| 酱汁猪肘方便菜辐照杀菌工艺研究 |
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| 引用本文： | 王克勤,彭伟正,陈静萍,李文革,邓钢桥,彭玲.酱汁猪肘方便菜辐照杀菌工艺研究[J].激光生物学报,2003,12(4):302-307. |
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| 作者姓名： | 王克勤 彭伟正 陈静萍 李文革 邓钢桥 彭玲 |
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| 作者单位： | 湖南省原子能农业应用研究所,中国湖南,长沙,410125 |
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| 基金项目： | 国家科技攻关计划(2001BA535-09) |
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| 摘 要： | 研究一种酱汁猪肘方便菜辐照杀菌工艺。检测生产过程中微生物污染水平，研究不同污染微生物种类的D10。及混合菌的D10，探求产品最适宜的辐照工艺，以及辐照对产品质量的影响。与传统的工艺相比，采用4．0kGy—6．0kGy辐照杀菌工艺，避免了去钵、包装易破损以及包装后到处凝油的缺陷，有利于保持酱汁猪肘的良好外型、色泽和产品质量，延长保质期。
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| 关 键 词： | 酱汁猪肘 方便菜 碗形包装 辐照杀菌 |
| 文章编号： | 1007-7146(2003)04-0302-06 |
| 收稿时间： | 2003/2/24 |
| 修稿时间： | 2003年2月24日 |
Studies on the Radiation Technology for Killing Microbe on Convenient Dish of Sauced Pig Elbow |
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| Abstract: | The radiation technology for killing microbe on convenient dish of sauced pig elbow were studied. The level of pollution by microbe, the sensitivity to radiation (D10), the suitable radiation dosage and technology and the effect of radiation on the quality were investigated. The result shows that radiation of 4.06.0kGy without using antiseptic is the best technology for keeping the good shape, the color and the taste of pig elbow . The advantages of the radiation technology comparing with the traditional technology are as follows: the pig elbow can be kept in the bowl when cooking and eating it, the bowl and other packages is more durable, the oil will not drops everywhere and it is better in keeping the shape, the color and the taste. |
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| Keywords: | sauced pig elbow convenient dish bowl shaped package killing microbe by radiation |
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