Debitterized and detoxified bitter apricot kernel and production method thereof

A technology for removing bitterness from bitter almonds, which is applied in food science, food preservation, and applications. It can solve the problems of affecting product appearance and natural flavor, losing the natural flavor of bitter almonds, and increasing the cost of separation processes. It achieves remarkable color fixation effects, Improvement of material exchange capacity and improvement of food safety

Active Publication Date: 2016-05-25
北京臻味坊食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But contain ethanol and hydrocyanic acid in the debittering liquid of above-mentioned method simultaneously, both are all very soluble in water, are difficult for separation, cause separation process cost to raise, pollute environment again after discharge, and hyperosmotic ethanol solution (80%) will The surface of bitter almonds is rough and not smooth, which affects the appearance and natural flavor of the product. At the same time, the debittering rate is not high, the highest is about 95%.
[0009] In summary, the production and processing of bitter almond products in the above-mentioned

Method used

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  • Debitterized and detoxified bitter apricot kernel and production method thereof
  • Debitterized and detoxified bitter apricot kernel and production method thereof
  • Debitterized and detoxified bitter apricot kernel and production method thereof

Examples

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Effect test

Embodiment 1

[0038] A preparation method for debittering and detoxifying bitter almonds, 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. Freeze at -23°C, material layer thickness 3cm 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, and put it on a stainless steel screen Clean water circulation and spray for 15 minutes, then transfer to 2.2% calcium ascorbate solution with twice the weight of pre-dried almond petals, soak for 4 hours, drain, microwave dry for 6 minutes to obtain dry almond petals;

[0040] The microwave pre-drying conditions are: freque...

Embodiment 2

[0050] A preparation method for debittering and detoxifying bitter almonds, 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 Circulate and spray clean water on the net for 10 minutes, then transfer to 1.5% calcium ascorbate solution of 1.5% by mass of 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, temperature 80°C, material lay...

Embodiment 3

[0062] A preparation method for debittering and detoxifying bitter almonds, 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 0.3% citric acid solution, 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 2450MHz, power 1500W, temperature 90°...

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Abstract

The invention discloses a debitterized and detoxified bitter apricot kernel and a production method thereof, and belongs to the technical field of primary processing of bitter apricot kernels. The method comprises the following steps: peeling bitter apricot kernels used as a raw materials, debitterizing the peeled bitter apricot kernels, detoxifying the debitterized bitter apricot kernels to obtain apricot kernel sections, carrying out microwave drying to obtain dry apricot kernel sections, collecting bitter apricot kernel skins, refrigerating the skins, crushing the refrigerated skins, uniformly mixing the crushed skins with a debitterizing liquid, carrying out enzymatic hydrolysis, distilling the obtained material twice to obtain an apricot kernel skin extract, decolorizing the extract, mixing the decolorized extract with the dry apricot kernel sections according to a certain ratio, and stir-frying the obtained mixture to obtain the bitter apricot kernel with the characteristics of bitter apricot kernel natural flavor, brightness, cleanness and regularity, high debitterizing rate (98.5-99.8%), substantial debitterizing effect (the cyanide residual quantity is 0.04-0.06mg/kg), long shelf life (24-36 months) and low cost. The preparation method has the advantages of simple process, short period, high efficiency, energy saving, large scale production, realization of zero discharge of toxic substances in the technical field of primary processing of the bitter apricot kernels, environmental protection, and exploration of a new way for depth processing of the bitter apricot kernels.

Description

technical field [0001] The invention relates to primary processing of bitter almonds, in particular to debitter and detoxified bitter almonds 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 t...

Claims

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Application Information

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IPC IPC(8): A23L25/00A23L33/105A23L5/20A23L3/54
CPCA23L3/54Y02P60/85
Inventor 张梦亚郑磊石虎的杨延飞陆历伟
Owner 北京臻味坊食品有限公司
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