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1、橙汁色拉新工艺研究摘要目的：调查橙汁色拉类食詁制作与冷藏过程屮微生物污染与卫生质量变化情况，为餐饮业实施该类食品的HACCP管理体系，确保饮食安全提供参考依据。方法：参照文献并经试制拟定橙汁色拉基础配方，对制作色拉的各类主要原料及成品按国家标准方法进行细菌菌落总数检测；対主要原料进行沸水烫洗处理，统计减菌率，确定改进配方；対色拉作4°C冷藏，序时观察假单胞菌、肠杆菌、球菌、乳酸菌等菌群的变化，结合产品的感官品质变化，拟定产品保质期。结果：橙汁色拉基础配方制品菌落总数几何均数为1・2??4cfu/g,其中58.6%来自红辣椒，27.8%来口胡萝卜，來自其余原料的均占较小比例。在不改变脆度前
2、提下，对使用沸水烫洗5min可使红辣椒减菌80%,可使胡萝卜减菌83.3%；。同比4°C冷藏的保质期可由2d延长至3d。结论：厨房制作的橙汁色拉受微生物污染极为严重，主耍来自红辣椒，胡萝卜等各类原料，通过沸水烫洗主耍原料，及避免二次污染，可有效控制其细菌数，延长保质期，降低食物中毒风险，对餐饮业该类食品的安全经营具有指导意义。关键词橙汁色拉菌落总数新配方保质期食品安全中图分类号：TS252.54文献标识码：AStudyonNewProcessofOrangeSaladCHENZhengrong(SchoolofTourismandCulinaryScience,YangzhouUnive
3、rsity,Yangzhou,Jiangsu225127)AbstractObjective：Toinvestigatethechangesinmicrobialcontaminationandhealthqualityorangesaladandchilledfoodproductionprocess,andtoproviderefereneeforthefoodandbeverageindustry,theimplementationofsuchfoodsHACCPmanagementsystemtoensurefoodsafety.Themethodaccordingtotheli
4、teratureanddevelopedthroughtrialbasisorangesaladrecipeformakingallkindsofsaladsmainrawmaterialsandfinishcdproductsaccordingtonationalstandardmethodstodetectthetotalnumberofbacterialcolonies；mainrawmaterialforboilinghotwashprocess,reducingbacteriaratiostatisticstodetermineimprovedformulation；for4°
5、Crefrigeratorforsalad,observedchangesinthetimingofPseudomonas,enterobacter,bacteria,lacticacidbacteriaandotherbacteria,combinedwithchangesinthesensoryqualityofproducts,todeveloptheproductshelflife.Results：Thetotalnumberoforangesaladrecipe-basedproductscoloniesgeometricmeanof1.2??04cfu/g,ofwhich58
6、.6%fromtheRedHotChiliPeppers,27.8%fromcarrots,accountforasmallerproportionfromtherestoftheingredients.Crispnesswithoutchangingthepremiseofusingboilingwaterscalding5minallowsbacteria80%reductionofredpepper,carrotscanreducebacteria83.3%；Refrigeratedshelflifeofup4°C2dmaybeextendedto3d.Conclusionkitc
7、henmakingasaladoforangejuiceisextremelyseriousmicrobialcontamination,mainlyfromredpeppers,carrotsandotherrawmaterials,themainrawmaterialbyboilinghotwash,andavoidsecondarypollution,whichcaneffectivelycontrolthenumberofb
