高级食品微生物解析.pptVIP

由米粉和糯米粉制成的蛋糕的微生物学特性 1、米糕 rice cake 2、制作工艺 manufacturing process 3、米糕中的微生物研究 Microbiological Research 3.1 过程和方法 Processes and methods 1、Preparation of the MiGao Rice flour and sticky rice flour were obtained from the local market.MiGao was made from 180g sticky rice flour;120g rice flour and 60g sucrose.Ingredients were mixed with water and shaped by a mold,and then steamed in a bamboo steamer for 15–20 min. After cooling for 10 min the Migao samples packaged in polyethylene bags. MiGao have a thickness of approximately 1.5 cm and diameter of 60 cm .Freshly steamed MiGao are soft, pliable and elastic.2、Storage and sampling After cooling, the processed product was stored at 25 °C,for up to five days and temperatures monitored on a daily basis throughout the storage period. The micro-biological quality of raw materials was determined on the day of receipt and a mi-crobiological analysis and sensory evaluation carried out on the processed product on the day of production and at daily intervals during the storage period. 4. IdentiWcation of strains On each sampling day, 30 and 15 isolates 10 and 5 for each of the three samples were randomly selected by picking colonies respectively from MSA, BP and TSA plates of highest dilution showing growth. The 270 isolates obtained were puriWed three times on MSA, BP and TSA plates and characterized morphologically by phase contrast microscopy and examined for motility, and for Gram reaction and catalase activity by dropping a 3% H2O2 solution directly onto each plate. 3.2 结果 The results 3.3 分析与讨论 Analysis and discussion 4. 不足 Insufficient Page ? * 中国称米糕为年糕或粘糕，日本人称“饼”，韩语的年糕发音和dog差不多，英语中“年糕”的翻译是rice cake，意思是米糕，很贴切。 米糕是一种传统小吃食品，是用黏性大的米或米粉来蒸成的糕，加工制作方便，耐贮藏，食用方法多样，所以很受大众欢迎。 糯米粉和米粉（180克：120克） 湿面粉（20%-30% 生面团（用模子定型） 冷却 在竹笼中蒸煮（15-20分钟） 与蔗糖混合（加水） 米糕 米糕具有丰富的营养物质，水分活性约为0.92，pH值近中性约为6.7，比较适合微生物生长。微生物腐败是造成米糕变质的主要原因，但也有生理变质方面的问题，如酶变。 将米糕在25℃条件下储存五天，研究导致其化学和感官上变化的微生物。微生物检测包括：肠道菌群，乳酸菌，革兰氏阳性菌，过氧化氢酶阳性球菌，金黄色葡萄球菌，枯草芽孢菌，酵母