| 面粉强化最佳混合条件的研究 |
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| 引用本文： | 董昊昱,刘建宇,霍军生. 面粉强化最佳混合条件的研究[J]. 中国食品添加剂, 2003, 0(4): 29-31 |
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| 作者姓名： | 董昊昱 刘建宇 霍军生 |
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| 作者单位： | 北京世纪维他营养保健品有限公司,北京,100070 |
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| 摘 要： | 本论述了强化面粉不同时间、不同转速、工艺过筛前后混合均匀度的变化，通过变异系数在不同工艺条件下的变化确定了生产强化面粉的最佳工艺条件。
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| 关 键 词： | 强化面粉 混合条件 工艺条件 配方 变异系数 |
Research on the Best Mixing Facters of Fortification |
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| Dong Haoyu,Liu Jianyu,Huo Junsheng. Research on the Best Mixing Facters of Fortification[J]. China Food Additives, 2003, 0(4): 29-31 |
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| Authors: | Dong Haoyu Liu Jianyu Huo Junsheng |
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| Abstract: | Flour foutification is one of the most important approaches for nutrition promotion in China. Homogeneity of nutrients in flour is considered a key factor for the quality control of fortified flour. This study observed the influences of different factors such as mixture times, rotation speed of rotators and sifting, on the homogeneity of fortified flour. A suitable technique from the result of this study was suggested for production of high homogeneity fortified flour. |
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| Keywords: | Fortified flour Mixing Mixed degree of uniformity Variation coefficient |
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