鸡精调味料加工过程中微生物检测及安全控制  

Microbial detection and safety control of chicken essence seasoning in the course of process

作　　者：宗红[2] 陆信曜[2] 诸葛斌[1,2] 方慧英[2] 孙进 冯倩 诸葛健[2] 张慢慢[2] 

机构地区：[1]江南大学糖化学与生物技术教育部重点实验室,江苏无锡214122 [2]江南大学工业生物技术教育部重点实验室,工业微生物研究中心,江苏无锡214122 [3]浙江正味食品有限公司,浙江省调味食品制造工程技术研究中心,浙江义乌322000

出　　处：《食品与发酵工业》2015年第11期129-132,共4页Food and Fermentation Industries

基　　金：浙江省重大科技专项计划项目(编号:2012C12004-3)

摘　　要：为提高鸡精调味品卫生质量,根据生产工艺特点分别对鸡精生产原辅料、加工流程及主要加工设备进行了微生物检测。食用玉米淀粉和葱姜混合物是鸡精生产原辅料中的主要微生物来源,水分含量是直接影响玉米淀粉微生物污染的主要因素,当水分含量>10%时,100 g玉米淀粉大肠菌群>70 MPN;葱姜混合物经30%质量分数的食用盐处理后可控制微生物的数量。鸡精生产工序过程中的搅拌后、造粒前后及流化干燥前微生物污染严重,其中搅拌后菌落总数最高,为1.2×104CFU/g,造粒前大肠菌群最高,为167 MPN/100g,搅拌和造粒是鸡精生产过程中的关键控制环节。另外,造粒机筛网及侧槽的菌落总数达到908 CFU/cm2,高于食品车间卫生标准,表明造粒岗位是鸡精生产的一个关键控制点。To improve the sanitary quality of chicken essence seasoning, microbial detection of raw materials, machining process and main equipment were performed according to the process characteristics of chicken essence sea- soning. Corn starch and onion ginger mixture were the main microbial sources of raw materials. Moisture content was the main factor that directly affected the microbial contamination of corn starch, and the coliform bacteria number was greater than 70 MPN/100 g when the moisture content was higher than 10%. The number of microorganisms in onion ginger mixture could be controlled after produced by 30% salt. The microbial pollution was serious in the process of mixing, granulation and fluidization drying. The total colonies number after mixing was 1.2×10^4 CFU/g, and coli- form bacteria before granulation was 167 MPN/100 g, indicating that the progress of mixing and granulation were the key control links in the process of production. In addition, the total colony number of granulator was higher than that of food workshop hygiene standards and reached 908 CFU/cm2 , indicating that granulation job was one of the key con- trol points of chicken essence seasoning production.

关 键 词：鸡精调味品 微生物检测 菌落总数 安全控制 

分 类 号：TS264.23[轻工技术与工程—发酵工程]