改良的酵母浸汁-孟加拉紅肉湯的配制配方
發(fā)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 ℃)