16 results about "Spoilage microorganisms" patented technology

The invention relates to the technical field of food processing, and discloses a magnetic field fresh-keeping control method based on electromagnetic field assistance, which comprises the following steps: step 1, cleaning and peeling: cleaning fruit raw materials, removing impurities such as silt, draining, and peeling and denucleating; the raw materials obtained in the first step pass through a radio frequency processing cavity, the radio frequency power is 70-80%, and the radio frequency time is 90-120 s. And step 3, cutting and packaging: cutting the raw materials obtained in the step 2, and putting the cut raw materials into a plastic box or a packaging bag for sealing and packaging. And 4, magnetic field storage: putting the fresh-cut fruits obtained in the step 3 into a magnetic field incubator, and carrying out fresh-keeping treatment in a static magnetic field mode at the magnetic field intensity of 3-5mT and the temperature of 2-4 DEG C. The dual-mode technical scheme of radio frequency pretreatment combined with static magnetic field storage is adopted, dual regulation and control of enzyme activity inhibition and microorganism inactivation are achieved, and spoilage microorganisms are controlled within a safety threshold value while the natural color and luster of fruits and vegetables are kept.

The application discloses a preservative for reducing the content of polycyclic aromatic hydrocarbons in meat products and application thereof. The preservative comprises Lactobacillus pentosus R3, the Lactobacillus pentosus R3 is preserved in the China General Microbiological Culture Collection Center (CGMCC), the preservation number is CGMCC No. 26346, and the preservation date is December 27, 2022. The preservative is inoculated on the surface of the meat product, the growth of spoilage microorganisms can be inhibited, fat oxidation of the meat product is delayed, the shelf life of the smoked meat product is prolonged, the content of polycyclic aromatic hydrocarbons in the smoked meat product can be significantly reduced, and the food safety is improved.

The invention relates to the field of food processing, and discloses fermented beef jerky based on glycosylation modification and fishy smell removal and a preparation method thereof.The preparation method comprises the steps that beef is pretreated and then mixed with pickling materials, the mixture is tumbled and pickled and fermented at the same time, and then the fermented beef jerky is obtained through air drying and baking, wherein the pickling materials comprise salt, sugar, spices, a flavoring agent and a compound fermentation solution, the compound fermentation solution comprises lactobacillus curvatus, pediococcus pentosaceus, xylose glucococcus and staphylococcus carnosus, the fermentation temperature is 28-32 DEG C, and the fermentation time is 2-5h. According to the method, the beef is fermented by using the compound flora, so that the fermentation time can be shortened, the growth of putrefying microorganisms can be inhibited, and the taste of the beef is improved. The possibility of protein and fat corruption caused by endogenous corruption microorganisms is reduced, and the generation of toxic substances such as nitrite and nitrate is reduced, so that the safety of the quality of the dried beef product is improved. The sugar used in the invention comprises plant polysaccharide and sugar substitute, and is subjected to glycosylation reaction with the beef product to remove fishy smell and enhance aroma. Spices such as lemons and citronella are also added into the pickling materials, so that the flavor of the beef jerky is further improved.

The invention discloses a mango fermentation flavor substance stabilizing method which comprises the following steps: S1, pretreatment of fermentation liquor: performing low-temperature centrifugation or membrane filtration on mango fermentation liquor after fermentation to obtain clarified fermentation liquor; s2, locking flavor substances: adding a compound stabilizer into the clarified fermentation liquor at the temperature of lower than 15 DEG C, and stirring and mixing; the compound stabilizer comprises a natural antioxidant and a flavor anchoring agent. The preparation method disclosed by the invention has the advantages that a triple anti-oxidation barrier from inside to outside is formed by removing dissolved oxygen through vacuum flash evaporation, adding a natural antioxidant and carrying out nitrogen-filling oxygen-isolating packaging, so that the core pain point that a mango fermented product is easy to oxidize and deteriorate is thoroughly solved, and the flavor is consistent within the shelf life. The cold sterilization effect of ultrasonic waves can effectively kill common spoilage microorganisms such as saccharomycetes and lactic acid bacteria and thoroughly inactivate enzymes, so that the problems of post-fermentation, enzymatic browning and the like are solved, and the biological safety and sensory stability of the product are ensured.

To provide a method for producing a beer-taste beverage by adding a solid raw material derived from a natural product, by which the beer-taste beverage having a sufficiently reduced number of beer-spoilage microorganisms can be produced in spite of not performing a heat sterilization treatment after the step of adding the solid raw material derived from the natural product.SOLUTION: A method for producing a beer-taste beverage, comprising an addition step of adding a naturally derived solid raw material to a raw material liquid after heat treatment, wherein heat sterilization treatment is not performed after the addition step, and a water activity value of the solid raw material is 0.70 or less, and the above-described method for producing a beer-taste beverage, comprising a measurement step of measuring a water activity value of the solid raw material before the addition step.SELECTED DRAWING: None

The invention discloses acid-resistant and salt-resistant lactobacillus capable of reducing nitrite, a lactobacillus strain is preserved in the China General Microbiological Culture Collection Center (CGMCC), the preservation number of the lactobacillus strain is CGMCC: 33805, the preservation time is 2025.3.24, and the lactobacillus plantarum is named as YC-1. According to the lactobacillus CGMCC: 33805, preserved vegetables are treated by utilizing a compound microorganism fermentation technology, the limitation and the non-scientificity of a current preserved vegetable treatment mode are solved, the growth of spoilage microorganisms in the preserved vegetable fermentation process can be inhibited, the utilization value of the preserved vegetables is improved, and the acid-resistant and salt-resistant lactobacillus is efficient, nutritional and safe.

The embodiment of the invention discloses an automatic peculiar smell removing method and device and electronic equipment, the peculiar smell removing method comprises the steps that peculiar smell types and first peculiar smell concentration in a target cold chain space are obtained, and the peculiar smell types comprise sulfur-containing compounds, aldehydes, organic acids, spoilage microorganism metabolites and protein degradation products; based on the peculiar smell type, according to a preset peculiar smell type-deodorant database, determining a target deodorant; and based on the first odor concentration and the target deodorant, determining the concentration and action duration of the target deodorant through a preset odor removal rule so as to remove odor in the target cold chain space.

The invention discloses a retrogen-loaded hydrogel water-absorbing antibacterial liner as well as a preparation method and application thereof, and the preparation method comprises the following steps: mixing a gelatin solution and a dialdehyde starch solution to obtain a Ge-Ds solution; the preparation method comprises the following steps: mixing a bacterial cellulose solution with a Ge-Ds solution to prepare a Ge-Ds-Bc solution; and mixing the Postbio YDFF-3 solution with the Ge-Ds-Bc solution, heating and stirring, cooling the mixture to room temperature, pouring into a culture dish, transferring to the temperature of-20 DEG C, preserving for 24 hours, and freeze-drying to obtain the hydrogel water-absorbing antibacterial liner loaded with the metabiotics. According to the invention, gelatin, dialdehyde starch and bacterial cellulose are used as matrix substances, and the postbiotic postbioYDFF-3 is added as an antibacterial substance to prepare the water-absorbing antibacterial liner for refrigeration and preservation of grass carp, the water-absorbing antibacterial liner is used for absorbing blood water or percolate of grass carp meat and reducing moisture required by microbial reproduction, and the antibacterial effect of the postbiotic postbioYDFF-3 is utilized to improve the refrigeration and preservation effects of grass carp. Therefore, growth of spoilage microorganisms in the grass carp meat is inhibited, and the refreshing time of the grass carp meat is prolonged.

The invention belongs to the technical field of food fresh-keeping, and particularly relates to a bacteria-reducing and fresh-keeping method of refrigerated fish and application of the bacteria-reducing and fresh-keeping method. The bacteria-reducing and fresh-keeping method for the refrigerated fish comprises the following steps: carrying out electrolytic treatment on deep seawater to obtain electrolytic deep seawater; slaughtering the fish, removing the head, tail and viscera, washing with sterile distilled water, draining water on the surface, and processing into fish fillets; the treated fish slices are soaked in electrolytic deep seawater for 5-10 min; and taking out the soaked fish slices, draining, packaging, and storing at low temperature. Experimental results show that the electrolyzed deep seawater can inhibit growth and reproduction of spoilage microorganisms, the fresh-keeping period of the refrigerated tilapia mossambica is prolonged, and meanwhile, the method has the advantages of being easy to operate, low in cost, environmentally friendly and efficient, is suitable for industrial production and has wide and good market application potential.

The invention relates to the technical field of food processing and biological preservation, in particular to a rhizoma polygonati preservation method based on lactobacillus fermentation. According to the method, the polygonatum kingianum is pretreated through an optimized lactic acid bacteria fermentation process, so that the fresh-keeping period of the polygonatum kingianum is remarkably prolonged, the polygonatum kingianum can be preserved for 60 hours at 30 DEG C, and the growth of spoilage microorganisms can be effectively inhibited by means of lactic acid generated by fermentation under the condition that no chemical preservative is added, so that the product is free of mildew and peculiar smell, safe and healthy. The method can be used for improving the fresh-keeping performance of the polygonatum sibiricum and enhancing the nutritional value of the polygonatum sibiricum, and has remarkable industrial value. Meanwhile, the method provided by the invention can be used for processing and preserving medicinal and edible foods or traditional Chinese medicine preparations.

The invention relates to the field of pickled Chinese cabbage fermentation, and discloses a secondary fermentation method for improving the flavor of pickled Chinese cabbages, and the method comprises the following steps: salting leaf mustard, adding water, sealing, and carrying out primary segmented fermentation; taking out the pickled Chinese cabbages, desalting and cutting the pickled Chinese cabbages into broken sections; mixing and sealing the crushed pickled Chinese cabbages, a flavor stabilizer and a complex microbial inoculant prepared from lactobacillus plantarum, fused Weissella and ksajas yeast, then carrying out secondary segmented fermentation, and carrying out post-treatment to obtain the pickled Chinese cabbage product. Through the synergistic effect of the lactobacillus plantarum and the ksajas yeast, the contents of key flavor substances such as ethyl acetate and ethyl butyrate in the pickled Chinese cabbages are remarkably increased; nitrites are degraded through fusion of Weissella in secondary segmented fermentation, and the nitrite content of the pickled Chinese cabbages is greatly reduced; meanwhile, the complex microbial inoculant can effectively inhibit growth of spoilage microorganisms, so that harmful ingredients such as histamine and tyramine are remarkably reduced, and the quality and safety of the pickled Chinese cabbages are further improved.

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.

The invention relates to a method for treating oysters through non-thermal sterilization, and belongs to the technical field of aquatic product processing. The method comprises the following steps: pretreatment, packaging, ultrahigh pressure treatment, quick freezing and low-temperature refrigeration. According to the method, a non-thermal processing technology combining ultrahigh pressure and quick freezing is adopted, so that the original color, shape, taste and nutritional quality of the oyster are remarkably maintained while common food-borne pathogenic bacteria and spoilage microorganisms in the oyster are effectively killed, and the shelf life of the product can be prolonged. The technology is green and efficient, is suitable for large-scale processing and high-quality preservation of oysters, and has important application value.

The invention discloses an intelligent pectinase response type chitosan nano composite packaging film as well as a preparation method and application thereof, and belongs to the technical field of preservative film materials. The preparation method comprises the following steps: compounding pectin, nisin and anthocyanin to form a ternary nano-composite (APN NPs), mixing the suspension with a chitosan solution according to a specific ratio, and carrying out ultrasonic treatment, casting and drying to obtain the composite membrane. According to the packaging film, pectinase secreted by refrigerated fish spoilage microorganisms serves as a targeted biological switch, on-demand release of nisin (antibacterial) and anthocyanin (antioxidant) is triggered through enzymolysis of a pectin shell layer, and a chitosan matrix effectively inhibits non-specific burst release of active substances. Accurate targeted release of active ingredients is achieved, microbial growth and oxidative deterioration can be efficiently inhibited, the method is suitable for fresh-keeping packaging of high-moisture protein food such as refrigerated fish, and a novel multifunctional solution is provided for intelligent packaging.

The application discloses a DES-vanillin / chitosan composite antibacterial film and a preparation method and application thereof, and belongs to the technical field of film composite materials. After vanillin and a DES solution are mixed and dissolved, the mixture is added into a chitosan solution, uniformly stirred to be fully dissolved, transferred into a mold to be dried and film-formed, and thus a DES-vanillin / chitosan composite antibacterial film is prepared. The DES solution is obtained from supernatant recovered after chitin is extracted from shrimp shell powder. The vanillin is previously dissolved in the DES solution, so that the poor compatibility of vanillin in the chitosan solution can be overcome, the compatibility of vanillin and the chitosan solution is improved, the vanillin can be uniformly distributed in the chitosan matrix and efficiently loaded, and the calcium ions and protein degradation products contained in the recovered DES solution help to improve the mechanical properties and antioxidant activity of the film. The film material prepared by the application can be used for fruit preservation, and can effectively inhibit moisture loss, inhibit growth of spoilage microorganisms and quality deterioration.

The invention provides non-thermal grape juice and a preparation method thereof, and belongs to the technical field of food processing. The method comprises the following steps: crushing grape particles to obtain grape paste; mixing the grape paste with pectinase, and performing enzymolysis to obtain grape pulp; squeezing the grape pulp, and then standing to remove tartar precipitate to obtain fruit juice; performing high-pressure homogenization treatment on the fruit juice to obtain the non-hot grape fruit juice; the pressure of the high-pressure homogenization treatment is 100 to 300 MPa. HPH is a non-thermal processing technology, in the preparation process, HPH can remarkably improve the turbidity stability and nutritional quality of fruit juice, reduce the number of microorganisms and inactivate spoilage microorganisms and prolong the shelf life under the condition that the damage to the quality of the fruit juice is reduced, and in combination with limiting of the pressure of high-pressure homogenization treatment, the quality of the fruit juice is improved. The original flavor and nutritional value of the grape juice can be reserved to the greatest extent, and continuous production is realized.