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.
作者
宋喜雅
岳清华
王瑞
宋安琪
林江涛
Song Xiya;Yue Qinghua;Wang Rui;Song Anqi;Lin Jiangtao(College of Food Science and Engineering,Henan University of Technology,Zhengzhou 450001)
出处
《中国粮油学报》
CAS
CSCD
北大核心
2024年第5期216-224,共9页
Journal of the Chinese Cereals and Oils Association
关键词
干法制粉
半干法制粉
湿法制粉
原料品质
dry milling
semi-dry milling
wet milling
raw material quality
