Propagation of microorganisms will promote fat oxidation

Meat corruption caused mainly by three factors : 1, microbiological contamination, growth and reproduction ; 2 , fat oxidation defeat ; 3 , myoglobin gas discoloration. Interaction of these three factors , the propagation of microorganisms will promote fat oxidation and discoloration of myoglobin and lipid oxidation will change the Sodium lactate  trains and promote myoglobin discolored meat preservative on the current methods are reviewed. Fermented meat products have good storage characteristics , it is the use of artificial environmental control , the use of lactic acid bacteria in meat dominant , the meat of carbohydrates into lactic acid , reduce the PH value, and inhibit the growth of other microorganisms , ferrous lactate products to be used in combination with other preservation techniques .

Use a strong and effective anti-corrosion effect

Such as potassium sorbate, not only does not play a role in anti-corrosion , it will become a source of nutrition for microbial growth .
Ethyl lactate aware of the toxicity of various preservatives and scope , in accordance with the safe use of volume and scope to add it. Such as sodium benzoate , because of its toxic and in some countries has been disabled , and the Chinese are strictly uncertain only in its sauce , ferrous lactate , pickles , canned and some alcohol use . 3 , should be aware of the effective use of various preservatives environment , acidic preservatives used only in a strong acidic environment of an effective anti-corrosion effect, but is used in a neutral or alkaline environment but not much effect , such as sorbic acid potassium, sodium benzoate .

The use of sodium lactate is still very limited prior

The effect of radiation preservation technology for further study . In short, the preservation of meat requires more comprehensive application of various preservative measures , play to their strengths , to achieve the best preservation effect . Ethyl lactate trend of meat preservative is a natural preservative to the application of new packaging technology and the widespread use of irradiation technology .
Recently the use of sodium lactate is still very limited . USDA that lactate is safe, maximum use of up to 4% , ferrous lactate has two corrosion mechanisms , sodium lactate can be added to reduce the water activity of the product , thereby preventing the growth of microorganisms ; lactate ions have antibacterial functional groups . Lactate rat damage, Salmonella and Staphylococcus aureus inhibition , at present, mainly used lactate corrosion from within .

Dough surface can be used as an emulsifier

Saturated distilled monoglyceride ester is the most representative and effective dough softeners . Aging of wheat starch dough dough softening is considered predators . Ethyl lactate dissolved in water-swellable , baked to form a relatively stable after cooling to form a gel state bread structure, and decrease with temperature , prolonged , amylose will return cemented insoluble state , and then hardened , brittle , so that the softness of bread greatly reduced. Glyceryl esters such as when added to the dough emulsifier , after stirring the starch molecule is absorbed in the dough temperature ferrous lactate 55 ℃ , he would with amylose complexes to form a spiral . This reaction will increase the gelatinization temperature of the starch granules , reducing the surface temperature when the amount of gelatinized starch heart , thereby reducing the degree of crystallinity of the starch molecules , the starch granules from the inside to prevent condensation amylopectin , starch to prevent aging, regenerative . It can also reduce the loss of water from the protein structure , delaying the formation of a hard protein .

Flatbed microemulsion membrane filter

Select high efficiency, advanced technology, safe and reliable filter. We used filters and media from the past sand filter rods , hanging ball melting glass filter , Flatbed microemulsion membrane filter cartridge and replaced with titanium folding microemulsion membrane filter, its durability and filtering accuracy greatly improved . Ethyl lactate used sand filter rods , although filter fast , easy to use, but easy to sand off , for some drug adsorption, filter the residual liquid and more .
Currently, the market emerged some new filter, each with its scope : good thermal shock resistance of titanium filters , filter fast , easily broken, has replaced the sand filter rod is mainly used for removing carbon filter ; flat microemulsion membrane filter its membrane pore size is small , the adsorption is small, does not stay liquid, but ferrous lactate  , poor reliability , generally should not be used for large quantities of liquid filter ; variety of materials folding microemulsion membrane filter , wide application , filter area , chemical stability , high filtration precision . Membrane strength, can be used repeatedly after cleaning , when in mass infusion irreplaceable advantages.

Natural pigment stability factor

 More and more popular. However, Monascus red light stability is poor , the use of red yeast red colored meat products, especially low-temperature meat products, in storage or sales process, easy to light and oxidation due to fade . Lactic acid low temperature meat in freezer for about a week selling color faded to gray, is the reason.
Factors affecting the stability of natural pigments are mainly acid, alkali , temperature , oxidizing agents, reducing agents , lactic acid powder  lighting and so on. General monomers having color care when used alone . In the low usage conditions, protect the color of meat is not obvious ; dosage is too high, will increase costs and may affect product flavor. Therefore, to achieve good color protection , you should have several functions or help protect color color protection monomer compound used to achieve functional complementation . Synergies purposes.