传统臭豆腐的微生物学指标分析

为了了解臭豆腐的食用安全性,促进生产工艺的改进,对臭豆腐生产中的豆腐坯、豆腐卤坯和油炸后的成品进行了大肠菌群和菌落总数的检测.结果表明:用于臭豆腐生产的豆腐坯卤制后,其细菌总数达到了4.5×107CFU/g,大肠菌群达到了2 700 MPN/100 g.参照卤制豆腐干类产品的相关国家标准,大肠菌群超标近20倍;但臭豆腐卤坯通过高温油炸,细菌总数降至5.0×10 CFU/g,大肠菌群降至7 MPN/100 g,降到了食用安全的微生物指标;对于袋装油炸臭豆腐产品的杀菌强度,在115℃杀菌时间必须60 min、121℃40 min产品才能达到无胖袋的要求.

Analysis on the microbiological parameters of traditional stinky Tofu

In order to understand the food safety of stinky tofu and to improve the production technology,the total number of bacteria and coliform group of tofu,marinated stinky tofu pehtze and fried stinky tofu were determined.The results showed that the total number of bacteria and the coliforms reached to 4.5×107CFU/g and 2700 MPN/100g respectively in the marinated stinky tofu pehtze.The coliforms were about 20 times higher than the relevant national standard of dried bean curd,but they were dropped to 5.0×10 CFU/g and 7 MPN/100g,respectively in the fried stinky tofu,and reached to the microorganism index of food safety.As for the strength of sterilization on fried stinky tofu packaged in bag,it must be heated at 115℃ for 60 min or at 121℃ for 40 min.