Method for debitterizing apricot kernels for noodles

A technology for debittering almonds, which is applied in the field of food processing. It can solve the problems of loss of almond flavor and nutrients, affect the effect of debittering, uneven heating of almonds, etc., and achieve less loss of flavor and nutrients, better debittering effect, and longer soaking time. short effect

Inactive Publication Date: 2016-02-24
宜垦(天津)农业制品有限公司
View PDF0 Cites 2 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Its shortcoming is: 1, the time is long, generally needs 15-72 hours, and production efficiency is low; , Heating and static soaking make the almonds heated unevenly and HCN is not easy to volatilize, which affects the effect of debittering

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] Almond debittering method comprises the following steps:

[0024] a Raw material selection: select almonds with full grains, uniform size, and no moth-eaten or moldy deterioration, remove impurities, and rinse for later use;

[0025] b Soaking: Soak the almonds in water for 1 hour, and the water consumption is 3 times the mass of the almonds;

[0026] c Freezing: Take out the soaked almonds and drain them, then place them in -18°C for quick freezing;

[0027] d Negative pressure soaking: put the frozen almonds into clear water with a temperature of 60°C, vacuumize to -0.07Mpa, keep for 1.5h, the water consumption is 6 times the mass of almonds, keep boiling at low temperature during the period, and keep rotating and stirring, The cyanide in the almonds is removed by vacuuming;

[0028] eHigh-pressure soaking: then put the almonds into normal temperature salt water, pressurize to 0.03Mpa, keep for 1.5h, the amount of salt water is 5 times of the quality of the almonds;...

Embodiment 2

[0031] Almond debittering method comprises the following steps:

[0032] a Raw material selection: select almonds with full grains, uniform size, and no moth-eaten or moldy deterioration, remove impurities, and rinse for later use;

[0033] b Soaking: Soak the almonds in water for 1.2 hours, and the water consumption is 4 times the mass of the almonds;

[0034] c Freezing: Take out the soaked almonds and drain them, then place them in -18°C for quick freezing;

[0035] d Negative pressure soaking: put the frozen almonds into clear water at a temperature of 65°C, vacuumize to -0.06Mpa, keep for 1.6h, the water consumption is 7 times the mass of the almonds, keep boiling at low temperature during the period, and keep rotating and stirring, The cyanide in the almonds is removed by vacuuming;

[0036] eHigh-pressure soaking: Then put the almonds into the normal temperature salt water, pressurize to 0.04Mpa, keep for 1.2h, the amount of salt water is 5 times of the quality of the...

Embodiment 3

[0039] Almond debittering method comprises the following steps:

[0040] a Raw material selection: select almonds with full grains, uniform size, and no moth-eaten or moldy deterioration, remove impurities, and rinse for later use;

[0041] b Soaking: soak the almonds in water for 0.8h, and the water consumption is 3 times the mass of the almonds;

[0042] c Freezing: Take out the soaked almonds and drain them, then place them in -18°C for quick freezing;

[0043] d Negative pressure soaking: Put the frozen almonds into clear water at a temperature of 55°C, vacuumize to -0.08Mpa, and keep for 1.3h. The water consumption is 4 times the mass of the almonds. The cyanide in the almonds is removed by vacuuming;

[0044] eHigh-pressure soaking: then put the almonds into normal temperature salt water, pressurize to 0.03Mpa, keep for 1.7h, the amount of salt water is 7 times the quality of the almonds;

[0045] f drying, inspection.

[0046] Grind the almond raw material and the d...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

PUM

No PUM Login to view more

Abstract

The invention provides a method for debitterizing apricot kernels for noodles. The method includes raw material sorting, soaking, freezing, negative-pressure soaking, high-pressure soaking, drying, and detection. The method for debitterizing the apricot kernels is short in debitterizing time, adopts less water, can keep the apricot kernel flavor and nutrient substances, and has good debitterizing effect.

Description

technical field [0001] The invention belongs to the field of food processing, in particular to a method for debittering almonds. Background technique [0002] Almond is the seed kernel of Rosaceae plant apricot fruit, which is rich in vegetable protein, unsaturated fatty acid, multivitamins and trace elements. . Almonds are divided into sweet almonds and bitter almonds. Almonds produced in southern my country belong to sweet almonds (also known as southern almonds), which taste slightly sweet and delicate, and are mostly used for food. The therapeutic effect of bitter almonds is the same as that of sweet almonds, but because of its strong bitter taste and slight toxicity, not many people eat them, so the price is relatively low. If the bitterness of bitter almonds can be effectively removed and the nutritional flavor of almonds can be maintained, it will make bitter almonds be widely used. [0003] The bitter taste of almonds comes from bitter cyanogenic glycosides: amyg...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

Application Information

Patent Timeline
no application Login to view more
Patent Type & Authority Applications(China)
IPC IPC(8): A23L5/20A23L25/00
Inventor 陈中红
Owner 宜垦(天津)农业制品有限公司
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap