小包装小麦粉在储藏过程中微生物和品质变化与控制  

Change and control of microorganism and quality in storage of wheat flour of small package

作　　者：樊艳[1] 吴萌萌[1] 黄永军[1] 周建新[1] FAN Yan WU Meng-meng HUANG Yong-jun ZHOU Jian-xin(College of Food Science and Engineering//Collaborative Innovation Center for Modern Grain Circulation and Safety//Key Laboratory of Grains and Oils Quality Control and Processing, Nanjing University of Finance and Economics, Nanjing 210023 ,China)

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：《粮食与饲料工业》2016年第10期11-14,共4页Cereal & Feed Industry

基　　金：科技部农业科技成果转化资金项目(2011GB24490003);江苏省高校科研成果产业化推进项目(JHB2011-22);江苏高校优势学科建设工程资助项目

摘　　要：通过模拟储藏,研究了温度对储藏过程中小包装小麦粉微生物和品质影响。结果表明,随着储藏时间的延长,15℃时,小麦粉中微生物和水分基本不变,脂肪酸值增加缓慢;25、35℃时,菌落总数、霉菌总数、蜡样芽孢杆菌、大肠杆菌和水分减少,但脂肪酸值增加快速。进一步的研究表明,在储藏过程中,小包装小麦粉水分、脂肪酸值与储藏温度呈极显著相关性。考虑小包装小麦粉储藏过程中的微生物和品质变化,为了保证小麦粉的储藏安全,应选择在低温15℃储藏,在此温度下水分和微生物量基本稳定,脂肪酸值增加缓慢,有利于延缓小麦粉品质和净含量的下降。The influence of temperature on the microorganism and quality about wheat flour of small package during storage were studied by simulating storage. The results showed that With the extension of storage time, the microbial indicators and moisture content kept unchanged, and the fatty acid value increased slowly at 15℃; the aerobic plate count, mould count, Bacillus cereus, Escherichia coil and the moisture content decreased, but the fatty acid value increased quickly at 25℃ and 35℃ in wheat flour of the small package. Further studies showed that the moisture content and fatty acid value of wheat flour of small package bad a significant correlation with storage temperature during storage. Considering the microorganism and quality change during storage, to ensure its safety, storage temperature of 15℃ was better. The moisture content and microbial indicators were basically stable,fatty acid value increased slowly. It was beneficial to delay the decrease of wheat flour quality and net weight.

关 键 词：小包装 小麦粉 储藏 微生物 水分 脂肪酸值 

分 类 号：TS211.7[轻工技术与工程—粮食、油脂及植物蛋白工程] TS207.4[轻工技术与工程—食品科学与工程]