面粉厂制粉工艺调整的效果  

The effect of the flour milling process adjustment

作　　者：白小芳[1] 

机构地区：[1]北京市经济管理学校,北京100142

出　　处：《食品科技》2014年第7期161-167,共7页Food Science and Technology

摘　　要：我国的农业大都是分散的小农经济,由于种植、收购、储藏、运输等多方面的原因,同品种小麦的品质变动很大。给面粉厂的生产及产品质量的稳定带来一定的影响。目前,国内大多数面粉厂还在使用20世纪70年代定型的老式液压磨或老式气压磨,并且采用前路出粉法的制粉工艺。其主要特点是设备陈旧、工艺落后、产品质量差、出粉率低。针对这种情况,我们应该采取加强清理,提高研磨效率,扩大清粉范围,保证筛理效率,利用合理的制粉工艺,以提高小麦制粉的工艺效果。Are mostly scattered small peasant economy of agriculture in our country, the cultivation, acquisition, storage, transportation and so on all sorts of reasons, with the quality of the wheat varieties varied greatly. For flour mills production brings the certain effect and the stability of product quality. At present, most domestic mills are in use in the 1970 s, finalize the design of the old hydraulic or old- fashioned pneumatic grinding, and the road ahead for the powder method of milling process. Its main characteristic is outdated equipment, backward technology, poor product quality, flour yield is low. Clear for this kind of situation, we should take to strengthen, improve the grinding efficiency, expand the scope of whey powder, ensure the screening efficiency, using reasonable milling technology, in order to improve the effect of wheat flour processing.

关 键 词：制粉工艺 粉路流程 研磨 清粉 筛理 提高效率 

分 类 号：TS210.4[轻工技术与工程—粮食、油脂及植物蛋白工程]