奶油素色拉菌群分析与控制  

Analysis and Control of Flora in Cream Salad

作　　者：袁洋[1] 蒋云升[1] 

机构地区：[1]扬州大学旅游烹饪学院,江苏扬州225127

出　　处：《食品与发酵科技》2013年第5期82-86,共5页Food and Fermentation Science & Technology

摘　　要：调查奶油素色拉类食品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。参照文献并经试制拟定奶油素色拉基础配方,对制作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、假单胞菌数、乳酸菌数、肠杆菌数、球菌数、酵母菌数检测;在不改变成品口感的前提下,对原料进行热烫处理,统计减菌率,确定改进配方;对色拉作4℃冷藏,序时观察菌群变化,拟定产品保质期。奶油素色拉基础配方制品细菌菌落总数为2.3×104CFU/g,其中87%来自香菜,7%来自甜椒,来自其余原料的仅占较小比例。厨房制作的奶油素色拉受微生物污染主要来自香菜、甜椒等原料,通过对这些原料预灭菌,成品冷藏,及避免操作过程中的二次污染,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。Investigation of cream salad microbial contamination and health quality of food production and storage process, the implementation of the food for the restaurant industry HACCP management system, ensuring food security to provide reference. According to literature and through trial to salad cream based formula, all kinds of main raw materials and finished products on a salad for the total number of colonies of bacteria, Pseudomonas, lactic acid bacteria, enterobacteria, Staphylococcus, yeast count number detection according to national standard method; in the premise of not changing the taste of the finished product, the raw material for heat hot processing, statistical bacteria reducing rate, determine the improved formula; 4℃ for salad, observation of flora change order, make the product shelf-life. It showed that salad cream formula products of bacterial colonies was 2.3×104CFU/g, 87% of which came from the coriander, 7% from pepper, from other raw materials accounted for only a minor proportion. The kitchen making salad cream in microbial pollution comes mainly from coriander, pepper and other raw materials, through sterilization, the raw material preform refrigerated, and avoid the two pollution in the course of operation, can effectively control the number of bacteria, to extend the shelf life of food poisoning, reduce risk, has the guiding sense to the catering industry of the food safety management.

关 键 词：奶油素色拉 菌落总数 新配方 保质期 食品安全 

分 类 号：TS252.52[轻工技术与工程—农产品加工及贮藏工程] TS225.23[轻工技术与工程—食品科学与工程]