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High-demulsification-rate bitter almond oil and extraction method thereof

A technology of bitter almond oil and extraction method, which is applied in the direction of fat oil/fat production, fat production, and preservation of fat substances by using additives, which can solve the problem of large loss of almond oil nutrition and biologically active substances, affecting the safety and stability of oily food, Solve the problems of low extraction rate of bitter almond oil, achieve the effect of improving raw material utilization rate, food safety, anti-oxidation ability and stability

Inactive Publication Date: 2016-02-03
邵素英
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the dry crushing has a large shear force and high temperature, resulting in a large loss of nutrients and biologically active substances in almond oil.
[0009] Chinese patent CN102796613B discloses a method of hydroenzymatically extracting soybean oil and microbial demulsification, which belongs to vegetable oil extraction technology. The method includes the following steps: (1) Extrusion and puffing are used to obtain puffed material after soybean crushing, and the puffed material is mixed with Mix with water to obtain a mixed solution, add alkaline protease to the mixed solution for enzymolysis, and centrifuge after enzymolysis to obtain free oil, emulsion, hydrolyzate and residue; Inorganic salt liquid medium is fermented to obtain mixed demulsifying bacteria full culture solution; (3) the emulsion obtained in step 1) is adjusted to neutral pH, fully mixed with mixed demulsifying bacteria full culture solution, and left to stand for constant temperature demulsification, Soybean oil is obtained by centrifugation after demulsification; although the demulsification rate is high, the oil after demulsification is centrifuged and mixed with demulsifiers and water, and the emulsion oil, demulsifiers and water cannot be completely separated, affecting Food Safety and Stability of Oils and Fats
The bitter almond oil extraction rate that above-mentioned method makes is lower

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0058] Embodiment 1 raw material preparation

[0059] 1. Preparation of Chinese herbal medicine extract:

[0060] The preparation method of the Chinese herbal medicine extract comprises the following steps: in parts by weight, weigh 16 parts of licorice, 15 parts of astragalus, 14 parts of epimedium, 13 parts of dried ginger, 10 parts of angelica dahurica, and 6 parts of codonopsis; Clean 12min at 200W, 30KHz in an ultrasonic cleaning machine with 0.2% sodium bicarbonate solution, drain, grind the above-mentioned Chinese herbal medicine to a particle size below 2mm, put it in a container for uniform mixing and add 5 times the weight of water to obtain a mixed material, Control the temperature at 80°C for 3 hours, then lower the temperature to 45°C, adjust the pH value to 4.0 with lactic acid, carry out microwave extraction for 12 minutes under the condition of power 200W, and carry out ultrasonic-assisted extraction under the condition of power 250W and frequency 35KHz; 1.0% ...

Embodiment 2

[0064] A method for extracting bitter almond oil with high demulsification rate, comprising the steps of:

[0065] 1) Enzyme inactivation by microwave irradiation: immerse the bitter almonds in a sodium bicarbonate solution with a concentration of 0.1% by mass, rinse at room temperature, drain, put in a container, seal and let stand for moistening for 3 hours, then peel the peeled bitter almonds, put the peeled bitter almonds into the microwave In the drying machine, the frequency is 2450MHz, the power is 2000W, the temperature is 85°C, and the thickness of the material layer is 4cm. The enzyme is irradiated for 3 minutes, and the microwave irradiation is 10s, and the interval is 20s;

[0066] 2) Freezing and crushing: soak bitter almonds after microwave irradiation to inactivate enzymes in 0.2% citric acid solution at room temperature for 3 hours, rinse with clean water twice, drain, and freeze at -23°C with a material layer thickness of 9 cm for 4 hours , crushed to a partic...

Embodiment 3

[0078] A method for extracting bitter almond oil with high demulsification rate, comprising the steps of:

[0079] 1) Enzyme inactivation by microwave irradiation: immerse bitter almonds in a sodium bicarbonate solution with a concentration of 0.05% by mass, rinse at room temperature, drain, put in a container, seal and let stand for moistening for 2 hours, then peel the peeled bitter almonds, put the peeled bitter almonds into the microwave In the drying machine, the frequency is 2450MHz, the power is 1000W, the temperature is 80°C, and the thickness of the material layer is 3cm, microwave irradiation is used to inactivate the enzyme for 2 minutes, and the microwave irradiation is 10s, and the interval is 20s;

[0080] 2) Freezing and crushing: soak bitter almonds after microwave irradiation to inactivate enzymes in a citric acid solution with a mass percentage concentration of 0.1% at room temperature for 2 hours, rinse with water once, drain, and freeze at -20°C with a layer...

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Abstract

The invention discloses high-demulsification-rate bitter almond oil and an extraction method thereof. Bitter almonds are taken as a raw material, a low-temperature biological processing technique is used in the whole process, and loss of thermo sensitivity nutrient substances such as protein, higher aliphatic acid and vitamin in the bitter almonds can be effectively prevented; after microwave radiation enzyme deactivation, cooling demulsification, enzymolysis and vacuum centrifugation, free oil, emulsion, hydrolysate and almond residues can be obtained, the emulsion is subjected to biological demulsification and vacuum centrifugation so as to obtain free oil, and the free oil is combined so as to prepare the bitter almond oil which is high in grease extraction rate (93-97%), high in nutrient and active substance content, good in food safety (the amount of cyanide residue is less than 0.08mg / kg) and long in expiration date (5-6 years). By adopting the extraction method, the product quality is improved, the yield is increased, the types, yield and additional values of byproducts obtained after the grease is extracted are also increased, the grease extraction cost is further reduced, discharge of wastes is prevented, and the environment can be protected.

Description

technical field [0001] The invention relates to the technical field of vegetable oil extraction, in particular to bitter almond oil with high demulsification rate and an extraction method thereof. Background technique [0002] Almond is the seed of apricot, a plant of the genus Prunus in the Rosaceae family. It is also called apricot kernel, apricot, muluozi, bitter almond, apricot plum kernel, sweet plum, etc. It is flat heart-shaped, with a yellowish-brown to dark brown surface, thin seed coat, and a Creamy white, oily. In China, it is mainly distributed in Hebei, Liaoning, Northeast China, North China and Gansu. Almonds are divided into two categories, sweet almonds and bitter almonds. Sweet almonds are sweet, do not contain or only contain 0.1% amygdalin, and have a fat content of 45% to 67%. Bitter almonds are bitter and contain 2% to 4% amygdalin. Almond oil is the essence of almonds. The content of oleic acid and linoleic acid in bitter almond oil reaches more tha...

Claims

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Application Information

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IPC IPC(8): C11B1/00C11B1/04C11B5/00
Inventor 邵素英
Owner 邵素英
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