Semen armeniacae amarum with long quality guarantee period and preparation method of semen armeniacae amarum

Abstract

The invention discloses semen armeniacae amarum with a long quality guarantee period and a preparation method of the semen armeniacae amarum, and belongs to the technical field of primary processing of semen armeniacae amarum. The preparation method comprises the following steps of using the semen armeniacae amarum as raw materials, and peeling, debitterizing and detoxifying the semen armeniacae amarum so as to obtain the embryo of semen armeniacae amarum; then performing microwave drying so as to obtain the dried embryo of semen armeniacae amarum; collecting the seedcoat of semen armeniacae amarum, refrigerating the collected seedcoat of semen armeniacae amarum, crushing the refrigerated seedcoat of semen armeniacae amarum, uniformly mixing the crushed seedcoat of semen armeniacae amarum and debitterizing liquid, and performing enzymolysis and two times of distillation so as to obtain an extract of the seedcoat of semen armeniacae amarum; and then performing decoloration, mixing the extract after the decoloration with the dried embryo of semen armeniacae amarum according to a certain proportion so as to obtain a mixture, and then stir-frying the mixture so as to obtain the semen armeniacae amarum with a natural flavor of the semen armeniacae amarum, high smoothness and tidiness, a high debitterizing rate (98.5-99.8%), significant detoxifying effects (the quantity of cyanide residues is 0.04-0.06mg / kg), a long quality guarantee period (24-36months) and a low cost. The preparation method disclosed by the invention is simple in technology, short in cycle, and high in efficiency, saves energy resources, can realize large-scale production, can realize zero discharge of toxic substances in the technical field of the primary processing of the semen armeniacae amarum, is environment-friendly, and provides a new shortcut for the deeply processing of the semen armeniacae amarum.

Description

technical field

[0001] The invention relates to primary processing of bitter almonds, in particular to bitter almonds with long shelf life 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 ...

Examples

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...

technical field

[0001] The invention relates to primary processing of bitter almonds, in particular to bitter almonds with long shelf life 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 ...

Examples

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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