火锅蘸酱常温贮存过程中微生物的变化研究

Study on the Microbial Change of Hot Pot Dipping Sauce During Storage at Room Temperature

为预测和制定火锅蘸酱在常温贮存条件下的货架期,研究常温下火锅蘸酱中微生物生长趋势的变化,利用DPS软件,建立Gompertz模型,然后用生产日期相近的2个组蘸酱的微生物变化验证所建立的生长模型的准确度。研究结果表明,试验中所建立的Gompertz模型能有效地拟合火锅蘸酱在常温下菌落总数的动态变化,准确度较高,能准确预测不同贮藏时间内火锅蘸酱的菌落总数,为快速、可靠地实时预测火锅蘸酱的货架期和微生物学品质,提供了一个方便有效的方法;利用该模型可以预测火锅蘸酱12个月的保质期内菌落总数小于105cfu/g。

In order to predict and work out the shelf life of hot pot dipping sauce during storage at room temperature, the microbial growth pattern of hot pot dipping sauce during storage at room temperature was studied in the research. The Gompertz model was founded by using DPS software. Then the change of microbial of two groups of similar production date to verify the established growth model was studied. The results showed that： the Gompertz model could effectively imitate the dynamic change of the total bacterial count during storage at room temperature. The accuracy was so high that it could predict the total bacterial count of hot pot dipping sauce in different storage time. The growth model could provide a powerful tool to predict the shelf life and microbiological quality of hot pot dipping sauce on real-time. By using the model, it could be predicted that the total bacterial count of hot pot dipping sauce was less than 10 5 cfu/g in the first 12 months.