Reduce beer chromaticity and aging odor caused by heat sterilization, reduce coal consumption by 50%
Common food spoilage is mainly caused by spoilage microorganisms. In order to preserve food, it is first necessary to carry out sterilization and inhibition of microbial sterilization technology. The key technology in the food industry is sterilization technology. In the past, the principle of applying heat to kill microorganisms has been developed, and various heat sterilization techniques have been developed. However, heat-sensitive foods may have a negative impact on heat sterilization, because chemical changes may cause damage, loss of nutrient components, or lead to undesirable flavors. To this end, on the one hand, the sterilization technology for reducing heating damage is developed, and on the other hand, the non-heating cold sterilization technology is developed. Cold sterilization is divided into physical sterilization and chemical sterilization according to different means of use. Physical sterilization in cold sterilization is the trend of sterilization technology. Cold sterilization overcomes the inadequacy of heat sterilization that destroys the nutritional content of foods and causes the deterioration of food taste.
The cold sterilization technology developed in the late 1980s has been applied in foreign countries, including ultra-high pressure sterilization, ultra-high pressure pulsed electric field sterilization, strong magnetic pulse sterilization, pulsed light sterilization, microwave sterilization, radiation sterilization, ultraviolet sterilization, ozone sterilization, Ultrasonic sterilization, high energy ray sterilization and low temperature regulation sterilization technology. In addition, bio-preservation technology, active packaging technology, barrier (barrier) technology, membrane separation technology and antibacterial packaging technology are the latest technologies in food processing and packaging. Food cold sterilization technology is called "a revolution in the food industry", "the world's top ten cutting-edge technology" and so on. Cold sterilization is a modern new technology. In order to maintain the physiological activity of the functional ingredients of the food and to maintain the color, aroma, taste and nutrients of the food, it is necessary to use cold sterilization technology in the manufacture of the food. Cold sterilization has been applied and promoted in the food industry, which has promoted the development of the food industry and greatly improved the quality of food. The application of these technologies in beer production has also received increasing attention and has achieved good application results.
Sterilization is the key technology in the production of beer and beverage. In order to ensure the quality of beer can meet the requirements of food safety and hygiene, high temperature sterilization technology is generally adopted. Because the polyphenols and protein and vitamins contained in beer are heat sensitive substances, high temperature has them. It is quite destructive and causes instability in the beer itself. In recent years, foreign beer research institutions have successively studied the non-heat sterilization technology of beer (ie cold sterilization technology), which has been promoted and applied in the food and beverage industry, and has an excellent reference for beer production.
The acid-producing gas production caused by thermophilic microorganisms has been the most difficult process in beer processing for many years, and it has not been solved well until now. It has brought immeasurable economic losses to enterprises and is also a serious impact on food safety. Key factor. In order to solve this problem, people have not known how much they have paid for it for many years. They have spent a lot of manpower, material and financial resources in meditation on this or other methods. However, the problem of thermophiles has not been solved so far. The appearance of nisin once brought surprises to people, but the practical application in beer is not ideal, so the students of generations have been working hard to overcome this difficulty.
A cold fungicide that protects your food from the effects of bacteria and yeast. It is safe, efficient and affordable. This cold bactericide is a derivative of polyphenolic substances, belonging to the tannin ester, which can prevent the growth of harmful acid-producing bacteria and other polluting bacteria, and it is different from other antimicrobial preparations. The appearance, color and flavor have no effect.
1. Advantages: good antibacterial effect, low cost of use, all of the acid-producing bacteria and other polluting bacteria in the food can be completely killed under the effective antibacterial concentration, easy to use, and will not affect the flavor of the food.
2. Product traits and structure: It is a white powder, insoluble in water, and its empirical formula is C33H 470 13 , belonging to tannin esters.
3. Physical and chemical properties: The cold fungicide is a white powder with a melting point of about 200.2 degrees Celsius. It has good solubility in aqueous solution. It can be well dispersed and dissolved into a homogeneous solution in low temperature water, which is more suitable for the addition of beer. It is easily soluble in most organic solvents such as alcohol and has strong antioxidant properties.
4. Acidity: Cold fungicides have a wide range of PH use. In the range of pH 4~9, the cold fungicide in the diluted aqueous solution has a good killing effect on mold, yeast and Gram-positive bacteria and spores in beer.
5. Temperature: The aqueous solution of the cold fungicide is stable at room temperature and must be stirred evenly when added to the beer. this point is very important.
6. Microbiological properties: This cold biocide is effective against most mold, yeast and Gram-positive bacteria and spores found in the world. This property has been confirmed by laboratory and industrial experiments.
7. Product safety: The maximum tolerated amount is lower than salt and safe to use. This has been systematically tested pharmacologically in the Toxicology Laboratory of Yangzhou University.
8. Application example: Add 2/10000 beer to kill mold, yeast and Gram-negative bacteria and spores in beer. Maintain the original flavor of the beer and replace the pasteurization. Add 150ppm to the milk to kill the contaminated bacteria.
9. The most important thing is to save a lot of energy consumption due to heat sterilization.
Application: First, weigh the cold fungicide according to the ratio of 2/10000 of beer. Add to the sake and mix well. In order to make the wine more stable, it is best to use Na-Vb antioxidant (a formaldehyde-free brewing anti-aerobic non-biostable three-in-one) at the same time. The wort should be treated with tannin as much as possible to prevent protein precipitation.
Wang Jian 13901024290, (010) 69409663 E-mail:
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