两种小麦搭配方案对制粉效果的影响  

Influences of two wheat blending schemes on powder process effects

作　　者：刘光辉[1] 

机构地区：[1]江苏省淮安新丰面粉有限公司,淮安223300

出　　处：《粮食与食品工业》2014年第5期33-35,共3页Cereal & Food Industry

摘　　要：以来源于不同麦区的4个小麦品种为试验材料,分析研究了不同搭配比例对产品生产、质量、得率、收入、能源消耗等方面的影响,试验结果表明:以安徽白麦64%、丁集白麦8%、姜堰红麦28%搭配的方案A,总出粉率可以增加1.98%,特别是附加值较高的超级粉,更是能够增加7.91%,每生产100 t面粉产品,可增加收入5 909.6元,经济效益较好。Taking 4 wheat varieties from different wheat areas as experimental materials, in- fluences of different blending proportion on production, quality, yield, income, energy consump- tion and other aspects were analysed. Results show that, scheme A. blending of Anhui pure wheat 64~, Dingji pure wheat 8%, Jiangyan red wheat 28%, the total flour yield can increase 1.98%, especially for the super powder of higher additional value, can increase 7.91. Each 100 t powder product can increase income of 5 909.6 RMB and have preferably economic benefits.

关 键 词：小麦 搭配 制粉 出粉率 

分 类 号：TS211.4[轻工技术与工程—粮食、油脂及植物蛋白工程]