过热蒸汽处理对青麦仁的减菌效果及品质的影响

Effect of Superheated Steam Treatment on Bacteria-Reducing and Quality of Green Wheat Berry

摘要:

采用过热蒸汽对青麦仁进行减菌处理，研究过热蒸汽对青麦仁的减菌效果及品质的影响，以保证其储藏品质。通过改变过热蒸汽的处理时间和温度，考察对青麦仁菌落总数、水分、叶绿素和淀粉的影响。结果表明，过热蒸汽处理时间和温度对减菌效果和叶绿素影响很大，对青麦仁的水分和淀粉影响不大。青麦仁的菌落总数随着过热蒸汽处理时间的延长和温度的升高而下降，过热蒸汽处理后的青麦仁随着储藏时间的延长其菌落总数会增加，处理时间为3 min，处理温度为110 ℃时，青麦仁的菌落总数为2.57 log(CFU/g)，青麦仁的水分、叶绿素、淀粉分别为54.42%、6.5 mg/100 g、44.2%，较好的保持了青麦仁的品质。处理后的青麦仁储藏时间可延长至30 d，菌落总数为4.50 log(CFU/g)，仍符合食品标准。因此，过热蒸汽可有效的降低青麦仁中的微生物，且不会对青麦仁的品质造成过大影响。

Abstract:

The effect of superheated steam treatment on bacteria-reducing and quality of green wheat berry was studied to guarantee the storage quality.The effects on total number of colonies moisture, chlorophyll and starch were investigated by changing the time and temperature of superheated steam treatment. Results showed that the time and temperature of superheated steam treatment greatly affected the bacteria-reducing and chlorophyll but had little effect on the moisture and starch of green wheat berry. The total number of colonies of green wheat berry decreased with the increase of time and temperature of superheated steam treatment while increased with the storage time prolonging. The total number of colony of the green wheat berry was 2.57 log(CFU/g) after the heat steam treatment at 110 ℃ for 3 min, and the contents of moisture, hlorophyll and starch of green wheat berry were 54.42%, 6.5 mg/100 g, 44.2%, respectively, which made the green wheat berry in good quality. The storage time of green wheat berry could be prolonged for 30 d with a total number of colonies of 4.50 log (CFU/g) after the heat steam treatment , which was still in accordance with the food standards. Consequently, the superheated steam could effectively reduce microorganisms in green wheat berry and had little effect on the quality.