摘要
淀粉不仅是谷物的重要组分,也是人体能量的主要来源。不同粉碎方式对于不同种类的淀粉的物理性质和化学性质影响不同,所应用的范围也就不同。本文主要介绍部分干法粉碎及湿法粉碎的设备以及对于淀粉的理化性质的影响及其应用。
Starch is not only an important component of cereals, but also a major source of energy for the human body. Different grinding methods have different effects on the physical and chemical properties of different kinds of starch. This paper mainly introduces the equipment of dry grinding and wet grinding, as well as the influence of physical and chemical properties of starch and its application.
出处
《现代食品》
2017年第7期7-9,共3页
Modern Food
基金
福建省中青年教师教育科研项目剪切机处理制备锥栗粉及双酶法制备锥栗饮料的研究(编号:JB13048)
关键词
粉碎设备
理化性质
应用
Pulverization equipments
Physicochemical property
Application
