Low-yanide semen armeniacae amarum and preparation method thereof

A technology of bitter almond and cyanide, applied to the field of bitter almond with low cyanide content and its preparation, can solve the problems of affecting the appearance and natural flavor of the product, losing the natural flavor of bitter almond, increasing the cost of separation process, etc., and achieving the effect of color fixing Remarkably, the effect of improving material exchange capacity and improving food safety

A technology of bitter almond and cyanide, applied to the field of bitter almond with low cyanide content and its preparation, can solve the problems of affecting the appearance and natural flavor of the product, losing the natural flavor of bitter almond, increasing the cost of separation process, etc., and achieving the effect of color fixing Remarkably, the effect of improving material exchange capacity and improving food safety

CN105310044AInactive Publication Date: 2016-02-10邵素英
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  • Low-yanide semen armeniacae amarum and preparation method thereof
  • Low-yanide semen armeniacae amarum and preparation method thereof
  • Low-yanide semen armeniacae amarum and preparation method thereof

Examples

Experimental program
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Effect test

Embodiment 1

[0038] A preparation method of bitter almonds with low cyanide content, 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 0.2%, soak at room temperature for 3 hours, take it out, 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 ar...

Embodiment 2

[0050] A preparation method of bitter almonds with low cyanide content, 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 twice its mass of 0.1% citric acid solution, soak at room temperature for 2h, take it out, put it on a stainless steel sieve Spray and wash with clean water on the net for 10 minutes, then transfer to a 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 conditions are: frequency 2450MHz, power 1000W, temp...

Embodiment 3

[0062] A preparation method of bitter almonds with low cyanide content, 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 0.3%, soak at room temperature for 4h, take it out, put it on a stainless steel sieve Spray and wash with clean water on the net for 20 minutes, then transfer to a calcium ascorbate solution with a mass percentage concentration of 3% of the pre-dried almond petals, soak for 5 hours, drain, and microwave dry for 8 minutes to obtain dried almond petals;

[0064] The microwave pre-drying conditions are: frequency 2...

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Abstract

The invention discloses low-yanide semen armeniacae amarum and a preparation method thereof and belongs to the technical field of primary processing of semen armeniacae amarum. The preparation method comprises the following steps: semen armeniacae amarum is adopted as the raw material and subjected to peeling, debittering and detoxification to obtain almond carpel; the almond carpel is subjected to microwave drying to obtain dry almond carpel; semen armeniacae amarum skin is collected, frozen and crushed, and the crushed semen armeniacae amarum skin is uniformly mixed with a debittering liquid; the mixture is subjected to enzymolysis and twice distillation to obtain a semen armeniacae amarum skin extract; the semen armeniacae amarum skin extract is decolored and then mixed with the dry almond carpel at a certain proportion; the obtained mixture is stir-fried to obtain the semen armeniacae amarum which has the natural flavor of semen armeniacae amarum, is smooth and tidy, high in debittering ratio (98.5-99.8 percent), remarkable in detoxification effect (the cyanide residual quantity is 0.04-0.06 mg / kg) and long in guarantee period (24-36 months). The preparation method is simple in process, short in period, high in efficiency and energy-saving, can realize mass production, achieves the purpose of zero emission of toxic substances in the technical field of primary processing of semen armeniacae amarum, is environmental-friendly and explores a novel shortcut for deep processing of semen armeniacae amarum.

Description

technical field [0001] The invention relates to initial processing of bitter almonds, in particular to bitter almonds with low cyanide content 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 ...

Claims

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Application Information

Patent Timeline
10 Feb 2016
Publication
CN105310044A
IPC
A23L25/00; A23L5/30; A23L5/20; A23N5/08
CPC
A23N5/08; A23V2002/00; A23V2250/032; A23V2300/20; A23V2300/10; A23V2250/21
Inventors
邢晓慧