摘要
虾米拌豆腐是一道脍炙人口的家常美食,针对其带菌量高、不耐放置的弱点,研究了热烫预处理对其减菌率的影响,结果表明:对所用原料内酯豆腐热烫1 min处理的减菌率为96.5%,虾米热烫3 min的减菌率为98.8%,制成品菌落总数由9.2×10~3cfu/g降至4.5×10~2cfu/g,减菌率为95.1%,于4℃低温冰箱放置的保质期由4 d延长至8 d。
Shrimp mixed with tofu is a popular food.The effect of blanching on ba cteria reducing rate was investigated.The results showed that blanching the glu colactone tofu and shrimp 1 min and 3 min could give bacteria reducing rates of 96.5%and 98.8%,respectively.The total bacterial count of finished product was reduced by 95.1%from 9.2×10^3 to 4.5×10^2 cfu/g,and the shelf lif e at 4℃was extended from 4 days to 8 days.
作者
谢静
蒋云升
吴丹枫
赖宏刚
XIE Jing;JIANG Yunsheng;WU Danfeng;LAI Honggang(College of Tourism and Culinary Science,Yangzhou University,Yangzhou,Jiangsu,225127 China)
出处
《美食研究》
北大核心
2018年第3期40-42,共3页
Journal of Researches on Dietetic Science and Culture
基金
科技部计划项目(2013GA690252)
关键词
虾米拌豆腐
菌落总数
减菌率
保质期
shrimp mixed with tofu
bacterial count
bacteria reducing rate
shelf life