不同条件对糙米发芽过程中微生物数量的影响  

Effect of different germination process on the number of microorganisms in germinated brown rice

作　　者：唐柳[1] 张峻[1] 齐欣[1] 陈颖[1] 

机构地区：[1]天津市林业果树研究所农产品加工研究中心,天津300112

出　　处：《食品工业科技》2009年第11期116-117,121,共3页Science and Technology of Food Industry

摘　　要：为了确定安全食用的发芽糙米生产方法,在不同温度和不同的发芽方法下,对不清洗和定时清洗的糙米进行微生物检测。结果表明,采用浸泡发芽法和密闭气相发芽法时,温度越高,发芽时间越长,细菌总数越多,定时清洗只能适当减少微生物的数量。如密闭气相发芽法,25℃、48h,不定时清洗的样品细菌总数达到2.43×108cfu/g,定时清洗的样品细菌总数为1.31×108cfu/g。而流动水相发芽法的样品细菌总数仅为6.5×103cfu/g,远低于其他两种发芽方法。因此,相对于传统发芽法,流动水相法是较为安全的发芽方法。The number of microorganisms in germinated brown rice by different methods and at different temperatures was studied.The results showed that the higher the temperature and the longer the germination time,the more the number of microorganisms in germinated brown rice by either soaking or gaseous process.Besides,regular cleaning during germination could reduce the total microbial number to a limited extent.For example,the total microbial number in brown rice with or without washing germinated by soaking method at 25℃ for 48h was 1.31 ×10^8cfu/g and 2.43 ×10^8cfu/g, respectively.Whereas the number of microorganisms in germinated brown rice by flowing water at 25℃ for 48h was only 6.5 ×10^3cfu/g,which indicated that the number of microorganisms in germinated brown rice could be controlled within a range of relatively safe by this method.

关 键 词：糙米 发芽 细菌总数 

分 类 号：TS210.1[轻工技术与工程—粮食、油脂及植物蛋白工程]