作　　者： ; ; ; ; ; ;

机构地区： 甘肃农业大学食品科学与工程学院

出　　处： 《现代食品科技》 2008年第9期861-864,879,共5页

摘　　要： 对小麦粉生产过程中的微生物指标—菌落总数、霉菌和酵母菌、芽孢菌总数、蜡样芽孢菌等进行了检测,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、以及磨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数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菌量均高于小麦粉成品。 The aerobic bacterial count, Moulds and yeasts, Bacillus spp., Bacillus cereus in wheat flour processing were detected and the quantitative changes of different kinds of microorganism were analyzed. The results showed that the quality and cleaning degree of wheat, the microbiological quality of tempering water and residue in milling plant and equipment had high influences on the microbiological quality of wheat flour. High microbiological in the milling process indicated that equipment contamination may contribute to microbiological contamination. The poorer the quality of milling end products, the higher the microbial counts. Besides, quantitative change of microorganism in flour was lower than those in other end product of the milling process.

关 键 词： 小麦粉加工 小麦 微生物 变化规律

领　　域： [轻工技术与工程] [轻工技术与工程]