食品科学 ›› 2001, Vol. 22 ›› Issue (12): 40-41.

• 工艺技术 • 上一篇    下一篇

从耗能看涂布式粉丝加工新技术

冯昭能   

  1. 广东火电工程总公司
  • 出版日期:2001-12-15 发布日期:2012-02-14

Energy Consumption Study on New Smear-Treatment Technology to Process Rice Noodle

 FENG  Zhao-Neng   

  • Online:2001-12-15 Published:2012-02-14

摘要: 粉丝是一种以大米、薯类等主要原料加工而成的传统食品,其加工方法一般以挤压式或自熟压式,但耗电、耗时、加工场地大,本文从耗能的角度对涂布式加工新工艺、新技术与挤压式进行比较研究,结论是涂布式优于自熟挤压式。

关键词: 涂布式, 新技术, 比较研究

Abstract: Rice noodle was a kind of traditional food processed from the main raw materials of rice .patato and others ,its processing method was generally extruding or self-ripe space extruding ,but required high power and time consumothoina large processing space paper has a comparative resarch between the new processing technoolgy of smear-treatmet and the self-ripe extrusion with respect to energy-eonsumption,The result showed that the former was superior to the latter.

Key words: Smear-arranging New techology Comparative research