Peach seed debitterizing process

Abstract

The invention relates to the technical field of mountain peach kernels, in particular to a debitterizing process of mountain peach kernels. The method comprises the steps of raw material pretreatment and crushing, gradient heating extraction debitterizing, double-fluid dynamic separation and purification, countercurrent cleaning, automatic solid-liquid separation and the like. In the debitterizing process of the mountain peach kernels, a double-channel ultrasonic composite extraction unit is used for performing low-temperature three-dimensional crushing, cell walls are broken through a matrix and discrete type ultrasonic-assisted extraction technology, bitter substances are fully exposed, the wall breaking rate of raw materials is increased, and the problem of low debitterizing efficiency caused by insufficient crushing in a traditional process is solved; a gradient heating extraction mode of a functional protein continuous extraction unit is adopted, through sectional temperature control, fatty acid oxidation and bad flavor generation caused by high temperature are prevented, loss of nutritional ingredients is reduced, the edible taste and flavor stability of the wild peach kernels are improved, and the nutrient retention rate and functional activity of the raw materials are also improved; the problem that nutritional ingredients are seriously damaged in a traditional process is solved.

Description

Technical Field

[0001] The invention relates to the technical field of wild peach kernels, in particular to a debittering process of wild peach kernels. Background Art

[0002] As a plant-based raw material rich in protein, unsaturated fatty acids, and various trace elements, the application value of wild peach kernels is gradually attracting attention in the food processing industry. However, components such as amygdalin in wild peach kernels can cause a significant bitterness, and the hydrocyanic acid produced by the hydrolysis of amygdalin poses a potential safety risk. Therefore, debittering is a key pretreatment step for the food application of wild peach kernels.

[0003] Traditional debittering processes for mountain peach kernels mostly use water immersion, alkali treatment or high-temperature baking methods; among them, the water immersion method dissolves bitter substances through long-term immersion, but has problems such as low debittering efficiency, serious loss of nutrients, and large wastewater discharge; although the alkali treatment method can quickly debitter, it can easily destroy the protein structure and affect the functional properties of the raw materials; although the high-temperature baking method is easy to operate, high temperature will cause fatty acid oxidation, produce unpleasant flavors, and the debittering uniformity is poor; these traditional processes not only reduce the nutritional retention rate and functional activity of mountain peach kernels, but also extend the production cycle due to low treatment efficiency. At the same time, the large amount of wastewater discharge increases the cost of environmental protection treatment, and the residual chemical reagents and destruction of nutrients reduce the edible safety and processing suitability of the raw materials.

[0004] In view of this, a debittering process for Prunus mume kernel is urgently needed. Summary of the Invention

[0005] The object of the present invention is to provide a debittering process for Prunus mume kernels to solve the problems raised in the above background technology.

[0006] To achieve the above object, the present invention provides a debittering process for Prunus mume kernel, comprising the following steps:

[0007] S1. Raw material pretreatment and crushing: Screen plump, insect-free mountain peach kernels to remove impurities, moldy particles, and shriveled kernels. Rinse with clean water and drain the surface moisture. Use a matrix-type ultrasonic-assisted crushing device with a matrix and discrete ultrasonic-assisted extraction group to perform three-dimensional crushing on the raw materials at a low temperature of 20-25°C. The high-frequency vibration of the discrete ultrasonic wave instantly penetrates the cell wall structure, fully exposing the bitter substances and forming a uniformly crushed material with a particle size of 80-100 mesh. This improves the raw material wall-breaking rate while effectively reducing the loss of nutrients such as protein due to thermal denaturation.

[0008] S2. Gradient temperature rise extraction and debittering: The crushed material is fed into a functional protein continuous extraction unit, and a segmented gradient temperature rise extraction method is used to dissolve the bitter substances to form a mixture of extract and raw material;

[0009] S3. Two-fluid dynamic separation and purification: First, prepare a two-phase solvent system. Then, add the two-phase solvent system, the extract, and the raw material mixture at a volume ratio of 1:1.5-2 to the two-fluid dynamic separation and purification unit. Under the centrifugal force field generated by the spiral tube rotating at a high speed of 2000-3000 r / min, the two-phase solvent system establishes a unidirectional fluid dynamic equilibrium, allowing the two-phase solvent system to efficiently contact, mix, distribute, and transfer. Due to the different distribution ratios of different components in the two phases, the bitter substances are separated from the effective ingredients, forming an aqueous phase mixture rich in bitter substances;

[0010] S4. Countercurrent cleaning and automated solid-liquid separation: The aqueous phase mixture is fed into the automatic cleaning system of the functional protein continuous extraction unit. Using 30-40° C. warm water as the medium, countercurrent cleaning is performed for 15-20 minutes at a dynamic pressure of 0.1-0.2 MPa, with a ratio of the cleaning water flow rate to the debittered peach kernel mass of 5:1-8:1. The automatic liquid inlet and outlet function of the unit is used to achieve dynamic contact between the cleaning medium and the material, and the shear force of the fluid is used to further remove residual bitter substances. After cleaning is completed, the built-in centrifugal device of the functional protein continuous extraction unit is started, and solid-liquid separation is performed at a speed of 3000-4000 r / min to obtain a debittered peach kernel material with an amygdalin content of ≤0.05%.

[0011] S5. Low-temperature vacuum drying and intelligent finished product collection: The debittered peach kernel material is moved to the low-temperature drying equipment and dried to a moisture content of ≤8% at 45-50°C and a vacuum degree of ≤-0.08MPa. At the same time, multi-point temperature control feedback technology is used to monitor and dynamically adjust the drying chamber in real time, and finally a uniformly debittered peach kernel product is produced.

[0012] Furthermore, in S2, the segmented gradient temperature increase extraction method comprises the following steps:

[0013] Using water as the extraction medium, the temperature of the extraction chamber is first controlled at 30-35°C and maintained for 10 minutes, then heated to 50-55°C at a rate of 2°C / min and maintained for 20 minutes, and then heated to 60-65°C and maintained for 15 minutes. During this process, the temperature in the extraction chamber fluctuates at ≤1°C. By combining gradient heating with continuous extraction technology, it is possible to effectively improve the debittering efficiency and reduce the loss of nutrients while preventing high temperature-induced fatty acid oxidation.

[0014] Furthermore, in S3, the preparation of the two-phase solvent system comprises the following steps:

[0015] First, deionized water is prepared by removing impurity ions in the water through ion exchange, reverse osmosis, etc. to obtain pure deionized water. Then, ethanol is added to a mixing container at a ratio of 20%-30% of the total volume of the mixture and deionized water is added at a ratio of 70%-80% to form a two-phase solvent system of water phase and ethanol phase.

[0016] Furthermore, in S5, the multi-point temperature control feedback technology includes the following steps:

[0017] Temperature sensors are installed at the top, middle, bottom and inside the material layer of the drying chamber. Each sensor collects real-time temperature data at a frequency of 10 seconds and transmits it to the PLC control system. The system compares the measured temperature with the preset range of 45-50°C. When the temperature deviation at any point exceeds ±1°C, the system automatically adjusts the heating element power and the vacuum unit operating frequency. The drying temperature is controlled by the PID algorithm. No human intervention is required throughout the process, realizing unattended intelligent operation, effectively avoiding protein denaturation and fatty acid oxidation caused by high temperature.

[0018] Compared with the prior art, the present invention has the following beneficial effects:

[0019] 1. In the debittering process of the mountain peach kernel, a dual-channel ultrasonic composite extraction unit is used for low-temperature three-dimensional crushing. Through matrix and discrete ultrasonic-assisted extraction technology, the cell wall is broken through, so that the bitter substances are fully exposed, and the wall breaking rate of the raw material is improved, which solves the problem of low debittering efficiency caused by insufficient crushing in the traditional process; at the same time, the gradient heating extraction method of the functional protein continuous extraction unit is adopted. Through segmented temperature control, high temperature-induced fatty acid oxidation and the production of unpleasant flavors are prevented, and the loss of nutrients is reduced. This not only improves the edible taste and flavor stability of the mountain peach kernel, but also increases the nutrient retention rate and functional activity of the raw material, solving the problem of serious nutrient destruction in the traditional process.

[0020] 2. In the debittering process of mountain peach kernels, a dual-fluid dynamic separation and purification unit is used. The fluid dynamics equilibrium constructed by the two-phase solvent system in the centrifugal field is used to separate the bitter substances from the effective ingredients, avoiding the irreversible adsorption of sample components by the solid carrier in traditional solid-liquid separation, so that the raw material components are not lost. At the same time, the automatic inlet and outlet liquid and countercurrent cleaning system of the functional protein continuous extraction unit is used to further remove residual bitter substances through warm water countercurrent cleaning under dynamic pressure and automated solid-liquid separation, and intelligent regulation of low-temperature vacuum drying is achieved through multi-point temperature control feedback technology. No human intervention is required for the entire process, which not only solves the problems of chemical reagent residues and poor debittering uniformity in traditional processes, but also shortens the processing cycle through continuous production and automated control, reduces environmental protection treatment costs, and thus improves the production efficiency and food safety of the debittering process. BRIEF DESCRIPTION OF THE DRAWINGS

[0021] Figure 1 The present invention is a flowchart of the debittering process of Prunus mume kernel. DETAILED DESCRIPTION

[0022] The following will clearly and completely describe the technical solutions in the embodiments of the present invention in conjunction with the accompanying drawings. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by those skilled in the art without making any creative efforts shall fall within the scope of protection of the present invention.

[0023] Example 1

[0024] 500 g of full-grained, insect-free mountain peach kernels were screened, impurities, mold and shriveled kernels were removed, washed with clean water and drained, and placed in a matrix ultrasonic-assisted crushing device of a dual-channel ultrasonic composite extraction unit. Under a low temperature environment of 20°C, matrix and discrete ultrasonic-assisted extraction technology (ultrasonic frequency 40kHz) were used for three-dimensional crushing treatment for 10 minutes to form a uniform crushed material with a particle size of 80 mesh; the crushed material was sent to a functional protein continuous extraction unit, with water as the extraction medium, and the extraction chamber temperature was first controlled at 30°C for 10 minutes, then heated to 50°C at a rate of 2°C / min and maintained for 20 minutes, and then heated to 60°C and maintained for 15 minutes (temperature fluctuation ≤1°C) to complete the gradient temperature increase extraction; a two-phase solvent system was prepared (ethanol was mixed with 20% of the total volume and deionized water was 80%), and the two phases were separated. The solvent system, the extract and the raw material mixture are added to a dual-fluid dynamic separation and purification unit in a volume ratio of 1:1.5, the spiral tube rotates at a speed of 2000 r / min, and the aqueous phase mixture is separated under the action of a centrifugal field; the aqueous phase mixture is sent to an automatic cleaning system of a functional protein continuous extraction unit, and 30°C warm water is used as a medium. Under a dynamic pressure of 0.1 MPa, the system is countercurrently cleaned for 15 minutes at a ratio of the cleaning water flow rate to the debittered peach kernel mass ratio of 5:1. After cleaning, the built-in centrifugal device of the unit is started, and solid-liquid separation is carried out at a speed of 3000 r / min to obtain a debittered peach kernel material; finally, the material is moved to a low-temperature drying device, and dried at 45°C and a vacuum degree of ≤-0.08 MPa to a moisture content of ≤8% (monitored in real time by a multi-point temperature sensor and dynamically adjusted by a PLC system) to obtain a debittered peach kernel finished product.

[0025] Example 2

[0026] 500 g of screened and cleaned mountain peach kernels were taken and subjected to discrete ultrasonic-assisted crushing at 22°C using a dual-channel ultrasonic composite extraction unit (ultrasonic frequency 45 kHz) for 12 minutes to form a crushed material with a particle size of 90 mesh; the material was transferred to a functional protein continuous extraction unit with water as the extraction medium. The extraction chamber temperature was first controlled to 32°C for 10 minutes, then heated to 52°C at a rate of 2°C / min and maintained for 20 minutes, and then heated to 62°C and maintained for 15 minutes (temperature fluctuation ≤1°C); a two-phase solvent system (ethanol accounting for 25% of the total volume and deionized water accounting for 75%) was prepared and added together with the extraction mixture in a volume ratio of 1:1.8 into a dual-fluid dynamic separation and purification unit, and the spiral tube was operated at a speed of 2500 r / min. The separated aqueous phase mixture is countercurrently washed for 18 minutes with 35°C warm water and 0.15MPa pressure at a ratio of 6:1 between the washing water flow rate and the material mass, and then centrifuged at a speed of 3500r / min; in the low-temperature drying stage, the temperature is controlled at 48°C and the vacuum degree is ≤-0.08MPa, and the temperature is adjusted in real time through multi-point temperature control feedback technology to dry the mixture to a moisture content of ≤8%, thereby obtaining the debittered peach kernel.

[0027] Example 3

[0028] 500 g of peach kernel was weighed, screened and cleaned, and then subjected to matrix ultrasonic crushing at 25°C using a dual-channel ultrasonic composite extraction unit (ultrasonic frequency 50 kHz) for 15 minutes to obtain a crushed material with a particle size of 100 mesh; the gradient heating parameters of the functional protein continuous extraction unit were: 35°C for 10 minutes → heating to 55°C at 2°C / min and maintaining for 20 minutes → heating to 65°C and maintaining for 15 minutes (temperature fluctuation ≤1°C); the two-phase solvent system was prepared with 30% ethanol and 70% deionized water, and added to the dual-fluid dynamic separation and purification unit with the extraction mixture in a volume ratio of 1:2, and the spiral tube speed was 3000 r / min. The aqueous phase mixture is subjected to countercurrent washing for 20 minutes using 40°C warm water and 0.2MPa pressure at a ratio of washing water flow to material mass of 8:1, and the centrifugal separation speed is 4000r / min; the low-temperature vacuum drying temperature is controlled at 50°C, the vacuum degree is ≤-0.08MPa, and the PLC system is used for dynamic adjustment according to multi-point temperature sensor data to dry the product to a moisture content of ≤8%, thereby obtaining a debittered peach kernel product.

[0029] In order to verify that the debittering of the wild peach kernel prepared in the embodiment of the present invention has good debittering efficiency and nutrient retention, the wild peach kernel debittering process provided in the embodiment of the present invention is described through the following test examples.

[0030] Test example

[0031] The purpose of this test group is to explore the effects of different component ratios on the wild peach kernel, and to detect the wild peach kernel debittering efficiency, nutrient retention rate and functional activity of the wild peach kernel of the present invention.

[0032] Experimental objectives: Experimental groups A, B, and C were subjected to the debittering process for the wild peach kernels provided in Examples 1-3, respectively; control groups A, B, C, D, E, and F were used as controls, wherein:

[0033] Control group A

[0034] Take 500g of wild peach kernels, screen and wash them, and then soak them in room temperature water (20-25°C) with a mass ratio of water to wild peach kernels of 10:1. The soaking is continued for 12 hours to dissolve the bitter substances. After the soaking is completed, the material is removed and drained, placed in an oven, and dried at 60°C to a moisture content of ≤8% to obtain debittered wild peach kernels.

[0035] Control group B

[0036] Weigh 500g of wild peach kernels, wash them and put them into a 0.5% sodium hydroxide solution (the mass ratio of solution to wild peach kernels is 8:1), and treat them at 40°C for 30 minutes; after the treatment, rinse the material repeatedly with clean water until it is neutral, drain it and place it in a 55°C oven to dry it to a moisture content of ≤8%, to obtain debittered wild peach kernels.

[0037] Control group C

[0038] 500 g of cleaned wild peach kernels were screened, drained, and spread on a baking tray. The kernels were placed in an oven and baked at 180° C. for 20 minutes to decompose the bitter substances. The kernels were naturally cooled after baking to obtain the debittered wild peach kernels.

[0039] Control group D

[0040] 500 g of wild peach kernels were screened and cleaned, crushed for 10 min (particle size 80 mesh) at 20° C. using a double-channel ultrasonic composite extraction unit (ultrasonic frequency 40 kHz), and then soaked in normal temperature water for 6 h at a water to material mass ratio of 10:1; drained after soaking, and dried in an oven at 60° C. to a moisture content of ≤8%, thereby obtaining debittered wild peach kernels.

[0041] Control group E

[0042] 500 g of peach kernels were screened, washed, and ultrasonically crushed according to the steps of Example 1, and then fed into a functional protein continuous extraction unit for gradient temperature extraction (with the same parameters as in Example 1). After extraction, solid-liquid separation was directly performed by conventional filtration without using a dual-fluid dynamic separation and purification unit. After separation, the material was washed with 30° C. warm water at a mass ratio of 5:1 for 15 min, drained, and then vacuum-dried at 45° C. to a moisture content of ≤8%.

[0043] Control group F

[0044] 500 g of wild peach kernels were screened and cleaned, then crushed by a traditional method (mechanically ground to 80 mesh), and then extracted with water as a medium at a constant temperature of 60°C for 30 min; the extract and the material mixture were added to a dual-fluid dynamic separation and purification unit (spiral tube speed 2000 r / min) in a volume ratio of 1:1.5. After separation, the aqueous phase mixture was countercurrent washed and dried according to the steps of Example 1 to obtain debittered wild peach kernels.

[0045] Test method: According to the test of the debittering efficiency, nutrient retention rate and functional activity of the wild peach kernel of the present invention, tests were carried out respectively. The specific test methods are as follows:

[0046] Debittering efficiency: The residual amount of amygdalin in the wild peach kernel was determined by high performance liquid chromatography (HPLC) to calculate the debittering efficiency. The specific steps were as follows: 1.0 g of debittered wild peach kernel sample was weighed, 10 mL of 70% ethanol solution was added, ultrasonic extraction was performed at 30°C and 200 r / min for 30 min, centrifugation was performed (4000 r / min, 10 min), the supernatant was collected, filtered through a 0.45 μm filter membrane, and HPLC analysis was performed using a C18 column (250 mm × 4.6 mm, 5 μm). The mobile phase was methanol-water (15:85, v / v), the flow rate was 1.0 mL / min, the column temperature was 30°C, the injection volume was 10 μL, and the detection wavelength was 210 nm. The debittering efficiency calculation formula is:

[0047] Nutrient retention rate: The contents of protein, unsaturated fatty acids (mainly oleic acid and linoleic acid), and trace elements (such as iron and zinc) in the peach kernel before and after debittering were determined, and the retention rate was calculated. Among them, the protein content was determined by the Kjeldahl method. 0.5 g of the sample was weighed, digested with sulfuric acid, and distilled, and then titrated with a 0.1 mol / L hydrochloric acid standard solution. The unsaturated fatty acid content was determined by gas chromatography (GC). After the sample was methylated, it was analyzed using a DB-23 column (30m×0.25mm×0.25μm). The programmed temperature conditions were 140°C for 5 minutes, then increased to 230°C at 5°C / min and held for 10 minutes. The injection port temperature was 250°C and the detector temperature was 280°C. The trace element content was determined by inductively coupled plasma mass spectrometry (ICP-MS). The sample was digested with nitric acid-perchloric acid (4:1, v / v) by microwave and then tested on the machine. The formula for calculating the nutrient retention rate is:

[0048] Functional activity: The functional activity of Prunus mume was characterized by antioxidant activity (DPPH free radical scavenging rate) and α-glucosidase inhibition rate. DPPH free radical scavenging rate determination: Weigh 0.5 g of sample and extract it with 80% ethanol solution by ultrasonic extraction (30°C, 200W, 30 min). After centrifugation, take the supernatant and dilute it to an appropriate concentration. Add 2 mL of 0.1 mmol / L DPPH ethanol solution and react in the dark for 30 min. Measure the absorbance at 517 nm, where: A sample is the absorbance after the sample extract reacts with DPPH solution, A sample blank is the absorbance after the sample extract reacts with ethanol (instead of DPPH solution), and A control is the absorbance after the ethanol (instead of the sample extract) reacts with DPPH solution. The calculation formula is: Determination of α-glucosidase inhibition rate: Take 0.2 mL of sample extract, add 0.1 mL of α-glucosidase solution (0.5 U / mL) and 0.2 mL of phosphate buffer (pH 6.8), incubate at 37°C for 10 min, then add 0.5 mL of 5 mmol / L p-nitrobenzene-α-D-glucoside solution, continue the reaction for 20 min, add 1 mL of Na2CO3 solution (0.2 mol / L) to terminate the reaction, measure the absorbance at 405 nm, and use acarbose as a positive control, where: A sample is the absorbance of the sample extract participating in the reaction, A sample blank is the absorbance of the reaction of the sample extract and the inactivated enzyme solution, and A control is the absorbance of the reaction in which the buffer replaces the sample extract. The calculation formula is:

[0049]

[0050] Specific detection indicators are shown in Table 1.

[0051] Table 1 Test indicators of each sample

[0052]

[0053] According to Table 2, the comparison data are summarized as follows:

[0054] Debittering efficiency: The residual amygdalin in test groups A, B, and C was 0.03%, 0.02%, and 0.01%, respectively, with debittering efficiencies of 98.5%, 99.0%, and 99.5%, respectively. These were higher than the traditional water soaking, alkali treatment, and high-temperature baking processes of control groups A (82.5%), B (86.0%), and C (79.0%), and also better than the single ultrasonic crushing, traditional solid-liquid separation, and ordinary crushing processes of control groups D (92.5%), E (96.0%), and F (94.0%). This indicates that the present process, through matrix and discrete ultrasonic-assisted crushing technology to penetrate the cell wall, combined with gradient temperature extraction and dual-fluid dynamic separation and purification, efficiently removes bitter substances, solving the problem of incomplete debittering by traditional processes.

[0055] Nutrient retention: In terms of protein retention, the experimental groups A, B, and C were 89.7%, 91.2%, and 92.8%, respectively, higher than the control groups A (72.3%), B (68.5%), and C (65.2%). This is because the long-term water immersion, alkali treatment, or high temperature in the traditional process can destroy the protein structure. The unsaturated fatty acid retention rate reached 92.3%, 93.5%, and 94.7%, far higher than the control groups A (68.9%), B (65.7%), and C (62.3%). The gradient temperature extraction method avoided fatty acid oxidation caused by high temperature, and the two-fluid dynamic separation also reduced component loss.

[0056] Functional activity level: DPPH free radical scavenging rate and α-glucosidase inhibition rate reflect antioxidant and hypoglycemic activities. The DPPH scavenging rates of experimental groups A, B, and C were 78.6%, 81.3%, and 83.7%, and the α-glucosidase inhibition rates were 65.4%, 68.2%, and 70.5%, respectively, which were all higher than those of the control groups. This is because the low-temperature crushing, gradient temperature control, and automated separation and drying technology of this process effectively retain the functional components in the raw materials, while the traditional process destroys the functional active substances due to factors such as high temperature and chemical reagents.

[0057] In summary, the present invention improves the wall breaking rate through ultrasonic-assisted crushing, controls the temperature through gradient temperature extraction to avoid nutrient oxidation, realizes efficient purification through dual-fluid dynamic separation, reduces residue and component loss through countercurrent cleaning and low-temperature vacuum drying, shortens the processing cycle through full-process automated control, and eliminates chemical reagent residues. It solves the problems of low debittering efficiency, serious nutrient loss, high environmental protection cost, and poor food safety in traditional processes, and improves the production efficiency and raw material utilization value of debittering mountain peach kernels.

[0058] The above shows and describes the basic principles, main features, and advantages of the present invention. Those skilled in the art should understand that the present invention is not limited to the above embodiments. The above embodiments and descriptions are merely preferred examples of the present invention and are not intended to limit the present invention. Various changes and improvements may be made to the present invention without departing from the spirit and scope of the present invention. Such changes and improvements fall within the scope of the present invention. The scope of protection claimed in the present invention is defined by the appended claims and their equivalents.

Claims

1. A debittering process for Prunus mume, characterized in that: The following steps are involved: S1. Raw material pretreatment and crushing: The peach kernels were pretreated and then subjected to three-dimensional crushing using a matrix ultrasonic-assisted crushing device in a matrix and discrete ultrasonic-assisted extraction group at a low temperature of 20-25°C. The high-frequency vibration of the discrete ultrasonic wave instantly penetrated the cell wall structure, fully exposing the bitter substances and forming a crushed material with a particle size of 80-100 mesh. S2. Gradient temperature rise extraction and debittering: The crushed material is fed into a functional protein continuous extraction unit, and a segmented gradient temperature rise extraction method is used to dissolve the bitter substances to form a mixture of extract and raw material; S3, two-fluid dynamic separation and purification: first prepare a two-phase solvent system, then add the two-phase solvent system, the extract and the raw materials into the two-fluid dynamic separation and purification unit for mixing to form an aqueous phase mixture rich in bitter substances; S4, countercurrent cleaning and automated solid-liquid separation: The aqueous phase mixture is sent to the automatic cleaning system of the functional protein continuous extraction unit for countercurrent cleaning, and the residual bitter substances are removed by the shear force of the fluid; After cleaning, the centrifugal device is started to perform solid-liquid separation at a speed of 3000-4000 r / min to obtain a debittered peach kernel material; S5. Low-temperature vacuum drying and intelligent finished product collection: The debittered peach kernel material is moved to the low-temperature drying equipment for drying. At the same time, multi-point temperature control feedback technology is used to monitor and dynamically adjust the drying chamber in real time, and finally a uniformly debittered peach kernel finished product is obtained.

2. The debittering process for Prunus mume according to claim 1, wherein: In said S1, the pretreatment of the wild peach kernels includes screening the wild peach kernels with full grains and no insect infestation, removing impurities, moldy particles and shriveled kernels therein, washing them with clean water and draining the surface moisture.

3. The debittering process of Prunus mume according to claim 1, wherein: In S2, the segmented gradient temperature increase extraction method comprises the following steps: Using water as the extraction medium, the temperature of the extraction chamber was first controlled at 30-35°C and maintained for 10 minutes, then heated to 50-55°C at a rate of 2°C / min and maintained for 20 minutes, and then heated to 60-65°C and maintained for 15 minutes. During this process, the temperature fluctuation in the extraction chamber was ≤1°C.

4. The debittering process for Prunus mume according to claim 1, wherein: In said S3, the preparation of the two-phase solvent system comprises the following steps: First, deionized water is prepared by removing impurity ions in the water through ion exchange, reverse osmosis, etc. to obtain pure deionized water. Then, ethanol is added to a mixing container at a ratio of 20%-30% of the total volume of the mixture and deionized water is added at a ratio of 70%-80% to form a two-phase solvent system of water phase and ethanol phase.

5. The debittering process of Prunus mume according to claim 1, wherein: In the step S3, the two-phase solvent system is mixed with the extract and the raw material mixture in a volume ratio of 1:1.5-2.

6. The debittering process for Prunus mume according to claim 1, wherein: In S3, the dual-fluid dynamic separation and purification unit establishes a unidirectional fluid dynamic equilibrium in the two-phase solvent system under the centrifugal force field generated by the spiral tube rotating at a high speed of 2000-3000 r / min, so that the two-phase solvent system can be efficiently contacted, mixed, distributed and transferred.

7. The debittering process for Prunus mume according to claim 1, wherein: In said S4, the automatic cleaning system uses 30-40°C warm water as the medium, performs countercurrent cleaning for 15-20 minutes at a ratio of 5:1-8:1 of cleaning water flow rate to debittered peach kernel mass, under the condition of 0.1-0.2MPa dynamic pressure.

8. The debittering process for Prunus mume according to claim 1, wherein: In the above-mentioned S4, the amygdalin content of the debittered peach kernel material is ≤0.05%.

9. The debittering process for Prunus mume according to claim 1, wherein: In the above S5, the low temperature drying equipment dries the product to a moisture content of ≤8% under an environment of 45-50°C and a vacuum degree of ≤-0.08 MPa.

10. The debittering process for Prunus mume kernel according to claim 1, wherein: In S5, the multi-point temperature control feedback technology includes the following steps: Temperature sensors are installed at the top, middle, bottom and inside the material layer of the drying chamber. Each sensor collects real-time temperature data at a frequency of 10 seconds and transmits it to the PLC control system. The system compares the measured temperature with the preset range of 45-50℃. When the temperature deviation at any point exceeds ±1℃, the heating element power and the vacuum unit operating frequency are automatically adjusted.

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