First, the ratio of practical raw materials
Fresh corn stalk l00 kg, amylase 0.5 kg (or bran 20 kg or malt powder 15 kg), crude rice glutinous rice 20 kg.
Second, the process technology points
1. Raw materials and crushing: Remove most of the stems and leaves from the fresh corn stalks, use the straw in the stems for 5 knots, chop them up or cut them into small pieces of about 3 cm with a trowel, and then crush them.
2. Steaming and saccharification: According to the ratio of raw materials, the milled corn stalks and the coarse rice bran are evenly mixed, and the steam is softened by the steam. After mixing, the mixture is placed in the steamer. In order to make the steam smash the straw, the iron pot is added 50~ Clean water of about 70 kg, boil and steam for 30 minutes, so that the straw and straw heart soften. Pour the softened steam into a large tank. When the temperature drops to about 60~65 °C, mix 0.5% amylase (AMY) as a saccharifying agent. If there is no amylase, 20% bran can be used instead. If the cost of malt powder is increased, it is 15% more sugar than amylase. After mixing well, add about 75 kg of steamed water of about 50 kg, and mix it with the clean wooden stick along the side of the cylinder. To prevent contamination of the bacteria, the cylinder mouth is tightly sealed with a plastic film, and the temperature is maintained at about 70 degrees to ferment and saccharify it. The time is about 24 hours.
3. Filtration and concentration: the saccharification material is taken into the filter bag, filtered, and the sugar liquid is poured out with a spoon to wash the dressing to increase the filtration speed, and repeatedly squeezed until no water drops, and the sugar residue can be used as livestock feed. The filtrate is transferred to an iron pot and boiled under high pressure to make the water vaporize and evaporate. Pay attention to the constant stirring to prevent the sugar liquid from sticking to the paste. When the sugar in the pot rises, the sugar filling can not be added, and the spoon can be stirred with sugar. The slurry will fall by itself. Soon after the foaming, the sugar filling is fish scale, and the color is yellow red. When the concentration is 40 degrees, the concentration can be stopped. After the pan is cooled, it is the finished sugar. Concentration end point experience judgment method: If there is no wave meter inspection, a piece of concentrated sugar can be picked up by a bamboo piece or a glass rod to drip the human cold water, and the droplets gather and sink in a few seconds without spreading, that is, the concentration required for concentration.
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