| 广东白腐乳质量与安全性评价 |
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| 引用本文： | 吴晖,刘磊,刘冬梅,余以刚,李晓凤.广东白腐乳质量与安全性评价[J].中国酿造,2007(6):6-9. |
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| 作者姓名： | 吴晖 刘磊 刘冬梅 余以刚 李晓凤 |
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| 作者单位： | 华南理工大学轻工与食品学院,广东,广州,510640 |
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| 摘 要： | 以广东白腐乳为研究对象，按照行业标准SB／T 10170-1993检测了其理化指标（包括水分、pH值、氨基酸态氮、NaCl以及水溶性无盐固形物）、微生物指标（包括细菌总数、酵母菌、霉菌、大肠菌群和金黄色葡萄球菌），并进行了感官评价，分析了腐乳的微生物安全与质量，结果表明10个样品的各项指标均符合行业标准。
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| 关 键 词： | 腐乳 化学检测 微生物检测 感官评价 |
| 文章编号： | 2054-0571（2007）06-0006-03 |
| 修稿时间： | 2007-01-05 |
Quality and safety evaluation of Guangdong white Sufu |
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| WU Hui,LIU Lei,LIU Dong-mei,YU Yi-gang,LI Xiao-feng.Quality and safety evaluation of Guangdong white Sufu[J].China Brewing,2007(6):6-9. |
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| Authors: | WU Hui LIU Lei LIU Dong-mei YU Yi-gang LI Xiao-feng |
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| Affiliation: | College of Light Industry and Food Technology, South China University of Technology, Guangzhou 510640, China |
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| Abstract: | The quality and microbiological safety of Guangdong white Sufu were evaluated by chemical and microbiological analysis as well as sensory evaluation. Chemical analysis involved moisture, pH, flee amino acid nitrogen, NaCI and salt-flee soluble solid. In microbiological analysis, the total bacteria count and the counts of yeasts, moulds, coliforms and Staphylococcus aureus were detected respectively. The sensory evaluation was put forword according to trade standard SB/T 10170-1993. The results showed that the quality and safety of the 10 samples analyzed in this study met industry standards on all indexes. |
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| Keywords: | Sufu chemical analysis microbiological analysis sensory evaluation |
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