许岩设计A.doc

摘 要世界上有半数以上的人口以大米为主食，主要集中在水稻的发源地亚洲，1997年我国水稻播种面积近3200万亩，产量预计在1.96~1.98亿吨，居世界第一位，人均占有量109kg以上。大米作为世界上产量第二位的谷物，其食味好、营养丰富、含碳水化合物25%左右.蛋白质含量8%~9%.脂肪含量1.3%~1.8%.含有丰富的B族维生素.其蛋白质消化率约66.8%~83.1%。而且大米有一定的药用价值，中医认为糯米性味甘温.有补肺、健脾、暖胃、止汗之功效等，所以米系列制品发展前景看好本文主要研究膨化米饼的生产工艺流程、技术要点、车间布局、车间工艺现状与改良措施。 膨化( Puffing )是利用相变和气体的热压效应原理，使被加工物料内部的液体迅速升温汽化、增压膨胀，并依靠气体的膨胀力，带动组分中高分子物质的结构变性，从而使之成为具有网状组织结构特征，定型的多孔状物质的过程。 Abstract More than half the worlds population of staple food is rice, mainly in Asia, the birthplace of rice in 1997, nearly 3,200 acres of rice acreage, production is estimated at 1.96 to 1.98 million tons, ranking first in the world, per capita consumption 109kg or more. Rice production in the second place as the worlds grain, and its taste is good, nutritious, containing about 25% carbohydrate, protein content of 8% to 9% fat content of 1.3% to 1.8% is rich in B vitamins. Their protein digestibility of approximately 66.8% ~ 83.1%. And Rice has some medicinal value, warm and sweet glutinous rice Chinese medicine have lungs, spleen, stomach, antiperspirant effect, etc., so m series products development prospects. This paper studies the puffed rice cake production process, technical points, workshop layout, workshop process status and improvement measures.Expanded (Puffing) is the use of hot gas phase transition and effect principle, within the material to be processed rapidly heating the liquid vaporizes booster expansion, and rely on the gas expansion force to drive the structural component denatured polymer material, so that the The organizational structure into a mesh, porous substance stereotypes in the process. Expanded technologies emerge can be said for cereals, starches and other coarse grains, raw materials which we call the application in the food industry has opened up a new way. And puffed food seasoning process is generally subject. Therefore, puffed food processing industry will drive the development of the film industry and seasonings such as packaging techno