(1) Acceptance of raw materials for process flow → tanned skin → peeled skin → cold pressing → partial defatted walnut kernel → refining → filtration → deployment → homogenization → filling → sterilization → cooling → finished products Foam Tipped Swab,Black Stick Foam Swab ,Tipped Cleanroom Swabs ,Head Foam Tip Swab Hunan Kangfutai Medical Devices Co., Ltd. , https://www.3kfut.com
(B) of the process operation points take the skin to remove kernels, insects, moldy and other unqualified benevolence. The nut is required to be fresh and full, dry and miscellaneous.
Go to thin skin: cook in boiling water for 2-4 minutes, soak the thin skin and soften it after heating, strip the skin, and then use water to burn it. Immediately cool it thoroughly with clear water and remove it by placing it on a bamboo sieve to remove water.
Cold pressed off part of the oil: walnut oil in the higher oil content, up to 40% to 50%, easy to cause fat floating and hanging wall phenomenon, it is necessary to remove some of the oil. Use oil press cold press to remove 40% to 50% of grease, and press pressure between 1 000 ~ 1 200 kg/cm2 is appropriate. Maintaining a proper amount of oil in the finished product has a good effect on improving the taste and flavor of the product. The removal of too much oil will inevitably increase the pressure at the time of crushing, which will cause the temperature during the pressing process to increase too much and cause the thermal denaturation of the protein. When the amount of oil is too small, it is difficult to solve the fat floating and wall-hanging phenomenon.
Refining: The walnut kernel with part of the grease removed is sent to the roller mill for rough grinding. Add 3 to 5 times the amount of water for coarse grinding. When the slurry is homogenous, it is sent to the colloid mill for grinding. Add 0.1 for fine grinding. The mixture of pyrophosphate and sulfurous acid protects against browning.
Filtration: The best use of centrifuge filtration, unconditional use of 100 mesh filter.
Mixing: Add the appropriate amount of white sugar, citric acid, and juice to the filtered emulsion to adjust the taste of the product. The 80% protein in walnut kernels is globulin and its isoelectric point is 4.5. Under the neutral condition, it is in a state of uniform dispersion, but in the acidic condition, the phenomenon of coagulation tends to occur. Especially at the isoelectric point, condensation phenomenon is more likely to occur. The pH value of the fruit-flavored walnut milk beverage is generally about 4.0. When it is acidic from neutral (pH 7.0), it will inevitably pass through the isoelectric point, and it will cause a part of the protein to coagulate and precipitate. In addition, heat sterilization increases protein coagulation and denaturation. Therefore, an appropriate protective agent must be added before the acid and juice are added to keep the protein stable under the acid and heat treatment conditions. It is required that the selected protective agent can not only be firmly bound to the protein, but also has its own stability to acid and heat. Adding 0.2% sodium hydroxymethyl cellulose stabilizes well.
Homogenization: homogenization after blending. The high pressure homogenizer working pressure was stabilized at 23.0 MPa and the first high pressure homogenization was performed. The homogenizer was then fed to a No. 2 homogenizer at 23.0 MPa for the second high pressure homogenization.
Filling: The bottles and caps used for filling can be used after being cleaned and disinfected.
Sterilization: Sterilize in boiling water for 20 minutes after sealing.
Cooling: After the sterilization, carry out subsection cooling, first cool with warm water of 50-60°C, and then use cold water of 20-30°C to cool to normal temperature to obtain finished products.