小麦粉生产过程中微生物的变化规律研究 Quantitative Changes of Microorganism in Wheat Flour Processing.pdfVIP

现代食品科技 ModernFoodScienceand Technology 2008，V01．24，No．9 小麦粉生产过程中微生物的变化规律研究 曾朝珍。2，张晓琳2，负建民1，陶浩瀚2，綦文涛2，郭伟群2 摘要：对小麦粉生产过程中的微生物指标一茵落总数、霉菌和酵母茵、芽孢菌总教、蜡样芽孢茵等进行了检测，并分析了不同 种类微生物数量的变化规律。结果表明，原料小麦及其清理程度、润麦过程和润麦水的卫生状况、以及旁粉机积粉是影响小麦粉微生 物数量的主要因素；小麦加工过程中微生物教量的普遍增加反映了加工设备对小麦粉造成了二次污染；最终产品中微生物的数量变化 呈现出一定的规律，产品等级越低，则微生物数量越高，麸皮和黄粉等副产品的带茵量均高于小麦粉成品． 关键词：小麦粉加工；小麦：微生物；变化规律 中图分类号：TS211．2；文献标识码：A：文章篇号：1673．9078(2008)09-0861-04 of in WheatFlour QuantitativeChangesMicroorganism Processing ZENG Chao-zhenl’2，zHANGXiao-Iin2，YUNJian-minl，TAo Wen-ta02，GUO Hao-han2，QI Wei-qun2 (1．111e ofFoodScienceand 730070．China) College Technology,GansuAgriculturalUniversity,Lailzhou ofStateAdministrationof 100037．China) (2．Academy Omi皿Beijing in Abstract：Theaerobicbacterial and cerellswheatflour w讹detectedandthe count,Moulds spp．．Bacillus yeasts,Bacillus processing ofdifferentkindsof were resultsshowedthatthe and of changes microorganismanalyzed．The quality wheat,the quantitative cleaningdegree of waterandresiduein and had influencesonthe of tenVeriIlg microbiologicalquality millingplant equipmentlligh microbiologicalquality wheat inthe indicatedthat contaminationconlributeto flour．Highmicrobiologicalmillingprocess equipment may contamination．Thethe end themicrobial in