苦杏仁传统去苦工艺改良探究  

Study on the Improvement of Traditional Debittering Technology of Bitter Almond

作　　者：张亚斋 刘金玉[1] 邢丽萍 金铜音[1] 吴琼[1] 张恒强[1,2] Zhang Yazhai;Liu Jinyu;Xing Liping;Jin Tongyin;Wu Qiong;Zhang Hengqiang(College of Chemistry and Chemical Engineering,Hebei Normal University for Nationalities,Hebei,067000;Industrial Wastewater Treatment and Reuse Engineering Technology Research Center of Chengde,Hebei,067000;Dazigou Township Central School in Kuancheng Manchu Nationality Autonomous County,Hebei,067600)

机构地区：[1]河北民族师范学院化学与化工学院,河北067000 [2]承德市工业污水处理与回用工程技术研究中心,河北067000 [3]宽城满族自治县大字沟乡中心校,河北067600

出　　处：《当代化工研究》2022年第17期162-164,共3页Modern Chemical Research

摘　　要：本文采用滴定分析法分析测定浸泡液中生成氢氰酸以消耗硝酸银体积或者依据体积计算出去苦率来表征去苦效果;以传统工艺方法作对照,通过对温度,酸度(添加食醋调节酸度),液料比,去苦时间等四个因素,每一单因素研究选出三个水平因子进行实验设计;通过实验数据分析最终得出改良工艺方案为:苦杏仁经过90℃热水泡20min捞出去皮,液料比4:1,食用醋酸调节酸度pH=5,温度45℃,浸泡2d,每天换水。这种工艺耗时短,能效高,且产品色泽更好,食用安全。In this paper,the titration analysis method was used to analyze and determine the generation of hydrocyanic acid in the soaking solution to consume the volume of silver nitrate or to calculate the debittering rate according to the volume to characterize the debittering effect.Taking the traditional process method as a comparison,by adjusting the temperature,adding vinegar to adjust the acidity,liquid-material ratio,and debittering time four factors,each single factor study selects three horizontal factors for experimental design;through experimental data analysis,the final result is obtained.The improved process plan is:Bitter almonds are soaked in hot water at 90°C for 20 minutes,and the skin is removed,the liquid-material ratio is 4:1,the acidity is adjusted to pH=5 with edible acetic acid,the temperature is 45°C,soaked for 2 days,and the water is changed every day.This process is short in time,high in energy efficiency,and has better product color and is safe to eat.

关 键 词：苦杏仁 去苦工艺 改良 

分 类 号：TD353[矿业工程—矿井建设]