1Selection of ingredients, immersing and pulping points 1.1 The raw material is treated with high-quality soybeans with even and neat pellets, no insects, no heat and mildew, high protein content (protein content must reach 40% or more), carefully cleaned to remove impurities, Repeated cleaning with drinking water, to completely remove the soy surface adsorption of foreign bodies and sediment, so as not to affect the quality. 1.2 soaking refining soak refining pulp must be good soaking time, temperature and moisture, in the grinding, boiling, filtration and other processes in the reasonable control and regulation of ph value, in order to improve the soy protein extraction rate. The specific method is: Soak the soybeans in warm water at 14°C (the ratio of soybean and water is 1:1.50) and soak for 8-10 hours. After soaking, grind the soybeans with 10 times the water without odor and the fineness exceeds. 80 mesh. After boiling the pulp, it needs to be filtered to minimize the protein residue in the soybean residue. The pH of soybean milk is adjusted to 6.50. 2 Drying, powdering, and retanning. Point 2.1 Drying, powdering Soybeans are first cooked at a temperature of 100°C for 45 minutes, then dried at 105°C for 10 minutes. The soybeans are then placed in a peeling device to remove the epidermis. When the two cotyledons of soybeans are separated and slightly crushed, they are heated with warm water at 60° C., ground, filtered, and emulsified into a slurry, and then the dried soybean milk powder is obtained by spray drying. 2.2 Methods for removing maggots The activity of lipoxygenase is the main reason for soy odor produced in soy beverages. Therefore, the activity of the passivation of lipoxygenase can effectively prevent the smell of soya beans from being produced, and the method of heating can be used to remove the smell of soy milk. The soymilk powder to be obtained is placed at 95--98°C and the steam pressure is 2kg/cm2. The heating can be 2 to 3 minutes, and the temperature should be appropriately controlled when using the heat removal method to increase the protein dissolution rate, effectively remove the odor of the soybean meal, and improve the quality and texture of the soybean milk powder. 3 Emulsification instant and nutrient addition points When boiled, if soy phospholipid oil is added at a ratio of 0.30% of the weight of soybean milk, the surface expansion force of the protein can be eliminated to prevent the pan from overflowing when boiled, which helps to form larger loose particles and increase The wettability of soy flour, when it is made by dry powder (except for spray-dried instant soymilk particles), if a further layer of phospholipid oil is sprayed at 0.30% of the finished product, it will not only enhance the emulsifiability of soymilk powder, but also greatly increase its Instant properties, increase the nutritional value of instant deodorized soybean milk powder.
Foot of ningxia hong xingda incense Organic Apple fruit suborbicular, fruit surface color yellow green, most with orange chardonnay fruit surface, covered with bright red stripes, pulp yellow-white, succulent crisp, sweet, rich fragrance, quality first-class; The fruit has a sugar content of over 15%, more than 4% of the national average, and the flesh is tight and crisp and sweet, which is widely loved by consumers all over the world. There is a longer optimal consumption date than any other apple, not even refrigerated. It can be kept for 4 months at normal temperature. If refrigerated, Fuji can be kept for 5--7 months.
Altitude: high altitude area light, clean air, environment close to original condition, no industrial pollution. With an average elevation of 1160-2900m, the central health center has a strong uv light, which produces the natural pollution-free apple, which conforms to the concept of a modern green diet.
Temperature: moderate temperature can avoid the chance of fruit tree encountering disease. The average temperature in ningxia is 8.4 degrees Celsius, which has an important influence on the growth, development, yield and quality of apple. The piedmont apple is thriving in such a good environment.
Humidity environment: moderate amount of rainfall provides necessary conditions for apple's growth. The annual rainfall in the central health region is 186 millimeters. The fruit is slow to grow and the fruit is hard and hard, which fully guarantees the fruit's sugar content and the relatively average size of apples.
Sunshine condition: apple is the fruit tree, the central health area of the whole year is nearly 3,800 hours, is beneficial to the Apple Fruit coloring. The piedmont apples are red and bright.
Temperature difference factors: ambassador apple nighttime respiration weak temperature gap between day and night, consume less organic matter, the accumulation of organic matter during the day more, that apple store down a large number of glucose sugar candy, etc have better taste. The average diurnal temperature difference between apple and apple is 14 degrees centigrade, and the larger diurnal temperature difference ensures the sweet and delicious characteristics of the apple.
Other factors: frost can make apple blossom and fruit, which can cause frozen flower jelly, which is bad for apple's production. The piedmont apple has been kept at least 167 days without frost for the whole year, which minimizes the influence of apple on yield and quality.
Apple Fruit
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Ningxia hongxingda fruit industry , http://www.hxdfruit.com