Sweet inoculated with lactic acid fermentation lactate

Sweet inoculated with lactic acid fermentation lactate . The method is : Wash → add boiling water into a paste , stir → → → Join malt fermentation inoculated lactobacillus → → → plus lime and supernatant standing → ​​→ cooling evaporation , crystallization pigment → → wash bag into a pie ; repeat washing and squeezing → ​​→ press operation water , heated to dissolve the crystalline refined → → → concentrate drying products. Industrial lactic acid Method: take calcium lactate crystallization → add water , heating deepen into sulfuric acid dilution → → → → heating stir lactate into lactic acid powder → plus active carbon filter → → heating → ​​→ filtration was concentrated lactic acid . " Want to buy some jelly to do the same test, they found a piece of supermarket shelves suddenly empty. Jelly I now hand the number was not enough to detect , to collect the same batch of jelly ." Lee call the newspaper said , March 14 am the son of a sudden vomiting, magnessium lactate , was diagnosed with acute gastroenteritis , the son of the breakdown of food the day before , it is suspected Lang jelly is the culprit ( see figure ) . 14 afternoon, Ms. Lee to buy jelly shilipu Yokado shopping complaints , two hours later ready to buy jelly same point , but found the piece of shelves suddenly empty.

lactic acid powder Introduction

Performance: JinDan lactic acid powder is produced by the natural fermentation of glucoseLactic acid. It is a mixture of L-lactic acid and L-lactate. Product is white granules or powder, pure mild acidity, soluble in water, deliquescence phenomenon. Packaging: composite paper bag lined with food-grade polyethylene plastic film; NW 20KG / bag.
Standard: reference to foreign standards, technical specifications or customer requirements.
Main use: used as food or feed additives,JinDan buffered lactic acid it can improve the flavor of food and prolong shelf life. Widely used in canned food, bread, flour, cakes, feed and other industries, as a food flavor improver. Particularly suitable for a variety of solids and acidity regulator powdered food, and its excellent antibacterial PH value adjustment function and the ability to effectively inhibit microbial growth and extend shelf life of food.