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石磨面粉和普通面粉制作出来的怎么划分?

来源:/发布时间:2022-02-18

工艺方面: Process: 【石磨面粉】 [stone flour] ①采用科学勾槽的石质磨盘,在低速度、低温度的状态下研磨而成,它的面粉产量相应也比较

工艺方面:
Process:
【石磨面粉】
[stone flour]
①采用科学勾槽的石质磨盘,在低速度、低温度的状态下研磨而成,它的面粉产量相应也比较低。
① The stone grinding plate with scientific hook groove is ground at low speed and low temperature, and its flour yield is relatively low.
②石磨机转速20转/分钟,温度45度;
② The speed of stone mill is 20 rpm and the temperature is 45 ℃;
【普通面粉】
[ordinary flour]
①采用离心浇铸的钢磨辊精研细磨,皮磨采用排列有序钢齿辊进行碾压式的高压大量取粉,并且磨粉机的运转速度快、温度高.
① Centrifugally cast steel grinding rollers are used for fine grinding, and orderly arranged steel toothed rollers are used for rolling high-pressure large amount of powder, and the pulverizer has fast operation speed and high temperature
②速度为500~800转/分钟,温度在120摄氏度;
② The speed is 500 ~ 800 rpm and the temperature is 120 ℃;
色泽方面

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Color aspect
【石磨方面】
[stone grinding]
①石磨面粉呈自然的白色且微泛黄色。
① Stone flour is naturally white and slightly yellow.
②因为石磨面粉中含有大量的胡萝卜素和膳食纤维.
② Because stone flour contains a lot of carotene and dietary fiber
【普通面粉】
[ordinary flour]
①普通面粉显得非常白皙。
① Ordinary flour looks very white.
②由于采用高速和高压力进行大量取粉,研磨过程过于强烈,使面粉中各种营养物质大量损失,面粉的淀粉链分子结构受到破坏,面团的稳定时间降低,难以和拢,因此必须加入稳定剂。
② Due to the use of high speed and high pressure for a large amount of flour, the grinding process is too strong, resulting in a large loss of various nutrients in the flour, the molecular structure of starch chain of the flour is damaged, the stability time of the dough is reduced, and it is difficult to get together. Therefore, a stabilizer must be added.
③加之为了迎合人们吃面越白越好的错误饮食习惯,加入增白剂、强筋剂(过氧苯甲酰和溴酸钾工业化工原料)等添加剂。
③ In addition, in order to cater to people's wrong eating habit that the whiter the noodles, the better, additives such as whitening agent and gluten strengthening agent (peroxybenzoyl and potassium bromate industrial and chemical raw materials) are added.
口感和味道方面
Taste and taste
【石磨面粉】
[stone flour]
①面筋质、麦胚中的香味(麦香精华);
(1) gluten and aroma in wheat germ (wheat essence);
②用石磨面粉和面时,吃水多而且面和好后醒面的时间短,无论拉、扯、搓,面条都能保持柔韧且不断,面条或面片煮熟后,口感柔韧且筋道。
② When grinding flour and noodles with a stone, there is a lot of water and the time to wake up after the noodles are reconciled is short. No matter pulling, pulling or rubbing, the noodles can remain flexible and continuous. After the noodles or noodles are cooked, they taste flexible and muscular.
③用石磨面粉做成的各种面食,麦香味很浓,口感好,有嚼头。
③ All kinds of pasta made of stone flour have strong wheat flavor, good taste and chewy head.
【普通面粉】
[ordinary flour]
①和面时,吃水少,面团色泽无变化,如含强筋剂(溴酸钾)过多,面很难擀开;面煮好后,看着好看,吃起来也筋道,但却没有麦香味。
① When mixing noodles, the draft is less, and the dough color does not change. If there is too much gluten enhancer (potassium bromate), it is difficult to roll out the noodles; After the noodles are cooked, they look good and taste good, but they don't have wheat flavor.
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