米制粉方式及影响因素研究进展
Research Progress on Rice Milling Methods and Influencing Factors
宋喜雅 1岳清华 1王瑞 1宋安琪 1林江涛1
作者信息
- 1. 河南工业大学粮油食品学院,郑州 450001
- 折叠
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.
Abstract
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Key words
dry milling/semi-dry milling/wet milling/raw material quality引用本文复制引用
出版年
2024
NETL
NSTL
万方数据