stainless steel appliances with tank and piping

Heating the contaminated sodium bicarbonate injection , some decomposed into sodium carbonate , and trace metal ions and the formation of carbonate precipitation. Calcium lactate  tinidazole injection turbidity is caused by the iron ions , iron ions concentration with turbidity increases. Therefore , the preparation of these products stainless steel products should be avoided contact with enamel, plastic utensils instead, but most production enterprises to improve production efficiency , all stainless steel appliances with tank and piping , in this case , should be in the dosing 0.01% buffered lactic acid salt was added as a complexing agent , can improve the clarity of the product . The quality of liquid filtration plays a pivotal role clarity , it should choose high efficiency, advanced technology, safe and reliable filter. We used filters and media from the past sand filter rods , hanging ball melting glass filter , Flatbed microemulsion membrane filter cartridge and replaced with titanium folding microemulsion membrane filter, its durability and filtering accuracy greatly improved . Previously used sand filter rods , although filter fast , easy to use, but easy to sand off , for some drug adsorption, filter the residual liquid and more .

The use of sodium lactate is still very limited prior

Recently the use of sodium lactate is still very limited . USDA that lactate is safe, maximum use of up to 4% , sodium lactate has two corrosion mechanisms , sodium lactate can be added to reduce the water activity of the product , thereby preventing the growth of microorganisms ; lactate ions have antibacterial functional groups .Lactic acid, Salmonella and Staphylococcus aureus inhibition , at present, mainly used lactate corrosion from within ,
Potassium in meat very wide application, is that it should make a false charge antibacterial and microbial enzyme system in the group combined , thus undermining many important enzymes seconds , to inhibit microbial growth and corrosion protection purposes , potassium sorbate in fresh meat can be used alone , but also , and phosphate , lactic acid powder conjugation . Phosphate as the preservative quality improver play its role of phosphate in the same product has the following effects: significantly improve the water retention capacity of meat products ; cooperation with its Canadian products with slow oxidative rancidity , enhanced antimicrobial preservative effect , since the 1982 USDA regulations in meat can be added after 0.5% phosphate , phosphate meat industry has become an indispensable additive .

Major natural pigment extracted from plants

Major natural pigment extracted from plants , many of them with physical activity. Over the past decade , the state approved the use of natural colorants varieties increased from 20 kinds of 40 kinds of country is currently the world's natural coloring agent approved by most countries. Calcium lactate colorants have disease prevention features, such as turmeric has anti-cancer effect , saffron yellow antihypertensive effect , an antioxidant red pepper , yellow corn have anti-cancer , anti-oxidation, buffered lactic acid effect of red yeast rice , mulberry red lipid-lowering effect , peanut red and blood clotting , grape skin red and lipid Metabolism , comfrey has anti-inflammatory effect of red , green tea is known as the role of lipids and lutein from marigold extract can effectively reduce age-related macular degeneration and cataracts and other diseases.

nutrient source for microbial growth

1 , before adding preservatives should ensure food sterilization completely , there should be a large number of biological existence , or preservatives added will not play the desired results. Such as potassium sorbate, not only does not play a role in anti-corrosion , it will become a source of nutrition for microbial growth .
2 , should be aware of the toxicity of various preservatives and scope , in accordance with the safe use of volume and scope to add it. Such as sodium benzoate , because of its toxic and in some Lactic acid  been disabled , and the Chinese are strictly uncertain only in its sauce , jams , pickles , canned and some alcohol use . 3 , should be aware of the effective use of various preservatives environment , acidic preservatives used only in a strong acidic environment of an effective anti-corrosion effect, but is used in a neutral or alkaline environment but not much effect , lactic acid powder  sorbic acid potassium, sodium benzoate ; while the ester type preservatives parabens , but can also be used between the pH4 ─ 8 , and the effect is also good. 4 , should be aware of all kinds of preservatives can inhibit the microbial species , some have the effect of preservatives on the mold , and some have an effect on the yeast , preservatives only master this feature , you can remedy , generally have complex forms preservation of the more comprehensive , such as corrosion Wang Jianying and mildew preservation agent products. 5 , according to the different types of food processing technology , should take into account the price of preservatives and solubility , as well as whether it will affect the flavor of food and other factors, consolidated its advantages and disadvantages , and then add flexibility to use .

change in microbial strains

⑴ microbial contamination , growth and reproduction ;
⑵ fat oxidation defeat ;
⑶ myoglobin gas discoloration. Interaction of these three factors , the propagation of microorganisms will promote fat buffered lactic acid and discoloration of myoglobin and lipid oxidation will change the microbial strains and promote  myoglobin discolored meat preservative on the current methods are reviewed. The traditional meat preservation technology can not meet people's needs , in-depth study of meat preservative technology is imperative. Calcium lactate and foreign scholars on the preservation of meat carried out extensive research . Now that any kind of preservation measures have disadvantages , must adopt an integrated preservation technology, the advantages of playing a variety of preservation methods , to complement each other , the effect is multiplied purposes.

Milk in the fermentation process

Milk in the fermentation process will produce many new nutritional ingredients, such as milk protein degradation of macromolecules into small molecules of amino acids, lactose degradation of lactic acid, Ethyl lactate to human digestion and absorption. Also addressed those people with lactose intolerance can not enjoy milk ( drinking milk after bloating, diarrhea ) problems. And in the production process will produce a lot of lactic acid bacteria, vitamins , amino acids . Its active substances capable of regulating human health specific function . If they can inhibit the " E. ", " pylon " and other harmful bacteria to survive ; human intestinal flora balance , inhibit the body's aging ; conducive to resolving the four major gastrointestinal problems : indigestion , lactic acid powder  diarrhea, stomach ulcers. For recurring constipation, bloating and other symptoms of the people, the food can not be digested in the intestinal discharge of harmful bacteria continue to multiply in the intestine , can cause a variety of gastrointestinal diseases.

food nutrition fortifier

Expected relaxation of these additives, food nutrition fortifier , already in 2008, the National Standardization Technical Calcium lactate on Food Additives Food Additives WHO meeting on the sixth through the audit , the public consultation will further improve the relevant standards. It is reported that expand the scope and use of food additives include propylene glycol fatty acid ester , riboflavin , sodium pyrophosphate , sodium metabisulfite , sodium polyacrylate , sodium hexametaphosphate , calcium hydrogen phosphate , maltitol , calcium lactate and other 14 kinds . Among them,buffered lactic acid fatty acid ester as an emulsifier for all types of cakes , the maximum amount of 3 g / kg food ; sodium pyrophosphate as a water retention agent for frozen rice products and rice ( including dumpling powder ) , the maximum use amount of 1 g / kg of food ; sodium polyacrylate thickener can be used as raw dried pasta ( noodles ) , the maximum amount of 2 g / kg food ; hexametaphosphate as water retention agents, emulsifiers, acidity regulator agents can be used in ice cream category , flavor ice and popsicles foods , the maximum usage is 2 g / kg food .