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Method for rapidly detecting total number of bacterial colonies in production process of sauce

A technology for the total number of colonies and the production process, which is applied in the field of food hygiene testing, can solve the problems of reduced production efficiency of seasoning sauce and long detection time of the total number of colonies, etc., and achieve accurate and effective detection results

Pending Publication Date: 2022-01-25
GUANGDONG MEIWEIXIAN FLAVORING & FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0008] The object of the present invention is to provide a kind of rapid detection method of the total number of bacterial colonies in the production process of seasoning sauce, which can quickly issue accurate detection results within 24 hours, and solve the problem that the detection time of the total number of colonies in the production of seasoning sauce is too long in the prior art. Issues that make sauce production less efficient

Method used

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  • Method for rapidly detecting total number of bacterial colonies in production process of sauce
  • Method for rapidly detecting total number of bacterial colonies in production process of sauce
  • Method for rapidly detecting total number of bacterial colonies in production process of sauce

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Embodiment 1

[0079] A method for rapid detection of the total number of bacterial colonies in the seasoning sauce production process, comprising the following steps:

[0080] (1) Prepare the resuscitation culture medium, its formula is: every 1000mL of distilled water contains 10.0g of peptone, 5.0g of sodium chloride, 9.0g of disodium hydrogen phosphate dodecahydrate, 1.5g of potassium dihydrogen phosphate, and 1g of L-alanine , while adding 1% Tween-80 by weight of the culture solution therein.

[0081] (2) Add seasoning sauce A to be tested into the recovery culture medium to dilute and shake, and then incubate in the recovery culture medium to repair the damaged flora and obtain the recovery liquid stock solution, wherein seasoning sauce A is Shrimp seasoning sauce; the specific steps are as follows:

[0082] Randomly select 20 batches of dried shrimp sauce to be tested, weigh 25g of each batch of samples, add them to 225mL of the above-mentioned resuscitated culture medium, shake for...

Embodiment 2

[0095](1) Prepare recovery culture medium, its formula is: every 1000mL of distilled water contains 11.0g of peptone, 5.5g of sodium chloride, 10.0g of disodium hydrogen phosphate dodecahydrate, 1.8g of potassium dihydrogen phosphate, and 2g of L-alanine , while adding 2% Tween-60 by weight of the culture solution therein.

[0096] (2) Add seasoning sauce B to be tested into the resuscitation culture medium to dilute and shake, and then incubate in the resuscitation culture medium to repair the damaged flora and obtain the original solution of the resuscitation liquid, wherein seasoning sauce B is Soybean paste: The specific steps are as follows: randomly take 20 batches of soybean paste samples to be tested, weigh 25g each, add to 150mL of the above-mentioned recovery culture medium, shake for 40s, and then incubate at 36°C for 1.0h.

[0097] (3) Take 1mL of resuscitation liquid stock solution and add it to the culture tube, then test it on the machine, and issue the DT time;...

Embodiment 3

[0106] (1) Prepare the resuscitation culture medium, its formula is: every 1000mL distilled water contains peptone 10.5g, sodium chloride 6.0g, dodecahydrate disodium hydrogen phosphate 9.6g, potassium dihydrogen phosphate 2.0g, L-alanine 1.5 g, while adding 1.5% Tween-80 of culture solution weight therein.

[0107] (2) Add the seasoning sauce C to be tested into the recovery culture medium to dilute and shake it, and then incubate in the recovery culture medium to repair the damaged flora and obtain the recovery liquid stock solution, wherein the seasoning sauce C is Fish sauce; the specific steps are as follows: Select 20 batches of samples of fish sauce to be tested, weigh 25g, add to 250mL of the above-mentioned recovery culture medium, shake for 60s, and then incubate at 35°C for 2.0h.

[0108] (3) Take 1mL of the resuscitation fluid stock solution and add it into the culture tube, then test it on the machine, and issue the DT time. Bring the DT value issued into the cur...

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Abstract

The invention discloses a method for rapidly detecting the total number of bacterial colonies in the production process of sauce. The method comprises the following steps of: (1) preparing a resuscitation culture solution, wherein the resuscitation culture solution takes distilled water as a solvent, and every 1000mL of distilled water contains 10.0-11.0g of peptone, 5.0-6.0g of sodium chloride, 9.0-10.0g of disodium hydrogen phosphate dodecahydrate, 1.5-2.0g of monopotassium phosphate and 1-2g of L-alanine, and a Tween emulsifier is added; (2) adding sauce to be detected into the resuscitation culture solution for diluting, oscillating, and incubating for 1-2 hours to obtain a resuscitation solution stock solution; and (3) measuring the time DT required for CO2 in the resuscitation solution stock solution in unit volume to reach a set value by adopting a BioLumix microorganism real-time fluorescence photoelectric detection system, and obtaining the total number of bacterial colonies corresponding to the time DT according to the established corresponding relation between the time required for CO2 in the resuscitation solution stock solution in unit volume with different concentrations to reach the set value and the total number of bacterial colonies in the sauce. According to the method, an accurate detection result can be rapidly obtained within 24 hours, and the production efficiency is improved.

Description

technical field [0001] The invention belongs to the technical field of food sanitation detection, and in particular relates to a rapid detection method for the total number of bacterial colonies in the production process of seasoning sauce. Background technique [0002] Seasoning sauce is a sauce-like condiment used to coordinate the taste of various foods to meet the needs of consumers. It has a wide variety, including soy sauce, mushroom sauce, chili sauce, tomato sauce, salad dressing, sand tea sauce, dried shrimp sauce , beef sauce, etc. The determination of the total number of colonies in the production process is an important way to determine the degree of food contamination by bacteria and the hygienic quality. It can reflect whether the food meets the hygienic requirements during the production process, so as to make an appropriate hygienic evaluation of the tested samples. The total number of bacterial colonies indicates the quality of food hygiene to a certain ext...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12Q1/06C12N1/00G01N15/10
CPCC12Q1/06C12N1/00G01N15/10G01N2015/1024
Inventor 李军波熊瑞瑞盛莹梁帆黄秋娜陈金体冼永炜罗旗峰柯粤振续颖陈仕伟
Owner GUANGDONG MEIWEIXIAN FLAVORING & FOOD
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