A model for evaluating the mold preservative ability of condiments

Abstract

The present invention provides a condiment mold antiseptic ability evaluation model, which belongs to the field of antiseptic and fresh-keeping technology. The present invention provides a method for constructing a condiment mold antiseptic ability evaluation model, which is carried out by inoculating molds in condiment products containing different concentrations of preservatives and antiseptic fence factors, taking samples regularly to detect the total number of colonies, calculating the antibacterial rate, and drawing a regression equation of the antibacterial rate of the condiment product as a function of the concentration of the preservative and the concentration of the antiseptic fence factor; using the standard system equation of preservatives and antiseptic ability as an intermediary, combining the standard system equation of each antiseptic fence factor and the antiseptic ability, replacing each antiseptic fence factor with the equivalent value of the preservative, and constructing a condiment mold antiseptic ability evaluation model. The present invention uses a mathematical model for the first time to link the antiseptic ability of a condiment product with its antiseptic fence factor. The present invention can quickly calculate the antiseptic ability of a condiment product through the antiseptic model formula, which is convenient and fast, and saves manpower and material resources.

Description

Technical Field

[0001] The invention belongs to the technical field of antiseptic and fresh-keeping, and in particular relates to a condiment mold antiseptic ability evaluation model. Background Art

[0002] There are many kinds of condiments, and they have a common feature, that is, they are difficult to use up at one time after opening. After opening, condiments are easily affected by external environmental factors (such as microorganisms) and become corrupt and deteriorate, which can easily damage the quality and flavor of the condiments, and seriously affect the health of the eater. Patent CN111693657A discloses a method for evaluating the antiseptic ability of condiments. This method is the most effective and intuitive method for evaluating the antiseptic ability of products by inoculating spoiled soy sauce samples into normal soy sauce products, culturing and observing under suitable conditions. However, this method is cumbersome to operate and the strains must be spoiled samples, which are subject to multiple conditions and do not involve the establishment of a directional detection method for the antiseptic ability of related products. The paper "Establishment and Application of Prediction Model for Dominant Mold Growth in Jinhua Ham during Storage" disclosed the separation and identification of the main flora in ham - mold, determined that the main decay-causing fungus was Aspergillus, and used the classic Gompertz model and Logistic model to fit the growth model of Aspergillus at different temperatures. The fitting effect was good, and the model of mold growth in ham was established. However, the model did not combine the antiseptic ability of ham with its own fence factor, and the model fitting was too complicated.

[0003] Traditional antiseptic testing methods often require complex tests and long cycles, which greatly affects the progress of antiseptic evaluation of seasoning products. Summary of the invention

[0004] The technical problem to be solved by the present invention is to provide a condiment mold antiseptic ability evaluation model, which can quickly calculate the antiseptic ability of condiment products through the antiseptic model formula, which is convenient and fast and saves manpower and material resources.

[0005] To achieve the above object, the technical solution adopted by the present invention is: a method for constructing a condiment mold preservative evaluation model, comprising the following steps:

[0006] (1) Inoculate mold in seasoning products containing different concentrations of preservatives, take samples regularly to detect the total number of colonies, calculate the inhibition rate, and draw a regression equation for the change of the inhibition rate of seasoning products with the concentration of preservatives to establish a standard system equation for preservatives and preservative power;

[0007] (2) Inoculate mold in seasoning products containing different concentrations of antiseptic barrier factors, take samples regularly to detect the total number of colonies, calculate the inhibition rate, and draw a regression equation for the inhibition rate of seasoning products versus the concentration of antiseptic barrier factors, and establish a standard system equation for the antiseptic barrier factor and antiseptic power;

[0008] (3) Using the standard system equation of preservatives and antiseptic power as an intermediary, combined with the standard system equation of each antiseptic barrier factor and antiseptic power in step (2), each antiseptic barrier factor is replaced with the equivalent value of the preservative at the same level, and a condiment mold antiseptic power evaluation model is constructed.

[0009] After research, the inventors found that seasoning products without adding chemical preservatives also have certain antiseptic abilities. By studying the antiseptic abilities of different seasoning products, it was found that the physical and chemical indicators of the seasoning products themselves, such as salt content, total sugar content, water activity and pH value, also have certain antiseptic abilities. In fact, it is not accurate to evaluate the antiseptic ability of seasoning products only from the content of chemical preservatives contained in them. The present invention uses a mathematical model for the first time to link the antiseptic ability of seasoning products with their antiseptic fence factors, and fits the standard antiseptic ability equations of chemical preservatives and seasonings. Then, using the same method, different antiseptic fence factors in seasonings are fitted with their antiseptic ability values ​​to obtain two standard fitting equations. Chemical preservatives are used as equivalents to achieve equal substitution, thereby obtaining a seasoning mold antiseptic ability evaluation model, and realizing a rapid evaluation of the seasoning mold antiseptic ability.

[0010] As a preferred embodiment of the method for constructing a condiment mold preservative ability evaluation model of the present invention, the preservative is potassium sorbate.

[0011] As a preferred implementation of the method for constructing a condiment mold preservative ability evaluation model of the present invention, the calculation formula of the antibacterial rate is M=(N0-N1) / N0×100%, wherein N0 is the initial total number of colonies, N1 is the total number of colonies in the system after a certain treatment time, and M is the antibacterial rate of the system.

[0012] As a preferred embodiment of the method for constructing a condiment mold preservative ability evaluation model of the present invention, the standard system equation of the preservative and preservative ability in step (1) is y=844.3X0+0.024, wherein y is the average inhibition rate and X0 is the preservative concentration.

[0013] As a preferred implementation of the method for constructing a condiment mold antiseptic ability evaluation model of the present invention, the antiseptic barrier factors include salt content, total sugar content, pH value and water activity.

[0014] As a preferred embodiment of the method for constructing a condiment mold preservative power evaluation model of the present invention, the standard system equations of the anticorrosive fence factor and the anticorrosive power in step (2) include: the standard system equations of salt content and anticorrosive power: y = 13.55X1-0.6462, the standard system equations of total sugar content and anticorrosive power: y = 123.63X2 2 -4.7381X2+0.1377, the standard system equation of pH value and preservative power: y=-1.1533X3+6.262, the standard system equation of water activity and preservative power: y=-0.873X4+0.75, where y is the average inhibition rate, X1 is the salt concentration, X2 is the total sugar concentration, X3 is the pH value, and X4 is the water activity.

[0015] As a preferred embodiment of the method for constructing a condiment mold preservative ability evaluation model of the present invention, the condiment mold preservative ability evaluation model of step (3) is Y=X0+0.016X1+0.146X2 2 -0.0056X2-0.0014X3-0.001X4+0.00759, where Y: mold preservative power; X0: potassium sorbate content; X1: salt content; X2: total sugar content; X3: pH value; X4: water activity.

[0016] The present invention also provides a condiment mold antiseptic ability evaluation model, which is constructed by using the construction method.

[0017] The present invention also provides application of the condiment mold preservative ability evaluation model in the evaluation of the mold preservative ability of condiment products.

[0018] The present invention also provides a method for evaluating the mold preservative ability of condiments, comprising the following steps: obtaining the salt content, total sugar content, pH value and water activity of the condiment to be tested, substituting them into the condiment mold preservative ability evaluation model, and calculating the mold preservative ability of the condiment to be tested.

[0019] The beneficial effects of the present invention are as follows: the present invention provides a condiment mold antiseptic ability evaluation model, the present invention uses a mathematical model for the first time to link the antiseptic ability of a condiment product with its antiseptic fence factor, the present invention can quickly calculate the antiseptic ability of a condiment product through an antiseptic model formula, which is convenient, fast, and saves manpower and material resources; the condiment mold antiseptic ability evaluation model of the present invention provides an antiseptic technical basis for new product development and quality upgrades. DETAILED DESCRIPTION

[0020] In order to more concisely and clearly demonstrate the technical solutions, purposes and advantages of the present invention, the technical solutions of the present invention are described in detail below in conjunction with specific embodiments. Unless otherwise specified, the reagents involved in the embodiments of the present invention are all commercially available products and can be purchased through commercial channels.

[0021] Example 1

[0022] This embodiment provides a method for constructing a condiment mold preservative evaluation model, comprising the following steps:

[0023] (1) Prepare seasoning products with potassium sorbate concentrations of 0, 0.02%, 0.04%, 0.06%, 0.08%, and 0.1%, and directly inoculate the seasoning products with a concentration of 10 4 CFU / g of mold spore suspension, test the total number of colonies in the system at 0, 7, 14, 21, and 28 days, and calculate the inhibition rate using the antibacterial rate formula: M = (N0-N1) / N0×100%, where: N0 is the initial total number of colonies, N1 is the total number of colonies in the system after a certain treatment time, and M is the antibacterial rate of the system. Draw a regression equation for the change in the antibacterial rate of the seasoning product during the test period with the addition of the preservative potassium sorbate, and establish a standard system equation for the preservative potassium sorbate and the antiseptic power of the seasoning: y = 844.3X0 + 0.024, R 2 =0.9072, y: average inhibition rate; X0: potassium sorbate concentration.

[0024] (2) Inoculate mold in seasoning products containing different concentrations of antiseptic barrier factors, take the concentration of each antiseptic barrier factor as the horizontal axis, take the average antibacterial rate of the seasoning products for 28 days as the vertical axis, calculate the antibacterial rate, and draw a regression equation for the antibacterial rate of the seasoning products changing with the concentration of the antiseptic barrier factor, and establish a standard system equation for the antiseptic barrier factor and the antiseptic power, where the sugar addition amount of the antiseptic barrier factor is shown in Table 1; the salt addition amount of the antiseptic barrier factor is shown in Table 2; the pH value of the antiseptic barrier factor is shown in Table 3; and the water activity of the antiseptic barrier factor is shown in Table 4. The linear equations of the antiseptic power of each antiseptic barrier factor are: the standard system equation for salt content and antiseptic power: y=13.55X1-0.6462, the standard system equation for total sugar content and antiseptic power: y=123.63X2 2 -4.7381X2+0.1377, the standard system equation of pH value and preservative power: y=-1.1533X3+6.262, the standard system equation of water activity and preservative power: y=-0.873X4+0.75, where y is the average inhibition rate, X1 is the salt concentration, X2 is the total sugar concentration, X3 is the pH value, and X4 is the water activity.

[0025] Table 1 Experimental design of sugar addition

[0026]

[0027] Table 2 Experimental design of salt addition

[0028]

[0029] Table 3 pH adjustment experimental design

[0030]

[0031] Table 4 Water activity adjustment experimental design

[0032]

[0033] (3) By equating the standard equation of potassium sorbate with the anticorrosive power value of each anticorrosive barrier factor, the equivalent value of potassium sorbate corresponding to each anticorrosive barrier factor can be obtained. Taking salt as an example, the standard equation for the anticorrosive power of potassium sorbate is: y = 844.3X0 + 0.024, and the standard system equation for salt content and anticorrosive power is: y = 13.55X1-0.6462. By equating the anticorrosive power values ​​y of the two equations, the equivalent substitution formula for the salt barrier factor is obtained: X0 = 0.016X1-0.0008; similarly, the equivalent substitution formula for the sugar barrier factor is: X0 = 0.146X2 2 -0.0056X2+0.00013; the equivalent substitution formula of pH value, a barrier factor, is: X0=-0.0014X3+0.0074; the equivalent substitution formula of water activity, a barrier factor, is: X0=-0.001X4+0.00086. According to the formula of condiment antiseptic ability = antiseptic ability of each antiseptic barrier factor + antiseptic ability of preservative potassium sorbate, the total antiseptic ability is obtained by summing up, that is, the final antiseptic value formula is the equivalent sum of potassium sorbate, and the final condiment mold antiseptic ability evaluation model is Y=X0+0.016X1+0.146X2 2 -0.0056X2-0.0014X3-0.001X4+0.00759; where X0: potassium sorbate content; X1: salt content; X2: total sugar content; X3: pH value; X4: water activity.

[0034] Example 2

[0035] In this example, the condiment mold antiseptic ability evaluation model obtained in Example 1 is used to calculate the mold antiseptic ability of commercially available condiments A, B, C, D, and E, and the national standard total colony count method GB4789.2-2016 is used to inoculate a mold spore suspension to conduct an antiseptic challenge experiment, to verify the mold antiseptic ability of several condiment products and to rank them, and to compare them with the antiseptic ability ranking calculated by the condiment mold antiseptic ability evaluation model.

[0036] 1. The indexes of the seasoning product A on the market were monitored, and the salt content was measured to be 10%, the total sugar content was 10%, the pH value was 5.5, and the water activity was 0.85. The antiseptic model formula established above was used for model fitting, and the antiseptic challenge experiment was simultaneously conducted to verify the fitting results. The antiseptic challenge experiment was modified according to the national standard for total bacterial count GB4789.2-2016. The antiseptic challenge experiment process is as follows:

[0037] (1) Preparation of bacterial suspension: inoculate fresh culture of mold into PDA medium, culture in a 30°C incubator for 3-5 days, add 3-5 mL of 0.85% sterile saline to elute the mold spores, then use an appropriate method to aspirate the spore suspension into a sterile test tube, add an appropriate amount of 0.85% sterile saline, and use the hemocytometer to count the number of spores per 1 mL. 6 ~10 7 The number of fungal spores in 1 mL of the bacterial suspension was determined by the plate method.

[0038] (2) Test article inoculation

[0039] As long as the amount of each packaging container of the test sample is sufficient for the test, and the container is convenient for access to the test bacterial solution, mixing and sampling according to the aseptic operation technique, the test bacteria should generally be inoculated directly into the original packaging container of the test sample for storage. If the test sample needs to be transferred to a sterile container due to factors such as the properties of the test sample or the amount of each container, it should be noted that the caliber of the sterile container should be convenient for the entry and exit of the test sample and mixing, and its material should not affect the characteristics of the test sample, such as adsorption of the test sample, affecting the pH of the sample, etc.

[0040] Take the intact test sample and directly inoculate the test bacteria, or take an appropriate amount of the test sample and transfer it to a suitable sterile container and then inoculate the test bacteria. The inoculation amount of 1g or 1mL of the test sample is 10 4 ~10 5 CFU, the volume of the inoculated bacterial solution shall not exceed 0.5% to 1% of the volume of the test sample. After inoculation, mix thoroughly to make the test bacteria evenly distributed in the test sample. Then place the inoculated test sample under the corresponding optimal conditions to accelerate the culture during the test. The change of storage temperature should be controlled to the minimum range as much as possible, and prevent contamination. Three parallels are made for each test sample and each bacterium.

[0041] (3) Determination of surviving bacteria

[0042] When the test sample is just inoculated (0 hours) and on the 7th, 14th, 21st, and 28th days, take 10 g (mL) of the test sample from each container and dilute it to 1:10, 1:10 with 0.85% sterile saline (bacteria) or sterile water (fungus). 2 , 1:10 3The number of bacteria in each sample was determined by plate colony count method. Nutrient agar or plate count agar medium was used for bacteria determination, and Bengal rose agar / PDA was used for fungi determination.

[0043] The specific evaluation criteria are as follows:

[0044] Table 5: Judgment criteria for qualified anticorrosion effectiveness

[0045]

[0046] Note: "No increase" in the table means that the increase in the number of test bacteria does not exceed 0.5lg value for the previous measurement time (no increase is the bottom line, and it is best if the bacterial amount continues to decrease). If the test results of bacteria and fungi both meet the "standards for passing the antiseptic test" in the table, the antiseptic challenge test result is passed; if any of the test results of bacteria and fungi does not meet the "standards for passing the antiseptic test" in the table, the antiseptic challenge test result is failed.

[0047] 2. The indexes of the commercially available seasoning product B were monitored, and the salt content, total sugar content, pH value and water activity were measured to be 12%, 15%, 5.0 and 0.89, respectively. The antiseptic model formula established above was used for model fitting, and an antiseptic challenge experiment was carried out simultaneously on the fitting results, and the experimental method was the same as above.

[0048] 3. The indexes of commercially available seasoning product C were monitored, and the salt content was measured to be 15%, the total sugar content was 20%, the pH value was 4.8, and the water activity was 0.9. The anti-corrosion model formula established above was used for model fitting, and the anti-corrosion challenge experiment was carried out simultaneously on the fitting results, and the experimental method was the same as above.

[0049] 4. The indexes of the commercially available seasoning product D were monitored, and the salt content, total sugar content, pH value and water activity were measured to be 8%, 19%, 5.6 and 0.80, respectively. The antiseptic model formula established above was used for model fitting, and an antiseptic challenge experiment was carried out simultaneously on the fitting results, and the experimental method was the same as above.

[0050] 5. The indexes of the commercially available seasoning product E were monitored, and the salt content was measured to be 13%, the total sugar content was 8%, the pH value was 5.8, and the water activity was 0.88. The antiseptic model formula established above was used for model fitting, and the antiseptic challenge experiment was carried out simultaneously on the fitting results, and the experimental method was the same as above.

[0051] The experimental results are shown in Table 6.

[0052] Table 6 Model fitting and anti-corrosion challenge test results

[0053]

[0054] As shown in Table 6, when the antiseptic model value is greater than 0.02, the antiseptic challenge test is passed, and no obvious bacterial plaque and mildew appear; when the antiseptic model value is less than 0.02, the antiseptic challenge test fails. By comparing the antiseptic model antiseptic power values ​​of various seasoning products, the antiseptic ability of the product can be reflected to a certain extent.

[0055] Finally, it should be noted that the above embodiments are only used to illustrate the technical solution of the present invention rather than to limit the scope of protection of the present invention. Although the present invention has been described in detail with reference to the preferred embodiments, those skilled in the art should understand that the technical solution of the present invention can be modified or replaced by equivalents without departing from the essence and scope of the technical solution of the present invention.

Claims

1. A method for constructing a condiment mold preservative evaluation model, characterized in that: The following steps are involved: (1) Inoculate mold in seasoning products containing different concentrations of preservatives, take samples regularly to detect the total number of colonies, calculate the antibacterial rate, and draw a regression equation for the antibacterial rate of seasoning products versus preservative concentration to establish a standard system equation for preservatives and preservative power; (2) Inoculate mold in seasoning products containing different concentrations of antiseptic barrier factors, take samples regularly to detect the total number of colonies, calculate the inhibition rate, and draw a regression equation for the inhibition rate of seasoning products changing with the concentration of antiseptic barrier factors, and establish a standard system equation for the antiseptic barrier factor and antiseptic power; (3) Using the standard system equation of preservatives and antiseptic power as an intermediary, combined with the standard system equation of each antiseptic barrier factor and antiseptic power in step (2), each antiseptic barrier factor is replaced with the equivalent value of the preservative at the same level, and a condiment mold antiseptic power evaluation model is constructed; The standard system equation of the preservative and preservative power in step (1) is y = 844.3X0 + 0.024, where y is the average antibacterial rate and X0 is the potassium sorbate concentration; The anticorrosion barrier factors include salt concentration, total sugar concentration, pH value and water activity; The standard system equations of the anticorrosion barrier factor and the anticorrosion power in step (2) include: the standard system equation of salt concentration and anticorrosion power: y = 13.55X1- 0.6462, the standard system equation of total sugar concentration and anticorrosion power: y = 123.63X2 2 -4.7381X2 + 0.1377, standard system equation of pH value and preservative power: y = -1.1533X3 + 6.262, standard system equation of water activity and preservative power: y = -0.873X4 + 0.75, where y is the average antibacterial rate, X1 is the salt concentration, X2 is the total sugar concentration, X3 is the pH value, and X4 is the water activity; The condiment mold preservative evaluation model in step (3) is Y=X0+0.016X1+0.146X2 2 -0.0056X2-0.0014X3-0.001X4+0.00759, where Y: mold preservative power; X0: potassium sorbate concentration; X1: salt concentration; X2: total sugar concentration; X3: pH value; X4: water activity.

2. The method for constructing a condiment mold preservative evaluation model according to claim 1, characterized in that: The calculation formula of the antibacterial rate is M=(N0-N1) / N0×100%, wherein N0 is the total number of initial colonies, N1 is the total number of colonies in the system after a certain treatment time, and M is the antibacterial rate of the system.

3. A condiment mold preservative evaluation model, characterized in that: The method according to claim 1 or 2 is used to construct the nanostructured ...

4. Application of the condiment mold preservative ability evaluation model according to claim 3 in the evaluation of the mold preservative ability of condiment products.

5. A method for evaluating the mold preservative ability of condiments, characterized in that: The following steps are involved: The salt concentration, total sugar concentration, pH value and water activity of the condiment to be tested are obtained, and the results are substituted into the condiment mold preservative ability evaluation model described in claim 3 to calculate the mold preservative ability of the condiment to be tested.

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