欢迎访问《中国粮油学报》编辑部网站！

李雪杰,张剑,朱玲,游新侠,孙世东,赵阳,赵阿会,王汝昊,赵丹,谢亚敏.不同低菌化技术对小麦粉及鲜湿面品质的影响[J].中国粮油学报,2025,40(6):59-66

不同低菌化技术对小麦粉及鲜湿面品质的影响

Effects of different low-bacterial technologies on the quality characteristics of wheat flour and fresh wet noodles

投稿时间：2024-08-07 修订日期：2024-11-16

DOI：

英文关键词:low-bacterial treatment pulsed light non-thermal plasma microwave fresh wet noodles

基金项目:河南省科技攻关项目

作者	单位	邮编
李雪杰	郑州科技学院	450064
张剑^*	河南农业大学	450002
朱玲	郑州科技学院
游新侠	郑州科技学院
孙世东	郑州科技学院
赵阳	河南农业大学
赵阿会	郑州科技学院
王汝昊	郑州科技学院
赵丹	郑州科技学院
谢亚敏	郑州科技学院

摘要点击次数: 27

全文下载次数: 0

中文摘要:

为了研究小麦低菌化处理对小麦粉及鲜湿面品质的影响，选用三种不同的技术对小麦籽粒进行低菌化处理，对比小麦粉中微生物含量、多酚氧化酶(PPO)活性和品质指标的变化，选取其中较优的处理参数进行鲜湿面质构特性和感官评价的测定，从而获得最佳的小麦低菌化技术及处理条件。结果表明：三种技术均能够有效抑制小麦粉中的微生物和PPO活性，其中脉冲强光杀菌效果最佳，菌落总数下降了1.34 lg(CFU/g)，霉菌和酵母菌总数下降了1.40 lg(CFU/g)；低温等离子体抑制多酚氧化酶活性效果最佳，PPO活性由11.40 U降至5.76 U，其次是微波处理，PPO活性降至6.31 U；而在改善鲜湿面品质特性方面，微波技术和脉冲强光技术效果相近，显著高于低温等离子体处理效果。综合考虑，微波技术为最佳的小麦低菌化处理技术，最佳处理条件为2 kW，20 s。

英文摘要:

In order to study the effects of low-bacterial treatment of wheat kernel on the quality properties of wheat flour and fresh wet noodles, three different low-bacterial technologies were used to treat wheat kernels and their effects on microorganisms, polyphenol oxidase (PPO) activity and quality characteristics of wheat flour were determined and compared. Then, the superior treatment conditions of each technology were selected to determine textural properties and sensory score of fresh wet noodles to obtain the best technology and treatment parameters of wheat sterilization. The results indicated that microorganisms and PPO activity could be significantly inhibited by three technologies. Pulsed light treatment exerted the best sterilization effect, with the total plate count decreased by 1.34 lg(CFU/g), and yeast and mold count decreased by 1.40 lg(CFU/g). Non-thermal plasma treatment had the best inhibition effect on PPO activity, which decreased from 11.40 U to 5.76 U. PPO activity of wheat flour treated by microwave treatment was found to decrease to 6.31 U. In addition, in terms of improving quality characteristics of fresh wet noodles, pulsed light and microwave treatment showed similar effects, much better than non-thermal plasma treatment. In a nutshell, microwave treatment was the optimal low-bacterial technology. When microwave treatment at 2 kW, 20 s, microorganisms and PPO activity in wheat flour were inhibited noticeably and the edible qualities of fresh wet noodles could be in an optimal state.

关闭