单颗粒谷物测定系列试验(一)--润麦方式、润麦水分、润麦时间变化对小麦硬度、水分的影响分析

通过对比实验，研究不同润麦方式、润麦时间和润麦水分下，小麦硬度变化趋势及小麦水分的变化规律。试验表明：提高加水量是降低小麦硬度及硬度标准差最主要因素。在相同水分目标下，加水一步到位是最有效的方法。     

小麦剥皮制粉工艺中的动态润麦技术简介

本文主要介绍在小麦剥皮制粉工艺中动态润麦技术，加工工艺优势，动态润麦仓型和仓底结构以及排除剥皮后小麦结拱的技术措施。     

小麦剥皮制粉工艺中动态润麦技术

本文主要介绍在小麦剥皮制粉工艺中动态润麦技术,加工工艺优势,动态润麦仓型和仓底结构以及排除剥皮后小麦结拱的技术措施。     

碾皮小麦润麦时间研究

简要介绍碾皮小麦的润麦方法、润麦工艺、最佳润麦时间及工艺效果分析。     

润麦条件对面粉出粉率的影响

面粉出粉率对于面粉加工极为重要。在面粉加工过程中,润麦条件对面粉出粉率有很大的影响,通过试验可知:润麦条件对面粉出粉率影响大小分别为:水分含量>盐水含量>润麦时间。其中水分含量的增加能够显著提高系统粉和面粉总出粉率;盐水含量的增加能够显著改善面粉出粉率的结构构成,增加1M的出粉率,降低其余系统粉的组分比例;而润麦时间虽然对系统粉出粉率影响较低,但是在润麦时间达到54h后也能够增加1M的出粉率。对面粉品质也有较大的影响。     

单颗粒谷物测定系列试验(二)--润麦方式、润麦水分、时间变化对小麦出粉率的影响分析

通过试验 ,对照不同润麦方式、润麦水分、润麦时间下 ,小麦净麦出粉率、好粉出率的变化情况 ,为加工过程中润麦方案的确定提供相关依据。试验表明 :相同目标水分下 ,一次加水到位可以获得较高的好粉出率及净麦出粉率 ,同时可有效控制面粉吸水率。但在实际加工过程中 ,需根据原料的不同采取不同的润麦方案     

脱皮和润麦条件对紫糯小麦面粉品质的影响

紫糯小麦是一种最新被培育出来并且极具发展前途的小麦品种,其中富含大量有益健康的微量元素和具有潜在最终用途的蜡质淀粉。本研究,就脱皮和润麦条件对面粉质量的影响进行了调查。结果表明,脱皮降低面筋指数、弱化度和面团拉伸能量,但增加了灰分、蛋白质、湿面筋含量、糊化温度、L*值、稳定时间和粉质质量数。最佳润麦条件为脱皮后水分含量15%,时间12小时,温度25℃。此实验结果将有助于开发特殊的紫糯小麦组分和最终产品。     

小麦籽粒机械特性对制粉工艺的影响

深入研究小麦籽粒组织结构与小麦着水调质后组织结构与力学特性的变化规律。充分利用水分调质手段，对小麦各组织结构与力学特性进行控制，保证小麦各组织结构机械特性的适应性，有利于提高面粉出品率、保证产品质量、降低碳排放。     

碾皮小麦润麦的研究

润麦是制粉工艺中的一个重要工序，碾皮小麦的润麦要求与未碾皮小麦的不同，研究了碾皮小麦的润麦方法，润麦工艺，最佳润麦时间及工艺效果。     

小麦分层碾磨新工艺中的动态润麦技术

小麦分层碾磨新工艺中的动态润麦技术山西省芮城县粮油厂张晋民动态润麦是“小麦分层碾磨制粉新工艺”的主要技术措施之一。“动态润麦”就是使碾脱加水后的小麦在仓内保持随进随出的流动状态。采用动态润麦技术，使仓容减少，润麦时间短，只需２～４ｈ。采用动态润麦可防...     

Emulsifying and Surface Properties of Wheat Gluten under Acidic Conditions

The solubility of wheat gluten was greatly improved at pH 4 or lower where it showed good emulsifying activity. This might be due to its high surface activity in the acidic pH range and the formation of a stable protein film surrounding the oil droplets. Among the major gluten proteins, gliadins showed higher surface activity than glutenins. The content of glutenins in the adsorbed protein film was higher than that of gliadins, and glutenins are likely to have been adsorbed more tightly than gliadins. These results suggest that gluten proteins exhibit complex behavior, such as adsorption/desorption/displacement/rearrangement during the adsorption process in a gluten‐stabilized emulsion.     

非糊化条件对小麦蛋白肽酶法制备的影响

为了探讨联合制备小麦蛋白肽和小麦淀粉的新方法,以小麦面粉为原料,以小麦蛋白肽的纯度、得率、水解度、还原糖质量分数为评价指标,研究了淀粉非糊化状态下不同处理条件对两种蛋白酶制备小麦蛋白肽的作用效果。结果表明：与浸泡前加酶相比,浸泡后加酶生产的蛋白肽纯度高,还原糖质量分数低,但两者得率相差较小。最佳浸泡条件为：温度50℃,时间2.5 h。此条件下,中性蛋白酶水解得到的小麦蛋白肽纯度为27%,得率为75%,水解度为17.6%,还原糖质量分数为5.9%;碱性蛋白酶水解得到的小麦蛋白肽纯度为25%,得率为85%,水解度为23.7%,还原糖质量分数为9%。预处理过程中,宜采用浸泡后加酶。可根据需要选择不同蛋白酶生产,但碱性蛋白酶中淀粉酶含量较高会产生相对多的淀粉糖。     

科学合理的润麦水分是控制面粉质量的关键

根据不同的小麦品种，按照不同的目标水分，把握润麦时间和着水量，同时加强跟班化验，控制好润麦后的二次着水，保证入磨小麦如果有一个合理稳定的水分，不但可以保证面粉质量，而且可以降低功耗，提高经济效益。     

培养条件对蜡样芽孢杆菌生物被膜生长的影响

以常见的食源性致病菌蜡样芽孢杆菌为研究对象,采用超声平板计数法对其生物被膜形成过程中的不同影响因素进行了研究。结果表明:在37℃、富营养环境、中性及弱碱性条件下,蜡样芽孢杆菌易形成大量生物被膜;添加低浓度的NaCl和葡萄糖均可促进生物被膜的形成,但促进作用不明显;添加高浓度的NaCl和葡萄糖对蜡样芽孢杆菌生物被膜生长有显著抑制作用。     

锌基合金模具表面的电刷镀技术

从电刷镀技术在工程中的应用实例出发,简述了电刷镀技术的基本原理和应用于锌基合金模具表面处理上的操作工艺,对一些应用锌基合金材料制作模具的中小型企业具有实际的指导作用。     

酶解小麦对凡纳滨对虾生长性能的影响

研究了体外酶解凡纳滨对虾饲料原料中小麦粉的适宜酶解用量及酶解后对凡纳滨对虾生长性能的影响.结果表明:小麦经酶解处理后,试验组的成活率比对照组有所提高,饵料系数降低,平均增重率、特定生长率和总表观消化率均提高显著,且β-葡聚糖酶、纤维素酶和木聚糖酶3种酶复合的使用效果要优于用单一酶的使用效果.     

Effect of Process Conditions on Alcohol Yield of Wheat,Maize and Other Cereals

Past research has demonstrated the potential of a range of cereals in the production of grain whisky and ethanol. This paper describes further research that has been carried out to examine the role of processing conditions, the aim being to optimise alcohol yield and reduce processing problems. The first part of this study examined the impact of cooking temperature on alcohol yield and residue viscosity. Results showed that altering the cooking temperature had an effect on predicted spirit yield (PSY) in some, but not all, types of cereal. Hence, in order to obtain the maximum amount of alcohol, cooking regimes should be altered depending on the type of cereal being processed. Altering cooking temperature was also found to have an influence on residue viscosity. High residue viscosity can cause downstream processing problems and is a particular issue when processing wheat. The results of this research demonstrated how such problems could be lessened through changes to the cooking temperature. The second part of this research explored the optimisation of alcohol yield from Kipling, a “poor” quality variety of distilling wheat, through the use of commercial enzymes. A range of enzyme preparations were compared. Results demonstrated that some of these preparations have potential to increase the amount of alcohol that can be obtained from this wheat variety. However, results showed that optimum yields would only be achieved under controlled cooking temperatures.     

糯质小麦淀粉对馒头表皮及内部结构影响的探讨

糯小麦淀粉和普通小麦淀粉有很大的性质差异,在普通小麦面粉中加入适量糯小麦淀粉,蒸制出的馒头有更加光亮的表皮,内部结构明显松软(p<0.05).     

培育条件对麦胚中蛋白酶活力及蛋白质性质的影响

以脱脂小麦麦胚为原料,经微波辅助处理（600 W,10 s）后,通过改变培育温度、培育时间、培育液pH、培育液液料比,提高麦胚中内源性蛋白酶的活力,达到富集多肽的目的。研究结果表明,温度、时间、pH、液料比对麦胚中蛋白酶活力、肽含量皆有显著影响（P<0.05）。采用Box-Behnken设计对上述单因素进行响应面优化试验,发现培育温度50 ℃、培育时间6 h、培育液pH4.5和液料比10:1 mL/g为最优组合,蛋白酶活力、肽含量分别为3812.34 U/g、303.12 mg/g。实验表明,优化培育条件能够有效提高经脱脂、微波处理麦胚中蛋白酶活力及肽含量。     

The Effect of Extrusion Conditions on the Fermentability of Wheat Straw and Corn Silage

Wheat (Triticum aestivum L) straw and corn (Zea mays L) silage were extruded under variable conditions of temperature and screw speed. The resulting extrudates were then tested for their fermentability according to cumulative production of gas, and compared with each other and with the untreated material. VFA analysis was carried out at the end of fermentation, to assess the pattern of fermentation. Analysis of the cumulative gas curves showed significant differences between substrates. Extrusion treatment also led to significant differences, though the effect of screw speed and temperature were not always consistent. However, most differences in cumulative gas production were negative, particularly for wheat straw, which suggests that, under the conditions used, extrusion actually reduced the fermentability of the fibres. © 1997 SCI.