辐照保鲜技术对碱面条品质特性的影响  

Effect of irradiation preservation technology on the quality characteristics of alkaline noodles

作　　者：张婷婷 刘伯业[1] 陈复生[1] 武丽娜 ZHANG Ting-ting;LIU Bo-ye;CHEN Fu-sheng;WU Li-na(College of Food Science and Technology,Henan University of Technology,Zhengzhou 450001,Henan,China)

机构地区：[1]河南工业大学粮油食品学院,河南郑州450001

出　　处：《粮食与油脂》2023年第4期40-44,共5页Cereals & Oils

基　　金：漯河市重大科技创新专项(202001001)。

摘　　要：采用不同剂量γ射线辐照小麦粉并添加碳酸钠制作碱面条,研究辐照处理对碱面条保质期及品质特性的影响。结果表明:γ射线辐照处理小麦粉可有效降低小麦粉中的菌落总数,当辐照剂量为4 kGy时,小麦粉中菌落总数灭活率高达99%;在1~5 kGy剂量范围内,辐照处理协同碳酸钠作用可以改善碱面条的品质特性和感官评价,并能够有效延长其保质期。相比于未处理的生鲜湿面,当辐照剂量为4 kGy时,可将碱面条的保质期延长至6倍。The effects of irradiation on the shelf life and quality of alkali noodles were studied by irradia­ting wheat flour with different doses of 7-rays and adding sodium carbonate.The results showed that 7-ray irradiation could effectively reduce the total number of bacterial colonies in wheat flour.When the ir­radiation dose was 4 kGy,the inactivation rate of total bacterial colonies in wheat flour was as high as 99%.In the dose range of 1-5 kGy,radiation treatment with sodium carbonate could improve the qual­ity characteristics and sensory evaluation of alkali noodles,and effectively extend the shelf life.Com­pared with raw wet noodles without treatment,the shelf life of alkali noodles could be extended to 6 times when the irradiation dose was 4 kGy.

关 键 词：辐照处理 碱面条 保质期 蒸煮性质 质构性质 

分 类 号：TS205.9[轻工技术与工程—食品科学]