【摘要】 通过实验研究闽北臭豆腐加工制作过程中各种污染物的污染水平和变化规律,结果表明:浸泡腌制型臭豆腐制作过程中,菌落总数和大肠菌群在油炸后降为最低,分别为1.1×10~3 CFU/g和每100 g 23 MPN,金黄色葡萄球菌未检出,亚硝酸盐含量在泡豆子时最高,为0.674 5 mg/kg,镉含量在0.163～0.039 2 mg/kg之间波动,铬含量在0.104 7～0.029 1 mg/kg之间波动,铅含量在0.412 8～0.183 9 mg/kg之间波动;发酵型臭豆腐制作过程中,菌落总数和大肠菌群在油炸后降为最低,分别为2.0×103CFU/g和29 MPN/100 g,金黄色葡萄球菌未检出,亚硝酸盐含量最高值在泡豆子,为0.674 5 mg/kg,镉含量在0.163～0.039 3 mg/kg之间波动,铬含量在0.104 7～0.012 2 mg/kg之间波动,铅含量在0.412 8～0.291 2 mg/kg之间波动。在此基础上结合实际生产经验建立了臭豆腐的HACCP体系,确定了原辅料筛选、煮浆和油炸等工序为关键控制点。更多还原

【Abstract】 This paper presented an experimental study on the pollution level and changing rule of various pollutants during the process of stinky tofu. The results were as follows: during the process of brine stinky tofu, the total numbers of colonies and coliform group decreased to the lowest level after being fried, which were 1.1× 10~3 CFU/g and 23 MPN per 100 g respectively. Staphylococcus aureus were not detected,the highest content of nitrite was 0.6745 mg/kg, the content of cadmium fluctuated between 0.163 to 0.0392 mg/kg, the content of chromium fluctuated between 0.1047 to 0.0291 mg/kg, and the content of lead fluctuated between 0.4128 to 0.1839 mg/kg. During the process of fermented stinky tofu, the total numbers of colonies and coliform group decreased to the lowest level after being fried, which were 2.0× 10~3 CFU/g and 29 MPN per 100 g respectively. Staphylococcus aureus were not detected, the highest content of nitrite was 0.6745 mg/kg, the content of cadmium fluctuated between 0.163 to 0.0393 mg/kg, the content of chromium fluctuated between 0.1047 to 0.0122 mg/kg, and the content of lead fluctuated between 0.4128 to 0.2912 mg/kg. The HACCP system of stinky tofu was established based on practical production experience,and the critical control points were determined, such as raw material selection, pulp cooking and frying.更多还原