酸奶黄瓜色拉菜肴菌群分析与控制  

Analysis and Control of Microbial Flora in Yoghourt and Cucumber Salad

作　　者：袁洋[1] 蒋云升[1] 董杰[1] 薛菲[1] 朱晶晶[1] 任涛[1] 

机构地区：[1]扬州大学旅游烹饪学院,江苏扬州225127

出　　处：《扬州大学烹饪学报》2012年第4期33-37,共5页Cuisine Journal of Yangzhou University

摘　　要：对酸奶黄瓜色拉菜肴拟定基础配方,测定其制作过程中微生物学与卫生质量变化,调整调味品用量,统计减菌率,确定改进配方;比较其4℃冷藏过程中的菌群变化,得出保质期。结果酸奶黄瓜色拉基础配方制品细菌菌落总数为9.2×103cfu/g,其中55%来自鸡蛋,28%来自黄瓜,来自酸奶和芹菜的分别占12%和5%。增加5倍量芥末的新配方可减菌60%,同比4℃冷藏的保质期可由3d延长至5d并降低食物中毒风险,对餐饮业该类食品的安全经营具有指导意义。Make the basic formulation for the salad of yoghourt and cucumber. Determine the changes of mi- crobiology and hygienic quality in the production process. Adjust the dosage of seasoning and add up the reduc- tion rate of bacteria. Determine improved formulation, and compare the flora changes in the refrigeration process of 4℃ , then determine its shelf life. The results showed that the total bacteria colony in basic formula products of yogurt and cucumber salad is 9.2 × 103cfufg,of which 55% from eggs, 28% from cucumber , and 12% from yogurt ,5% from celery respectively. However, increasing 5 times mustard in new formula can reduce 60% of bacteria, its shelf life can be extended from 3 days to 5 days preserved in 4℃, and it can de- crease the risk of food poisoning. This will have great significance for food safety management in catering in- dustry.

关 键 词：酸奶黄瓜色拉 菌落总数 新配方 保质期 食品安全 

分 类 号：TS201.31[轻工技术与工程—食品科学]