a) Making sesame emulsion
1. Raw sesame seeds, stabilizers, emulsifiers, flavors, water.
2. Processes Sesame → Cleaning → Grinding paste → Mixing (water addition) → Homogenization → Centrifugal → Sesame emulsion → Ingredient preparation (pH regulator, emulsifier, flavoring agent, etc.) → Homogeneity → Sterilization → Filling → Finished product
3. Operation points
1 Pretreatment: Remove all the impurities such as sand and soil clods in sesame, then dry them after drying, and bake them at 120 °C to 150 °C to make the sesame smell.
2 Rub the sesame into a sesame paste with a high-speed grinder at a rotational speed of 3,600 rpm. After grinding, the sesame particle size is 4 μm to 6 μm.
3 Mix 40% sesame paste with 60% water (18°C temperature). Pour the water into the trough first, then pour in sesame sauce and stir to mix. If you put sesame sauce and then put water, it will block, and water and sesame paste are difficult to mix evenly.
4 Mix and add 2.5 times the weight of sesame paste. The water and the mixture are homogenized in a high speed grinder. The high-speed grinder is equipped with 3 round rotary cutters with a speed of 3600 rpm. Material grinding particle size of 2 microns to 4 microns, the formation of a stable emulsified state.
5 After stirring, the emulsion and the cake are separated by a centrifuge, and the separated emulsion is a sesame emulsion.
(b) Sesame milk series nutrition modulation
According to market demand, pH regulators, emulsifiers, quality stabilizers and flavoring agents can be added.
After adjustment, the homogenizer was homogenized under a pressure of 14.71 MPa, and then rapidly sterilized using a tube sterilizer at a high temperature of 130° C. for 30 seconds. After cooling, it is packed into finished products according to specifications.
1. 30% to 50% of the sesame emulsion was mixed with 70% to 50% of the beverage water to prepare a sesame milk beverage.
2. The sesame emulsion was mixed with cow's milk (15% sesame emulsion, 10% whole milk powder, 75% water) to prepare a sesame milk beverage.
3. 19.79% sesame emulsion, 0.3% pectin, 4% sugar, 0.1% sodium citrate, 0.1% lactic acid, 0.5% salt, and 75.21% water were mixed to create a soft flavor. Sesame lactic acid drink.
4. Use sesame emulsion instead of more than 20% milk, plus milk pudding or milk jelly, while adding 0.1% to 0.5% stabilizer (natural gum, pectin or emulsifier such as sucrose ester) to improve product stability .
5. Add 20% to 40% sesame emulsion (containing 30.5% gelatin) to the soybean milk, then add the coagulant and gently stir, mix, heat (85°C, 40 minutes), cool (18°C, 30 minutes), Get sesame tofu. This sesame tofu combines flavors of sesame with traditional tofu flavors.
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[Name] Medical Cold Patch
[Package Dimension] 5cm 4pieces/box
The Pain Relief Patch is composed of three layers, namely, backing lining, middle gel and protective film. It is free from pharmacological, immunological or metabolic ingredients.
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[How To Use a Patch]
Please follow the Schematic Diagram. One piece, one time.
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[Attention]
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[Storage Conditions]
Store below 30c in a dry place away from heat and direct sunlight.
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