Preparation of cool almond beverage
Production technology of almond cool beverage: raw material selection, → cleaning, soaking, → pre-cooking → stripping, → debittering, color protection, → rinsing, → recooking, → grinding, → pulp residue separation, → almond juice → ingredients, → filling base material, →, CO2 water, → capping → inspection, → labeling, → packaging, → finished products.
Key points of process operation: water quality treatment beverage water must meet the requirements of soda water quality in QB926-84, and the water used in the process can only be used after being tested by electrodialysis and other treatment.
Preparation and selection of almond juice: fresh, full and mildew-free almonds are put into running water to wash the surface sediment and inclusions, then soak in clean water for 4 hours and change water at intervals. Pre-boil the soaked almonds in boiling water, boil them for 12 to 15 minutes, remove and cool. The rinsed almonds were put into the preparation solution to remove bitterness and protect color, and the ratio of refined salt 2%, citric acid 0.15%, sodium pyrosulfite 0.1%, almond and color protection solution was 1:2. Remove bitterness and protect color for 1 hour and rinse. In addition to bitter color protection of almonds and water at 1:2 into the pot and reboil for 10 minutes, while hot grinding, first with 80 mesh rough grinding, and then through 120 mesh fine grinding, grinding after filtering with 150 million 200 mesh sieve, action should be fast, in order to avoid long time exposure to air pollution.
Ingredients: in the steam sandwich pot according to the formula to add treatment water sugar acid, preservative and other excipients to dissolve, and finally add almond juice to the total base material volume, filter and then fill and press to the packaging.
Product features: almonds are rich in nutrients, almond honey and other raw materials will be scientifically prepared; it has certain cosmetic and medical effects. If a reasonable production process can be used to produce quite popular carbonated drinks.
- Prev
Fengshui pear
The parent of the new variety cultivated in the fruit tree test ground of the Ministry of Agriculture, Forestry and Fisheries of Japan is (Jushui × Bayun) × Bayun. There are sporadic cultivation in Jiangsu and Zhejiang. It is an excellent new variety in Japan, which can be cultivated in the south with high humidity. The fruit is medium-sized, and the average single fruit weight is 196.5 grams in Xingcheng pear resource garden, which is nearly round. Fruiting pedicel long, sepals deciduous. The pericarp is brown and the surface is rough. The flesh is yellow and white, the heart of the fruit is big, the meat is fine and crisp, juicy and sweet. It contains 11.4% soluble solids, 9.0% soluble sugar and 0 titratable acid.
- Next
Fetal yellow pear
Applicant: Hebei Provincial Forest Variety examination and approval Committee. Approval: recognized by the National crop Variety approval Committee in 1993. Variety registration number: GS14019-1992. Variety source: local varieties. Characteristics: the tree is slightly open, the growth potential is medium, the sprouting ability and mature ability are medium, the short fruit branches bear fruit mainly, but rarely form short fruit branch groups. Leaf blade ovoid, apical tip base rounded, fruit elliptic or Obovate, simple
Related
- Moge, come on! The staff of the peasant association in the producing area of cantaloupe were frightened when the crowd gathered.
- Causes and Solutions of low Fruit setting rate of Apple
- Symptoms and control measures of passion fruit virus disease
- Fruit growing lesson: how do apple orchards keep high yields?
- Can you build orchards in the mountains? What are the pros and cons?
- How to manage the coloring period of Crisson grape?
- This paper introduces the processing technology of two kinds of fig products.
- How much is a month for retired teachers in rural areas by 2020?
- How can strawberry planting increase sugar content? We should pay attention to management in many aspects.
- What are the cultivation techniques on how to improve the yield of golden fruit?