Abstract:

Mainly studied the the microbial growth pattern of Hot Pot Dipping Sauce during storage at room temperature, established the Gompertz model using DPS software to evaluate the durability of the sauce, then studied the chagnge of microbial of two groups of similar production date to verify the established growth model. The results showed that: the sauce is safe in the 12 months guarantee period, the established model can fit the dynamic change in the total number of bacteria of the sauce during the storage period.