新疆小麦搭配制粉与拉条子面粉加工工艺的研究  

Xinjiang Wheat Milling Collocation with Sliver of Flour Processing Technology Research

作　　者：牛淑萍[1,2] 杨海燕[1] 

机构地区：[1]新疆农业大学食品与药学学院,新疆乌鲁木齐830052 [2]新疆仓麦园有限责任公司,新疆昌吉831100

出　　处：《农产品加工》2016年第2期24-28,共5页Farm Products Processing

摘　　要：以新疆产小麦为研究对象,通过测定5种小麦的小麦品质与面粉粉质特征筛选出2种小麦,通过不同搭配比例,并结合熟食感官评价,得到拉条子的配麦比例;采用四皮三芯制粉设备进行生产,经综合分析与市售普通面粉对比,得到专用粉加工最佳工艺,为拉条子产业化生产提供理论依据。结果表明,新疆拉条子的配比(宁春18号∶新冬17号)为2∶8。拉条子专用粉的生产为取粉2B,3B和4B皮磨,以及1M,2M和3M芯磨前路粉,此时的取粉率为93.5%。This paper analyse the quality of five grains of wheat,wheat flour,and dough to find found that large differences in the quality of these five wheat. Xinjiang pull strip flour is produced with four leather three-pin milling equipment in this paper. It is also to get the technological parameter for the industrial production of wheat flour. After comprehensive comparison Ningchun 18（B） and new winter 17（D） to product wheat flour. After B and D mixed in different,the characteristics of its flour silty in each proportion analysed,we chose the proportion B∶D as 2∶8. Considering the wheat flour quality, the proprietary of flour and the economic for production,the best flour processing optimum is taking powder of 2B,3B,4B,1M,2M and 3M anterior powder,and extraction rate is 93.5%.

关 键 词：小麦搭配 拉条子 面团品质 

分 类 号：S512.1[农业科学—作物学]