Production method for wheat flour with low bacteria

Abstract

The invention discloses a production method for wheat flour with low bacteria, and belongs to the field of wheat milling. The production method includes the following steps: 1) pre-processing, namelya step of adopting controlled atmosphere storage after unprocessed food grains are cleaned, and controlling temperature and humidity; 2) primary cleaning, namely a step of performing sifting, stone removing, magnetic separation, wheat scouring and winnowing on wheat to perform primary cleaning, and then putting the wheat into a wheat cleaning cabin; 3) wheat wetting, namely s step of performing wheat wetting and controlled atmosphere wheat wetting by adopting high-frequency vibration dampening and low-pH sterile water; 4) secondary cleaning, namely a step of adopting pre-peeling, wheat scouring, screening and winnowing to remove partial bran; 5) surface sterilization, namely a step of adopting dynamic circulating low temperature plasma and ultraviolet radiation to perform synergetic sterilization; 6) grinding and milling; 7) flour sieving, namely a step of adopting an ozone fumigation technology to process flour during flour sieving; and 8) packaging, namely a step of performing activedeoxygenated packaging on the flour. The method is simple in technology, green and environmentally-friendly, and significant in sterilization effect; and the microbiological indexes of the obtained wheat flour with low bacteria are as follows: a total number of colonies is less than or equal to 2.5*10<3>CFU / g, a total number of mould and yeast is less than or equal to 2.2*10<2>CFU / g, and a totalnumber of heat-resistant spores is less than or equal to 60 CFU / g.

Description

technical field [0001] The invention belongs to the field of wheat flour milling, and in particular relates to a production method of low-bacteria wheat flour. Background technique [0002] Wheat will inevitably come into contact with soil and other objects during the process of field growth, harvesting, storage and transportation, and the surface will carry a large number and variety of microorganisms. Wheat flour made from wheat through milling process is an important raw material for people's staple food and food industry, and it is very important to ensure people's health and the quality and safety of industrial products such as food. Wheat flour contains rich nutrients such as carbohydrates, proteins, and inorganic salts, which provide good basic conditions for the growth and reproduction of microorganisms. Once the conditions are right, microorganisms can multiply rapidly, causing heat, mildew, and even mycotoxins in wheat flour, which have a serious impact on eating ...

AI Technical Summary

Problems solved by technology

[0004] In order to overcome the defects of existing wheat flour milling without microbial control technology, the present invention adopts air conditioning combined with temperature and humidity control storage technology to suppress microbial reproduction after the raw grain is purchased into the warehouse; Combining low-pH sterile water and modified atmosphere to moisten the wheat, so as to inhibit the growth of microorganisms; use cold source low-temperature plasma treatment system and ultraviolet radiation to sterilize the wheat before the clean wheat goes into the mill; The dynamic ozone fumigation method is used to sieve and sterilize the wheat flour; the deoxygenated active packaging method is adopted in the packaging stage, and finally a complete low-bacteria wheat flour processing technology with significant bacteria reduction effect is formed.

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