| 酒香色拉菌群分析与控制研究 |
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| 引用本文： | 许磊,蒋云升,张建波.酒香色拉菌群分析与控制研究[J].安徽农业科学,2013(7):3137-3139,3187. |
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| 作者姓名： | 许磊 蒋云升 张建波 |
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| 作者单位： | 1. 江苏省扬州商务高等职业学校,江苏扬州,225001
2. 扬州大学旅游烹饪学院,江苏扬州,225127 |
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| 摘 要： | 目的]调查酒香色拉制作与冷藏过程中微生物污染与卫生质量变化情况,为餐饮业实施该类食品的HACCP管理体系、确保饮食安全提供参考依据。方法]参照文献并经试制拟定酒香色拉基础配方,对制作酒香色拉的各类主要原料及成品按国家标准方法进行细菌菌落总数检测;对主要原料进行烫洗或杀菌剂处理、对基础配方成品调整调味品用量、对成品进行冷休克处理等,统计减菌率,确定改进配方;对色拉进行4℃冷藏,观察假单胞菌、肠杆菌、球菌、乳酸菌等菌群的变化,结合产品的感官品质变化,拟定产品保质期。结果]酒香色拉基础配方制品菌落总数几何均数为1.3×104cfu/g,其中71.3%来自芹菜,来自苹果和生梨的分别占11.0%和10.3%,来自其余原料的均占较小比例。在不改变口感的前提下,芹菜烫洗10 min,增加5倍量芥末,冷休克处理的新配方可减菌80%,同比4℃冷藏的保质期可由2 d延长至3 d。结论]厨房制作的酒香色拉受微生物污染极为严重,主要来自芹菜等各类原料,通过烫洗主要原料、增加芥末使用量,成品冷休克处理及冷藏,避免二次污染,可有效控制其细菌数,延长保质期,降低食物中毒风险,对餐饮业该类食品的安全经营具有指导意义。
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| 关 键 词： | 酒香色拉 菌落总数 新配方 保质期 食品安全 |
Microbial Flora Analysis and Control of Bouquet Salad |
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| Institution: | XU Lei et al(Yangzhou Commerce Higher Occupation School in Jiangsu Province,Yangzhou,Jiangsu 225001) |
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| Abstract: | Objective] To investigate microbial contamination and health quality changes during the bouquet salad making and cold storage process,provide reference basis for operating HACCP management system and guaranteeing food safety.Method] Referring to the literature and through trial,basic formula for making wine salad was obtained.Total bacteria colony detection was conducted on main raw materials and finished product of bouquet salad according to national standard method.Through laundering main raw material or fungicide treatment,adjusting condiment dosage and cold shock treatment,statistic on bacteria reducing rate was carried out,and the improved formula was determined.Cold storing in 4 ℃,time sequence observation of Pseudomonas,Escherichia coli,Staphylococcus aureus,lactic acid bacteria flora changes was carried out.Combined with the change of sensory quality of the products,the product shelf life was draw up.Result] Total colony geometrical average was 1.3 ×104 cfu/g,71.3% of which came from the celery,11% and 10.3% of which from apples and pears,a smaller proportion from the remaining raw materials.Under the premise of not change the taste of celery,wash 10 min,increased 5 times amount of mustard,cold shock treatment,the new formula can reduce the strain 80%,compared to the same period 4 ℃ shelf life could be increased from 2 to 3 d.Conclusion] Kitchen making bouquet salad was seriously polluted by microorganism,mainly from celery and other various types of raw materials.Through laundering main raw material,adding mustard wash usage,finished product cold shock treatment and refrigeration,and avoid second pollution,could effectively control the number of bacteria,prolong the shelf life of food poisoning,reduce the risk of the catering industry,which has guiding significance on this type of food safety management. |
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| Keywords: | Bouquet salad Total number of colonies New formula Shelf-life Food safety |
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