中小型面粉厂粉路分析  

MILL FLOW ANALYSIS OF MEDIUM AND SMALL FLOUR MILLS

作　　者：郭祯祥[1] 焦晓伟[1] 赵艳丽[1] 朱青霞[1] 

机构地区：[1]河南工业大学粮油食品学院,河南郑州450001

出　　处：《河南工业大学学报（自然科学版）》2012年第5期38-40,47,共4页Journal of Henan University of Technology：Natural Science Edition

摘　　要：从皮磨、心磨、尾磨、渣磨和清粉系统分析中小型面粉厂的制粉工艺.工艺采用五皮八心一渣两尾,九道清粉的流程,特点是皮磨系统中采用了预磨工序,同时注重清粉机的使用,扩宽了清粉范围,缩小清粉粒差,保证优质粉出粉率.This paper analyzed the flour milling process of the breaking system,reduction system,tailing system, scratch system and purification system of medium and small flour mills.The flour milling process selecting the flows of five breaking steps,eight reduction steps,one starch step,two tailing steps and nine purification steps was characterized in that a pre-milling procedure was adopted in the breaking system,and the use of a purifier was strengthened so as to widen the purification range,reduce the purified particle size difference and ensure high flour yield.

关 键 词：制粉工艺 预磨 清粉 

分 类 号：TS211.4[轻工技术与工程—粮食、油脂及植物蛋白工程]