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Bitter apricot seeds capable of resisting bacteria and preparation method of bitter apricot seeds

A technology of bitter almond and antibacterial property, applied in the field of antibacterial bitter almond and its preparation, can solve the problems of affecting the appearance and natural flavor of the product, losing the natural flavor of bitter almond, increasing the cost of separation process, etc., and achieving a remarkable color fixing effect , the effect of improving material exchange capacity and improving food safety

Inactive Publication Date: 2016-02-03
邵素英
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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 disclosed patents and technical documents is limited to the development of a single product, while discarding other by-products, especially the precursor substance amygdalin, which is the precursor of benzaldehyde, as a toxic substance, which not only caused A large amount of waste of resources also pollutes the environment, and simultaneously loses the natural flavor of bitter almonds. Therefore, it is still a challenge for those skilled in the art to seek a kind of bitter almonds with natural flavor of bitter almonds, high debittering rate, long shelf life and low cost. relentless pursuit

Method used

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  • Bitter apricot seeds capable of resisting bacteria and preparation method of bitter apricot seeds
  • Bitter apricot seeds capable of resisting bacteria and preparation method of bitter apricot seeds
  • Bitter apricot seeds capable of resisting bacteria and preparation method of bitter apricot seeds

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Experimental program
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Effect test

Embodiment 1

[0038] A preparation method of antibacterial 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. -23°C, material layer thickness 3cm, freeze 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, put it on a stainless steel screen Circulate and spray with clean water for 15 minutes, then transfer to a calcium ascorbate solution of 2.2% by mass twice the mass of the pre-dried almond petals, soak for 4 hours, drain, and microwave dry for 6 minutes to obtain dried almond petals;

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

Embodiment 2

[0050] A preparation method of antibacterial 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 Spray and wash with clean water on the net for 10 minutes, then transfer to a calcium ascorbate solution with a mass percentage concentration of 1.5% of the 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°...

Embodiment 3

[0062] A preparation method of antibacterial 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 citric acid solution with a mass percentage concentration of 0.3%, 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, pow...

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Abstract

The invention discloses bitter apricot seeds capable of resisting bacteria and a preparation method of the bitter apricot seeds, and belongs to the technical field of primary processing of the bitter apricot seeds. The preparation method comprises the following steps of peeling, debitterizing and detoxifying the bitter apricot seeds serving as raw materials so as to obtain apricot seed cloves; then performing microwave drying so as to obtain dried apricot seed cloves; collecting bitter apricot seed peel, refrigerating the collected bitter apricot seed peel, crushing the refrigerated bitter apricot seed peel, uniformly mixing the crushed bitter apricot seed peel with debitterizing liquid, and performing enzymolysis and distillation twice so as to obtain an apricot seed peel extract; and then performing decoloration, mixing the apricot seed peel extract after the decoloration with the dried apricot seed cloves according to a certain proportion so as to obtain a mixture, and then stir-frying the mixture so as to obtain the bitter apricot seeds with natural flavor of the bitter apricot seeds, high smoothness and tidiness, high debitterizing rate (98.5-99.8%), significant detoxifying effects (the quantity of cyanide residues is 0.04-0.06mg / kg), long quality guarantee period (24-36 months) and low cost. The preparation method disclosed by the invention is simple in technology, short in cycle and high in efficiency, energy resources are saved, the large-scale production can be realized, zero discharge of toxic substances in the technical field of the primary processing of the bitter apricot seeds is realized, the preparation method is environment-friendly, and a new shortcut is explored for the deep processing of the bitter apricot seeds.

Description

technical field [0001] The invention relates to initial processing of bitter almonds, in particular to a bacteriostatic bitter almond 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 the main ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L25/00A23L5/20A23L5/30A23L29/00A23L5/40A23L3/3472
CPCA23L3/3472A23V2002/00A23V2200/046A23V2200/15A23V2250/1614A23V2250/1578A23V2250/161A23V2250/16A23V2250/1642A23V2250/1592A23V2250/032A23V2250/02A23V2250/21A23V2300/10A23V2300/20A23V2300/48
Inventor 邢晓慧
Owner 邵素英
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