Effect Of Electron Beam On The Quality Of Sweet Almond And Its Antibacterial Effect

Sweet almond is a unique resource in China and a famous special product in Xinjiang.It is rich in nutrition,high quality and delicious,and can be eaten directly or used in food processing.However,during the harvesting and storage process of sweet almonds,they are susceptible to insect pests,lipid oxidation,and microbial infection,which seriously damages the quality and yield,resulting in a decrease in their nutritional value and economic value.The infection of bacteria and insect pests in sweet almonds can be controlled by electron beam irradiation technology,thereby prolonging the shelf life and improving safety.Therefore,this experiment used electron beam irradiation technology to treat sweet almond and its main spoilage bacteria Aspergillus flavus to explore the bacteriostatic effect of different electron beam irradiation doses(1 k Gy,3 k Gy,5 k Gy)on Aspergillus flavus and The antibacterial mechanism is explored from the aspects of morphology,cell membrane permeability,cell membrane composition,peroxidation,protein,etc.;and the effects of different electron beam irradiation doses before and after treatment and during storage(180 d)on the quality of sweet almonds,especially sweet almonds.Changes in oil and protein,the main nutritional components of almonds;develop and study functional lactone tofu with sweet almonds as the main material,and explore its optimal processing conditions and processes.The main research conclusions are as follows:(1)Comparing before and after irradiation,it can be found that electron beam irradiation has no significant effect on the basic nutritional components of sweet almonds,but slightly improves the color L value;The ratio of unsaturated fatty acid to saturated fatty acid decreased;the acid value and peroxide value of sweet almond oil in the treatment group increased,but they are all within the scope of the national standard,and the content of malondialdehyde is also high.The water absorption of sweet almond protein in the treatment group is slightly weakened,and the oil absorption,emulsifying ability and emulsifying stability are improved,and the sensory score of the 3 k Gy treatment group is higher.(2)With the prolongation of storage time,1 k Gy and 3 k Gy treatments can maintain the color of sweet almond and sweet almond oil,delay the rise of acid value and malondialdehyde,and the water absorption of protein is close to the control group;3 k Gy and 5 k Gy treatments can inhibit the weight loss of sweet almonds,delay the increase of peroxide value,and significantly increase the oil absorption of protein;3 k Gy treatment can significantly improve the emulsifying ability and stability of protein;Different degrees of saturated fatty acids increased and unsaturated fatty acids decreased.Combining the change rules and sensory scores of various indexes before and after electron beam irradiation and during storage,it can be found that the dose of 3 k Gy is the best dose to maintain the quality of sweet almonds.(3)Electron beam irradiation will damage the morphology and cell membrane fluidity of Aspergillus flavus,and the degree of damage is positively correlated with the increase of dose,and it will also cause Aspergillus flavus to change part of the cell membrane composition to adapt to this unfavorable environment.It can induce lipid peroxidation,and make certain changes in protein content and structure,thereby affecting the growth and metabolism of Aspergillus flavus and causing Aspergillus flavus cell damage.(4)The optimal process conditions of purple potato almond lactone tofu are obtained by response surface methodology.The mass ratio of sweet almond and soybean in this process is 3:2,the mass-liquid ratio of material and water is 1:5,and the gluconic acid-The addition amount of delta-lactone is 0.31%,the addition amount of purple sweet potato is2.46%,and the brain temperature is 75℃.The sensory score of the obtained purple potato almond lactone tofu is 93.673 points,the hardness is 0.687 kgf,the moisture content is83.86%,the protein content is 5.3%,the total number of colonies is 1.4×104 cfu/g,and no coliform is detected.