香菜拌椒丝微生物菌群分析与控制  

Analysis and control of microbial flora in coriander mixed with pepper

作　　者：沈晖 邹银 SHEN Hui;ZOU Yin(College of Culinary Technology, Jiangsu Institute of Tourism and Hospitality, Yangzhou, Jiangsu 225127, China;Ministry of Commerce, Danyan Secondary Vocational School, Danyan, Jiangsu 212300)

机构地区：[1]江苏旅游职业学院烹饪科技学院,江苏扬州225127 [2]江苏省丹阳中等专业学校商贸部,江苏丹阳212300

出　　处：《美食研究》2020年第1期61-65,共5页Journal of Researches on Dietetic Science and Culture

基　　金：四川省哲学社会科学重点研究基地川菜发展研究中心项目(CC19Z35)。

摘　　要：以香菜为主料,加入辣椒、葱,制成香菜拌椒丝,对其加工与冷藏过程中的微生物变化进行研究。结果表明:该菜肴的菌落总数为1.1×105 cfu/g,其中香菜、辣椒贡献率分别为96.0%、3.8%。对主要原料进行热烫2 min处理,可使成品减菌99.8%,改良处理对各类菌的减菌率由高到低依次为乳酸菌、葡萄球菌、假单胞菌、肠杆菌,凉菜在4℃放置时的保质期由2 d增加至5 d。Used as the main raw material,coriander was mixed with shredded pepper and green onion.The changes in bacterial phase and colony count during processing and refrigeration were investigated.The results showed that the total number of colony was 1.1×105 cfu/g,with 96.0%and 3.8%from coriander and pepper,respectively;99.8%of which could be reduced by blanching the main raw materials for 2 min.The bacteria reducing efficacy followed the order as lactic acid bacteria>staphylococcus>pseudomonas>enteric bacteria.The shelf-life of the product was increased from 2 d to 5 d at 4℃.

关 键 词：香菜拌椒丝 菌相分析 控菌技术 减菌率 烹饪卫生 

分 类 号：TS972.121[轻工技术与工程]