红油金针菇产品的辐照加工技术研究  

Irradiation Processing Technology of Capsicol Flammulina velutipes

作　　者：崔文甲[1] 王文亮[1] 陈相艳[1] 弓志青[1] 程安玮[1] 刘骏[1] 曹世宁 

机构地区：[1]山东省农业科学院农产品研究所,济南250100

出　　处：《中国食物与营养》2015年第8期58-61,共4页Food and Nutrition in China

基　　金：济南市科技计划项目"红油金针菇加工关键技术研究与产品开发"(项目编号:201303051)

摘　　要：研究了红油金针菇的辐照加工技术,通过正交试验确定了红油金针菇的最佳调味配方,结果表明:红油添加量10%、蔗糖添加量0.1%、食盐添加量3%、柠檬酸添加量0.2%为最佳调味配方。研究红油金针菇的防腐杀菌技术的结果表明:添加0.015%的脱氢乙酸钠和0.015%的山梨酸钾复配防腐剂比单一防腐剂更有效提高了红油金针菇的防腐效果,辐照剂量为4k Gy杀菌后的红油金针菇可达到完全灭菌的效果。将上述杀菌处理后的红油金针菇进行常温贮藏,180d后红油金针菇产品细菌总数仍然很少并且保持有令人满意的色泽、脆度和口感。辐照处理对红油金针菇的营养成分影响不大。The irradiation processing technolagy of capsicol Flammulina velutipes were studied. The best flavouring prescription was confirmed by orthogonal experiment. The results showed that the best flavouring prescription was 10% capsicol,0. 1% sugar,3% salt and0. 2% citric acid. The sterilization technology was studied. The results showed that the compoumd preservation including 0. 015% sodium dehydroacetate and 0. 015% potassium sorbate were more effective than the single preservation. The bacteria in the capsicol flammulina velutipes could be totally sterilized when the irradiation dose was 4k Gy. The quality of capsicol flammulina velutipes during ambient temperature storage was studied. The total plate count was less after 180 d storage and the capsicol Flammulina velutipes kept satisfactory color,brittleness and taste. The irradiation processing would not significantly affect the nutritional components of capsicol Flammulina velutipes.

关 键 词：红油 金针菇 杀菌 辐照加工 

分 类 号：TS219[轻工技术与工程—粮食、油脂及植物蛋白工程]