辐照对桂花酱的灭菌效果及保质期的影响  

Effect of irradiation on sterilization effect and shelf life of sweet osmanthus sauce

作　　者：林勇[1] 鉏晓艳[1] 陈玉霞[1] 邱建辉[1] 刘尚洪[1] LIN Yong;ZU Xiao-yan;CHEN Yu-xia;QIU Jian-hui;LIU Shang-hong(Institute of Agricultural Products Processing and Nuclear-agriculture Technology,Hubei Academy of Agricultural Sciences,Wuhan 630064,China)

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

出　　处：《湖北农业科学》2019年第24期197-200,共4页Hubei Agricultural Sciences

基　　金：国家自然科学青年基金项目（11605052）

摘　　要：为研究桂花酱的辐照灭菌效果及保质期,采用不同剂量60Co-γ射线(0~6.11 kGy)辐照桂花酱,研究不同剂量对桂花酱的感观品质、微生物存活率及保质率的影响。结果表明,当辐照剂量为2.96 kGy时,桂花酱中的微生物含量达到企业卫生标准;当辐照剂量为0.96~6.11 kGy时,桂花酱的颜色、气味、滋味、黏稠度和可接受性与对照相比无明显变化;菌落总数不超过7.1×102CFU/g的桂花酱辐照杀菌的适宜剂量为2.97~6.11 kGy,经该辐照剂量处理后,桂花酱的保质率达100%,保质期达360 d以上。该研究为桂花酱的辐照灭菌应用提供参考。In order to study the sterilization effect and shelf life of sweet osmanthus sauce, different doses of 60Co-gamma ray(0~6.11 kGy) were used to irradiate the osmanthus sauce. The effects of different doses on the perceptual quality, microbial survival rate and shelf life of sweet osmanthus sauce were studied. The results showed that when the irradiation dose was2.96 kGy, the microbial content in sweet osmanthus sauce reached the corporate hygienic standard. When the irradiation dose was 0.96 ~6.11 kGy, the color, smell, taste, viscosity and acceptability of sweet osmanthus sauce had no obvious changes compared with the control. The optimum dose of irradiation sterilization for sweet osmanthus sauce with total bacterial count not exceeding 7.1×102 CFU/g was 2.97~6.11 kGy. After treatment with this irradiation dose, the shelf life rate of sweet osmanthus sauce was 100% and the shelf life was more than 360 d. This study provides a reference for the application of irradiation sterilization of sweet osmanthus sauce.

关 键 词：桂花酱 60Co-γ射线 灭菌效果 灭菌剂量 保质期 

分 类 号：TS205.9[轻工技术与工程—食品科学]