Solutions-4-Henan Weichuang Bio-tech Co., LTD.

Fresh Noodles Preservation | Buffered Vinegar Powder A64

◆ Experimental Purpose: To test the preservation effect of Buffered Vinegar Powder A64 in fresh noodles. ◆ Experimental Conditions: 37℃ for 8 days ◆ Experimental Groups: Blank Group (no preservatives added) Experimental Group 1 (adding 0.1% A64) Experimental Group 2 (adding 0.25% A64) The three groups of samples were compared, and the results are as follows: Total Plate Count (CFU/g) Group/Time Day 2 Day 3 Day 4 Day 6 Day 8 Blank Group 5.96×104 ＞4.0×104 ＞4.0×104 ＞4.0×104 ＞4.0×104 Experimental Group 1 1.32×102 3.54×103 ＞4.0×104 ＞4.0×104 ＞4.0×104 Experimental Group 2 88 1.25×102 2.98×103 3.82×104 ＞4.0×104 Sensory Evaluation Group/Time 1 Day Sensory Evaluation 2-4 Days Mold Growth 6-8 Days Mold Growth Blank Group On the first day, the noodles are bright in color; the surface is smooth and the structure is tight; the strength of biting through the noodles is moderate; they are chewy, elastic, refreshing, non-sticky, and have a smooth taste with a fresh floury aroma. Mold Mold Experimental Group 1 No mold Mold Experimental Group 2 No mold Mold Conclusion: ★ The total plate count of the blank group exceeded 4000 CFU/g on the second day at 37°C, and mold began to grow on the second...

Tomato Sauce Preservation | Buffered Vinegar Powder A64 with Lab Report

◆ Experimental Purpose: To test the preservation effect of Buffered Vinegar Powder A64 in tomato sauce (stored at 25℃) ◆Experimental Groups: Prepare Buffered Vinegar Powder A64 solutions of different concentrations The blank group does not add Buffered Vinegar Powder A64 The positive control group adds 0.5% potassium sorbate (Note: A64 is white powder, which is dissolved in water to make a solution.) Sensory Evaluation Sample Day 1 Day 2 Day 3 Day 4 Day 5 Blank group No pungent smell, strong tomato flavor No pungent smell, strong tomato flavor Slight pungent smell, slight odor Slight pungent smell, slight odor Slight pungent smell, obvious odor 0.2% Slightly pungent smell, strong tomato flavor Slightly pungent smell, strong tomato flavor Slight pungent smell, slight odor 0.4% No pungent smell, strong tomato flavor 0.6% 0.8% Slightly pungent smell, strong tomato flavor 1.0% 1.2% Control group ★ Based on the above experimental results, it can be concluded that the...

Crab Paste Preservation | Buffered Vinegar Powder A64 with Lab Report

◆ Experimental Purpose: To test the preservation effect of buffered vinegar powder A64 in crab paste (stored at 25℃) ◆Experimental groups: Prepare Buffered Vinegar Powder A64 solutions of different concentrations The blank group does not add Buffered Vinegar Powder A64 The positive control group adds 0.5% potassium sorbate (Note: Buffered Vinegar Powder A64 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, no odor Normal, no odor 0.8% Color Yellow, basically uniform Yellow, basically uniform Uneven yellow and white Uneven yellow and white Smell Normal, no...

Plant-based Protein Meat Preservation | Buffered Vinegar Powder A64 with Lab Report

♦ Experimental Purpose: To test the preservation effect of Buffered Vinegar Powder A64 in plant-based protein meat (stored at 37°C) ♦ Experimental Groups: Different concentrations of Buffered Vinegar Powder A64 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 normal flavor normal flavor strong sour taste Experimental Group normal flavor normal flavor strong sour taste Control Group normal flavor slight sour taste, acceptable sour taste and odor ★The sensory evaluation results showed that the positive control group had a sour taste on the 10th day, while the other groups had a strong sour taste on the 20th day. Total Plate Count (CFU/g) Group Day 1 Day 3 Day 5 Day 7 Day 9 Day 10 Day 20 A64 Concentration (%) 0.0% 28±1.03 78 3.18×102 7.20×102 5.09×103 8.22×103 7.97×106 0.4% 60 1.51×102 2.27×102...

Cold Fresh Meat Preservation | Buffered Vineger Powder A64 with Lab Report

◆ Experimental Purpose: To test the preservation effect of Buffered Vinegar Powder A64 in cold fresh meat (stored at 4℃) ◆ Experimental Groups: Blank Group (sterile water) 0.8% Buffered Vinegar Powder A64 0.4% Fermented Whey Powder Comparison of the three groups of antibacterial products, the results are as follows: Determination of Drip Loss Rate Number Group Drip Loss (%) 1 sterile water 18.20% 2 A64 14.63% 3 fermented whey powder 12.90% Total Plate Count(CFU/g) Time/Group Sterile water(CFU/g) APN-F2(CFU/g) Fermented Whey Powder (CFU/g) Day 0 2.9×104 / / Day 1 2.9×104 7.8×103 1.32×104 Day 3 3×104 8.9×103 2.58×104 Day 6 3.3×105 2.1×104 3.8×105 Sensory Evaluation Group 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 Flavor odorless odorless odorless slight odor slightly sour, off-odor slightly sour, off-odor Color normal normal overall...

Bread Preservation | Buffered Vinegar Powder A64 with Lab Report

♦ Experimental Purpose: To test the preservation effect of Buffered Vinegar Powder A64 in bread ♦ Experimental Conditions: Incubate at 37° for 8 days ♦ Experimental Groups: Blank Group (no preservatives added) Experimental Group (adding 0.15% A64) The two samples were compared, and the results are as follows: Total Plate Count (CFU/g) Group/Time Day 2 Day 3 Day 4 Day 6 Day 8 Blank Group（CFU/g) 4.55×104 3.83×105 >1.0×105 >1.0×105 >1.0×105 Experimental Group(CFU/mL) 0 <10 76 1.15×102 2.36×104 Sensory Evaluation Group/Time Day 2 Day 3 Day 4 Day 6 Day 8 Blank Group (CFU/g) 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, soft to the touch, and moderately elastic. The crust is golden yellow; the aroma of the bread is poor; it has a sour taste and sticks to the teeth; the crust is hard. The surface color becomes lighter; there is a sour smell...

Meat Processing Preservation Cases | High Acidity White Vinegar

Unlock Better Plant-Based Meat with High-Acid Vinegar Elevate your plant-based meat products with a simple yet powerful solution—high-acid vinegar. 🌿 1. Cleaner Flavor, Better Taste Plant proteins like soy and pea often bring beany or off-notes. High-acid vinegar reacts with odor compounds, helping reduce unwanted smells and delivering a cleaner, more natural taste. 🥩 2. Improved Texture, Meat-Like Bite Acid gently loosens plant protein structure, making the product more tender and less dry. At the same time, it improves water retention, resulting in a juicier, more meat-like bite. 🛡️ 3. Extended Shelf Life & Food Safety By lowering pH, vinegar helps inhibit the growth of bacteria, molds, and yeasts. Its natural antioxidant components also slow down oxidation, keeping products fresher for longer. 🚀 Why It Matters ✔ Better flavor ✔ Juicier texture ✔ Longer freshness Elevate Meat Dishes with High-Acid Vinegar Elevate your plant-based meat products with a simple yet powerful solution—high-acid vinegar. 🍖 1. Richer Flavor, More Appetizing High-acid vinegar adds a refreshing sour note that balances richness and enhances overall taste. It creates layered flavors—perfect for classic sweet & sour dishes that stimulate appetite. 🥩 2. Tender & Juicy Texture The natural acidity helps break...

Soy Sauce Preservation | Potassium Cinnamate | Replaces Traditional Additives

For soy sauce, if you want to avoid adding preservatives, you need to add more salt. Salt is the oldest preservative. But when there is too much salt, the soy sauce will be particularly salty, which is neither delicious nor healthy. Studies have shown that the dietary factor that contributes most to the risk of cardiovascular death in my country is excessive sodium intake. If the salt content is reduced, the antibacterial ability will also decrease. After all, we can’t use up the soy sauce in one day. A bottle of soy sauce needs to be used for one or two months. If it is left at room temperature every day, microorganisms may multiply and grow a layer of mold. The traditional solution is generally to add potassium sorbate to soy sauce, but in recent years, the public’s attention to food safety and nutritional health has been deepening. Consumers will read the ingredient list before buying food. For foods with lengthy ingredient lists and a large number of food additives or chemical foods, they are automatically classified as unhealthy foods by consumers. Food manufacturers hope to respond to this consumer trend by seeking safe, long-lasting and reliable natural ingredients. So...