The content of protein improvement and taste enhanced for alomond milk
Using orthogonal experiment methods to study the impact of almond decortication,detoxification of bitter,then get the best result.It was found that the decortication was best by soaking in the 90 ℃(pH value 9) for 6 min.And the better influence of detoxification by soaking in 50 ℃ neutral solution for 48 h,the bitter of almond removed completely.The almond milk by this processing technology tasted fine and stability comparison well,frotein content was higher than the traditional standand.And taste of Alomond milk improvement.