蛋清粉辐照杀菌研究  

Study on the Sterilization of Egg White Powder by Irradiation

作　　者：付立新[1] 陈常栋[2] 孟丽芬[1] 赵晓南[1] 许德春[1] 胡少新[1] 王志东[3] 

机构地区：[1]黑龙江省农业科学院玉米研究所,黑龙江哈尔滨150086 [2]东北农业大学生命学院,黑龙江哈尔滨150030 [3]中国农业科学院农产品加工研究所,北京100193

出　　处：《核农学报》2013年第3期340-343,共4页Journal of Nuclear Agricultural Sciences

基　　金：核技术在高级;低碳农业中的应用(201103007)

摘　　要：本文研究了60Co-γ射线辐照蛋清粉的杀菌效果、对蛋清粉的主要营养成分及感官品质的影响。结果表明,经4kGy辐照的蛋清粉样品中微生物指标达到食品卫生国家标准,8kGy辐照杀菌率达到95%以上。与对照相比,剂量为4～10kGy的辐照对蛋清粉中蛋白质、粗纤维、氨基酸含量的影响不明显,6kGy以下剂量辐照对蛋清粉色泽、气味等感官品质无明显改变。综合试验结果,确定了蛋清粉辐照杀菌的适宜工艺剂量范围为4～6kGy。The sterilizing effect,influence on main essential nutrient and sensory qualities of egg white powder treated with60Co γ-ray irradiation were studied.The microorganism index of egg white powder samples treated with 4kGy irradiation could meet the government food sanitation standard,and the sterilization rate could reach 100%.The irradiation doses from 4 to 10kGy had little influence on egg white powder protein,crude fiber and amino acidscontent,and the sensory quality such as color,luster,and scent changed little below 6kGy irradiation.Considering the result of this study,the optimal irradiation dose for egg white powder sterilization was 4 to 6kGy.

关 键 词：蛋清粉 辐照 杀菌 营养成分 

分 类 号：TS253.43[轻工技术与工程—农产品加工及贮藏工程]