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Food gas production detection method and detection kit thereof

A kit and food technology, applied in the direction of measuring devices, material analysis by observing the influence of chemical indicators, instruments, etc., can solve the problem of long inspection time (usually 30 days or even 60 days or more, and cannot be timely Feedback on issues such as microorganisms

Pending Publication Date: 2022-02-22
WILMAR SHANGHAI BIOTECH RES & DEV CENT
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Because this method can't feed back the pollution situation of microorganisms in time, the inspection time is longer (usually needing 30 days or even 60 days or longer), and the product backlog will cause greater economic pressure to the enterprise (Liu Fang, flatulence and deterioration of vinegar characteristics and Research on the detection and control of its polluting microorganisms, Sichuan Agricultural University, 2018.06)

Method used

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  • Food gas production detection method and detection kit thereof
  • Food gas production detection method and detection kit thereof
  • Food gas production detection method and detection kit thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0100] 1. Materials

[0101] The samples of different varieties of vinegar were provided by Wilmar (Shanghai) Biotechnology R&D Center Co., Ltd.

[0102] 2. Reagents

[0103] Reagents were purchased from Sinopharm Chemical Reagent Co., Ltd.

[0104] 3. Experimental method

[0105] 3.1. Sampling

[0106] Shake normal vinegar and flatulence vinegar (the vinegar bottle swells and deforms before opening, and the vinegar comes out of gas after opening) and shake evenly, then open the bottle, take 40ml of vinegar and transfer them into 50ml centrifuge tubes.

[0107] 3.2. Oil seal

[0108] On top of the vinegar in the centrifuge tube, gently add 5ml of mineral oil to form an oil seal to prevent air from coming into contact with the vinegar. When adding, be careful to avoid air bubbles between the vinegar and the oil layer.

[0109] 3.3. Add indicator

[0110] After adding the oil layer on top of the vinegar, try not to shake, and gently add 5ml of the indicator on top of the ...

Embodiment 2

[0116] 1. Materials

[0117] The samples of different varieties of vinegar were provided by Wilmar (Shanghai) Biotechnology R&D Center Co., Ltd.

[0118] 2. Reagents

[0119] Reagents were purchased from Sinopharm Chemical Reagent Co., Ltd.

[0120] 3. Experimental method

[0121] 3.1. Sampling

[0122] Shake normal vinegar and flatulence vinegar (the vinegar bottle expands and deforms before opening, and the vinegar ejected from gas after opening) shake evenly, open the bottle mouth, take 40ml of vinegar into 50ml centrifuge tubes respectively, and add the final mixture respectively 0.5% by weight total of sterilized glucose and peptone.

[0123] 3.2. Oil seal

[0124] Gently add 5ml of mineral oil on top of the vinegar in each centrifuge tube to form an oil seal to prevent air from coming into contact with the vinegar. When adding, be careful to avoid air bubbles between the vinegar and the oil layer.

[0125] 3.3. Add indicator

[0126] After adding the oil layer on...

Embodiment 3

[0215] 1. Materials

[0216] The samples of different varieties of vinegar were provided by Wilmar (Shanghai) Biotechnology R&D Center Co., Ltd.

[0217] 2. Reagents

[0218] Reagents were purchased from Sinopharm Chemical Reagent Co., Ltd.

[0219] 3. Experimental method

[0220] Preparation of indicator solution: Weigh a certain amount of cresol red powder and dissolve it in ethanol to make a 0.02g / 100ml ethanol solution. Use NaOH solution to adjust the indicator solution from yellow to purple.

[0221] 3.1. Sampling

[0222] Shake normal vinegar and flatulence vinegar (the vinegar bottle swells and deforms before opening, and the vinegar comes out of gas after opening) and shake evenly, then open the bottle, take 25ml of vinegar and transfer them into 50ml centrifuge tubes.

[0223] 3.2. Oil seal

[0224] On top of the vinegar in the centrifuge tube, gently add 5ml of mineral oil to form an oil seal to prevent air from coming into contact with the vinegar. When addin...

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Abstract

The invention relates to a table vinegar flatulence detection method and a detection kit thereof. The method comprises the following steps: providing vinegar to be detected and an acid-base indicator in a sealable container, sealing the container, and observing the color change of the acid-base indicator, wherein the to-be-detected vinegar is not in direct contact with the acid-base indicator, and the change of the color of the acid-base indicator indicates that the to-be-detected vinegar produces gas. By adopting the method disclosed by the invention, whether the table vinegar flatulence exists or not can be judged in an extremely short time.

Description

technical field [0001] The invention belongs to the field of food, especially vinegar quality detection, and in particular relates to a food gas production detection method and a detection kit thereof. Background technique [0002] Vinegar, as a traditional condiment in my country, is deeply loved by the majority of residents, so its production and consumption are huge. In China, solid-state fermentation is mostly used in brewing vinegar, and various microbial communities form a complex fermentation system, which makes vinegar produce a unique flavor. It is precisely because of this multi-strain fermentation process that it is susceptible to microbial contamination during the production process, resulting in bottle and bag swelling of vinegar products during the shelf life (ENTANI E, MASAI H, SUZUKIK. Lactobacillus acetolerans, a new species from fermented vinegar broth[J]. International Journal of Systematic Bacteriology, 1986,36(4):544-549.; , 29(9):123-127). This flatu...

Claims

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Application Information

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IPC IPC(8): G01N21/78
CPCG01N21/783
Inventor 王亚军封莉杨华肖玲牛其文
Owner WILMAR SHANGHAI BIOTECH RES & DEV CENT
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