食品工业科技2025，Vol.46Issue(6)：128-137,10.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
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.关键词
弱碱性电解水润麦/常规润麦/微生物/水分分布/出粉率/小麦粉色泽Key words
slightly alkaline electrolyzed water tempering/conventional tempering/microorganism/moisture distribution/wheat flour yield/wheat flour color分类
轻工纺织引用本文复制引用
刘非凡,徐森,展小彬,张朝阳,唐浩洁,温纪平..弱碱性电解水润麦对小麦表面微生物及水分分布的影响[J].食品工业科技,2025,46(6):128-137,10.基金项目
"十四五"国家重点研发计划项目(2021YFD2100900). （2021YFD2100900）
