凉拌菜糖醋生梨改进前后菌相的分析与控制

Analysis and Control of the Bacterial Phase before and after Improvement of Sweet and Sour Pear Salad

对改进前后的糖醋生梨进行细菌菌群构成的实验室研究并提出最佳改进方案。通过检测原菜品制作及冷藏时细菌数的变化,从菌相分析中得出:假单胞菌以及肠杆菌是凉拌制品的腐败优势菌,球菌和乳酸菌在腐败过程中基本不起作用。对糖醋生梨中几种常见菌群的变化及趋势进行生鲜原料的处理,确定产品的新配方,并建立新产品的加工技术参数。改进方案可以控制细菌数,延长凉拌菜的保质期,提高凉拌菜的食品安全质量。

The study on the composition of bacterial flora of sweet and sour pear before and after the improvement is carried out and the best improvement scheme is put forward. By detecting the changes in the number of bacteria produced and refrigerated during the preparation of the original dishes, Pseudomonas and Entero bacterium are the dominant bacteria of the cold products, and the coccus and lactic acid bacteria have little effect in the process of corruption. The change and trend of several common bacteria groups in sweet and sour pears are processed, the new formula is determined, and the processing technical parameters of new products are established. Improving the program can control the number of bacteria, extend the shelf life of cold dishes, improve the quality and food safety of cold dishes.