Semen armeniacae amarum with long quality guarantee period and preparation method of semen armeniacae amarum
A technology of bitter almonds and shelf life, which is applied in the direction of food science, etc., can solve the problems of affecting product appearance and natural flavor, losing the natural flavor of bitter almonds, and increasing the cost of separation process, achieving remarkable color fixing effect, improving material exchange capacity, and improving The effect of food safety
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Embodiment 1
[0038] A preparation method of bitter almonds with long shelf life, comprising the steps of:
[0039] 1) Preparation of dry almond petals: immerse bitter almonds in a sodium bicarbonate solution with a concentration of 0.08% by mass, rinse at room temperature, drain, put in a container to seal, let it stand for moistening for 3 hours, and peel off the peeled almond petals. -23°C, material layer thickness 3cm, freeze for 2 hours, take it out, microwave pre-drying for 3 minutes to get pre-dried almond petals; add 3 times its mass of citric acid solution with a mass percentage concentration of 0.5%, soak at room temperature for 1 hour, take it out, and put it on a stainless steel screen Circulate and spray with clean water for 15 minutes, then transfer to a calcium ascorbate solution of 2.2% by mass twice the mass of the pre-dried almond petals, soak for 4 hours, drain, and microwave dry for 6 minutes to obtain dried almond petals;
[0040] The microwave pre-drying conditions are...
Embodiment 2
[0050] A preparation method of bitter almonds with long shelf life, comprising the steps of:
[0051]1) Preparation of dry almond petals: immerse bitter almonds in a sodium bicarbonate solution with a concentration of 0.06% by mass, rinse at room temperature, drain, put in a container to seal, let it stand for moistening for 2 hours, and peel the peeled almond petals in -20°C, material layer thickness 2cm, freeze for 1.5h, take it out, microwave pre-drying for 2min to get pre-dried almond petals; add 2 times its mass of citric acid solution with a mass percentage concentration of 0.4%, soak at room temperature for 0.5h, take it out, put it on stainless steel Clean the water on the sieve by circulating and spraying for 10 minutes, then transfer to the calcium ascorbate solution with a mass percentage concentration of 1.5% of the pre-dried almond petals, soak for 3 hours, drain, and microwave dry for 4 minutes to obtain dried almond petals;
[0052] The microwave pre-drying cond...
Embodiment 3
[0062] A preparation method of bitter almonds with long shelf life, comprising the steps of:
[0063] 1) Preparation of dry almond petals: immerse bitter almonds in 0.1% sodium bicarbonate solution by mass percentage, rinse at room temperature, drain, put in a container to seal, let it stand for moistening for 4 hours, and peel the peeled almond petals in -25°C, material layer thickness 4cm, freeze for 2.5h, take it out, microwave pre-drying for 4min to get pre-dried almond petals; add 4 times its mass of citric acid solution with a mass percentage concentration of 0.6%, soak at room temperature for 1.5h, take it out, put it on stainless steel The clean water on the sieve is circulated and sprayed and washed for 20 minutes, then transferred to a calcium ascorbate solution with a mass percentage concentration of 3% of the pre-dried almond petals, soaked for 5 hours, drained, and microwave-dried for 8 minutes to obtain dried almond petals;
[0064] The microwave pre-drying condi...
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