拌莴笋片菌群分析与控制

Analysis and control of microflora in preparation and storage of tossed lettuce slices

以莴笋为主料,经切配及加入香油、食盐、香醋、葱花、姜末等配料,制成拌莴笋片成品。结果表明,该成品的细菌菌落总数为1.8×10~3CFU/g,其中52%来自莴笋,32%来自生姜,16%来自老葱。以100℃水热烫2min后减菌率分别达到84.04%、96.55%、95.68%,形成的新成品减菌率达到96.10%。将两类制品置4℃保藏,结果保质期由3d延长至7d。

The microflora variation in tossed lettuce slices prepared with sesame oil, salt, vinegar, chopped shallot and ginger was analyzed. The results showed that there were 1.8 × 10^3 CFU/g of total bacterial count in raw material with 52% from lettuce, 16% from shallot, and 32% from ginger. After bleaching with 100℃ water for 2 min, the bacterial counts were eliminated by 84.04% , 95.68% and 96.68% from lettuce, shallot and ginger, respectively, and shelf life of the product increased from 3 days to 7 days when stored at 4℃.