摘要
研究了国内市场上销售的不同产地红曲米粉的辐射灭菌效果,对辐照红曲米粉的感官指标、理化指标和微生物指标进行了检测,结果表明:6kGy以上的γ射线可以有效杀灭红曲米粉中的微生物,辐照红曲米粉的感官指标、主要营养成分与未辐照无明显差异,但会导致色价的降低。商业化应用效果表明,采用静态堆码辐照,工艺剂量上限和下限分别为6kGy和8kGy,总体平均吸收剂量控制在7kGy,可确保红曲米粉的卫生质量、色价损失率在2%以下。
The effects of radiation sterilization of red kojic rice powder sold in domestic market were studied. The indices of sensory organ, nutrition and microbe level of irradiated red kojic rice powder were tested. It showed that the microorganism in red kojic rice powder can be killed effectively by γ -rays of more than 6 kGy while there is no significant difference in the sensory organ index and nutritional composition of red kojic rice powder between irradiated and non-irradiated powder. However, irradiafion can result in chroma decrease of red kojic rice powder. The effects of commercial application indicated that the hygienic quality of irradiated red kojic rice powder in radiation dose between 6-8 kGy is superior and the rate of chroma loss is less than 2%.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2007年第3期121-124,共4页
Food Science
基金
河南省科技攻关项目(0324010036)
关键词
红曲米粉
微生物污染
辐射技术
色价损失
商业化应用
red kojic rice powder
microbe contamination
radiation technique
chroma loss
commercial application
