Processing of almond milk

Almond, alias Badan apricot and American almond, is a dry fruit tree based on the use of seeds. Its seed is rich in nutrition, sweet, fragrant and delicious, which can not only be eaten raw, but also processed into a variety of foods. The processing technology of almond kernel is as follows.

I. technological process

Selection of → soaking → peeling → color protection → pulping → filtration → blending → homogenized → degassing → bottle → sealed → sterilization → cooling → product

Second, processing technology

1. Material selection: choose tonsil kernels with fresh color, full particles, milky white flesh, dry and non-deteriorating.

two。 Soak: put the almond kernels into the sink, rinse with flowing water, soak in 2-3 times water for 12 hours, soften.

3. Peeling: you can choose one of the following methods to peel.

(1) manual method. Remove the seed coat from the fully soaked almond kernels by hand.

(2) peeling agent method. Add 100kg of water, 0.5kg ~ 1kg of edible sodium hydroxide and 0.1% sodium hydroxide to form a peeling solution in a heatable container, heating and holding no less than 90 ℃. Soak the bamboo basket containing almond kernels in peeling solution for 2-5 minutes, then use tap water immediately after raising it. Wash and shake the basket to promote seed coat shedding.

(3) Mechanical method. The almond peeling machine is made up of two wooden round rollers with a diameter of 22 cm and a length of 60 cm. Driven by gears, they rotate in opposite directions and at different speeds. The almond kernel takes off the seed coat by rubbing two rolls.

4. Color protection: soak the peeled almond kernel in a color protection solution composed of 0.2% sodium bisulfite and 0.3% citric acid for 15 minutes to protect the color and neutralize the residual alkali.

5. Pulping: the color-protected almond kernel is rinsed with tap water for 2 times for 3 times, and 15 times the weight of almond is added to the water-ground pulp. The diameter of the sieve hole of the refiner is about 0.8 mm.

6. Filtration: when the temperature of almond pulp drops to 40-50 ℃, heat filtration is carried out. First, coarse filtration with 120 mesh sieve, and then fine filtration with 190 mesh sieve.

7. Blending: add 5% to 10% white granulated sugar, citric acid and stabilizer to adjust the composition and state of the product. In order to avoid the decrease of protein solubility and the phenomenon of agglomeration, the pH value of tonsil kernel milk should be adjusted to 6.8 and stirred quickly when adding acid to avoid delamination and precipitation caused by excessive local acidity.

8. Homogenization: homogenization with colloid mill (Zhengzhou Yuxiang Food Machinery Co., Ltd., zip code: 450003, address: the northern section of Nanyang Road, Zhengzhou City, Henan Province, Tel: 0371-66675962, 013103833308) homogenization for 3 times under the pressure of 70 MPA 75 ℃, 20 ~ 30 MPA, the aim is to crush fine protein particles and fat ball particles, and appropriately increase the viscosity of the emulsion to ensure the stability of the product. If you homogenize only once, the homogenization pressure is controlled at 38 MPA.

9. Degassing: the homogenized emulsion is heated to 90% in hot and cold cylinders to remove some of the gas from the emulsion and prevent pollution before canning.

10. Canning and capping: control the emulsion temperature at about 70 ℃ and put it into a 250ml glass bottle.

11. Sterilization, cooling: the canister is put into the sterilizer to sterilize. The sterilization formula is: 10g / kg / 30g / 10cm / 100℃. Cooling with water of 50-60 ℃ and 30-40 ℃ in turn.

twelve。 Heat preservation and inspection: the products are put into 37 ±2 ℃ insulation storage for 5 days, and the unqualified products are removed and stored in the warehouse.