Bulk of Rabies Vaccine For Human Use(semi-Finished Products)
1. The standard for internal control is higher than national standard. The Rabies Vaccine has high potency and has good immunogenicity.
2. The vaccine shows good safety with low ratio in adverse reaction. The product is suitable for large scope vaccination in exposure area.
Bulk Of Rabies Vaccine,Mild Bulk Of Rabies Vaccine,Stable Rabies Vaccine Changchun BCHT Biotechnology Co. , https://www.ccbcht.com
80 kg of carrot juice, 20 kg of peanut milk, 6 kg of white granulated sugar, 100 g of sodium phosphate, 300 g of compound stabilizer (100 g of xanthan gum and 200 g of sodium alginate), 200 g of compound emulsifier (ie sucrose ester 150 Grams, monoglycerides 50 grams).
(2) Production process 1 Peanut → selection → flavored peeled → soaking → beating → filtration; 2 carrots → washed and peeled → slice precooking → beating → filtration; filtrates of 1 and 2 → blending → homogeneous emulsification → Bottling sterilization → finished product
(3) Operational points and related precautions:
1, carrot juice preparation
(1) The selection of carrots is moderate and not lignified, and the skin and roots are bright red or orange-red varieties. They require fresh and fat flesh, thin skin and thick flesh, small columns, and few fibers. The tissues are compact and crisp. Without pests and diseases, pesticide residues should not exceed national food hygiene standards.
(2) Washing and Peeling Wash the surface sediment impurities with water to remove the roots and cuticles. The peeled skin can be peeled manually or treated with sodium hydroxide solution having a concentration of 5 to 10% and a temperature of 95C or more for 5 to 8 minutes. Immediately after peeling, rinse with running water.
(3) Slice precooked The peeled carrots are cut into slices with a slicer, and then precooked in a sandwich pot for 10-15 minutes in order to destroy the enzymes in the carrot tissue and soften the carrot tissue while reducing carrots. Unique "stirring smell".
(4) Beating The pulp is beaten with a beater. The pore size of the sieve is 0.5 mm. After the juice is taken, coarse filtering is performed with a second layer of gauze, and a suitable amount of water is added to stir the juice and mixed with the first juice to increase the juice yield.
(5) Filtration 120 mesh nylon cloth was used to filter the coarsely filtered mixed carrot juice once to prepare carrot juice.
2. Preparation of peanut milk
(1) Peanuts were selected to remove rotten and spoiled peanuts and washed and dried.
(2) Flavoring and Peeling Peanut kernels are baked at a temperature of about 100° C. for 10 to 15 minutes to allow Maillard reaction of carbonyl compounds and amino compounds in peanuts under high temperature conditions to increase the aroma of the products, and at the same time, Remove red clothing.
(3) The soaking treatment uses 3 to 5 times as much hot water as the peanuts, and is soaked in 0.2% sodium carbonate for 8 to 10 hours so that the net kernels can fully absorb water and swell, and then rinse with clean water.
(4) Refiner filter The peanut slurry should be crushed with a refiner separator and the slurry and slag should be separated. The filter cloth should be separated into 120 meshes. When feeding, the material must be added and the water should be even. The slag is mixed well with 80°C water. Separation, repeated 2 or 3 times, combined filtrate, mixing spare.
3, carrot - peanut milk tea preparation
(1) Mix and mix the carrot juice, peanut milk, sugar, sodium phosphate, compound stabilizer, and complex emulsifier in a sandwich pot, and turn on the steam valve to keep the liquid boiling for 2 minutes.
(2) Homogenization Mix the well-mixed emulsion with a high-pressure homogenizer and homogenize it once. During the homogenization, the emulsion temperature is 90-95°C and the homogenization pressure is 1.7107 pascals.
(3) Filling: While hot, the emulsion is filled in the glass bottle, and the amount of filling should not be too full. Glass bottles should be washed thoroughly with steam for 5 minutes to not only disinfect the glass bottles but also increase the wall temperature of the glass bottles to prevent them from being blown during hot filling.
(4) Sterilization The bottled peanut milk tea is sterilized with an autoclave to ensure a 120-day hold period.
(IV) Quality standards
1. Sensory indicator color: reddish or orange. Taste and odor: With peanuts rich aroma, sweet taste, thick and long taste, no smell. Tissue status: The milk is evenly dispersed, with no clot, no precipitation, no oil ring, and stratification. Impurities: Not allowed to exist.
2. Physical and chemical indicators Soluble solids ≥ 8%; Protein ≥ 1.2%; Vegetable fat ≥ 1.3%; pH 6.5 to 7; Arsenic (calculated as As) ≤ O. 5 mg/liter; Copper (calculated as Cu) ≤ 1.0 Mg/L; lead (Pb) ≤ 1.0 mg/L.
3. The total number of microbiological indicators was ≤100 cells/ml, aflatoxin ≤3 ppb, and pathogenic bacteria could not be detected.
Natural peanut milk tea production process
(a) raw material formula