The horchata of tigernut from Valencia will be prepared with the natural proportion of tigernut, water and sugar so that the product has a minimum of 12% soluble solids expressed as ° Brix at 20 ° C. The minimum content of starch is 2'2% and 2.5% of fat. Will have a minimum pH of 6'3. The total sugar expressed as sucrose exceed 10%. Both the starch and fat will come exclusively from the tubers used in the preparation of the horchata. The natural horchata of tigernut can be made liquid, iced or frozen.
Its called the horchata of tigernut that has been subjected to a pasteurization treatment below 72 ° C without addition of additives or processing aids. Its composition and physicochemical and organoleptic characteristics are the same as the natural horchata.
Horchata of tigernut is subjected to a process technology that will transform or abolish all or part of its starch content and processed after packaging by a heat treatment to ensure destruction of microorganisms and the inactivity of their resistant forms.The minimum of 12% soluble solids expressed as ° Brix at 20 º C. Its fat content is 2% and the fat will come exclusively from the tubers used. The pH must not be less than 6'3 and total sugar expressed as sucrose exceed 10%.
Horchata of tigernut is the subject to a technological process that suppresses or processed in whole or in part, its starch content and processed through a UHT heat treatment to ensure an aseptic packaging after the destruction of microorganisms and the inactivity of their forms of resistance, as defined in the "Microbiological characteristics referred to in Royal Decree 1338/1988 of 28 October.El product must have a minimum of 12% soluble solids expressly ºBrix at 20 ºC. Its fat content is 2%. The minimum depends on pH 6'3 and total sugar expressed as sucrose exceed 10%.