弱碱性电解水润麦对小麦表面微生物及水分分布的影响  

Effect of Slightly Alkaline Electrolyzed Water Tempering on Surface Microorganisms and Moisture Distribution in Wheat

作　　者：刘非凡 徐森 展小彬 张朝阳[1] 唐浩洁 温纪平[1] LIU Feifan;XU Sen;ZHAN Xiaobin;ZHANG Chaoyang;TANG Haojie;WEN Jiping(College of Food Science and Engineering,Henan University of Technology,Zhengzhou 450001,China;Cofco Flour(Wuhan)Co.,Ltd.,Wuhan 430100,China)

机构地区：[1]河南工业大学粮油食品学院,河南郑州450001 [2]中粮面业(武汉)有限公司,湖北武汉430100

出　　处：《食品工业科技》2025年第6期128-137,共10页Science and Technology of Food Industry

基　　金：“十四五”国家重点研发计划项目(2021YFD2100900)。

摘　　要：为了降低微生物对小麦品质的影响,本研究以弱碱性电解水(slightly alkaline electrolyzed water,SALEW)润麦和常规润麦作对比,探究弱碱性电解水润麦对小麦表面微生物、小麦籽粒中的水分分布、出粉率以及小麦粉色泽的影响。研究结果表明:与常规润麦相比,弱碱性电解水润麦在不同润麦温度、不同润麦时间和不同润麦水分条件下均能对菌落总数、大肠菌群、霉菌、酵母菌和耐热芽孢总数有一定的抑制作用,其中对大肠菌群的抑制效果最好。综合各项指标分析,弱碱性电解水润麦在润麦温度25℃、润麦时间24 h、润麦水分16%时,降菌效果最好。与常规润麦相比,弱碱性电解水润麦时间缩短了4 h;出粉率提高了2%~3%。To reduce the effect of microorganisms on wheat quality,in this study,the effects of slightly alkaline electrolyzed water(SALEW)tempering on wheat surface microorganisms,water distribution in wheat grains,flour yield and color of wheat flour were investigated by comparing SALEW tempering with conventional tempering.Results indicated that compared with conventional tempering,SALEW tempering exhibited inhibitory effects on the total colony count,coliform bacteria,molds,yeasts,and heat-resistant spores.This inhibitory effect on coliform bacteria was particularly prominent under varying tempering temperatures,times,and moisture contents.A comprehensive analysis revealed that tampering with SALEW at 25℃for 24 h to a moisture content of 16%provided the optimum microorganism-reducing effect.Additionally,SALEW tempering reduced tempering time by 4 h and increased wheat flour yield by 2%~3%compared to conventional methods.

关 键 词：弱碱性电解水润麦 常规润麦 微生物 水分分布 出粉率 小麦粉色泽 

分 类 号：TS211.2[轻工技术与工程—粮食、油脂及植物蛋白工程]