凉拌面皮的菌群分析与控制

Analysis and Control of Bacterial Flora in Cold Mix Pastry

通过对凉拌面皮原料进行处理,在保证口感的前提下,以100℃热水中烫制面皮、绿豆芽3 min,胡萝卜去皮处理,检测了凉拌面皮的主料及成品的细菌菌落总数、假单胞菌数、葡萄球菌数、乳酸菌数及肠杆菌数;通过计算减菌率确定改进配方;对凉拌面皮成品4℃冷藏,观察菌群变化拟定其保质期。结果表明:凉拌面皮基础配方成品细菌菌落总数为2.3×10^(3) CFU/g,其中68.0%来自胡萝卜,26.2%来自豆芽,5.8%来自面皮;改进成品的菌落总数为4.1×10^(2) CFU/g,减菌率为82.2%;4℃环境下冷藏成品的保质期由4 d延长至5 d,说明热烫及去皮处理对凉拌面皮的安全保鲜具有现实指导意义。

By processing the raw materials of cold noodles,on the premise of ensuring the taste,the noodles and mung bean sprouts were scalded in hot water at 100℃for 3 min,and the carrots were peeled.The number of bacteria,staphylococcus,lactic acid bacteria and enterobacteria;the improved formula was determined by calculating the bacteria reduction rate;the finished cold noodles were refrigerated at 4℃,and the shelf life was determined by observing the changes in the flora.The results showed that the total number of bacterial colonies in the finished product of the basic formula of cold noodles was 2.3×10^(3) CFU/g,of which 68.0%were from carrots,26.2%were from bean sprouts,and 5.8%were from noodles.The total number of colonies of the improved finished product was 4.1×10^(2) CFU/g,and the bacteria reduction rate was 82.2%;the shelf life of the finished product refrigerated at 4℃was extended from 4 d to 5 d,indicating that blanching and peeling treatment have a great effect on the safety and preservation of cold noodles.realistic guidance.