Fish Protein Powder Feed,Animal Feed Milk Powder,Brewers Yeast Powder,Chromium Yeast Powder CANGZHOU HUAYOU IMPORT & EXPORT TRADE CO., LTD. , https://www.huayoutrade.com
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 consistency of the final product.
(B) Process Flow: The production process follows a structured flow starting from raw material preparation, through cleaning, blanching, rinsing, wet grinding, and debris removal, followed by mixing of ingredients, concentration, canning, sealing, sterilization, and finally cooling to produce the finished product.
(Three) Operation Instructions
(1) Pre-treatment of raw materials: This step is similar to the process used for canned almonds. The almonds are cleaned thoroughly and then blanched to remove their outer layer, ensuring they are ready for further processing.
(2) Concentration: In this stage, the almond syrup and the concentrated sugar solution are combined in a sandwich pot and heated while continuously stirred to prevent burning or sticking. Once the soluble solids reach 60%, agar is added and the mixture is stirred gently without excessive movement. When the soluble solids reach approximately 62%, citric acid and preservatives (such as potassium sorbate) are introduced. The mixture is then heated further until the soluble solids exceed 65%, at which point it is ready for canning.
(3) Canning and Sterilizing: Before filling, glass bottles are washed with hot water at 60–70°C to ensure cleanliness. The prepared slurry must be at least 85°C when filled into the bottles, which are then sealed immediately. The sterilization process is carried out at a temperature range of 10–20°C for 100 seconds. After sterilization, the products are cooled gradually to room temperature, and any defective or unqualified items are removed.
(4) Product Quality Index
1. Sensory Index:
- **Color**: The paste should be milky white to milky 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, with a delicate texture. When placed on a horizontal surface, it should slowly disperse, allowing a small amount of juice to separate, but there should be no visible sugar crystals.
2. Physical and Chemical Indicators:
- The content of soluble solids should not be less than 65%, ensuring the product has the desired thickness and sweetness.
This detailed process ensures that the final product meets high-quality standards, both in terms of taste, texture, and safety, making it suitable for commercial distribution.
Next Article
Almond slurry processing technology