Applications in the fields of food, beverages, and seasonings

In the process of basic food raw materials, fruit juice raw materials (such as orange juice and apple juice concentrate) and dairy product raw materials (such as whole milk powder solvent and whey protein solution) need to be stored in an anaerobic and impurity free environment. The barrel can prevent metal ions from oxidizing flavor substances, avoid microbial contamination, and ensure the taste and nutrition of subsequent processing; In beverage production, the syrup of carbonated beverages (such as high fructose corn syrup), the electrolyte mother liquor of functional beverages (containing mineral salts such as potassium and sodium), and the barrel body are acid and alkali resistant (adapted to the weak acidity of syrup and electrolyte), leak proof, and ensure that the purity of ingredients does not affect the stability of the beverage formula; In the field of seasonings, the starter culture for brewing soy sauce, the alcohol raw material for vinegar, and the barrel body are resistant to organic acid corrosion caused by microbial metabolism during fermentation, while also isolating external bacteria to ensure pure fermentation flavor; In special diets, the skim milk powder of infant formula milk powder and the plant sterol solution of elderly nutrition products, as well as the anti fat oxidation and anti nutritional analysis of the barrel body, meet the high cleanliness standards for infant/elderly food; Frozen foods such as filling base materials for frozen dumplings (including minced meat and vegetable juice), milk slurry for ice cream (including cream and stabilizers), bucket body resistant to -18 ℃ low temperature, anti swelling bucket, ensuring that the quality of materials does not deteriorate during the freezing process; In cross-border food trade, oak barrels are used as substitutes for exported wine (short-term aging transit) and oil extracts from imported nuts (such as peanut oil). The barrels comply with international food contact material standards (such as FDA) to prevent odor adsorption during transportation and maintain the original flavor of the food.