臭氧水润麦对小麦表面微生物及小麦粉品质的影响

Effects of Ozone Water Moistening Wheat on Wheat Surface Microorganisms and Wheat Flour Quality

为降低小麦表面微生物的含量,采用不同浓度的臭氧水,在不同温度下进行润麦,研究其对小麦表面微生物和小麦粉品质特性的影响。得到结论如下:在25℃条件下,随着润麦臭氧水浓度增加,小麦表面和小麦粉微生物含量显著降低(P<0.05),其中对小麦粉中大肠杆菌和耐热芽孢杆菌总数的杀灭效果达到100%,小麦粉的a^(*)值、b^(*)值及湿面筋含量显著性增加(P<0.05),L^(*)值、破损淀粉含量显著降低(P<0.05),脂肪酸值先降低后升高,面筋指数先升高后降低。在臭氧水浓度为7.8 mg/L条件下,随着润麦温度的升高,小麦表面和小麦粉微生物含量整体呈降低趋势(P<0.05),小麦粉的湿面筋含量降低、面筋指数升高。与常规润麦相比,小麦粉的灰分、脂肪酸值、破损淀粉先降低后升高。综合考虑下,臭氧水润麦浓度为7.8 mg/L,温度为25℃时,杀菌效果较好,对小麦粉品质无负面影响。

In order to reduce the content of wheat surface microorganisms,different concentrations of ozone water were used to moisten wheat at different temperatures,and its effect on wheat surface microorganisms and the quality characteristics of wheat flour were studied.The conclusions are as follows:at 25℃,with the increase of the concentration of ozonated water for moistening wheat,the microbial content of wheat surface and wheat flour decreased significantly(P<0.05),among which the killing effect on the total number of Escherichia coli and heat-resistant bacillus in wheat flour reached 100%,the a^(*)value,b^(*)value and wet gluten content of wheat flour increased significantly(P<0.05),the L^(*)value and damaged starch content decreased significantly(P<0.05),fatty acid value first decreased and then increased,the gluten index first increased and then decreased.Under the condition of ozone water concentration of 7.8 mg/L,with the increase of wheat moistening temperature,the microbial content of wheat surface and wheat flour decreased overall(P<0.05),the wet gluten content of wheat flour decreased and the gluten index increased.Compared with conventional moistening wheat flour,the ash content,fatty acid value and damaged starch of wheat flour decreased first and then increased.Under comprehensive consideration,when the concentration of ozone water moistening moisteming wheat is 7.8 mg/L,and the temperature is 25℃,the sterilization effect is good,and there is no negative impact on the quality of wheat flour.