| 摘要 |
The process consists of (a) washing the ground nuts with water and sodium hypochlorite; (b) removing the water and residues and washing with hard water; (c) washing again with water and sodium hypochlorite; (d) entraining the hypochlorite with de-calcified water; (f) qrindinq the macerated nuts; (q) sieving and cooling the prod.; (h) adding sugar and emulsifier; (i) incorporating a heat-stable alpha-amylase enzyme and subjecting the prod. to heat treatment. The final prod. has a long storage life without appreciable loss of the crude horchata characteristics and which can be processed and distributed without special conditions.
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