【摘要】 目的：探究食品半成品加工储存过程的品质变化及影响因素。方法：以9种食品半成品为样本，分析其常温放置48 h内的微生物含量及品质指标变化情况。通过改变半成品贮藏温度（-18℃、4℃、20℃）、加工时间（1 min、3 min、5 min）以及加工方式（油炸、水煮），对影响半成品品质、营养的因素进行分析。结果：部分半成品在常温下放置8 h后，菌落总数高于限值(5.0 lgCFU·g^-1);20℃下贮藏的半成品品质指标均低于-18℃、4℃下贮藏的半成品。加工时间越长，食品中微生物残留越少。油炸的加工方式更有利于蛋白质的保留和半成品的储存。结论：半成品在常温下放置的时间不宜超过4 h，最好控制在2 h以内，最好在4℃以下保存。更多还原

【Abstract】 Objective:To explore the quality changes and influencing factors of food semi-finished products during processing and storage.Method:Nine kinds of food semi-finished products were used as samples to analyze the changes of microbial content and quality indexes within 48 h at room temperature.The factors affecting the quality and nutrition of semi-finished products were analyzed by changing the storage temperature （-18℃,4℃,20℃）,processing time （1 min,3 min,5 min） and processing methods （frying,boiling）.Result:After some semi-finished products were placed at room temperature for 8 h,the total number of colonies was higher than the limit (5.0 lgCFU·g^-1).The quality indexes of semi-finished products stored at 20℃were lower than those of semi-finished products stored at-18℃and 4℃.The longer the processing time,the less the microbial residues in food.Fried processing is more conducive to the retention of protein and the storage of semi-finished products.Conclusion:The storage time of semi-finished products at room temperature should not exceed 4 h,and it is best to control within 2 h,and it is best to store below 4℃.更多还原