摘要
以昭通酱的感官评价、部分营养及理化成分为评价指标,研究电子束辐照剂量对其品质的影响。结果表明,当电子束辐照剂量为3.68 k Gy时,昭通酱感官综合评价较好,真菌、大肠杆菌达到卫生标准,脂肪含量未显著下降(P>0.05),过氧化值未显著上升(P>0.05),6种大豆异黄酮含量未显著下降(P>0.05),必需氨基酸(EAA)、总氨基酸(TAA)、呈味氨基酸(DAA),条件必需氨基酸(CEAA)未发生显著变化(P>0.05),表明该剂量对昭通酱营养成分、理化指标的影响相对较小,且微生物指标达到卫生标准,是昭通酱电子束辐照灭菌的最佳剂量。
Taking sensory evaluation, some nutrition and physical and chemical components of Zhaotong soybean paste as evaluation indicators, the effect of electron beam irradiation dose on the quality of Zhaotong soybean paste was investigated. The results showed that when the electron beam irradiation dose was 3.68 kGy, the comprehensive sensory evaluation of Zhaotong soybean paste was good, and the fungi and Escherichia coli reached the sanitary standards.The fat content did not decrease significantly(P>0.05), the peroxide value did not increase significantly(P>0.05), the content of 6 soybean isoflavones did not decrease significantly(P>0.05), and the essential amino acids(EAA), total amino acids(TAA), taste amino acids(DAA) and conditional essential amino acids(CEAA) did not change significantly(P>0.05), indicating that the the dose had relatively little effect on the nutritional components and physical and chemical indicators of Zhaotong soybean paste, and the microbiological indicators reached the hygienic standard, which was the optimal dose for electron beam irradiation sterilization of Zhaotong soybean paste.
作者
李俊杰
张正彪
李浪
余平莲
臧永清
LI Junjie;ZHANG Zhengbiao;LI Lang;YU Pinglian;ZANG Yongqing(School of Chemistry and Chemical Engineering,Zhaotong University,Zhaotong 657000,China;Key Laboratory for Plateau Characteristic Functional Food Research of Universities in Yunnan Province,Zhaotong University,Zhaotong 657000,China;Yunnan Food Safety Zhaotong Research Institute,Zhaotong 657000,China)
出处
《中国酿造》
CAS
北大核心
2021年第10期64-69,共6页
China Brewing
基金
云南省昭通学院(2018xj06)。
关键词
辐照
大豆异黄酮
品质
昭通酱
irradiation
soybean isoflavone
quality
Zhaotong soybean paste
