Affecting the rate of alcohol production of starch in the first case, too little dissolved oxygen, if it is liquid fermentation, it is found that there is less bubbling, no fermentation, and solid-state fermentation is found to be slowly warming up. At this time, it is necessary to consider whether it is insufficient dissolved oxygen; In the second case, too much dissolved oxygen, the most prone to dissolved oxygen is rancid, because most of the bacteria are aerobic bacteria, if the number of bacteria in the early stage, the fermentation will directly fail. 3. Control the fermentation temperature. The "drunk" of the koji is suitable for growth and reproduction at 25-28 degrees (it is difficult to control the temperature in this range in winter, and the temperature can be controlled at 20-30 degrees in practice) The temperature of the fermented material "drunk" should not exceed 36 °C (the temperature will often exceed 36 degrees a few days before fermentation, you should always observe it, if you exceed it, don't worry, think of cooling down, allow a short time over 36 °C). According to this requirement, when the temperature is high in summer, attention should be paid to ventilation and cooling. When the temperature is low in winter, it is necessary to pay attention to heating and heat preservation. Remember that the top temperature during the fermentation process should not exceed 36 °C for a long time. 4, inhibit the growth and reproduction of bacteria Inhibition of bacteria mainly includes two aspects: First, sterilization, is to do a good job of disinfection and environmental sanitation; Second, to inhibit the growth of bacteria, so that the bacteria will not grow quickly. 1) Disinfect the fermentation vessel, fermentation water, cooling bed, operating tools, etc. The simpler aspect is to disinfect with hot water. If the bacteria are more serious, it can be disinfected with quicklime or potassium permanganate. 2) When the bacteria enters the oxygen or the temperature of the fermented material is too high, it will multiply. As long as the work is done in this way, the bacteria will not patronize your wine cellar. 5. The cooling and sealing properties of the brewing equipment are not good. In addition, if the control of the fire is improper, the cooling and the sealing are not good when using the brewing equipment, the wine will volatilize a part of the distillation process, which will directly affect the wine yield. Food Additives are divided into Food Preservatives and Natural Colorants. Food Preservatives are those that continuously inhibit the growth of microorganisms whose metabolic substrate is spoilage. It is important that it can inhibit the occurrence of the most perishable effects under different conditions, especially when the general sterilization effect is insufficient. Mineral oil, coal tar and tannin for the preservation of fiber and wood; formaldehyde, mercuric, toluene, butyl p-hydroxybenzoate, nitrofurazone derivatives or balsam resins for biological specimens. The use of preservatives in food is limited, so some physical methods such as drying and curing are mostly relied on. Special preservatives include organic acids such as acetic acid, vegetable oils with oleic acid as components, mustard seeds and other special essential oil components. For the local area of the organism (such as the surface of the human body or the digestive tract), various preservatives (such as iodoform, phenyl salicylate, aniline dyes or acridine pigments, etc.) can be used according to the specific conditions. Food Preservatives,Sorbic Acid,Sodium benzoate,Halal Eggshell Membrane Extract,Eggshell Membrane Extract Powder Shaanxi Changsheng Industrial Co., Ltd. , https://www.cncsbio.com
Common preservatives include Monohydrate Citric Acid, Turmeric Curcumin, Eggshell Membrane Extract Powder.
Benzoic acid and salt: carbonated beverages, low salt pickles, preserves, wine, fruit wine, soft candy, soy sauce, vinegar, jam, fruit juice drinks, bottled fruit and vegetable juice for food industry.
Potassium sorbate: In addition to the above, there are fish, meat, eggs, poultry products, fruit and vegetable preservation, collagen casings, jelly, lactic acid bacteria drinks, pastries, fillings, bread, moon cakes and so on.
Sodium dehydroacetate: beancurd bamboo, pickles, orange juice.
Propyl P-hydroxybenzoate: fruit and vegetable preservation, fruit juice, jam, pastry, egg yolk, carbonated beverage, vinegar, soy sauce
Calcium propionate: wet flour products (cut noodles, wonton skin), bread, vinegar, soy sauce, pastry, soy food.
Sodium diacetate: In various pickles, flours and doughs.
Sodium lactate: roast meat, ham, sausage, chicken and duck products and sauce and marinade products.
Lactococcus: canned vegetarian foods, vegetable protein drinks, dairy products, meat products, etc.
Natamycin: cheese, meat products, wine, fruit juice drinks, tea drinks, etc.
Hydrogen peroxide: Fresh-keeping raw milk, dried bean curd in bag