贮藏时间和温度对生食粉品质影响的初探

Influence of Storage Temperature and Time on Quality of Eating-Raw Powder

本文研究了贮藏温度和时间对生食粉产品品质的影响,优化了最适贮藏条件。将生食粉分别置于20℃、40℃、60℃温度条件下,测定60d 内不同贮藏时间的感官指标、菌落总数、乳酸菌和大肠杆菌含量。结果表明,生食粉感官质量随着贮藏时间的延长而下降,菌落总数、乳酸菌和大肠杆菌含量在20℃、40℃条件下随贮藏时间的延长而增长,60℃条件下随贮藏时间的延长而下降。产品在20℃条件下贮藏可保持较好感官、卫生质量。

The influence of storage temperature and time on the quality of eating-raw powder was studied in this article, and the best storage condition was optimized. Sense index, total numbers of colony, counts of lactobacillus and colibacillus were determined in 60 days at 20℃, 40℃, 60℃ respectively. The results showed that： Sense index of eating-raw powder declined as storage time prolonged. Total numbers of colony, counts of lactobacillus and colibacillus increased at 20℃ and 40℃ as time prolonged, but declined at 60℃.