臭氧处理小麦生产低菌粉的研究  

Study on Producing Flour of Less Bacterium with Wheat Treated by Ozone

作　　者：周建新[1] 张杜鹃[1] 林姣[1] 包月红[1] 吴萌萌[1] 

机构地区：[1]南京财经大学粮食储运国家工程实验室,南京210046

出　　处：《中国粮油学报》2013年第6期15-19,共5页Journal of the Chinese Cereals and Oils Association

基　　金：科技部农业科技成果转化资金项目(2011GB24490003);江苏省教育厅高校科研成果产业化推进项目(JHB2011-22);南京财经大学研究生创新研究项目(M11060)

摘　　要：为了保障小麦粉及其制品的食用安全,研究了臭氧处理小麦生产低菌粉的工艺条件。结果表明,臭氧处理小麦的浓度、时间和润麦温度对小麦粉带菌量均有显著性影响,通过正交试验优化的工艺条件为:臭氧处理小麦浓度75 mg/kg、时间20 min、润麦温度10℃,在此工艺条件下生产的小麦粉,菌落总数、需氧芽孢菌数、霉菌总数分别为:470、180、340 CFU/g,蜡样芽孢杆菌和大肠菌群均<10 CFU/g,比对照小麦粉的带菌量明显下降。In order to ensure the edible safety of wheat flour and its products, technological conditions which produced the flour of less bacterium with domestic wheat treated by ozone gas has been investigated. The results showed that concentration and time of wheat by ozone treatment and tempering temperature were significantly influenced on microorganisms of wheat flour. The optimal conditions of processing based on the orthogonal experiment were as follow： the concentration of ozone gas 75 mg/kg, processing time 20 min, and tempering temperature 10 ℃. The amounts of aerobic bacteria, aerobic bacterial spores and moulds were 470 CFU/g, 180 CFU/g and 340 CFU/g respectively and the number of Bacillus cereus and Escherichia coli were 〈 10 CFU/g in wheat flour producing in the technological conditions. The microorganism quantities were significantly decline compared with the control group.

关 键 词：臭氧 小麦 低菌粉 脂肪酸值 工艺 

分 类 号：TS211[轻工技术与工程—粮食、油脂及植物蛋白工程]