济南美腾机械车间试机纯糯米粉加工大米设备试机成功
阅读次数：380 发布时间：2020/10/22 11:14:05
2020年10月22日，济南美腾机械车间试机纯糯米粉加工大米设备试机成功
On October 22, 2020, Jinan Meiteng Machinery Workshop successfully tested the pure glutinous rice flour processing rice equipment
挤压强化营养米生产线是济南美腾机械有限公司根据现在的食品营养需要，结合国外技术基础上，开发生产的一款适合现代企业生产需求的食品生产设备挤压强化营养米生产线适应了现代社会人们对饮食强化处理的大形势，满足人们对营养均衡的要求，挤压强化营养米生产线还避免了引进国外设备投资大、运行费用高等特点，同时具有自动化程度高、节能等优势。挤压强化营养米生产线可采用大米、小米、黑米、荞麦等各种五谷杂粮为原料，加入各种维生素、蛋白质和矿物质进行处理，在挤压机中挤压、熟化、成形后重新生成新的强化营养大米，其食用方法与真大米一样而且更简单方便，既营养又更能适应现代节奏的生活.
工作原理
挤压强化营养米的技术原理：是将原料注入机器，推动螺杆使其挤压、剪切和摩擦。将机械能的一部分转化为热能，从而使机筒温度和压力上升，温度高达大约110℃左右，压力达到01588MPa，高温和压力的情况下淀粉会发生糊化，蛋白质发生凝胶化。是以这类方式制造的人工米是半凝胶状况，轻易就能消化吸收，不会那么轻易老化复生。
The technical principle of extrusion fortified nutritional rice is to inject raw materials into the machine ａnd push the screw to extrude, shear ａnd friction. A part of mechanical energy can be transformed into heat energy, so that the temperature ａnd pressure of the cylinder will rise. The temperature will be as high as about 110 degrees Celsius. The pressure will reach 01588MPa. Under high temperature ａnd pressure, the starch will gelatinized ａnd the protein will gel. The artificial rice made in this way is a semi gel state, which can be easily digested ａnd absorbed, ａnd will not be easy to revive.
On October 22, 2020, Jinan Meiteng Machinery Workshop successfully tested the pure glutinous rice flour processing rice equipment
挤压强化营养米生产线是济南美腾机械有限公司根据现在的食品营养需要，结合国外技术基础上，开发生产的一款适合现代企业生产需求的食品生产设备挤压强化营养米生产线适应了现代社会人们对饮食强化处理的大形势，满足人们对营养均衡的要求，挤压强化营养米生产线还避免了引进国外设备投资大、运行费用高等特点，同时具有自动化程度高、节能等优势。挤压强化营养米生产线可采用大米、小米、黑米、荞麦等各种五谷杂粮为原料，加入各种维生素、蛋白质和矿物质进行处理，在挤压机中挤压、熟化、成形后重新生成新的强化营养大米，其食用方法与真大米一样而且更简单方便，既营养又更能适应现代节奏的生活.
工作原理
挤压强化营养米的技术原理：是将原料注入机器，推动螺杆使其挤压、剪切和摩擦。将机械能的一部分转化为热能，从而使机筒温度和压力上升，温度高达大约110℃左右，压力达到01588MPa，高温和压力的情况下淀粉会发生糊化，蛋白质发生凝胶化。是以这类方式制造的人工米是半凝胶状况，轻易就能消化吸收，不会那么轻易老化复生。
The technical principle of extrusion fortified nutritional rice is to inject raw materials into the machine ａnd push the screw to extrude, shear ａnd friction. A part of mechanical energy can be transformed into heat energy, so that the temperature ａnd pressure of the cylinder will rise. The temperature will be as high as about 110 degrees Celsius. The pressure will reach 01588MPa. Under high temperature ａnd pressure, the starch will gelatinized ａnd the protein will gel. The artificial rice made in this way is a semi gel state, which can be easily digested ａnd absorbed, ａnd will not be easy to revive.
