Plasticization penetration processing technique of Jordan almond

Abstract

The invention relates to the technical field of penetration processing of nuts, in particular to a plasticization penetration processing technique of Jordan almond. The plasticization penetration processing technique comprises the following steps of: soaking the Jordan almond to separate peels from pulps, so that the plasticity of the Jordan almond is improved; removing the peels in a peeling machine; performing high temperature plasticization to evaporate and dehydrate the Jordan almond so as to ensure that the Jordan almond has high plasticity before being cut; and cutting the Jordan almondinto Jordan almond flakes / strips / particles / powder in a cutting machine. By the technique, the exterior and the interior of the Jordan almond are uniformly dehydrated through the high temperature plasticization process, so that the dehydration effect is enhanced, soaking time of the Jordan almond in the soaking process can be prolonged, the water absorption rate is improved, and consequently the plasticity is improved; therefore, the Jordan almond is difficult to fracture or break in the cutting process, sections are smooth, oil is difficult to generate for agglomeration, the product qualification rate is high, and raw materials are saved.

Description

technical field [0001] The invention relates to the technical field of through-processing of nuts, in particular to a plasticizing and through-processing technology of almonds. Background technique [0002] Almond is a nutrient-dense nut, rich in non-fat monounsaturated fatty acids, which is good for heart health; contains vitamin E and other antioxidant substances, which can moisten the lungs and remove dryness, prevent diseases and premature aging; rich in vitamin C And polyphenols, can reduce the content of cholesterol in the human body, and can also significantly reduce the risk of heart disease and many chronic diseases. In addition, almonds also contain fat, protein, carbohydrates, dietary fiber, and mineral elements such as potassium, calcium, magnesium, zinc, iron, copper, manganese, and phosphorus. leisure food. [0003] At present, almonds are generally cut into almond flakes, almond strips, almond crumbs or almond powder by crushers or slicers, etc., for people'...

AI Technical Summary

Problems solved by technology

However, the roasting technology used in the prior art has an unsatisfactory dehydration effect on almonds, mainly because almonds are nuts with high fruit density, and the pulp has poor water absorption and dehydration performance. Generally, the heating device directly heats the inside of the box through a heating device. If the heating is fast, the almonds will be heated and dehydrated unevenly. The surface layer of almonds is prone to excessive water loss, which increases the denaturation probability of almond protein, and the almonds are easy to change color and even produce a burnt taste, which affects the original color and taste of almonds. If the temperature is too low and the time is too short, the inner layer of almonds will Unable to fully dehydrate, affecting the effect of through-cutting

It is also limited by the baking process. In the prior art, the soaking time of the almonds should not be too long. If the soaking time is too long, the surface and the inside of the almonds will absorb enough water. Insufficient dehydration of the layer reduces the baking effect, which leads to too short soaking time of almonds, insufficient water absorption, and poor plasticity of the fruit; therefore, when cutting, almonds are still prone to breakage or broken, and the cut surface is rough