 Wysłany: Czw 1:07, 31 Mar 2011 Temat postu: Biomimetic processing of milk drunk grape _3851 |
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| Biomimetic processing of milk drunk grape
Sodium, the main raw material fermented milk agent, according to algal dirty acid sodium and calcium ions can form stronger gel properties, the first milk fermented milk add some sugar, pigment, raw materials and algae drunk dirty milk etc. uniform mixing sodium condensed products. This product is not only dirty and sodium algae nutritional value of yoghurt and health effects, and beautiful appearance, brittle moderate. Fruit and elastic. Peel a bite, the flesh soft and delicate. Sweet and sour, aromatic scent, a easy to save a basic principle of the production of algae is a dirty gum sodium. PH values above 5.8 in the acidic solution is soluble in water; in the pH 5.8 acid solution under the reduced water-soluble, and gradually form a sodium alginate gel when the pH value to 3 {below. The dehydration of alginate will meet calcium precipitates}, you can immediately replace the sodium in the dirty algae to form solid sodium alginate gel concentration and with increasing concentration of calcium ion, gel strength also will be increases. Thus, by changing the concentration of calcium ion concentration and alginate gel can control the intensity of regulation. As long as the formation of a certain strength of the gel. Even if the long boiling will not be destroyed. 2, formula milk formula pulp 50kg. Sugar 26kg. Amount of green vegetable juice, citric acid concentration of 30% 300ITI]. Algal acid shop 0.3kg, grape flavor amount. Amount of lactic acid bacteria. 95 yogurt agent 100m]. Than the amount of water purification. Concentrated into 3oy,: calcium oxide solution 100m]. Peel with treatment: food fitness Chong purple pigment. Sugar 0.2kg. Calcium chloride solution concentration of 30 150m]. Grape flavor amount. Ang algae sodium 0.45kg. Lemon stuffed 5g. 3 D 5fj} 3.1 system of law method for making pulp fermented milk: learn, said after the pasteurization of raw materials 50kg. Sugar 25kg. 95% of the milk drunk Jing solution 100m1. Lactic acid bacteria culture fluid ikg, heated to a certain temperature, put the ingredients in the mixing tank even after a certain period of time after fermentation temperature, fermentation stops to meet the requirements of acidity. Fat Debate: to heat water to boil. Remove one of the calcium, Mg ions, and then filtered to remove impurities,MBT schuhe preise, algae dirty 0.8ks sodium, O. 7kg of sugar, 0.05kg of citric acid by adding boiling water and mix well. The other ingredients into the cylinder temperature kept in the ingredients: to mix the two liquids. Then add sugar O. 3kg, amount of green vegetable juice, grape flavor 0.03kg, 30% of the citric acid solution 3OOml, mix well. Add softened by the net fI = 100kg shaped liquid water to preparation: to 100ml of 3O of calcium chloride solution diluted with water into a 250mi, and stirring ca until after the formation of fruit, then fruit immersed in liquid amorphous, place some time Serve flesh. 3.2 The method for making fruit preparation: Weigh algae dirty sodium 0,45 kg, sugar 0.2kg, purple food coloring 0 .15 kg, the right amount of grape flavor and citric acid 5g. then add 30, the concentration of calcium chloride solution 150ml, and mix well. into the skin to drink milk and flesh of grapes into the bionic liquid formulations. In 25 (the next few minutes, you can the formation of a moderate purple leather Bo Hou. rinse: After the cold grape skin Xue milk into the bionic m0 (, 6 boiling water waterfall wash. impact the surface of the excess calcium ions. ignorant of the bitter blow of its i-dimensional. and _ can increase the degree of ho and toughness. while the purpose of Department of garland. Che closing date 19q5 j on May 30 |
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