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面粉包装面对许多因粉体物性和包装体系交互作用所引起的技术问题,面粉的粉体特性制约面粉包装作业的各个环节。基于粉体物性与面粉包装工序的相关性,分析了面粉包装过程及包装装置设计中必须加以注意的技术问题,提出了相应的解决这些问题的方案。 相似文献
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我国面粉工业的现状及发展方向 总被引:1,自引:0,他引:1
张守文 《中国食品用化学品》1998,(2):7-9
论述面粉工业的发展方向,指出专用粉将是行业的主导产品,预混粉和全麦粉应积极开发;行业要调整产品结构延长产业链,对今后面粉行业的技术改造方向也提出了具体意见。 相似文献
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目前我国面粉加工能力已达3.5亿t以上,而需求能力约为1.1亿t。面粉设备平均开工率仅为32%,全行业资产负债率为70.7%,面粉行业加工能力出现严重过剩,且产品科技含量低、附加值低,加工能力与实际需求严重失衡。产品严重同质化、无特色,通粉仍占据主要份额。 相似文献
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随着粮食工业的发展 ,居民饮食习惯的改善 ,家庭组成人口的缩小 ,社会分工的细化 ,面粉市场发生了较大的变化。面制品加工业使用面粉数量剧增 ,居民购买25kg包装面粉的数量在逐步减少 ,而在中心城市 ,2kg、5kg、10kg 小包装面粉产品却开始受到市民的欢迎。但市场上的小包装产品存在着人工包装的痕迹。如2kg、2.5kg的饺子粉多数是用塑料包装物 ,品位不高 ,不利于面粉储存 ,包装安全也受到怀疑。这种产品多数为人工检斤 ,然后用热塑机封口 ,存在的问题是显而易见的。从市场现实和长远考虑 ,面粉厂应根据自身生产线及厂… 相似文献
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《西部粮油科技》2006,31(6):90
第二届中国面粉食品行业经贸洽谈会暨永城撤县设市十周年庆典,10月30日在永城市胜利闭幕。这是一次全国性的大型活动。中国食品工业协会会长王文哲、中国食品工业协会常务副会长韩家增等领导出席了活动。参加大会的各级领导、专家学者、媒体记者、全国面粉食品知名企业家等共3000多人。活动期间举办了“2006面粉加工业发展年会”、“中国面粉食品产品展示展销”、“中国面粉食品生产发展机遇、挑战及对策高层研讨会”、“中国面粉食品优秀企业”和“中国面粉生产10强企业”、“中国面粉行业最具发展潜力10大企业”、“中国面粉行业最具投资潜力10犬企业”、“中国面粉行业最佳营销企业”评选等一系列活动。 相似文献
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<正> 俗话说,巧妇难为无米之炊,我国面粉制造业目前正面临着断炊的危机,这不是笔者危言耸听,而是从刚刚闭幕的中国面粉行业发展理论研讨会上获得的信息。 相似文献
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调味面制品作为方便休闲食品备受欢迎,该行业经过20多年的快速发展,其产业、产品、执行标准及生产许可等方面都发生了很大的变化。本文首先概述了调味面制品的产业发展及行业现状,之后以湖南、河南2大调味面制品生产基地现状为基准,归纳总结了调味面制品的产品标准变化、主要食品添加剂的使用范围变化以及生产许可变化,最后本文对调味面制品的行业发展趋势、产品标准制定以及行业监管制度与措施的配套方向进行了初步的分析和展望,并提出了自己的看法,以期为今后我国调味面制品产业的可持续发展及其安全监管措施的改进提供可行性思路,使得我国调味面制品行业向着绿色、营养、健康的方向发展。 相似文献
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Effects of protein–lipid and starch–lipid complexes on textural characteristics of extrudates based on wheat flour with the addition of oleic acid
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Teresa De Pilli Roma Giuliani Alain Buléon Bruno Pontoire Jack Legrand 《International Journal of Food Science & Technology》2016,51(5):1063-1074
The knowledge of biopolymer changes by extrusion is very important for a wide range of industrial applications that spreads from extruded food to biodegradable packaging. In this article, the formation of starch–lipid and lipid–protein complexes that occurred during the extrusion cooking of wheat flour with the addition of fatty acids was studied. Results showed that the highest barrel temperature (128.3 °C) promoted the formation of starch–lipid complexes in samples made up of wheat starch and wheat flour with the addition of fatty acids. The maximum formation of protein–lipid complexes (68% fatty acid bound to protein) was observed at the highest barrel temperature and water feed content (<22%). This study is a prerequisite for the optimisation of production of expanded extrudates made up of wheat flour and fatty ingredients and for the study of a biodegradable packaging based on by‐product of milling wheat (and fat). 相似文献
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Seren Oguz Nilay Tam Ayca Aydogdu Gulum Sumnu Serpil Sahin 《International Journal of Food Science & Technology》2018,53(5):1269-1277
The aim of this study was to produce pea flour and hydroxypropyl methylcellulose (HPMC)‐based novel nanofibres using electrospinning method. The effects of pH, pea flour and HPMC concentration on apparent viscosity, electrical conductivity of electrospinning solutions and nanofibre characteristics were studied. Solutions were prepared at different pH values (7, 10, 12), with different pea flour concentrations (1%, 2% w/v) and HPMC concentrations (0.25%, 0.5%, 1.0% w/v). For all pea flour concentrations, k values increased significantly with increase in pH and HPMC concentration. It also increased with increase in pea flour concentration for basic solutions. Pea flour concentration increased diameter and water vapour permeability (WVP) values of nanofibres. This study showed that electrospinning was a promising method for fabrication of homogenous pea flour and HPMC‐based nanofibres to be used in packaging industry. 相似文献
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<正>在面粉行业的整合过程中,随着企业规模的不断扩大,品牌的提升,市场的规范,面粉营销方式也发生了较大的改变。 相似文献
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为解决传统甜面酱生产使用批式蒸面设备的生产效率低、卫生环境差、劳动强度高等问题,该研究通过研制面酱连续蒸面机并应用,并与批式蒸面设备进行比较,考察生产指标。结果表明,与批式蒸面设备相比,连续蒸面制得的酱造粒均匀(熟面颗粒直径0.5~1.5 cm占80%左右),面粉熟化度为1.34,发酵成熟的面酱氨基酸态氮含量≥0.5 g/100 g,还原糖含量≥26.0 g/100 g,大肠菌群<10 MPN/100 g,成品呈红褐色有浓郁的酱香和脂香,咸甜适口、味鲜醇厚、粘稠适度,符合相关国标和行业标准。该技术和设备的研究与应用,提升了蒸料品质,降低了人员劳动强度(蒸料量6 t/h,每班次只需要1人操作),可带动面酱生产行业技术进步。 相似文献
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面条是中国的传统食品,也是传统食品工业化生产较成功的范例之一.工业化生产的面条年产值约为我国食品工业总产值的10%,其中方便面产量占全世界总产量的51%,挂面加工消耗的面粉占小麦工业面粉总产量的10%左右.然而,如何提高面条产品质量仍然未得到最终解决.影响面条质量的因素很多,其中原料面粉是影响其质量的主要因素之一,因此研究提高面条质量必须从原料面粉着手.原料对最终产品质量的影响主要体现在面粉中化学成分对产品的作用.面粉中的脂质是面粉的主要化学成分之一,初步研究表明其和蛋白质、淀粉一样,对产品质量有明显的影响.本文综述了国内外对面粉中脂质的研究现状及存在的主要问题,包括研究方法、结论等,同时对面粉中脂质研究的未知领域进行了阐述,并展望了未来本领域的研究内容和趋势. 相似文献
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A.E. Sutton F.H. Arthur K.Y. Zhu J.F. Campbell L.W. Murray 《Journal of Stored Products Research》2011,47(4):399-406
Wheat flour and different packaging surfaces (cardboard, flour bag, muslin bag, paper bag, pallet wrap, plastic overwrap, polyethylene) were exposed to aerosol formulations of either 1% active ingredient (AI) pyrethrin (synergized with piperonyl butoxide)+ 33.6% (AI) methoprene or 3% (AI) pyrethrin + 33.6% AI methoprene. The mixture was formulated as specified on the insecticide labels to give a 100 to 1 ratio of active ingredient pyrethrin to methoprene. Residual bioassays were conducted every two weeks for 16 weeks post-exposure to the aerosol by placing four-week-old larvae of the red flour beetle, Tribolium castaneum (Herbst), or the confused flour beetle, Tribolium confusum (Jacqueline duVal), on treated flour or a treated packaging surface with untreated flour added. T. castaneum was clearly the more susceptible of the two species. Less than 2% of T. castaneum larvae exposed to aerosol-treated flour or packaging surfaces emerged as normal adults, regardless of the pyrethrin concentration. Most of the T. castaneum larvae on treated flour did not advance to the pupal stage because they were either developmentally arrested or died as larvae. They were able to develop further on the treated packaging surfaces, but still could not emerge as adults. T. confusum larvae exposed to aerosol-treated flour or packaging surfaces were able to develop to the pupal or adult stage. Emergence of normal-appearing adults from T. confusum larvae exposed on the packaging surfaces treated with 1% pyrethrin + methoprene gradually increased (range of 29.7 ± 2.9 to 49.0 ± 6.7%, depending on the surface), whereas adult emergence of larvae exposed to treated flour peaked at 10 weeks post-exposure. However, when T. confusum was exposed to 3% pyrethrin + methoprene treated flour or packaging surfaces, adult emergence was reduced. Overall there were few significant differences attributable to the individual packaging surfaces. 相似文献