Processing and manufacture of almond cream
(1) technological process
Raw material → cleaning → peeling → selection → soaking → peeling → rinsing → color protection → wet grinding → debittering → drying → wet starch → drying → seasoning → finished product
(2) Technical requirements
The pre-treatment of raw materials is the same as canned almonds.
Wet grinding: after protecting the color, rinse the almonds with water. Add 15 times as much water and grind it into powder by a refiner.
Debittering: the method of heating is used to remove bitterness and detoxification. The heating temperature is 70-80 ℃. In order to make HCN volatilize quickly and thoroughly, it must be stirred continuously and qualitatively tested by Prussian blue method until HCN is no longer produced in almond pulp. In order to prevent HCN poisoning, we must pay attention to the unobstructed air in the debittering workshop.
Drain and mix starch: put the debittered almond pulp into a clean cloth to filter or press to dry, or you can use a centrifuge to dry the excess water. Because almond pulp contains more fat, such as direct drying has a certain effect on the color, fluidity and preservation of the product, the method of adding starch is used to reduce the content of fat and improve the drying conditions. the ratio of starch to almond pulp is 2:1 and mix evenly with a mixer.
Drying: dry in a blast oven at 70 ℃ until the moisture content is 7%-9%, and the time is about 20 minutes.
Seasoning and flavoring: the dried almond cream is added with sucrose according to 14% of the total weight after drying. if you need to further highlight the aroma of almonds, add 0.14 mg / kg almond essence, mix evenly, and then pack according to certain specifications.
(3) quality standards
1. Sensory standard
Color: White to creamy yellow.
Morphology: uniform powder, no impurities.
Taste and smell: slightly sweet, with strong almond flavor, no peculiar smell.
2. Physical and chemical indexes (abbreviated)
3. Health indicators (control wheat milk)
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