Method for detecting gas production rate of aerogenic bacteria in fermented bean curd

Abstract

The invention provides a method for detecting the gas production rate of aerogenic bacteria in fermented bean curd, which comprises the following steps: A) diluting the fermented bean curd under a sterile condition to obtain a diluent; b) sterilizing the culture medium, and sub-packaging the culture medium into fermentation tubes; the culture medium comprising water and 400 to 800 parts by weight of fermented bean curd soup, 3 to 5 parts of peptone and 5 to 10 parts of glucose; C) aseptically transferring the diluent into a fermentation tube, and performing sealed culture to obtain a tube to be detected; and D) detecting the to-be-detected sample by using a detection device to obtain the gas production rate. The detection device comprises a first container and a to-be-detected tube connected with the first container through a thin tube; the culture medium is arranged in the to-be-detected tube and is sealed by a bottle plug; and the first container is inverted in a second container filled with liquid after being filled with the liquid. The culture medium suitable for the growth of aerogenic bacteria is optimized, and the aerogenic bacteria are cultured and fermented by using a closed test tube to produce aerogenic bacteria. The invention provides a quantitative, rapid, convenient and simple method for detecting gas production of fermented bean curd.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a method for detecting the gas production of aerobic bacteria in fermented bean curd. Background technique [0002] Fermented bean curd, also known as fermented bean curd, is made of soybeans, rice wine, sorghum wine, red yeast rice and other raw materials. In the north, it is called red sauce tofu, and in the south, it is often called Nanru. It is a large category of products in fermented bean curd. There are many types of fermented bean curd, most of which are delicious and have the effect of removing fishy and greasy, suitable for accompaniment or as seasoning, such as hot pot seasoning. [0003] As a traditional naturally fermented seasoning food, fermented bean curd has open koji making and fermentation, and a variety of microorganisms ferment together to form the color, aroma and taste of fermented bean curd. At the same time, it also brings some quality problems t...

AI Technical Summary

Problems solved by technology

In addition, glass bottles are basically used in modern production, and the impact on product appearance caused by gas production without leaking juice is controllable. However, glass bottles are inconvenient to carry and eat, and are not conducive to leisure consumption. Therefore, some companies in the market have already Some innovative products in plastic cups and bags with independent packaging have been launched one after another, and they have quickly entered the field of vision and pursuit of young consumers. The market prospect of fermented bean curd will be broader. The appearance is greatly affected, and the requirements for the control of gas production in fermented bean curd are getting higher and higher

[0005] There is gas production in the later stage of the product, which affects the quality of the product in the slightest, and affects the appearance and edible value of the product in severe cases, causing a large number of product returns and bringing huge losses to the enterprise

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