Almond slurry processing technology
(B) Process Flow Raw Material→Cleaning→Blaning to Leather→Rinse→Wet Grinding and Debris→Ingredients→Concentration→Cans and Caps→Bacterial Cooling→Finished Product
(three) operation instructions
(1) Pre-treatment of raw materials: Same as canned almonds.
(2) Concentration: Add the almond syrup and concentrated sugar liquid to the sandwich pot and heat it, and keep stirring to prevent it from sticking. When soluble solids reached 60%, the concentrated agar was added and the mixture was continuously stirred without stirring. When the soluble solids reach about 62%, add citric acid and preservatives, continue heating and concentrating to soluble solids more than 65%, you can pan.
(3) Canning and sterilizing: The glass bottle is first hot-washed with hot water of 60-70°C, and the temperature of the slurry should not be lower than 85°C when bottled and sealed immediately after filling. Sterilization formula is 10 ~ 20/100 °C, sub-stage cooling to room temperature, remove unqualified products.
(4) Product Quality Index
1. Sensory index color: paste is milky white to milky yellow, uniform; odor: This product has a unique flavor of alcohol, no odor; organization status: paste was homogeneous and viscous, delicate tissue, placed on the horizontal surface allows the gradual dispersion, Allows a small amount of juice to precipitate, but no sugar crystals.
2. Physical and chemical indicators of soluble solids not less than 65%.
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