小麦调质过程安全控制技术探讨

Discussion of safety control technology in the conditioning of wheat

在人们越来越重视食品卫生与安全的今天,清洁小麦粉将会是未来制粉业的发展趋势。水分调节是小麦加工过程中重要工序,润麦时温度、湿度适宜易导致微生物滋生,控制调质过程微生物滋生是保证小麦粉质量安全的重要环节。主要通过研究调质过程中微生物活性变化规律,探讨调质条件和方法,以降低调质过程中微生物活性和污染,保证小麦粉质量安全。

Clean flour would be a trend of development in flour production when people nowadays pay more attention to the healthy of food. Wheat conditioning is an important procedure in wheat processing. The proper tem- perature and moisture in the wheat tempering will lead to the growing of microorganism, which is important for the quality and safety of wheat flour in control of conditioning procedure. Through investigation on regular change rule of microorganism activity in of microorganism wheat flour safety by the study of biological activity changing rules of microorganism in the conditioning procedure, the conditions and methods of wheat conditioning were studied, to guarantee the quality and safety of wheat flour.