面包糠辐照杀菌工艺研究  

THE PROCESSING TECHNOLOGY OF BREAD CRUMBS STERILIZATION BY IRRADIATION

作　　者：朱佳廷[1] 李正魁[1] 赵永富[1] 张卫东[1] 金捷[1] 吴雷[1] 汪兴海[1] 赵久明 

机构地区：[1]江苏省农业农科院原子能利用研究所,江苏南京210014 [2]南京华久明实业有限责任公司,江苏江宁211161

出　　处：《核农学报》2003年第6期453-457,共5页Journal of Nuclear Agricultural Sciences

摘　　要：研究了面包糠辐照杀菌工艺。结果表明 ,剂量均匀性和堆码高度与产品转向有着密切关系 ,杀菌效果与剂量呈正相关 ,色泽与剂量呈负相关。面包糠粗蛋白质、粗脂肪、碳水化合物、微量元素和 1 7种氨基酸含量辐照前后无显著差异 ;提出了适宜杀菌剂量为 6～ 1 0kGy ,可将面包糠保质期延长至 1年。The processing technology of bread crumbs sterilization by irradiation was studied. The results demonstrated that dose heterogeneity had osculatory connection with pile height and turning,sterilization effect had positive correlation with the irradiation dose and negative correlation with colour. Compared with the CK,the content of crud protein,fat,carbohydrate,microelement and amino acid in irradiated bread crumbs had no obvious change. It is recommended that the range of best sterilization dose be 6～10 kGy and the shelf time of bread crumbs be extended to one year.

关 键 词：面包糠 辐照杀菌 剂量 营养成分 

分 类 号：TS210[轻工技术与工程—粮食、油脂及植物蛋白工程]