homogenization Learn more about homogenization
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Processing of sweet potato milk fermented beverage
1. Technological process: preparation of sweet potato juice-inoculation fermentation-blending, homogenization-bottling, sterilization. 2. Preparation of ① sweet potato juice: wash and peel the fresh sweet potato, cut it into small pieces, steam boil it for 20 minutes, stir it with a crusher, add twice the water to the colloid and homogenize for 5 minutes, adjust the pH value to 6.5 with sodium carbonate solution, put it in a sterile container while hot, and cool to 40 degrees Celsius. ② inoculation fermentation: 5% mixed strains (Lactobacillus bulgaricus: Streptococcus thermophilus at 1:1
2019-01-16 -
Processing of almond dew beverage
(1) technological process: → disinfection and cleaning of sweet almonds (or bitter almonds), → drying, → crushing, crushing, grinding, → blending, → homogenization, pasteurization, → canning, → sterilization, → cooling, → heat preservation, → inspection, packaging → products. (2) operating points: ① almond disinfection: put the washed almonds into 0.35% peracetic acid for disinfection, soak them for 10 minutes, remove them, wash them with clean water, remove and drain water, and then put the almonds into the drying chamber for drying. The drying room temperature is 65-70 ℃ and the drying time is 20.
2019-01-15 -
Processing of almond milk
Almond, alias almond, American almond, is a kind of dried fruit tree based on seed kernel. Its seed is rich in nutrition, sweet taste, fragrance and delicious, both raw food, but also processed into a variety of food. Almond processing technology is as follows. 1. Process selection → soaking → peeling → color protection → grinding → filtering → blending → homogenizing → degassing → bottling → sealing → sterilization → cooling → finished product 2. Processing technology 1. Material selection: fresh color, full particles, milky white meat, dry, no deterioration of the almond
2019-01-16 -
Processing technology of bee-blossom fruit milk beverage
(1) Honey, bee pollen, fruit juice, milk powder (or milk) are all natural nutritious products, and they are processed into bee-blossom and fruit milk beverage according to a certain process and formula, with rich and comprehensive nutrition and novel and unique taste. It is a kind of advanced functional drink with unique flavor. (2) Raw materials and formula bee pollen: 5%; honey: 5%; milk powder: 2%; orange juice: 8%; potassium sorbate: 0.2%; emulsified orange essence: 0.1
2019-01-16 -
Processing of apricot pulp beverage
1. Apricot pulp beverage: (1) technological process: raw materials are selected: → washing fruit, → scalding, → breaking, → beating, → filtering, → blending, → degassing, homogenized → sterilization, → canned → sealing. (2) Technical essentials: ① raw material selection: select ripe fruits. If the fruit has low maturity, you can leave it for a few days after ripening and then use it. Remove diseases, insect pests, immature fruits and rotten fruits. ② cleaning: wash the fruit directly with clean water. If there is much dirt in the peel, wash it with detergent and then rinse with clean water.
2019-01-16 -
Several processing techniques of Ganoderma lucidum products
Ganoderma lucidum milk powder 1, raw material formula fresh milk 300kg, whey powder 25.2kg, refined vegetable oil 10kg, fructose syrup (70%) 15kg, Ganoderma lucidum 8kg, vitamin A 1.2 g, vitamin C 60 g, vitamin E 1.2 g, calcium lactate 5kg, ferrous lactate 62 g, zinc gluconate 87g, lecithin 1.2kg. Second, the technological process whey powder, fructose syrup, vitamin C and other → dissolve → filter → vegetable oil VA, VE
2019-01-15 -
Processing of Fructus Schisandrae fruit peel
1. Technological process: raw materials-→ selection-→ cleaning-→ beating and seed removal-→ cooking-→ homogenization-→ blending-→ concentration-→ skin baking-→ slices-→ drying-→ packaging-→ finished products. 2. Technical essentials (1) the mature fresh Schisandra chinensis fruit is selected for raw material treatment, the impurities and moldy parts are removed and cleaned, broken by crusher, and the seeds are removed at the same time, and then homogenized with homogenizer or colloid mill. (2) blending and concentration: put Schisandra pulp in stainless steel.
2019-01-16 -
Leisure Agriculture: scientific Planning and layout to avoid homogenization
The principle of planning first is also applicable to the development of leisure agriculture in our country. At present, the leisure agriculture industry in various provinces and cities is in full swing, but how to correctly guide the development direction of this upsurge so that it can lead farmers to increase their income and become rich.
2016-03-20 Leisure agriculture science planning layout avoidance homogenization -
Processing method of Lily Beverage
Technological process: selection, peeling → cleaning → drain, weighing → beating → pretreatment → grinding → rough filtration, static precipitation → absorption liquid → fine filtration → high pressure homogenization → degassing → filling → sealing tank → high pressure sterilization → heat preservation → tank → inspection → labeling → storage. Key points of process operation: (1) selection and peeling: select, peel and remove rotten slices, stem stalks and other impurities from the purchased fresh lilies.
2019-01-16 -
Processing of fresh Peach Fruit Tea
Fruit juice with meat is also called pulp fruit juice, and its trade name is fruit tea. Fresh peach fruit tea is one of the most popular fruit juice drinks in the market. The technological process is as follows: first, the raw materials are fully ripe, fresh, good flavor, juice-rich, disease-free peach fruit, and the peach fruit that is not mature enough should go through post-ripening. Second, raw material pretreatment 1, cleaning. After the raw materials are selected, wash and remove the hair with clean water, rinse in 1% hydrochloric acid solution or detergent solution, remove pesticide residues, rinse in clean water and drain.
2019-01-16 -
Processing technology of kumquat fruit tea
(1) Raw materials and formula kumquat pulp: 10% 15%; carrot pulp: 5% 15%; carrot pulp: 5% 10%; granulated sugar: 8% 10%; citric acid: 0.10%; citric acid: 0.10%; sodium citrate: 0.05%; β-cyclodextrin: 0.05%; carboxymethyl cellulose: 0.05%; carboxymethyl cellulose: 0.03%; pectin (high fat): 0.10%; potassium sorbate: 0.12%
2019-01-15 -
Processing of turbid peach juice beverage
(1) technological process: raw materials are selected: → fruit washing, → blanching, → crushing, → beating, → filtration, → blending, → degassing, homogenization, → sterilization, → filling, → sealing. (2) Technical essentials: ① raw material selection: select ripe fruits, remove diseases, insect pests and rotten fruits, pick out low-mature fruits and then use them after ripening. ② cleaning: wash the dirt on the surface with clean water, or remove the hair from the peach skin with detergent. When there are many pesticide residues, rinse with 1% hydrochloric acid solution, and then rinse with clean water. ③ perm: at 80 ~
2019-01-16 -
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 of walnut kernel → selection, impurity removal, → soaking, → grinding, → slurry separation, → ingredient separation, → homogenization, → degassing, → filling, → sealing, → killing.
2020-11-27 Walnut juice method technological process raw material preparation -
Homogenization of immunodeficient bronchopneumonia
The number of diseases caused by immunodeficiency is also numerous, only from selective immunoglobulin deficiency, including specific asthma, allergies to milk and other food, immunoglobulin deficiency groups, about 1/3 will occur.
2018-05-31 -
Lycium barbarum leaf beverage
Formula (calculated by 1 ton of product) 400 kg of wolfberry leaf juice, 2 kg of gelatin, 10 kg of white granulated sugar, 1.5 kg of citric acid, 2 kg of CMC-Na, 0.02 kg of ethyl mycophenol diluted with water to 1 ton. The operation points of raw material selection and cleaning: select the tender leaves and tender tips of Lycium barbarum, and require that the tissues do not shrink and have no worms. Rinse the sediment impurities on the surface of Lycium barbarum leaves with water and drain the water. Blanching and color protection: Put the raw materials in a water bath at 90℃ for 2 minutes and take them out. Crushing, soaking
2019-01-15 -
Processing Technology and Flow of Peach Gravy
(1) process flow feeding → cleaning → cutting → coring → soaking → precooking → beating → blending → degassing → homogenization → sterilization → filling → sealing → cooling → bottle wiping → labeling → quality inspection → packing → warehousing (2) process specifications (1) raw materials: processing can peach varieties, large size, small peach kernel, sticky kernel, white or yellow meat, high maturity requirements in order to highlight the flavor of peach. Remove the disease, insects, injuries, rotten fruit, and then wash. Pay attention to brush peach hair with brush when cleaning. In case of pesticide, dilute hydrochloric acid should be added.
2019-01-11 -
Introduction to the production method of jujube tea ice cream
Jujube tea ice cream formula jujube syrup 10%, full fat light milk powder 8%, dilute cream 11%, granulated sugar 12%, stabilizers and other food additives 0.65%, water 58.35% production process white granulated sugar, stabilizer, whole light milk powder, dilute cream, red jujube pulp, water → mixed ingredients → homogenized → sterilization, cooling → aging (adding flavor) → frozen → perfusion → packaging → inspection → finished products. Key points of technological operation: preparation and selection of red jujube pulp with high maturity, compact pulp and strong jujube fragrance
2019-01-11 -
peach sweet juice
Process flow Raw material selection → cleaning → cutting in half, coring → soaking → heating and beating → sugar and acid adjustment → homogenization → sterilization → canning → sealing → cooling Production method 1. Raw material selection: select ripe peaches. If the raw material maturity is low, it needs to be placed for a few days for post-ripening. Remove pests damage fruit, immature fruit and bad color fruit. 2. Cleaning: first clean skin dirt with clean water, because peaches have hair, it is best to brush, and then rinse into 1% salt water to remove pesticide residues. 3. Cut it in half.
2019-01-16 -
Processing of apricot juice
Process material selection → cleaning → crushing → pre-cooking → pressing → rough filtration → clarification → fine filtration → homogenization → deoxidization → adjustment sugar acidity → canned → sterilization → product. Processing key points: apricot fruit with good flavor, slightly higher acidity, easy juice extraction, more juice, orange-yellow pulp, fully ripe, insect-free and injury-free. Before processing, wash the apricot fruit with clean water, cut it in half and enucleate. It is best to cut the apricot meat into 3mm-4mm pieces for crushing and pre-cooking.
2019-01-16 -
Preparation of Chinese wolfberry fruit tea
1. Processing equipment colloid mill, homogenizer, crusher, water bath heater, degassing device, capping machine. 2. Raw materials and formula: Chinese wolfberry: 15%; carrots 20%; granulated sugar: 13%; honey: 1%; sour agent: 0.5%; spice: right amount; stabilizer: 0.2%; the rest is supplemented with water. 3. Process raw materials → choose → softening → crushing → fine grinding → ingredients → heating → homogenization → degassing → filling → sterilization → packaging → finished products 4. Operation points 1) the spoiled Chinese wolfberry should be removed in advance, otherwise
2019-01-15