机构地区: 西北农林科技大学动物科技学院
出 处: 《食品工业科技》 2009年第10期76-79,共4页
摘 要: 臭氧是公认安全的食品消毒剂。本文采用浓度分别为0、2、4、8、10.5mg/L的臭氧水润麦,研究其对小麦粉及副产物(麦麸和次粉)中微生物和品质指标的影响。结果表明,臭氧水浓度超过8mg/L时能显著降低小麦粉及其副产物中的细菌总数、霉菌和芽孢菌总数(p<0.05),并且对小麦粉及其副产物的品质指标无负面影响(p>0.05)。 Ozonated water (0,2,4,8, 10.5mg/L) were used to tempering wheat before wheat milling, and then the microorganism and quality properties of wheat flour and its by-products were evaluated.The results indicated that tempering with 8mg/L and 10.5mg/L ozone water could significantly reduce (p 〈 0.05)the quantities of the total bacteria,moulds and Bacillus spp.in wheat flour and its by-products,and their quality properties did not change.