12 results about "Microbial safety" patented technology

The application relates to the technical field of food processing, and particularly discloses a preparation method of high-dietary-fiber konjac beverage, which comprises the following steps: dispersing konjac powder in deoxygenated deionized water, and performing gradient temperature rising and segmented shearing swelling treatment under the protection of inert gas; adding calcium ions into the swelling slurry to perform a micro-crosslinking reaction; performing high-pressure micro-jet nanometer homogenization; performing high-pressure pulsed electric field sterilization treatment on the nanometer micellar dispersion liquid; allowing the slurry after sterilization to stand; and mixing the beverage base liquid with sterile auxiliary materials, and then performing sterile filling. The application adopts gradient temperature rising and segmented shearing swelling treatment to regulate the disentangled state of konjac glucomannan molecular chains, cooperates with calcium ion micro-crosslinking to form controllable intramolecular crosslinking structures, and then converts the nanometer-scale dietary fiber micelles through high-pressure micro-jet nanometer homogenization, so that long-term physical stability and microbial safety of a low-viscosity system are realized while the integrity of the dietary fiber structure is maintained.

This invention relates to a non-concentrated, highly stable oral liquid derived from medicinal and edible ingredients for nine different body constitutions, and its preparation process, belonging to the technical field of medicinal and edible beverages. Each 30mL of this oral liquid contains 3.0–6.0g of medicinal and edible ingredients and 0.05–0.15g of Vitamin C, and contains no jujubes, honey, or sucrose. The ingredients are formulated according to the principles of traditional Chinese medicine for nine different body constitutions. The preparation process includes: ultrasonic extraction, rinsing and filtering of the medicinal residue, adjusting the pH to 5.0–7.0, ultra-high temperature instantaneous sterilization, microfiltration or ultrafiltration for sterilization and clarification, aseptic filling, pasteurization, and light inspection. No concentration steps are used throughout the entire process. This invention protects heat-sensitive components through a non-concentration process, ensures microbial safety through UHT, ultrafiltration, and pasteurization triple sterilization, and synergistically enhances stability by combining pH control and Vitamin C antioxidant properties. The resulting product is clear and transparent, without sediment or stratification, and has a shelf life of over 18 months at room temperature in a sealed container. It is precisely tailored to the nine body constitutions, is sugar-free, and significantly expands the applicable population.

A purification system for high-hardness strontium-containing natural mineral water relates to the field of water treatment technology. The invention comprises a pretreatment unit, an ultrafiltration unit, a nanofiltration unit, a blending and adjustment unit, and an ozone ultraviolet disinfection unit connected sequentially along the water flow direction. The pretreatment unit removes suspended solids and colloidal particles from the raw water; the ultrafiltration unit retains beneficial minerals such as strontium; the nanofiltration unit efficiently retains calcium and magnesium ions to reduce hardness; the blending and adjustment unit automatically adjusts the ratio of ultrafiltration to nanofiltration permeate through an online strontium content detector and a flow control valve, precisely controlling the strontium content in the finished product water; and the ozone ultraviolet disinfection unit ensures microbial safety. This invention effectively reduces the hardness of raw water, prevents sedimentation, and stably controls the strontium content within the standard range, maintaining the mineral balance and good taste of the finished water. It is suitable for the large-scale, stable production of high-hardness strontium-containing natural mineral water.

This invention discloses a non-thermal sterilization and flavor preservation process for pre-prepared wild vegetable dishes, relating to the field of food processing technology. The process includes: sequentially subjecting the wild vegetable raw materials to acidic plasma-activated water baths and alkaline plasma-activated water baths, with both baths supplemented by ultrasonic treatment; subsequently, acidic plasma-activated water nano-atomization treatment; followed by low-temperature vacuum impregnation and low-temperature vacuum dehydration; after seasoning and mixing, a three-layer edible coating film is formed on the surface, comprising a chitosan layer, a nanocellulose layer, and a chitosan layer containing plant essential oils; finally, modified atmosphere packaging and storage and transportation under cold chain conditions. This invention, through stepwise treatment of acidic activated water sterilization and alkaline activated water enzyme inactivation, combined with atomization supplementary sterilization, flavor impregnation, microcapsule sustained release, and multi-layer coating, improves the microbial safety and flavor quality preservation of pre-prepared wild vegetable dishes without the addition of preservatives.

The present invention relates to the technical field of lipid-lowering beverages, and particularly to a preparation method of a compound lipid-lowering mulberry leaf tea beverage and the compound lipid-lowering mulberry leaf tea beverage. The preparation method includes raw material pretreatment, primary fermentation conversion, co-inoculation of strains, compound fermentation culture, drying and aging, and preparation of the compound lipid-lowering mulberry leaf tea beverage. This process takes "the preparation of plant-derived functional beverages" as the core goal. By optimizing the pretreatment of the composite raw materials of mulberry leaves and dark tea, multi-strain co-fermentation conversion, directional blending and stability treatment of the beverage, the lipid-lowering effect is significantly verified by mouse experiments; at the same time, key problems such as the astringent taste, precipitation, and microbial safety of the beverage are solved, and a compound lipid-lowering mulberry leaf tea beverage with excellent sensory quality, convenient drinking, and safety and controllability is prepared.

The present invention describes a microbiological inactivation system using UV-C radiation, designed to be integrated into air conditioning and ventilation grilles, aiming to improve indoor air quality and minimizing the presence of pathogenic microorganisms such as viruses, bacteria and fungi. The system comprises a microbiological inactivation module with UV-C lamps arranged in a sinuous circuit, which maximizes the air's exposure to ultraviolet radiation and the reflection and redistribution of UV-C radiation by internal surfaces. In addition, the blower is equipped with an electric motor controlled by a frequency inverter, allowing bidirectional operation of the fan (air insufflation and extraction), which provides flexibility in ventilating and purifying the environment. Installation and maintenance are made easy thanks to the design, which allows the system to be adapted to different air volumes and microbiological control needs, without the need for complex modifications to existing air conditioning and ventilation. This microbiological inactivation system using UV-C radiation contributes to improving air quality, increasing microbiological safety in different contexts.

The present disclosure provides a beef microbial safety detection device, comprising: a base, a top cover is slidingly connected on the base, a rotating plate is rotatably connected in the base, a placing rack is fixed on the rotating plate, a wiring structure is arranged between the placing rack and the base, a plurality of placing grooves and a plurality of auxiliary grooves are arranged in the placing rack, and a water spraying head is fixed in the auxiliary groove; a plurality of test tubes are clamped and fixed in the placing groove. In the beef microbial safety detection device, the detection accuracy can be improved, the detection failure caused by too few microorganisms can be prevented, the microorganisms can be directly detected by the probe, the detection efficiency of beef with more microorganisms can be improved, the detection results of beef in the plurality of test tubes can be compared with each other, the accuracy of the detection results is ensured, the device is more flexible to use, and the application range of the device is expanded.

This invention discloses a method for assessing the microbial safety risk of water bodies based on metagenomics and viromics, comprising: metagenomic detection of the relative abundance F of each pathogenic microorganism in the water sample to be assessed. i Where i represents the pathogenic microorganism label; for pathogenic microorganism i, determine its hazard level PM. i Antibiotic resistance gene risk value (ARG) i and virulence factor risk value (VF) i ; Determine the risk coefficient α of increased transmission due to water sample treatment methods, including antibiotic resistance gene risk values ​​and virulence factor risk values; For pathogenic microorganism i, determine the overall hazard level PM i Antibiotic resistance gene risk value (ARG) i Virulence factor risk value (VF) i The risk coefficient α and relative abundance F of increased transmission due to water sample treatment methods i Determine the overall risk value R of pathogenic microorganism i i The comprehensive risk value of all pathogenic microorganisms detected by the metagenomics is used to obtain the microbial safety risk assessment result R of the water sample to be evaluated.

This invention discloses a food microbial testing device and method, belonging to the field of microbial testing technology. It includes: a testing chamber with an internal partition plate, with a door rotatably connected to one side of the outer surface of the testing chamber; and a shaking angle adjustment mechanism disposed on the partition plate. The shaking angle adjustment mechanism includes a telescopic component, a supporting component, a rotating component, an angle adjustment component, and a culture dish mounting plate, with the telescopic component disposed on the partition plate. This food microbial testing device and method, through the coordinated operation of the shaking angle adjustment mechanism, the sunlight simulation mechanism, and the temperature control mechanism, reproduces the complex environmental stresses that food may experience from storage and transportation to the sales terminal within a single device. This transforms the microbial culture conditions from an ideal static laboratory environment to a dynamic environment closer to reality. The test results more accurately reflect the microbial safety risks of food during actual circulation, providing highly predictive data for shelf-life prediction and risk assessment.

This utility model discloses a taro–peanut delicacy using panutsa (unrefined cane sugar) formulated to improve flavor and extend shelf life. The product comprises grated taro, coconut milk, condensed milk, crushed peanuts, and panutsa, enclosed within a 10 mm-thick taro shell casing, wrapped in banana leaves, and steamed for about 60 minutes at 100 °C. Panutsa serves as both sweetener and natural preservative, binding free water and reducing microbial activity. The product maintains its moist, chewy texture and caramel-like flavor while remaining shelf-stable for at least five days at ambient temperature or ten days under refrigeration. Compared with conventional taro-based confectionary product the utility model provides enhanced sweetness, improved microbial safety, and longer storage stability without synthetic preservatives, offering a value-added indigenous delicacy suitable for small-scale and commercial production.

This application discloses a method for preparing a lactic acid bacteria ferment that enhances the heat sensitivity of microorganisms and its application in food preservation. The preparation method involves: initial fermentation using *Lactococcus lactis* as the primary fermenting organism, followed by stepwise fermentation using *Lactobacillus* as the secondary fermenting organism; after fermentation, the resulting fermentation broth undergoes solid-liquid separation and ultrafiltration to enrich small molecule peptides of 500–1000 Da, and the ultrafiltration product is dried to obtain the lactic acid bacteria ferment. This ferment can significantly enhance the heat sensitivity of target microorganisms, effectively reducing the D value of *Staphylococcus aureus* and *Bacillus subtilis* under heat treatment conditions, thereby lowering the sterilization temperature or shortening the sterilization time in food processing. Applying this lactic acid bacteria ferment to food systems can reduce the adverse effects of high-temperature treatment on food quality and flavor while ensuring the microbial safety of food, making it suitable for typical heat-sterilized food systems such as braised foods and soy products.

The invention belongs to the technical field of microorganisms, and discloses a pediococcus acidilactici MA8 with blood fat reducing activity and application of the pediococcus acidilactici MA8 in sour soup fermentation, the strain is pediococcus acidilactici MA8 and is preserved in Guangdong Microbial Culture Collection Center on May 19, 2025, and the preservation number is GDMCC No. 66353. The invention further discloses a preparation method of the pediococcus acidilactici MA8. The strain has excellent acid production, acid resistance and cholate resistance, and in-vitro experiments prove that the strain can effectively degrade cholesterol and reduce the triglyceride level and meets the food-grade microorganism safety standard. When a leavening agent prepared from the strain is applied to fermentation of the red sour soup, the fermentation period can be remarkably shortened, the total acid content of the obtained red sour soup product reaches (16.79 + / -0.90) g / kg, and the red sour soup product has excellent in-vitro lipid-lowering activity and is suitable for industrial production of standardized and functionalized red sour soup.