Processing of almond dew beverage

(1)Process flow: sweet almond (or bitter almond)→ disinfection and cleaning → drying → crushing oil extraction → grinding → blending → homogenization → pasteurization → canning sealing → sterilization → cooling, canning → heat preservation → testing, packaging → finished product.

(2)Operating points:

① Almond disinfection: Put the washed almonds into peracetic acid with a concentration of 0.35% for disinfection, soak them for 10 minutes, then take them out, wash them with clean water, take them out and drain them, and then put them into a drying room for drying. The temperature of the drying room is 65~70℃, and the drying time is 20~24 hours.

2. Crushing oil extraction: Put the dried almonds into the oil press, crush the oil to remove the oil from the almonds, and then grind the oil-removed almonds into paste with a colloid mill.

3. Blending: Almond 5%, white granulated sugar 8%, citric acid appropriate amount, the rest is water.

During the preparation process, the almond paste is ground into paste temperature regulating water, stirred evenly into almond liquid, filtered by a 200 mesh sieve, pumped into a steam boiler by a beverage pump, added with white granulated sugar, added with citric acid to make the pH value equal to 7±0.2, and then heated and boiled to remove liquid foam.

Homogenization: cooling the prepared almond liquid, filtering with a 200 mesh sieve, and homogenizing with a homogenizer for the second time. The first homogenization pressure is 30 MPa; the second homogenization pressure is 60 MPa.

5. Pasteurize the homogenized almond solution. When the temperature in the middle of the almond solution reaches 75~80℃ for 5~10 minutes, put it in a hot can and seal it.

Sterilization: After the product is sealed, it is sterilized at high temperature in time, sterilized at 121℃ for 10~25 minutes, and then cooled to about 37℃.

Heat preservation and inspection: keep at normal temperature for 5~7 days, and finally check and pick out unqualified products. Qualified products are packaged and put into storage.

(3)Quality standard: almond milk finished product is milky white, with almond unique fragrance smell, no other peculiar smell. The juice is even and turbid, and a small amount of precipitation is allowed after standing, but it is still in the original even and turbid state after shaking. Soluble solids 8%~10%, or 11%~14%(by refractometer).

(4)Notes:

① Special attention should be paid to debittering when processing bitter almonds, otherwise it will cause poisoning due to high amygdalin content, and the consequences will be unthinkable. The bitter almond debittering method is to soak the bitter almond in hot water at 90~95 DEG C to soften the almond skin and stretch the skin surface for 3~5 minutes, remove it and put it into a peeling machine for mechanical peeling, or rub it manually, and then soak the peeled almond in water at about 50 DEG C. Change water 1~2 times a day, soak 5~6 days later can be taken out, dried.

② It is best to add sucrose fat emulsifier to almond milk when preparing, and the dosage is 1~3 grams of sucrose fat emulsion per kilogram of almond milk.