Study On The Quality Change Of Almonds In Baking Process

Almond is a kind of nut with high nutritional value and medicinal value.With the improvement of living standard,people pay more attention to the nutritional value of food.In order to study the relationship between the technology of baking almond and the quality of the product,this paper studies the basic properties and nutritional components of baking almond,select raw material,de-enzyme,baking,finished products four processing stages of the almonds as the experimental materials.The basic properties and components(water content,oil content,protein content and total flavonoids content),antioxidant capacity,fatty acid composition,amino acid composition and volatile chemical composition of almond were determined.The main contents and conclusions are as follows:1.In different stages of processing of almonds,the water content was 4.41%,8.88%,2.28% and 2.19% respectively.The oil content was 64.07%,61.64%,57.30% and 56.52%,respectively.The protein content was 25.25%,24.78%,25.78% and 24.42%,respectively.The total flavonoids content was 3.13mg/g,3.04mg/g,3.10mg/g,3.07mg/g,respectively.2.In different stages of processing of almonds,the total flavonoids were 1.40 ± 0.07 mg/g,1.40 ± 0.02 mg/g,1.42 ± 0.09 mg/g and 1.41 ± 0.02 mg/g,respectively.The contents of vitamin E were 22.61 ± 0.44 mg/100 g,22.01 ± 0.16 mg/100 g,22.17 ± 0.09 mg/100 g and 22.74 ± 0.56 mg/100 g,respectively.The clearance rates of DPPH·were 88.19%,92.97%,90.23% and 92.71%,respectively.3.In different stages of processing of almonds,the content of unsaturated fatty acid was higher than 92%,and the content of linoleic acid was 23%.4.In different stages of processing of almonds,a total of 16 amino acids were detected,6 of which were essential amino acids,accounting for 22.42%,22.45%,22.50% and 22.43% of the total hydrolyzed amino acids,respectively.The total hydrolyzed amino acids were 18.77 g/100 g,18.08 g/100 g,17.36 g/100 g and 18.59 g/100 g,respectively.The highest proportion of Glu was 25.36%,25.65%,25.56% and 25.77%,respectively.It is the food with high nutritional value and medicinal value.5.In different stages of processing of almonds,a total of 37 volatile chemical components were detected.10,12,26 and 29 species were detected in each group.A total of 11 kinds of characteristic aroma components were detected,5 kinds,3 kinds,7 kinds and 8 kinds in each group.The volatile components of almonds are enriched by baking.