Studies On Extraction Of Xinjiang Xiaobai Apricot Almond Oil And Manufacture Of Almond Cake-Pineapple Compound Protein Beverage

Almond is ripe seed from apricot genera vegetable belong to plum subfamily of rosaceous. Almond can be divided into sweet almond and bitter almond. Xinjiang xiaobai apricot almond , which belongs to sweet almond, is rich in nutritional substance. It contains 50 -61% oil, 28% protein, carbohydrate and coarse fibre, multitude mineral elements such as calcium, phosphorus, iron, selenium etc, and multivitamin such as vitamine E, torulin, riboflavin, niacin, ascorbic acid etc. Xiaobai apricot is commerical growing in Xinjiang, as the cultivated area of xiaobai apricot in Luntai country is more than five myriad mou. The yield of xiaobai almond is 500 kilogram per mu.The total content of oleic acid and linoleic acid in almond oil reaches above 95%, which have important effect in lowering levels of low density lipoprotein (LDL) and serum total cholesterol. Almond oil is non-drying oil, which still kept clarifying at -10℃ and only coagulate at -20℃. Almond oil, as industrial lubricant, watch lubricant, health protection oil, edible oil, advanced doping material and top grade cosmetic raw material, possesses superhigh economic value. Almond cake, which is abundant in protein and amino acid, is an important vegetable protein resource.Xinjiang xiaobai apricot almond oil is extracted by multi-ways, and the almond cake (contains 57.35% protein) , produced by cold expression, is mixed with pineapple juice to develop almond cake-pineapple compound protein beverage.The results show as follows:1. The optimum extraction solvent of xiaobai apricot almond, graded by soxhlet method, is petroleum ether (boiling range is 30-60℃);the extraction rate of xiaobai apricot almond extracted by soxhlet method is 55.28%, that is the content of total fat of xiaobai apricot almond is 55.28%.2. The optimum condition of quench method is: ratio of the weight of almond to the volume of solvent is 1:6, extraction time is 10h;the extraction rate of xiaobai apricot almond oil is 51.82%.3. The extraction rate of xiaobai apricot almond oil by aqueous method is 13.9%. 4.The optimum condition of ultrasonic method is: ultrasonic intensity 225kw/m~2,ratio of the weight of almond to the volume of solvent 1:6, untrasonic extraction time 20min;the extraction rate of xiaobai apricot almond oil is 51.93%. The oil contains oleic acid 69.38%, linoleic acid 24.52%, palmitic acid 4.29%, palmitoleic acid 0.62%, seventeen carbon one olefine acid 0.12%, stearic acid 1.06% etc.5. The optimum condition of microwave mothod is: microwave power 490w,extraction time 90s, ratio of the weight of almond to the volume of solvent 1:5;The extraction rate of xiaobai apricot almond oil is 50.61%. The oil contains oleic acid 69.60%, linoleic acid 24.30%, palmitic acid 4.29%, palm one olefine acid 0.63%, unknown acid 0.13%, stearic acid 1.05% etc.6.The extraction rate of xiaobai apricot almond oil by cold expression is 43.95%. The oil contains oleic acid 68.31%, linoleic acid 25.12%, myristic acid 0.01%, palmitic acid 4.39%, palm one olefine acid 0.63%, seventeen carbon acid 0.04%, seventeen carbon one olefine acid 0.12%, stearic acid 1.13%, linolenic acid 0.09%, arachidic acid 0.08%, arachidic one olefine acid 0.07%.7. The temperature, light, metallic ion and antioxidant all have different degree of influence on the stability of xiao bai apricot almond oil. Temperature, light, metallic ion can reduce its stability;adding antioxidant can increase its stability significantly in which the complex effect of 200ppm TBHQ and 50ppm CA is best, lOOppm PG and 50ppm CA takes the second place.8. The optimum technological condition is: the additive amount of diatomite 0.8%, the bleaching time 15min, and the bleaching temperature 90°C. The chroma (Y) of the bleached oil is 0.4, the oil show micro yellow slightly.9. The optimum technological condtion of almond cake milling is: 16 times water, soak time lh, soak temperture 60 "C. On this condition, the content of protein in almond cake slurry is 3.34g/100ml, the extraction rate of protein is 93.2%.10. The optimum parameters of clarifying technology for pineapple juice are: the amount of pectase lOOmg/kg, the pectase treatment temperature 45 "C, the pectase treatment time 1.5h. Clarified on this condition, the transmittancy is 89.1%. After clarified by pectase, adding 0.20% gelatin, keeping 3h, the transmittancy can reach 98.8%.11. The emulisifying efficiency of mixed emulsifier (the ratio of Sucrose Ester and Polyglycerol Monostearates is 5:44) is the best when HLB value equals 8, and the best stabilizer is PGA.12. The optimum making-up prescription of the beverage is: almond cake slurry 42%, pineapple juice 38%, sucrose 9%, citric acid 0.7%, mixed emulsifier 0.15%, stabilizer 0.40%.13. The optimum condition of homolysis is: pressure 40 MPa at 60°C and homolysising for two times.14. The optimum condition of sterilizing is: 100°C for 15min.