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。
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.
出处
《中国农业科学》
CAS
CSCD
北大核心
2002年第8期1007-1009,共3页
Scientia Agricultura Sinica
基金
国家科学技术部重点项目 ( 96 B12 0 3 0 3)
关键词
食用藕粉
辐照杀菌
贮藏效果
Lotus flour
Gamma irradiation
Sterilization
