摘要
目的:研究4℃冷藏时自制凉菜微生物菌群构成和卫生质量控制技术。方法:以香菜为主料,加入泡红辣椒、酱油、盐、香油等调配料经拌匀制成麻辣香菜,分析其细菌来源。结果:其中85.2%来自香菜,14.8%来自泡红辣椒,对香菜进行2min热烫处理,对泡红辣椒进行高压灭菌20min处理后,减菌率分别为99.9%和99.8%。结论:其中优势菌为假单胞菌和肠杆菌,在4℃放置的保质期由3天增至5天,表明其具有应用价值。
Objective：Study the microbial flora composition and health quality control techniques of 4℃refrigerated homemade cold dish.Method：With parsley as the main ingredient,add the mixed ingredients such as pickled red pepper,soy sauce,salt and sesame oil,and mix them to make pungent and spicy parsley,and analyze the source of the bacteria.Results：It indicates that 85.2% of the bacteria originate from parsley and 14.8% of the bacteria originate from pickled red pepper.The parsley is treated with hot blanching for 2 min,and the sterilized rate is 99.9% and 99.8% respectively.Conclusion：The predominant bacteria are Pseudomonas and Enterobacteriaceae.The shelf life at 4 ℃increases from 3 days to 5 days,indicating that it has application value.
作者
吴丹枫
谢静
WU Dan-feng;XIE Jing(School of Tourism and Culinary Science,Yangzhou University,Yangzhou 225127,China)
出处
《中国调味品》
CAS
北大核心
2018年第8期88-91,106,共5页
China Condiment
关键词
麻辣香菜
菌落总数
保质期
食品安全
pungent and spicy parsley
total number of colonies
shelf life
food safety
