散装食品馅料保藏条件研究  

Study on Storage Conditions of Food Fillings in Bulk

作　　者：李伟 樊星 LI Wei;FAN Xing(Food Service Center of Tsinghua University,Beijing 100084,China)

机构地区：[1]清华大学饮食服务中心,北京100084

出　　处：《现代食品》2022年第8期168-171,共4页Modern Food

摘　　要：为了研究散装自制食品馅料的保藏条件,本文通过测定在4℃、25℃和37℃条件下保藏不同时间后,畜肉类生馅、畜肉类熟馅和豆蓉沙类熟馅3类散装食品馅料的安全指标,参照相关国家食品安全标准,得出散装食品馅料的实验室保藏极限值,结合食堂高级技师的感官调研问卷,形成散装食品馅料的建议保质期。结果表明,畜肉类生馅和熟馅的建议保质期为冷藏条件下24 h,常温条件下(不高于37℃)4 h;豆蓉沙类熟馅的建议保质期为冷藏条件下72 h,常温条件下(不高于37℃)48 h。In order to study the preservation conditions of bulk self-made food fillings,this paper determines the safety indexes of three kinds of bulk food fillings:raw animal meat fillings,cooked animal meat fillings and cooked bean paste fillings after being preserved at 4℃,25℃and 37℃for different times,and obtains the laboratory preservation limit value of bulk food fillings with reference to the relevant national food safety standards.Combined with the sensory survey questionnaire of senior technicians in the canteen,the recommended shelf life of bulk food fillings is formed.The results showed that the recommended shelf life of raw meat filling and cooked meat filling was 24 hours under cold storage and 4 hours under normal temperature(not higher than 37℃).The recommended shelf life of the bean paste was 72 hours under cold storage and 24 hours under normal temperature(not higher than 37℃).

关 键 词：食品馅料 散装食品 保藏 保质期 

分 类 号：TS251.1[轻工技术与工程—农产品加工及贮藏工程]