【作者】 虞健；

【导师】 王群；

【作者基本信息】 中国农业大学 ， 农产品加工及贮藏工程， 2001， 硕士

【摘要】 随着生产力的发展和人民生活水平的不断提高，消费者对食品的品质提出了更高的要求。传统的粉碎操作已经不能满足现代食品加工工艺的要求，而新兴的微粉碎技术却能很好地解决这一问题。 本文立足于微粉碎基本理论，借助Z-M高速振动磨机，以大豆、玉米、小米山植、红枣、枸杞为原料，从磨机振动频率、粉碎介质的尺寸、形状、填充率、被粉碎物料的含水量、填充率等因素出发，系统、深入地研究了以上各种因素对粉碎效果的影响，并研究了基于Z-M高速振动磨机的小杂粮微粉碎时的能耗规律。作为微粉碎技术在农产品加工中一项应用，本文研究了豆腐渣经膨化、微粉处理与不经过任何处理的可溶性膳食纤维提取量的差异，并分析了山楂全粉经过微细化后其颗粒大小与溶解速度的关系。更多还原

【Abstract】 With the development of productivity and the improvement of the people抯 standard of living, more highly requests to the quality of food have been brought forward, and the traditional milling operation hasn抰 adapted to the modern food processing any more. Then a new and rising micro梞illing technology can solve this problem satisfactorily. Using Z桵 high velocity vibration milling machine fed with soybean, corn, millet and other coarse cereals, and based on the theory of milling, this paper studies profoundly on the factors such as the working frequency, the sizes form and percentage of filling of milling media, the granularity and water content of milled material, that affected the milling effectiveness. The milling model for coarse cereals concerning Z桵 high velocity vibration milling machine is presented. Furthermore, as a kind of application in the field of food processing, this paper discussed the differences of abstraction quantity of?soluble dietary fiber between expended, micro梒omminuted and non梙andled Tofu dregs.更多还原