小包装小麦粉在储藏过程中微生物和品质变化与控制

Change and control of microorganism and quality in storage of wheat flour of small package

通过模拟储藏,研究了温度对储藏过程中小包装小麦粉微生物和品质影响。结果表明,随着储藏时间的延长,15℃时,小麦粉中微生物和水分基本不变,脂肪酸值增加缓慢;25、35℃时,菌落总数、霉菌总数、蜡样芽孢杆菌、大肠杆菌和水分减少,但脂肪酸值增加快速。进一步的研究表明,在储藏过程中,小包装小麦粉水分、脂肪酸值与储藏温度呈极显著相关性。考虑小包装小麦粉储藏过程中的微生物和品质变化,为了保证小麦粉的储藏安全,应选择在低温15℃储藏,在此温度下水分和微生物量基本稳定,脂肪酸值增加缓慢,有利于延缓小麦粉品质和净含量的下降。

The influence of temperature on the microorganism and quality about wheat flour of small package during storage were studied by simulating storage. The results showed that With the extension of storage time, the microbial indicators and moisture content kept unchanged, and the fatty acid value increased slowly at 15℃; the aerobic plate count, mould count, Bacillus cereus, Escherichia coil and the moisture content decreased, but the fatty acid value increased quickly at 25℃ and 35℃ in wheat flour of the small package. Further studies showed that the moisture content and fatty acid value of wheat flour of small package bad a significant correlation with storage temperature during storage. Considering the microorganism and quality change during storage, to ensure its safety, storage temperature of 15℃ was better. The moisture content and microbial indicators were basically stable,fatty acid value increased slowly. It was beneficial to delay the decrease of wheat flour quality and net weight.