臭氧水润麦生产低菌化小麦粉的研究
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 con-ditions 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 of Bacillus cereus and Escherichia coli were <10 cfu/g in wheat flour producing in the technological conditions. Conclusion This method can produce wheat flour of less bacterium.
标题：臭氧水润麦生产低菌化小麦粉的研究
英文标题：Study on producing flour of less bacterium with wheat tempered by ozone water
作者：
周建新 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
黄永军 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
张杜鹃 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
樊艳 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
中文关键词:臭氧水,润麦,工艺条件,低菌化小麦粉,
英文关键词:ozone water,tempering,technological conditions,wheat flour of less bacterium,
发表日期：2015-04-02
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