紫外线照射处理对馒头品质及保质期影响研究

Effects of ultraviolet irradiation treatment on the quality and shelf life of steamed bread

中文关键词:  馒头  紫外线照射处理  保质期  品质

英文关键词:steamed bread  ultraviolet irradiation  shelf life  quality

中文摘要:

      目的 研究紫外线照射处理的方法对馒头品质及保质期的影响。方法 通过对馒头进行感官评价确定馒头的品质, 通过测定馒头表面的微生物数量确定馒头的保质期。结果 紫外线照射时间和紫外照射灯管数能够明显延长馒头的保质期。在紫外线照射时间7 s, 紫外灯管数3根, 紫外照射距离为5 cm时, 微生物生长受到明显抑制, 馒头的保质时间从20 h延长至40 h, 而且对馒头的感官评价基本没有影响, 具有良好的安全性。结论 紫外线照射处理对馒头的品质影响较小, 但能够明显延长馒头的保质期。

英文摘要:

      Objective To study the influence of UV irradiation on the shelf life and quality of steamed bread. Methods The quality of steamed bread was determined by sensory evaluation and the shelf life of steamed bread was obtained by measuring the number of microorganisms on steamed bread surface. Results When the irradiation time was 7 s, the amount of UV light tube was 3, and irradiation distance was 5 cm, microorganism growth was obviously inhibited and the shelf life of steamed bread extended from 20 h to 40 h. Moreover, sensory score of steamed bread had no obvious changes. Conclusion Ultraviolet irradiation treatment has little impact on the quality of steamed bread, but it can significantly extend the shelf life of steamed bread.