臭氧水润麦生产低菌化小麦粉的研究  

Study on producing flour of less bacterium with wheat tempered by ozone water

作　　者：周建新[1] 黄永军[1] 张杜鹃[1] 樊艳[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,南京210023

出　　处：《食品安全质量检测学报》2015年第5期1863-1868,共6页Journal of Food Safety and Quality

基　　金：科技部农业科技成果转化资金项目(2011GB24490003);江苏高校优势学科建设工程资助项目~~

摘　　要：目的优化臭氧水润麦生产低菌化小麦粉工艺条件。方法用不同浓度臭氧水和温度润麦,并对小麦粉进行微生物和品质指标检测。结果 20℃润麦时,浓度为5.5 mg/L的臭氧水能显著降低小麦粉中微生物含量(P<0.05),且对小麦粉脂肪酸值和色彩色差值等品质指标无负面影响;同一臭氧水浓度润麦时,温度与小麦粉中微生物含量之间基本呈极显著的正相关(P<0.05),温度较低时,对小麦粉品质指标未产生负面影响。综合考虑减菌效果和对小麦粉品质的影响,润麦时选择臭氧水浓度为5.5 mg/L,温度为10℃,在此工艺下小麦粉中的细菌总数、需氧芽孢数和霉菌量分别为310、210、230 cfu/g,蜡样芽孢杆菌和大肠杆菌均<10 cfu/g。结论本方法能够生产低菌化小麦粉。Objective To optimize the process of the flour of less bacterium with domestic wheat tempered by ozone water.Methods The microbial and qualitative indicators of wheat flour were determined by the different concentrations of ozone water and temperature tempering before wheat milling.Results Tempering with 5.5 mg/L concentration of ozone water could significantly reduce microbial contents in wheat flour (P<0.05) and the quality properties did not change at 20℃. The microbial content of wheat flour were significantly positively correlated (P<0.05) with temperature when tempering in the same concentration of ozone water. The qualities of wheat flour did not have a negative impact as the tempering temperature. The optimal conditions of tempering based on effect of reducing bacteria and quality of wheat flour were as follow: the concentration of ozone water 5.5 mg/L and temperature 10℃ . The amounts of aerobic bacteria, aerobic bacterial spores and moulds were 310 cfu/g, 210 cfu/g and 230 cfu/g respectively and the number ofBacillus cereus andEscherichia coli were <10 cfu/g in wheat flour producing in the technological conditions. Conclusion This method can produce wheat flour of less bacterium.

关 键 词：臭氧水 润麦 工艺条件 低菌化小麦粉 

分 类 号：TS211.4[轻工技术与工程—粮食、油脂及植物蛋白工程]