【摘要】 以4～10 kGy剂量⁶⁰Coγ射线辐照处理黄豆酱、甜面酱、红腐乳、郫县豆瓣,研究辐照处理对其细菌总数、营养成分和感官品质的影响。结果显示,7～10 kGy剂量辐照可以有效杀灭调味品中的微生物,并且不影响其蛋白质、氨基酸、脂肪等营养指标以及色泽、气味、滋味、体态等感官品质,辐照具有较好的应用推广前景。更多还原

【Abstract】 Soybean paste, sweet flour paste, red sufu and Pixian horsebean chili paste were irradiated with 4-10 kGy dosages of ⁶⁰Coγ, and the effects of irradiation treatment on total bacterial count, nutritional components and sensory quality were studied. The results showed that 7-10 kGy dosages irradiation could effectively kill microbes in condiments without affecting their nutritional indexes such as protein, amino acids, fat, as well as their sensory qualities such as color, smell, taste, texture. Irradiation had a good application and promotion prospects.更多还原