摘要
五香干豆腐采用聚乙烯 -尼龙复合膜 0 .0 7～ 0 .1 0 mm厚的包装袋为内包装 ,抽真空密封 ,经60 Co- γ射线辐照处理 ,最低有效剂量为 5k Gy,最高耐受剂量为 8k Gy,在常温 2 0℃条件下贮藏60 d,在 0～ 1 0℃条件下贮藏 90 d。微生物指标细菌总数符合标准 ,理化指标蛋白质。
Spices dry bean curd slices were packed in 0.07~0.10mm Nylon-polythene plastic bag, vacuumed, sealed and irradiated by 5~8kGy, 60 Co-γ rays, stored for 60 days at normal temperature and then stored for 90 days at 0~10℃, The bacteria number accords with the national standard. The protein and fat contents have no obviously change in the irradiated group compared with the CK group.
出处
《黑龙江农业科学》
2000年第6期23-24,共2页
Heilongjiang Agricultural Sciences
基金
"九五"国家科技攻关课题 !(96 B12 -0 2 -0 3-0 2 )
关键词
五香干豆腐
辐照杀菌
细菌总数
加工工艺
spices dry bean curd slices
irradiation sterilization
total number of bacteX
