Natural Preservative Experimental Data-2-Henan Weichuang Bio-tech Co., LTD.

Cultured Sugar Powder APN-F2 & Crab Paste

◆Purpose of the experiment: To test the preservation effect of cultured sugar powder APN-F2 in crab paste (stored at 25℃) ◆Experimental groups: Prepare cultured sugar powder APN-F2 solutions of different concentrations The blank group does not add cultured sugar powder APN-F2 The positive control group adds 0.5% potassium sorbate (Note: Cultured sugar powder APN-F2 is white powder, soluble in water to make a solution.) Sensory evaluation Sample Index Day 1 Day 7 Day 8 Day 10 Blank Group Color Yellow, basically uniform Uneven yellow and white Uneven yellow and white Uneven yellow and white Smell Normal, no odor Normal, no odor Sour taste Sour taste 0.4% Color Yellow, basically uniform Yellow, basically uniform Uneven yellow and white Uneven yellow and white Smell Normal, no odor Normal, no odor Normal,...

Cultured Sugar APN-F2 & Plant-based Protein

♦ Purpose of the experiment: To test the preservation effect of cultured sugar powder APN-F2 in plant-based protein meat (stored at 37°C) ♦ Experimental groups: different concentrations of cultured sugar powder APN-F2 solutions were prepared; the blank group did not add any solution; the positive control group added 0.5% potassium sorbate. Sensory evaluation Sample Day 1 Day 10 Day 20 Blank group Has unique aroma of jerky Has unique aroma of jerky Has strong sour taste Experimental group Normal, has its own unique aroma Normal, has its own unique aroma Has strong sour taste Control group Normal, has its own unique aroma Has slight sour taste, acceptable Has sour taste, odor ★The sensory evaluation results showed that the jerky control group had a sour taste on the 10th day, while the other treatment groups had a strong sour taste on the 20th day. Colony count (CFU/mL) Group Day 1 Day 3 Day 5...

Cultured Sugar Powder APN-F2 & Fresh Meat

◆Purpose of the experiment: To test the preservation effect of cultured sugar powder APN-F2 in cold fresh meat (stored at 4℃) ◆Antibacterial products: Blank group (concentration: sterile water) Cultured sugar powder APN-F2 (concentration: 0.8%) Whey fermentation powder (A) (concentration: 0.4%) Comparison of the three groups of antibacterial products, the results are as follows: Determination of drip loss rate Serial number Group Drip Loss 1 sterile water 18.20% 2 APN-F2 14.63% 3 Whey fermentation powder 12.90% Total colony count(CFU/mL) Sterile water(CFU/mL) APN-F2(CFU/mL) Whey fermentation powder (CFU/mL) Day 0 2.9×104 / / Day 1 2.9×104 7.8×103 1.32×104 Day 3 860 210 470 Day 6 3.3×105 2.1×104 3.8×105 Sensory evaluation Sample Index 24h 48h 72h 96h 120h 144h Sterile water Texture smooth, non-sticky smooth, non-sticky smooth slightly sticky, not fresh slightly sticky, not fresh slightly sticky, not fresh Smell odorless odorless odorless slight odor slightly sour, smelly slightly sour, smelly Color...

Cultured Sugar Powder APN-F2 & Bread

◆Purpose of the experiment: To test the preservation effect of cultured sugar powder APN-F2 in bread ◆Experimental conditions: 37° observation for 8 days ◆Experimental groups: Blank group (no preservatives added) Experimental group (adding 0.15% cultured sugar powder APN-F2) The two samples were compared, and the results are as follows: Total colony count Sample Total bacteria count in 2 days Total bacteria count in 3 days Total bacteria count in 4 days Total bacteria count in 6 days Total bacteria count in 8 days Blank group（CFU/mL) 4.55×104 3.83×105 >1.0×105 >1.0×10 >1.0×105 Experimental group(CFU/mL) 0 <10 76 1.15×102 2.36×104 Sensory evaluation Sample 2-day sensory evaluation 3-day sensory evaluation 4-day sensory evaluation 6-day sensory evaluation 8-day sensory evaluation Blank group The skin is golden yellow in color and has the aroma of baked goods.It is soft and palatable and does not stick to teeth and not sour. It feels soft and has moderate elasticity. The skin is golden yellow; the fragrance is light and there is no peculiar smell; the taste is bland, slightly sticky to the teeth,...

Solutions

Cultured Sugar Powder APN-F2 & Crab Paste

Cultured Sugar APN-F2 & Plant-based Protein

Cultured Sugar Powder APN-F2 & Fresh Meat

Cultured Sugar Powder APN-F2 & Bread