现代食品科技2017，Vol.33Issue(2)：142-147,6.DOI:10.13982/j.mfst.1673-9078.2017.2.022
电子束辐照小麦粉的杀菌效果及对低菌小麦粉品质的影响
Effect of Electron Beam Irradiation on the Sterilization, Quality, and Bacterial Count of Wheat Flour
摘要
Abstract
To reduce microbial contamination in wheat flour,sterilization of this wheat flour with electron beam irradiation was studied.The effects of irradiation on the physicochemical properties and the rheological quality of wheat flour were investigated.The results showed that electron beam irradiation could significantly reduce the microbial content in a dose-dependent manner.The decimal reduction dose (D10) values of bacterial count,mold,yeast,Bacillus cereus,and aerobic bacillus were 1.94,2.12,2.69,2.51,and 2.46 kGy,respectively.At this range of doses (1～5 kGy),irradiation had no significant effect on the basic nutritional composition and amino acid content of the wheat flour.The wet gluten content and gluten moisture rate of wheat flour did not change significantly,but the gluten index and falling number were decreased with increasing irradiation dose.Irradiation could increase the water absorption rate of wheat flour and reduce the dough development time and stability time.With the increase of irradiation dose,the stretching area,stretching resistance,stretching ratio,and other parameters increased at first,then decreased,but the magnitudes of these changes were not significant.关键词
电子束/辐照灭菌/小麦粉/品质Key words
electron beam/irradiation sterilization/wheat flour/quality引用本文复制引用
魏会惠,罗小虎,王莉,李永富,李亚男,王韧,陈正行..电子束辐照小麦粉的杀菌效果及对低菌小麦粉品质的影响[J].现代食品科技,2017,33(2):142-147,6.基金项目
国家自然科学基金项目(31501579) （31501579）
公益性行业(农业)科研专项(201303071,201303069) （农业）
