Henan 330ml Almond Dew Beverage Production Equipment Easy Can Walnut Peanut Dew Processing Equipment Beverage Production Line

Description :

　　Henan 330ml Almond Dew Beverage Production Equipment Easy Can Walnut Peanut Dew Processing Equipment Beverage Production Line

　　Almond Dew Beverage Production Line Equipment

　　(1) Process flow: Sweet almonds (or bitter almonds) → Disinfection and cleaning → Drying → Grinding and oil extraction → Grinding → Mixing → Homogenization → Pasteurization → Jaring and sealing → Sterilization → Cooling and cleaning → Insulation → Inspection and packaging → Finished product.

　　(2) Operation points:

　　① Almond disinfection: Disinfect the cleaned almonds by placing them in a solution with a concentration of 0.35%, soaking them for 10 minutes, then removing them and washing them with clean water. After removing them, drain the water and place them in a drying room for drying. The temperature in the drying room is 65-70 ℃, and the drying time is 20-24 hours.

　　② Crushing and pressing oil: Put the dried almonds into an oil press, crush and press oil to remove the oil from the almonds, and then grind the oil free almonds into a paste using a colloid mill.

　　③ Mixing: The mixing ratio is 5% almond, 8% white sugar, an appropriate amount of citric acid, and the rest is water.

　　During the mixing process, the ground almond paste is mixed with warm water to form almond liquid. After filtering through a 200 mesh sieve, it is pumped into a steam pot using a beverage pump. White sugar is added, and citric acid is added to make the pH value equal to 7 ± 0.2. Then, it is heated and boiled to remove any foam on the liquid surface.

　　④ Homogenization: After cooling the prepared almond liquid, filter it through a 200 mesh sieve and perform secondary homogenization using a homogenizer. The first homogenization pressure is 30 megapascals; The second homogenization pressure is 60 megapascals.

　　⑤ Pasteurize the homogenized almond juice, and when the temperature in the middle of the almond juice reaches 75-80 ℃ for 5-10 minutes, fill the can while it is still hot and seal it with a lid.

　　⑥ Sterilization: After the product is sealed, it should be sterilized at high temperature in a timely manner, sterilized at 121 ℃ for 10-25 minutes, and then cooled to around 37 ℃ before wiping the can.

　　⑦ Insulation and inspection: Store at room temperature for 5-7 days, inspect and pick out unqualified products. Qualified products are packaged and stored in the warehouse.

　　(3) Quality standard: The finished almond milk is milky white in color, with a unique fragrance of almonds and no other odors. The juice is uniformly cloudy, and a small amount of sediment is allowed after standing, but it still remains in its original uniform cloudy state after shaking. Soluble solids range from 8% to 10%, or from 11% to 14% (measured by refractometer).

　　(4) Attention:

　　① When processing bitter almonds, special attention should be paid to removing bitterness, otherwise poisoning may occur due to the high content of amygdalin, and the consequences could be unimaginable. The method of removing bitterness from bitter almonds is to soak them in hot water at 90-95 ℃ to soften the almond skin and flatten the surface, which takes 3-5 minutes. After removing, put them in a peeling machine for mechanical peeling or manually rub the skin, and then soak the peeled almonds in water at around 50 ℃. Change the water 1-2 times a day, soak for 5-6 days, then remove and dry.

　　② Add sucrose fat emulsifier to almond milk during preparation, with a dosage of 1-3 grams of sucrose fat emulsion per kilogram of almond milk.

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• Almond Dew Beverage Production Equipment