| 小麦玉米复合粉生产工艺的研究 |
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| 引用本文： | 苏士光,李亚男,刘壮,严昌忠,赵强.小麦玉米复合粉生产工艺的研究[J].武汉工业学院学报,1990(3). |
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| 作者姓名： | 苏士光 李亚男 刘壮 严昌忠 赵强 |
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| 作者单位： | 唐山市粮食局工业公司
(苏士光，李亚男，刘壮，严昌忠)，唐山市粮食局工业公司(赵强) |
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| 摘 要： | 本文通过实验对小麦、玉米搭配加工复合粉的工艺及搭配比例进行了研究.结果表明:“一次性混磨”的加工方法较“先磨粉再混合”的方法好;将小麦、玉米按8:2或7:3的比例进行搭配生产,生产出的小麦、玉米复合粉中人体必需的氨基酸比较全面,胡萝卜素含量0.062mg/100g,略高于上白粉.经食品、饮食行业及集体伙食单位试用,反映较好.
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| 关 键 词： | 搭配加工 小麦玉米复合粉 |
THE STUDY ON THE PRODUCTION TECHNOLOGY OF THE WHEAT-CORN MIXED FLOUR |
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| Su Shiguang Li Yanan Liu ZhuangYan Changzhong Zhao Qiang.THE STUDY ON THE PRODUCTION TECHNOLOGY OF THE WHEAT-CORN MIXED FLOUR[J].Journal of Wuhan Polytechnic University,1990(3). |
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| Authors: | Su Shiguang Li Yanan Liu ZhuangYan Changzhong Zhao Qiang |
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| Affiliation: | The Industry Company of Tang Shan Grain Bureau |
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| Abstract: | This article describes the study on the technology and misng ratio of processing wheat and corn into mixed flour through the experiments. And the result is as follows:the effect of processing wheat and corn into mixed flour is better than that of mixing wheat and flour and corn flour; the mixing ratio of wheat and corn can be 8:2 or 7:3.Compared with the 2nd Grade Special Flour, the conten tof essential amino acid in this product is well balanced and its carratene content (0.062mg/100g) Is also slightly higher than that of the 2nd Grade Special Flour.This product has been praised by some food business and restaurants in its probation. |
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| Keywords: | processing in different proportions wheat-corn mixed flour |
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