不同杀菌工艺对酱卤肉制品微生物的影响.doc

2015届毕业设计（论文） 课题题目：不同杀菌工艺对酱卤肉制品微生物的影响 学 院： 食品与轻工学院 专 业： 食品科学与工程 学 号： 姓 名： 指导教师： 起讫日期： 2014.12—2015.06 2015年6月 不同杀菌工艺对酱卤肉制品微生物的影响摘要 为了解决高温酱卤肉制品生物安全与产品感官品质的对立、统一问题，研究了不同杀菌强度、杀菌工艺对酱卤肉制品微生物指标（菌落总数和大肠菌群）的影响，重点研究了酱卤肉制品杀菌前的熟制程度、杀菌温度、杀菌时间以及二阶段杀菌工艺对产品菌落总数和大肠菌群的影响；同时，为了评估酱卤肉制品的热杀菌效果，进行了加速试验的相关研究。研究确定了高温酱卤肉制品熟制程度为七成熟时，产品品质较好；确定了36℃加速培养9h可有效评估酱卤肉制品高温杀菌工艺的杀菌效果；115℃，处理15min的杀菌强度可有效杀灭酱卤肉制品的微生物，而110℃处理15min可有效降低酱卤肉制品的菌落总数，大肠菌群为阴性(MPN/100g＜30)；相对温和的二阶段杀菌工艺（110℃，10min结合95℃～105℃，10min的处理）能够有效控制酱卤肉制品的菌落总数和大肠菌群。 酱卤肉制品杀菌加速培养菌落总数of different sterilization technologies on microorganisms in cooked meat products Abstract Effects of different sterilization strength and sterilization technologies on total bacteria and coliform bacteria of cooked meat products were researched to solve the contradiction between biological safety and sensory qualities of sterilized cooked meat products. Effects of cooking degree, sterilization temperature, sterilization time and two-stage sterilization technology on total bacteria and coliform bacteria of cooked meat products were mainly studied, at the same time an accelerated test was conducted for the evaluation of the effects of heat sterilization of cooked meat products on total bacteria and coliform bacteria. Better quality of sterilized cooked meat products was obtained at the cooking degree of 70 %. Effects of heat sterilization of cooked meat products were evaluated by the accelerated test at 36℃ for 9h. The microorganisms of cooked meat products can be effectively sterilized by autoclaving for 15min at 115℃,while the total bacteria of cooked meat products can be effectively reduced by autoclaving for 15min at 110℃and fortunately coliform bacteria was negative(MPN/100g＜30). Relatively modest two-stage sterilization process (110℃/10min combined 95~105 ℃/10min)