热烫预处理对什锦凉拌菜菌群控制的研究  

Research on the Bacteria Colony Control of Assorted Cold Food by Heating Pretreatment

作　　者：冯小兰[1,2] 蒋云升[2] 袁洋[2] 马江平[2] 

机构地区：[1]江苏省扬州商务高等职业学校,江苏扬州225127 [2]扬州大学旅游烹饪学院,江苏扬州225127

出　　处：《中国调味品》2013年第11期94-97,共4页China Condiment

摘　　要：目的:调查什锦凉拌菜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。方法:参照文献并经试制拟定什锦凉拌菜基础配方,对制作凉拌菜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;对凉拌菜作4℃冷藏,序时观察菌群变化,拟定产品保质期。结果:什锦凉拌菜基础配方制品细菌菌落总数为2.0×103 cfu/g。细菌源分析表明,来自黄瓜的占32%,来自番茄的占24%,14%来自酸黄瓜,11%来自洋葱,10%来自熟土豆,9%来自白萝卜。结论:什锦凉拌菜微生物污染源于黄瓜、番茄为主,通过对其作预灭菌处理,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。Objective： Investigate the variation of microbial contamination and healthy quality during the process of making and storage of assorted cold food, which has provided references for food and beverage industries to carry out HACCP management system and ensure food safety. Method： Referring to literature, the basic formula of assorted cold food is worked out, measure the total bacteria colony, the pseudomonas number, the lactobacillus number, the intestines bacillus number, the coccus num- ber, the saeeharomycetes number in primary raw materials and finished products for making assorted cold food in terms of national standard methods. Without changing the taste of finished product, heating treat the raw materials, count the fungus reduction rate, and determine the improved formula. Keeping the food under 4 ℃, and monitor the change of bacteria colony, finally the life time of product is drawn up. Result： The total bacteria colony of assorted cold food with basic formula is 2.0 × 10^3 cfu/g. Based on the analysis of bacteria source, 32% comes from cucumber, 24% comes from tomato, 14% comes from preserved cucumber, 11% comes from onion, 10% comes from cooked potato, 9% comes from white radish. Conclusion： The microbial contamination of assorted cold food mainly comes from cucumber and tomato, to control the number of bacteria effectively, extend the shelf life, reduce the risk of food poisoning by sterilization pretreatment, refrigeration of finished products and avoid the secondary pollution, which has inductive effects on safe operation of such food for catering industry.

关 键 词：什锦凉拌菜 烫洗 灭菌率 食品安全 

分 类 号：TS201.3[轻工技术与工程—食品科学]