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Almond slurry processing technology
(1) Main raw and auxiliary materials: 30 kg of almond syrup, 35 kg of a 70% concentrated sugar solution, 250 g of agar, and 12 g of potassium sorbate. These ingredients are carefully selected to ensure the quality and texture of the final product. The almond syrup provides a rich base, while the sugar solution enhances sweetness and acts as a preservative. Agar is used to achieve the desired consistency, and potassium sorbate helps in extending the shelf life.
(B) Process Flow:
Raw Material → Cleaning → Blanching → Rinsing → Wet Grinding and Debris Removal → Mixing Ingredients → Concentration → Filling into Cans and Sealing → Sterilization → Cooling → Finished Product
(Three) Operation Instructions
(1) Pre-treatment of Raw Materials: The process begins with washing and blanching the almonds, similar to the procedure used for canned almonds. This ensures that the almonds are clean and ready for further processing.
(2) Concentration: In a double-layered pot, the almond syrup and concentrated sugar solution are combined and heated while continuously stirred to prevent burning. Once the soluble solids reach 60%, agar is added and the mixture is stirred gently but consistently without over-mixing. When the soluble solids reach approximately 62%, citric acid and preservatives are introduced. The mixture is then heated further until the soluble solids exceed 65%, at which point it is ready for filling.
(3) Canning and Sterilizing: Before filling, glass bottles are rinsed with hot water at 60–70°C to ensure cleanliness. The mixture must be at least 85°C when filled and sealed immediately to maintain quality. The sterilization process is carried out at 10–20 minutes at 100°C, followed by gradual cooling to room temperature. Any defective or unqualified products are removed during this stage.
(4) Product Quality Index
1. Sensory Index:
- **Color:** The paste should be milky white to light yellow, with a uniform appearance.
- **Odor:** The product should have a distinct alcoholic aroma, with no off-odors.
- **Texture:** The paste must be homogeneous, viscous, and smooth. It should retain a delicate texture and, when placed on a flat surface, allow slow dispersion. A small amount of liquid may separate, but there should be no visible sugar crystals.
2. Physical and Chemical Indicators:
- **Soluble Solids:** Must be not less than 65%.
This detailed process ensures that the final product meets high standards of quality, safety, and sensory appeal, making it suitable for commercial distribution and consumer enjoyment.