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      改良的酵母浸汁-孟加拉紅肉湯的配制配方

      發布時間:

      2022-12-27

      作者:

      日水生物


       改良的酵母浸汁-孟加拉紅肉湯配制方法:
      稱取本品22.8g于1L蒸餾水或去離子水中(可按比例增加或減少配制量),加熱煮沸至完全溶解,分裝,115℃高壓滅菌30分鐘。
       
      Formula(配方): g/L
       
      Monopotassium Phosphate
      磷酸二氫鉀 0.508g
      Disodium Hydrogen Phosphate 
      磷酸氫二鈉 11.21g
      Yeast Extract酵母浸粉 5.0g
      Sodium Chloride氯化鈉 1.0g
      Magnesium Sulfate(硫酸鎂 0.01g
      Sodium pyruvate丙酮酸鈉 1.0g
      Sorbitol山梨糖 4.0g
      Rose Bengal孟加拉紅 0.04g
      pH8.0±0.2(25℃)
       
       
       
      Preparation method:
      According to take this product 22.8 g in 1 l of distilled water or deionized water (can be in proportion to increase or decrease preparation), heating boiling until completely dissolved, repackaging, 115 ℃ high pressure sterilization for 30 minutes.
       
      Formula: g/L
       
      Monopotassium Phosphate
      Potassium dihydrogen phosphate is 0.508g
      Disodium Hydrogen Phosphate
      Hydrogen disodium phosphate 11.21g
      Calcium Extract Yeast Extract starch 5.0g
      Sodium Chloride Sodium Chloride 1.0 g
      Magnesium Sulfate, Magnesium Sulfate 0.01 g
      Sodium pyruvate pyruvate pyruvate 1.0g Sodium pyruvate
      Sorbitol Sorbitol Sorbitol Sorbitol 4.0g
      Rose Bengal Bengali red 0.04g
      PH8.0 + / - 0.2 (25 ℃)
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