Pure lactic acid is a colorless liquid, is a colorless to pale yellow liquid. Odorless, hygroscopic. The relative density of 1.2060 (25/4 ℃). Melting point 18 ℃. Boiling point 122 ℃ (2kPa). Refractive index nD (20 ℃) ??1.4392. With water, ethanol, glycerin, insoluble in chloroform, carbon disulfide and petroleum ether. Heating under normal pressure, concentrated to 50%, part of the anhydride into milk, thus products often contain 10% -15% of the milk anhydride.
2013年9月1日星期日
Ferrous lactate formation of harmful substances such as
Minimize the acidity of fermented grains , reducing calcium lactate, ferrous lactate and other harmful substances formed to increase the pool of fermented grains into the water, so that yellow water Lactic acid lactate excluded fermented grains after the pit , pit wall must be attached Grains clean with a broom , and then use the yellow water , wine tail, curved pink , caproic acid solution poured scattered evenly, so that a long period of strong state mud pit , pit out really good wine. Raw protein species breeding on microbial metabolites have important implications for the different raw materials ratio, adjusted medium N ratio , buffered lactic acid impact on microbial taxa . Bacteria, yeasts need more nitrogen , the most suitable medium C / N at about 5:1 ; mold requires more carbon-based nutrients, suitable medium C / N at about 10:1 . Different ratio of raw materials for molds, yeasts , bacteria taxa have a moderating effect.
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