摘要
以芹菜为主料,加入红辣椒配料及食醋等调味品经拌匀制成酸辣芹菜,分析其细菌数来源,结果表明:酸辣芹菜中的细菌83%来自芹菜、17%来自红辣椒。经沸水烫洗处理1min后,减菌率分别为87%和83%,并使菜肴制成品减菌82%。进一步增加4倍食醋使用量,可使减菌率提高至96%,并彻底消灭肠杆菌,且4℃冷藏的制成品在7d内细菌数低于1.0×10^3CFU/g,有效提高了菜品的安全性。
Hot and sour celery was made with celery as the main ingredient, and red pepper sauce and vinegar. The source of microbial colony was analyzed. The results showed that 83% of bacteria originated from celery, and 17% from red pepper. Scalding with boiling water for 1 min could reduce bacteria by 87%, 83% and 82% for celery, red pepper, and the end products, respectively. Further use of four times of vinegar could make the bacteria reduction rate reach up to 96% , and thoroughly destroy enterobacteria. Storage at 4℃ could keep the number of bacteria less than 1.0 ×10^3 CFU/g within 7d.
出处
《美食研究》
北大核心
2016年第3期32-34,共3页
Journal of Researches on Dietetic Science and Culture
基金
科技部计划项目(2013GA690252)
关键词
酸辣芹菜
热烫
食醋
减菌率
spicy and sour celery
boiling
vinegar
bacteria reduction