A Detailed Explanation of the Method and Process Flow for Walnut Juice

  (1) Ingredient preparation: walnut kernels, white granulated sugar, sucrose esters, food antifoaming agent, sodium carboxymethyl cellulose, sodium citrate.

  (2) Process flow: walnut kernels → sorting and removal of impurities → soaking → grinding into slurry → separation of residue and slurry → blending and formulation → homogenization → degassing → filling → can sealing → sterilization → inspection → finished product.

Pictured: walnut juice

  (3) Key operating points

  Soaking: Soak the walnut kernels in 0.5% sodium bicarbonate to remove the pigment from their seed coats, then rinse them clean with water. Generally 1-2 hours in summer and 3-4 hours in winter.

  Grinding into slurry and separation: Add clean water to the soaked walnut kernels and grind them into a slurry with a collodion mill; first coarse-filter with a 100-mesh sieve, then fine-filter with a 200-mesh sieve. When grinding into slurry, the amount of water used should preferably be 10 times that of the walnut kernels.

  Blending and formulation: Dissolve the white granulated sugar, filter it, and pour it into the slurry; dissolve the sucrose esters, food antifoaming agent, and sodium carboxymethyl cellulose in warm water and add them, stirring evenly, heat to 85°C, add sodium citrate, and adjust the pH to 6.4-6.8.

  Homogenization and degassing: After the mixed liquid has been formulated, pump it into a high-pressure homogenizer and subject it to homogenization treatment at a pressure of 20-25 MPa; at the same time, turn on the degasser and control the vacuum degree to not less than 0.08 MPa to carry out degassing treatment.

  Filling, sterilization, and inspection: Use a filling line for hot filling at a temperature of 60-65°C, and seal the cans. Sterilization is carried out at 118°C. Perform sensory and routine inspections on the finished product and remove any that do not meet the standards.