The practice and technological process of walnut juice

   (1) prepare walnut kernel, granulated sugar, sucrose fat, food defoamer, sodium carboxymethyl cellulose and sodium citrate.

   (2) technological process Walnut kernel → selects impurity removal → immersion → grinding → slurry separates → ingredients, modulates → homogenization → degassing → filling, → sealing pot → sterilization → inspection → product.

The picture shows: walnut juice

Operation points of    (3)

Soak in   : use 0. 5% walnut kernel. Soak in 5% sodium bicarbonate, remove the seed coat pigment and rinse with clean water. It usually lasts 1-2 hours in summer and 3-4 hours in winter.

   pulping and separation: add water to the soaked walnut kernels, grind the pulp with colloid, first filter with 100mesh sieve, then filter with 200mesh sieve. The suitable water consumption for pulping is 10 times that of walnut kernel.

   ingredients: dissolve and filter white granulated sugar, pour into the slurry, dissolve sucrose ester, food defoamer and sodium carboxymethyl cellulose in warm water, stir evenly, heat to 85 ℃, add sodium citrate and adjust pH to 6. 4-6. 8

   homogenization and degassing: after the mixture is modulated, the high pressure homogenizer is pumped into the high pressure homogenizer, and the degassing machine is turned on at the same time to control the vacuum degree not less than 0. 08 MPA, degassing treatment.

   filling, sterilization, inspection: hot filling using filling line, temperature 60-65 ℃, sealing cans. Sterilization was carried out at 118 °C. Carry out sensory and routine tests on the finished products to eliminate those who are not up to standard.