| 面粉品质稳定乳化剂解决方案 |
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| 引用本文： | 楚军政,王青.面粉品质稳定乳化剂解决方案[J].西部粮油科技,2008,33(1):30-31. |
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| 作者姓名： | 楚军政 王青 |
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| 作者单位： | 河南正通化工有限公司,郑州450064 |
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| 摘 要： | 面粉加工企业除了在生产过程中,通过改进工艺、配麦配粉、添加改良剂来稳定面粉品质外,还应注意在储藏运输环节面粉品质可能产生的变化及原因.通过添加乳化剂可对面粉品质起到稳定作用,实验证明DATEM特别适用于面粉中脂质类的乳化,稳定效果较好.
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| 关 键 词： | 乳化剂 面粉 品质稳定 面粉品质 稳定效果 乳化剂 方案 Emulsifier Quality Stability Wheat Flour 脂质类 验证 稳定作用 变化 运输环节 储藏 改良剂 添加 配麦配粉 改进工艺 生产过程 面粉加工企业 |
| 文章编号： | 1007-6395（2008）01-0030-02 |
| 收稿时间： | 2007-11-15 |
| 修稿时间： | 2007年11月15 |
Solution of Wheat Flour Stability of the Quality Emulsifier |
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| CHU Jun-zheng,WANG Qing.Solution of Wheat Flour Stability of the Quality Emulsifier[J].China Western Cereals & Oils Technology,2008,33(1):30-31. |
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| Authors: | CHU Jun-zheng WANG Qing |
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| Abstract: | The wheat flour processing enterprise except in the production process, through the improvement craft, matches wheat, increase emulsifier comes outside the stable bread flour quality, but also should pay attention to the change and the reason which possibly produces in the preserve transportation link bread flour quality, may get up the stabilization through the increase emulsifier to the bread flour quality, the experiment proved DATEM specially is suitable in the bread flour the lipin class emulsification stable effect is better. |
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| Keywords: | emulsifier flour stability of the quality |
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