Study On The Key Technology And Processing Of Debitterized Bitter Almond Candies

According to the requirements of the enterprise,the purpose of this paper is to develop two kinds of delicious,nutritious and stable quality candies by debitterized process of bitter almond.First of all,to analysis its influence on the quality of hard candy and storage stability,the debitterized bitter almond powder were selected as the main raw material to product the debitterized bitter almond hard candy according to the traditional process.To optimize the proportion of maltose syrup and boil sugar process with the hard candy,reducing sugar content and sugar glass transition temperature and other indicators so that optimize the process of debitterized almond hard candy.Taking the moisture absorption rate as the index,the relative humidity was 40%,60%,80%and 100%respectively,and the change of the moisture absorption rate was studied.The prediction model of the storage period of the bitter bitter amygdala was established(?)(θ is the storage time,H is the relative humidity).Secondly,to analysis of the influence of addition of debitterized bitter almond to the quality and storage stability of the debitterized bitter almond nougat,the roasted debitterized bitter almond as the main raw material to product the debitterized bitter almond nougat according to the traditional process was used,study the effect of baking temperature and time of the roasted debitterized bitter almond,the optimal process of the roasted debitterized bitter almond was given:baking temperature was 130℃,baking time was 5min.Analysis the effect of the debitterized bitter almond,milk powder and starch concentration on the sensory score of the debitterized bitter almond nougat through the optimization experiment by the software of Design-Expert,the optimal formula of the debitterized bitter almond nougat was given:the quantity of the debitterized bitter almond was 31%,the quantity of milk powder was 33%,the quantity of starch was 9%.Through the thermal stability of the debitterized bitter almond nougat,the modified starch of T20 can enhance the stability of nougat under high temperature(50℃).According to the index of acid value,the debitterized bitter almond nougats were accelerating storaged in 40℃,50℃,60℃,70℃respectively,and set up the storage perdiction model of the debitterized bitter almond nougat as θ=75001/t+27319.4(θ is the storage time,t is the degree Celsius).Again,found that the most important characteristic flavor substance was benzaldehyde after GC-MS detected.Main volatile flavors components in the debitterized bitter almond hard candy most belong to aldehydes,alcohol and lipid,main volatile flavors components in the debitterized bitter almond nougat most belong to aldehydes and alcohol.Finally,by analyzed the basic composition of the debitterized bitter almond candy and enacted the nutrition label,through the comparison can be found that protein,fat content in the debitterized bitter almond candy are higher that most candy on the market,so the debitterized bitter almond candy have more nutritional value.