Insect Sex Pheromone as a chemical communication tool during the reproductive stage between allogeneous insects. The high complexity and specificity of its chemical structure is an important guarantee for reproductive isolation between insect species. Therefore, sex pheromones between different insects cannot The replacement will not cause confusion, which has great practical value in the regional investigation of insects, plant quarantine, and trap control.
In nature, adult females will release a compound called sex Pheromone after sexual maturity. It is released into the air and diffuses with the airflow. It stimulates the chemosensory organs in the male antennae, causing male sexual impulses and lures. The male flies to the release source and mate with the female adult to reproduce offspring. Therefore, insect sex pheromone products are bionic high-tech products, which release artificial sex pheromone through the core.
Insect sex pheromone is a compound that regulates the attraction of male and female insects. It is sensitive and specific. It has a long distance and strong temptation. The use of this product to attract and kill pests does not contact plants and agricultural products, and there is no concern about pesticide residues. It is one of the first methods for controlling pests in modern agricultural ecology.
Currently the most popular insect sex pheromone varieties are: Weevil Sex Pheromone, Asian Corn Borer Sex Pheromone, Cotton Bollworm Sex Pheromone, diamondback moth sex pheromone, glutenous sex pheromone, pear horde worm sex pheromone , Codling moth sex pheromone, soybean heartworm sex pheromone, cowpea viburnum sex pheromone, horsetail pine caterpillar pheromone.
Insect Sex Pheromone Weevil Sex Pheromone, Asian Corn Borer Sex Pheromone, Cotton Bollworm Sex Pheromone, Plutella xylostella sex pheromone, Grapholitha Molesta Sex pheromone, Soybean Budworm Sex Pheromone, Cowpea Moth Sex Pheromone, Sex Pheromone of Masson-pine Caterpillar Taizhou Volsen Chemical Co., Ltd. , https://www.volsenchem.com
(B) formula formula one: peanut milk 100 liters, milk 10%, sugar 5%, glucose 4%, stabilizer (agar) 0.5%, cationic stabilizer (GaCl 2) 0.01%.
Recipe II: 8 kg of peanut kernels, 10 kg of fresh milk, 6 kg of white granulated sugar, 2 kg of glucose, 1 kg of lactose, 0.3 kg of agar, 5 kg of starter, and 100 liters of water.
(three) process points
1. Peanut processing is generally not using new peanuts that have just been harvested due to the low pulping rate of new peanuts and beans. After the shell was peeled, peanuts, sand, and other impurities such as mildew, germinate, insects, wrinkled skin, and discoloration were detected. For peanuts, some of them currently require roasting and red treatment. That is, peanuts are baked in an oven at 90-95°C. When peanuts are easily removed, they are removed and the red and germs are removed after cooling. Its advantage lies in its good color, appearance and flavor. There is also a direct soaking without baking.
2. Immerse the roasted, roasted, or unbaked peanuts in water for immersing so that the peanuts are fully swelled. Soaking time varies depending on the water temperature, soaking in normal temperature water, generally soaking for several to ten hours, when the temperature is higher, the soaking time can be shortened appropriately, and vice versa. In short, it is required that the peanut kernels be soaked until the surface of the pellets is smooth, wrinkle-free, handkerchiefs are easily broken, and no hard-centeredness is required.
The pH of soaking water has a great influence on the soaking effect. If immersed in acidic water, the degree of water absorption of protein colloids will be affected and the swelling degree of peanut granules will be poor, which will affect the milling and pulping rate. Therefore, it is best to soak in slightly alkaline water. If soaked with natural water, care should be taken to change the water during soaking, especially if the temperature is high.
3. Pulping Wash the soaked peanuts with clean water and add 8 times as much water as the peanuts to grind them. Grind the fineness to ensure that more than 95% of the solids in the peanut milk pass the 150 mesh screen. After grinding, the peanut milk is obtained by filtration.
4. Modulation of added milk powder can promote the growth and reproduction of lactic acid bacteria and lactic acid fermentation. At the same time, it is beneficial to the formation of composite flavors of peanut, milk fat and fermentation of arachidic milk. Sugar can not only increase nutrition, but also make the product sweet and sweet. The flavor, at the same time, can promote the delicate texture of the product, increase the viscosity to stabilize the coagulation of peanut milk. Tests have shown that as the concentration of milk powder and sugar increases, the sensory quality of the product gradually improves. However, when the amount of milk powder is increased to 97:3, the aroma does not have a 98:2 coordination; the amount of milk is preferably 10%. If milk powder is used, milk can be diluted with 7 times the water, and the corresponding amount of milk powder is 2% to 3%, and the sugar concentration is 8% to 10%. In order to improve the stability of the product, it is necessary to add an appropriate amount of stabilizer (such as agar), and its amount is preferably 0.2% to 0.5%.
When formulating, formulate milk powder and white sugar with a small amount of peanut milk of about 60°C, then add stabilizer, and then mix it with the remaining peanut milk. Or first use the powdered milk into a milk solution, depending on the product concentration.
5. The homogenized prepared peanut milk was heated to 75°C and homogenized twice under 18 to 25 MPa to improve product texture and mouthfeel.
6. Sterilization can be sterilized by normal pressure heating. The temperature varies depending on the equipment used. It is best to use 90-95°C, hold for 5 to 10 minutes, and then cool to 42-48°C to inoculate and dispense.
7. The preparation of the starter and inoculation of the strains were performed using 1:1 combinations of Lactobacillus bulgaricus and Streptococcus thermophilus and skim milk as the medium. The first test tube strain cultured at 40 °C under conditions of 5 to 6 hours, and then sterilized peanut milk as a culture medium, cultured at 45 °C for 3 to 4 hours to produce strains. The size of inoculation depends on the fermentation time. Large amount of inoculation, the time required to reach the specified pH value is short, and the symbiotic action of Streptococcus thermophilus and Lactobacillus bulgaricus is difficult to control in the fermentation process, whey precipitation is serious, and the amount of fermented flavor components is insufficient, and the sensory quality is poor. A small amount of inoculum is unfavorable to lactic acid production, and the texture is also poor, but due to its slow acid production, the production of diacetyl, acetaldehyde, etc. is relatively large, which is conducive to the formation of a coordinated flavor with fermentation flavor as the main body. Therefore, the inoculum size can be controlled at 1.5% to 4.5%, but from the perspective of flavor, it is best to use 1.5% of the inoculum for peanut yoghurt production. Inoculation can be performed after inoculation.
8. Fermentation and post-cooking can be sent to the fermentation room or incubator for fermentation. Temperature is an important factor that affects the growth and reproduction of microorganisms. The optimum temperature for the growth of Streptococcus thermophilus is 40-45°C and for Lactobacillus bulgaricus is 45-50°C. The fermentation temperature of 38-47°C favors the coordination of peanut flavor. The time for the generation of Lactobacillus bulgaricus in cow's milk culture medium at 37°C is 39-74 minutes. Therefore, when the fermentation temperature is about 37°C, it is not only unfavorable to acid production but also not conducive to flavoring. At a temperature higher than 45°C, the growth of cocci is affected to a certain extent, and it is suitable for the growth and reproduction of bacilli, because acetaldehyde, which is the characteristic flavor of arachidonic acid, is provided by bacilli. Therefore, the ratio of bacilli to cocci and the integrated metabolic activity have a direct effect. The organoleptic properties of the finished product, especially the coordination of the flavor components produced by the fermentation and the peculiar aroma of the peanuts, will be the main factors constraining the finished product flavor. In summary, the optimum fermentation temperature of peanut milk is 41-47°C.
Fermentation time depends on the flavor and tissue structure of the desired product, which in turn depends on the final pH of the fermentation. Peanut protein is mainly amygdalin and conglycopene, its isoelectric point is 5.1-5.2 and 3.9-4.0, milk powder is the most casein, accounting for 83% of total milk protein, its isoelectric point is 4.6 . The mixture of peanut milk and milk under the action of lactic acid bacteria leads to the accumulation of lactic acid, acetic acid and formic acid, etc. The pH value decreases. When the pH value drops to 5.2, the peanut globulin begins to solidify, the lactic acid fermentation continues, and the pH value further decreases. Gradually approach the isoelectric point of casein. When the pH value is 4.8-5.0, the main protein component of amygdalin in the mixed solution has been solidified, but the casein has not yet solidified, so the texture is poor; when the pH value reaches 4.4-4.6, the two main bodies in the mixed solution Proteins have solidified, clot is strong and texture is good. And when the pH value is 4.6, the product's peanut and fermentation flavor are more or less coordinated.
Therefore, after 3 to 3.5 hours of fermentation, when the pH value dropped to 4.6 to 5.0, the fermentation was terminated, and then moved to a 0 to 4°C freezer or refrigerator and cooked for 8 to 20 hours after the pH dropped to 4.2 to 4.5. That is to mature into a finished product.
(four) quality indicators
1. Sensory index color: milky, shiny.
Aroma: The aroma of peanuts is outstanding, and it has aroma of fermented products.
Taste: moderate sourness, no bitterness and other odors.
Organizational status: Smooth surface, firm curd, fine texture, uniform texture. Allows a small amount of whey to precipitate without bubbles.
2. Physical and chemical index fat ≥ 2.5%
Acidity = 80-120T.
Whole fat soluble solids ≥10.0%.
3. Microbial indicators Coliform bacteria (the most approximate number in 100 ml) ≯ 40/100 ml.
Pathogens cannot be detected. Source: China Peanut Net
Arachidic curd processing technology and formula
(I) Process Peanut processing → soaking → pulping → homogenization → sterilization → cooling → inoculation packing → fermentation → ripening → finished products