γ射线辐照及保藏温度对米糕保质效果研究  

Effects of Gamma Ray Irradiation and Preservation Temperature on the Preservation Effect of Rice Cakes

作　　者：肖欢[1] 翟建青[1] 许亚斌 周长松 杨华武 丁刚 汪兴海[1] 陈秀兰[1] 曹宏[1] XIAO Huan;ZHAI Jianqing;XU Yabin;ZHOU Changsong;YANG Huawu;DING Gang;WANG Xinghai;CHEN Xiulan;CAO Hong(Jiangsu District Institute of Agriculture Science,Yangzhou,Jiangsu 225007,China;Jiangsu Baotianxia Food Co.,Ltd.,Yangzhou,Jiangsu 225007,China;Yangzhou Irradiation Center,Yangzhou,Jiangsu 225007,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225007 [3]扬州辐照中心,江苏扬州225007

出　　处：《农产品加工》2021年第2期1-3,9,共4页Farm Products Processing

基　　金：扬州市现代农业计划项目(YZ2018024);国家“科技助力经济2020”重点专项项目(20200713);扬州市社会发展项目(YZ2020063)。

摘　　要：为了研究辐照处理结合保藏温度对米糕保藏效果的影响,采用4,6,8,10 kGy剂量辐照米糕,在-18,4℃和常温环境中保藏,对其贮藏期内霉菌斑出现时间、气味感官评价、硬度及色度进行测定。结果表明,辐照处理对米糕中的霉菌生长起到了抑制作用,且10 kGy辐照处理完全杀灭了米糕样品中的霉菌;温度升高会加速米糕的老化程度,10 kGy辐照处理结合4℃环境可以改善米糕的老化程度,同时可以保持米糕特有的气味;10 kGy辐照处理对米糕色度影响最小。由此可知,米糕辐照综合保质的最优条件是10 kGy辐照处理结合4℃贮藏环境。In order to study the effect of irradiation treatment combined with preservation temperature on the preservation effect of rice cakes,the rice cakes were irradiated with doses of 4,6,8,10 kGy and preserved at-18℃,4℃and normal temperature.The appearance time of mold spots,sensory evaluation of smell,hardness and color were measured during storage.The results showed that the irradiation treatment had an inhibitory effect on the growth of mold in rice cakes,and the 10 kGy irradiation treatment completely killed mold in rice cakes samples.Increasing temperature would accelerate the aging degree of rice cakes.10 kGy irradiation combined with 4℃environment could improve the aging degree of rice cakes while maintaining the peculiar smell of rice cakes.10 kGy irradiation had the least effect on the color of rice cakes.It could be seen that the optimal condition for comprehensive quality preservation of rice cakes was 10 kGy irradiation combined with 4℃storage environment.

关 键 词：米糕 辐照 保藏温度 气味 硬度 色度 

分 类 号：TS213.21[轻工技术与工程—粮食、油脂及植物蛋白工程]