饺子馅致腐微生物控制及保鲜技术研究

The control of the pathogenic microorganism and the preservation technology of dumpling stuffing

针对饺子馅在常温25℃放置2 h产生风味变化问题,以新鲜猪肉白菜馅料为试材,采用单因素和正交实验设计方法,研究低温冷藏、复合食品添加剂因素对腐败微生物等引起饺子馅风味变化的主要反应的调控效应。研究表明,饺子馅在0℃冷藏效果最佳;蜡状杆菌是饺子馅贮藏的主要致病菌;通过正交实验对比复合食品添加剂确定了饺子馅冷藏保鲜最佳防腐剂为0.15 g/kg TBHQ,0.3 g/kg Nisin、0.02 g/kg脱氢乙酸钠、0.05 g/kg山梨酸钾,常温放置饺子馅风味同新鲜饺子无显著差异,抑制饺子贮藏期微生物繁殖,延长饺子馅保质期至8 h。

Filling of dumplings at room temperature 25 ℃ to place 2 h to produce flavor deterioration. With fresh pork and cabbage fillings as test materials, the design method of single factor and orthogonal experiment, effects of main reaction of low-temperature storage, compound food additives caused by stuffing flavor change on the spoilage microorganisms. Research showed that the dumplings at 0 ℃ refrigeration effect was the best. Bacillus cereus was the main pathogen of dumpling stuffing refrigerated storage. The best preservative for 0.15 g/kg TBHQ, 0.3 g/kg nisin, 0.02 g/kg dehydrogenation of sodium acetate and 0.05 g/kg of potassium sorbate were determined by comparison of orthogonal test of compound food additives. There was no significant difference of the dumpling stuffing between the fresh and storage at room temperature. The compound food additives inhibited the microbial reproduction during the storage period and extended the shelf life to 8 h.