Zhongyilong supplies 330ml canned fruit flavored walnut milk production line and 480ml bottled walnut beverage processing equipment

Description :

　　Zhongyi Long 330ml canned fruit flavored walnut milk production line 480ml bottled walnut beverage processing equipment

　　Processing and production of fruit flavored walnut milk

　　 （1） Process flow

　　 Raw material acceptance → Crushing and kernel removal → Thin skin removal → Cold pressing → Partially defatted walnut kernels → Grinding → Filtration → Mixing → Homogenization → Filling → Sterilization → Cooling → Finished product

　　（2） Key points of process operation

　　Smash the skin and remove the kernels, remove broken grains, insect damage, mold and other unqualified kernels. Require the nuts to be fresh, plump, dry, and free from impurities.

　　Peel off thin skin: Boil in boiling water for 2-4 minutes, stop heating and soak the thin skin until it softens. Peel off the skin, then boil it with boiling water and immediately cool it thoroughly with water. Remove and filter out the water on a bamboo sieve.

　　Cold pressing to remove some oil: Walnut kernels have a high oil content, reaching 40% to 50%, which can easily cause fat to float and hang on the walls, so it is necessary to remove some oil. It is advisable to use an oil press for cold pressing to remove 40% to 50% of the oil, with a pressing pressure between 1000 and 1200 kg/cm2. Maintaining an appropriate amount of oil in the finished product has a good effect on improving the taste and flavor of the product. Excessive oil removal will inevitably increase the pressure during pressing, resulting in a significant temperature rise during the pressing process and causing thermal denaturation of proteins; The amount of oil removed is too small to solve the problem of fat floating and wall sticking.

　　Grinding: The walnut kernels that have been partially degreased are sent to a roller mill for rough grinding. During rough grinding, 3-5 times the amount of water is added. When the slurry is uniform, it is sent to a colloid mill for fine grinding. During fine grinding, a mixture of 0.1% pyrophosphate and ethylene oxide is added to protect the color and prevent browning.

　　Filtration: Centrifugal filtration is used, and unconditionally, a 100 mesh sieve can be used for filtration.

　　Preparation: add proper amount of sugar, citric acid and juice to the filtered lotion to adjust the taste of the product. 80% of the protein in walnut kernels is globulin, with an isoelectric point of 4.5. Under neutral conditions, it is uniformly dispersed, but under acidic conditions, it is prone to condensation and precipitation, especially at the isoelectric point, where condensation is more likely to occur. The pH value of fruit flavored walnut milk beverages is generally around 4.0. When they change from neutral (pH 7.0) to acidic, they must pass through the isoelectric point, which will cause some proteins to coagulate and precipitate. In addition, heating sterilization intensifies the coagulation and denaturation of proteins. Therefore, appropriate protective agents must be added before adding acid and juice to keep the protein stable under acid and heat treatment conditions. The selected protective agent is required to not only firmly bind to the protein, but also have a certain degree of stability against acid and heat. Adding 0.2% sodium hydroxymethyl fiber has a good stabilizing effect.

　　Homogenization: Homogenize after blending. When the working pressure of the high-pressure homogenizer stabilizes at 23.0 megapascals, it is subjected to sub high pressure homogenization before being sent to the No. 2 homogenizer for a second high pressure homogenization at 23.0 megapascals.

　　Filling: The bottles and caps used for filling must be cleaned and disinfected before use.

　　Sterilization: After sealing, keep in boiling water for 20 minutes for sterilization.

　　Cooling: After sterilization, perform segmented cooling by first cooling with 50-60 ℃ warm water, and then cooling with 20-30 ℃ cold water to room temperature to obtain the finished product.

　　（3） Product Quality Standards

　　1. Sensory indicators

　　Color: The color that various nuts should have.

　　Taste and aroma: Not only does it have the fragrance of walnut kernels, but it also has the aroma and taste of fruits, without any peculiar smell.

　　Organizational status: Uniform turbidity, no layering or whey precipitation, allowing for a small amount of solid precipitation.

　　2. Physical and chemical indicators

　　Protein: ≥ 1%

　　Fat: 1% to 2%

　　Soluble solids: 8% (measured by refractive index)

　　PH value: 3.8-4.0

　　Juice content: ≥ 5%

　　Heavy metal indicators:

　　Arsenic (as As) ≤ 0.5 × 10~(-6)

　　Lead (calculated as Pb) ≤ 1.0 × 10~(-6)

　　Copper (calculated as Cu) ≤ 1.0 × 10~(-6)

　　3. Microbial indicators

　　Non pathogenic bacteria and symbols caused by microbial action.

AfterSalesService :

• Fruit flavored walnut milk production line