弱碱性电解水润麦对小麦表面微生物及水分分布的影响

刘非凡; 徐森; 展小彬; 张朝阳; 唐浩洁; 温纪平

doi:10.13386/j.issn1002-0306.2024040274

弱碱性电解水润麦对小麦表面微生物及水分分布的影响

Effect of slightly alkaline electrolyzed water tempering on surface microorganisms and moisture distribution in wheat

摘要

摘要: 为了降低微生物对小麦品质的影响，本研究以弱碱性电解水(slightly alkaline electrolyzed water, SALEW)润麦和常规润麦作对比，探究弱碱性电解水润麦对小麦表面微生物、小麦籽粒中的水分分布、出粉率以及小麦粉色泽的影响。研究结果表明：与常规润麦相比，弱碱性电解水润麦在不同润麦温度、不同润麦时间和不同润麦水分条件下均能对菌落总数、大肠菌群、霉菌、酵母菌和耐热芽孢总数有一定的抑制作用，其中对大肠菌群的抑制效果最好。综合各项指标分析，弱碱性电解水润麦在润麦温度25 ℃、润麦时间24 h、润麦水分16%时，降菌效果最好。与常规润麦相比，弱碱性电解水润麦时间缩短了4 h；出粉率提高了2%～3%。

Abstract: To reduce the effect of microorganisms on wheat quality, in this study, the effects of slightly alkaline electrolyzed water (SALEW) tempering on wheat surface microorganisms, water distribution in wheat grains, flour yield and color of wheat flour were investigated by comparing SALEW tempering with conventional tempering. Results indicated that compared with conventional tempering, SALEW tempering exhibited inhibitory effects on the total colony count, coliform bacteria, molds, yeasts, and heat-resistant spores. This inhibitory effect on coliform bacteria was particularly prominent under varying tempering temperatures, times, and moisture contents. A comprehensive analysis revealed that tampering with SALEW at 25 ℃ for 24 h to a moisture content of 16% provided the optimum microorganism-reducing effect. Additionally, SALEW tempering reduced tempering time by 4 h and increased wheat flour yield by 2–3% compared to conventional methods.