85 results about "Microbial safety" patented technology

The invention relates to a method for fresh-keeping of an aquatic product by electrolytic ice. The method is characterized by comprising the steps of: at room temperature, subjecting an NaCl aqueous solution with a mass concentration of 0.08-0.20% to preparation of weak acidic electrolytic water through electrolytic water preparation equipment; filling the prepared weak acidic electrolytic water with a carbon dioxide gas, and further conducting freezing so as to obtain active electrolytic ice; leaching the fresh and live aquatic product with the prepared weak acidic electrolytic water 1-3 times rapidly, and then placing the aquatic product in the fishroom of a fishing workboat, a transportation or selling preservation box, a refrigerated transport vehicle or a supermarket freezer; and finally covering the aquatic product with a layer of active electrolytic ice. The method provided in the invention makes use of the electrolytic ice prepared by freezing of weak acidic electrolytic water to keep the freshness of the aquatic product, and can achieve a good sterilizing effect, thus effectively controlling pathogenic microorganisms in the aquatic product. Meanwhile, the fresh-keeping method has the advantages of simple process and low cost, solves the safety control problem of aquatic product pathogenic microorganisms, reduces wasting of fresh and live aquatic resources, and guarantees the quality safety of the aquatic product and its products as well as the fitness of consumers.

The invention relates to a method for treating products, which may contain cellular material of eukaryotic and / or prokaryotic origin and in particular micro-organisms, by bringing the product in device comprising two electrodes connected to an electronic circuit such that in said device and in said product a pulsating electrical field is created, characterized by the rise time of each imposed voltage pulse which is less than the electronic relaxation time of the product. Preferably the rising edge of each cycle starts within the relaxation time of the product and even more preferably each electrical field pulse has a duration shorter than the relaxation time of the product. Dependent on the type of product and the types of micro-organisms contained in the product, the maximum fieldstrength of each pulse, the repetition frequency and the number of cycles in the treatment are selected such that the target micro-organisms and / or spores are functionally inactivated leading to a shelf stable, microbiologically safe product.

The invention relates to the field of safety monitoring of food microorganisms, and discloses a salmonella characteristic chromogenic liquid nutrient medium, a preparation method thereof and a rapid detection method of salmonella. The salmonella characteristic chromogenic liquid nutrient medium comprises the following main components: tryptone, yeast powder, sodium chloride, lithium chloride, sodium deoxycholate, dipotassium phosphate, combined inhibitor, combined accelerator, characteristic enzymolysis substrate and cosolvent. The rapid detection method disclosed by the invention comprises two steps, i.e. pre-enrichment culture and chromogenic identification, and is characterized in that salmonella characteristic enzyme hydrolyzes corresponding substrates to result in that the culture medium is purple, thus rapidly judging the existence of salmonella; and the addition of the accelerator contributes to recovering damaged cells of salmonella and promoting growth of salmonella; and the added inhibitor can selectively inhibit the growth of other competitors so as to reduce the interference on detection by the competitors. The detection method disclosed by the invention has the advantages of short detection period, strong specificity and high accuracy, is simple to operate and is suitable for large-throughput detection of salmonella in food.

The invention discloses a method for refreshing a chilled chick by using a propolis composite coating. The method comprises the following steps of: a. carrying out pretreatment processing on chicken: carrying out slaughtering processing, inspection and quarantine, and precooling for disinfection; b. preparing a propolis composite coating preservative: adding citric acid, potassium sorbate, vitamin C, vitamin E and hydroxymethyl cellulose into a propolis alcoholic solution, stirring and mixing; c. carrying out coating treatment: leading the precooled and disinfected fresh chick carcass to rapidly pass through a pool containing the propolis composite coating preservative and uniformly coating a layer of preservative on the surface of the fresh chick carcass; and d. packaging and refrigerating. The method disclosed by the invention can be used for prolonging the shelf life of the chilled chick to more than 10 days, prolonging the shelf life by more than 200 percent compared with the shelf life of the common chilled chick and greatly improving microbiological safety, quality stability and commodity value.

The invention provides a nano-silver diatomite antibacterial filter core. The nano-silver diatomite antibacterial filter core is prepared from diatomite, a pore forming agent, a sintering aid, a binder and water. A preparation method for the nano-silver diatomite antibacterial filter core comprises the following steps: carrying out purification and fine treatment on diatomite; subjecting diatomite to silver loading; carrying out mixing and grinding solid raw materials until D50 is equal to 1 to 10 mu m; subjecting the ground raw materials to mixing with a liquid raw material; carrying out ageing; subjecting the aged raw materials to die casting or extruding to obtain a filter core blank; and drying and sintering the filter core blank so as to prepare the nano-silver diatomite antibacterial filter core. The nano-silver diatomite antibacterial filter core has good filtration and adsorption performance due to usage of the porous structure of diatomite; after loading of nano-silver on the diatomite and sinter molding, the prepared nano-silver diatomite antibacterial filter core can guarantee microbiological safety of water quality and provide safety guarantee for performance of the functions of a subsequent water purification film when applied to bacterium and turbidity removal of domestic water.

The invention relates to a method for retaining freshness of single-frozen shelled shrimps by electrolyzed water. The method is characterized by comprising the following steps of: preparing weakly acidic electrolyzed water from a NaCl aqueous solution with mass concentration of 0.10%-0.20% through a water electrolysis device; freezing the weakly acidic electrolyzed water to obtain active electrolyzed water; purchasing material fresh shrimps, cooling and cleaning by the weakly acidic electrolyzed water of 0 DEG C-5 DEG C, and storing in a pre-cooling storeroom of 0 DEG C-5 DEG C after the freshness retaining treatment; removing the heads and shells of the freshness-retained and electrolyzed icy fresh shrimps, and leaching for 2-4 times by adopting the weakly acidic electrolyzed water of 0 DEG C-5DEG C; freezing the leached shelled shrimps; soaking the single-frozen shelled shrimps for 3-5 seconds by the weakly acidic electrolyzed water of 0 DEG C-5DEG C; and feeding the single-frozen shelled shrimps coated with the ice glaze to a finished product frozen storage room of -18 DEG C for storage after packaging, labeling and metal detecting. The method for retaining freshness of single-frozen shelled shrimps by electrolyzed water is simple in process, low in cost and good in freshness-retaining effect, so that a safe control problem of aquatic product pathogenic microorganisms is solved, fresh and live aquatic product resource waste is reduced, the quality safety of the aquatic products and the products thereof as well as the consumer body health are ensured.

The invention is directed to an antimicrobial broth composition, which may be incorporated into a dough or dough-based product to impart enhanced microbiological safety. The invention further discloses a method of preparing a cultured glucose-yeast extract broth and a method of incorporating same into a refrigerated dough formula to enhance its microbiological safety.

This invention discloses a special strain of a ferment agent for processing low acid fermented meat products and its suitable technical conditions of cultivation, concentration, vacuum freezing and drying and its formula of complex increment culture medium and freezing protection agent, in which, the active component of the ferment agent is PI strain CGMCC No 1923 of Pediococcus pentosaceus with pankrin reactivity, colibacillus, golden staphylococcus, salmonella and listeriosis suppressing reactivity, which can be prepared to a powder ferment agent with survived bacterium reaching to 10 x 1010cfu / g after cultivation by complex increment culture medium, concentrated in cetrafuge and added with freezing out protection agent.

The invention relates to a reactor for deep purification of drinking water and a deep purification method of drinking water. The reactor comprises a main ozone oxidation unit, a biological oxidation unit and an ultrafilter membrane filtration unit, wherein the biological oxidation unit is positioned between the main ozone oxidation unit and the ultrafilter membrane filtration unit; and the biological oxidation unit and the ultrafilter membrane filtration unit are disposed in a same reaction tank. Ozone oxidizes and destroys hardly degraded pollutants and converts high molecular weight organicmatters into intermediate and low molecular weight organic matters. After ozonization, an effluent respectively enters into the reaction tank fixed with a biological filling material and an ultrafilter membrane assembly. When the pollution of the water source is severe, powdered active carbon can be also added. The active carbon is used to absorb intermediate molecular weight or volatile organic compounds; microorganisms on the surface of the biological filling material and on the surface of the powdered active carbon are used to remove ammonia nitrogen and low molecular weight organic matters; and the security of the microorganisms is guaranteed by ultrafiltration. The reactor provided by the invention can be used for deep purification of polluted water sources, and also can be applied for deep processing of urban sewage treatment plants and reclaimed water.

Disclosed herein are chlorine dioxide releasing package label / inserts to be used inside a package or in an outer plastic bag containing several individual packages, the package label / insert containing (a) at least one layer of pectin and citric acid, (b) at least one layer of gelatin and sodium chlorite, (c) optionally at least one barrier layer containing gelatin (without sodium chlorite) between the at least one layer of pectin and citric acid and the at least one layer of gelatin and sodium chlorite, and (d) an adhesive joining said layers, wherein the package label / insert has alternating layers of the at least one layer of pectin and citric acid and the at least one layer of gelatin and sodium chlorite. Also disclosed are methods of killing microorganisms on an item using the package label / insert described herein.

The invention relates to the separation of microparticles by means of a nozzle (12) for the release of a separating stream (20), comprising at least one enveloping fluid and microparticles entrained Therein, with a vibration generator (18), for the dispersion of the separation flow (20) into a droplet flow (20′), with a deflector device (24), for separation of the droplet flow (20′) into a through flow (20A) and at least one side flow (20B, 20C, . . . ), depending on signals from an analytical device (38). Said analytical device (38) is provided for the analysis of the microparticles(s) contained in the droplets and to control the deflector device (24). Also provided is a protective chamber for product and personnel protection, in which at least the nozzle (12), the oscillation generator (18) and the deflector device (24) are arranged. The analytical device is arranged essentially outside the microbiological safety cabinet (200), whereby, according to the invention, the protective chamber is part of a microbiological safety cabinet (MSW 200), in particular with a laminar throughflow, with a clean chamber (34) and with a monitoring device (22), provided in a side wall, in particular in the back wall (32) of the microbiological safety cabinet (200), through which the signals of the microparticles arising from the separating stream (20) are supplied to the detectors of the analytical device (38), arranged outside the microbiological safety cabinet (200).

The invention relates to an integrated reactor and a method for removing ammonia nitrogen and organic matter from drinking water. The integrated reactor comprises a biological oxidation area and an ultrafiltration membrane filtering area; a tube type static mixer is arranged before the biological oxidation area and the ultrafiltration membrane filtering area which are positioned in the same reaction tank; and the biological oxidation area is positioned between the tube type static mixer and the ultrafiltration membrane filtering area. Organic matter with medium molecular weight or volatile organic matter is adsorbed by activated carbon; ammonia nitrogen and organic matter with small molecular weight is removed by microorganisms on the surface of biofilm packing and powdered activated carbon; and bacteria, microbial films and the like are removed by filtering and an ultrafiltration membrane to ensure safety of the microorganisms. Particulate matter with high density in water, microbialfilms falling off, powdered activated carbon and the like enter a sludge chamber under the gravity action, and are discharged by a sludge discharge pipe. The integrated reactor can be used for drinking water treatment of a polluted water source, and can also be applied to treatment of municipal sewage and recycled water.

The invention relates to a method for jointly disinfecting drinking water by sequentially adding chlorine dioxide and chloramine, which comprises the following steps: in the tap water processing technology, adding and uniformly stirring 0.10-0.20mg / L of chlorine dioxide solution into the filtered water for reaction for 8-12min, and then, adding 0.3-1.0mg / L of chloramine solution for reaction for 20-30-min. The method for jointly disinfecting drinking water by sequentially adding chlorine dioxide and chloramine has the advantages of less disinfectant consumption, obvious sterilizing effect, strong continuous disinfecting capability and less generating quantity of side products caused by disinfection, and can effectively ensure the safety of microorganisms and chemical substances of the drinking water. In addition, compared with the traditional chlorine disinfecting method, the invention also has the advantages of low disinfecting cost, economy and feasibility. The method for jointly disinfecting drinking water by sequentially adding chlorine dioxide and chloramine can be used for water works adopting chlorine disinfecting technology to change the technology and has good application prospects.

The present invention relates to methods for improving the microbiological safety and stability of foods by the use of food-grade micelles that encapsulate antimicrobial agents. The invention also relates to the food compositions thus obtained.

The invention discloses a fermentation control method for improving the flavor and quality of pickled vegetables and belongs to the field of pickled vegetable flavor control. The fermentation control method for improving the flavor and quality of the pickled vegetables comprises the steps of pickle jar sterilization, raw material selection, inoculated fermentation and the like; when temperature rises to 15 to 25 DEG C and the salinity is 2 to 4%, the pickled vegetables with the optimal sensory evaluation and the optimal flavor are obtained. The fermentation control method for improving the flavor and quality of the pickled vegetables has the advantages of being simple in step and short in technology time, also can be used to improve the flavor and quality of the pickled vegetables, can be used to effectively evaluate microorganism safety of a pickled vegetable product and can be used to prevent vegetables from going bad in a vegetable fermentation process.

The present invention relates to a method for reducing the concentration of pathogenic organisms such as Listeria spp. in fermented food products. The method comprises the steps of: (i) providing a food material, (ii) mixing said food material with a starter culture, (iii) mixing the food material with at least one adjunct culture in form of a bacteriocin-producing Pediococcus species, (iv) subjecting the mixture provided in step (iii) to a fermentation process, said fermentation process being conducted at conditions that are sub-optimal for growth of the bacteriocin-producing Pediococcus species in order to provide a limited acidification and allow for a high production of bacteriocin, and obtain a fermented food product. Furthermore, the invention relates to the use of bacteriocin-producing Pediococcus species as an adjunct culture for securing microbial safety of fermented food products.

The present invention relates to a method of preparing aseptic packaged cooked rice with black bean in an aseptic packing system by washing, dipping and dewatering black rhynchosia nolubilis and then mixing heat treated rhynchosia nolubilis, and in particular to a method of preparing aseptic packaged cooked rice with black been in an aseptic packing system capable of conserving the cooked rice with black been with excellent taste and incense for a long time at a normal temperature by improving conservative property. More specifically, the present invention relates to a method of preparing aseptic packaged cooked rice in an aseptic packing system that can conserve the cooked rice for a long time exceeding at least six months at a normal temperature and is excellent in safety against microorganisms, the method comprising the steps of: sorting uniform-sized black rhynchosia nolubilis through a size sorting operation; washing the black rhynchosia nolubilis so as not to allow their shells to be peeled off; dipping the washed rhynchosia nolubilis into water of 5 to 25° C. and dewatering them; leaving the washed black beans at a cold store of 10° C. or less for one hour; putting the black rhynchosia nolubilis of 15 mm or less in thickness into a packing material and sterilizing them for about 20 to 50 minutes at a temperature of 110 to 130° C.; mixing the sterilized rhynchosia nolubilis with nonglutinous rice at a ratio of 5 to 30% and automatically filling a predetermined amount of the mixture of rhynchosia nolubilis and nonglutinous rice into a heat-resistant plastic container; repeatedly performing high temperature / high pressure sterilization on the mixture of rhynchosia nolubilis and nonglutinous rice four to ten times for 4 to 9 seconds at a temperature of 130 to 150° C. in an sealed space; filling a predetermined amount of water for cooked rice and cooking rice at certain conditions; sealing and packing it in a aseptic space.

The invention discloses visible light catalyzed sewage treatment equipment. The visible light catalyzed sewage treatment equipment structurally comprises a water conveying pipeline, a crawling ladder,a grip, an exhaust fan, a hanging ring, a pedestal, a bolt, an automatic chemical waste water treatment device, a machine body, a protective cover shell, a gravity reduction starting mechanism, a power motor mechanism, a power transmission mechanism, a uniform stirring mechanism, a floating plate transmission mechanism, a rolling wheel transmission mechanism and an automatic opening medicine boxmechanism. The visible light catalyzed sewage treatment equipment provided by the invention can complete automatic operation through the gravity and buoyancy actions of waste water, does not need manual operation, is labor-saving and convenient to use, can perform stirring and fusing treatment on the waste water through chemical medicines and performs safety reaction treatment on a large amount ofmicroorganisms remained in the waste water, so that the waste water is efficiently treated and the quality of the waste water is improved.

The present invention relates to a method for reducing the concentration of pathogenic organisms such as Listeria spp. in fermented food products. The method comprises the steps of: (i) providing a food material, (ii) mixing said food material with a starter culture, (iii) mixing the food material with at least one adjunct culture in form of a bacteriocin-producing Pediococcus species, (iv) subjecting the mixture provided in step (iii) to a fermentation process, said fermentation process being conducted at conditions that are sub-optimal for growth of the bacteriocin-producing Pediococcus species in order to provide a limited acidification and allow for a high production of bacteriocin, and obtain a fermented food product. Furthermore, the invention relates to the use of bacteriocin-producing Pediococcus species as an adjunct culture for securing microbial safety of fermented food products.

The invention relates to a method for retaining freshness of single-frozen shelled shrimps by electrolyzed water. The method is characterized by comprising the following steps of: preparing weakly acidic electrolyzed water from a NaCl aqueous solution with mass concentration of 0.10%-0.20% through a water electrolysis device; freezing the weakly acidic electrolyzed water to obtain active electrolyzed water; purchasing material fresh shrimps, cooling and cleaning by the weakly acidic electrolyzed water of 0 DEG C-5 DEG C, and storing in a pre-cooling storeroom of 0 DEG C-5 DEG C after the freshness retaining treatment; removing the heads and shells of the freshness-retained and electrolyzed icy fresh shrimps, and leaching for 2-4 times by adopting the weakly acidic electrolyzed water of 0 DEG C-5DEG C; freezing the leached shelled shrimps; soaking the single-frozen shelled shrimps for 3-5 seconds by the weakly acidic electrolyzed water of 0 DEG C-5DEG C; and feeding the single-frozen shelled shrimps coated with the ice glaze to a finished product frozen storage room of -18 DEG C for storage after packaging, labeling and metal detecting. The method for retaining freshness of single-frozen shelled shrimps by electrolyzed water is simple in process, low in cost and good in freshness-retaining effect, so that a safe control problem of aquatic product pathogenic microorganisms is solved, fresh and live aquatic product resource waste is reduced, the quality safety of the aquatic products and the products thereof as well as the consumer body health are ensured.

The invention belongs to the technical field of fluorine-containing wastewater treatment, particularly relates to an efficient treatment process for fluorine-containing wastewater, and provides the following scheme aiming at the problem that the control index of fluorine ions discharged from sewage is increasingly strict, and the efficient treatment process comprises the following steps: introducing sewage into a first-stage reaction system; adding a fluorine removal agent into the first-stage reaction system, and carrying out preliminary defluorination; adjusting the pH value of the water quality to 6.0-7.0 by using liquid caustic soda or lime emulsion according to the pH value of the reacted water quality after the fluorine removal agent is added; adding a PAM flocculating agent to aid coagulation after reacting and adjusting the pH value, and uniformly stirring; standing to flocculate and precipitate the sewage; guiding supernate in the first-stage reaction system into a second-stage reaction system. By using the efficient composite fluorine removal agent, the action mechanism is rich, and the adsorption capacity is high; through cooperation of coprecipitation, coordination complexing, hydroxyl adsorption and other processes, the optimal fluorine removal effect is obtained. Waste yield is low, and comprehensive cost is low; the application range is wide; the microbial safety is high; the use is convenient.

The invention belongs to the technical field of microbial limit inspection. The invention discloses an internet-based microbial limit inspection system and method. The internet-based microbial limit inspection system comprises an environment cleanliness detection module, a microbial species detection module, a main control module, a network communication module, a microbial function analysis module, a safety evaluation module and a display module. Through the microbial function analysis module, the procedure of analyzing microbial population functions is simplified, and the time is saved; according to the method for analyzing the microbial population function by utilizing the metagenome data, the splicing and prediction processes of sequencing reads are removed, and the function annotation of genes does not need to be carried out by comparing with a conventional single-function database, so that the data analysis time is greatly saved, and the running speed of the whole sequencing data analysis process is increased; and meanwhile, the microorganism safety level can be accurately evaluated through the safety evaluation module.

The invention discloses fermented western Hunan sausage and a preparation method thereof. The fermented western Hunan sausage is prepared from a raw material of pork and prepared by inoculating mixedfermentation broth of bacillus natto and debaryomyces hansenii to be fermented. The preparation method comprises the steps: mixing bacillus natto fermentation broth and debaryomyces hansenii fermentation broth to obtain the mixed fermentation broth; pickling the pork; inoculating the mixed fermentation broth in the pickled pork; filling, sealing, fermenting and baking to obtain the fermented western Hunan sausage. The western Hunan sausage prepared by the preparation method disclosed by the invention has a low nitrous acid content and a high unsaturated fatty acid content and has special fermentation flavor; furthermore, by means of inoculating the mixed fermentation broth of the bacillus natto and the debaryomyces hansenii, enterobacteria generation can be remarkably inhibited, and microorganism safety is high.

The invention relates to a reactor and method for removing ammonia nitrogen from drinking water. The integrated reactor for removing the ammonia nitrogen from the drinking water in microorganism nitration and ultrafiltration separation processes comprises a biological nitrification area unit and an ultrafiltration membrane filtration area unit, wherein the biological nitrification area unit and the ultrafiltration membrane filtration area unit are arranged in the same reaction pond. The method comprises the following steps of: removing ammonia nitrogen under the action of microorganisms growing on the surface of a biological filling and removing a part of small molecular organic matters; intercepting bacteria and microorganism membranes and the like under the filtering action of an ultrafiltration membrane to ensure the microorganism safety; providing nitrogen oxygen needed by the microorganisms by using an aeration device and scrubbing attachments on an ultrafiltration membrane filament under the air shearing action; and introducing large-density particles, falling microorganism membranes and the like into a sludge groove under the action of gravity, and discharging through a sludge discharging pipe. The reactor and the method can be used for treating drinking water of a water source which is polluted by ammonia nitrogen, and can be used for removing ammonia nitrogen from urban sewage and recycled water.

This invention relates to a method for recovering beer during a beer brewing process. In the method, yeast entrained in beer 36 is recovered from a fermentation step 32. The yeast is separated from the beer to provide recovered beer 42. The recovered beer 42 is passed through an ultraviolet (UV) photo-sterilization unit 46, to provide sterilized recovered beer 48 which is recycled to the fermentation step 32. The invention uses ultraviolet light to achieve a microbia!ly safe beer recovered from surplus yeast, and the recovered beer is recycled back to the brewing process, thereby saving financially as well as water loss.

The invention discloses a method for detecting antiseptic power of a seasoning, which comprises the following steps: 1) preparing a ready-made testing strain into a bacterium suspension; 2) inoculating the bacterium suspension into a test sample; 3) at the beginning of the inoculation and every other preset time intervals afterwards, taking isometric samples from the inoculated test sample, and detecting the bacterial counts in the samples; and 4) comparing the bacterial counts detected every other preset time intervals with the initial bacterial count, determining that the antiseptic power of the test sample is acceptable if the difference is less than or equal to 0, and judging that the smaller the difference is, the stronger the antiseptic power of the test sample is. The method presents the judgment standard of the antiseptic power according to the characteristics of the seasoning, and has important meanings for new product development, preservative selection, quick evaluation on antiseptic power of the product, and protection of microbial safety of the product.

The present invention relates to a method for predicting the number of microorganisms in cold-chain meat. The method comprises: S1: adopting an odor sensor array system to sample headspace volatile odor of the cold-chain storage meat, and synchronously detecting the total number of colonies; S2: carrying out characteristic extraction and analysis on the obtained sensor data and the total number of the colonies; and S3: adopting a linear determination method to carry out clustering distinguishing on the total numbers of different colonies in the meat, and establishing a predictive model between the odor sensor response signal and the total number of the colonies. The present invention provides the rapid prediction and accurate technical approach for the safety of the microorganisms in the pork during the logistic process. The present invention further discloses a system for predicting the number of the microorganisms in the cold-chain meat.

The invention discloses a method for screening and separating chlorine-resistant bacteria and a Gordonia terrae strain JN724 obtained with the same. The method disclosed by the invention comprises the following steps: enriching thalli in a sample, and then with chlorine resistance screening, separating and purifying of chlorine-resistant bacteria, and verifying of chlorine resistance, screening and separating the chlorine-resistant bacteria in a water supply system, thereby further obtaining a chlorine-resistant strain, wherein the homology of the strain with multiple Gordonia strains is 100%. By screening and separating the chlorine-resistant bacteria, the quantity of bacteria in water and composition of bacterial population can be grasped more accurately, more accurate theoretical basis is provided for microorganism safety assessment of urban water supply, and support is provided for improvement of a water plant disinfection technology, so that biological safety of drinking water is better guaranteed.

The invention relates to the technical field of food microorganism safety detection and control, in particular to an establishment and application method of a prediction model for evaluating safety oflactobacillus fermented food. The prediction model can be applied to fermented food taking lactobacillus as a main leavening agent. According to the initial concentration of the added leavening agentlactobacillus, the concentration of the food-borne pathogenic bacteria which are possibly infected initially, the fermentation temperature and the fermentation time, the model can predict the growthof lactobacillus of the leavening agent and the growth and inactivation processes of pathogenic bacteria in the whole fermentation process, so that the safety of food fermentation under certain fermentation conditions is determined, and a powerful technical support is provided for microbial safety control of fermented food in the fermentation process. Meanwhile, the model can also be used for optimizing fermentation parameters, so that the fermented food reaches the optimal safety standard.

The invention provides a ginseng-acanthopanax oral liquid and a production process thereof. The following raw materials are adopted in parts by weight: 1 part of ginseng, 10-20 parts of acanthopanax and 15-40 parts of purified water. The following index system is adopted to strictly control product quality: the content of syringin is more than or equal to 2.0mg / 100ml, the pH value is 4.0-6.0, and the soluble solid content is more than or equal to 1.0%. The production process of the ginseng-acanthopanax oral liquid, provided by the invention, omits a step of alcohol precipitation, and the loss of ginseng polysaccharides is avoided, so that good anti-fatigue effect of the oral liquid is guaranteed; and the whole technological process adopts sterile operation, high temperature sterilization and suitable packing material, so that the microbiological safety of a product is guaranteed, the product is stable, no antiseptic substance is required to be added, and a food is safe and reliable.