44 results about "Microbial safety" patented technology

The utility model relates to the technical field of food safety detection, in particular to safety detection equipment for microorganisms in beef, which comprises an operation table, a placement table fixedly mounted on the operation table, a support arm fixedly mounted on the operation table, and a detection instrument fixedly mounted on the support arm. A U-shaped moving frame is slidably installed on the operating table through a sliding assembly, a cylindrical pipe is fixedly installed on the side face of the moving frame, the two ends of the cylindrical pipe are sealed, a plurality of liquid outlet pipes are fixedly connected to the cylindrical pipe, and a liquid inlet pipe is fixedly connected to the cylindrical pipe. A strip-shaped rod is mounted on the side, away from the cylindrical pipe, of the moving frame through a mounting assembly, a rubber scraping strip is fixedly mounted on the lower surface of the strip-shaped rod, and the lower side of the rubber scraping strip is in sliding contact with the containing table. The surface of the placing table is disinfected, so that residual microorganisms on the placing table are prevented from influencing the detection of the next beef, and the accuracy of a detection result is ensured.

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.

The invention discloses a post-generation cooked food fresh-keeping process based on lactic acid bacteria in-situ conversion. The process comprises the following steps: soaking raw materials in a 0.5-1.5% sodium chloride solution for 40-90 minutes, and then pre-cooling; inoculating lactic acid bacteria which are directionally screened in an environment of 1.5-3.0% of sodium chloride and 12-18 DEG C, and rolling and kneading for 20-120 minutes; fermenting for 4-8 hours at the temperature of 12-18 DEG C, and stopping when the pH is reduced to 5.0-5.5 and the consumption of soluble sugar reaches 45-65%; curing the meat raw materials until the central temperature is 75-85 DEG C; pasteurization is carried out at 62-70 DEG C for 10-20 min or ultrahigh pressure treatment is carried out at 300-450 MPa for 5-12 min, so that the lactic acid bacteria are inactivated and converted into metabiotics; and performing vacuum packaging and after-ripening at 0-4 DEG C for 24- Through directional screening, in-situ conversion and mild inactivation, in-situ generation of the fresh-keeping substances in the matrix is realized, and a postbiotic fresh-keeping system is constructed. The shelf life of the product is obviously prolonged, the microbial safety is improved, the quality is excellent, chemical preservatives are not needed, and the label cleaning concept is met.

The invention relates to the technical field of food processing, and particularly discloses a method for resource utilization of lentinus edodes stipes, which is characterized in that a complex enzyme preparation consisting of cellulase, acid protease and pectinase is used for carrying out synergistic enzymolysis on the lentinus edodes stipes under the optimal enzymolysis conditions of pH 3.5, temperature 51 DEG C, enzyme concentration 6% and time 4 hours. According to the method provided by the invention, the hardness and chewiness of the lentinus edodes stipe can be remarkably reduced, the compact fiber structure of the lentinus edodes stipe can be destroyed, the release and content of bioactive components such as ergothioneine, soluble protein and crude polysaccharide can be synchronously increased, and the chocolate-coated lentinus edodes stipe developed based on the method is full in appearance, uniform in color and luster, coordinated in flavor, good in microbial safety and suitable for industrial production. And high-valued comprehensive utilization of shiitake mushroom processing byproducts is realized.

The invention discloses a method for rapidly predicting microbial contamination of meat based on multi-modal fusion. The method comprises the following steps: acquiring spectrum and smell data on the surface of meat, extracting characteristics related to microbial metabolism, and establishing a quantitative relationship between the characteristics and the content of microorganisms (such as the total number of bacterial colonies) by utilizing a machine learning model, thereby realizing rapid and lossless prediction on microbial pollution. According to the method, the defect of long period of a traditional microorganism detection method is overcome, and an effective and rapid monitoring means is provided for microorganism safety risks in the meat production and circulation process.

The invention provides a preparation method of ultrahigh-pressure sterilized coconut yoghourt, which comprises the following steps: A) treating raw materials, namely performing low-temperature high-speed centrifugal treatment on raw coconut milk to obtain treated raw coconut milk; performing ultrahigh pressure treatment on the coconut protein powder to obtain treated coconut protein powder; b) sequentially performing material melting, hydration, degassing, homogenization, ultrahigh pressure sterilization, preheating, fermentation and cooling on the treated raw coconut milk and the treated coconut protein powder to obtain the coconut yoghourt. According to the preparation method disclosed by the invention, the specific preparation process is combined with the treated coconut protein, so that the coconut yoghurt can be ensured to have good microbial safety, and the prepared coconut yoghurt has good texture characteristics and sensory attributes. The coconut protein is additionally added into the coconut yoghurt, so that the texture property of the yoghurt can be enhanced, the content of the protein in the coconut yoghurt is increased, and the yoghurt has better taste and nutritional value.

The invention relates to a river crab bean curd premade dish based on whole-course non-thermal processing and a making method thereof, and belongs to the technical field of aquatic product processing. A preparation method of a river crab bean curd premade dish based on whole-course non-thermal processing comprises the following steps: removing crab shells, gills, mouth umbilicus, heart and stomach and intestine of river crabs, crushing and filtering to obtain crab meat juice; and then adding the yeast extract and Arabic gum, stirring and mixing, homogenizing at high pressure, carrying out vacuum plastic packaging, sterilizing at ultrahigh pressure, and freezing to obtain the product. According to the method provided by the invention, through combination and synergy of a series of non-thermal processing technologies, the original flavor of the river crabs is reserved and improved to the greatest extent on the premise of ensuring the microbial safety of the product, and meanwhile, the characters of the final product are optimized, so that industrial production and long-term storage can be realized, and excellent quality can be kept.

The invention discloses sliced luncheon meat obtained through synergistic step-by-step fermentation of saccharomyces cerevisiae and lactobacillus plantarum and a preparation method of the sliced luncheon meat. The raw materials of the luncheon meat comprise pig hind leg meat, pig back fat, soybean protein isolate, konjac glucomannan, salt, sugar, monascus red, composite phosphate, sodium nitrite, spice powder and ice water. The preparation method comprises the following steps: taking raw material meat, unfreezing, trimming, mincing, stirring, pickling, fermenting with saccharomyces cerevisiae, vacuum chopping, vacuum rolling, fermenting with lactobacillus plantarum, filling, sterilizing, slicing, packaging and performing secondary sterilization. The saccharomyces cerevisiae CMRC 1S (CGMCC No. 30797) and the lactobacillus plantarum CMRC 1L (CGMCC No. 32440) with the preservation number are adopted for step-by-step fermentation, and the two strains have a synergistic effect through process regulation and control, so that the flavor level of the product is effectively enriched, a unique flavor integrating mellow fragrance, ester fragrance and soft sour is formed, and meanwhile, the texture, slicing property and microbial safety of the product are improved.

The invention relates to the technical field of detection of pathogenic bacteria in oral care products, in particular to a method for detecting pathogenic bacteria in toothpaste, a method for extracting and purifying nucleic acid from the toothpaste and a kit and a phase change filtering assembly thereof. The pathogenic bacterium detection method comprises the following steps: carrying out cracking treatment on a toothpaste sample, and treating the cracked toothpaste sample by using a phase change filtering assembly; carrying out column purification on the dissolved sample subjected to gel filtration to obtain an eluent; and carrying out PCR (Polymerase Chain Reaction) detection on the eluent. According to the technical scheme, the technical problem that in the prior art, a method for rapidly and accurately detecting the microorganisms in the oral care product in an anti-matrix interference mode does not exist can be solved. According to the technical scheme, triple purification of cracking, phase change filtration and column purification is carried out, and a complex toothpaste formula is adapted. Compared with the prior art, the microbiological detection method provided by the technical scheme has the advantages that the detection efficiency, accuracy and suitability are remarkably improved, the microbiological safety of the oral care product is guaranteed, and the method has ideal popularization and application values.

The application discloses an Aspergillus luchuensis YZ-1 and application thereof, and belongs to the field of microorganism safety.The application separates a new strain from a black tea in Guilin, Guangxi, identifies the strain by ITS, beta tubulin and calmodulin, and the identification result is Aspergillus luchuensis, and the preservation number is CCTCC NO: M 20221462.It is verified by experiments that the strain can inhibit various bacteria and fungi, the water extract and fermentation liquor of the strain can significantly inhibit the growth of Aspergillus flavus, the fermentation liquor has a strong inhibiting effect on the growth of Aspergillus flavus, and the strain has a strong adsorbing effect on aflatoxin B1.Therefore, the Aspergillus luchuensis disclosed by the application has important application value in preventing and controlling mold pollution in grain crops and food.

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.

The invention discloses an HPP cold-pressing sterilization process for an opuntia ficus-indica composite leaf pulp beverage. The preparation method comprises the steps of CIP cleaning, feeding, detection, homogenization, filling, basketing, HPP sterilization (580 MPa / 300 seconds), refrigeration and the like. By optimizing the raw material ratio and a low-temperature process, the problems of single flavor, poor processability and large heat sterilization nutrition loss of the cactus primary pulp are solved, the unification of flavor coordination, nutrition retention, microbial safety and industrial production of the product is realized, and the cactus primary pulp has a good market prospect.

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 invention provides a universal aerosol microorganism challenge test system and application thereof, and belongs to the technical field of test systems. The test system comprises an aerosol generation module, a general test cabin module, a sampling and detection module, a flow and pressure control module, an automatic control module and a data acquisition and analysis module, and the aerosol generation module is used for generating aerosol and stably controlling the concentration and particle size of the aerosol; a replaceable rapid clamping device is arranged in the general test cabin module and used for fixing a sample to be tested, the sampling and detecting module monitors upstream and downstream aerosol concentration and other data in real time, and the flow and pressure control module is used for adjusting the airflow state. The test system can be adapted to package integrity verification and air filtration efficiency verification, has the advantages of high universality, high automation degree and high test precision, and is widely applied to microorganism safety detection in the fields of medical instruments, food packages, air purification and the like.

The invention provides a high-avocado-content fruit and vegetable juice preserved at normal temperature and a preparation method of the high-avocado-content fruit and vegetable juice. The fruit and vegetable juice comprises cantaloupe juice, avocado paste, acidic fruit juice, deacidified and decolored concentrated apple juice and RO water; in the fruit and vegetable juice, the content of the avocado paste is 15-30 wt%. The preparation method provided by the invention overcomes the technical defects that in the prior art, products with high avocado content must be stored at low temperature due to oxidative deterioration, and the shelf life is less than 30 days; on the premise of not using any additive, the prepared fruit and vegetable juice can be stored for a long time at normal temperature, the quality guarantee period can reach 4 months, meanwhile, the color and flavor are well maintained, and the fruit and vegetable juice has good microbial safety. According to the method, the nutritional ingredients of various raw materials are reserved to the greatest extent, and the product is endowed with excellent flavor characteristics, is convenient to store and sell and shows a wide market prospect.

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 invention discloses a high-yield biological preparation device of Ectoine and a preparation method of the high-yield biological preparation device, and relates to the technical field of Ectoine production. The device comprises a fermentation detection assembly, an automatic cover taking assembly is arranged on the fermentation detection assembly, a wiping assembly is arranged on the fermentation detection assembly, a sampling assembly is arranged above the fermentation detection assembly, and a transmission assembly is arranged on the fermentation detection assembly; the fermentation detection assembly includes a conduit. Through the use of the device, automatic sampling of a microorganism mixed solution for preparing Ectoine is realized, the operation amount of workers is reduced, the production efficiency is improved, and through the cooperative use of the automatic cover taking assembly and the wiping assembly, the first sealing cover is taken down, transferred and disinfected; therefore, the use convenience is improved, the sterility of the first sealing cover is ensured, safe fermentation of microorganisms is ensured, in addition, in cooperation with the use of the sampling assembly, automatic sampling and detection of a microorganism mixed solution are achieved, and the detection efficiency is improved.

A method for rapid detection of microorganisms in beverages, includes placing the beverage sample under constant temperature conditions of 30-35° C. for 48 hours, and then adding it to a culture bottle with a sensing hydrogel and culturing it for 2 days for colorimetric detection; the sensing hydrogel is composed of Schiff base Composed of ZIF-90, neutral red, sodium alginate, and calcium chloride, it can absorb the carbon dioxide produced by microorganisms and respire, thereby causing a significant color change, from yellow to red. The advantage of the invention is that it significantly shortens the detection time, and achieves more economical and efficient detection by simplifying the operating process and reducing equipment requirements. It is especially suitable for microbial safety monitoring in the food and beverage industry to ensure product quality and consumer safety.

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.

The utility model provides a medical purified water preparation device, which relates to the technical field of purified water preparation and comprises a raw water tank, a water outlet of the raw water tank is connected with a water pump, and a water outlet of the water pump is connected with an integrated filter. A water outlet of the integrated filter is sequentially connected with an ultrafiltration assembly, a reverse osmosis assembly, an EDI assembly, a pipeline type ultraviolet sterilizer and a purified water storage tank, and three filter material boxes are arranged in the integrated filter. According to the utility model, the integrated filter, ultrafiltration, reverse osmosis, EDI and other multi-stage filtration and treatment processes are adopted, and meanwhile, the pipeline type ultraviolet sterilizer is adopted for sterilization and disinfection, so that the device has the advantages of high sterilization efficiency, no secondary pollution and the like, can effectively remove various impurities, ions, bacteria, viruses and the like in water, can effectively ensure the microbial safety of purified water, and is suitable for popularization and application. And the prepared high-purity medical purified water meets the strict requirements of the medical industry on the water quality.

The invention belongs to the technical field of food processing, and provides a production process of concentrated cloudy asparagus juice. According to the production technology, through the steps of multi-stage cleaning and disinfection, intelligent picking, low-temperature crushing and juicing, pasteurization and disc type separation coupling, multi-effect low-temperature vacuum concentration, graded UHT sterilization, sterile filling and the like, the high retention rate of nutritional ingredients of the cloudy asparagus juice and the product stability are achieved. Particularly, a multi-effect low-temperature vacuum concentration system and a graded UHT sterilization technology are adopted, so that the natural color, flavor and nutritional ingredients of the asparagus are kept to the greatest extent while the microbial safety of the product is ensured. The concentrated cloudy asparagus juice produced by the process is high in vitamin C retention rate and good in stability, and has remarkable market competitive advantages.

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.

The invention discloses a preparation method of a lactic acid bacteria fermentation product for enhancing the heat sensitivity of microorganisms and application of the lactic acid bacteria fermentation product in food preservation. The preparation method comprises the following steps: carrying out initial fermentation by taking lactococcus lactis as first zymophyte, and then introducing lactobacillus as second zymophyte to carry out step-by-step fermentation; and after the fermentation is completed, carrying out solid-liquid separation and ultrafiltration treatment on the obtained fermentation liquor, enriching 500-1000 Da small molecule peptides, and drying the ultrafiltration product to obtain the lactic acid bacteria fermented product. The fermentation product can significantly enhance the heat sensitivity of target microorganisms, and effectively reduce the D values of staphylococcus aureus and bacillus subtilis under a heat treatment condition, so that the sterilization temperature in food processing is reduced or the sterilization time is shortened. The lactic acid bacteria fermentation product is applied to a food system, can reduce adverse effects of high-temperature treatment on food quality and flavor while ensuring food microorganism safety, and is suitable for typical thermal sterilization food systems such as marinated food, bean products and the like.

The invention relates to the technical field of livestock breeding environment monitoring, in particular to a livestock breeding house environment detection method which comprises the steps that multiple types of detection terminals are deployed to collect basic environment, harmful gas, livestock behaviors, microorganism parameters and livestock basic information, the aggregation state is judged, and a multi-source data matrix is constructed; the sampling frequency is dynamically adjusted in combination with the exercise amount, the excretion confidence coefficient and the aggregation state, non-aggregation area environmental reasons are analyzed, and behavior influence coefficient optimization data are introduced; training an LSTM attention model by using the effective data, and outputting an environment prediction result containing microbial parameters; starting three-level regulation and control based on a temperature and humidity index and a microorganism safety threshold value, and optimizing the model after reinspection; and combining the industrial standard and the production data to update the differential threshold. Physical, chemical and biological full-dimension detection is achieved, accurate response of the accumulation area is achieved, the reason of the non-accumulation area is transparent, and the method is suitable for closed or semi-closed livestock breeding scenes such as large-scale hog houses and chicken houses.

The invention discloses puree soft sweets and a preparation method thereof, and relates to the technical field of puree soft sweets. Comprising the following steps: S1, fruit treatment: washing fresh fruits with flowing water, removing dirt, pesticide residues and the like on the surfaces, and removing non-edible parts such as pedicels, kernels and the like; s2, juicing and filtering: putting the treated fruits into a juicer to squeeze fruit juice, then filtering the fruit juice through a filter screen or a homogenizer to obtain fine fruit paste, and removing pulp residues in the fruit paste. Through combination of ultra-high temperature instantaneous sterilization (UHT) and pasteurization, pathogenic bacteria and spoilage microorganisms in fruit raw materials are effectively killed, the total number of bacterial colonies of the sterilized fruit paste is smaller than or equal to 100 CFU / g and far lower than the food safety standard, the microbial safety of the product is greatly improved, and through the reasonable proportion of the sugar liquid and the fruit paste and the cooling forming process, the product quality is improved. The prepared soft sweets have proper chewiness, softness and elasticity, are fine and smooth in mouth feel, do not stick to teeth, and are suitable for consumers of all ages.

To provide refrigerated cooked Chinese noodles that are both microbially safe and have a good texture. [Solution] A method for producing refrigerated cooked Chinese noodles. The method comprises cooking fresh noodle strands containing a polymerized phosphate, adhering sodium acetate to the cooked noodle strands, and refrigerating the noodle strands with the sodium acetate attached, wherein the fresh noodle strands contain 1.8 to 5.0 parts by mass of the polymerized phosphate per 100 parts by mass of the total amount of cereal flours and starches, the amount of sodium acetate attached to the cooked noodle strands is 0.20 to 0.50 parts by mass per 100 parts by mass of the cooked noodle strands, and the pH of the refrigerated cooked Chinese noodles is 6.4 to 7.4.

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.

The invention belongs to the technical field of fermentation engineering, and discloses a microbial fermentation method for long-term preservation of selenium-enriched beef and mutton, which comprises the following steps: carrying out first-stage culture by adopting a pioneer strain combination composed of a detoxification pioneer strain and an antibacterial pioneer strain, and monitoring the production rate of metabolic byproducts in real time; and when the generation rate reaches a preset characteristic inflection point, inoculating a main strain which is sensitive to selenium but fast in acid production to perform second-stage fermentation, so that through a pioneer main time sequence relay design, physiological conflicts between biological colonization and chemical stress of the main strain are decoupled, a microorganism safety vacuum period caused by traditional one-step mixed fermentation is avoided, and the yield of selenium is improved. According to the method, a pioneer strain combination is used for cooperatively controlling ecological risks, closed-loop gating is realized according to metabolic inflection points, and a reliable process for treating high-inhibition raw materials is provided for fermentation engineering.