豆制品类凉菜保藏过程中品质的变化

目的]确定不同季节豆制品凉菜的保质期。方法]模拟夏、秋、冬三季的外部环境温度和厨房放置条件,对市售豆制品凉菜凉拌腐竹、凉拌素鸡、凉拌素肠在37、20、4℃下保藏过程中菌落总数的变化和感官变化进行观察。结果]当菌落总数达到107cfu/g时,豆制品凉菜均有异味产生。当天制作的凉拌腐竹、凉拌素肠37℃下放置不超过6 h,20℃放置不超过12 h,4℃放置不超过4 d;凉拌素鸡37℃放置不超过10 h,20℃放置不超过24 h,4℃放置不超过6 d。结论]受试豆制品类凉菜均具有易于变质的特点,各种食品不同温度下的保藏期有别,应区别对待并按保藏期限建议值合理保藏。

Research on the Quality Change of Cold Preserved Bean in Its Storage

Objective] The shelf life of the cold preserved in different seasons was determined.Method] The change in total number of the colony and sensory of the preserved bean products: commercial yuba,Suji,Suchang during its storage under the simulated condition of summer,autumn and winter temperature of 37,20,4 ℃ were observed,respectively.Results] The bean dish would be possibly problem when total number of colony was up to 107cfu/g.The commercial yuba and Suchang made on the day could be kept in 37 ℃ for less than 6 hours on that day,20 ℃for less than 12 hours on that day and 4 ℃ for less than 4 days.The commercial Suji made on the day could be kept in 37 ℃ for less than 10 hours on that day,20 ℃for less than 24 hours on that day and 4 ℃ for less than 6 days.Conclusion] The preserved bean products were with a tendency to easy deterioration and the various foods had the different shelf life,thus,it storage should be reasonably stored according to the recommended period preservation.