辐照对月饼卫生和品质的影响  

EFFECTS OF IRRADIATION ON HYGIENE QUALITY OF MOON CAKE

作　　者：张凤娇[1] 陈斌[1] 郭亚萍[2] 高美须[3] 李海鹏[4] 孙宝忠[4] 

机构地区：[1]中国航天员科研训练中心,北京100094 [2]北京稻香村食品有限公司,北京102209 [3]中国农业科学院农产品加工研究所,北京100094 [4]中国农业科学院畜牧研究所,北京100094

出　　处：《核农学报》2007年第1期52-55,共4页Journal of Nuclear Agricultural Sciences

摘　　要：本文研究了辐照和抗氧化剂对月饼贮藏过程中卫生质量和品质的影响。通过对不同条件下月饼的过氧化值、酸价、霉菌、大肠菌群、菌落总数和感官指标的分析得出:8kGy的辐照处理能够在常温下将月饼保质期延长至3个月。试验结果还表明添加茶多酚可有效防止月饼因辐照而引起的脂质氧化。To explore the influence of controllable conditions with different doses of irradiation and store time on the safe and the quality of Moon Cake, the indexes including peroxide value, acid value, mould, coli group coliform group, total numbers of colony and taste of Moon Cake were concerned about. The results show that the peroxide value were increased and acid value were decreased gradually with the increased value of ^60 Co γ-irradiation. Meanwhile, the microorganism growth in the moon cake were controlled. It is concluded that the taste of Moon Cake was not changed and the shelf life of ones were prolonged by 3 months when doses of irradiation was 8kGy, in addition, Tea-polyphenols could prevent the lipid in Moon Cake from lipid oxidation effectively.

关 键 词：月饼 辐照 卫生 品质 

分 类 号：TS213.2[轻工技术与工程—粮食、油脂及植物蛋白工程]