米粉一步成型新工艺探讨  

Delving into the New Technology of One-step Shaping of Rice Noodles

作　　者：邓靖[1] 林亲录[1] 金阳海[1] 

机构地区：[1]湖南农业大学食品科技学院,湖南长沙410128

出　　处：《粮食与饲料工业》2004年第5期18-20,共3页Cereal & Feed Industry

摘　　要：介绍了米粉一步成型新工艺、新设备,并对影响粉丝浑汤性、柔韧性、断条性、粘度等因素进行了探讨。通过试验得出了米粉加工的最佳生产工艺,即选择原料米的含水量26%～28%,老化时间为6～7h。分析了该工艺的优点及存在的问题,并提出了工艺设计中的改进措施。The new technology and equipment for producing rice noodles in one process step is presented. The factors affecting the turbidity of the noodle soup, and the pliability, breakage and viscosity of the cooked noodles have been studied. Through tests the optimum working conditions of the new technology are found to be that: moisture content of the raw material 26%～28%, aging time 6～7 h. In addition, the advantages and existing problems of this process are analyzed, and the measures to be taken for improvement are set forth.

关 键 词：米粉 一步成型 生产工艺 大米 生产设备 

分 类 号：TS21[轻工技术与工程—粮食、油脂及植物蛋白工程]