辐照处理和温度对黑米馒头储藏过程质构特性影响的研究

Study on the effects of irradiation and temperature on textural properties of black rice steamed bread during the period of storage

以黑米馒头为原料,研究不同剂量的辐照处理和储存温度对馒头质构和微生物菌落数的影响。研究结果表明,辐照处理对黑米馒头常温储藏的质构特性影响明显,随辐照处理剂量增加,硬度增大,弹性下降,其余质构指标变化不大;储存温度与馒头硬度呈极显著正相关,与弹性呈极显著负相关,保存天数与辐照剂量呈极显著正相关。相同辐照剂量条件下,随着储藏温度的升高,馒头的菌落数上升;在同一温度下,随着辐照剂量的增加,菌落数目下降。因此,一定剂量的辐照处理结合合适的储藏温度保存有利于保持黑米馒头品质。

With black rice steamed bread as raw material,the effects of irradiation treatment and storage temperature on the texture properties and microbial colony number of the steamed bread were studied. The results showed that the irradiation treatment on the structure characteristics of black rice steamed bread at normal temperature storage were affected obviously. With the irradiation dose increased,hardness increased,elasticity decreased and the other structure properties changed little. Storage temperature had significantly positive correlation with hardness of steamed bread,and had extremely significant negative correlation with elasticity. The preservation time had extremely significant positive correlation with irradiation dose. Under the same irradiation dose,the number of bacterial colonies increased with the increase of storage temperature. At the same temperature,the colony number decreased with the increase of irradiation dose. Therefore,a certain dose of irradiation and appropriate storage temperature was conducive to maintaining the quality of black rice steamed bread.