1.Sodium Gluconate
Sodium Gluconate,98% Sodium Gluconate,White Sodium Gluconate,Sodium Gluconate 99% Shandong Tiancheng Chemical Co., Ltd. , https://www.tianchengchemical.com
1. Specifications
2. ISO9001, 22000,14001
Quality Standard
Industry grade
food grade
Assay%
≥98.0
98.0-102.0
Moisture%
≤0.50
≤0.30
Reduzate%
≤0.70
≤0.50
PH
6.2-7.8
6.2-7.8
Sulfate%
≤0.05
≤0.05
Chloride
≤0.07
≤0.07
Pb ug/g
≤2
≤1
Arsenic ug/g
≤2
≤2
Heavy metals ug/g
≤10
≤10
When mushrooms are harvested, they should be gently placed in plastic baskets, and they must not be squeezed and deformed. Then the impurities on the mushrooms should be removed, the mushrooms should be picked up, the stems must be cut off, and the size should be classified according to the size, thickness, and moisture content of the cap. , Emissions on bamboo curtains or banquets, placed in a ventilated place. Should be processed in a timely manner, long stacking together will reduce the quality. 1. Drying of shiitake mushrooms (1) Drying: Mushrooms that are to be dried must be sprayed directly onto the mushrooms within 2 to 3 days before harvesting, so as to avoid excessive water content of the mushrooms. When the mushroom body matures, the pellicle membrane has just ruptured, and when the edge of the cap is inwardly rolled, it should be timely harvested. It is best to harvest on sunny days. After harvesting, use a stainless steel scissors to cut the stem base and classify it according to the size, thickness, and moisture content of the cap. The bacteria pleats are placed on the mat or bamboo curtain and placed in the sun. dry. It usually takes about 3 days to get enough dryness. The method of drying mushrooms is simple and the cost is low. However, in the early stage of drying, enzymes and other active substances in the mushrooms cannot lose their activity immediately, and they have a certain “after-ripening†effect, which affects the quality of the products. In case of rainy weather, it is difficult to dry out qualified mushroom. In addition, the dried mushrooms are not as aromatic as the dried mushrooms and have an impact on the value of the product. (2) Drying: The mushrooms that have just been harvested are immediately cleaned, the stems are cut off, and the stems are sorted according to their size and thickness. The bacteria pleats are laid down under a bamboo sieve and the sieve holes are not less than 1 cm. First, the dryer is preheated to about 45°C to reduce the humidity inside the machine, and then the bamboo sieves for spreading fresh mushrooms are placed on a drying rack. Small thick mushrooms, mushrooms with low water content are placed on the upper layer of the shelf, mushrooms such as thin mushrooms and caps are placed on the middle layer of the shelf, and large and thick mushrooms or mushrooms with large water content are placed on the lower layer of the rack. The temperature inside the machine gradually decreased, and the initial baking temperature was 35°C for the dried mushrooms and 30°C for the wet mushrooms. At this time, the mushroom body has a large amount of moisture, and the surface moisture rapidly evaporates after being heated. In order to accelerate the evaporation of water, the air inlet and the exhaust port of the dryer are fully opened, the ventilation volume is increased, the water vapor is discharged, and the upright pleats are fixed. To prevent lodging. The baking temperature is not easy to be high at this moment, otherwise the mushroom body is easy to be black and steamed. The water vapor should be drained in time to prevent the appearance of free water on the mushroom table so as not to affect the color and aroma of the mushroom, and it is not easy to dry. During baking, the temperature rises by 5°C every 3 hours. When the baking temperature rises to 45°C, evaporation of the water from the mushroom body decreases, and 1â„3 of the intake and exhaust ports can be closed at this time. Bake into the drying period of the mushroom body, and after maintaining for 3 hours, open the door and change the position of the upper and lower layers of the baking screen so that the degree of drying of the mushroom body in each layer is the same. After that, the temperature is increased by 5°C every 1 hour, and when the temperature rises to 50°C, the 1/2 intake and exhaust ports are closed. When the temperature rises to 55°C, the pleats and the edges of the cap have dried completely, but the stem has not reached enough dryness. At this time, the heating should be stopped, and the baking temperature should be reduced to about 35°C. Since the temperature in the mushroom is higher than the surface temperature of the mushroom at this time, the moisture in the mushroom is accelerated to the surface of the mushroom body. After 4 hours, it is reheated and reheated. When the temperature rises to 50-55°C, the 1/2 intake and exhaust ports are opened. After 3 to 4 hours, the intake and exhaust ports are closed, and baking is controlled. The temperature is maintained at 60°C for 2 hours to reach full dryness. (3) Drying combined with drying: Freshly-harvested fresh shiitake mushrooms are trimmed on a bamboo sieve after being trimmed and dried in the sun for 6 to 8 hours to make the mushroom body dehydrated before baking. This reduces baking costs and also ensures the quality of dried mushrooms. (4) Storage of Dried Mushrooms: After the dried mushrooms have a water content of 13% or less, the handles of the mushrooms are easily broken, and a crisp sound is emitted. However, it is not easy to be too dry or it will break easily. Dry shiitake is easy to absorb moisture and regain moisture. It should be packed in double-layered large plastic bags according to classification level and sealed in bags. It can also be packed in plastic bags according to customer's requirements according to grade and weight, sealed bags, and then loaded with cardboard boxes. , Put it on a cool, dry and shady place with a relative humidity of 50% or less at room temperature around 15°C. To prevent rats and insects, always check the storage conditions. 2. There are many methods for the preservation of shiitake mushrooms, such as quick freezing, cold storage, chemical, air conditioning and microwave. (1) Dehydration, cold storage and preservation: Mushrooms are sprayed for 10 hours before harvesting, harvested when they are ripe at 78, and the stems are removed for selection. The stems are removed and graded according to the customer's requirements. Then the mushroom pleats are placed on the hem. On bamboo blinds, put it in the sun and dry it in the sun, and dry it in the autumn and spring seasons for about 3 to 4 hours. In the summer, the sun is strong and dry for 1 to 1.5 hours. After the drying of the mushroom dehydration rate of 25% to 30%, that is, 100 kg of fresh mushrooms after the drying of 70 kg to 75 kg. At this time, the stalk handle has a moist sensation and the pleats shrink slightly. Grading, quantitative loading into the carton, the box jacket on the preservation bag, and then into the carton, deposited at 0 °C. (2) Sealed packaging Refrigerated and fresh-keeping: After the fresh mushrooms are carefully selected and trimmed, the bacteria pleats are put into plastic bags upwards and stored at about 0°C. Generally can be kept fresh for about 15 days, suitable for sale in selected shopping malls.
Sodium gluconate is a highly versatile multi-hydroxy organic acid, in medicine, food, petrochemical, manufacturing, construction, textiles, etc. There are a wide range of uses.