[1]沈 晖.蒜泥青椒的菌群分析与控制[J].中国调味品,2018,(7):114-117.[doi:10.3969/j.issn.1000-9973.2018.07.024]
　SHEN Hui.The lora Analysis and Control of Mashed Garlic Green Pepper[J].CHINA CONDIMENT,2018,(7):114-117.[doi:10.3969/j.issn.1000-9973.2018.07.024]
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蒜泥青椒的菌群分析与控制()
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《中国调味品》[ISSN:1000-9973/CN:23-1299/TS]

卷:
期数:
2018年7期
页码:
114-117
栏目:
出版日期:
2018-07-01

文章信息/Info

Title:
The lora Analysis and Control of Mashed Garlic Green Pepper
文章编号:
1000-9973(2018)07-0114-04
作者:
沈 晖
(江苏旅游职业学院,江苏 扬州225127)
Author(s):
SHEN Hui
(Jiangsu College of Tourism, Yangzhou 225127, China)
关键词:
蒜泥青椒; 菌落总数; 烫洗; 减菌率; 菌相; 质量控制
Keywords:
mashed garlic green pepper;  total bacterial count;  scald;  percent reduction of bacteria;  bacterial flora;  quality control
分类号:
TS207.3
DOI:
10.3969/j.issn.1000-9973.2018.07.024
文献标志码:
A
摘要:
以青椒、生蒜为主料，加入盐、味精、香油等调味料经拌匀制成蒜泥青椒，分析其细菌来源，其中94%来自于青椒、2.7%来自于生蒜。经沸水2 min热烫后，减菌率均在98%以上。热烫处理能够抑制菜品中大肠杆菌的生长；使菜品在4 ℃下保质期由4延至5，具有一定的应用价值。
Abstract:
Analyze the dishes made from green pepper and garlic, added into salt, monosodium glutamate, sesame oil and so on. The results show that green pepper contributes to 94% of bacterial count, and garlic contributes to 2.7% of bacterial count. After green pepper and garlic being scalded for 2 min, the percent reduction of bacteria is all above 98%. The scald treatment could inhibit the growth of E. coli in dishes; the shelf life of dishes is extended from 4 days to 5 days stored at 4 ℃, which has a certain application value

参考文献/References:

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更新日期/Last Update: 2018-08-08