摘要
研究辐照处理和储存温度对馒头TPA和水分状态的影响,以确定对保持馒头品质最佳的储存条件。辐照处理为0、0.5、1.0、2.0、3.0 k Gy,保存温度分别为常温(室温)、冷藏(4℃)、冷冻(-30℃)。结果显示,处理的辐照剂量采用2.0 k Gy结合冷藏方式合适馒头的保存,此剂量的辐照处理既能有效减少馒头储藏过程中微生物繁殖,同时对馒头的质构特性影响不大,有利于馒头的保存。
In order to determine the best storage condition for Chinese steamed bread, effects of different doses of irradiation and storage temperature on TPA and moisture state of Chinese steamed bread were investigated. Irradiation doses was 0, 0.5, 1.0, 2.0, 3.0 k Gy, the storage temperature was normal temperature（room temperature）, refrigerated storage（4 ℃）, freezing conditions（-30 ℃）, respectively. The investigation result demonstrated that steamed bread with 2.0 k Gy irradiation dose and refrigeration is beneficial to storage. The textural properties did not changed much, but microbial colonies were effectively inhibited.
出处
《食品科技》
CAS
北大核心
2016年第6期154-158,共5页
Food Science and Technology
基金
河南省基础与前沿技术研究项目(152300410077)
粮食公益性行业科研专项(201313011)
国家自然科学基金项目(31201294)
河南工业大学省属高校基本科研业务费专项资金项目(2014YWJC05)
关键词
馒头
辐照
水分状态
Chinese steamed bread
irradiation
moisture state
