通过联产强化半硬质小麦的蒸煮品质  

Enhancing the Cooking Quality of Semi-durum Wheat through Co-production

作　　者：刘红俭 LIU Hongjian(Zhengzhou Jiuyi Grain Engineering Co.,Ltd.,Zhengzhou 450007,China)

机构地区：[1]郑州久依粮食工程有限公司,河南郑州450007

出　　处：《现代食品》2021年第14期5-7,14,共4页Modern Food

摘　　要：对半硬质小麦的加工工艺进行探讨,分别从清理工段、研磨工段、筛分工段、清粉工段的工艺设置和设备选用方面分析研究,在加工过程中,通过将物料的软、硬颗粒分开研磨,筛分后联产出粉,从而生产出与蒸煮面制食品的制作工艺、食用品质要求相适应的面粉。In this paper,the processing technology of semi-hard wheat was discussed,and the process settings and equipment selection of cleaning section,grinding section,screening section and powder cleaning section were analyzed and studied.The method of separating soft and hard particles from grinding,screening and coproduction of powder in the processing process was obtained,so as to produce flour suitable for the production process and edible quality requirements of cooking flour food.

关 键 词：联产 半硬质小麦 蒸煮品质 

分 类 号：TS211[轻工技术与工程—粮食、油脂及植物蛋白工程]