Peptone,Yeast extract,L-Glutamine,L-tryptophan,L-alanine,L-aspartic acid,L-methionine,L-threonine,Xanthan gum,Gellan gum,Bovine,serum albumin,Trishydroxymethylaminomethane,IPTG,Sodium pyruvate
Peptone Basic Information
Peptone Structure
Peptone,Yeast Extract,L-Glutamine,L-Tryptophan,L-Alanine,L-Aspartic Acid,L-Methionine,L-Threonine,Xanthan Gum,Gellan Gum,Bovine,Serum Albumin,Tris Hydroxymethyl Aminomethane,Iptg,Sodium Pyruvate ShanDong YingLang Chemical Co.,LTD , https://www.sdylhgtrade.com
Fresh mushrooms, white sugar, salt, spices, etc., commercially available, lactic acid bacteria (Lb, St) species.
Preparation of brewing water
50 grams of white sugar, 20 grams of salt, dissolved in 1000 milliliters of water, then add about 100 grams of ginger, garlic, and spices, boil the water, cool, and then put it into a pre-washed glass container to access Lactobacillus A variety of 50 ml, incubated at 35 °C for about 20 hours, set aside.
Process flow
Fresh mushrooms → Wash → Boil for 2 minutes → Drain and drain → Cool → Infuse → Finished product.
Operation points
Choose a thick, large shiitake mushroom and remove the base material from the mushroom shank. Add a small amount of salt and spices (500 grams of fresh mushrooms and 5 grams of salt) in the boiling process, and the water must not have fresh mushrooms.
In the brewing process, every 500 grams of fresh mushrooms is filled into a container filled with 1 liter of brewed water. The container of fresh mushrooms is preferably sealed. The brewing water must submerge the mushroom noodles about 3-5 cm. At the same time, in order to increase the crispness of soaking mushrooms, calcium chloride may be added in a ratio of 0.05% when the brewing water is formulated. General temperature 30 °C brew 2-3 days to mature; 20 °C brew 5-7 days to mature. In the event of mildew, a small amount of white wine, vinegar or fresh ginger or basil leaves may be added.
In the production of brewing water, the ratio between the two kinds of lactic acid bacteria is determined by the taste evaluation of the finished product. According to the taste, the two types of lactic acid bacteria (Lb: St) are 1:1 mixed and have the best flavor after being mixed. The brewing temperature is preferably controlled at 20-25° C., and the brewed mushrooms with excellent flavor can be obtained after brewing for 3-4 days. .
CAS: 73049-73-7
MF: C13H24O4
MW: 244.32726
EINECS: 615-895-9
Mol File: 73049-73-7.mol
solubility H2O: 50 mg/mL
form powder
color Dark cream powder
Odor Odorless
PH 6.5-7.5 (2% in H2O)
Water Solubility Soluble in water. Insoluble in alcohol.
Sensitive Moisture Sensitive & Hygroscopic
EPA Substance Registry System Peptones (73049-73-7)
material