(I) Summary Triticale is a new hybrid of hexaploid wheat and diploid rye. It not only maintains the high yield of wheat and the rye's stress resistance, but also contains protein, amino acids and trace elements. Higher than wheat and rye.
(B) The main raw materials of small rye, fresh milk, sugar, stabilizer
(C) The main equipment constant temperature incubator, oven, homogenizer, grinder, high pressure sterilization pot, constant temperature bath box.
(4) Technological process: small rye → soaking wheat → sprouting → drying → crushing → saccharification → filtering → boiling → filtering → wort → deployment → homogenization → cooling → filling → sterilization → finished products
(5) Operation points 1 Bud removal: Root buds have strong hygroscopicity, are easily absorbed by moisture and damp, and have bad bitter substances, so they should be removed first.
2 Pulverization: The malt must be crushed before it can dissolve well. In general, the finer the malt pulverization, the stronger the enzyme action and the higher the leachate content. General coarse powder ratio is controlled around 1:2.5.
3 Saccharification: The enzymes contained in malt are used to gradually decompose undissolved macromolecules in malt into low-molecular substances, mainly protein and starch. The secondary cooking method is generally used, and the whole process can be completed in 3 to 4 hours.
4 Filtration: After the saccharification is completed, the leached material in the mash is separated from the smuts in the shortest time to obtain a clarified wort. The wheat wort was used as a filter to extract the first wort at a concentration of 16.5%. Then the second wort is washed out with hot water at a temperature of 75-80°C. The first and second worts are mixed so that the final wort concentration is 11.5% to 12%.
5 Boiling: Boiling can destroy the enzyme in the wort to make the protein precipitate. At the same time, the wort is also sterilized. The boiling time under normal pressure is 1.5 to 2 hours. After boiling, the wort was quickly cooled and filtered to obtain a dark wort.
6 Blending: Mix the prepared sugar solution, wort and milk, stir well, and adjust the pH to 6.5-7.0.
7 Homogenization: The homogenization temperature is 60-70°C and the pressure is 15 MPa.
8 Sterilization and Filling: Sterilization at 121°C for 15 seconds, sterilization at 137°C for 4 seconds, and shelf life of three months can be achieved.
9 storage temperature: generally 4 ~ 6 °C.
(B) The main raw materials of small rye, fresh milk, sugar, stabilizer
(C) The main equipment constant temperature incubator, oven, homogenizer, grinder, high pressure sterilization pot, constant temperature bath box.
(4) Technological process: small rye → soaking wheat → sprouting → drying → crushing → saccharification → filtering → boiling → filtering → wort → deployment → homogenization → cooling → filling → sterilization → finished products
(5) Operation points 1 Bud removal: Root buds have strong hygroscopicity, are easily absorbed by moisture and damp, and have bad bitter substances, so they should be removed first.
2 Pulverization: The malt must be crushed before it can dissolve well. In general, the finer the malt pulverization, the stronger the enzyme action and the higher the leachate content. General coarse powder ratio is controlled around 1:2.5.
3 Saccharification: The enzymes contained in malt are used to gradually decompose undissolved macromolecules in malt into low-molecular substances, mainly protein and starch. The secondary cooking method is generally used, and the whole process can be completed in 3 to 4 hours.
4 Filtration: After the saccharification is completed, the leached material in the mash is separated from the smuts in the shortest time to obtain a clarified wort. The wheat wort was used as a filter to extract the first wort at a concentration of 16.5%. Then the second wort is washed out with hot water at a temperature of 75-80°C. The first and second worts are mixed so that the final wort concentration is 11.5% to 12%.
5 Boiling: Boiling can destroy the enzyme in the wort to make the protein precipitate. At the same time, the wort is also sterilized. The boiling time under normal pressure is 1.5 to 2 hours. After boiling, the wort was quickly cooled and filtered to obtain a dark wort.
6 Blending: Mix the prepared sugar solution, wort and milk, stir well, and adjust the pH to 6.5-7.0.
7 Homogenization: The homogenization temperature is 60-70°C and the pressure is 15 MPa.
8 Sterilization and Filling: Sterilization at 121°C for 15 seconds, sterilization at 137°C for 4 seconds, and shelf life of three months can be achieved.
9 storage temperature: generally 4 ~ 6 °C.
General Assay And Diagnostic Apparatuses are involved in procedures in laboratory medicine, environmental biology and molecular biology assessing and measuring the amount or functional activity of a target entity. The target entity can be a drug, a biochemical substance or a cell in an organism or organic material. The assay usually aims to measure an intensive property of the entity and express it in a relevant measurement unit. Assays have become a routine part of modern medical, environmental, pharmaceutical and forensic businesses.
General Assay And Diagnostic Apparatuses
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