Select a fresh bulb with a weight of 600 grams or more, trim the steamed bread, and cut off the rough part of the root. After cutting, the color was soaked with 0.1% sodium metabisulfite and 0.1% citric acid. Then blanch for 1 minute at 80°C. After soaking, it is still immersed in the color protection solution. After the temperature of the material is reduced to normal temperature, it is rinsed with water, and the residual color protection solution is washed off. The steamed bread is crushed into 4-6 mm granules and fed to a refiner for refining. The 100-mesh screen is used to separate the crude steamed bread, and some of the pulp may be returned to the refining process as appropriate. The separated taro slurry is homogenized in a high pressure homogenizer at a pressure of 20-30 MPa. Then spray drying, inlet air temperature 140 °C -180 °C, outlet air temperature 80 °C -100 °C, atomizer speed 15000-30000 rev / min, collect taro powder heat sealing packaging.
Shantou starch
Wash coriander bulbs, peel, cut into thin slices and wash again. Immerse in 0.03 mol/l ammonia water for 2 minutes, homogenize with a tissue masher at a lower speed with dilute ammonia solution or enough water to cover, and soak in 0.03 mol/l ammonia solution. 2 hours. Then, they were filtered through a 80 mesh and 260 mesh sieve respectively, and the filtrate was allowed to settle for 48 hours. The upper layer and the bottom residue were removed, and the starch was washed with water several times and dried at 40° C. for 48 hours to obtain steamed starch.
Shantou Frost
Use glutinous steamed bread cultivar Taro. After washing the sand and hairs with a brush or net bag, remove the epidermis and buds and soak in clean water. Cut into slices of 3 to 5 mm and soak immediately in a 10% sugar solution. Add enough water (10% sugar water) according to the recipe and cook in a sandwich pot (or pressure cooker) at a pressure of 0.1 MPa, 120°C, and 20 minutes. After steaming, it is heated and beaten. According to the formula, it is necessary to make up the sugar and add the pre-prepared stabilizer to mix well. Sterilization temperature is 80 °C, sterilization time is 10 to 15 minutes. After sterilisation, it is quickly cooled to 4°C and held at this temperature for a certain period of time. Freeze at -24°C for 30 minutes with vigorous stirring to form a large amount of fine frost. And then placed in -18 °C below the low temperature for a certain period of time, fully cold, but not condensed, you can eat. The product is refrigerated at -18°C.
Bulk of varicella vaccine,semi-Finished Products.It has good safety with low ratio in adverse reaction. And it has been exported to Bangladesh.
In 2008, BCHT successfully launched its product Varicella Vaccine, Live in China. In the following years, BCHT continuously committed to improving the product and led in 2010 removal of gelatin from adjuvant and extended the vaccine shelf-life up to 36 months which is the longest one in the world in 2011. And it has the following qualities.
Biotechnology Bioproducts Preventive,Final Bulk Medicine Preventive,Final Bulk Pharmaceutical Preventive,Vaccine Biological Products Preventive
Changchun BCHT Biotechnology Co. , https://www.ccbcht.com