米制粉方式及影响因素研究进展  

Research Progress on Rice Milling Methods and Influencing Factors

作　　者：宋喜雅 岳清华[1] 王瑞[1] 宋安琪 林江涛[1] Song Xiya;Yue Qinghua;Wang Rui;Song Anqi;Lin Jiangtao(College of Food Science and Engineering,Henan University of Technology,Zhengzhou 450001)

机构地区：[1]河南工业大学粮油食品学院,郑州450001

出　　处：《中国粮油学报》2024年第5期216-224,共9页Journal of the Chinese Cereals and Oils Association

摘　　要：我国是稻谷生产大国。近年来,随着饮食结构的不断升级,米制食品消费量剧增,拥有广阔的前景。这些米制食品大多由大米粉制成,而大米粉在制粉时不同的制粉方式对大米粉的品质影响很大,它能够决定制得米粉的品质及其加工适用性。目前,常用的制粉方式主要有干法制粉、湿法制粉和半干法制粉。文章对3种制粉方式的研究现状进行综述,并论述了影响制粉工艺的主要因素,以期为米制粉产业提供一定的参考。China is a big rice producing country.In recent years,with the continuous upgrading of the dietary structure,the consumption of rice food has increased dramatically and has broad prospects.Most of these rice foods are made of rice flour,and the different milling methods of rice flour have a great influence on the quality of rice flour,determining the quality and processing applicability of rice flour.At present,there are three main methods of pulverizing:dry pulverizing,wet pulverizing and semi-dry pulverizing.Therefore,in this paper,the research status of three milling methods was summarized,and the main factors affecting the milling process were discussed to provide some reference for the rice milling industry.

关 键 词：干法制粉 半干法制粉 湿法制粉 原料品质 

分 类 号：TS213.3[轻工技术与工程—粮食、油脂及植物蛋白工程]