Process operation points:
(1) Selection of raw materials: The use of mature fresh glutinous rice, or the production of crushed pulp with partial sugar syrup, must be fresh and hygienic.
(2) Washing: The raw materials are first washed with flowing water and the surface dust, then soaked in 0.5% potassium permanganate solution for 1 minute to achieve the disinfection and sterilization effect. Rinse with running water and remove any unsuitable parts such as nucleus, stem, and mildew.
(3) Crushing and juicing: use a beater with a sieve aperture of 1.5-2.5 mm to beat the juice, then squeeze the crushed meat morsels into the residual juice by a spiral juicer and add 0.02% to 0.04% ascorbic acid to prevent juice from oxidizing. , and heat treatment is performed rapidly to inhibit the activity of oxidase.
(4) Heating: After adding 0.02% to 0.04% of ascorbic acid, the squeezed juice is rapidly heated in steam to make the center temperature of the original juice reach 85-90°C, and is rapidly filtered after 15 seconds.
(5) Sieving: The juice is heated and filtered through a sagger cloth, or coarse and coarse fibers are separated by a high-speed centrifugal separator, and then filtered with a sash cloth to filter out coarse fibers and broken pulp.
(6) Preparation: The filtered raw juice is made into natural beverages by adding sugar, water, and citric acid according to the specifications and sensory requirements of the fruit juice beverage.
(7) Canning, venting and sealing: The adjusted beverage is bottled and the exhaust is heated. The central temperature of the controlled juice drink is 90° C., and it is kept for 1 to 2 minutes. After being taken out, it is sealed coldly and rapidly.
(8) Sterilization, cooling: The bottled beverage is heated in steam for 15 minutes and then rapidly cooled to room temperature after sterilization.
In order to prevent browning of fruit juice drinks, the contact between the juice and the air should be minimized during the entire production process and the direct contact between the juice and the metal materials should be avoided as much as possible.
Sensory index: the color is uniform light yellow, no sediment, pure taste, sweet and sour taste, there is a clear fruit flavor.
The RNA purification kit is used to purify and recover RNA molecules transcribed in vitro and total RNA extracted from various materials, which can effectively remove contaminating impurities in RNA samples. The recovery rate of this product can reach 80%, and the OD260/OD280 ratio of the obtained RNA is generally about 2.0, which can be directly used in subsequent sensitive experiments (such as microarray analysis, fluorescence RT-PCR, etc.). With the deepening of transcriptomics, the complexity of RNA types, expression regulation and functions is far beyond our imagination.
Removing ribosomal RNAs that account for more than 80% helps to focus sequencing on less abundant but informative RNAs. At present, the removal of rRNA is mainly through the combined use of probe and RNase H. The processed RNA will be mixed with many digestion products, enzymes and ions, which is not conducive to the subsequent construction of RNA library. Take the Columnar RNA Purification Kit as an example. Trizol is a ready-to-use reagent that can be used to purify total RNA from tissues and cells. This is a single-phase solution of phenol and guanidine isothiocyanate that facilitates lysis of tissues and cells, inhibiting RNases to maintain RNA integrity.
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