馒头保鲜杀菌工艺研究  

Study on sterilization technology of steamed bread

作　　者：韩志慧[1] 汪姣[2] 

机构地区：[1]天津市林业果树研究所,天津300192 [2]天津农学院食品科学系,天津300384

出　　处：《食品与机械》2013年第3期209-211,共3页Food and Machinery

摘　　要：采用辐照杀菌与热杀菌相结合的方法对馒头进行保鲜杀菌,研究辐照处理对馒头杀菌效果的影响。研究2,4,6,8kGy的辐照对馒头杀菌的影响。结果表明:采用热杀菌100℃、10min预杀菌处理及60 CO辐射剂量6kGy相结合的处理方法,有效地延长馒头保质期达6个月。Effects of irradiation on the quality of steamed bread were studied in this paper. The qualities of steamed bread were studied ir- radiated at 0,2,4,6,8 kGy were studied. The results showed that 60Co irradiation technology companied with 100℃ 10min steaming sterilization pretreatment can effectively extend the shelf life of steamed bread for 6 months.

关 键 词：馒头 辐照杀菌 60CO 

分 类 号：TS213.2[轻工技术与工程—粮食、油脂及植物蛋白工程]