The broken rice was washed with clean water, added with 1.5 to 2 times the amount of fresh water soaked, grinded with a mill, and sieved through a 40 mesh sieve. Control the slurry concentration to 15% -17%, add sodium carbonate to adjust the PH = 6.1, add 0.2% of the total amount of Cad powder to stir. Amylase was added in an amount of 5 units of a-amylase per gram of starch, and was stirred well for 20 minutes. Heat to 85-90°C with a water bath and incubate and stir for 15 minutes. The sample was tested with iodine until it turned brown, indicating complete liquefaction. Warm up to 100°C again. Incubate and stir the enzyme for 10 minutes, reduce the temperature to 61 to 65°C, add fresh water to make 7-7.5%, and adjust the pH to 4.1-4.4. Put the total amount of liquid to 10% of the yeast, heat up to 30 to 33 °C, heat preservation fermentation for 64-72 hours, after the end of the alcohol fermentation, use alcohol to adjust the alcohol concentration in the material to 6-7%, put acid bacteria, stir Fermentation was conducted at 30-33°C for 20 days. The siphon extracts the supernatant liquid (one half of the material is retained in the tank, and the acetic acid fermentation can be continued after filling the wine mash). Heat in water bath until
80 °C, add 3% of the total volume of activated carbon. Incubate and stir for 30 minutes, while hot filter, the filtrate is sterilized and then bottled to obtain the finished product. Its total acid amount is 8.8g/100ml.
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