土豆生菜卷卫生质量控制的研究

Study on Control Technology of the Health Quality of Potato-lettuce Roll

经试制确定土豆生菜卷凉菜的基础配方,对其使用原料、制成品进行细菌计数;在口感可接受范围调整白醋用量,观察其抑菌作用,拟定出新配方,经保藏试验比较其菌相变化。结果表明菜肴成品细菌数的85.5%来自生菜,调整5倍白醋用量后成品细菌数减少76%,食品中的优势菌为肠杆菌和乳酸菌,经4℃保藏可使保质期由4d延长至5d。拟定的土豆生菜卷新配方食品安全性高,具有实用价值。

Potato-lettuce rolls were first made to determine the ingredients involved. The bacterial count was recorded in terms of raw materials and finished product respectively. Different amount yet acceptable to mouth-feel of white vinegar was used for bacteriostasis effect. Then a new recipe was designed and preservation test was applied to compare the flora existed in both products. The results showed that 85.5 % of bacterial count was from lettuce and bacterial count was reduced by 76% with 5 times of white vinegar. The dominant micro-flora from dish was made up of Enterbacter and Lactic acid bacteria. The shelf - life of the product increased from 4D to 5D preserved at 4℃. The new recipe, according to the experiment, is of practical value with as-surance of food safety.