CN111830216A - Method for rapidly predicting swelling of vinegar - Google Patents
Method for rapidly predicting swelling of vinegar Download PDFInfo
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- CN111830216A CN111830216A CN201910313679.2A CN201910313679A CN111830216A CN 111830216 A CN111830216 A CN 111830216A CN 201910313679 A CN201910313679 A CN 201910313679A CN 111830216 A CN111830216 A CN 111830216A
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- 239000000052 vinegar Substances 0.000 title claims abstract description 61
- 238000000034 method Methods 0.000 title claims abstract description 29
- 230000008961 swelling Effects 0.000 title abstract description 3
- 238000001514 detection method Methods 0.000 claims abstract description 15
- 239000001963 growth medium Substances 0.000 claims abstract description 15
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- 235000013305 food Nutrition 0.000 claims abstract 4
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- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 claims description 26
- 229910002092 carbon dioxide Inorganic materials 0.000 claims description 15
- 239000001569 carbon dioxide Substances 0.000 claims description 12
- 206010016766 flatulence Diseases 0.000 claims description 11
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- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 2
- 239000007789 gas Substances 0.000 claims 15
- VNWKTOKETHGBQD-UHFFFAOYSA-N methane Chemical compound C VNWKTOKETHGBQD-UHFFFAOYSA-N 0.000 claims 6
- -1 polyethylene terephthalate Polymers 0.000 claims 3
- RWSOTUBLDIXVET-UHFFFAOYSA-N Dihydrogen sulfide Chemical compound S RWSOTUBLDIXVET-UHFFFAOYSA-N 0.000 claims 2
- 239000004698 Polyethylene Substances 0.000 claims 2
- 239000004743 Polypropylene Substances 0.000 claims 2
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 claims 2
- 235000013361 beverage Nutrition 0.000 claims 2
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- 229920000139 polyethylene terephthalate Polymers 0.000 claims 2
- 229920001155 polypropylene Polymers 0.000 claims 2
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- 239000011521 glass Substances 0.000 claims 1
- 235000011868 grain product Nutrition 0.000 claims 1
- 235000021056 liquid food Nutrition 0.000 claims 1
- 239000000463 material Substances 0.000 claims 1
- 235000013372 meat Nutrition 0.000 claims 1
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- 229910001220 stainless steel Inorganic materials 0.000 claims 1
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- 241000894006 Bacteria Species 0.000 description 5
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 description 3
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 3
- 238000010790 dilution Methods 0.000 description 3
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- 235000013409 condiments Nutrition 0.000 description 2
- 238000000855 fermentation Methods 0.000 description 2
- 230000004151 fermentation Effects 0.000 description 2
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 2
- 230000004060 metabolic process Effects 0.000 description 2
- 230000008569 process Effects 0.000 description 2
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 description 1
- 206010000060 Abdominal distension Diseases 0.000 description 1
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 1
- KDYFGRWQOYBRFD-UHFFFAOYSA-N Succinic acid Natural products OC(=O)CCC(O)=O KDYFGRWQOYBRFD-UHFFFAOYSA-N 0.000 description 1
- 238000005273 aeration Methods 0.000 description 1
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- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 description 1
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- 208000024330 bloating Diseases 0.000 description 1
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- KDYFGRWQOYBRFD-NUQCWPJISA-N butanedioic acid Chemical compound O[14C](=O)CC[14C](O)=O KDYFGRWQOYBRFD-NUQCWPJISA-N 0.000 description 1
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- 239000012470 diluted sample Substances 0.000 description 1
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- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 238000011534 incubation Methods 0.000 description 1
- 238000011081 inoculation Methods 0.000 description 1
- 229910017053 inorganic salt Inorganic materials 0.000 description 1
- 239000004310 lactic acid Substances 0.000 description 1
- 235000014655 lactic acid Nutrition 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 239000001630 malic acid Substances 0.000 description 1
- 235000011090 malic acid Nutrition 0.000 description 1
- 239000002609 medium Substances 0.000 description 1
- 230000000813 microbial effect Effects 0.000 description 1
- 238000009629 microbiological culture Methods 0.000 description 1
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- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 230000004936 stimulating effect Effects 0.000 description 1
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- 238000006467 substitution reaction Methods 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 0.000 description 1
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- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
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- 150000003722 vitamin derivatives Chemical class 0.000 description 1
Classifications
-
- G—PHYSICS
- G01—MEASURING; TESTING
- G01N—INVESTIGATING OR ANALYSING MATERIALS BY DETERMINING THEIR CHEMICAL OR PHYSICAL PROPERTIES
- G01N33/00—Investigating or analysing materials by specific methods not covered by groups G01N1/00 - G01N31/00
- G01N33/02—Food
-
- G—PHYSICS
- G01—MEASURING; TESTING
- G01N—INVESTIGATING OR ANALYSING MATERIALS BY DETERMINING THEIR CHEMICAL OR PHYSICAL PROPERTIES
- G01N1/00—Sampling; Preparing specimens for investigation
- G01N1/28—Preparing specimens for investigation including physical details of (bio-)chemical methods covered elsewhere, e.g. G01N33/50, C12Q
-
- G—PHYSICS
- G01—MEASURING; TESTING
- G01N—INVESTIGATING OR ANALYSING MATERIALS BY DETERMINING THEIR CHEMICAL OR PHYSICAL PROPERTIES
- G01N33/00—Investigating or analysing materials by specific methods not covered by groups G01N1/00 - G01N31/00
- G01N33/0004—Gaseous mixtures, e.g. polluted air
- G01N33/0009—General constructional details of gas analysers, e.g. portable test equipment
- G01N33/0027—General constructional details of gas analysers, e.g. portable test equipment concerning the detector
- G01N33/0036—General constructional details of gas analysers, e.g. portable test equipment concerning the detector specially adapted to detect a particular component
- G01N33/004—CO or CO2
-
- G—PHYSICS
- G01—MEASURING; TESTING
- G01N—INVESTIGATING OR ANALYSING MATERIALS BY DETERMINING THEIR CHEMICAL OR PHYSICAL PROPERTIES
- G01N33/00—Investigating or analysing materials by specific methods not covered by groups G01N1/00 - G01N31/00
- G01N33/0004—Gaseous mixtures, e.g. polluted air
- G01N33/0009—General constructional details of gas analysers, e.g. portable test equipment
- G01N33/0062—General constructional details of gas analysers, e.g. portable test equipment concerning the measuring method or the display, e.g. intermittent measurement or digital display
-
- G—PHYSICS
- G01—MEASURING; TESTING
- G01N—INVESTIGATING OR ANALYSING MATERIALS BY DETERMINING THEIR CHEMICAL OR PHYSICAL PROPERTIES
- G01N1/00—Sampling; Preparing specimens for investigation
- G01N1/28—Preparing specimens for investigation including physical details of (bio-)chemical methods covered elsewhere, e.g. G01N33/50, C12Q
- G01N2001/2893—Preparing calibration standards
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- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Engineering & Computer Science (AREA)
- Biochemistry (AREA)
- Food Science & Technology (AREA)
- Physics & Mathematics (AREA)
- Analytical Chemistry (AREA)
- General Health & Medical Sciences (AREA)
- General Physics & Mathematics (AREA)
- Immunology (AREA)
- Pathology (AREA)
- Medicinal Chemistry (AREA)
- Combustion & Propulsion (AREA)
- Measuring Or Testing Involving Enzymes Or Micro-Organisms (AREA)
Abstract
The invention provides a method for rapidly predicting vinegar gas expansion, which is mainly used for rapidly predicting whether the vinegar product has gas expansion in the shelf life by combining a vinegar polluted microorganism rapid culture medium and a gas detection device. Specifically, vinegar products are added into a bottled culture medium, and then a gas detection device is used for predicting the change of headspace gas to judge whether the vinegar samples have the possibility of gas expansion or not in the shelf life. The method has the characteristics of simple operation, quick prediction and accurate result, and can realize quick judgment of whether the risk of gas expansion (swelling) exists in the shelf life of the vinegar product; meanwhile, the method can also be applied to rapid prediction of gas expansion of solid, semi-solid, liquid and other food products, and has important significance for reducing food safety risks of enterprises and ensuring safety quality of the products.
Description
Technical Field
The invention belongs to the technical field of biology, and is mainly applied to the technical field of seasoning quality control. Relates to a method for rapidly predicting whether the risk of gas expansion (flatulence) exists by using a culture medium in combination with prediction of vinegar gas component (composition) change.
Background
Vinegar is the traditional condiment in our country, and the history of vinegar brewing according to the literature is about three thousand years. The edible vinegar is not only a traditional condiment, but also has certain delicate flavor, sweet taste and aroma, has the functions of stimulating appetite and helping digestion, has certain health-care function, and can prevent and treat various diseases. The vinegar is made from grain as raw material through the processes of steaming, yeast making, saccharification, alcoholic fermentation, acetic fermentation, refining and sterilization, and contains acetic acid as main component, several organic acids such as succinic acid, citric acid, malic acid and lactic acid, and nutrient substances such as amino acid, saccharide, lipid, inorganic salt and vitamin, so that it provides a certain condition for the propagation of microbe. Researches show that in recent years, the phenomenon of inflation of vinegar products due to microbial pollution in the vinegar industry of China frequently occurs, and the problems of goods return and claim due to inflation of vinegar occur every year, so that the normal production and enterprise image of vinegar enterprises are seriously influenced. Therefore, a method for rapidly predicting the vinegar gas expansion phenomenon needs to be established, whether the risk of gas expansion of the batch of products in the future shelf life can be rapidly and accurately predicted before the products leave the factory is predicted, time and experience are saved for enterprises, so that secondary treatment can be performed, the quality stability of the products on the market is ensured, and the vinegar quality risk of the enterprises is minimized.
The existing industrial technology is to detect the gas-expanding (flatulence) microorganisms in the vinegar by using a culture medium so as to judge the gas-expanding (flatulence) condition. However, there are various problems with this series of methods, mainly: 1. the culture time is long, and the enterprise needs cannot be met. The varieties of the contaminating microorganisms in the vinegar are complex, and it is difficult to completely identify and separate all contaminating bacteria. The microorganisms capable of causing the gas expansion phenomenon are also very many, the difference of the gas production condition of each microorganism is large, the culture time of the conventional microorganism detection means is long at present, and the production of enterprises cannot be guided.
2. The prediction accuracy of the gas expansion phenomenon is poor, and the conventional detection result has certain difference with the actual gas expansion condition. The detection result shows that the pollution bacteria exist frequently, but the product does not generate the phenomenon of gas expansion after being placed for a long time, and false positive is generated. The detection result is pollution-free, but the product has the phenomenon of gas expansion in the market, and false negative is generated.
Therefore, it is very necessary to develop a new method for predicting the gas expansion of packaged food rapidly, accurately and simply.
Disclosure of Invention
The invention aims to overcome the defects of detection of vinegar gas expansion (flatulence) by using a vinegar gas expansion (flatulence) microorganism culture medium in the prior art, such as long consumption time, poor accuracy of prediction results and the like. The invention designs a culture medium which can lead the polluted microorganisms in the vinegar to quickly proliferate and generate gas by using the pioneering thinking and directly starting from the vinegar gas expansion phenomenon, and carries out the method for quickly predicting the vinegar gas expansion by predicting the gas component change.
Specifically, the invention is realized by the following technical scheme: 1. preparation of a culture medium: dissolving the culture medium in water, boiling, cooling, adjusting pH to 4.0-8.0, sterilizing at 115-121 deg.C for 10-20min, cooling to room temperature, and bottling in a sample bottle under aseptic condition.
2. Preparation of vinegar samples: and (3) filling the sterilized finished vinegar into a sample bottle containing a culture medium under an aseptic condition, wherein the vinegar accounts for 10-50%. Multiple replicates of each sample were required.
3. And (3) a sample prediction process: and (3) taking the vinegar sample in the step (2), detecting the headspace gas composition in the sample bottle by using a gas detection device, and recording data. And putting the parallel samples into an incubator, culturing for 24-120 hours at the culture temperature of 20-45 ℃, detecting the change of the composition (components) of headspace gas in a sample bottle, and recording data.
4. Analyzing and judging results: the standard for judging the gas expansion of the sample is that (i) the proportion of gas components, such as carbon dioxide (CO), changes compared with the first prediction2) The ratio amplification is larger than 1.5%. Compared with the first prediction, new gas components are generated; if the two are in accordance with one of them, the product is judged to be inflated (expanded).
The invention has the beneficial effects that: according to the growth and metabolism characteristics of the vinegar contaminating bacteria, the growth and metabolism of the contaminating bacteria in the vinegar are sensitively sensed on the basis of a microbial culture medium, and the change of headspace gas is rapidly found by using a gas detection device, so that the rapid judgment of the gas expansion (expansion) condition is realized. The method has the characteristics of strong specificity, high sensitivity, simple and convenient operation and low cost.
Detailed Description
In the description of the present invention, it is to be noted that those whose specific conditions are not specified in the examples are carried out according to the conventional conditions or the conditions recommended by the manufacturers. The reagents or instruments used are not indicated by the manufacturer, and are all conventional products available commercially. The present invention will now be described in further detail with reference to specific examples, which are intended to be illustrative, but not limiting, of the invention.
Example 1
10 autoclaved vinegar samples were prepared separately to ensure that all microorganisms had been inactivated. 10 vinegar samples known to be contaminated with gas-producing microorganisms were prepared and tested by the method of the present invention. All samples were aseptically transferred to a number of sealed sample flasks containing culture medium, at an inoculation rate of 20%, with 3 replicates per sample set. The initial headspace gas composition ratio was determined for each sample. All samples were incubated in an incubator at 37 ℃ for 60 hours, and then headspace gas composition was measured. All samples were viewed from the outside without aeration. The detection result shows that all the polluted vinegar-like CO2The content is obviously increased by more than 2.5 percent, and the gas production of the sample is predicted. All the sterilized vinegar samples had unchanged gas composition, CO2The proportion is increased by less than 1.5 percent, and the sample is judged to be free of gas. All remaining samples that were not tested were incubated for 40 days at 37 ℃ in an incubator, and as a result, the appearance of the contaminated vinegar was found to be totally inflated, while the appearance of the sterile vinegar sample did not change. From the results, the accuracy of the method of the present invention was 100% for all the contaminated vinegar samples and the sterile vinegar samples.
Example 2
We took a total of 6 vinegar samples of different product types from different production lines, numbered samples a, b, c, d, e, f, and simultaneously taken a reference sample of sterilized vinegar, denoted as g. The 6 vinegar samples are respectively subpackaged, cultured and detected under the aseptic condition according to the method of the invention. Specific test results are shown in table 1 below:
TABLE 1 analysis of the results
Based on the predicted and calculated results, it was found that the sample e was cultured for a certain period of time, and then CO was added2The increase ratio was 2.7, and the samples were judged to be inflated (inflated), and the results were judged to be + (predicted inflated), while the increase ratios of the remaining samples CO2 were all less than 1.5%, and the results were judged to be- (predicted not inflated). All samples had no bloating in the 72 hour sensory experience. But after 2 months of culture, sample e had developed a significant gassing event, while the other samples had not changed. From the results of the examples, our method allows a significant and rapid determination of whether a sample is inflated (inflated) during shelf life.
Example 3
Preparing a bottle of aerated polluted vinegar sample, transferring the bottle of aerated polluted vinegar sample into a bottle of sterilized sterile vinegar for culturing, and waiting for the appearance of the bottle of sterilized sterile vinegar to be obviously aerated, wherein the polluted vinegar sample contains a large amount of polluted bacteria with biological activity.
Diluting the contaminated vinegar sample with culture medium in a super clean bench to 10%-1-- 10-9A total of 9 gradients were transferred into the medium and the initial values of each dilution and headspace values after 84 hours of incubation were measured. As a result, it was found that-1To 10-9In the diluted sample, CO in the gas2The proportion increases by more than 1.5 percent, and the gas is judged to be gas, and the gas is divided by 10 in appearance-1The appearance is visible, and the samples of the other dilutions have no obvious change. All replicates were incubated for an additional 50 days and found to be 10-1To 10-8The samples of dilution exhibited an organoleptic gas-swelling phenomenon, and 10-9The sample has no gas expansion phenomenon. From the result of the detection, the method of the invention is very sensitive, and can rapidly proliferate and culture the contaminated microorganisms with very small content in the vinegar and produce gas.
In summary, in the embodiments of the present invention, the method for rapidly predicting the inflation of vinegar is very practical, fast and accurate. The method is simple and convenient to operate, visual in detection result and low in cost, and provides a simple and effective measure for controlling product quality and predicting whether the finished vinegar expands or not in the shelf life for enterprises.
Although embodiments of the present invention have been shown and described above, it is understood that the above embodiments are exemplary and should not be construed as limiting the present invention, and that variations, modifications, substitutions and alterations can be made to the above embodiments by those of ordinary skill in the art within the scope of the present invention.
Claims (9)
1. A method for rapidly predicting vinegar gas expansion is characterized in that: putting the vinegar product into a sample bottle containing a culture medium, culturing for a period of time at constant temperature for a short time, and detecting the change of headspace gas components (components) in the sample bottle by using a gas detection device so as to judge the gas expansion condition of the sample; the standard for judging the gas expansion (inflation) of the sample is as follows: (ii) the gas composition ratio has changed, such as carbon dioxide (CO)2) The proportion is obviously increased; production of new gas components; if the two are matched, the risk of the product expanding (inflating) can be predicted.
2. Preparation of the prediction media according to claim 1, characterized in that: dissolving the culture medium with pure water, adjusting the pH to 4.0-8.0, sterilizing at 115-121 ℃ for 10-20min with steam, and cooling to normal temperature.
3. The method for rapidly predicting vinegar flatulence as claimed in claim 1, which comprises the following main steps: filling vinegar into a sample bottle containing a culture medium under an aseptic condition, wherein the vinegar accounts for 10-50% of the total amount, the culture temperature is 20-45 ℃, detecting headspace gas components (composition) in the sample bottle by using a headspace gas detection device, and recording data; culturing the sample for a period of time, detecting the headspace gas component (composition) again, and recording the data; the comparison of the data of the two tests is used to predict whether the sample will swell (expand) during the shelf life.
4. The method for rapidly predicting vinegar flatulence according to claim 1, wherein: the constant temperature culture time range is 24-120 hours.
5. The method for rapid prediction of vinegar flatulence as defined in claim 1, wherein: the sample vial headspace gas component includes, but is not limited to, oxygen (O)2) Carbon dioxide (CO)2) Hydrogen sulfide (H)2S), methane (CH)4) And the like.
6. The method for rapid prediction of vinegar flatulence as defined in claim 1, wherein: the headspace gas detection device includes, but is not limited to, detectable oxygen (O)2) Carbon dioxide (CO)2) Hydrogen sulfide (H)2S), methane (CH)4) And the like.
7. The method for rapid prediction of vinegar flatulence as defined in claim 1, wherein: the sample bottle material includes, but is not limited to, glass, stainless steel, polyethylene terephthalate (PET), High Density Polyethylene (HDPE), Polyethylene (PE), polypropylene (PP), Polystyrene (PS), and the like.
8. The method for rapid prediction of vinegar flatulence as defined in claim 1, wherein: the standard for judging the gas expansion (inflation) of the sample is as follows: compared with the first prediction, the proportion of gas components, such as carbon dioxide (CO), is changed2) The proportion is increased by more than 1.5 percent; compared with the first prediction, new gas components are generated; if the two are in accordance with one of them, the product is judged to be inflated (expanded).
9. The method of claim 1, wherein the method is applied to solid or semi-solid food, liquid food and beverage, such as milk and dairy products, food and grain products, meat and meat products, aquatic products and products thereof, seasonings, beverages, etc.
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| CN201910313679.2A CN111830216A (en) | 2019-04-18 | 2019-04-18 | Method for rapidly predicting swelling of vinegar |
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Cited By (1)
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| CN117649897A (en) * | 2023-12-07 | 2024-03-05 | 广东海天创新技术有限公司 | Method for predicting gas production of soy sauce in shelf life |
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|---|---|---|---|---|
| CN117649897A (en) * | 2023-12-07 | 2024-03-05 | 广东海天创新技术有限公司 | Method for predicting gas production of soy sauce in shelf life |
| CN117649897B (en) * | 2023-12-07 | 2024-04-26 | 广东海天创新技术有限公司 | Method for predicting gas production of soy sauce in shelf life |
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Application publication date: 20201027 |