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
摘要
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。
关键词：酱卤肉制品 杀菌 加速培养 大肠菌群 菌落总数
I
Abstract
Effects 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) can effectively control the total bacteria and coliform bacteria of cooked meat products.
Key Words: Cooked meat products；Sterilization；Accelerated test；Coliform bacteria；Total bacteria
II
目 录
目 录
摘要 ................................................................................................................................................. I Abstract .......................................................................................................................................... I 第一章 文献综述 .......................................................................................................................................1
1.1 酱卤肉制品 ....................................................................................................................... 1 1.2 酱卤肉制品的分类 ........................................................................................................... 1 1.3 酱卤肉制品的问题与现状 ............................................................................................... 1 1.4 酱卤肉制品中的微生物及其危害 ................................................................................... 2 1.5 酱卤肉制品的常用杀菌工艺 ........................................................................................... 2 1.5二阶段杀菌工艺 ................................................................................................................ 3 1.6常用分析方法 .................................................................................................................... 3
第二章 实验材料与方法 .......................................................................................................................2
2.1实验材料 ............................................................................................................................ 2 2.2实验仪器 ............................................................................................................................ 2 2.3实验方法 ............................................................................................................................ 2
2.3.1 酱卤肉制品的加工工艺 ......................................................................................... 2 2.3.2 酱卤肉制品熟制程度的确定 ................................................................................. 3 2.3.3 酱卤肉制品的感官评价 ......................................................................................... 3 2.3.4 酱卤肉制品细菌总数的测定 ................................................................................. 3 2.3.5 酱卤肉制品大肠菌群的测定 ................................................................................. 5 2.4 实验内容 ........................................................................................................................... 6
2.4.1不同熟制程度的样品品质的变化 .......................................................................... 6 2.4.2不同加速培养时间的样品细菌总数、大肠菌群的变化 ...................................... 6 2.4.3不同热杀菌温度的样品细菌总数、大肠菌群的变化 .......................................... 6 2.4.4不同热杀菌时间的样品细菌总数、大肠菌群的变化 .......................................... 6 2.2.5两阶段热杀菌工艺条件下的样品细菌总数、大肠菌群的变化 .......................... 7
第三章 结果与讨论 ..................................................................................................................................8
3.1高温酱卤肉制品熟制程度的要求 .................................................................................... 8