花生米拌莴笋的菌群分析与控制

Analysis and Control of the Microflora of Lettuce in Peanuts

参照文献并拟定花生米拌莴笋基础配方,以花生米和莴笋为主料,干红辣椒为辅料,经切配,加入食用油、食盐和味精等调味料,制成花生米拌莴笋制品。结果表明:花生米拌莴笋基础配方制品细菌菌落总数为2.2×10~3 CFU/g,99.8%来自花生米,0.16%来自莴笋。对莴笋进行100℃热烫处理2 min,结果莴笋的减菌率为99.9%。经热烫后的改进配方制品细菌菌落总数为3.9×10~2 CFU/g,减菌率为82.3%。同比4℃冷藏的保质期可由4 d延长至5 d并降低食物腐败风险,对凉菜类菜肴的安全贮藏具有指导意义。

With reference to the literature and formulate peanut based formula mix lettuce, peanuts and lettuce as main ingredient, dry red pepper materials, through cutting, add the cooking oil, salt and monosodium glutamate seasonings, such as lettuce products made from peanuts. The results showed that the total number of bacterial colony of the basic formula of lettuce was 2.2 × 10^3 CFU/g, 99.8 % from peanut and 0.16 % from asparagus. Lettuce for 100 ℃ heat treatment 2 min, the results of lettuce bacteria reduction rate was 99.9%. The total number of bacterial colonies of the modified formula was 3.9 × 10^2 CFU/g, and the decrease rate was 82.3 %. Compared with 4 ℃ cold storage shelf life can be extended by 4 d to 5 d food and reduce the risk of corruption, has guiding significance for safe storage of cold dishes.