小麦清理过程中微生物的变化规律研究  

Study on the changing pattern of microorganisms during wheat cleaning

作　　者：陈艳 陈翠莹 祝洁 杨源榕 张秀梅 杨婕 林学亮 Chen Yan;Chen Cuiying;Zhu Jie;Yang Yuanrong;Zhang Xiumei;Yang Jie;Lin Xueliang(COFCO Haijia(Xiamen)Flour Industry Co.,Ltd.,Xiamen 361026)

机构地区：[1]中粮海嘉(厦门)面业有限公司,厦门361026

出　　处：《粮食与食品工业》2024年第2期1-5,共5页Cereal & Food Industry

基　　金：厦门市海洋与渔业发展专项资金项目(22CZP008HJ10)。

摘　　要：本试验对小麦清理各工序的菌落总数、霉菌、大肠杆菌以及嗜热芽孢杆菌进行了测定,研究了小麦清理过程中微生物的变化规律。结果表明:影响小麦清理阶段微生物含量的主要因素是二次润麦,其中关键控制点是润麦。本研究所得结论将为后续小麦清理工艺的改进提供重要的参数指导和理论支撑,有助于提升小麦清理的效果与品质。In this experiment,the total number of bacterial colonies,mold,escherichia coli and bacillus thermophilus were determined,and the change pattern of microorganisms during the wheat cleaning process was studied.The results show that the main factor affecting the microbial content in wheat flour,and the key control point is moistening wheat.The conclusion of this study will provide important parameter guidance and theoretical support for the subsequent improvement of wheat cleaning process,and help to improve the effect and quality of wheat cleaning.

关 键 词：小麦 清理工艺 微生物 润麦 

分 类 号：TS201[轻工技术与工程—食品科学]