| 面包糠辐照杀菌工艺研究 |
| |
| 引用本文： | 朱佳廷,李正魁,赵永富,张卫东,金捷,吴雷,汪兴海,赵久明. 面包糠辐照杀菌工艺研究[J]. 核农学报, 2003, 17(6): 453-457 |
| |
| 作者姓名： | 朱佳廷 李正魁 赵永富 张卫东 金捷 吴雷 汪兴海 赵久明 |
| |
| 作者单位： | 1. 江苏省农业农科院原子能利用研究所,江苏,南京,210014
2. 南京华久明实业有限责任公司,江苏,江宁,211161 |
| |
| 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。
|
| 关 键 词： | 面包糠 杀菌 辐照 营养成分 |
| 文章编号： | 1000-8551(2003)06-453-05 |
| 收稿时间： | 2009-12-31 |
| 修稿时间： | 2002-08-23 |
THE PROCESSING TECHNOLOGY OF BREAD CRUMBS STERILIZATION BY IRRADIATION |
| |
| Abstract: | 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. |
| |
| Keywords: | bread crumbs sterilization irradiation nutrition |
| 本文献已被 维普 万方数据 等数据库收录！ |
| 点击此处可从《核农学报》浏览原始摘要信息 |
|
点击此处可从《核农学报》下载全文 |
|
