The manufacture of almond milk is divided into 4 steps, which are the addition of emulsifier, the determination of pH, the emulsification and sterilization of the emulsifier. Besides, almond milk making machine also is a perfect device to make almond milk, nut milk.
Emulsifier addition: add emulsifier is one of the main measures to solve almond layered, selection of hydrophilic emulsifier, can reduce the surface tension of the oil-water two phase, the almond milky white, placed in a long time will not appear greenhouse layering, floc and obvious precipitation.
The pH determined: almond is rich in protein, precipitation, layered phenomenon generally prone to protein in the 4-5.5PH value, when the pH value reaches 6.8-7, almond without delamination and flocculent precipitate, but the flavor will be reduced, so should not be used. The use of alkaline substances to regulate the pH value of almond dew to neutral is the best in production.
Homogenization emulsification of emulsifying machine: emulsification of emulsifier can make pellets and fat balls of almond syrup further miniaturized and make it better mixed with water. Emulsification of emulsifying machine is the key technology to improve the stability and taste of almond. The almond dew can keep the homogeneous emulsion after the emulsification of the emulsifier, and the taste is better and the Luzhou flavor is better.
Sterilization: almond is generally used for high pressure and normal temperature sterilization experiments show that after high temperature sterilization almond will shorten the storage time, easy to precipitate, into the phenomenon, under high pressure and normal temperature sterilization almond pH will not change, pure taste, not shorten the storage time.
The above mainly aimed at the production process of almond milk, and the early stage of the production of almond dew need to go through the process of shelling, peeling, grinding, removing slag and blending.
Contact information:
Skype: serenayan666
Email: serena@machinehall.com
Whatsapp/Mobile: +8618595717505
Emulsifier addition: add emulsifier is one of the main measures to solve almond layered, selection of hydrophilic emulsifier, can reduce the surface tension of the oil-water two phase, the almond milky white, placed in a long time will not appear greenhouse layering, floc and obvious precipitation.
The pH determined: almond is rich in protein, precipitation, layered phenomenon generally prone to protein in the 4-5.5PH value, when the pH value reaches 6.8-7, almond without delamination and flocculent precipitate, but the flavor will be reduced, so should not be used. The use of alkaline substances to regulate the pH value of almond dew to neutral is the best in production.
Homogenization emulsification of emulsifying machine: emulsification of emulsifier can make pellets and fat balls of almond syrup further miniaturized and make it better mixed with water. Emulsification of emulsifying machine is the key technology to improve the stability and taste of almond. The almond dew can keep the homogeneous emulsion after the emulsification of the emulsifier, and the taste is better and the Luzhou flavor is better.
Sterilization: almond is generally used for high pressure and normal temperature sterilization experiments show that after high temperature sterilization almond will shorten the storage time, easy to precipitate, into the phenomenon, under high pressure and normal temperature sterilization almond pH will not change, pure taste, not shorten the storage time.
The above mainly aimed at the production process of almond milk, and the early stage of the production of almond dew need to go through the process of shelling, peeling, grinding, removing slag and blending.
Contact information:
Skype: serenayan666
Email: serena@machinehall.com
Whatsapp/Mobile: +8618595717505
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