【作者】 杨婷婷；

【导师】 童群义；

【作者基本信息】 江南大学 ， 制糖工程， 2009， 硕士

【摘要】 本文采用60Co-γ射线对普鲁兰基可食膜包装的三种方便面汤料包(油包,粉包,脱水蔬菜包)进行了辐照灭菌,研究了不同辐照剂量及储藏时间对普鲁兰基可食膜包装材料性能和三种汤料包细菌总数、大肠菌群、感官品质、理化特性的影响。研究普鲁兰基可食膜经过辐照灭菌后各个性能的变化情况及在一定的储藏时间内膜性能的稳定性,发现在辐照剂量小于10kGy的情况下,普鲁兰可食膜抗拉强度有较明显的提高,断裂伸长率和水蒸气透过率略有降低。外观、阻氧性,透油性和水溶性变化不明显。50周储藏期内,辐照后的普鲁兰基可食膜性能稳定。说明普鲁兰基可食膜作为辐射食品的包装材料使用是具有一定可行性的。研究发现,当辐照剂量小于等于10kGy时,粉包和脱水蔬菜包各个理化指标和感官指标无显著变化,储藏50周后仍保持较优良的品质;当辐照剂量小于等于8kGy时,油包的品质不会发生改变,在储藏期内也保持品质稳定。当辐照剂量为10kGy时,油包的酸价和过氧化值接近行业标准的临界值,再储藏一段时间后容易发生变质。采用不同剂量的60Coγ射线对三种普鲁兰基可食膜包装的方便面汤料包进行灭菌研究。发现辐照可有效的杀灭汤料中的细菌,随着辐照剂量的增加,汤料中的含菌量同步下降。粉包和脱水蔬菜包辐照杀菌剂量控制在6-8kGy即可,油包由于经过热处理,菌数较少,2kGy即可。在此条件下,可使三者在较长的储藏期内达到行业卫生标准。最后,综合考虑,本文建议粉包和脱水蔬菜包的最适剂量为6-8kGy,油包的最适剂量2kGy。此剂量下,三种普鲁兰基可食膜包装的方便面汤料储藏期可达50周。更多还原

【Abstract】 The effects of gamma-irradiation dosage and storage time on the survival of total bacteria, the survival of E.coli, the sensory and physicochemical characteristics of the three kinds of instant noodle soup material packaged with edible films based on pullulan were studied.The effects of gamma-irradiation properties of edible films based on pullulan and their stability in a certain storage period were first studied.The results showed that the tensile strength of irradiated films (irradiated dosage≤10kGy) increased, the elongation at break and water vapor permeability decreased. The appearance, the oxygen barrier, the oil absorption and the water solubility changed unobviously. The properties of irradiated films were stable during 50 storage weeks. These results proved that edible films based on pullulan could be used as packaging material of irradiation food.The results showed that the gamma-irradiation(≤10kGy) didn’t notably influence the main physicochemical characteristics , the sensory of instant noddle flavoring and instant noodle dry vegetable, even if they storaged for 50 weeks. And the gamma-irirradiation (≤8kGy) didn’t change the main physicochemical characteristics and the sensory of instant noodle sauce, either. But 10kGy dosage gamma-irradiation made the acid value and peroxide value of instant noodle sauce be close to the acceptable limits of the industry standard. The irradiated instant noodle sauce (10kGy) was likely to degenerate after a storage time.A study was conducted to investigate the effect of different dosage gamma-irradiation on three kinds of instant noodle soup material packaged by edible films based on pullulan. Gamma-irradiation was very effective in killing the bacteria and the E.coli in soup material. And it exhibited linearly synchronous decrease of the total bacteria and E.coli with gamma-irradiation dosage. It was found that the applicable gamma-irradiation dosage for maintaining the quality of instant noodle flavoring, instant noodle dry vegetable and instant noodle sauce(the total bacteria and E.coli were small because of thermal treatment ) were 6-8kGy, 6-8kGy and 2kGy, respectively. And in the storage time, the three kinds of instant noodle soup material were accorded with the industry health index standard.According to the analysis of various quality factors, it was concluded that the optimal dosage for the instant noodle flavoring, the instant noodle dry vegetable and the instant noodle sauce was 6-8kGy, 6-8kGy, and 2kGy.更多还原