摘要
以青椒、番茄、卷心菜为主料,加入洋葱末、芥末酱、沙拉油、白醋、精盐、味精,制成法国风味蔬菜沙拉,对其加工与冷藏过程中的微生物变化进行研究。结果表明:该菜肴原配方的沙拉菌落总数为6.0×103CFU/g,其中来自青椒、番茄、卷心菜的分别占42%、22%、33%。将芥末酱用量提高6倍后的改良沙拉配方,可使成品减菌82%,改良处理对各类菌的减菌率高低依次为球菌>肠杆菌>酵母菌>乳酸菌,菜品在4℃放置的保质期由3d增至4d。
Microflora analysis was performed on the vegetable salad in French style was made cabbage,green peppers,onion,mustard sauce,salad oil,vinegar,salt,monosodium glutamate.A total colony amount of 6.0 X 103CFU^g was observed,with 4 2 4 from green peppers,2 2 4 from cabbage from tomatoes.Increasing the amount of mustard to six times,the bacteria of salad decreased by 824.The amount of cocci decreased the most,followed by enterobacteriaceae,yeast and lactobacillus.The shelf life of the product at tiie storage temperature of 4 C increased from 3d to 4d
作者
沈晖
SHEN Hui(Jiangsu Institute of Toursism and Hospitality,Yangzhou,Jiangsu 225127,China)
出处
《美食研究》
北大核心
2018年第1期45-47,共3页
Journal of Researches on Dietetic Science and Culture
关键词
法国沙拉
菌落总数
菌相
质量控制
vegetable salad
total bacterial count
bacterial phase
quality control
