臭氧处理对小麦胚微生物和理化品质的影响  

The effect of ozone treatment on microbial counts and physicochemical quality of wheat germ

作　　者：黄永军[1] 周建新[1] 沈新春[1] 

机构地区：[1]南京财经大学食品科学与工程学院,江苏省现代粮食流通与安全协同创新中心,江苏高校粮油质量安全控制及深加工重点实验室,江苏南京210023

出　　处：《粮食与油脂》2016年第8期50-52,共3页Cereals & Oils

基　　金：国家自然科学基金项目(31271983);江苏省自然科学基金(BK20141484);2015江苏省高校优秀科技创新团队资助项目;江苏省"333工程"培养资金资助项目;江苏高校优势学科建设工程资助项目(PAPD)

摘　　要：通过单因素试验,研究了臭氧处理浓度和时间对小麦胚微生物和理化品质的影响。结果表明,随着臭氧处理浓度的增加或时间的延长,小麦胚的带菌量、水分和脂肪酶相对活力逐渐减少,当臭氧处理浓度低于80 ppm或时间少于15 min时,其酸价和过氧化值基本不变。因此,选择合适的臭氧处理工艺条件,可有效降低小麦胚的带菌量、水分和脂肪酶活性,提高稳定性,而其酸价和过氧化值基本不受影响。The effect of ozone treatment on microbial counts and physico-chemical quality of wheat germ were investigated by the single-factor experiment. The results showed that the microbial counts, moisture content and relative lipase activity of the wheat germ gradually reduced with the increase of ozone concentration or handling time. The acid value and peroxide value of the wheat germ basically unchanged when the concentration of ozone was less than 80 ppm or the treatment time was less than 15 rain. The microbial counts, moisture content and relative lipase activity of the wheat germ could be effectively reduced to improve the stability, and the acid value and peroxide value could be ensured unaffected when the processing conditions of ozonization were chosen properly.

关 键 词：小麦胚 臭氧处理 微生物 理化品质 

分 类 号：TS210.1[轻工技术与工程—粮食、油脂及植物蛋白工程]