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Safety analysis of edible enzyme production

Biological hazards (1) The processing process and the utensils and equipment used are not thoroughly disinfected, and the pollution of toxic and miscellaneous bacteria cannot be effectively isolated. In the industrial production of edible enzymes, adequate and

Fermentation process of edible enzymes

Traditional fermentation process The production process of traditional fruit and vegetable enzymes generally has the following processes: raw material selection and impurity removal→cleaning→cutting→canning→sealed fermentation→filtration (fermentation liquid)→

The difference between vinegar and enzyme fermentation

First of all, in terms of raw material selection, enzymes are different from wine and vinegar. The available raw materials are wider. Fruits and vegetables, medicinal and food homologous medicinal materials can all be used as fermentation raw materials. Second

The fermentation process of the enzyme is clear after reading it!

Although the origin of modern enzymes is mostly based on Japanese enzymes, it has a history of nearly 100 years since its birth. But strictly speaking, enzymes are not a novel product, because our ancestors have applied fermentation technology related to enzym

Are canned fruits fresh?

Many people have a question about canned food-how can canned fruit be stored for so long without additives? In fact, in response to this question, Hao Yu, Secretary-General of the China Food Industry Standardization Technical Committee, specifically answered:

Introduction to the technological process of the canned oranges processing pr...

The canned citrus production line and the canned orange production line are made of high-quality stainless steel materials. It not only has the advantages of accurate fruit size classification, less damage, clean orange network removal, good orange water separ

Plant-based yogurt

Depressions in the value chain Although plant-based dairy products are not strictly dairy products, due to the rapid growth of plant-based protein beverages in the past two years and their alternative relationship with white milk, they have become a major issu

Cheese

Li Shengli, the chief scientist of the National Dairy Industry Technology System, mentioned that "foreign consumers eat cheese and milk, we mainly drink milk." She said that one of the shortcomings of my country's dairy industry is the unreasonab

How to seize the core factors driving growth in the developing category of da...

In the "big plate, high growth" category, the core question we think about is: How does this market make money? Will there be game-changing changes in the factors driving past growth, or will it continue to support the growth of this category? Are th

Milky drinks

We split milk-containing beverages into configuration milk-containing beverages and fermented milk-containing beverages. Configuration-based milk-containing beverages are a typical sunset category. We can see that white milk and room temperature yogurt are con

Low-temperature white milk: The core factors affecting purchases are changing...

According to industry statistics, in China's liquid milk consumption structure, pasteurized milk accounted for 10%, ultra-high temperature sterilized milk (also known as normal temperature milk, UHT milk) accounted for 40.6%; fermented milk accounted for 2

Room temperature white milk: When the user just wants to drink a cup of milk,...

We disassembled white milk into two parts, room temperature white milk and low temperature white milk. In the late 1990s, domestic companies began to introduce room temperature milk production lines. Prior to this, low-temperature liquid milk was still the mai