摘要
以新鲜藕带为试材,通过辐照冷杀菌的方法对其进行处理。研究结果表明,辐照剂量在6 kGy时,微生物达标,随着辐照剂量的增大,其褐变度加深,脆度变小。
In the paper, we studied the effects of irradiation on fresh sprouts of lotus root. The results showed that, the colony number met the production requirements while the irradiation dosage was 6 kGy, but the browning level increased and the crispness level decreased as the irradiation dosage increased.
出处
《长江蔬菜》
2013年第18期65-66,共2页
Journal of Changjiang Vegetables
基金
国家科技支撑计划课题(2012BAD27B03)
武汉市晨光计划(201271031409)
湖北省创新中心课题(2013-620-007-001)
关键词
辐照
藕带
微生物
褐变
脆度
Irradiation, Lotus root＇s sprout
Microorganism
Browning
Crispness
