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1.64kGy和2.53kGy。生湿面条的明度值L*显著提高(P<0.05),2~5kGy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),1~3kGy蒸煮损失率显著降低(P<0.05)。1~3kGy电子束辐照处理后的生湿面条硬度无显著变化(P>0.05),5kGy时咀嚼性显著提高(P<0.05),1kGy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,4kGy以下对品质影响不大。
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.
引文
[1]李曼.生鲜面制品的品质劣变机制及调控研究[D].无锡:江南大学,2014.
[2]韩金玉.生鲜拉面的保鲜储藏技术研究[D].郑州:河南工业大学,2015.
[3]宋显良.生鲜湿面防霉保鲜技术的研究[D].长沙:中南林业科技大学,2013.
[4]谢佩文.鲜湿面的防腐保鲜及其质构品质的研究[D].广州:广东工业大学,2013.
[5]黄斌,张志健,郑晓冬.新鲜湿面保质保藏的研究[J].食品工业,2007(5):29-31.HUANG Bin,ZHANG Zhijian,ZHENG Xiaodong,et al.Study on preservation of wet noodles[J].The Food Industry,2007(5):29-31(in Chinese).
[6]李辉,王丽多.浅谈国外食品冷杀菌技术[J].世界农业,2010(2):58-60.LI Hui,WANG Liduo.Discussion on cold sterilization technology of food abroad[J].World Agriculture,2010(2):58-60(in Chinese).
[7]赵文彦.辐射加工技术及其应用[M].北京:兵器工业出版社,2003:268-295.
[8]付立新.食品辐照加工技术的现状与展望[J].黑龙江农业科学,2005(2):49-51.FU Lixin.Situation and future development of the foodstuff irradiation technology[J].Heilongjiang Agricultural Sciences,2005(2):49-51(in Chinese).
[9]耿建暖.食品辐照技术及其食品中的应用[J].食品研究与开发,2013(15):109-112.GENG Jiannuan.Food irradiation and its application in food processing[J].Food Research and Development,2013(15):109-112(in Chinese).
[10]刘超超.辐照对鲜切蔬菜品质影响的研究[D].北京:中国农业科学院,2013.
[11]GB 4789.2—2010食品微生物学检验菌落总数测定[S].北京:中华人民共和国卫生部,2010.
[12]GB 4789.15—2010食品微生物学检验霉菌及酵母菌总数测定[S].北京:中华人民共和国卫生部,2010.
[13]LI M,MA M,ZHU K X,et al.Delineating the physico-chemical,structural,and water characteristic changes during the deterioration of fresh noodles:Understanding the deterioration mechanisms of fresh noodles[J].Food Chemistry,2016,216:374-381.
[14]孙向东,王乐凯,任红波,等.色彩色差计在面粉色泽测定上的应用[J].粮油食品科技,2002,10(2):31-33.SUN Xiangdong,WANG Lekai,REN Hongbo,et al.The application of tristimulus colorimeter in the determination of flour color[J].Science and Technology of Cereals,Oils,and Foods,2002,10(2):31-33(in Chinese).
[15]GB 5009.3—2010食品卫生检验方法食品中水分的测定方法[S].北京:中华人民共和国国家卫生和计划生育委员会,2010.
[16]JRIDI M,ABDELHEDI O,SOUISSI N,et al.Improvement of the physicochemical,textural and sensory properties of meat sausage by edible cuttlefish gelatin addition[J].Food Bioscience,2015,12:67-72.
[17]MUDGIL D,BARAK S,KHATKAR B S.Optimization of textural properties of noodles with soluble fiber,dough mixing time and different water levels[J].Journal of Cereal Science,2016,69:104-110.
[18]王晓明.生鲜湿面在保鲜过程中品质调控的研究[D].郑州:河南工业大学,2014.
[19]KIM H J,CHUN H H,SONG H J,et al.Effects of electron beam irradiation on the microbial growth and quality of beef jerky during storage[J].Radiation Physics&Chemistry,2010,79(11):1 165-1 168.
[20]王秋芳,陈召亮,乔勇进,等.高能电子束辐照对巨峰葡萄保鲜效果的研究[J].核农学报,2010,24(2):319-324.WANG Qiufang,CHEN Zhaoliang,QIAO Yongjin,et al.Reservation effect of high energy electron beam on Kyoho grape[J].Journal of Nuclear Agricultural Sciences,2010,24(2):319-324(in Chinese).
[21]RIVERA C S,BLANCO D,MARCO P,et al.Effects of electron-beam irradiation on the shelf life,microbial populations and sensory characteristics of summer truffles(tuber aestivum)packaged under modified atmospheres[J].Food Microbiology,2011,28(1):141-148.
[22]SANCHEZ-BEL P,EGEA I,ROMOJARO F,et al.Sensorial and chemical quality of electron beam irradiated almonds(prunus amygdalus)[J].LWT-Food Science and Technology,2008,41(3):442-449.
[23]尚颐斌.电子束和γ射线辐照对冷鲜肉品质影响的差异及作用机制研究[D].北京:中国农业科学院,2013.
[24]SMITH B,ORTEGA A,SHAYANFAR S,et al.Preserving quality of fresh cut watermelon cubes for vending distribution by low-dose electron beam processing[J].Food Control,2017,72:367-371.
[25]WEI M,ZHOU L,SONG H,et al.Electron beam irradiation of sun-dried apricots for quality maintenance[J].Radiation Physics&Chemistry,2014,97(6):126-133.
[26]WANG L,ZHANG X,LIU F,et al.Study of the functional properties and anti-oxidant activity of pea protein irradiated by electron beam[J].Innovative Food Science&Emerging Technologies,2017,31(in Press).
[27]贾倩,李淑荣,高美须,等.电子束和γ射线辐照对素鸡杀菌效果及氧化效应的影响[J].食品科学,2013,34(13):61-65.JIA Qian,LI Shurong,GAO Meixu,et al.Comparative effects of electron beam and gamma ray irradiation on microorganism inactivation and oxidation of steamed tofu rolls[J].Food Science,2013,34(13):61-65(in Chinese).
[28]鲁战会,李里特.淀粉的功能特性对面条食用品质的影响与评价[J].食品科技,2002(6):51-54.LU Zhanhui,LI Lite.Effects of functional properties of starch on nodles quality and its evaluation[J].Food Science and Technology,2002(6):51-54(in Chinese).
[29]VELASCO R,ORDONEZ J A,CABEZA M C,et al.Effect of E-beam sanitation of surface mould cheese on texture and sensory attributes[J].LWTFood Science and Technology,2016,70:1-8.
[30]王岸娜,孙敬捧,吴立根,等.辐照处理和温度对黑米馒头储藏过程质构特性影响的研究[J].粮食与油脂,2016,29(7):39-42.WANG Anna,SUN Jingpeng,WU Ligen,et al.Study on the effects of irradiation and temperature on textural properties of black rice steamed bread during the period of storage[J].Cereals&Oils,2016,29(7):39-42(in Chinese).
[31]WU D X,SHU Q Y,WANG Z H,et al.Effect of gamma irradiation on starch viscosity and physicochemical properties of different rice[J].Radiation Physics and Chemistry,2002,65(1):79-86.
[32]WANG L,DING Y,ZHANG X,et al.Effect of electron beam on the functional properties and structure of defatted wheat germ proteins[J].Journal of Food Engineering,2017,202:9-17.
[33]陈云堂,李湘,范家霖,等.电子束辐照对小麦营养品质和面团流变学特性的影响[J].食品科学,2013,34(11):53-57.CHEN Yuntang,LI Xiang,FAN Jialin,et al.Effect of electron beam irradiation on nutritive quality and dough rheological properties of wheat flour[J].Food Science,2013,34(11):53-57(in Chinese).
