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Inspection method of endospores and heat-resisting endospores

An inspection method and spore technology, applied in the field of food analysis and detection, can solve the problems of insufficient comprehensive and effective inspection of spores and heat-resistant spores, and achieve the effects of reducing losses, ensuring thoroughness and ensuring quality

Pending Publication Date: 2018-10-19
GUANGZHOU NANQIAO FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] The object of the present invention is to provide a kind of inspection method of spores and heat-resistant spores, to solve the problem that the inspection of spores and heat-resistant spores is not comprehensive and effective in the prior art. The inspection method of spores and heat-resistant spores in the present invention includes the following step:

Method used

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  • Inspection method of endospores and heat-resisting endospores
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  • Inspection method of endospores and heat-resisting endospores

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Embodiment 1

[0042] The present embodiment provides a kind of inspection method of spore and heat-resistant spore, comprises the following steps:

[0043] Assess the heat resistance of microorganisms: According to the characteristics of heat-resistant spores and heat-labile vegetative bodies in spore-containing microorganisms, the vegetative bodies in the samples to be tested are eliminated by heating, and spores are isolated.

[0044] Sampling: According to the production process of fresh cream semi-finished products, samples are taken before entering the UHT step. The first sample and the second sample are taken respectively. The first sample is the sample of the spore to be tested, and the second sample is the sample of the heat-resistant spore to be tested.

[0045] Among them, the production process of fresh cream semi-finished products includes: water phase deployment at 65-70°C; emulsification at 55-65°C, emulsification time is 0.5-1.5h; pre-homogenization; At 65°C, the maintenance ...

Embodiment 2

[0060] The present embodiment provides a kind of inspection method of spore and heat-resistant spore, comprises the following steps:

[0061] Assess the heat resistance of microorganisms: According to the characteristics of heat-resistant spores and heat-labile vegetative bodies in spore-containing microorganisms, the vegetative bodies in the samples to be tested are eliminated by heating, and spores are isolated.

[0062] Sampling: Sampling according to the semi-finished product production process of fresh cream before entering the UHT step, taking the first sample and the second sample respectively, the first sample is the sample of the spore to be tested, and the second sample is the heat-resistant spore to be tested sample.

[0063] Among them, the production process of fresh cream semi-finished products includes: water phase deployment at 65-70°C; emulsification at 55-65°C, emulsification time is 0.5-1.5h; pre-homogenization; At 65°C, the maintenance time is 0.3~0.8h; UHT ...

Embodiment 3

[0075] The present embodiment provides a kind of inspection method of spore and heat-resistant spore, comprises the following steps:

[0076] Assess the heat resistance of microorganisms: According to the characteristics of heat-resistant spores and heat-labile vegetative bodies in spore-containing microorganisms, the vegetative bodies in the samples to be tested are eliminated by heating, and spores are isolated.

[0077] Sampling: Sampling according to the semi-finished product production process of fresh cream before entering the UHT step, taking the first sample and the second sample respectively, the first sample is the sample of the spore to be tested, and the second sample is the heat-resistant spore to be tested sample.

[0078] Among them, the production process of fresh cream semi-finished products includes: water phase deployment at 65-70°C; emulsification at 55-65°C, emulsification time is 0.5-1.5h; pre-homogenization; At 65°C, the maintenance time is 0.3~0.8h; UH...

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Abstract

The invention relates to the technical field of food analysis and detection and in particular relates to an inspection method of endospores and heat-resisting endospores. The method comprises the following steps: sampling: sampling according to a production technology before entering a UHT (ultra-high temperature) step; taking a first sample and a second sample respectively, wherein the first sample is a sample of endospores to be detected and the second sample is a sample of heat-resisting endospores to be detected; treating: treating the first sample at 78 to 82 DEG C for 8 to 12 min and treating the second sample at 98 to 102 DEG C for 8 to 12 min; diluting: diluting the treated first sample and second sample respectively according to the gradient; culturing: culturing the first sampleand counting and calculating the quantity of thermophile bacteria and mesophilic bacteria respectively; culturing the second sample and counting and calculating the quantity of the thermophile bacteria and the mesophilic bacteria respectively; judging a result: determining an acceptable range of the endospores and the heat-resisting endospores according to an AQL (Acceptable Quality Level). According to the method provided by the invention, the endospores and the heat-resisting endospores in a semi-finished product before the UHT step are inspected and the thoroughness of the UHT step is ensured, so that the quality of the semi-finished products and finished products is ensured.

Description

technical field [0001] The invention relates to the technical field of food analysis and detection, in particular to a method for testing spores and heat-resistant spores. Background technique [0002] UHT sterilization is an ultra-high temperature instantaneous treatment technology. Dairy products using UHT sterilization will not reduce the nutrition of milk, and can be stored at room temperature for 3 to 6 months, which is suitable for long-distance transportation, so it is easy to form a national large-scale brand, but UHT sterilization is the same as the conventional sterilization method, and there is a bactericidal limit value. [0003] At present, the acceptance of raw milk and milk powder in my country only stipulates the total number of colonies, and the test results of the total number of colonies are actually a type of aerobic mesophilic bacteria, which cannot represent all microorganisms in milk powder. Taking the common thermophilic steatosis spores in milk powd...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12Q1/06
CPCC12Q1/06
Inventor 陈正文
Owner GUANGZHOU NANQIAO FOOD
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