Almond Drink Processing By Colloid Mill
Almond dew is a vegetable protein drink made from natural wild almonds and mineral water. It is as white as milk, as delicate as jade, and has a unique fragrance. It can be used as a substitute for ordinary milk. It is generally believed that it does not contain cholesterol and lactose, which is beneficial to health.
Process flow: Almond → Selecting → Soaking → Peeling → Detoxification → Selectiong and picking → Rinsing → Refining → Blending → Homogeneous → Heating → Filling and Capping → Sterilization → Cooling → Inspection →Finished Products.
Production Process
- Selection: Select almonds with full grains and succulent milky whites to remove moth-eaten, moldy almonds and impurities.
- Soaking: The ratio of almonds to water is 1:3～4, soak for 8～10 hours at room temperature, and change the water once.
- Peeling with Almond Peeling Machine: Prepare 1% sodium hydroxide (caustic soda) solution, heat to 95～100℃, put in the soaked almonds, submerge the almonds in the liquid surface, blanching for 2 minutes, quickly remove the almonds, wash away the almonds with water Epidermal remnants, peeled off manually or mechanically, remove clean clothes.
- Detoxification: add 0.1% citric acid in water 5 times more than bitter almonds, soak the almonds for 24 hours at a constant temperature of 40°C, change the detoxification liquid every 4 hours, remove the almonds, rinse with water repeatedly Remove residual acid.
- Grindng and Seperation: The amount of water added is 20 times the mass of dried almonds. After coarse grinding with a Colloid Mill (also known as Peanut Butter Machine), and then grinding twice with colloidal grinding, the pulp residue is separated.
- Blending: Weigh white sugar, sodium bicarbonate (baking soda), egg white sugar, and BE stabilizer according to the following proportions, dissolve them separately, put them into the slurry in sequence, and stir to mix evenly.
- Homogenization: The prepared slurry passes through a homogenizer and is homogenized twice, with a homogenization pressure of 30-40 MPa.
- Heating and bottling: After heating the homogenized slurry to 80℃, put it into a sterilized glass bottle and tighten the cap. Note that the temperature of the bottle should be close to the temperature of the material before filling to prevent the temperature difference between the material and the bottle. Big bottle burst.
- Sterilization: Sterilize the bottled almond milk with a steam sterilizer
ALMOND DRINK Quality Inspection
- Sensory indicators: milky white and uniform. The taste and smell are light and refreshing. It has almond scent and no peculiar smell. The tissue state is homogeneous and milky, without layering, and a small amount of precipitation is allowed for long-term storage.
- Physical and chemical indicators: protein (%) ≥0.68, total sugar (calculated as sucrose) 4%-10%, lead, copper, arsenic, cyanide, food additives all comply with standards.