10 results about "Spoilage microorganisms" patented technology

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 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 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.