Application of traditional fermentation techniques Experimental design

Student, sophomore, right, we just did this question a few days ago ....

Fruit wine: (wine as an example)

Experimental principle::C6H12O6→2C2H5OH+2CO2

Experimental materials: Experimental tools: about 5 pounds of grapes, sealed jars, icing sugar (you can not use)

Experimental steps: the grapes washed and then broken into the sealed jars, add icing sugar, sealed, and wait for it to fermentation!

Testing method: take a sample and test it with potassium dichromate, if it is gray-green color, it proves that the fermentation is successful

Fruit vinegar: take wine as an example,

1 experimental principle: when the oxygen and glycogen are sufficient, the acetic acid bacteria will decompose the sugar in the juice of grapes into acetic acid when there is a lack of glycogen, the acetic acid bacteria will turn the ethanol to acetaldehyde, and then turn the acetaldehyde into acetic acid

2 experimental materials 3 Experimental tools balsamic vinegar appropriate amount, large bunches of grapes, honey appropriate amount.

4 Experimental Steps Wash the grapes and remove the skin, remove the seeds and put them into the juicer to squeeze the juice, pour the filtered juice into a cup and wait for it to ferment

5 Test Methods You can taste, or test the PH value before and after

Curd

1 Experimental Principle Trichoderma reesei breaks down the proteins into small molecules of amino acids breaks down the fats into fatty oils

2 Experimental Materials 3 Experimental tools: tofu

4 Experimental steps

When the Trichoderma bacteria multiply to about the same time it is placed in a clean pot, with a mass ratio of roughly 5:1 (tofu 5 salt 1) salt marinade for a week or so, you can precipitate out excess water in the tofu, so that the curd molding. Finally, the marinated tofu with a dozen degrees of wine and brine soup sealed soak a dozen days after you can eat it

5 detection methods ....