Bitter apricot kernel oil with low cyanide residual quantity and extraction method thereof

Abstract

The invention discloses bitter apricot kernel oil with low cyanide residual quantity and an extraction method thereof. The extraction method utilizes bitter apricot kernel as a raw material and a low temperature bio-processing technology so that a loss of heat-sensitive nutrients such as proteins, higher fatty acid and vitamins in bitter apricot kernel is effectively avoided. Through microwave irradiation enzyme deactivation, refrigeration and fragmentation, enzymolysis and vacuum centrifugation, free oil, emulsion, hydrolysate and bitter apricot kernel slag are obtained. The emulsion is subjected to biological demulsification and then is subjected to vacuum centrifugation so that free oil is obtained. The free oil is merged to form the bitter apricot kernel oil with a high oil extraction ratio of 93-97%, high nutrient and active substance content, strong food safety (wherein cyanide residual quantity is 0.08mg / kg or less) and a long quality guarantee period of 5-6 years. The extraction method improves product quality and a yield, increases grease extraction by-product kinds, yield and added values, further reduces a grease extraction cost, prevents discharge of three wastes and protects the environment.

Description

technical field [0001] The invention relates to the technical field of vegetable oil extraction, in particular to bitter almond oil with low residual cyanide content and an extraction method thereof. Background technique [0002] Almond is the seed of apricot, a plant of the genus Prunus in the Rosaceae family. It is also called apricot kernel, apricot, muluozi, bitter almond, apricot plum kernel, sweet plum, etc. It is flat heart-shaped, with a yellowish-brown to dark brown surface, thin seed coat, and a Creamy white, oily. In China, it is mainly distributed in Hebei, Liaoning, Northeast China, North China and Gansu. Almonds are divided into two categories, sweet almonds and bitter almonds. Sweet almonds are sweet, do not contain or only contain 0.1% amygdalin, and have a fat content of 45% to 67%. Bitter almonds are bitter and contain 2% to 4% amygdalin. Almond oil is the essence of almonds. The content of oleic acid and linoleic acid in bitter almond oil reaches more ...

AI Technical Summary

Problems solved by technology

However, the dry crushing has a large shear force and high temperature, resulting in a large loss of nutrients and biologically active substances in almond oil.

[0009] Chinese patent CN102796613B discloses a method of hydroenzymatically extracting soybean oil and microbial demulsification, which belongs to vegetable oil extraction technology. The method includes the following steps: (1) Extrusion and puffing are used to obtain puffed material after soybean crushing, and the puffed material is mixed with Mix with water to obtain a mixed solution, add alkaline protease to the mixed solution for enzymolysis, and centrifuge after enzymolysis to obtain free oil, emulsion, hydrolyzate and residue; Inorganic salt liquid medium is fermented to obtain mixed demulsifying bacteria full culture solution; (3) the emulsion obtained in step 1) is adjusted to neutral pH, fully mixed with mixed demulsifying bacteria full culture solution, and left to stand for constant temperature demulsification, Soybean oil is obtained by centrifugation after demulsification; although the demulsification rate is high, the oil after demulsification is centrifuged and mixed with demulsifiers and water, and the emulsion oil, demulsifiers and water cannot be completely separated, affecting Food Safety and Stability of Oils and Fats

The bitter almond oil extraction rate that above-mentioned method makes is lower