Almond milk preparation process and products obtained

摘要

A process for preparing almond milk, as well as to products obtained thereby. The process of the invention includes heating, at 90 DEG C., an aqueous dispersion of partially de-oiled almond powder, proportioned at 8%+/-1% and mixed with about 0.1% of a stabilizing hydrocolloid, for a lapse of time that is sufficient to allow the compounds to solubilize, then proceeding successively with a grinding in aqueous phase, a centrifugal clarification adapted to remove the particles that are large enough to be detected by the tongue or the roof of the mouth, a sterilization by "UHT" (ultra-high temperature) treatment, a homogenization at 180,000 hPa during cooling and, finally, with an aseptic packaging of the product obtained. The product of the invention can be used as a substitute for animal milk, and in particular cow's milk, to serve as a basis for creating a line of new products for human consumption, and making it possible to achieve an improved nutrition.