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电子束辐照对生湿面条杀菌效果及品质影响的研究

Effect of Electron Beam Irradiation on Microorganism Inactivation and Quality of Wet Raw Noodle

    摘要
  • 摘要: 为减少防腐剂的使用，并延长生湿面条的货架期，利用电子束辐照处理生湿面条，研究其对生湿面条杀菌效果及品质的影响。结果表明：电子束辐照对细菌和霉菌的杀菌效果明显（P<0.05），D10值(杀死90%微生物所需的辐照剂量)分别为1.64 kGy和2.53 kGy。生湿面条的明度值L*显著提高（P<0.05），2~5 kGy下辐照生湿面条的黄度值b*明显降低（P<0.05）。电子束辐照处理后的生湿面条中水分含量和蒸煮吸水率变化不显著（P>0.05），1~3 kGy蒸煮损失率显著降低（P<0.05）。1~3 kGy电子束辐照处理后的生湿面条硬度无显著变化（P>0.05），5 kGy时咀嚼性显著提高（P<0.05），1 kGy时黏性显著降低（P<0.05），弹性变化不显著（P>0.05）。以上结果表明，电子束辐照对生湿面条杀菌效果显著，4 kGy以下对品质影响不大。

     

    Abstract: In order to reduce the use of preservatives and extend the shelf life of wet raw noodles, the effects of electron beam irradiation on microorganism inactivation and quality of wet raw noodles were studied. The results show that D10 values of bacterial and molds are 1.64 kGy and 2.53 kGy respectively (P<0.05). After the electron beam irradiation treatment L* value of wet raw noodles increases significantly (P<0.05), however b* value decreases within the dose range of 2 kGy to 5 kGy (P<0.05). There are no significant differences (P>0.05) on water content and cooking bibulous rate before and after electron beam irradiation treatment, but cooking loss rate decreases between 1 kGy and 3 kGy. Electron beam irradiation treatment doesn’t change springiness and hardness (dose less than 3 kGy) significantly (P>0.05). Correspondingly the chewiness increases at 5 kGy and adhesiveness decreases at 1 kGy. All these experiment results prove that electron beam irradiation has great germicidal efficacy for wet raw noodles without influencing the quality.

     

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