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Prediction model for survival amount of probiotics in food heat treatment processing process

A food and model technology, applied in the determination/inspection of microorganisms, methods based on microorganisms, microorganisms, etc., can solve the problems of lagging test results, needing to know after 48 hours or longer, time-consuming and labor-intensive problems, etc.

Active Publication Date: 2021-01-22
QINGDAO VLAND BIOTECH INC +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0008] The number of live bacteria of Bacillus coagulans in food is tested according to the traditional microbiological detection method, which requires sampling inspection of foods with different production processes, which is time-consuming and laborious, and the results need to be obtained after 48 hours or longer It was learned that the test results were seriously delayed

Method used

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  • Prediction model for survival amount of probiotics in food heat treatment processing process
  • Prediction model for survival amount of probiotics in food heat treatment processing process
  • Prediction model for survival amount of probiotics in food heat treatment processing process

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0040] The establishment of thermal death kinetic model of bacillus coagulans under the fluctuation temperature of embodiment 1

[0041] 1. Establishment of predictive model

[0042] 1. Determination of the number of viable bacteria of Bacillus coagulans at different heat inactivation temperatures for modeling.

[0043] 1.1 Preparation of Bacillus coagulans GBI-30 6086 and Bacillus coagulans VHProbi C08 spores

[0044] Weigh yeast powder 3g / L, peptone 5g / L, beef extract 2g / L, MnSO 4 0.005g / L, NaCl 2g / L, K 2 HPO 4 3g / L, MgSO 4 0.02g / L in a Erlenmeyer flask, add water and stir to dissolve, adjust the pH to 6.3, finally distilled water to volume, 115°C, autoclave for 30 minutes. Bacillus coagulans 6086 and Bacillus coagulans VHProbi C08 were respectively inoculated, the inoculum amount was 5% (v / v), and 100mL was filled in a 500mL Erlenmeyer flask, shaken at 40°C for 48h, and the rotation speed was 210r / min. Centrifuge the cultured bacterial solution at 4°C, suspend and m...

Embodiment 2

[0072] Example 2 Using the predictive model to predict the number of viable bacteria in the brewing process of Bacillus coagulans 6086 and Bacillus coagulans VHProbi C08 in the brewing process of hot drinks (instant coffee, tea) and instant food (instant noodles)

[0073] In order to verify whether the prediction results of the model of the present invention are accurate, the viable counts of Bacillus coagulans 6086 and Bacillus coagulans VHProbi C08 in the brewing process of instant coffee, tea and instant noodles are detected respectively. The amount of water added is 150mL, 250mL, and 500mL, respectively. Samples were taken before, during, and after brewing (the temperature dropped to 40°C), and two parallel samples were taken at each time point. The temperature recording device records the temperature changes experienced by Bacillus coagulans 6086 or VHProbi C08 during the brewing process in real time, and records every 2 seconds.

[0074] Figure 4 and Figure 5 (A1), (...

Embodiment 3

[0077] Example 3 Using a prediction model to predict the number of live bacteria of Bacillus coagulans 6086 and Bacillus coagulans VHProbi C08 in the baking process of baked goods (calcium milk biscuits, muffin cakes)

[0078] In order to verify whether the prediction result of the model of the present invention is accurate, the viable counts of Bacillus coagulans 6086 and Bacillus coagulans VHProbi C08 in the baking process of baked goods (calcium milk biscuits, muffin cakes) are detected respectively, and the steps are as follows:

[0079] Calcium milk biscuits: heat the butter over water, add beaten eggs and stir after melting; add Bacillus coagulans, milk, high-calcium milk powder, sugar and baking soda and mix well; add low-gluten flour, knead into a smooth dough; roll it into a thickness of 1.7cm Use a biscuit mold to press out the shape of the dough; preheat the oven at 170°C, and bake for 6 minutes on the upper and lower heat. Each biscuit is about 15g before baking an...

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Abstract

The invention provides a model for predicting a viable bacteria survival amount of bacillus coagulans under dynamic temperature change in a food heat treatment processing process and application of the model, and the established model can predict the viable bacteria survival amount of the bacillus coagulans in the medium after thermal inactivation according to initial concentrations of the bacillus coagulans in different media and real-time temperature change conditions of the bacillus coagulans in a heat inactivation process. The method provided by the invention is suitable for the thermal inactivation process of bacillus coagulans in any food processing, and provides a rapid, simple and convenient technical method for evaluating the stability of bacillus coagulans in the functional foodprocessing process. According to the method, a traditional microbiological detection means is not needed, and the viable count in the functional food processing process can be directly predicted onlyby knowing the temperature change condition, the used time and the initial bacillus coagulans count in the functional food processing process.

Description

technical field [0001] The invention belongs to the technical field of bacteria content detection in food, and in particular relates to a prediction model for the survival amount of probiotics in the food heat treatment process, that is, a prediction model for the survival amount of Bacillus coagulans under dynamic temperature changes in the food heat treatment process models and their applications. [0002] technical background [0003] Bacillus coagulans is a new type of probiotic that can form spores. It not only has the characteristics very similar to Lactobacillus and Bifidobacterium, but also has strong stress resistance characteristics because of its spore-forming characteristics. . In 2005, Bacillus coagulans was approved by the my country Food and Drug Administration (CFDA) as a human intestinal medicine; in 2012, Bacillus coagulans was approved as a safe edible strain by the US Food and Drug Administration (FDA); in 2016, It was included in the "List of Bacteria th...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): G16B5/00C12Q1/06C12R1/07
CPCG16B5/00C12Q1/06G01N2333/32
Inventor 段治郭超群崔洪昌
Owner QINGDAO VLAND BIOTECH INC
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