疫情背景下日用豆腐的防腐保鲜技术的探讨  

Antiseptic and Fresh-Keeping Technology of Bean Curd under the Epidemic Situation

作　　者：何丽华 孙永祥[1] 戚亚江 HE Li-hua;SUN Yong-xiang;QI Ya-jiang(Xiaoshan District Center for Disease Control and Prevention,Hangzhou,Zhejiang 311200,China;Hangzhou Huayuan Soybean Products Co.Ltd,Hangzhou,Zhejiang 311200,China)

机构地区：[1]杭州市萧山区疾病预防控制中心,杭州311201 [2]杭州华源豆制品有限公司,杭州311201

出　　处：《人类工效学》2021年第1期55-62,共8页Chinese Journal of Ergonomics

摘　　要：目的新冠肺炎疫情肆虐全球,时间长,范围广,疫情扩散中多地出现冷链食品源疫情,为食品卫生工程提出新的挑战。传统的冷链食品杀毒杀菌可能难以满足疫情的卫生需求,本文以盒装豆腐为代表探讨疫情背景下食品防腐保鲜新技术,旨在杜绝食源性疫情发生。方法随机抽取盒装豆腐样品,采用高温水浴消毒法进行杀毒杀菌,再对腐败菌经菌落培养依据伯杰氏细菌学手册进行分型鉴定,根据敏感菌型选择尼泊金酯类防腐剂与传统的山梨酸防腐剂进行抑菌对比试验。结果(1)高温杀毒杀菌后进行腐败菌菌型鉴定,发现日用盒装豆腐腐败菌主要为产气肠杆菌、松鼠葡萄球菌、木糖葡萄球菌、梭形芽孢杆菌;新冠肺炎病毒核酸检测阴性;(2)高温杀毒后选用尼泊金丁酯防腐保鲜效果优于其他防腐保鲜剂;(3)保鲜评价表明尼泊金丁酯防腐保鲜结合高温水浴杀毒杀菌,各项卫生指标都符合国家标准,且无质构变化。结论选用0.3g/kg浓度尼泊金丁酯浸泡豆腐30 min并结合82℃30 min的巴氏杀毒杀菌综合防腐保鲜技术可能是疫情情况下日用豆腐的防腐保鲜理想方案。Objective The COVID-19 epidemic has ravaged the world for a long time.During the pandemic,outbreaks of cold-chain food sources have appeared in many places,posing new challenges for food hygiene engineering.Traditional sterilization technology of cold-chain food may not be able to meet the health needs during the epidemic.This paper,taking boxed tofu for study,discussed the new technology of food preservation under the background of the epidemic,aiming at preventing the occurrence of the foodborne epidemic.Methods Boxed tofu samples were randomly selected and disinfected by high temperature water.The spoilage bacteria were classified and identified according to Bergey's bacteriology manual.Nipagin ester preservatives and traditional sorbic acid preservatives were selected to carry out bacteriostatic contrast tests according to the types of sensitive bacteria.Results It was found that the main spoilage bacteria were Enterobacter aerogenes,Staphylococcus sciuri,Staphylococcus xylostose and Bacillus fusiformis;Nucleic acid detection of COVID-19 virus was negative.(2)The preservative and fresh-keeping effect of butylparaben was better than other preservative agents;(3)The fresh-keeping evaluation showed that the hygienic indicators of the boxed tofu were in line with the national standard and had no texture change after the combination of butylparaben and high-temperature water bath sterilization.Conclusion The fresh-keeping technique of soaking tofu with 0.3g/kg butylparaben for 30 minutes combined with pasteurization at 82℃for 30 minutes may be an ideal preservative scheme for tofu under epidemic situation.

关 键 词：食品卫生工程 新冠肺炎病毒 食品保鲜技术 细菌分型技术 疫情防控 豆腐 防腐剂 

分 类 号：R117[医药卫生—公共卫生与预防医学] R155