【作者】 熊光权； 叶丽秀； 周明；

【Author】 XIONG Guang-quan YE Li-xiu ZHOU Ming (Hubei Agricultural Academy of Science Institute for Irradiating and Processing Wuhan 430064)

【机构】 湖北省农业科学院辐照加工研究所；

【摘要】 本文研究了板栗仁辐照冷杀菌技术对板栗仁品质的影响。研究表明:辐照冷杀菌技术能明显的改善板栗仁的色、香、味、形及口感,较好的保存了板栗的营养成分。综合感官指标和理化指标,板栗仁软罐头的最适辐照杀菌剂量为5-6kGy。更多还原

【Abstract】 Chinese chestnut seed was irradiated at room temperature and then the quality was investigated in this study. The results indicated that irradiation sterilization improved sensory qualities of Chinese chestnut seed and nutrient qualities contents loss were reduced. Combined the effect on sensory and physicochemical indexes, the optimum dose is 5-6 kGy.更多还原