电子束辐照对无核葡萄干的杀灭霉菌效果及感官品质的影响  

Effect of Electron Beam Irradiation on Killing Mold and the Sensory Quality of Seedless Raisins

作　　者：古明亮 张朝林 陈鹏月 苏明 GU Ming-liang;ZHANG Chao-lin;CHEN Peng-yue;SU Ming(Sichuan Maohua Food Co.,Ltd,Meishan 620038,Sichuan,China;Sichuan Provincial Research Center of Engineering and Technology for Leisure Candy and Pastry,Meishan 620038,Sichuan,China;Sichuan International Science and Technology Cooperation Base for Candy and Baking Food,Meishan 620038,Sichuan,China;Sichuan Runxiang Irradiation Technology Co.,Ltd,Meishan 620866,Sichuan,China;Sichuan Safety Testing Center Co.,Ltd,Chengdu 610000,Sichuan,China;Sichuan Institute of Light Industry,Chengdu 610081,Sichuan,China)

机构地区：[1]四川茂华食品有限公司,四川眉山620038 [2]四川省休闲糖果糕点工程技术研究中心,四川眉山620038 [3]糖果与烘焙食品四川省国际科技合作基地,四川眉山620038 [4]四川润祥辐照技术有限公司,四川眉山620866 [5]四川省中安检测有限公司,四川成都610000 [6]四川省轻工业研究设计院,四川成都610081

出　　处：《江苏调味副食品》2020年第1期41-44,共4页Jiangsu Condiment and Subsidiary Food

基　　金：四川省重点技术创新项目(2018MS00046)。

摘　　要：为有效控制无核葡萄干的霉菌,采用2、4、6、8、10 kGy的电子束对无核葡萄干进行辐照处理。同时,根据相关的标准,以色泽(权重为30%)、滋味(权重为35%)、气味(权重为35%)为评价指标,制订无核葡萄干的感官评价标准,并按此标准对辐照处理后的无核葡萄干进行感官品质评价。结果表明:经2 kGy辐照的样品感官评价结果与对照组无明显差异;经4、6、8、10 kGy辐照的样品感官评价结果低于对照组;无核葡萄干经6 kGy辐照,可杀灭100%的霉菌。To effectively control moulds of seedless raisins,sensory evaluation standards was established to study the changes of seedless raisins by using five different dosages(2,4,6,8,10 kGy)of electron beam.Color(weight 30%),taste(weight 35%),odors(weight 35%)were selected as sensory evaluation items.Results:There was no significant difference between samples treated with 2 kGy,While samples treated with 4,6,8 and 10 kGy showed lower score than the control.The 100%mortality of moulds were achieved after irradiated at 6 kGy.

关 键 词：辐照 无核葡萄干 感官品质 

分 类 号：TS201.6[轻工技术与工程—食品科学]