小麦粉生产过程中微生物污染防控技术研究进展

›› 2008, Vol. 10 ›› Issue (6): 95-100.

小麦粉生产过程中微生物污染防控技术研究进展

谭静[1,2] 张晓琳[1] 陶浩瀚[1] 张恩平[2]

[1]国家粮食局科学研究院,北京100037 [2]西北农林科技大学动物科技学院,陕西杨凌712100

收稿日期:2008-10-13 修回日期:2008-11-24 出版日期:2008-12-15 发布日期:2009-07-29
通讯作者: 张晓琳，副研究员，博士，主要从事微生物与生物技术研究。E-mail：zxl@chinagrain．org
作者简介:谭静|硕士研究生|主要从事粮食与饲料安全性研究。E—mail：tanjing2007@yahoo．com．cn；
基金资助:
国家科研院所社会公益研究专项（2005DIB4J151）资助.

Research Progress on Prevention and Control Technology of |Microbial Contamination in Wheat Milling Process

TAN Jing, ZHANG Xiao-lin| TAO Hao-han| ZHANG En-ping

1 Academy of State Grain Administration, Beijing 100037|2 Northwest A ＆ F University, Shaanxi Yangling 712100, China

Received:2008-10-13 Revised:2008-11-24 Online:2008-12-15 Published:2009-07-29

摘要/Abstract

摘要：

小麦粉是世界上最主要的食品和食品原料之一。我国小麦粉中微生物含量较高,一般为103-105cfu/g,不利于其储藏期间的品质保持和加工食品的卫生安全,甚至给人们的身体健康带来潜在的危害。围绕我国小麦粉微生物污染现状,以及小麦粉生产过程中易被微生物污染的环节,探讨了小麦粉生产过程中微生物的防控技术,为提高我国小麦粉的食用安全性提供参考。

关键词: 小麦粉生产过程微生物污染防控技术

Abstract:

Wheat flour is one of the most important food and food raw material. The high microorganism contents of wheat four produced in China generally reached103 - 105 cfu/g, which would go against the quality stability and food safety during wheat flour storage, and even have potential hazard to human health. Focusing on the status quo of wheat flour microbial contamination in China, and the process susceptible to microbial contamination, this paper discusses the prevention and control technologies for microorganisms in wheat milling process, and provides references for improving wheat flour safety.

Key words: wheat flour, wheat milling process, microbial contamination, prevention and control technology

中图分类号:

S172

谭静,张晓琳,陶浩瀚,张恩平. 小麦粉生产过程中微生物污染防控技术研究进展[J]. , 2008, 10(6): 95-100.

TAN Jing, ZHANG Xiao-lin| TAO Hao-han| ZHANG En-ping . Research Progress on Prevention and Control Technology of |Microbial Contamination in Wheat Milling Process[J]. , 2008, 10(6): 95-100.