CN114570451A - 一种小麦润麦期杀菌及灭酶的处理工艺 - Google Patents
一种小麦润麦期杀菌及灭酶的处理工艺 Download PDFInfo
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Abstract
本发明提供一种小麦润麦期杀菌及灭酶的处理工艺,涉及面粉加工技术领域,具体包括:小麦原粮经过清理除杂、筛选、去石等工序,对原粮进行清理除杂;将臭氧发生器与润麦仓连通;将清理好的小麦置于已经通入臭氧的润麦仓中,控制环境温度为22‑27℃,并用生活饮用水调节小麦水分含量至14‑15%;整个润麦仓臭氧的浓度维持在80‑95mg/L,出仓后的小麦进行研磨之分,进行筛理,去除麸皮,收集面粉即可。本发明得到的面粉其细菌、霉菌致死率为95%以上,呕吐毒素量在润麦期未增加,且不会破坏面粉品质,甚至还有增白的功效。本发明设计合理,设备简单,生产效率高,杀菌、灭霉效果好,便于规模化生产和推广。
Description
技术领域
本发明涉及面粉加工技术领域,更具体的说是涉及一种小麦润麦期杀菌及灭酶的处理工艺。
背景技术
小麦是世界三大粮食作物之一,也是我国仅次于稻谷的第二大粮食。馒头、面条、包子等面制品是我国北方最为主要的传统食物。目前世界约有35%的人口经常食用面包、饼干等面制品。小麦粉是小麦经清理、润麦、研磨而成的粉末。小麦粉的生产是一个复杂的多工序过程,在此过程中,需将小麦粒中的胚乳和麦皮(果皮和种皮)和胚分离,并研磨成粉。但是小麦皮层带有一定量的微生物,一旦环境适宜,小麦及小麦粉会逐渐发热霉变,不仅造成粮食巨大损失,还会导致大量致病菌的繁殖及真菌毒素的产生,从而导致食品安全性下降,甚至可能威胁人类的健康。
小麦及小麦粉中的致病菌主要以蜡样芽胞杆菌、镰刀菌为主,目前已有报道食用含有这些菌的小麦及小麦粉而造成的食物中毒事件,严重的造成人类急性、慢性中毒,甚至损害机体,并且其产生的真菌毒素具有致畸、致癌、致突变的作用。其中以镰刀菌产生的次级代谢产物---呕吐毒素为主要的真菌毒素。
呕吐毒素不仅会对小麦细胞造成毒害作用,还会通过小麦粉影响到人类的健康,因为人类对呕吐毒素的敏感程度低,所以容易被忽视,且研究表明贲门癌和大骨节病的高发与食用呕吐毒素的小麦及小麦粉有关。呕吐毒素产生已经引起广泛的关注。目前,呕吐毒素的去除方法有物理法、化学法、生物法,但是物理法的效果不佳,且对小麦的营养物质造成不同程度的影响。化学法所使用的化学试剂可能会引起食品感官特性的改变、营养成分的流失。生物法的成本较高,效果也不稳定。
因此,如何提供一种绿色、不损害小麦及小麦品质的方法是本领域技术人员亟需解决的技术问题。
发明内容
有鉴于此,本发明提供了一种小麦润麦期杀菌及灭酶的处理工艺,不仅可以抑制甚至杀死细菌、霉菌,抑制润麦期呕吐毒素的产生,而且本发明提供的处理工艺高效、绿色环保,且能够更好提升小麦面粉的品质及安全保证。
为了实现上述效果,本发明一种小麦润麦期杀菌及灭酶的处理工艺,包括以下步骤:
S1、预处理:对小麦原粮进行除杂、筛选、去石;
S2、水分调节:对小麦原粮进行水分调节,之后转入润麦仓中,环境温度为22-27℃;
S3、杀菌及灭酶:将臭氧发生器连通至润麦仓中,调节臭氧通入量为80-95mg/L;
S4、研磨制粉:将经S3处理的小麦进行研磨制粉,进行筛理,去除麸皮,收集面粉即可。
优选的,S3所述臭氧通入时间为48-72h,为整个润麦期。
进一步,S3所述除菌及灭霉即采用高浓度的臭氧除菌、灭霉法。
优选的,S3所述水为生活饮用水,且所述水分调节小麦含水量至14-15%。
优选的,S4所述面粉的粒径为80-120目。
总之,本发明至少具备如下的技术优势:本发明采用高浓度的臭氧除菌灭酶方式,将臭氧释放到密闭空间,尤其是在小麦的润麦期,使得整个空间都充满了臭氧气体,因而处理的范围广,使用方便。同时臭氧是一种有较强的氧化性且常温下稳定性差的气体,它会自发地分解为羟基自由基和其他种类的自由基,正是这种自由基的氧化性使被臭氧熏蒸处理过的产品表层被氧化。
进一步,臭氧在降解为氧气时会产生一种强氧化自由基,其可以穿透微生物的细胞壁而使其死亡,本发明在润麦期通入臭氧,可以有效杀死之前存在的霉菌、细菌,保证食品安全。
且,经润麦前取样制粉后测得细菌106cfu/ml,霉菌105cfu/ml,脱氧雪腐镰刀菌烯醇(呕吐毒素)1569μg/kg,玉米赤霉烯酮81μg/kg,白度为70;通入臭氧杀菌制粉后,取样测得细菌104cfu/ml,霉菌103cfu/ml,脱氧雪腐镰刀菌烯醇(呕吐毒素)952μg/kg,玉米赤霉烯酮56μg/kg,白度为79。以上数据显示,本发明得到的面粉其细菌、霉菌致死率均为95%以上,呕吐毒素量在通入臭氧后的润麦期有所减少,且不会破坏面粉品质,甚至还有增白的功效。
综上所述,本发明设计合理,高效、绿色,集杀菌、灭霉、抑制呕吐毒素为一体,效果较好,便于规模化生产;同时本发明通过在润麦期通入高浓度臭氧可以有效杀死之前存在的细菌、抑制润麦期细菌、霉菌的产生,避免呕吐毒素的产生,从而制得更高品质的面粉。
具体实施方式
下面将结合本发明实施例,对本发明实施例中的技术方案进行清楚、完整地描述,显然,所描述的实施例仅仅是本发明一部分实施例,而不是全部的实施例。基于本发明中的实施例,本领域普通技术人员在没有做出创造性劳动前提下所获得的所有其他实施例,都属于本发明保护的范围。
实施例1
本实施例提供了一种小麦润麦期杀菌及灭酶的处理工艺,包括以下步骤:
S1、预处理:对小麦原粮进行除杂、筛选、去石;
S2、水分调节:对小麦原粮进行水分调节(14-15%),之后转入润麦仓中,环境温度为22-27℃;
S3、杀菌及灭酶:将臭氧发生器连通至润麦仓中,调节臭氧通入量为80-95mg/L;
S4、研磨制粉:将经S3处理的小麦进行研磨制粉,进行筛理,去除麸皮,收集面粉(80-120目)即可。
为了进一步优化上述技术方案,S3臭氧通入时间为48-72h,为整个润麦期。
为了进一步优化上述技术方案,S3水为生活饮用水,且所述水分调节小麦含水量至14-15%。
为了进一步优化上述技术方案,S4面粉的粒径为80-120目。
本说明书中各个实施例采用递进的方式描述,每个实施例重点说明的都是与其他实施例的不同之处,各个实施例之间相同相似部分互相参见即可。对于实施例公开的装置而言,由于其与实施例公开的方法相对应,所以描述的比较简单,相关之处参见方法部分说明即可。
对所公开的实施例的上述说明,使本领域专业技术人员能够实现或使用本发明。对这些实施例的多种修改对本领域的专业技术人员来说将是显而易见的,本文中所定义的一般原理可以在不脱离本发明的精神或范围的情况下,在其它实施例中实现。因此,本发明将不会被限制于本文所示的这些实施例,而是要符合与本文所公开的原理和新颖特点相一致的最宽的范围。
Claims (4)
1.一种小麦润麦期杀菌及灭酶的处理工艺,其特征在于,包括以下步骤:
S1、预处理:对小麦原粮进行除杂、筛选、去石;
S2、水分调节:对小麦原粮进行水分调节,之后转入润麦仓中,环境温度为22-27℃;
S3、杀菌:将臭氧发生器连通至润麦仓中,调节臭氧通入量为80-95mg/L;
S4、研磨制粉:将经S3处理的小麦进行研磨制粉,进行筛理,去除麸皮,收集面粉即可。
2.根据权利要求1所述的一种小麦润麦期杀菌及灭酶的处理工艺,其特征在于,S3所述臭氧通入时间为48-72h,为整个润麦期。
3.根据权利要求1所述的一种小麦润麦期杀菌及灭酶的处理工艺,其特征在于,S3所述水为生活饮用水,且所述水分调节小麦含水量至14%-15%。
4.根据权利要求1所述的一种小麦润麦期杀菌剂灭酶的处理工艺,其特征在于,S4所述面粉的粒径为80-120目。
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FR2845015A1 (fr) * | 2002-09-27 | 2004-04-02 | Green Technologies Sarl | Procede pour le traitement a l'ozone de matieres vegetales |
CN102513174A (zh) * | 2011-12-16 | 2012-06-27 | 漯河大中原食品有限公司 | 一种小麦调质灭菌方法 |
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