摘要
研究了面包糠辐照杀菌工艺。结果表明 ,剂量均匀性和堆码高度与产品转向有着密切关系 ,杀菌效果与剂量呈正相关 ,色泽与剂量呈负相关。面包糠粗蛋白质、粗脂肪、碳水化合物、微量元素和 1 7种氨基酸含量辐照前后无显著差异 ;提出了适宜杀菌剂量为 6～ 1 0kGy ,可将面包糠保质期延长至 1年。
The processing technology of bread crumbs sterilization by irradiation was studied. The results demonstrated that dose heterogeneity had osculatory connection with pile height and turning,sterilization effect had positive correlation with the irradiation dose and negative correlation with colour. Compared with the CK,the content of crud protein,fat,carbohydrate,microelement and amino acid in irradiated bread crumbs had no obvious change. It is recommended that the range of best sterilization dose be 6～10 kGy and the shelf time of bread crumbs be extended to one year.
出处
《核农学报》
CAS
CSCD
北大核心
2003年第6期453-457,共5页
Journal of Nuclear Agricultural Sciences
关键词
面包糠
辐照杀菌
剂量
营养成分
bread crumbs
sterilization
irradiation
nutrition
