红油金针菇辐照杀菌加工工艺研究

Irradiation Decontamination for the Processing of Capsicol Flammulina Velutipes

研究无防腐剂的红油金针菇产品辐照杀菌工艺,结果表明在红油金针菇调味过程中加入0.2%-0.3%的柠檬酸,既可使产品具有可口适中的酸味,又可起到一定的抑菌作用。当辐照剂量大于6kGy时,可完全杀灭红油金针菇产品中的细菌,但红油金针菇产品的色泽开始下降,随着辐照剂量的增加,色泽下降明显。当辐照剂量大于8kGy时,产品有辐照味产生,感官评分较低。结果表明,辐照杀菌剂量为4-6kGy时,可使产品在安全达标的基础之上保证最佳口感。

The irradiation decontamination for the processing of capsicol flammulina velutipes without preservatives are studied.The results show that 0.2%~0.3% citric acid in capsicol flammulina velutipes can make the product obtain moderate acidity and some bacteriostasis. The bacteria in the capsicol flammulina velutipes can be totally sterilized when the irradiation dose is more than 6kGy,but the colour of the product starts to be lighter with the increase of the irradiation dose. The sensory evaluation of the product is lower because of the existence of irradiation-odor when the irradiation dose is more than 8kGy. The product can ensure the best taste and standard of security when the irradiation dose is 4-6kGy.