米糕的加工工艺与辐照保质研究

通过加速器辐照不同剂量处理米糕,检测菌落总数、大肠菌群、霉菌和感官品质。研究表明,在4℃恒温贮藏过程中,对照组米糕初始菌落总数为7.0×10 CFU/g,大肠菌群、霉菌均未检测出,在贮藏1个月后对照组米糕霉菌超标,在贮藏2个月后对照组胀袋已坏;4,8 kGy辐照组,在0~6个月内,除4 kGy辐照组在贮藏6个月时,菌落总数为3.4×10 CFU/g,其他菌落总数、大肠菌群、霉菌均未检测出,感官品质均为可接受,数据可为淮扬点心工业化保质提供参考。

Study on Processing Technology and Irradiation Preservation of Rice Cake

The rice cake was irradiated by electron accelerator to detect the total number of colonies,coliform bacteria,mold and perceptual quality.During constant temperature storage at 4℃,the total initial colony of rice cake in the control group was 7.0×10 CFU/g,coliform group and mold were not detected.After one month of storage,the mold in the control group exceeded the national hygienic standard.The control group was deteriorated after 2 months of storage.In 4 kGy and 8 kGy irradiation group,coliform bacteria and mold were not detected during 0 to 6 months storage,and the perceptual quality was acceptable.However,the total colony count of 4 kGy irradiation group was 3.4×10 CFU/g,during storage for 6 months,but the total colony number of 8 kGy irradiation group could not be detected.The research data of this paper could provide reference for the industrial production and preservation of Huaiyang dim sum.