"Fermentation Technology with a Long History" PPT courseware

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"Fermentation Technology with a Long History" PPT courseware

Part One: Fermentation Technology

The history of fermentation technology in my country: In China, naturally fermented fruit wine appeared during the Longshan Culture period about 4000 AD. The word "wine" can be found in the oracle bone inscriptions of the Yin and Shang Dynasties. Jia Sixie of the Northern Wei Dynasty's "Essential Techniques for Qi Min" lists methods for making koji from grains, making wine, making sauce, making vinegar and pickling vegetables.

The concept of fermentation technology: Fermentation technology refers to the technology that utilizes the fermentation effect of microorganisms, uses some technical means to control the fermentation process, and produces fermented products on a large scale.

(1) Brewing of rice wine

There are a large number of microorganisms growing on the koji, as well as enzymes secreted by the microorganisms. The enzymes have biocatalytic effects and can accelerate the conversion of starch and proteins in grains into alcohol, sugar, amino acids, etc.

Steps:

1. Clean the utensils used

2. Steamed glutinous rice

3. Rinse the steamed glutinous rice with cold water

4. Stir the koji and glutinous rice thoroughly (make a hole in the middle)

5.Sealing

6. Place it in an environment of about 25-30℃

(2) Production of yogurt

Steps:

1. Heat the milk to close to boiling: high temperature sterilization

2. Cool the heated milk: lower the temperature to prevent excessive temperature from inhibiting or killing lactic acid bacteria.

3. Add yogurt: Inoculation is actually adding lactic acid bacteria.

4. Sealing: Prevent bacterial contamination and provide an oxygen-free environment

The production of yogurt requires the participation of lactic acid bacteria, suitable temperature and no oxygen conditions, which can cause the nutrients in the milk to produce lactic acid. Sichuan kimchi, silage, etc. are based on the same fermentation principle.

The long-established fermentation technology PPT, the second part: the development of fermentation technology

Humans have widely used fermentation technology more than 4,000 years ago;

But it was only in modern times that the principles of fermentation technology were clarified.

Fermentation technology has moved from the stage of using original microorganisms in nature for fermentation production to a new stage of creating microorganisms with special properties according to human wishes to produce fermented products needed by humans.

The long-established fermentation technology PPT, the third part: Classification of fermentation products

Chemical products: alcohol, citric acid, spices, etc.

Pharmaceutical products: antibiotics, vitamins, etc.

Food and beverages: sauce products, alcoholic beverages, beverages, etc.

Antibiotic definition:

Chemical substances produced by certain microorganisms that inhibit the proliferation of microorganisms and other cells. Such as penicillin, erythromycin, etc., which help the body resist foreign pathogens.

Fermented food classification

The most commonly used ones used in the production of food through the fermentation process are: yeast, Aspergillus, and bacteria such as lactobacilli, acetic acid bacteria, Brevibacterium flavum, and Corynebacterium. Foods made through the action of these microorganisms usually fall into the following five categories:

①Alcoholic beverages, such as distilled wine, rice wine, fruit wine, beer, etc.;

②Dairy products, such as yogurt, sour cream, kumiss, cheese, etc.

③Soy products, such as fermented bean curd, tempeh, natto, etc.;

④ Fermented vegetables, such as kimchi, sauerkraut, etc.;

⑤ Condiments, such as vinegar, yellow sauce, soy sauce, sweeteners (such as aspartame), flavor enhancers (such as 5′-nucleotide) and MSG, etc.

The value of fermented foods

(1) Rich in vitamins;

(2) Fermented foods have high protein digestion and absorption rates. For example, beans, the digestion and absorption rate of protein after fermentation is as high as over 95%;

(3) Significantly increase the bioavailability of trace elements such as calcium, iron, zinc, and chromium;

(4) Detoxification;

(5) Improve human immunity.

Keywords: Jiangsu Education Edition eighth grade biology PPT courseware for the second volume free download, long-standing fermentation technology PPT download, .PPT format;

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