挤压加工与淀粉理化性质关系的研究进展

挤压加工技术是一种重要的现代食品加工技术,已广泛应用于谷物食品加工中。许多研究表明挤压加工可以使谷物淀粉发生显著的理化变化,影响产品质量。在挤压过程中,不同的工艺参数会对淀粉的变化产生不同的影响。从淀粉组成、分子结构、颗粒特性、结晶特性、糊化特性和水化特性等方面综述了挤压加工对谷物淀粉理化性质影响的研究进展,以期为谷物食品加工和淀粉改性应用提供依据。     

玉米联产加工工艺简介

玉米联产加工，就是把玉米制粉、制Zha、提胚工序组合在一起的玉米加工方法。我们地区采用这样的加工方法后可以在一个生产车间，一套工艺过程中同时加工出玉米粉、玉米Zha和玉米胚等三种产品。     

假谷物的营养及加工应用研究进展

相对于大多数单子叶植物的谷物(小麦、稻米、大麦等),藜麦、荞麦、籽粒苋属于双子叶植物,由于与谷物的成分和功能存在相似性,所以称它们为“假谷物”。假谷物不仅含有丰富的淀粉、蛋白质、膳食纤维、矿物质以及生物活性物质,而且它们还是很好的含麸质食品的替代物。随着生产加工的精细化以及营养强化的需求,衍生出了各种加工处理方式(如：热处理、发酵、萌芽等),不仅有效地改善了谷物自身的营养结构和风味,还对谷物的理化特性产生深远的影响,从而大大增加了其在食品加工中的应用。该文通过综述3种假谷物中主要的营养物质、不同加工方式以及其各自在食品中的应用,为未来假谷物的新加工技术的研究开发和食品加工应用提供一定的理论依据。     

基于SolidWorks的谷物加工成套设备的快速设计

三维设计和快速设计是当今企业所迫切需求的关键技术,也是成套设备制造企业的核心竞争力。谷物加工成套是指为实现谷物加工而组合的整套设备,是一个大型的系统。从设备模型建立、管网零件的模块化、大型装配设计、管道设计等方面对基于SolidWorks谷物加工设备的快速设计进行阐述,以期为同行提供参考。     

速溶谷片方便米粥连续化生产工艺

0 前言 快餐谷物食品,在美国、日本、英国、瑞士等国家,早已应用现代高科技手段进行生产并大量投放市场,成为人们喜爱的快餐食品。随着我国改革开放的深入发展,随着人民饮食结构的调整,近年来,国内食品工程界人士都在进行新的快餐食品新工艺的研究。谷物快餐食品加工种类虽然逐渐增多,但现有产品市场占有率及营销持久性均不很良好。分析其原因,主要是现行生产工艺自动化程度不高,产品质量不很稳定,生产成本大,人均劳效低,且大多处于小规模生产,国有粮食加工企业从事谷物快餐食品深加工的生产单位甚少。为了使粮食系统谷物联产加工业提高加工附加值,开辟玉     

菜谷系列乳酸发酵饮料菌种特性及质优菌种筛选研究

以3种蔬菜和4种谷物为原料,以5种不同来源的乳酸发酵菌种为基础,研究了不同菌种及其组合在所选定的单一蔬菜及混合蔬菜、单一谷物及混合谷物基质中的生长特性并以此为依据进行菌种筛选.研究结果表明:同等条件下不同菌种的差异是明显的,而利用这种菌种间和对发酵基质利用上的差异并加以科学整合将能为菜谷系列乳酸发酵饮料的研发提供较为现实和优化的菌种和原料基础.     

双螺杆挤压机功耗的实验研究 注

本文研究了以荞麦,黑米,薏米三种谷物的混合物料为原料时,双辊杆挤压机的螺杆转速,物料湿度,机筒温度三种操作参数对双螺杆挤压挤压机的功率消耗（以单耗衡量）的影响,依据可旋转中心组合实验设计及实验数据建立了相关的统计模型,通过对影响面和等高线的分析,得出了三种操作参数的最佳取值范围,本研究对于开发谷物膨化食品,探索双螺杆挤压机加工谷物原料的挤压机理具有重要的现实意义。     

不同熟化工艺处理对谷物杂粮果蔬粉品质的影响

研究了谷物杂粮经过不同的熟化工艺(烘炒工艺、挤压膨化工艺、蒸煮工艺)后对谷物杂粮果蔬粉营养成分、色泽、流动性、吸水率、结块率以及感官品质的影响。研究发现加工工艺对谷物杂粮果蔬粉营养影响较小,烘炒工艺加工的谷物杂粮果蔬粉在色泽、流动性、结块率以及感官品质方面明显优于其他两种工艺。     

谷物脱皮加工技术的研究现状

脱皮处理是谷物加工过程中的一个重要环节,它直接影响谷物籽粒的后续加工及产品的品质.从谷物机械脱皮、化学脱皮以及脱皮程度对谷物品质影响三个方面综述了谷物脱皮加工技术的研究现状.重点阐述了影响机械脱皮效果的因素:谷物皮层所占的比例、机械脱皮的温度、加水量、调质时间以及设备技术参数等,为深入研究不同的谷物脱皮加工方法提供参考.     

双螺杆挤压机功耗的实验研究

本文研究了以荞麦、黑米、薏米三种谷物的混合物料为原料时,双螺杆挤压机的螺杆转速,物料湿度、机筒温度三种操作参数对双螺杆挤压机的功率消耗(以单耗衡量)的影响。依据可旋转中心组合实验设计及实验数据建立了相关的统计模型,通过对响应面和等高线的分析,得出了三种操作参数的最佳取值范围。本研究对于开发谷物膨化食品、探索双螺杆挤压机加工谷物原料的挤压机理具有重要的现实意义。     

超标稻米打磨降镉技术及工艺参数优化研究

针对湖南地区镉含量0.1~0.6 mg/kg区间的9个籼稻品种稻米,采用现有的精米机械进行打磨降镉实验。结果显示,打磨度在19%以下时,降镉效率高,对整米率的影响较小,现有精米机械打磨是镉超标糙米的有效降镉技术途径;单位米粒流量、单次打磨度、单位减重效率等最佳工艺参数组合,短粒型分别为11.6 kg/min/L、3.3和363.0 g/min/L,长粒型的分别为11.0 kg/min/L、2.3和226.4 g/min/L。但是,要将所有稻米品种的镉含量从0.6 mg/kg降至0.2 mg/kg水平以下,现有精米机械存在一定的局限性。     

降低杂交稻谷加工破碎率途径的研究Ⅱ碾米条件下的碎米率结合砻谷条件的综合分析

根据砻谷条件，对采用砂辊碾米机加工国产杂交稻、常规稻和日本稻(对照)的碾米实验结果进行了分析。第一，初期爆腰率对总碎米率的影响最大，因此必须在收获、干燥和储藏运输等各个环节对爆腰率作严格控制；第二，杂交稻的碎米率比常规稻高出约10％，其原因主要在于外形尺寸长而薄，加工中容易破碎，必须选择适当的加工设备类型和工艺参数，特别是砂辊碾米机与铁辊碾米机的合理搭配。     

低温升留胚米机的研发

介绍了低温升留胚米机的工作原理、结构、主要技术参数的选择及生产试验结果,以期为我国碾米设备的技术发展提供一种新的思路.该机采用了与现有碾米机完全不同的全新碾白室结构,使碾白过程的米粒温升低、增碎少、留胚率高、出品率高,生产同样精度的大米所需碾白次数少,应用此设备可简化碾米工艺流程,节省设备占地面积和车间建筑面积,尤其是可降低电耗50%以上.     

Novel method for producing amorphous rice flours by milling without adding water

The present study investigated a novel milling method for producing amorphous rice starch without adding water. A new type of milling machine was developed (termed the shear and heat milling machine (SHMM)), which is capable of applying mechanical shear and heat during the milling process. The SHMM consisted of a pair of rice mortars attached to a servomotor and a ring heater. The heater was installed on the upper mortar; the temperature of the upper mortar was monitored and controlled by a thermal controller. Wide‐angle X‐ray diffraction (WAXD) analysis was used to determine the crystallinities of starch in rice flour samples produced using the SHMM at different milling temperatures. The WAXD data for milled rice flour that had been heated exhibited no diffraction peaks. This experimental result demonstrates that the developed SHMM produces amorphous rice starch easily by milling with heating without the addition of water. The milling conditions such as the shear and heat applied can be used to control the crystallinity of starch in rice.     

Impact of Postharvest Operations on Rice Grain Quality: A Review

Postharvest operations, such as drying, storage, and milling, have been used to ameliorate the aging of rice grains and to achieve and maintain desirable rice grain quality, and thus play a key role in determining rice commercial quality and value. This review summarizes publications from the past decade and outlines the evidence supporting attribution of grain quality changes induced by postharvest processes to changes in the physical properties and chemical composition of the rice grain (starch, protein, lipids, and antioxidants). Rice drying mainly affects rice milling quality as rice kernel fissuring that may occur during drying leads to head rice yield reduction. Rice grain aging occurring during storage is inevitable and responsible for the changes in rice appearance, milling, eating, cooking, and nutritional quality. As milling significantly changes the chemical composition of rice by removing protein‐ and lipid‐rich bran layers, milling can alter the aging process of rice and also affect rice appearance, eating, and sensory quality, but mainly affects the nutritional quality. Therefore, drying methods, storage conditions, and milling methods warrant further research to achieve and maintain the desired rice grain quality. This review may contribute to better understanding of the impacts of postharvest processes on rice grain quality, and provide insights into potential improvements in these practices for rice production and utilization in the whole rice industry.     

Effect of High Pressure Treatment and Degree of Milling on Gelatinization and Structural Properties of Brown Rice

Brown rice (BR), medium-milled rice (MR), and fully milled white rice (WR), with different degrees of milling (DOM), 0, 6.6, and 10.4 %, respectively, were high pressure (HP) treated at 200 to 500 MPa for 5 to 15 min. Water absorption, swelling, and gelatinization properties, and microstructural changes were investigated. HP treatment (≥200 MPa) or partial milling (DOM 6.6 %) resulted in water absorption comparable with that of white rice. Swelling behavior was affected by milling and processing temperature. Both HP treatment and milling promoted gelatinization properties. In addition, partial milling reduced the pressure resistance of rice grain, while differences in water absorption, swelling behavior, and gelatinization properties due to milling were reduced by HP treatment. Further, the degree of gelatinization (DG) increased with HP treatment with 400 MPa and 10 min defined as the threshold values for pressure and holding time, respectively. DG values, observed with 400 MPa-10 min treatments, were 41.2, 50.2, and 39.9 %, respectively for BR, MR, and WR. Results demonstrated that HP treatment, combined with milling, is technically feasible and produces rice and rice flour with enhanced DG and swelling behavior. These basic data can be used to improve the processing efficiency and quality of brown rice-based product.     

Changes in the cadmium content of rice during the milling process

Milled rice and bran were prepared from brown rice (Oryza sativa japonica) using a commercial scale rice-mill to investigate the changes in cadmium (Cd) content caused by the milling process. Rice sample solution was prepared by microwave digestion using HNO3 and HF, then analyzed by ICP-MS. Cd was measured at m/z 114 in interference correction with MoO and Sn. The digestion method was validated with 4 kinds of certified reference material of "rice flour". We found that the Cd content was reduced only slightly by the milling process. When the Cd concentration of brown rice was regarded as 100, the relative content of the milled rice was 97 (average of 6 samples). In addition, the reduction of the Cd content was only slight when milled rice was processed to "wash-free" rice. The relative Cd content of the bran was 139 when that of brown rice was regarded as 100. These results support the hypothesis that the Cd content is not greatly decreased by the milling process.     

新型米制品开发与微型碾米机的研制

通过介绍出现糙米现碾现卖现象，提出开发多种米制品的设想及工艺技术途径；介绍了引进微型碾米机的情况，并提出了研制适用于粮店生产的微型、多功能、模块式碾米机的构想。     

小麦制粉工艺控制与设备操作管理

小麦制粉过程中,原粮的多样性、设备的不稳定性、操作的随意性、气候的多变性等不确定因素．严重影响小麦制粉工艺和小麦粉品质的稳定。同一条小麦制粉生产线,相同的原粮。不同的操作管理,将会产生明显不同的制粉效果。着重从研磨工序、筛理工序、清粉工序等方面探讨、分析了小麦制粉工艺的控制与设备的操作管理。良好的工艺和设备是前提,正确的操作技能是保障。需要在小麦制粉中综合考虑,熟练掌控操作技能,不断探索和积累。因此,各工段工序的操作都要尽职尽责,相互协作,精心操作。只有通过控制制粉过程各环节．确保麸粉最大限度地分离,才能提高出粉率,才能达到优质、高产、高效的最佳制粉效果。     

不同脱皮设备对青稞米加工碎米率的影响研究

本实验采用青稞为原料,对比了青稞米加工中柔性脱皮机和碾米机对碎米率的影响。分析了两种脱皮设备对青稞麸皮中淀粉含量的变化趋势和原因,探讨了入机水分、脱皮率、灭酶、筛分工序等对青稞米加工过程中碎米率的影响。研究结果显示,青稞米加工最佳的入机水分为16%;碎米率随着脱皮率升高而升高,碾米机的碎米增长率高于柔性脱皮机;脱皮率＜10%时,灭酶对碎米率无显著性影响,脱皮率＞10%时,灭酶处理使碎米率显著上升;脱皮率＞10%时,筛分工序能够降低碎米率和提高青稞米粉的亮度;柔性脱皮机能缓解青稞制米时碾米机过碾的问题,降低了富葡聚糖相中淀粉的含量。