Debitterized technique for almonds

Abstract

The invention relates to the technical field of food, in particular to an almond debitterizing technique which comprises the steps: 1. the almond is added with table salt and soaked in water, and then is put into a spin dryer to be dried; 2. the dried almond is added with blending agents and clear water, and the mixture solution is kept still after being mixed and stirred; 3. the obtained mixture solution is added with an additional agent bag and is stirred to lead the additional agent bag to rotate in the mixture solution; 4. the additional agent bag is taken out, and the mixture solution is dried. The almond which is treated by the technique does not have bitterness, but has fragrance, and can be continuously and deeply processed to obtain byproducts which are taken as food enrichment or fine fodder of livestock and can reduce the rest protein, carbohydrate, crude fat loss and waste in a great deal of soy sauce mash, thus changing waste into valuable, increasing the types of byproducts in the whole process of almond production and bringing about great economic benefit.

Description

technical field [0001] The invention relates to the technical field of food, in particular to a process for debittering almonds. Background technique [0002] There are many aliases of almonds in ancient my country, such as flax, glutinous hemp, oil hemp, oil seed, etc. After the Song Dynasty, they were collectively referred to as almonds. Due to the high oil yield of almonds and the good quality of almond oil and sesame cakes, it is called "the queen of oil crops". Almond oil is a vegetable oil with high nutritional value and has a special fragrance, which is generally used as a salad oil. Almond oil can be divided into two kinds according to the different methods of oil extraction: small-milled sesame oil and machine-pressed sesame oil. Small-milled sesame oil is mainly prepared by water substitution method, and machine-pressed sesame oil is mainly prepared by machine-pressed method. It is shallow and lacks fragrance, and its sales in the market are not as good as that o...

AI Technical Summary

Problems solved by technology

Therefore, the taste of the products processed by the water substitution method is better than that of the pressing method. The main process of the traditional water substitution method is: screening, rinsing, roasting, smoke raising, blowing, grinding seeds, mixing pulp and stirring oil, and shaking and separating oil. When almonds are roasted, the roasting temperature generally reaches about 200°C. This temperature makes the sauce unstrained spirits bitter after extracting the sesame oil. Due to the existence of bitterness, the sauce unstrained spirits cannot be reused in many aspects, resulting in a large amount of remaining protein, Carbohydrates, crude fat loss and waste