摘要
以青椒为主料,皮蛋为配料,加入香油、酱油、味精、蒜末,制成皮蛋拌青椒制品,对其制作和保藏过程中的细菌学变化进行了实验性观察。结果表明,该原菜品的细菌菌落总数为8.7×104CFU/g,其中90%来自青椒,8%来自皮蛋;对这两类实验材料分别以100℃水热烫2min后成为新菜品,减菌率达到99.26%和98.75%;将两类制品置4℃保藏,保质期由24h增至120h。
The microflora variation was analyzed in tossed green peppers and preserved eggs prepared with gar- lic, soy sauce, sesame oil and monosodium glutamate. The results showed that there were 8.7× 10^4 CFU/g of total bacterial count in raw material with 90% from green peppers and 8% from the preserved eggs. After bleaching with 100% water for 2 min, the bacterial counts were eliminated by 99.26% and 98.75% for pepper and the eggs, respectively and the shelf life of the product increased from 24 h to 120 h when stored at 4℃.
出处
《美食研究》
北大核心
2016年第4期53-55,共3页
Journal of Researches on Dietetic Science and Culture
基金
科技部计划项目(2013GA690252)
关键词
皮蛋拌青椒
菌落总数
菌相
保质期
tossed green peppers and preserved eggs
bacterial count
bacterial phase
shelf life
