摘要
苦杏仁含有苦杏仁甙,它在酸或酶的作用下,可以分解产生氢氰酸和苯甲醛,氢氰酸剧毒。本文采用PH=7、PH=5～6、PH=3～4三种条件,在室温(20℃),用3倍于原料的水浸泡苦杏仁,每天换水2次。得出用酸性水溶液浸泡苦杏仁效果好于用中性水溶液浸泡苦杏仁的结论,其中以PH=5～6条件下的脱苦去毒效果最佳。
The bitter almond contains amygdalin. Acid or enzyme can decompose amygdalin to prussic acid and benzaldehyde. Prussic acid is a poisonous substance. The several experiments in removing bitterness and toxine have been made here as follows: The raw material is soaked in water at 20℃. The amount of water is three times as much as the raw material. The PH of solution is 7, 5-6, 3-4 respectively. The soaking solution is exchanged twice a day. It is found that the effect of the acidic soaking solution is better than that of the neutral soaking solution, and as the PH of solution is 5 to 6, the effect is the best.
出处
《食品工业科技》
CAS
CSCD
北大核心
1993年第2期3-6,共4页
Science and Technology of Food Industry
