辐射加工技术在食品生产中的应用研究  

Study on Application of Radiation Processing Technology on Food Production

作　　者：朱军[1] 杨宗渠[1] 宋卫东[1] 赵惠东[1] 周杰[1] 王允[1] 赵梅红[1] 全彦君[1] 

机构地区：[1]河南省科学院同位素研究所,河南郑州450052

出　　处：《食品科学》2006年第7期166-169,共4页Food Science

摘　　要：本文以大豆蛋白系列产品为例,研究了辐射加工技术在食品生产中的具体应用。研究结果表明,大豆蛋白系列产品经辐射加工技术处理后,产品不仅保持了原有的各项理化指标、良好的功能性,而且产品卫生学质量得到大幅度提高,各项指标均符合企业产品质量标准。该项技术的开发应用,解决了长期困扰我国大豆蛋白企业产品微生物超标的问题,实现了大豆蛋白工业化生产。Application of radiation processing technology on food production was studied with a series of soybean protein products, It showed that physical and chemical indices and functional indices of soybean protein products are all improved after treatment of radiation processing technology. Furthermore, radiation processing technology raises hygienic quality of products significantly. The quality indices of irradiated products conform to the Enterprise Standards of Product Quality. The develop- ment and application of radiation processing technology have solved a problem of microbe contamination that has perplexed soybean protein production over a long period of time, so radiation processing ensures safety for industrialization of soybean protein production.

关 键 词：辐射加工技术 大豆蛋白 理化指标 功能性 

分 类 号：TS205.9[轻工技术与工程—食品科学]