润麦技术对小麦粉品质影响的研究进展  

Research Progress on Effects of Wheat Tempering Technology on Flour Quality

作　　者：杨书林 惠滢 张晓双 蒋荣霞 刘婧 韩艳芳 YANG Shu-lin;HUI Ying;ZHANG Xiao-shuang;JIANG Rong-xia;LIU Jing;HAN Yan-fang(COFCO Grains Holdings Limited,Beijing 100020,China;Beijing Key Laboratory of Nutrition&Health and Food Safety,Beijing Engineering Laboratory for Geriatric Nutrition Food Research,COFCO Nutrition&Health Research Institute Co.,Ltd.,Beijing 102209,China;COFCO(Zhengzhou)Grain and Oil Industry Co.,Ltd.,Zhengzhou,Henan 450016,China;COFCO Lijin(Tianjin)Grain and Oil Co.,Ltd.,Tianjin 300122,China)

机构地区：[1]中粮粮谷控股有限公司,北京100020 [2]中粮营养健康研究院有限公司,营养健康与食品安全北京市重点实验室,老年营养食品研究北京市工程实验室,北京102209 [3]中粮(郑州)粮油工业有限公司,河南郑州450016 [4]中粮利金(天津)粮油股份有限公司,天津300122

出　　处：《粮油食品科技》2022年第6期1-8,共8页Science and Technology of Cereals,Oils and Foods

基　　金：国家重点研发计划课题(2021YFD2100901)。

摘　　要：润麦是小麦制粉工艺中的重要步骤。合适的润麦方式有利于缩短润麦时间,降低微生物含量,提高小麦粉及副产物的品质,还可以降低能耗,节约生产成本。然而,润麦过程往往受到原粮品种、水质、加水量、时间、温度、季节和气候等多重因素影响。目前,小麦粉加工企业在润麦工艺中面临着润麦不均匀、容易滋生微生物等技术难题。详细介绍了小麦润麦的基本原理以及原粮、加水量、不同温湿度、时间等因素对小麦润麦的影响,重点阐述了热处理、振动、超声、真空、压裂破损、生物酶制剂、盐水、酸性水和其他减菌处理等不同润麦方式对小麦加工过程及产品品质的影响,总结了不同润麦方式的优缺点及其在当前国内实际生产应用情况,以期为小麦加工制粉企业提供借鉴,最后提出应针对不同小麦品种在润麦水分精准计算与调控、不同润麦方式结合及其对小麦粉应用品质影响方面继续开展深入研究。Wheat tempering is an important step in wheat milling process.Appropriate tempering method is beneficial to shorten tempering time,reduce microbial content,improve the quality of flour and by-products,reduce energy consumption and save production cost.However,tempering process is often affected by multiple factors such as raw grain varieties,water quality,water addition,time,temperature,season and climate.At present,wheat flour processing enterprises are facing technical problems such as uneven tempering and easy breeding of microorganisms in the tempering process.In this paper,the basic principle of wheat tempering and the effects of raw grain,water addition,different temperature and humidity,time and other factors on wheat tempering were introduced in detail.The effects of different tempering methods such as heat treatment,vibration,ultrasound,vacuum,fracturing damage,biological enzyme preparation,salt water,acid water and other sterilization treatment on wheat processing and product quality were emphatically expounded.The advantages and disadvantages of different tempering methods and their application in current domestic production were also summarized in order to provide reference for wheat milling enterprises.Finally,it is pointed out that further research should be carried out on the accurate calculation and regulation of water content and the combination of different tempering methods and its effects on flour application quality for different wheat varieties.

关 键 词：润麦 水分 润麦时间 微生物 品质 

分 类 号：TS211.4[轻工技术与工程—粮食、油脂及植物蛋白工程]