CAJ | 학술논문

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。
목적：우화취양수윤맥생산저균화소맥분공예조건。방법용불동농도취양수화온도윤맥,병대소맥분진행미생물화품질지표검측。결과20℃윤맥시,농도위5.5 mg/L적취양수능현저강저소맥분중미생물함량(P<0.05),차대소맥분지방산치화색채색차치등품질지표무부면영향；동일취양수농도윤맥시,온도여소맥분중미생물함량지간기본정겁현저적정상관(P<0.05),온도교저시,대소맥분품질지표미산생부면영향。종합고필감균효과화대소맥분품질적영향,윤맥시선택취양수농도위5.5 mg/L,온도위10℃,재차공예하소맥분중적세균총수、수양아포수화매균량분별위310、210、230 cfu/g,사양아포간균화대장간균균＜10 cfu/g。결론본방법능구생산저균화소맥분。
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.