Method for rapidly debitterizing bitter apricot kernels

Abstract

The invention relates to the technical field of food industry, in particular to a method for rapidly debitterizing bitter apricot kernels. The method comprises the following steps that (1), enzyme deactivation is carried out; (2), peeling is carried out; (3), debitterizing is carried out; and (4), drying is carried out. According to the method for rapidly debitterizing the bitter apricot kernels, on the premise of large-cardinal-number boiling water, the bitter apricot kernels are added, the water temperature is kept at 92 DEG C or above, enzyme deactivation is carried out for 30 minutes, after amygdalinase is inactivated, amygdalin is dissolved out through hot water, and rapid detoxification (hydrocyanic acid) is achieved; and in the debitterizing process, 0.5% of glacial acetic acid is added, and mandelic acid is quickly dissolved out by utilizing the principle of 'similar dissolvability', so that the debitterizing time is shortened and detoxification is cleaner.

Description

technical field [0001] The invention relates to the technical field of food industry, in particular to a method for rapidly debittering bitter almonds. Background technique [0002] Bitter almond, another name: almond. It is the dried and mature seeds of the Rosaceae plant Apricot apricot, Siberia apricot, Northeast apricot, or apricot. Harvest the ripe fruit in summer, remove the pulp and core shell, take out the seeds, and dry them in the sun. Bitter almonds are mainly produced in Hebei, Shaanxi, Inner Mongolia and Northeast China, and are the main ingredient of almond milk. Its nutritional value is rich, containing 4%-6% amygdalin, 45%-50% fat, 20%-24% protein, calcium, iron, zinc and other essential elements for human body. [0003] Debittering of bitter almonds is the most important step in eating bitter almonds. Bitter almonds contain 4%-6% amygdalin and a large amount of amygdalin. Amygdalin tastes bitter and astringent, and excessive use can lead to food poisonin...

AI Technical Summary

Problems solved by technology

The traditional cooking process takes a long time and the output is low. The whole process is as short as 1 day or as long as 4 days, and the production capacity is 100-200kg per can; the modern rapid debittering process uses additives to neutralize hydrocyanic acid or dissolve amygdalic acid and amygdalin. The purpose of debittering, such as sodium hydroxide, sodium carbonate, ethanol, hydrochloric acid and other additives, but this kind of method has high cost and contains additive residues, and it is also a test for debittering equipment

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