CN109717441A - A kind of almond powder production technology - Google Patents
A kind of almond powder production technology Download PDFInfo
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- CN109717441A CN109717441A CN201711029348.3A CN201711029348A CN109717441A CN 109717441 A CN109717441 A CN 109717441A CN 201711029348 A CN201711029348 A CN 201711029348A CN 109717441 A CN109717441 A CN 109717441A
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- almond
- powder
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- drying
- production technology
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Abstract
The invention discloses a kind of almond powder production technology, include the following steps: 1) with boiling water boiling almond 20 to 40 minutes；2) almond after boiling is removed the peel；3) the almond benevolence after peeling is dried, makes water content less than 7%；4) almond benevolence subtle powder smash after drying；5) by the baking of almond benevolence powder or fried dry, make water content less than 4%.Almond passes through cooking aging, peeling, drying, subtle powder smash in the present invention, powder reaches between 300 to 600 mesh, then it toasts again or fried dry, the bitter taste of almond significantly reduces, and any additive is not added, it is brewed with boiling water edible, maintains the natural taste of almond, faint scent is pure, suitable for people of all ages.
Description
Technical field
The invention belongs to field of food, in particular to a kind of almond powder production technology.
Background technique
The almond product of existing market is mainly almond powder or almond tea.Almond powder is all addition several additives system
At the almond powder produced such as Shanghai Dian Yang Food Co., Ltd is furnished with so-called plant auxiliary material, is milled after freeze-drying.And almond
Tea be even more be added to the auxiliary materials such as essence, as Zhejiang Bei Bei Fragrant food Co., Ltd produce almond milk tea equipped with vegetable fat powder, essence,
Whole milk powder, black tea powder, saccharin etc..However these products destroy the taste of almond itself, many people are difficult to receive.
Summary of the invention
The technical problem to be solved by the invention is to provide a kind of almond powder production technologies, can not only keep almond certainly
Right taste, and the intrinsic bitter taste of almond is also cut down significantly, and taste is more palatable.
In order to solve the above technical problems, the present invention adopts the following technical scheme: a kind of almond powder production technology, feature exist
In including the following steps:
1) it uses boiling water boiling almond 20 to 40 minutes；
2) almond after boiling is removed the peel；
3) the almond benevolence after peeling is dried, makes water content less than 7%；
4) by the almond benevolence subtle powder smash after drying；
5) by the baking of almond benevolence powder or fried dry, make water content less than 4%.
Preferably, drying temperature is 70 DEG C -100 DEG C in step 3, drying time is 12-36 hours.
Preferably, being crushed to -600 mesh of 300 mesh with pulverizer in step 4.
Preferably, the temperature of baking or frying is 70 DEG C -100 DEG C in step 5, the time is 1.5-3 hours.
Almond passes through cooking aging, peeling, drying, subtle powder smash in the present invention, and powder reaches between 300 to 600 mesh,
Then it toasts again or fried dry, the bitter taste of almond significantly reduces, and do not add any additive, edible, guarantor is brewed with boiling water
The natural taste of almond is held, faint scent is pure, suitable for people of all ages.
Specific embodiment
Below with reference to embodiment, the invention will be further described.
A kind of embodiment 1, almond powder production technology, includes the following steps:
1) with 100 DEG C boiling water boiling almond 20 minutes；
2) almond after boiling is removed the peel；
3) the almond benevolence after peeling is dried, drying temperature is 70 DEG C, and drying time is 36 hours, makes water content less than 7%；
4) the almond benevolence micropowders after drying are broken to 300 mesh；
5) by the baking of almond benevolence powder or fried dry, temperature is 70 DEG C, and the time is 3 hours, makes water content less than 4%.
Embodiment 2 is identical with 1 step of embodiment, wherein digestion time is 30 minutes in step 1, drying temperature in step 3
It is 100 DEG C, drying time is 12 hours.500 mesh are crushed to pulverizer in step 4.
The temperature of baking or frying is 100 DEG C in step 5, and the time is 1.5 hours.
Embodiment 3 is identical with 1 step of embodiment, wherein digestion time is 40 minutes in step 1, drying temperature in step 3
It is 80 DEG C, drying time is 24 hours.600 mesh are crushed to pulverizer in step 4.
The temperature of baking or frying is 80 DEG C in step 5, and the time is 2.5 hours.
Embodiment 4 is identical with 1 step of embodiment, wherein digestion time is 35 minutes in step 1, drying temperature in step 3
It is 90 DEG C, drying time is 15 hours.400 mesh are crushed to pulverizer in step 4.
The temperature of baking or frying is 90 DEG C in step 5, and the time is 2 hours.
Embodiment 5 is identical with 1 step of embodiment, wherein digestion time is 25 minutes in step 1, drying temperature in step 3
It is 85 DEG C, drying time is 18 hours.450 mesh are crushed to pulverizer in step 4.
The temperature of baking or frying is 85 DEG C in step 5, and the time is 2 hours.
Claims (4)
1. a kind of almond powder production technology, it is characterised in that: include the following steps, 1) it uses boiling water boiling almond 20 to 40 minutes；
2) almond after boiling is removed the peel；3) the almond benevolence after peeling is dried, makes water content less than 7%；4) by the almond benevolence after drying
Subtle powder smash；5) by the baking of almond benevolence powder or fried dry, make water content less than 4%.
2. according to its almond powder production technology described in claim 1, it is characterised in that: in step 3 drying temperature be 70 DEG C-
100 DEG C, drying time is 12-36 hours.
3. according to its almond powder production technology described in claim 1, it is characterised in that: be crushed to 300 with pulverizer in step 4
- 600 mesh of mesh.
4. according to its almond powder production technology described in claim 1, it is characterised in that: the temperature of baking or frying in step 5
It is 70 DEG C -100 DEG C, the time is 1.5-3 hours.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711029348.3A CN109717441A (en) | 2017-10-30 | 2017-10-30 | A kind of almond powder production technology |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711029348.3A CN109717441A (en) | 2017-10-30 | 2017-10-30 | A kind of almond powder production technology |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN109717441A true CN109717441A (en) | 2019-05-07 |
Family
ID=66292424
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201711029348.3A Pending CN109717441A (en) | 2017-10-30 | 2017-10-30 | A kind of almond powder production technology |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN109717441A (en) |
-
2017
- 2017-10-30 CN CN201711029348.3A patent/CN109717441A/en active Pending
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20190507 |
|
| WD01 | Invention patent application deemed withdrawn after publication |