Peanut milk crystal processing technology

(1) Formulation

30% peanut emulsion 100 kg, sucrose 20 kg, egg yolk powder 1 kg, β-cyclodextrin 3 kg.

(two) process

Peanut → Select → Bake to Red → Soak → Refining → Filtration → Blending → Sterilization → Homogenization → Vacuum Concentration → Loading → Vacuum Drying → Crushing → Packaging → Finished Product

(three) operational points

1. Material selection Fresh and high-quality peanuts must be used as raw materials, and the spoiled particles and other impurities must be strictly removed.

2. Bake to red The selected peanuts are first washed with water and then baked at 120 ° C for 20 minutes to produce a peanut flavor. Remove the red coat after cooling.

3. soak The peanut kernel after removing the red coat is immersed in water containing 0.1% sodium hydrogencarbonate for 1 to 2 hours to remove the acidic substance which is unfavorable to stability and soften its structure.

4. Pulping The soaked peanut kernels and the appropriate amount of water are uniformly put into a refiner and ground, and the slurry is separated by a pulp separator. Generally, two processes of rough grinding and fine grinding can be used. The amount of water added to the refining is such that the solid content of the obtained slurry is preferably 30%.

5. Provisioning Before blending, first add a small amount of water to the sugar and other auxiliary materials to make a concentrated stock solution, and filter to remove impurities. Then mix the sugar and other excipients with the peanut emulsion according to the formula.

6. Sterilization The prepared peanut emulsion was kept at 121 ° C for 2 to 3 minutes and then cooled to 80 ° C.

7. Homogenization The peanut emulsion cooled to 80 °C is homogenized and emulsified under a pressure of 40 MPa through a high-pressure homogenizer to prevent the separation of the cream in the subsequent process, to ensure the homogeneity of the product, and at the same time, to make the product taste fine and state after dissolution. stable.

8. Vacuum concentration When concentrating in a vacuum, it is required to maintain a vacuum of 0.08 to 0.09 MPa and concentrate to a water content of 28% to 30%.

9. Vacuum drying Vacuum drying requires a vacuum of 0.08 to 0.09 MPa, a temperature of 70 ° C, and drying to a water content of 2.5%. The pressurization operation can be suitably carried out 2 to 3 times during the drying process in order to improve the looseness and uniformity of the product.

10. package The dried product is moderately pulverized and then packaged in a plastic bag or a metal can, and the packaging is preferably carried out under aseptic conditions.

(4) Quality indicators

1. Sensory Index The color is yellowish; the structure is loose and granular.

2. Physical and chemical indicators Protein: 17% to 20% Fat: 20% to 22% Sugar: 55% to 60% Moisture: 2.5% Specific volume: 225 ml / 100 g

3. Tonicity It has good whitening properties and a white uniform emulsion with moderate sweetness and thick peanuts.

Dehydrated Apple

Fresh apple is selected, trimmed, cut and dehydrated.

Apple dice,rings,Freeze-dried apples,dehydrated apples,freeze-dried diced apples

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