杏仁奶

A process for preparing an almond milk for producing, from a vegetable raw material, a product that can be used as a substitute for animal milk, and in particular cow’s milk, to serve as a basis for creating a line of new products for human consumption, and making it possible to achieve an improved nutrition. Almond milk can be made using whole almonds, or blanched almonds, or almond paste, etc., depending on the customer preference. The challenge is to ensure that all the raw material is used in making almond milk with nothing left as waste of by-product. The machinery required depends on the input raw material that is to be used, and the type of packaging desired. Multiple packaging options are available: for chilled storage and distribution – bottle or carton or pouch; for ambient storage and distribution – aseptic pouch or carton or bottle, or retorted pouch or bottle or can. The formulations for almond milk are critical in achieving minimum cost per unit volume while giving good product body, mouth feel, flavor and shelf stability.

处理包括以下步骤

>>干磨削非烤杏仁粉。
>>将地下物质分散在冷水中并在分散的地面物质中添加稳定水胶体。
>>在约90℃的温度下加热分散体并使室温直至食品化合物(蛋白质,碳水化合物和矿物质)的溶解。
>>研磨水相中的分散体以降低粒度分布。
>>离心澄清分散体以除去足够大的颗粒以被舌头或嘴的屋顶检测。
>>灭菌通过“UHT”处理和冷却所获得的产品。
>>均质化压力下获得的产物。
>>所谓产品的无菌包装。

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