紫萝卜色拉卫生质量控制的研究

Study on Control Technology of the Hygienic Quality of Purple-heart Radish Salad

[目的]研究紫萝卜色拉在制作与冷藏过程中微生物污染与卫生质量变化。[方法]参照相关文献并拟定紫萝卜色拉基础配方,在不改变成品口感的前提下,统计减菌率,确定改进工艺的新配方;对色拉进行4℃冷藏,序时观察菌群变化,拟定产品保质期。[结果]紫萝卜色拉成品细菌菌落总数达3.1×103cfu/g,其中43%来自紫萝卜,23%来自酸黄瓜;经热烫后的改进配方细菌菌落总数为2.5×102cfu/g,减菌率达90%,效果明显。[结论]通过对色拉原料预灭菌、成品冷藏及避免操作过程中的二次污染,可有效控制其细菌数,延长保质期,降低食物中毒风险。

[ Objective ] To investigate the changes of microbial pollution and hygienic quality of purple-heart radish salad in production and re- frigeration process. [ Method ] According to the relevant literature, a basic formula of purple-heart radish salad is made, bacteria reducing rate is accounted without changing the taste of the salad, and the formula is modified as ： store the salad at 4 ℃, then count the number of bacteria according to the time sequence and make colony analysis, draws up the shelf life. [ Result] The total number of colonies in purple-heart radish salad is 3.1 × 103 cfu/g among which 43% from purple-heart radish, 23% from sour cucumber; after blanching, the total number of colonies in the improved formulation is 2.5 × 102 cfu/g, the sterilization rate reaches 90%. [ Conclusion ] Through sterilizing the salad raw materials, and storing the finished dishes at low temperature, and avoiding secondary pollution in the operation, the total amount of bacteria will be con- trolled effectively, the Shelf life prolonged, and the risk of food poisoning reduced.