R-polysaccharide (g mycophenolate King) in the sauce Foods-R-polysaccharide, grams of mycophenolate Wang, Soy Sauce – Food Industry
With non-toxic harmless, widely popular and efficient, low use cost characteristics, is an alternative to chemical synthesis of ideal food preservative. Used in the sauce is already quite common in food. Many people think that in the past led to bags of food inflation due to the fermentation of yeast again, after we have repeatedly found that the reasons leading to food inflation bags are not secondary fermentation of yeast, but a thermophilic Bacillus. General sterilization temperature is difficult to kill, the existing chemical preservatives to their inhibitory effect is not good. R-polysaccharide (g mycophenolate king) of their good inhibitory effect. The following describes the specific use of different methods of Soy Sauce.
1, the soybean paste used should note the following links:
A, good miso fermentation temperature control, it remained relatively stable, avoiding the peaks and valleys, the fermentation mature, less bean paste in the number of live microorganisms;
B, to ensure the purity of salt, as far as possible without using high salt and high salt brine. If the use of high halide salt, it is recommended to use before flushing with clean water to wash; if companies are using iodized salt is salt is recommended before using a dry salt air, air may turn several times to make out the majority of iodine volatilization . (Iodine released in the bean paste in the bitter taste. Halogen toxic, so that the antibacterial effect of R-polysaccharide down).
C, preferably in the bean paste in the high end of the fermentation process or by adding the third phase of the initial low temperature, stirring evenly.
D, Additive 0.2%? 0.3%. If Miso too dry, not stir, can be cold water or purified water, mineral water dilution. To add soybean paste diluted in water easily mixed prevail.
E, has been fermented soybean paste, adding the seasoning. Stir and let the natural join for 24 hours before packaging.
2, R-polysaccharide (g mycophenolate Wang) in Chilli The use of butter
A, for the Health and pepper products. 3-5 days after the flood the system by adding R-polysaccharide (g mycophenolate Wang), mix well.
B, for the cooked chili products. Any of the links to join, it is recommended seasoning by adding together with the other accessories, and mix well.
C, Additive Volume were 0.15-0.25%.
3, in the bean paste in the use of
Bean paste and bean paste with different raw materials, it uses the broad bean, as well as chili, use the following:
A, in the early stage of fermentation (heat period) 0.05%, roughly evenly. Dosage should not be too large, otherwise it will inhibit the normal fermentation.
B, in the middle stages of fermentation to add 0.03%, roughly evenly.
C, late in the fermentation and add 0.05%, mix well.
D, if you choose inactivation process, not add R-polysaccharide; if not inactivated, pre-seasoning the bagging and then 0.05%, mix well, place 24 hours before bagging line.
4, R-polysaccharide in sweet bean paste in the use of
5, in the use of tomato paste
Ingredients are added in about 0.2%, stirring evenly.
Department of Food China Food Industry Association Professional Committee of Senior Engineer Flower
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