米糕的加工工艺与辐照保质研究  

Study on Processing Technology and Irradiation Preservation of Rice Cake

作　　者：刘芝平[1] 肖欢[1] 许亚斌 翟建青[1] 韩燕[1] 周长松 曹宏[1] LIU Zhiping;XIAO Huan;XU Yabin;ZHAI Jianqing;HAN Yan;ZHOU Changsong;CAO Hong(Jiangsu District Institute of Agriculture Science,Yangzhou,Jiangsu 225007,China;Jiangsu Baotianxia Food Co.,Ltd.,Yangzhou,Jiangsu 225880,China)

机构地区：[1]江苏里下河地区农业科学研究所,江苏扬州225007 [2]江苏包天下食品有限公司,江苏扬州225800

出　　处：《农产品加工》2020年第4期38-40,共3页Farm Products Processing

基　　金：国家科技支撑计划项目“核技术在食品安全中的应用研究”（2014BAA0305）;扬州市现代农业计划项目（YZ2018024）

摘　　要：通过加速器辐照不同剂量处理米糕,检测菌落总数、大肠菌群、霉菌和感官品质。研究表明,在4℃恒温贮藏过程中,对照组米糕初始菌落总数为7.0×10 CFU/g,大肠菌群、霉菌均未检测出,在贮藏1个月后对照组米糕霉菌超标,在贮藏2个月后对照组胀袋已坏;4,8 kGy辐照组,在0~6个月内,除4 kGy辐照组在贮藏6个月时,菌落总数为3.4×10 CFU/g,其他菌落总数、大肠菌群、霉菌均未检测出,感官品质均为可接受,数据可为淮扬点心工业化保质提供参考。The rice cake was irradiated by electron accelerator to detect the total number of colonies,coliform bacteria,mold and perceptual quality.During constant temperature storage at 4℃,the total initial colony of rice cake in the control group was 7.0×10 CFU/g,coliform group and mold were not detected.After one month of storage,the mold in the control group exceeded the national hygienic standard.The control group was deteriorated after 2 months of storage.In 4 kGy and 8 kGy irradiation group,coliform bacteria and mold were not detected during 0 to 6 months storage,and the perceptual quality was acceptable.However,the total colony count of 4 kGy irradiation group was 3.4×10 CFU/g,during storage for 6 months,but the total colony number of 8 kGy irradiation group could not be detected.The research data of this paper could provide reference for the industrial production and preservation of Huaiyang dim sum.

关 键 词：辐照保质 米糕 加工工艺 微生物变化 感官品质 

分 类 号：TS213.23[轻工技术与工程—粮食、油脂及植物蛋白工程]