Study On The Preparation Technology Of High Concentration Sugar-free Almond

Almond dew in the production and storage process prone to protein precipitation and fat floating problem,seriously affecting product quality.In this study,sweet almonds and bitter apricot flour were selected as raw materials to explore the preparation of high-concentration sugar-free almonds.The main results obtained are as follows:(1)Screening of raw materials: the protein content as an indicator,from the eight groups of sweet almond and bitter almond powder in the selection of No.1 sweet almond and 2 bitter almond powder,sweet almond and bitter almond powder protein content were 29.6% 24.0%,with this raw material can improve the almond dew protein content.(2)Optimizing the preparation process of almond pulp: The orthogonal experiment was used to determine the immersion time of sweet almond for 8 h,the ratio of material to liquid was1:6,the soaking temperature was 55℃,and the weight rate of sweet almond was as high as67.10%.The extraction rate of protein was 1:15,the grinding time was 7 min,the grinding temperature was 60℃,and the protein extraction rate was 82.1%.The stability of the protein was higher than that of the control.Sweet almond juice and bitter almond flour by mass ratio of 3: 1complex,the equilibrium coefficient R(%)was 82.50%,and the homogeneity pressure was 35 m Pa,the temperature of the liquid was 70℃,and the stability coefficient R(%)was 82.50%.(3)Studied the almond emulsion emulsion stabilizer ratio: With the stability coefficient R(%)as an index,(HLB)of almond was 7;the p H value of almond was 7;the combination of emulsifier was sucrose ester: monoglyceride: trimeth glycerol fatty acid ester was 7:20:35%,0.4% added;thickener combination of xanthan gum added 0.7%,sodium carboxymethyl cellulose(CMC-Na)added 0.15%,sodium alginate added 0.09%;complex phosphate for the six Sodium metaphosphate: sodium tripolyphosphate for 6:4,the addition of 0.1%;homogeneous conditions: a homogeneous pressure 20 m Pa,secondary homogenization pressure 35 m Pa,homogenization temperature of 70℃,at this time almond dew stability The coefficient R(%)is98.23%.The sterilization conditions were sterilized at 121℃ for 15 min.Under this condition,the almond was stored at 37±1℃ for 10 days,the stability coefficient was 95.26% and the protein content was as high as 5.5%.In this study,high concentrations of sugar-free almonds were prepared by adding emulsifiers,thickeners,phosphate and other ingredients without adding sugars and sweeteners.Protein content of up to 5.5%,high stability,suitable for special consumption of diabetes and other people in the beverage industry has entered a new step.