Processing method for producing low-bacterium wheat flour

Abstract

The invention relates to a processing method for producing low-bacterium wheat flour, comprising the following steps: 1) cleaning raw material wheat for removing impurities; 2) carrying out ozone treatment on the raw material wheat via a circulating fumigation pipeline under the treatment conditions that the concentration is 75ppm and the time lasts for 20min, and then moistening the wheat under the conditions that the temperature is 10 DEG C and the time lasts for 20min, so that the moisture content of a sample is increased from 11% to 14-15%; 3) grinding the wheat prepared in step 2) into wheat flour; 4) carrying out cleaning production by virtue of an HACCP (Hazard Analysis Critical Control Point) technology in the whole processing process. Under the technological conditions, in the wheat flour, the total bacterial count, the total aerobic spore count and the total mould count are respectively 470CFU / g, 180CFU / g and 340 CFU / g, and the total bacillus cereus count and the total escherichia coli count are both less than 10CFU / g; the bacteria carrying amount is reduced by 50-60% compared with that of contrast wheat flour and is lower than the limit index of microorganisms of Australian wheat flour, but the quality of the wheat flour is not affected.

Description

technical field [0001] The invention relates to a processing method for producing low-bacteria wheat flour. Background technique [0002] my country is the world's largest wheat producer and consumer, with an average annual wheat output of nearly 100 million tons. Microbial contamination in wheat is ubiquitous, and it is difficult to eliminate it by traditional wheat flour processing technology, and it is susceptible to secondary contamination by microorganisms during processing. A large amount of sterilization can not completely kill heat-resistant bacteria during baking, which seriously affects food safety. At the same time, in order to ensure food safety, domestic large-scale food processing At present, there is no low-bacteria wheat flour milling technology in China, and it is difficult to process wheat flour that meets the requirements of low-bacteria from domestic wheat. Therefore, reducing or controlling microorganisms in wheat processing is the key to solving the s...

AI Technical Summary

Problems solved by technology

However, due to the high amount of bacteria in my country's raw material wheat, which is 2-3 times that of foreign wheat, the production process is prone to secondary pollution by microorganisms, so that the produced wheat flour has a high bacteria content, which seriously affects food safety and cannot meet Large-scale food processing enterprises have requirements for the microbial indicators of wheat flour, so the wheat processing link is the key to solving the safety problems of wheat flour and its products