing the cleaned and peeled almonds into a beaker, adding an ethanol solution with a certain volume, using an opening sealing film for sealing, then, placing the almonds into an ultrasonic cleaner, setting the ultrasonic power, the temperature, the ultrasonic time and the ultrasonic frequency, conducting conduct debitterizing by ultrasound induction, and explaining the advantages of the method for rapidly debitterizing the bitter almonds by the ultrasound induction by testing the content of bitter almond glycosides after the debitterizing. According to the method, the debitterizing time is greatly shortened, the amount of water is greatly reduced, the content of accessory substances in water of the debitterizing bitter almonds is high, recycling is facilitated, therefore, environmental pollution is reduced, the labor intensity is greatly reduced, the cost of equipment is low, and the equipment is easily operated and popularized.

Description

technical field [0001] The invention relates to the field of food industry, in particular to a method for rapidly debittering bitter almonds induced by ultrasound. Background technique [0002] Bitter almond (Semen armeniacae amarum) is the dry mature seed kernel of Rosaceae plant Prunusarmeniaca L.var.ansu Maxim., Siberian apricot Prunus sibirica L., northeast apricot Prunus mandshurica (Maxim.) Koehne or apricot Prunus armeniaca L., It is widely distributed at home and abroad, and also occupies an important position in the international nut market [3] . Bitter almond is rich in nutrition, and its main components include amygdalin (2%-7%), bitter almond oil (45%), almond protein (25%) and carbohydrates (3%); in addition, it also contains a variety of trace elements ( Such as potassium, calcium, iron, etc.) and rich in vitamin E [4] ; These have determined that bitter almonds have high edible and medicinal value, and are good raw materials for developing functional foods....

AI Technical Summary

Problems solved by technology

[0010] Due to the large energy consumption (requiring a large amount of water and heat energy), long time (short as 6 hours, as long as 7-8 days) and by-products (such as amygdalin degradation product benzaldehyde, hydrocyanic acid) in the traditional debittering method The disadvantages such as being able to effectively use it have caused problems such as relatively small production scale, long production cycle, low capacity, waste of resources and environmental pollution in the bitter almond processing industry.

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