Soy milk production process.-The mixing step. 1. load the beans they use wind to blow the beans into the silo. It also helps to blow dust that came with beans as well.2. store the nuts into the silo3. weighing weight according to a formula that will produce different flavored soy milk.4. bring the bean dip by clearing the beans before soaking it dropped.5. grind beans to make bean caused a small crack to make easier the extraction of protein from nuts, beans released.6. squeeze the juice, to make the pips out of the water, has a section called the water beans.7. boil water to as pasteurization, and stop the enzymes trypsin.8. refill various ingredients by taste like9. perform Homogenization so that fat is homogeneous with the milk.10. go into the tank and filtering.-Packing steps.1. separate the bottles out of the pallet.2. wash the bottles with hot water to adjust the temperature of the bottle, into the hot milk. There will be a mix of 2 ppm chlorine in wash water.3. filling milk bottle down. Each bottle 300 mL milk temperature by 70 degrees Celsius, while packing.4. the sealing cap5. sort into the basket. 6. disinfect with a 124-temperature thot ongsa c. 10 minutes is considered the point of CCP productions.7. cooling, the temperature is reduced to approx. 40° c.8. off-label9. the printed expiration date.10. boxed 11. weigh the item.12. close the box shoot the expiration date.1. store the item.
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