A processing method for rosaceous plants’ nuts comprising: step 1, preparing a pre-defined quantity of rosaceous plants’ nuts step 2, heating the nuts to a pre-defined temperature and then maintain a pre-defined timing without soaking the nuts step 3, cooling the nuts to room temperature and step 4, directly eating the nuts in order to assimilate the VitB17 contained in the nuts. The characteristics of the processing method is that, by directly heating the nuts without soaking, the beta-glucosidase contained in the nuts can be completely destroyed, while the VitB17 can still be remained.一種薔薇科植物果仁加工方法,其包括有以下步驟:步驟一,準備一預設份量之薔薇科植物果仁;步驟二,將該薔薇科植物果仁在無浸泡的情況下予以加熱,並維持一預設時間;步驟三,將加溫後之該薔薇科植物果仁溫度降至常溫;以及,步驟四,直接食用該薔薇科植物果仁,以攝取所含之維生素B17(VitB17);其特徵在於,直接予以加熱可將該薔薇科植物果仁內所含之β-葡萄糖苷酶(beta-glucosidase)予以破壞殆盡,進一步保留該薔薇科植物果仁內所含之維生素B17(VitB17)。
