摘要
以番茄、生菜为主料,加入青椒、香菜、芥末、胡椒粉等配料经拌匀制成番茄拌生菜,分析其细菌数来源表明,其中84%来自生菜、15%来自香菜。经沸水烫洗2min处理后,分别减菌95%和87%,并使菜肴成品减菌98%;其中对各类菌的减菌率大小依次为肠杆菌>假单胞菌>乳酸菌;在4℃放置的保质期由3d增至4d,表明其具有应用价值。
The paper analyzes tossed salad made from tomato and lettuce mixed evenly with green pepper,coriander,mustard,pepper and so on. The results showed that lettuce contributes to 84% of bacterial count,and coriander 15%. However,after lettuce and coriander were scalded,CFU / g in them was lowered by 95% and87% and CFU / g in the salad was reduced by 98%. The antibacterial function worked best on enterobacteria,then on pseudomonas,and least on lactobacillus. The fact that the storage period of such tossed salad increased from 3d to 4d when it was stored at 4℃ proves the practical value of the analysis.
出处
《美食研究》
北大核心
2015年第4期51-54,共4页
Journal of Researches on Dietetic Science and Culture
基金
科技部计划项目(2013GA690252)
关键词
番茄拌生菜
菌落总数
菌相
质量控制
tossed salad of tomato and lettuce
CFU
bacterial phases
quality control
