CN107183502A - Almond goes bitter detoxification technique and application - Google Patents
Almond goes bitter detoxification technique and application Download PDFInfo
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- CN107183502A CN107183502A CN201710351084.7A CN201710351084A CN107183502A CN 107183502 A CN107183502 A CN 107183502A CN 201710351084 A CN201710351084 A CN 201710351084A CN 107183502 A CN107183502 A CN 107183502A
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- almond
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- slurries
- apricot
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C11/00—Milk substitutes, e.g. coffee whitener compositions
- A23C11/02—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins
- A23C11/10—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing or not lactose but no other milk components as source of fats, carbohydrates or proteins
- A23C11/103—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing or not lactose but no other milk components as source of fats, carbohydrates or proteins containing only proteins from pulses, oilseeds or nuts, e.g. nut milk
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- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Beans For Foods Or Fodder (AREA)
Abstract
A kind of almond goes bitter detoxification technique and application, and almond, peanut are cleaned in service sink, are put into after cleaning in fiberizer, 100 mesh slurries are worn into, are imported in the high temperature disc type pipeline with vibrator, 105 150 DEG C of temperature, 3000 beats/min of vibration frequency, runs 60 80 seconds；One-level cooling bay is imported again, and 90 DEG C of temperature is placed 120 150 seconds, discharges gas, then is imported in two grades of cooling bays, 30 40 DEG C of temperature, is placed 120 150 seconds, then imports room temperature pulp storage tank, that is, obtains almond peanut slurries.Advantage is that the production time is short, and the nutritional ingredient of material is not lost in production process, and semen armeniacae amarae goes bitter detoxification effect good, and apricot flower soya-bean milk detects that its energy kj/100g reaches 187, higher than the 80 90 of conventional method through PONY；Protein g/100g reaches 3.4, higher than the 2.2 2.8 of conventional method；Product rich in nutrition content, taste giving off a strong fragrance is unique.
Description
Technical field
The present invention goes bitter detoxification technique and application for a kind of almond.
Background technology
At present, ansu apricot semen armeniacae amarae removes bitter, detoxification, general to use warm water infusion method, and water temperature is 30 1 60 DEG C, and water is raw material
3 times or so, water is changed daily 1-2 times, generally 5-7 days.By the semen armeniacae amarae of immersion, most of amygdalin has been decomposed
Fall, but simultaneously, the nutrition in the material such as energy, protein largely lost, and time-consuming, laborious.
The content of the invention
Present invention aim to address the problems of above-mentioned, it is proposed that a kind of almond that can effectively go hardship removes bitter detoxification
Technique and application.
The technical scheme is that：Service sink is connected by pipeline with fiberizer, and fiberizer passes through pipeline and pulp storage tank
Connection, pulp storage tank is connected by pipeline with the high temperature disc type pipeline with vibrator, the pipeline of pulp storage tank and high temperature disc type pipeline
Middle connection water pump, high temperature disc type pipeline is connected by pipeline with one-level cooling bay, and one-level cooling bay is cooled down by pipeline and two grades
Pond is connected, and two grades of cooling bays are connected by pipeline with room temperature pulp storage tank.
Its production technology is：Almond, peanut are cleaned in service sink, are put into after cleaning in fiberizer, almond 4-10, flower
Raw 4-10, water 80-92 wear into 100 mesh slurries, and slurries are imported in pulp storage tank by pipeline again, and the slurries in pulp storage tank pass through mashing
Pump is imported in the high temperature disc type pipeline with vibrator, 105-150 DEG C of temperature in high temperature disc type pipeline, the vibration frequency of vibrator
Operation 60-80 seconds is hit in 3000 beats/min of rate, vibration；The temperature imported again by pipeline in one-level cooling bay, one-level cooling bay
90 DEG C, place 120-150 seconds, discharge gas, then imported by pipeline in two grades of cooling bays, the temperature 30- in two grades of cooling bays
40 DEG C, place 120-150 seconds, then room temperature pulp storage tank is imported by pipeline, that is, obtain almond peanut slurries.
It is an advantage of the invention that the production time is short, the nutritional ingredient of material is not lost in production process, and semen armeniacae amarae goes hardship to go
Toxic effect fruit is good, can make：1st, apricot flower bean curd, 2, apricot flower soya-bean milk, 3, apricot flower beans sauce, 4, apricot flower beans congee, 5, apricot flower beans cake, 6, apricot flower
Bean powder, 7 apricots flower soymilk.Its apricot spends soya-bean milk, is detected through PONY, its energy kj/100g reaches 187, higher than the 80- of conventional method
90；Protein g/100g reaches 3.4, higher than the 2.2-2.8 of conventional method；Product rich in nutrition content, taste giving off a strong fragrance is unique.
Brief description of the drawings
The connection block diagram of Fig. 1 present invention.
Embodiment
Describe in detail below in conjunction with the accompanying drawings：As illustrated, service sink is connected by pipeline with fiberizer, fiberizer passes through
Pipeline is connected with pulp storage tank, and pulp storage tank is connected by pipeline with the high temperature disc type pipeline with vibrator, pulp storage tank and high Winchester disk
Water pump is connected in the pipeline of formula pipeline, high temperature disc type pipeline is connected by pipeline with one-level cooling bay, and one-level cooling bay passes through pipe
Road is connected with two grades of cooling bays, and two grades of cooling bays are connected by pipeline with room temperature pulp storage tank.
Its production technology is：Almond, peanut are cleaned in service sink, are put into after cleaning in fiberizer, almond 4-10, flower
Raw 4-10, water 80-92 wear into 100 mesh slurries, and slurries are imported in pulp storage tank by pipeline again, and the slurries in pulp storage tank pass through mashing
Pump is imported in the high temperature disc type pipeline with vibrator, 105-150 DEG C of temperature in high temperature disc type pipeline, the vibration frequency of vibrator
Operation 60-80 seconds is hit in 3000 beats/min of rate, vibration；The temperature imported again by pipeline in one-level cooling bay, one-level cooling bay
90 DEG C, place 120-150 seconds, discharge gas, then imported by pipeline in two grades of cooling bays, the temperature 30- in two grades of cooling bays
40 DEG C, place 120-150 seconds, then room temperature pulp storage tank is imported by pipeline, that is, obtain almond peanut slurries.
1st, apricot spends the making of bean curd：Soybean is soaked 8-12 hours in water, is put into fiberizer, 100 mesh soybean are worn into
Slurries, heat 100 DEG C, 5-10 points of insulation after 8 parts big soybean milk liquid, 2 parts of almond peanut slurries are put into and stirred in heater
Clock, is cooled back to 85 DEG C, starting point slurry brain compresses thumbnail after 15-20 minutes, obtains apricot flower bean curd, then be packaged into box（Bag）.
2nd, apricot spends the making of soya-bean milk：Soybean is soaked 8-12 hours in water, is put into fiberizer, 100 mesh soybean are worn into
Slurries, heat 100 DEG C after 80 parts big soybean milk liquid, 20 parts of almond peanut slurries are put into and stirred in heater, be incubated 5-10
Minute, 2 parts of white sugar are added, room temperature is cooled to, apricot flower soya-bean milk are obtained, then be packaged into bag.
3rd, apricot spends the making of beans congee:By 10 small coarse cereals, each 2 parts of such as millet, husked kaoliang, oat, maize pulp, small Semen setariae, 10
Part beans, each 2.5 parts of such as mung bean, red bean, pea, broad bean is taking 80 parts of the almond peanut slurries of above-mentioned preparation, normal temperature invades bubble 10
One 15 hours, place into subzero 4 one 5 degree and freeze 2 hours, after 1 hour of normal temperature, packaging (bowl is filled and canned) heating 121 1
130 degree, room temperature is cooled to after 50 minutes heat times, obtains apricot flower beans congee.
4th, apricot spends the making of beans sauce：Soybean is soaked 8-12 hours in water, is put into heater and heats 100 DEG C, insulation
15-20 minutes, then with being put into fiberizer, the big soybean milk liquid of 50-70 mesh is worn into, the wherein ratio of soybean and water is 6：4；By 80 parts
Big soybean milk liquid, 20 parts of almond peanut slurries, which are placed again into heater, heats 100 DEG C 5-10 minutes, adds 3 parts of salt, soy sauce 3
Part stirs, and is cooled to room temperature, obtains apricot flower beans sauce, then be packaged into bag.
5th, apricot spends the making of beans cake：Soybean is soaked 8-12 hours in water, is put into fiberizer, 100 mesh soybean are worn into
Slurries, 90 parts big soybean milk liquid, 10 parts of almond peanut slurries are put into heater and stirred, cold spot slurry processes point slurry brain, press mold
Heated 50 minutes at 121-125 DEG C afterwards, be cooled to room temperature, obtain apricot flower soya-bean milk cake, then be packaged into box（Bag）.
6th, apricot spends the making of bean powder：15-20 parts of starch, 20 parts of almond peanut slurries, 30 parts of water are stirred, spiral shell is put into
Vermicelli are made in rotation heating flour mill, place into subzero 4-5 DEG C and freeze 3 hours, then room temperature is dried, and obtain apricot flower bean powder, then pack
Into bag.
7th, apricot spends the making of soymilk：50 portions of milk by homogenizer it is homogeneous after, add 50 parts of almond peanut slurries, 2 parts
White sugar, stirs, after infrared high-temperature pot sterilizing, obtains apricot flower soymilk, aseptic packaging.
Claims (8)
1. a kind of almond goes bitter detoxification technique；Characterized in that, its production technology is：Almond, peanut are cleaned in service sink,
It is put into after cleaning in fiberizer, almond 4-10, peanut 4-10, water 80-92 wear into 100 mesh slurries, slurries are imported by pipeline again
In pulp storage tank, the slurries in pulp storage tank are imported in the high temperature disc type pipeline with vibrator by beating pump, high temperature disc type pipeline
In 105-150 DEG C of temperature, 3000 beats/min of the vibration frequency of vibrator, vibration hit operation 60-80 seconds；Led again by pipeline
Enter 90 DEG C of temperature in one-level cooling bay, one-level cooling bay, place 120-150 seconds, discharge gas, then two are imported by pipeline
In level cooling bay, 30-40 DEG C of temperature in two grades of cooling bays is placed 120-150 seconds, then imports room temperature pulp storage tank by pipeline,
Obtain almond peanut slurries.
2. a kind of almond peanut slurries using above-mentioned preparation, make the technique that apricot spends bean curd, it is characterised in that by soybean in water
Middle immersion 8-12 hours, is put into fiberizer, wears into the big soybean milk liquid of 100 mesh, by 80 parts big soybean milk liquid, 20 parts of almond peanut slurries
It is put into after being stirred in heater and heats 100 DEG C, be incubated 5-10 minutes, is cooled back to 85 DEG C, starting point slurry brain, 15-20 points
Thumbnail is compressed after clock, apricot flower bean curd is obtained, then be packaged into box（Bag）.
3. a kind of almond peanut slurries using above-mentioned preparation, make the technique that apricot spends soya-bean milk, it is characterised in that by soybean in water
Middle immersion 8-12 hours, is put into fiberizer, wears into the big soybean milk liquid of 100 mesh, by 80 parts big soybean milk liquid, 20 parts of almond peanut slurries
It is put into after being stirred in heater and heats 100 DEG C, is incubated 5-10 minutes, adds 2 parts of white sugar, be cooled to room temperature, obtain apricot
Flower soya-bean milk, then it is packaged into bag.
4. a kind of almond peanut slurries using above-mentioned preparation, make the technique that apricot spends beans congee, it is characterised in that small miscellaneous by 10
Grain, such as millet, husked kaoliang, oat, maize pulp, small Semen setariae;Each 2 parts, such as 10 portions of beans, mung bean, red bean, pea, broad bean each 2.5
Part, 80 parts of the almond peanut slurries of above-mentioned preparation are being taken, normal temperature invades bubble 10 1 15 hours, placing into subzero 4 one 5 degree of freezings 2 small
When, packaging (bowl is filled and canned) 121 1 130 degree of heating, room temperature is cooled to after 50 minutes heat times after 1 hour of normal temperature,
Obtain apricot flower beans congee.
5. a kind of almond peanut slurries using above-mentioned preparation, make the technique that apricot spends beans sauce, it is characterised in that by soybean in water
Middle immersion 8-12 hours, is put into heater and heats 100 DEG C, is incubated 15-20 minutes, then with being put into fiberizer, wear into 50-70
The big soybean milk liquid of mesh, the wherein ratio of soybean and water are 6：4；80 parts big soybean milk liquid, 20 parts of almond peanut slurries are placed again into and added
100 DEG C are heated in hot device 5-10 minutes, add 3 parts of salt, 3 parts of soy sauce and stir, be cooled to room temperature, obtain apricot flower beans sauce,
Bag is packaged into again.
6. a kind of almond peanut slurries using above-mentioned preparation, make the technique that apricot spends beans cake, it is characterised in that by soybean in water
Middle immersion 8-12 hours, is put into fiberizer, wears into the big soybean milk liquid of 100 mesh, by 90 parts big soybean milk liquid, 10 parts of almond peanut slurries
It is put into heater and stirs, cold spot slurry processes point slurry brain heats 50 minutes after press mold at 121-125 DEG C, is cooled to room temperature, obtains
Soya-bean milk cake is spent to apricot, then is packaged into box（Bag）.
7. a kind of almond peanut slurries using above-mentioned preparation, make the technique that apricot spends bean powder, it is characterised in that by 15-20 parts
Starch, 20 parts of almond peanut slurries, 30 parts of water stir, and be put into spiral heating flour mill and vermicelli are made, place into subzero 4-5
DEG C freezing 3 hours, then room temperature dries, and obtains apricot flower bean powder, then be packaged into bag.
8. a kind of almond peanut slurries using above-mentioned preparation, make the technique that apricot spends soymilk, it is characterised in that by 50 portions of milk
By homogenizer it is homogeneous after, add 50 parts of almond peanut slurries, 2 parts of white sugar, stir, with infrared high-temperature pot sterilize
Afterwards, apricot flower soymilk, aseptic packaging are obtained.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710351084.7A CN107183502A (en) | 2017-05-18 | 2017-05-18 | Almond goes bitter detoxification technique and application |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710351084.7A CN107183502A (en) | 2017-05-18 | 2017-05-18 | Almond goes bitter detoxification technique and application |
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| Publication Number | Publication Date |
|---|---|
| CN107183502A true CN107183502A (en) | 2017-09-22 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710351084.7A Pending CN107183502A (en) | 2017-05-18 | 2017-05-18 | Almond goes bitter detoxification technique and application |
Country Status (1)
| Country | Link |
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| CN (1) | CN107183502A (en) |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2002113693A (en) * | 2000-10-10 | 2002-04-16 | Juchheim's Co Ltd | Cutting method and device for cake or the like |
| CN201903279U (en) * | 2010-06-09 | 2011-07-20 | 重庆大学 | Self-oscillating high-efficiency heat exchange tube |
| CN105994665A (en) * | 2016-04-25 | 2016-10-12 | 李大香 | Almond and peanut bean curd and making method thereof |
-
2017
- 2017-05-18 CN CN201710351084.7A patent/CN107183502A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2002113693A (en) * | 2000-10-10 | 2002-04-16 | Juchheim's Co Ltd | Cutting method and device for cake or the like |
| CN201903279U (en) * | 2010-06-09 | 2011-07-20 | 重庆大学 | Self-oscillating high-efficiency heat exchange tube |
| CN105994665A (en) * | 2016-04-25 | 2016-10-12 | 李大香 | Almond and peanut bean curd and making method thereof |
Non-Patent Citations (2)
| Title |
|---|
| 何金铭: "《百姓食俗》", 30 April 1998 * |
| 董希琳: "《消防燃烧学》", 31 August 2014 * |
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Application publication date: 20170922 |