摘要
通过测定微生物指标(大肠菌群、菌落总数、酵母菌、霉菌)和理化指标(酸价、过氧化值),研究并分析了麻酱蘸料在不同保质条件下胀包变质的原因。结果表明:对于麻酱蘸料,37℃样均会胀包变质,60℃样不胀包但有酸败异味,4℃灭菌样会胀包,不灭菌样不会胀包,但口感上均无异味。不同条件下胀包样的微生物指标均超标,未胀包样的微生物指标均未检出。不同温度条件下,相比对照组,实验组样品的酸价和过氧化值存在明显的超标现象。
By measuring the microbiological indexes(coliforms,total number of colonies,yeasts and molds)and the physicochemical indexes(acid values,peroxide values),the reasons for the expansion and deterioration of sesame paste dip under different conditions are studied and analyzed.The results show that for sesame paste dip,37℃samples will be expanded and deteriorated,60℃ samples will not be expanded but have rancid odor,4℃ sterilized samples will be expanded,and non-sterilized samples will not be expanded,but there's no odor in the taste.Under different conditions,the microbiological indexes of the expanded samples are all over the standard,and the microbiological indexes of the non-expanded samples are not detected.Under different temperature conditions,compared with the control group,the acid values and peroxide values of the samples in the experimental group have exceeded the standard.
作者
杨瑞香
王宇
吕南
任志敏
马丽娅
YANG Rui-xiang;WANG Yu;LV Nan;REN Zhi-min;MA Li-ya(Inner Mongolia Red Sun Food Co.,Ltd.,Hohhot 010070,China)
出处
《中国调味品》
CAS
北大核心
2020年第8期128-131,134,共5页
China Condiment
关键词
麻酱蘸料
胀包变质
机理研究
sesame paste dip
expansion and deterioration
mechanism research
