配粉工艺的设计与应用  

Design and Application on Technology of Flour Compounding

作　　者：林江涛[1] 温纪平[1] 田建珍[1] 郭祯祥[1] 

机构地区：[1]河南工业大学,河南郑州450052

出　　处：《粮食与饲料工业》2006年第8期13-14,19,共3页Cereal & Feed Industry

摘　　要：随着食品工业的发展,专用小麦粉的分类越来越细,市场占有率也越来越高,配粉技术的重要性日益增加。为了完善配粉工艺,结合多年配粉工艺设计经验,详细阐述了各配粉工序功能、配粉工艺设计、配粉工艺应用以及配粉时应注意的一些问题等,并分析了当前配粉工艺中的不足之处以及今后的发展方向。With the development of the food industry, the classifications and the market shares of tailored flour become more and more, and the technology of the flour compounding becomes more important. The functions of every working procedure, the technology design and its application as well as some problems to be noted during flour compounding were expatiated in the study. Ultimately, the scarcity and the prospect of flour compounding technology were brought forward.

关 键 词：小麦粉 配粉 工艺 设计 应用 

分 类 号：TS211[轻工技术与工程—粮食、油脂及植物蛋白工程]