摘要
以4~10 kGy剂量60Coγ射线辐照处理黄豆酱、甜面酱、红腐乳、郫县豆瓣,研究辐照处理对其细菌总数、营养成分和感官品质的影响。结果显示,7~10 kGy剂量辐照可以有效杀灭调味品中的微生物,并且不影响其蛋白质、氨基酸、脂肪等营养指标以及色泽、气味、滋味、体态等感官品质,辐照具有较好的应用推广前景。
Soybean paste,sweet flour paste,red sufu and Pixian horsebean chili paste were irradiated with 4-10 kGy dosages of 60Coγ,and the effects of irradiation treatment on total bacterial count,nutritional components and sensory quality were studied.The results showed that 7-10 kGy dosages irradiation could effectively kill microbes in condiments without affecting their nutritional indexes such as protein,amino acids,fat,as well as their sensory qualities such as color,smell,taste,texture.Irradiation had a good application and promotion prospects.
作者
刘雪妮
江新业
杨政茂
LIU Xueni;JIANG Xinye;YANG Zhengmao(Beijing Salion Foods Co.,Ltd.,Beijing 101400,China)
出处
《中国酿造》
CAS
北大核心
2019年第8期100-103,共4页
China Brewing
关键词
辐照
调味品
杀菌
营养成分
感官品质
irradiation
condiments
sterilization
nutritional components
sensory quality
作者简介
刘雪妮(1987-),女,工程师,硕士,主要从事复合调味料的研发工作。
