面粉厂粉间工艺改造与技术创新  

Technological Transformation and Innovation of Milling Workshop in Flour Mill

作　　者：石玉飞 唐智勇 Shi Yufei;Tang Zhiyong(Shenzhen Flour Co.,LTD.,Shenzhen,Guangdong 518057)

机构地区：[1]深圳市面粉有限公司,广东深圳518057

出　　处：《粮食科技与经济》2021年第1期131-133,共3页Food Science And Technology And Economy

基　　金：广东省农业农村厅研究课题(KA1810306)。

摘　　要：为加强清理分级,提纯物料,提高面粉产品质量,通过延长磨辊和增加筛理面积对面粉厂的粉间进行工艺改造。结果表明,改造后,高精度面粉的出粉率大幅提高,从40%提高至52%,总粉麸比率在77%左右时累计灰分由0.64%下降至0.61%。通过延长磨辊和增加筛理面积,加强清粉分级,提纯物料,使好料不后推,次料不前提,符合轻研细磨要求,提高了好粉的出粉率,提升了产品品质,达到技术改造的目的。In order to strengthen the cleaning and grading,purify the materials and improve the quality of flour products,technological transformation of flour workshop was carried out by extending the contact length of grinding roller and increasing the sifting area.The results showed that the flour yield of high-precision flour increased greatly from 40%to 52%,and the total ash content decreased from 0.64%to 0.61%after technological transformation.Flour yield and product quality improved.The purpose of technological transformation achieved.

关 键 词：粉间 工艺改造 磨辊 筛理面积 

分 类 号：TS211.8[轻工技术与工程—粮食、油脂及植物蛋白工程]