| 腐乳后酵过程中辐照处理对其微生物指标的影响 |
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| 引用本文： | 汪建明,胡峰,李立英.腐乳后酵过程中辐照处理对其微生物指标的影响[J].天津轻工业学院学报,2012(5):11-14. |
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| 作者姓名： | 汪建明 胡峰 李立英 |
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| 作者单位： | 食品营养与安全教育部重点实验室 天津科技大学食品工程与生物技术学院,天津300457 |
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| 基金项目： | 基金项目：天津市科技支撑计划重点项目（11ZCKFNC01800）;东丽区科委项目“传统调味品非热力抑菌技术的集成与示范” |
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| 摘 要： | 腐乳粗放式的手工生产致使成品中检出的微生物种类繁多，影响了腐乳的质量．本实验采用60Co—y射线对腐乳进行辐照处理，研究后酵时间和温度对其细菌总数、霉菌总数和大肠菌群数的影响．结果表明：后酵120d的腐乳经3k6y辐照3h后，在25℃下储藏60d，细菌总数为2．09×10^4g-1，霉菌总数为1．94×10^4g-1，且细菌总数和霉菌总数比来辐照腐乳的分别减少了26．77％～27．12％、25．11％-29．06％；证明辐照处理可作为控制腐乳中微生物指标的措施之一．有助于保持腐乳的品质．
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| 关 键 词： | 辐照 腐乳 安全性 微生物 |
Effects of Irradiation on Microorganism Indicator During Sufu Ripening Process |
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| WANG Jianming,HU Feng,LI Liying.Effects of Irradiation on Microorganism Indicator During Sufu Ripening Process[J].Journal of Tianjin University of Light Industry,2012(5):11-14. |
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| Authors: | WANG Jianming HU Feng LI Liying |
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| Affiliation: | (Key Laboratory of Food Nutrition and Safety, Ministry of Education, College of Food Engineering and Biotechnology, Tianjin University of Science ＆ Technology, Tianjin 300457, China) |
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| Abstract: | Because of extensive manual processing, a large variety of microorganisms appeared in the final sufu products, which is one of the main defects effecting sufu quality. Sufu was irradiated in this research by 60Co-y radiation. Its bacterium, mildew and coliform counts were determined by different ripening period and temperature. According to the tests and analyses, after sufu was irradiated for 3 hours, ripened for 120 d, and stored at 25 ℃ for 60th day, the total bacterium count was 2.09 ×10^4 cfu/g and the total mildew was 1.94 × 10^4 cfu/g. Compared with unirradiated sufu, the total bacterium and total mildew of irradiated sufu were reduced by 26.77% - 27.12% and 25.11% - 29.06% respectively. Thus, irradiation is a method to control microorganism and maintain the quality of sufu. |
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| Keywords: | irradiation sufu security microorganisms |
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