Bright bitter apricot seeds and preparation method thereof

Abstract

The invention discloses bright bitter apricot seeds and a preparation method thereof, and belongs to the technical field of primary processing of 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 bright 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 the main functiona...

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

Images