CN111149973B - Production method of low-bacteria wheat flour - Google Patents

Production method of low-bacteria wheat flour Download PDF

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CN111149973B
CN111149973B CN202010009677.7A CN202010009677A CN111149973B CN 111149973 B CN111149973 B CN 111149973B CN 202010009677 A CN202010009677 A CN 202010009677A CN 111149973 B CN111149973 B CN 111149973B
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wheat
flour
low
wheat flour
screening
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CN111149973A (en
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彭伟
王维柱
周惠明
翟广胜
陈小沛
季虎
徐文芹
白艺朋
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Jiangsu Sanling Flour Haian Co ltd
Jiangnan University
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Jiangsu Sanling Flour Haian Co ltd
Jiangnan University
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/26—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by irradiation without heating
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/26—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by irradiation without heating
    • A23L3/28—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by irradiation without heating with ultraviolet light
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
    • A23L3/3409—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of gases, e.g. fumigation; Compositions or apparatus therefor
    • A23L3/3418—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of gases, e.g. fumigation; Compositions or apparatus therefor in a controlled atmosphere, e.g. partial vacuum, comprising only CO2, N2, O2 or H2O
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
    • A23L3/3409—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of gases, e.g. fumigation; Compositions or apparatus therefor
    • A23L3/3418—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of gases, e.g. fumigation; Compositions or apparatus therefor in a controlled atmosphere, e.g. partial vacuum, comprising only CO2, N2, O2 or H2O
    • A23L3/3427—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of gases, e.g. fumigation; Compositions or apparatus therefor in a controlled atmosphere, e.g. partial vacuum, comprising only CO2, N2, O2 or H2O in which an absorbent is placed or used
    • A23L3/3436—Oxygen absorbent
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
    • A23L3/3409—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of gases, e.g. fumigation; Compositions or apparatus therefor
    • A23L3/3445—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of gases, e.g. fumigation; Compositions or apparatus therefor in a controlled atmosphere comprising other gases in addition to CO2, N2, O2 or H2O
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B02—CRUSHING, PULVERISING, OR DISINTEGRATING; PREPARATORY TREATMENT OF GRAIN FOR MILLING
    • B02B—PREPARING GRAIN FOR MILLING; REFINING GRANULAR FRUIT TO COMMERCIAL PRODUCTS BY WORKING THE SURFACE
    • B02B1/00—Preparing grain for milling or like processes
    • B02B1/04—Wet treatment, e.g. washing, wetting, softening
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B02—CRUSHING, PULVERISING, OR DISINTEGRATING; PREPARATORY TREATMENT OF GRAIN FOR MILLING
    • B02B—PREPARING GRAIN FOR MILLING; REFINING GRANULAR FRUIT TO COMMERCIAL PRODUCTS BY WORKING THE SURFACE
    • B02B5/00—Grain treatment not otherwise provided for
    • B02B5/02—Combined processes

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  • Chemical & Material Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
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Abstract

The invention discloses a production and processing method of low-germ wheat flour, and belongs to the field of wheat flour milling. The production method of the invention comprises the following steps: 1) Pretreatment: the raw grains are stored in an air-conditioning mode after being cleaned, and the temperature and humidity are controlled; 2) Primary cleaning: the wheat is subjected to primary cleaning through the working procedures of screening, removing stones, magnetic separation, threshing, winnowing and the like, and then is put into a wheat cleaning bin; 3) Adopting high-frequency vibration water to combine low-pH sterile water-lubricated wheat and air-conditioned lubricated wheat; 4) And (3) secondary cleaning: peeling part of bran by pre-peeling, wheat threshing, screening and winnowing; 5) Surface sterilization: the dynamic circulating low-temperature plasma and ultraviolet irradiation are adopted to cooperatively sterilize; 6) Grinding into powder; 7) Screening: the flour is treated by adopting an ozone fumigation technology during sieving; 8) And (3) packaging: and packaging the flour by adopting an active deoxidizing package. The method disclosed by the invention is simple in process, environment-friendly and remarkable in sterilization effect, and the obtained low-bacteria wheat flour has the following microbial indexes: the total number of the bacterial colonies is less than or equal to 2.5X10 3 CFU/g, total number of mould and yeast is less than or equal to 2.2X10 2 CFU/g, and the total number of the heat-resistant spores is less than or equal to 60CFU/g.

Description

Production method of low-bacteria wheat flour
Technical Field
The invention belongs to the field of wheat flour milling, and particularly relates to a production method of low-bacteria wheat flour.
Background
The wheat is inevitably contacted with soil and other objects during the processes of growing from the field, harvesting, storing and transporting, etc., and the surface can carry a large amount of and various microorganisms. The wheat flour prepared by using wheat as a raw material through a flour milling process is an important raw material for staple food and food industry of people, and is important to ensure the health of people and the quality safety of industrial products such as food. The wheat flour contains rich nutrients such as carbohydrate, protein, inorganic salt and the like, and provides good basic conditions for the growth and propagation of microorganisms. Once the conditions are suitable, microorganisms can rapidly reproduce, which causes fever and mildew of wheat flour, and even mycotoxins can be produced, which has serious effects on eating quality and food safety. However, the traditional wheat flour process in China mainly focuses on the cleaning of visible impurities in raw grains, does not treat microorganisms attached to the surface of wheat, and does not mention the limit index of microorganisms in the standards related to wheat flour.
In recent years, with the improvement of the living standard of people, the demand for fresh flour products with good taste and sufficient wheat flavor is gradually increased, and meanwhile, the safety problem of the fresh flour products is more concerned. However, because domestic wheat has high bacteria content, no corresponding sterilization method is adopted in the processing process, so that the initial bacteria content of the prepared wheat flour is high, the fresh flour product processed by taking the wheat flour as the main raw material is extremely easy to spoil and deteriorate, the shelf life is short, and the development of the fresh flour product industry in China is hindered. Therefore, based on the requirements of safety in storage of wheat flour and safety in eating by consumers, a flour milling process for removing carried microorganisms, inhibiting propagation in the process and avoiding new pollution is added in the traditional wheat flour milling process, so that the microbial index in the processed wheat flour is ensured to meet the requirements. At present, no mature technology and equipment for preparing wheat flour with low bacteria exist in China, and the wheat flour meeting the low bacteria requirement is difficult to prepare from domestic wheat. The technical staff clearly confirms that the main factors influencing the microbial quantity of the wheat flour are raw wheat, wheat wetting process, processing process control and packaging modes through researching microbial pollution and change rules of the microbial pollution in the wheat flour milling process, so that the production method of the low-bacteria wheat flour is provided.
Disclosure of Invention
In order to overcome the defect that the existing wheat flour process has no microorganism control process, the invention adopts a storage technical means of combining air conditioning with temperature control and humidity control to inhibit microorganism propagation after raw grain is purchased and purchased into a bin; in the wheat wetting stage, high-frequency vibration water is adopted to combine low-pH sterile water and air-conditioned wheat wetting, so that the growth of microorganisms is inhibited; before the wheat is cleaned and milled, a cold source low-temperature plasma treatment system and ultraviolet irradiation are adopted to sterilize the wheat; in the powder screening stage after peeling and pulverizing, screening and sterilizing wheat flour by adopting a dynamic ozone fumigation mode; in the packaging stage, a deoxidizing active packaging mode is adopted, and finally, a complete low-bacteria wheat flour processing technology with obvious bacteria reducing effect is formed.
In order to achieve the aim of the invention, the invention adopts the following technical scheme:
a first object of the present invention is to provide a method for producing low-germ wheat flour, comprising the steps of:
(1) Cleaning wheat raw grain, then placing in Mao Maicang for pretreatment, introducing air-conditioned gas, controlling temperature and humidity, and storing for a period of time; wherein the air-conditioning gas is a mixture of carbon dioxide and nitrogen;
(2) Screening, removing stones, magnetically separating, threshing and winnowing the wheat pretreated in the step (1) to obtain clean wheat;
(3) Putting the clean wheat obtained in the step (2) into a sterile water solution with low pH value for wheat wetting, and simultaneously introducing air-conditioning gas; wherein the air-conditioning gas is a mixture of carbon dioxide and nitrogen;
(4) Pre-peeling the wheat obtained in the step (3);
(5) Treating the wheat obtained in the step (4) by using low-temperature plasma, and then carrying out ultraviolet irradiation treatment;
(6) Grinding and screening the wheat treated in the step (5), and introducing ozone to perform ozone fumigation treatment to obtain wheat flour;
(7) Packaging the wheat flour obtained in the step (6) in an active packaging mode.
In one embodiment of the present invention, the modified atmosphere gas in the step (1) is formed of CO 2 And N 2 The composition is according to the proportion of 1:4-4:1; the temperature and humidity in the wheat bin are respectively controlled at 10-20 ℃ and 30-60%.
In one embodiment of the present invention, the storage time in the step (1) is 10 to 360 days.
In one embodiment of the present invention, the low pH sterile aqueous solution in step (3) has a pH of 4.8 to 6.0.
In one embodiment of the present invention, the low pH sterile aqueous solution of step (3) is formulated from an edible weak acid such as citric acid, malic acid, acetic acid, and the like.
In one embodiment of the present invention, the moisture content of the wheat after the wheat is wet in the step (3) is 14.5% to 15.5%.
In one embodiment of the present invention, the wheat-wetting in the step (3) is performed by using high-frequency vibration water. Wherein the high-frequency vibration dampening is carried out by adopting a VIBRONET dampening system, the equipment model is TYP V40, and the wheat wetting treatment is carried out for 4-6 hours.
In one embodiment of the present invention, the modified atmosphere gas in the step (3) is formed from CO 2 And N 2 The composition is in a ratio of 1:4 to 4:1.
In one embodiment of the present invention, the low temperature plasma in the step (5) is a treatment system mainly comprising a plasma generator, a cooling control system, a pneumatic conveying device, a storage bin and a gas supply device. Wherein, the supplied gases are argon and oxygen, and the two gases are ionized in a high-voltage discharge generator to form low-temperature plasma, so as to sterilize the fluidized wheat flour.
In one embodiment of the present invention, the processing parameters of the low temperature plasma processing in the step (5) are: the treatment power is 500W-1000W, and the treatment time is 30-120 min.
In one embodiment of the present invention, the low temperature plasma treatment further comprises a cyclic treatment for 1 to 6 times, wherein the cyclic treatment refers to a treatment of circulating and reciprocating samples through a storage bin, a pipeline, a plasma generator and a storage bin respectively, wherein the cyclic treatment is one-time treatment.
In one embodiment of the present invention, the power of the ultraviolet irradiation in the step (5) is 200W to 800W, and the treatment time is 20 to 100min.
In one embodiment of the present invention, the concentration of ozone in the ozone fumigation treatment in the step (6) is 30 to 100mg/L, and the treatment time is 20 to 60 minutes.
In one embodiment of the present invention, the active packaging method in the step (7) is to put a deoxidizer with an oxygen absorption amount of 200ml to 600ml per bag in a packaging bag containing 2.5 to 10kg of flour per bag.
In one embodiment of the invention, the deoxidizing agent is selected from the group consisting of: particle-packed reduced iron powder deoxidizer product of Guangdong Utility technology Co.
Compared with the prior art, the invention has the following advantages:
(1) In the prior art, a processing mode of sterilization is rarely adopted in the wheat flour milling process, even if the processing mode is adopted, a good effect is difficult to obtain or the sterilization mode generates more heat, the color, the surface state and the nutrition components of the wheat are seriously damaged while the sterilization is carried out, the flour milling characteristic of the wheat is seriously damaged, and no industrialized sterilization technology exists at present. The invention adopts the gas-regulating gas to build an anaerobic environment in the raw grain storage stage for the first time, and prevents microorganisms from propagating in the storage process. Meanwhile, the invention adopts the sterile water with low pH value to combine with high-frequency vibration water and air conditioning wheat wetting, thereby greatly reducing the traditional wheat wetting time and effectively avoiding the situation of mass propagation of microorganisms caused by overlong wheat wetting time. The pre-peeling process adopted by the invention can remove a certain amount of microorganisms remained on the surface of the wheat, and meanwhile, the microorganisms exposed out of the wheat grains after the wheat bran is partly peeled can be sterilized and killed by a subsequent low-temperature cold source plasma treatment system and ultraviolet rays. The cold source plasma treatment system is adopted to sterilize the wheat grains, the main basis is that the gas generates a highly ionized mixture under the action of high voltage, and various active groups and particles in the mixture can be in quick and efficient full contact with the wheat grains in the air flow, so that microorganisms are killed, no obvious heat generation occurs in the process, and the water content of the wheat before grinding can be avoided. The technology can reduce the initial bacteria carrying amount in the wheat and ensure the inherent processability of the wheat. Meanwhile, the ozone fumigation powder screening technology adopted by the invention can ensure the aseptic state of the powder cleaning machine, no exogenous microorganism is brought in, and ozone gas can kill the residual microorganisms in the wheat flour again to a certain extent, and no pollution and residue can be generated.
(2) And (3) the packaging technology is green: the packaging material adopted by the invention is a high-barrier composite packaging material, and the five-layer coextrusion shrinkage bag with low oxygen permeability and low moisture permeability can better maintain the gas environment in the package and prevent moisture from evaporating and penetrating, so that the wheat flour quality can be ensured to be stable. Meanwhile, the food-grade deoxidizer can create a continuous anaerobic environment, inhibit the growth and reproduction of microorganisms in the process of flour storage, realize the addition of no chemical preservative, and belong to a green preservation technology.
(3) The total colony count of wheat flour manufactured by the method is less than or equal to 2.5X10 3 CFU/g, total number of mould and yeast is less than or equal to 2.2X10 2 CFU/g, total heat-resistant spores are less than or equal to 60CFU/g, and the processing technology is environment-friendly.
Drawings
FIG. 1 is a flow chart of a method of producing low germ wheat flour.
Detailed Description
Based on the defects existing in the prior art, the inventor of the present invention has long summarized and continuously practiced the present invention to provide the technical scheme of the present invention. The technical scheme, implementation process and principle of the invention are further explained as follows.
The technical scheme of the invention is further described in detail through a plurality of embodiments. However, the examples are chosen to illustrate the invention only and are not intended to limit the scope of the invention.
The method for measuring the number of microorganisms comprises the following steps: the total number of colonies in wheat flour was determined with reference to GB 4789.2-2016, the total number of moulds and yeasts with reference to GB 4789.15-2016, and the total number of thermotolerant bacillus with reference to Berghofe et al (Berghofer L K, hocking A D, miskely D, et al microbiology of wheat and flour milling in Australia [ J ]. International Journal of Food Microbiology,2003,85 (1): 137-149.).
Detailed Description
The present invention will be described in detail with reference to the following examples.
Example 1
The production method of the low-germ wheat flour comprises the following steps:
(1) Pretreatment: 1000t of purchased wheat is sent into Mao Maicang through a conveying device, the original gas in Mao Maicang is replaced by an air conditioning device, and CO is filled 2 ：N 2 Controlled atmosphere gas with the ratio of 1:4, and controlling the temperature and the humidity to be 10 ℃ and 30% respectively, and storing for 4 months;
(2) The wheat in the step (1) is subjected to primary cleaning, which comprises two screening steps, one stone removal step, one magnetic separation step, three wheat threshing steps and three air separation steps, and particularly comprises Mao Mai screening steps, air separation steps, stone removal steps, screening steps, magnetic separation steps, wheat threshing steps, air separation steps, wheat threshing steps, and wheat cleaning steps;
(3) Moistening the wheat cleaned in step (2) with low pH sterile water solution prepared from citric acid, malic acid, acetic acid and water at 25deg.C for 4 hr, and moistening with high frequency vibration, wherein the pH is 4.8, and the moistening bin is CO 2 ：N 2 =1:3.5 gas, bringing the final moisture content of wheat to 14.5%;
(4) The wheat moistened in the step (3) is subjected to pre-peeling treatment, and 4% of wheat bran on the surface of the wheat is peeled by a Bullerian flexible peeler, and the method specifically comprises the steps of peeling, wheat threshing, screening and winnowing.
(5) Feeding the wheat in the step (4) into a low-temperature plasma treatment system, setting the output power of the system to be 600W, setting the time to be 120min, setting the cycle times to be 6 times, and carrying out surface sterilization treatment on the wheat; then, carrying out surface irradiation sterilization on the flowing wheat for 100min by adopting a 200W ultraviolet device;
(6) Delivering the wheat treated in the step (5) into a flour mill for grinding, wherein the flour milling adopts the processes of eight-peel eight-core two-dreg two-tail, three-bran-removing and nine-clean flour;
(7) Sterilizing the wheat flour in each flour path obtained by grinding in the step (6) by adopting an ozone fumigation technology when entering a flour cleaning machine, wherein the treatment conditions are as follows: ozone concentration is 50mg/L, and the treatment is carried out for 60min.
(8) And (3) selecting 1Mc, 1Mf, 2M, 3M, 4M, 5M, 6M, 2T and 1S, D from the wheat flour powder flow obtained in the step (7), taking powder from a powder tube, and mixing to obtain mixed wheat flour.
(9) And (3) deoxidizing and actively packaging the mixed wheat flour obtained in the step (8), wherein the packaging bags are made of high-barrier composite packaging materials, each bag contains 2.5kg of wheat flour, and one bag of granular reduced iron powder deoxidizer with deoxidizing amount of 200 ml/bag is arranged in each bag to obtain the low-bacteria wheat flour. The microbial index of the obtained low-germ wheat flour is shown in table 1.
Example 2
The production method of the low-germ wheat flour comprises the following steps:
(1) Pretreatment: 1000t of purchased wheat is sent into Mao Maicang through a conveying device, the original gas in Mao Maicang is replaced by an air conditioning device, and CO is filled 2 ：N 2 Controlled atmosphere gas with the temperature and humidity of 15 ℃ and 40% respectively, and the storage time is 6 months;
(2) The wheat in the step (1) is subjected to primary cleaning, which comprises two screening steps, one stone removal step, one magnetic separation step, three wheat threshing steps and three air separation steps, and particularly comprises Mao Mai screening steps, air separation steps, stone removal steps, screening steps, magnetic separation steps, wheat threshing steps, air separation steps, wheat threshing steps, and wheat cleaning steps;
(3) Moistening the wheat cleaned in step (2) with low pH sterile water solution prepared from citric acid, malic acid, acetic acid and water at 25deg.C for 5 hr, and moistening with high frequency vibration, wherein the pH is 5.3, and the moistening bin is CO 2 ：N 2 =1:1 gas, bringing the final moisture content of wheat to 15.0%;
(4) Pre-peeling the wheat well moistened in the step (3), and peeling 4% of wheat bran on the surface of the wheat by adopting a Bullerian flexible peeler, wherein the method comprises the steps of peeling, barley, screening and winnowing;
(5) And (3) feeding the wheat in the step (4) into a low-temperature plasma treatment system, setting the output power of the system to be 800W, setting the time to be 80min, and performing surface sterilization treatment on the wheat for 5 times of circulation. Then, carrying out surface irradiation sterilization on the flowing wheat for 70min by adopting a 400W ultraviolet device;
(6) Delivering the wheat treated in the step (5) into a flour mill for grinding, wherein the flour milling adopts the processes of eight-peel eight-core two-dreg two-tail, three-bran-removing and nine-clean flour;
(7) Sterilizing the wheat flour in each flour path obtained by grinding in the step (6) by adopting an ozone fumigation technology when entering a flour cleaning machine, wherein the treatment conditions are as follows: ozone concentration is 70mg/L, and treatment is carried out for 50min.
(8) Selecting 1Mc, 1Mf, 2M, 3M, 4M, 5M, 6M, 2T and 1S, D1 powder pipes from the wheat flour powder flow obtained by grinding in the step (7), and mixing to obtain mixed wheat flour;
(9) And (3) deoxidizing and actively packaging the small flour obtained in the step (8), wherein the packaging bag is made of a high-barrier composite packaging material, each bag contains 5k of small buying powder, and one bag of granular reduced iron powder deoxidizer with deoxidizing amount of 400 ml/bag is arranged in each bag to obtain the low-bacteria wheat flour. The microbial index of the obtained low-germ wheat flour is shown in table 1.
Example 3
The production method of the low-germ wheat flour comprises the following steps:
(1) Pretreatment: 1000t of purchased wheat is sent into Mao Maicang through a conveying device, the original gas in Mao Maicang is replaced by an air conditioning device, and CO is filled 2 ：N 2 Controlled atmosphere gas with the ratio of 4:1, and controlling the temperature and the humidity to be 20 ℃ and 50% respectively, and storing for 8 months;
(2) The wheat in the step (1) is subjected to primary cleaning, which comprises two screening steps, one stone removing step, one magnetic separation step, three wheat threshing steps and three air separation steps, and particularly comprises Mao Mai screening steps, air separation steps, stone removing steps, screening steps, magnetic separation steps, wheat threshing steps, air separation steps, wheat threshing steps, and wheat cleaning steps.
(3) Clear in pair (2)The wheat after the treatment is wetted, a low pH sterile aqueous solution prepared from citric acid, malic acid, acetic acid and water is used for wetting the wheat for 6 hours at 25 ℃ by adopting high-frequency vibration, and a wheat wetting bin CO 2 ：N 2 =3.5:1 gas, resulting in a final moisture content of 15.2% for wheat;
(4) Pre-peeling the wheat well moistened in the step (3), and peeling 4% of wheat bran on the surface of the wheat by adopting a Bullerian flexible peeler, wherein the method comprises the steps of peeling, barley, screening and winnowing;
(5) And (3) sending the wheat in the step (4) into a low-temperature plasma treatment system, setting the output power of the system to be 1000W, setting the time to be 40min, and performing surface sterilization treatment on the wheat for 3 times of circulation. Then, carrying out surface irradiation sterilization on the flowing wheat for 40min by adopting a 600W ultraviolet device;
(6) Delivering the wheat treated in the step (5) into a flour mill for grinding, wherein the flour milling adopts the processes of eight-peel eight-core two-dreg two-tail, three-bran-removing and nine-clean flour;
(7) Sterilizing the wheat flour in each flour path obtained by grinding in the step (6) by adopting an ozone fumigation technology when entering a flour cleaning machine, wherein the treatment conditions are as follows: ozone concentration is 100mg/L, and the treatment is carried out for 30min.
(8) And (3) selecting 1Mc, 1Mf, 2M, 3M, 4M, 5M, 6M, 2T and 1S, D1 powder tubes from the wheat flour powder flow obtained by grinding in the step (7) to obtain mixed wheat flour.
(9) And (3) deoxidizing and actively packaging the wheat flour obtained in the step (8), wherein the packaging bag adopts a high-barrier composite packaging material, each bag contains 10kg of wheat flour, and one bag of granular reduced iron powder deoxidizer with deoxidizing amount of 600 ml/bag is arranged in each bag to obtain the low-bacteria wheat flour. The microbial index of the obtained low-germ wheat flour is shown in table 1.
TABLE 1 microbial counts of wheat flour under different processing conditions (unit: CFU/g)
Colony count Mould yeast Heat-resistant bacillus
Blank space 3.3×10 4 9.1×10 2 1.0×10 2
Example 1 6.1×10 2 96 13
Example 2 1.1×10 3 202 45
Example 3 2.2×10 3 212 53
Wherein, blank refers to: the original purchased wheat omits the steps (1), (3) and (5), and the wheat flour is directly obtained through the flour milling process.
Example 4 optimization of pretreatment conditions in step (1)
Referring to example 1, the temperature and humidity in step (1) were separately tested in a single factor to prepare the corresponding wheat flour products. The microbial indicators of the resulting wheat flour are shown in Table 2.
TABLE 2 influence of different humidity and temperature on the number of microorganisms in wheat flour (unit: CFU/g)
Temperature (. Degree. C.) Humidity of the water Colony count Mould yeast Heat-resistant bacillus
10 30 4.2×10 3 96 16
15 30 4.3×10 3 96 16
20 30 4.4×10 3 97 17
30 30 4.8×10 3 120 21
15 30 4.3×10 3 97 17
15 40 4.3×10 3 97 17
15 50 4.4×10 3 97 17
15 60 4.5×10 3 98 18
15 80 5.6×10 3 220 22
Example 5 optimization of the wheat Condition in step (3)
Optimizing the selection of the modified atmosphere gas in the step (3):
referring to example 1, the modified atmosphere gas was replaced with the modified atmosphere-free gas and CO 2 ：N 2 ＝1:2、CO 2 ：N 2 =1:3, low pH sterile aqueous solution was replaced with no added water, the other conditions being unchanged, to produce the corresponding flour product. The microbial indicators of the obtained low-germ wheat flour are shown in Table 3.
TABLE 3 influence of the pH of the wheat-wetting Water in combination with modified atmosphere on the number of microorganisms in wheat flour (unit: CFU/g
Figure BDA0002356662550000071
Figure BDA0002356662550000081
(II) optimizing the selection of the low pH sterile aqueous solution in the step (3):
referring to example 1, the selection of the acid reagent in the low pH sterile aqueous solution was replaced with citric acid, malic acid, acetic acid, respectively, with the other conditions unchanged, to produce the corresponding flour product. The microbial indicators of the obtained low-germ wheat flour are shown in Table 4.
TABLE 4 bacteriostatic effects of different Low pH sterile aqueous solutions on wheat flour microorganisms (units: CFU/g)
Figure BDA0002356662550000082
Example 6 optimization of Low temperature plasma treatment conditions in step (5)
Referring to example 1, a single factor test was performed with respect to the treatment power and the treatment time at the time of the low temperature plasma treatment, and a corresponding flour product was produced. The microbial indicators of the obtained low-germ wheat flour are shown in Table 5.
TABLE 5 antibacterial effect of flour made under different Low temperature plasma treatment conditions (unit: CFU/g)
Figure BDA0002356662550000083
Figure BDA0002356662550000091
In addition, when the power is higher than 1000W, the resulting wheat flour may generate unpleasant smell, and the wheat flour is yellow and poor in quality.
Example 7 optimization of UV treatment conditions in step (5)
Referring to example 1, a single factor test was performed with respect to the treatment power and treatment time of ultraviolet rays, to prepare a corresponding flour product. The microbial indicators of the obtained low-germ wheat flour are shown in Table 6.
TABLE 6 antibacterial effect of flour made under different UV treatment conditions (unit: CFU/g)
Figure BDA0002356662550000092
In addition, when the power is higher than 800W, the resulting wheat flour may generate unpleasant smell, and the wheat flour is yellow and poor in quality.
Example 8 optimization of packaging
Referring to example 1, the amounts of deoxidizing agents were replaced with 200, 400, 600, respectively, and the other conditions were unchanged, to prepare corresponding flours. The microbial indicators of the resulting low germ wheat flour are shown in Table 7.
TABLE 7 antibacterial effect of flour (unit: CFU/g) prepared with different deoxidizing agent amounts
Deoxidizer dosage/ml Colony count Total number of moulds and yeasts Total number of heat-resistant spores
0 3.3×10 4 910 1.0×10 2
200 3.0×10 3 87 96
400 2.6×10 3 82 91
600 2.1×10 3 76 87
800 2.0×10 3 75 86

Claims (2)

1. A method for producing low germ wheat flour, the method comprising:
(1) Pretreatment of raw grains: CO is adopted as wheat raw grain 2 ：N 2 Air-conditioned gas storage of =1:4, and storage is performed for 4 months under certain temperature-controlled humidity-controlled environment; wherein the temperature and humidityRespectively controlling at 10deg.C and 30%,
(2) After storage, primarily cleaning the wheat, wherein the primary cleaning comprises two screening steps, one stone removing step, one magnetic separation step, three wheat threshing steps and three air separation steps to obtain clean wheat;
(3) Wheat wetting: moistening the obtained clean wheat with low pH sterile water solution of pH 4.8 prepared from citric acid, malic acid, acetic acid and water at 25deg.C for 4 hr, and introducing CO into a wheat moistening bin 2 ：N 2 =1:3.5 gas, bringing the final moisture content of wheat to 14.5%;
(4) And (3) secondary cleaning: removing part of wheat bran by pre-peeling, threshing, screening and winnowing, and removing 4% of wheat bran on the surface of wheat;
(5) Surface sterilization: feeding the wheat in the step (4) into a low-temperature plasma treatment system, setting the output power of the system to be 600W, setting the time to be 120min, setting the cycle times to be 6 times, and carrying out surface sterilization treatment on the wheat; then, carrying out surface irradiation sterilization on the flowing wheat for 100min by adopting a 200W ultraviolet device;
(6) Grinding and pulverizing, and sieving: grinding and screening wheat, and introducing ozone to perform ozone fumigation sterilization treatment to obtain wheat flour; the treatment conditions of ozone fumigation sterilization are as follows: ozone concentration is 50mg/L, and the treatment is carried out for 60min;
(7) And (3) packaging: the active deoxidizing package is adopted, each bag contains 2.5kg of wheat flour, and a bag of granular deoxidizer of reduced iron powder with deoxidizing amount of 200 ml/bag is arranged in the bag to obtain the low-bacteria wheat flour.
2. The low germ wheat flour of claim 1 prepared by the process.
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