Liu Chong, Zhang Yanyan, Li Huan, Li Limin, Zheng Xueling
College of Grain, Oil and Food Science, Henan University of Technology, Zhengzhou, Henan 450001 People's Republic of China.
J Food Sci Technol. 2020 Oct;57(10):3893-3902. doi: 10.1007/s13197-020-04421-6. Epub 2020 Apr 10.
The effects of ozone treatment on microorganism and volatile substances of wheat bran, as well as on the quality of fresh noodles made from wheat flour supplemented with ozone treated wheat bran were studied in this paper. Results showed that the optimized condition of ozone treatment was 50 min treatment time and optimized condition of bran properties were 15% moisture content, 15 mesh particle size. Under the optimized condition microbial contents in the wheat bran can be reduced more than 90% after ozone treatment. There was no significant increase in microbial contents of treated wheat bran during storage, whereas the types of volatile substances were gradually decreased. After the ozone treated wheat bran was added back to wheat flour and used for fresh noodles preparation, there were relatively few changes in the quality of the fresh noodles but the shelf life was prolonged as compared to the untreated bran.
本文研究了臭氧处理对麦麸微生物和挥发性物质的影响，以及对添加了臭氧处理麦麸的小麦粉制作的鲜面条品质的影响。结果表明，臭氧处理的优化条件为处理时间50分钟，麸皮性质的优化条件为含水量15%、粒度15目。在优化条件下，臭氧处理后麦麸中的微生物含量可降低90%以上。处理后的麦麸在储存期间微生物含量没有显著增加，而挥发性物质的种类逐渐减少。将臭氧处理后的麦麸添加回小麦粉中用于制作鲜面条后，鲜面条的品质变化相对较小，但与未处理的麸皮相比，保质期延长了。
