作 者：
陈谦;高鹏;陈浩;何江;伍玲;陈春;黄敏
单 位：
辐照保藏四川省重点实验室/四川省原子能研究院
摘 要：
以炒面总菌落数和感官品质为指标,从不同热处理条件和辐照剂量中选择100℃热处理30 min,5或10 kGy辐照处理炒面后于25℃进行一年期保藏试验,定期(0、90、180、270、360 d)检测各类微生物含量、感官品质及蛋白质含量的变化情况。结果表明,~(60)Co辐照联合热处理能在一年保藏期中使炒面保持无菌状态,同时炒面感官品质较好,可接受度较高,辐照处理对蛋白质含量无明显影响。因此,~(60)Co辐照联合热处理可用于炒面的灭菌处理,进而为开发传统中式菜品作为中国太空食品提供技术支撑。
译 名：
Study on the Effects of Combining Heating and ~(60)Co Irradiation on Preparing Space Food
作 者：
CHEN Qian;GAO Peng;CHEN Hao;HE Jiang;WU Ling;CHEN Chun;HUANG Min;Irradiation Preservation Key Laboratory of Sichuan Province , Sichuan Institute of Atomic Energy;
关键词：
60Co irradiation;;space food;;heating treatment;;sterilization
摘 要：
Based on aerobic plate count and sensory quality of fried noodles, the treatment conditions of 100 ℃,30 min and5 or 10 k Gy irradiation dose were selected and used to treat fried noodles. A one year storage experiment was then carried out at 25 ℃. The microbial enumeration, sensory quality and protein content of the fried noodles were investigated at 0,90,180,270 and 360 d during storage period. The results showed that the fried noodles kept sterile with good sensory quality during one year storage period after combined treatment by heating and irradiation. The protein content showed no affecting by irradiation. Therefore, the combined treatment of heating and irradiation could be applied on sterilization of fried noodles,which could provide supports for developing traditional Chinese dishes to be space food in China.
