吴丹枫,谢静

• 1:扬州大学旅游烹饪学院

摘要(Abstract)：

目的:研究4℃冷藏时自制凉菜微生物菌群构成和卫生质量控制技术。方法:以香菜为主料,加入泡红辣椒、酱油、盐、香油等调配料经拌匀制成麻辣香菜,分析其细菌来源。结果:其中85.2%来自香菜,14.8%来自泡红辣椒,对香菜进行2min热烫处理,对泡红辣椒进行高压灭菌20min处理后,减菌率分别为99.9%和99.8%。结论:其中优势菌为假单胞菌和肠杆菌,在4℃放置的保质期由3天增至5天,表明其具有应用价值。

关键词(KeyWords)： 麻辣香菜;菌落总数;保质期;食品安全

Abstract:

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基金项目(Foundation):

作者(Author): 吴丹枫,谢静

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