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Position: Home > Articles > Studies on the Effects of Sterilization with Gamma Irradiation and the Preservation of Edible Lotus Starch Scientia Agricultura Sinica 2002,35 (8) 1007-1009

食用藕粉辐照杀菌与贮藏效果的研究

作  者:
傅俊杰;沈伟桥
单  位:
浙江大学原子核农业研究所
关键词:
藕粉;辐照;杀菌
摘  要:
研究结果表明 ,食用藕粉经60 Coγ射线辐照杀菌 ,杀菌效果随剂量增加而显著。辐照对淀粉含量、可溶性糖和脂肪无明显影响 ,氨基酸总量有减少趋势 ,淀粉粘滞性随剂量增加而下降 ,商业化加工辐照杀菌剂量控制在4~ 6kGy为宜。
译  名:
Studies on the Effects of Sterilization with Gamma Irradiation and the Preservation of Edible Lotus Starch
作  者:
FU Jun-jie, SHEN Wei-qiao (Institute of Nuclear Agricultural Sciences, Zhejiang University, Hangzhou 310029)
关键词:
Lotus flour;Gamma irradiation;Sterilization
摘  要:
The sterilization effects of gamma irradiation 60Co γ on the preservation of edible lotus starch were studied in the present paper. The results indicated that gamma irradiation had no effect on total starch content, soluble sugar content, and lipid content, but caused the decrease of total amino acid content and starch pasting viscosity significantly. It is suggested that the optimal dose for the commercial application of gamma irradiation to lotus starch is between 4~6 kGy.

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