When it comes to controlling the fermentation process, which processes are mainly controlled

For the disinfection of ice cream mixtures, pasteurization is generally used, which can be kept for 20 minutes at 68-70 or 77 for 15 minutes. The use of such a lower temperature sterilization system can not only kill pathogenic bacteria and most non-pathogenic bacteria, but also avoid the production of cooking flavor and protein denaturation. After the mixture is sterilized at low temperature, it should be quickly homogenized by a homogenizer.

The temperature of homogenization is 60-63. After homogenization, the viscosity increases, which increases the expansion rate, lubricates the tissue, and prevents fat separation. In addition, the digestibility of the fat is also relatively good, and the stability of the finished product is increased, and it is not easy to melt.

After homogenization, it is quickly cooled to 0-4 and maintained at this temperature for 8-12 hours, a process called "maturation" or "aging" of the mixture. The purpose is to increase the viscosity of the mixture, which is conducive to increasing the expansion rate. Next, the process of freezing is to load the mature mixture into the mixing drum of the freezer and freeze it under strong stirring, so that the air is evenly distributed in all the mixture in a very small bubble state, and a part of the water becomes a fine crystal.

The frozen ice cream is directly packed into the container without hardening, which is called soft ice cream, and after being loaded into the container, it is placed below -15 and kept for a period of time, that is, it is hardened. This type of ice cream is called hard ice cream. Ice cream is a kind of nutritious frozen food made by mixing and preparation, homogenizing, sterilizing, maturation, freezing, molding, hardening and other processes with milk or dairy products as the main raw material, adding eggs or egg products, sucrose, emulsifiers, stabilizers and spices.

There are many types of ice cream, and the combination of ingredients is also diverse, and the chemical composition is also inconsistent. The general fat content is 8-14%, the total dry matter is 32-38%, and the sucrose is 13-15%. The production process of ice cream is:

Raw material selection: Mix according to recipe, sterilize, homogenize, cool, mature, freeze, package, quick-freeze hardening, refrigeration. Satisfied.

Sealing status, temperature, humidity, time.

The narrative about the application of traditional fermentation techniques is correct that home-made fruit wine, fruit vinegar and fermented bean curd are usually not purebred fermentation.

Data Extension:

Lactic acid bacteria are strictly anaerobic bacteria, and their fermentation will be inhibited in the presence of oxygen, so the process of making yogurt using lactic acid bacteria should be consistently closed, otherwise it will lead to fermentation failure.

In the process of making fruit vinegar, the aerobic respiration of acetic acid bacteria produces carbon dioxide and water, and the carbon dioxide is dissolved in water to form carbonic acid, and the pH of the solution gradually decreases with the increase of carbon dioxide concentration. In the process of making fruit wine, yeast anaerobic respiration produces carbon dioxide and alcohol, carbon dioxide dissolves in water to form carbonic acid, with the increase of carbon dioxide concentration, the pH of the solution gradually decreases, so the pH of the solution in the process of making fruit wine and fruit vinegar is gradually reduced.

The metabolic type of yeast used to make fruit wine is heterotrophic facultative anaerobic type Xunpaiyu, the lactic acid bacteria used to make yogurt belong to anaerobic bacteria and can only reproduce under anaerobic conditions, and the metabolic type of acetic acid bacteria used to make fruit vinegar is heterotrophic and nutrient-needing type. Sufu is made by fermenting tofu, and a variety of microorganisms are involved in fermentation, among which Mucor mold plays a major role.

Mucor is a filamentous fungus with well-developed white hyphae. Proteases are mainly produced by mucor and other microorganisms, and various enzymes can decompose the proteins in tofu into small molecules of peptides and amino acids; Lipase hydrolyzes fats into glycerol and fatty acids.

Batch fermentation is a production process in which a large-scale substrate is transformed into a target product through a series of steps. The basic steps of the whole process of batch fermentation are as follows:

1. Mixing: Mix all kinds of materials required for fermentation in a certain proportion.

2. Sterilization: The mixed substrate needs to be sterilized to kill bacteria and other microorganisms that may exist and prevent interference with the fermentation process.

3. Inoculation of Hu key: Add appropriate microbial strains (such as yeast, bacteria, etc.) to the substrate to start the fermentation process.

4. Fermentation: Under the conditions of suitable temperature, humidity, oxygen and pH value, microorganisms use the nutrients in the substrate to grow and metabolize to produce the required target products.

5. Separation and purification: the target products and wastes produced in the fermentation broth are separated, and the target products are purified by various methods.

6. Drying and packaging: The purified target product is dried to remove water, and finally packaged and stored.

Batch fermentation is widely used in a wide range of industrial production and food processes. Different products and microbial fermentation processes differ, but the basic process remains the same. Batch fermentation is a complex production process that requires careful planning and strict control to ensure that the quality and quantity of the product can meet the desired goals.

Precautions for batch fermentation:

1. The selection of Weihe Zen organisms: Before the start of fermentation, it is necessary to select the appropriate microbial strain according to the characteristics of the required products and substrates. In general, different strains have different requirements for temperature, pH and nutrients, so it is important to choose the right microorganism.

2. Control of fermentation equipment: In the fermentation process, it is necessary to strictly control and monitor factors such as temperature, humidity, oxygen concentration and pH value. Changes in these factors may affect the growth of microorganisms and the quality of products.

3. Stirring of fermentation broth: stirring can help mix substrate and microbial strains, and ensure that the nutrients and oxygen in the substrate are fully dispersed. The mixing process needs to be done at a good time and speed to avoid disturbing microbial activity.

4. Monitoring of fermentation broth: It is necessary to frequently monitor and analyze the indicators of microorganisms, wastes and target products in the fermentation broth, and find the problem dust in time and adjust and deal with it.

1.Ingredient list: Different ingredients have different nutrients and chemical compositions that affect both the fermentation process and the quality of the final product.

Foods with high protein content are conducive to the hydrolysis of proteins into amino acids during the fermentation process, thereby improving the nutritional value of the product; Ingredients with a high carbohydrate content help to produce more alcohol and carbon dioxide during the fermentation process, which improves the taste and stability of the product.

2.Production steps: During the production process, it is necessary to control the temperature, humidity, oxygen content, pH value and other parameters to ensure that the growth and metabolic activities of microorganisms are in the best state.

For example, too high or too low a temperature will affect the growth and metabolism of microorganisms, resulting in a longer or shorter fermentation time; Too high or too low oxygen content will affect the growth and metabolism of microorganisms, resulting in excessive production of acids or alcohols and other substances during the fermentation process; Too high or too low pH value will also affect the growth and metabolism of microorganisms, resulting in the production of excessive harmful substances or inhibition of microbial growth during the fermentation process.

Here's a list of ingredients and how to make some common traditional fermented foods:

1.Sauerkraut:

List of ingredients: Chinese cabbage, salt, water.

Production steps: Cut the Chinese cabbage into cubes, add an appropriate amount of salt and water to mix well, put it in a clean and oil-free container, and seal it for fermentation. The temperature is kept between 20-30 degrees Celsius during fermentation, and the time varies depending on the season and temperature, generally taking 3-7 days.

2.Yogurt:

List of ingredients: milk, lactic acid bacteria, sugar.

Steps: Heat the milk to about 40 degrees Celsius, add an appropriate amount of sugar, stir well, and cool to room temperature. The lactic acid bacteria are added to the milk, stirred well, and placed in a yogurt maker to ferment.

During fermentation, the temperature is maintained at 40-50 degrees Celsius, and the time varies depending on the type of lactic acid bacteria and milk, but generally takes 2-6 hours.

3.Kimchi:

Ingredient list: Chinese cabbage, salt, water, chili, garlic, ginger and other seasonings.

Production steps: Cut the Chinese cabbage into cubes, add an appropriate amount of salt and water to mix well, put it in a clean and oil-free container, and seal it for fermentation. The temperature is kept between 20-30 degrees Celsius during fermentation, and the time varies depending on the season and temperature, generally taking 3-7 days.

Remove the fermented kimchi.

Acidity and alcohol. Hands-on.

1. In the process of making traditional fermented food, it is necessary to add acid or promote fermentation and acid production before the invention of shed fermentation, otherwise harmful microorganisms will multiply in large numbers, and the physical and chemical factors are acidity.

2. Alcohol has a preservative effect, mainly depending on its concentration, 12-15% fermented alcohol by volume can inhibit the growth of microorganisms in the production process of traditional fermented food, and the physical and chemical factors are alcohol.

Humans have known about fermentation since ancient times. The ancient Egyptians produced bread and cheese thousands of years ago. Our ancestors mastered the art of winemaking 3,000 years ago.

Whether it's bread, cheese or winemaking, there's an indispensable process – fermentation. However, the ancients did not know what this fermentation was all about. They don't know that fermentation is the action of enzymes, and they don't know that enzymes are produced by microorganisms.

Therefore, the ancient Greeks described fermentation as "boiling", which is really a confused concept. And what our ancestors called "fermentation" is much more scientific.

Fermentation engineering, also known as microbial engineering. It is the use of microbial unique fermentation, combined with modern engineering technology, or directly with microbial reactors, large-scale fermentation production. Fermentation products can be either microorganisms themselves (single-cell proteins) or metabolites of the fermentation process.

Modern fermentation engineering is different from the traditional fermentation process operation, it has the following advantages: it can carry out continuous fermentation and semi-continuous fermentation; There is a high degree of automation under computer control; Produced by genetically recombinant engineered bacteria; It can be produced under pressure at around 45. The traditional fermentation process is batch fermentation, manual operation, using natural strains, which can only be carried out at room temperature and pressure.

Because fermentation engineering has so many advantages, it is only natural that it is valued by various countries. Hayden, chairman of the United Nations Advisory Committee of the International Society for Microbiology, told people: "Microbial engineering can become a force that causes industrial restructuring and social structural reform.

That's true.

Fermentation engineering in the modern sense is an open discipline with strong technical and application formed by the intersection and integration of multiple disciplines. The fermentation project has gone through three stages of development: "manual processing of agricultural products, modern fermentation engineering, and modern fermentation engineering".

The basic production process of the fermentation industry is:

There are three stages in the fermentation production process: upstream, midstream and downstream.

1) Breeding of high-performance production strains first;

2) then large-scale culture in artificial or computer-controlled biochemical reactors to produce the intended metabolic cherry shoot product;

3) Finally, the target product is collected and separated and purified to obtain the required product. Spine envy.

Modern fermentation engineering: It is a modern industrial biotechnology system that integrates new technologies such as modern DNA recombination and cell fusion technology, enzyme engineering technology, omics and metabolic network regulation technology, process engineering optimization technology and traditional fermentation technology, greatly improves the level of traditional fermentation technology, and expands the application fields and product range of traditional fermentation. Emphasis on the integrated application of modern biotechnology, control technology and equipment technology in the field of fermentation industry.

Fermentation is a process, which is the process of producing various metabolites in large quantities through microbial culture, and fermentation engineering is a kind of biotechnology, which adopts modern engineering technology means to artificially control environmental conditions and carry out large-scale fermentation production. The application of biotechnology such as fermentation engineering has brought great changes to the traditional fermentation industry. 2. A Brief History of Fermentation Engineering In the 17th century, the first real large-scale brewing was carried out in wooden vats with a capacity of 1,500 barrels (about 136 liters each).

Koch was the first to invent a solid medium to establish a pure culture of bacteria Petri creates a Petri dish (Petri Dish) for microbial plate separation Winograsky and Beijerink invent the enrichment culture method to isolate specific microorganisms In World War I, Weizmann invented acetone butanol fermentation, establishing a true bacteria-free fermentation. In the production of baker's yeast, fed-batch culture was first used.

Summary. Dear, my summary is as follows: temperature control, gas control, sterilization and disinfection control all have an impact on the quality of the product.

What is the effect of the operating conditions in the discovery process on the operating conditions in the fermentation process of the product, on the operating conditions in the fermentation process of the product, and on the quality of the product during the fermentation process?

Dear, my summary is as follows: temperature control, gas control, sterilization and disinfection control all have an impact on the quality of the product.

Each effect is also different on the quality of the product, which should be analyzed one by one, such as poor temperature control will reduce the microbial activity and fail to meet the standards of the desired product; If the disinfection and sterilization control is not good, it will make many bacteria contaminate the fermentation process, of course, the product will not meet the requirements; If the gas is not well controlled, due to the different respiration types of various bacteria, it will affect the fermentation process of bacteria, thus affecting the quality of products. Hope it helps.