江西直条米粉与柳州螺蛳粉生产工艺的比较及创新  

Comparison and innovation of production technology of Jiangxi straight rice noodles and Liuzhou river snails rice noodles

作　　者：韦斌 傅晓如 吕齐明 WEI Bin;FU Xiao-ru;LV Qi-ming(Jiangxi Grain and Oil Science and Technology Innovation and material Reserve Center,Nanchang 330029,China)

机构地区：[1]江西省粮油科技创新和物资储备中心,江西南昌330029

出　　处：《粮食与饲料工业》2022年第1期32-33,38,共3页Cereal & Feed Industry

摘　　要：江西直条米粉和柳州螺蛳粉因其独特的风味在我国南方地区深受人们的喜爱,他们都是以大米为主要原料,生产原理、设备也大致相同,但设备的自动化程度普遍较低。通过对两者生产工艺和设备的比较分析,探讨各自存在的优缺点,并提出了今后技术创新的方向,以达共同发展的目的。Both Jiangxi straight rice noodles and Liuzhou river snails rice noodles use rice as the main raw material,and the production principles and equipment are roughly the same,but the degree of automation of the equipment is generally low.Through the comparative analysis of the two production processes and equipment,the advantages and disadvantages of each are discussed,and the direction of future technological innovation is proposed to achieve the purpose of common development.

关 键 词：直条米粉 螺蛳粉 生产工艺 创新 

分 类 号：TS210.4[轻工技术与工程—粮食、油脂及植物蛋白工程]