小麦玉米复合粉生产工艺的研究

THE STUDY ON THE PRODUCTION TECHNOLOGY OF THE WHEAT-CORN MIXED FLOUR

本文通过实验对小麦、玉米搭配加工复合粉的工艺及搭配比例进行了研究.结果表明:“一次性混磨”的加工方法较“先磨粉再混合”的方法好;将小麦、玉米按8:2或7:3的比例进行搭配生产,生产出的小麦、玉米复合粉中人体必需的氨基酸比较全面,胡萝卜素含量0.062mg/100g,略高于上白粉.经食品、饮食行业及集体伙食单位试用,反映较好.

This article describes the study on the technology and misng ratio of processing wheat and corn into mixed flour through the experiments. And the result is as follows:the effect of processing wheat and corn into mixed flour is better than that of mixing wheat and flour and corn flour; the mixing ratio of wheat and corn can be 8:2 or 7:3.Compared with the 2nd Grade Special Flour, the conten tof essential amino acid in this product is well balanced and its carratene content (0.062mg/100g) Is also slightly higher than that of the 2nd Grade Special Flour.This product has been praised by some food business and restaurants in its probation.