面粉强化最佳混合条件的研究

Research on the Best Mixing Facters of Fortification

本文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。

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.