The Technology Innovation and Edible Safety of Refined Rice Vermicelli

机译：精制米粉的技术创新和食用安全性

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米粉是我国历史悠久的传统食品.它是以大米为原料,经水洗、浸泡、研磨、蒸粉、挤丝及烘干等一系列工序所制成丝状或条状的食品.米粉的花色品种繁多,湿的有沙河粉、肠粉、水粉等到,干的有直条米粉、排米粉、波纹米粉、即食过桥米线等.精制直条米粉由于采用了不同于传统作坊式的生产工艺和设备,产品生产原料全部采用大米,没有加入任何食品添加剂,产品外观洁白光亮、条形均匀挺直、久煮不糊汤,食用口感柔韧爽滑.外形有各种粗细的圆、扁条状,分别称为江西米粉、银丝米粉、上等沙河粉等,并在精制直条米粉生产技术和设备的基础上,开发出纯大米制作的短通心米粉、贝壳粉、螺旋米粉等,为国际首创产品.花色品种方面已开发出如糙米米粉、香菇米粉、蒜蓉米粉、莲子米粉、淮山米粉、螺旋藻米粉等系列产品.但精制直条米粉的生产主要问题是:自动化程度低,工艺繁琐.我们从提高设备自动化程度、降低能耗、缩短生产周期、提高成品率、提高食用安全等多方面进行创新,取得较好的效果.%Rice vermicelli is traditional food with tong history in China.It is filamentous or stripe food that is produced basing on rice as raw material by a series of process which include water cleaning,soaking,crushing,vermicelli steaming,vermicelli pressing,drying and etc.The rice vermicelli has various kinds.The wet kind include Shahefen,Changfen,Shuifen and etc.The dry kind include rice vermicelli,row rice vermicelli,corrugated rice vermicelli,instant Guoqiao rice vermicelli and etc.

机译：米粉是我国历史悠久的传统食品.它是以大米为原料,经水洗、浸泡、研磨、蒸粉、挤丝及烘干等一系列工序所制成丝状或条状的食品.米粉的花色品种繁多,湿的有沙河粉、肠粉、水粉等到,干的有直条米粉、排米粉、波纹米粉、即食过桥米线等.精制直条米粉由于采用了不同于传统作坊式的生产工艺和设备,产品生产原料全部采用大米,没有加入任何食品添加剂,产品外观洁白光亮、条形均匀挺直、久煮不糊汤,食用口感柔韧爽滑.外形有各种粗细的圆、扁条状,分别称为江西米粉、银丝米粉、上等沙河粉等,并在精制直条米粉生产技术和设备的基础上,开发出纯大米制作的短通心米粉、贝壳粉、螺旋米粉等,为国际首创产品.花色品种方面已开发出如糙米米粉、香菇米粉、蒜蓉米粉、莲子米粉、淮山米粉、螺旋藻米粉等系列产品.但精制直条米粉的生产主要问题是:自动化程度低,工艺繁琐.我们从提高设备自动化程度、降低能耗、缩短生产周期、提高成品率、提高食用安全等多方面进行创新,取得较好的效果.%Rice vermicelli is traditional food with tong history in China.It is filamentous or stripe food that is produced basing on rice as raw material by a series of process which include water cleaning,soaking,crushing,vermicelli steaming,vermicelli pressing,drying and etc.The rice vermicelli has various kinds.The wet kind include Shahefen,Changfen,Shuifen and etc.The dry kind include rice vermicelli,row rice vermicelli,corrugated rice vermicelli,instant Guoqiao rice vermicelli and etc.

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来源
《14th ICC cereal and bread congress and forum on fats amp; oils : Science and technology innovation for healthy cereals amp; oils : book of abstracts》|2012年|507-510|共4页
会议地点 Beijing(CN)
作者
Fu Xiaoru; Wei Bin; Lü Qiming;
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作者单位

Jiangxi Provincial Cereals Oil Research Institute,Nanchang, China;

Jiangxi Provincial Cereals Oil Research Institute,Nanchang, China;

Jiangxi Provincial Cereals Oil Research Institute,Nanchang, China;

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会议组织
原文格式 PDF
正文语种 eng
中图分类农作物;
关键词
米粉; 技术; 设备; 食用安全rice vermicelli; technology; equipment; edible safety;

机译：米粉;技术;设备;食用安全%rice vermicelli; technology; equipment; edible safety;

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The Technology Innovation and Edible Safety of Refined Rice Vermicelli

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