香菇复合调味品辐照灭菌效果及对其品质的影响  

Sterilization Effect and Quality Impact of Irradiation on Compound Condiment of Lentinus edodes

作　　者：史德芳[1] 周明[1] 杨德[1] 薛淑静[1] 李露[1] 郭鹏[1] 高虹[1] 

机构地区：[1]湖北省农业科学院农产品加工与核农技术研究所/湖北省农业科技创新中心农产品加工分中心/国家食用菌加工技术研发分中心,武汉430064

出　　处：《湖北农业科学》2011年第19期4046-4048,共3页Hubei Agricultural Sciences

基　　金：国家科技支撑计划项目(2009BAA24B05);湖北省科技厅校企共建项目(鄂科技发计[2010]36-20)

摘　　要：研究了60Coγ射线辐照香菇复合调味品的杀菌效果以及其对感官品质和主要理化品质指标的影响。结果表明,辐照可有效地杀灭香菇复合调味品中的杂菌和霉菌。随着辐照剂量的增加,调味品中的含菌量呈下降趋势,辐照对霉菌的杀灭效率高于杂菌,2.8 kGy辐照剂量处理后霉菌的存活率仅为0.67%,杂菌的存活率为10.95%,杂菌的D10值为2.63 kGy。与对照相比,经2.8 kGy辐照处理的香菇复合调味品,其主要理化品质指标(氨基酸态氮、呈味核苷酸二钠、总氮、粗多糖)无显著变化,感官品质亦无明显变化。Sterilization of compound condiment of Lentinus edodes （CCLE） by ^60Co γ-ray and the impact of irradiation on its quality indices as well as sensory quality were studied. The results showed that irradiation could effectively kill the bacteria and moulds in CCLE; The bacteria and moulds decreased with the increasing of the irradiation dose; The moulds decreased faster as its survival rate was merely 0.67% in CCLE 4 days after irradiated by 2.8 kGy 6~Co ＂,/-ray while that of the bacteria was 10.95%. The D10 value for bacteria was 2.63 kGy. Irradiation at a dose of 2.8 kGy had no significant effects on sensory quality or quality indices （amino acid nitrogen, I＋G, total nitrogen, ＂crude polysaceharide） of CCLE.

关 键 词：香菇复合调味品 辐照杀菌 品质指标 

分 类 号：TS264[轻工技术与工程—发酵工程]