Edible bitter apricot kernels and preparation method thereof

Abstract

The invention discloses edible bitter apricot kernels and a preparation method thereof, belonging to the technical field of bitter apricot kernel primary processing. The preparation method has the beneficial effects that bitter apricot kernels are taken as raw materials and are peeled, debitterized and detoxified to obtain apricot kernel segments, then the apricot kernel segments are subjected to microwave drying to obtain dry apricot kernel segments, bitter apricot kernel skins are collected, frozen and broken, are uniformly mixed with a debitterizing liquid and are subjected to enzymolysis and two-time distillation to obtain an apricot kernel skin extract, the apricot kernel skin extract is mixed with the dry apricot kernel segments according to a certain proportion after being decolorized, and the mixture is stir-fried, thus obtaining the bright, clean and tidy low-cost bitter apricot kernels with natural flavors of bitter apricot kernels, high debitterizing rate (98.5-99.8%), obvious detoxification effects (the residual quantity of cyanides is 0.04-0.06mg / kg) and long shelf life (24-36 months); the preparation method is simple in process, short in cycle and high in efficiency, has the effect of saving energy, can be used for large-scale production, achieves zero discharge of toxic substances in the technical field of bitter apricot kernel primary processing, is environment-friendly and has the effect of exploring a new shortcut for deep processing of bitter apricot kernels.

Description

technical field [0001] The invention relates to primary processing of bitter almonds, in particular to edible bitter almonds and a preparation method thereof. Background technique [0002] Bitter almond (Semenarmeniacaeamarum) is the dry mature seed kernel of Prunusarmeniaca L.var.ansuMaxim., Siberian apricot Prunussibirica L., Northeast apricot Prunusmandshurica (Maxim.) Koehne or apricot Prunusarmeniaca L. of the Rosaceae plant. It also occupies an important position in the international nut market. 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 vitamin E; these determine that bitter almonds have extremely high edible and medicinal value, and are good raw materials for developing functional foods. [0003] Amygdalin (Amygdalin) is one of the main functiona...

AI Technical Summary

Problems solved by technology

But contain ethanol and hydrocyanic acid in the debittering liquid of above-mentioned method simultaneously, both are all very soluble in water, are difficult for separation, cause separation process cost to raise, pollute environment again after discharge, and hyperosmotic ethanol solution (80%) will The surface of bitter almonds is rough and not smooth, which affects the appearance and natural flavor of the product. At the same time, the debittering rate is not high, the highest is about 95%.

[0009] In summary, the production and processing of bitter almond products in the above-mentioned disclosed patents and technical documents is limited to the development of a single product, while discarding other by-products, especially the precursor substance amygdalin, which is the precursor of benzaldehyde, as a toxic substance, which not only caused A large amount of waste of resources also pollutes the environment, and simultaneously loses the natural flavor of bitter almonds. Therefore, it is still a challenge for those skilled in the art to seek a kind of bitter almonds with natural flavor of bitter almonds, high debittering rate, long shelf life and low cost. relentless pursuit

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