食品包装外文翻译文献

食品包装外文翻译文献

(文档含英文原文和中文翻译)

译文:

工业化生产馒头的方案

关键词：杀菌；馒头包装；工业化生产

馒头在我国人民日常生活中占主要地位，是传统的大众主食。据统计，馒头的用粉量占面粉总量的40%左右。目前馒头的生产状况与人们的生活节奏和营

养、卫生要求不相适应。近年来馒头的生产环境虽有所改善，但仍停留在作坊式阶段。馒头的制作过程看似简单，但包括了原料配方、发酵方法、工艺选择、品质影响因素、嗜好性评价等多个课题，涉及到生物技术、谷物化学、发酵学、食品工程、机械学等多门应用学科的技术。由于我国面制主食长期以家庭、作坊加工方式为主，加之面制主食的多样性以及小麦品种的复杂性，传统主食的加工多以经验为主，长期以来国内对主食工艺的研究基础较为薄弱。馒头的工业化生为实现馒头的工业化生产，工艺应简单、连续、快速高效。因此采用发酵、后成形、再饧发的工艺。流程如下：面粉+水+酵母一和面一发酵<掺面搅拌>一成形一整形一排放一饧发一蒸制一成品冷却一包装。

主食馒头产业化必将带动中国其他传统面食的产业化，促进相关产业的发展作为传统主食品，馒头、饺子、面条等由于主要原料均是面粉，在机理研究和应用研究方面有许多相通和相同之处。如易老化、易霉变等问题在面制食品中普遍存在，是造成面制食品保质期短、不易贮存的主要原因，制约了面制食品的流通半径。攻克了馒头的抗老化、防霉变关键技术，对于解决饺子、面条等面制食品的相关问题，实现多品种中国传统面制食品产业化有着极强的借鉴作用，对于全面开发近2000亿元的主食产业化市场有着积极的推动作用。另外，主食产业化涉及我国国民经济的第一、第二、第三产业，产业链条涉及到小麦种植、面粉加工、食品加工、饮食服务业、机械设计及加工、测试仪器等相关行业，通过产业化的带动，将提高这些相关行业的科技水平，提升相关行业的劳动生产率和国际竞争力因此目前市场上现有的馒头生产设备只是简单复制了手工制作的过程。然而由于和面时机械搅拌力度较大、成型时采用螺旋挤压方式会严重破坏面团筋力、面团在机械加工过程中温升太高等缺陷，是目前机加工馒头无法超越手工馒头综合品质的主要原因。馒头同样涉及到生物技术、谷物化学、发酵学、食品工程、机械学等多门应用学科技术。

目前，作为独具中国特色的安全健康的传统食品，中国馒头已引进世界范围的兴趣及关注。近几年欧美食品企业和科研机构已掀起研究中国馒头的热潮。中国馒头产业正处于由作坊及集约化工厂向工业化、产业化发展的重要转型期，科研界及业界必将看到未来巨大的市场潜力，进而加大科研投入和高新技术的运用力度，特别是在利用现代科学技术发掘和保持传统工艺制作馒头特有风味的同

时，将逐步提高生产的自动化和机械化程度。因为依靠大量人工进行生产的方式不可能适应中国人力资源越来越紧张的趋势，也不符合消费者对安全、健康的要求。通过主食馒头产业化项目的推广实施，必将带动一批产品质量好、技术含量高、市场竞争力强的企业得到蓬勃发展，逐步取代作坊等落后的加工方式，进而提高产业的集中度和核心竞争力。

馒头机械的研制，涉及到食品工程、发酵原理、机械设计等多门应用学科和技术，而且需要大量的食品基础研究成果做支撑。为此工程中心专门成立了面制食品机械研究所，由工艺技术人员及机械设计人员共同组成，在研制主食馒头设备过程中，工程中心充分利用多年来在小麦、面粉、面制食品等方面的科研积累，在深入研究传统手工馒头和面、成型、发酵、蒸制等工艺原理的基础上，根据科学的工业化生产工艺要求进行针对性的机械设计，利用智能仿生学技术成功模拟了手工馒头的成型方法，并在此基础上进行一系列技术创新

小麦粉是生产馒头的主要原料，其蛋白质含量多少对馒头生产工艺和馒头的质量都有很大影响。流变学测定表明，用湿筋含量在39.7%左右的面粉生产馒头较好。这样的面团，工艺品质好、筋力适度、保气性好、馒头表面色泽白、皮薄如绢。内部结构呈细小蜂窝状，层次好且富有韧性。用面筋含量高的面粉生产，虽然馒头体积增大，但发酵时间长、成品表面色泽较灰，有水泡。面粉中面筋含量超过60%馒头体积则较小，内部蜂窝状结构较粗糙，风味较差。

发酵对馒头生产工艺的影响发酵是馒头生产的重要阶段，发酵的好坏将直接影响馒头的质量和营养成分，发酵即是酵母利用面粉中的糖分和其他营养物质进行酒精发酵产生CO2气体和酒精，使面团膨松且富有弹性。随着面团发酵的进行，也会发生乳酸发酵、醋酸发酵等产生乳酸和醋酸之类的有机酸。酒精和酸会结合成酯类芳香物质，产生芳香风味。故酒精、有机酸和酯类是馒头面团产生酒香、甜味的重要物质。如果发酵时间长的话，还会形成醛、酮之类羰基化合物，它们亦是重要性风味物质。面团发酵工艺过程中要严格控制面团的温度、湿度、时间和面粉的蛋白质含量。

成型馒头应用较多的双辊螺旋揉搓成形机完成。其工作原理是由电动机起动后将和好的发酵后的面团投入喂料面斗内在投料器作用下将面团压入绞龙，并推出挤面嘴被旋转的切刀切成大小均匀的面团，并依次进入双辊式成形槽内。在

螺旋推动下迅速揉的发酵后的面团投入喂料面斗内，在投料器作用下将面团压入绞龙，并推出挤面嘴被旋搓形成表面光滑球形的生面坯。若需要不同的形状，专门设计一附属装置来实现，面坯的重量则由一个调节装置定置。由于双辊成形机理论误差影响，生面坯上留有的旋痕影响了成品外观质量。又设置一道整形机予以消除。即将球形生坯搓成高径比大于的圆柱形，饧蒸工序后又成为光滑的球形。馒头生产的关键设备 一.是要解决劳动强度大的问题，二是确保产品卫生，三是自动排列准确，避免粘皮。

拨板式排放机将成形后的生面团，由输送带按一定间距送到排放机上。排放机上部设有一旋转的羧板，拨板的旋转方向与输送带运动方向相垂直。每当输送带上通过一定数量的馒头时，拨板运动一次，将定数量的馒头拨入输送带下设的定位器。利用馒头的自然落差和出料口的布置，使定数量的馒头按一定的间隙整齐地排列在托盘或主输送带上，进入下道工序，拨板拨下的馒头数量是根据生产线上产量来设定。为了传统主食馒头的工业化生产技术朱克庆使拨板动作与输送带速度完全同步，两者必须用一个传动系统来连接。这种排放机，结构

简单，便利于生产线的布置。

自动排放机。这种排放机的排放原理是利用馒头的自重，通过一个间歇放置导向器，将生面坯导入固定的定位装置中，从而实现自动排列动作。该机主要由导向器、固定定位装置和主传动机构三部分构成。当馒头成形后，通过传送带提升送入导向器的落料口，导向器是会灵活旋转的滚道。一是控制馒头滚动下落，二是准确实现某个角度的转动，确保其出口与定位装置上平面圆周排布的孔相对接。固定的定位装置作用则是将面坯实现位置转变，达到排放之目的。排列后的面坯落入托盘或输送带上，向前运行进入后一工序。

饧发燕制饧发蒸制是决定馒头最后质量好坏的两个关键工序。该生产工艺将两道工序合并一起在一次定位情况下，将饧发和蒸制按规定的工艺条件和要求用程序加以控制和实现。饧发的目的让面团继续膨胀更加均匀化，饧发以后的体积比原来增大。饧发工序安排有二种形式，一种是间歇式布置，另一种是连续式布置。间歇式的布置是采用特殊的馒头托盘，将馒头排好后，连同托盘车—起送入饧发问，待馒头饧发好后送入蒸柜进行蒸制。连续式是将饧发和蒸制工序用一套机构联系在一起，在合适的工艺条件下完成饧发蒸制。连续式生产我们开发出

两种装置。一种是隧道式，一种是层叠式。隧道式装置。隧道式装置由动力源、链条、链轮、拖板和导轨组成。这种输送装置在蒸机的一端将生面团送入，通过蒸室内蒸汽工艺条件的保证，待馒头从另一端输出时已经熟成。在装置的转弯处馒头由于白重而自动脱落拖板通过，输送带进入成品库。这种装置结构简单、维修方便、可靠性强。但占地面积大，热效率相对低，回程不能利用。给生产线的推广带来一些困难。

层叠式装置。层叠式装置在确保结构简单的前提下，其动作的实现，输送带是由多块拖板组成。每块拖板两端面均伸出一长一短两根销轴，长销铰接在两边链条上、短销上套有滚轮。水平运动状态时，链条带动拖板，短销下有支撑导轨，所有拖板呈一平面。转弯时，长轴随轮做圆周运动，短轴则进入一弧形导轨同步做圆周运动，拖板在转弯处实现了平移过渡，保证了馒头在转弯时的位置不变。当馒头蒸熟后在出口位置将短轴的支撑导轨撤掉一段距离拖板就会失重沿长轴翻转而使馒头脱离。

馒头生产工厂化要因地制宜，规模适度，产量、品种都必须考虑市场需求。设备方面，应重点开发研制多功能连续蒸煮机系列产品和功能较为齐全的单机，以生产不同风味、不同品种的馒头产品。

原文:

Scheme for industrialized production of steamed bread

Key words：sterilization, steamed bread, packaging, industrial production

Steamed bread in our country people's daily lives in the main position, is the traditional popular staple food. According to statistics, the amount of flour used to bread flour accounted for about 40% of the total. At present, the production condition of steamed bread is not suitable for people's living rhythm and nutrition and health requirements. In recent years, although the production environment of steamed bread has improved, but still remain in the workshop type stage. Steamed bread production of process appears simple, but includes the formulation of raw materials, fermentation method, process selection, quality factors, hobbies, evaluation of multiple subject, relate to biotechnology, cereal chemistry, fermentation science, food engineering, mechanics and other multi application discipline techniques. Because our country wheaten food for a long time in family workshops processing mode based, coupled with flour staple food of the diversity and complexity of wheat varieties, traditional staple food processing by experience, for a long time domestic research based on staple food process is relatively weak. Steamed bread industrialized production of steamed bread, the process should be simple, continuous, fast and efficient. Therefore, after the fermentation process, then neutralizing the forming. Process is as follows: Flour + water + yeast and fermentation < doped mixing > forming a shaping a discharge a Xing hair a steaming a product cooling packaging.

Staple food steamed bread industry will drive the industrialization of other Chinese traditional pasta, promote related industries the

development of as traditional staple food, steamed bread, dumplings, noodles, as the main raw materials are flour, in mechanism research and application research have many similarities and differences. Such as easy to aging, easy to mildew and other issues in the flour food ubiquitous, is caused by flour food shelf life is short, not easy to store the main reason that restrict the circulation radius of flour food. To capture the steamed bread aging resistance, mildew key technologies, to solve dumplings, noodles and other food related issues, many varieties of Chinese traditional food industry of have a strong reference, for the comprehensive development of nearly 200 billion yuan of the industrialization of staple food market has a positive role in promoting. Also the staple food industrialization involves the national economy of our country the first, the second and third industry, the industrial chain relates to grow wheat, flour processing, food processing, food service industry, mechanical design and processing, testing equipment, such as related industries, driven by industry, the scientific and technological level of the related industries, relevant industry labor productivity and international competitiveness of the market existing production equipment steamed bread simply copy the handmade process to improve. However, due to the surface and mechanical stirring strength is greater, forming the spiral extrusion would seriously undermine the strength of dough, the dough in the machining process temperature rise too higher defect is the steamed bread machine processing beyond the main reason for the comprehensive quality of bread by hand. Steamed Buns is also involved in biotechnology, cereal chemistry, fermentation, food engineering, mechanics and other application technology.

At present, as the unique Chinese characteristics of traditional food safety and health, China has introduced the world's interest in steamed bread. In recent years, Europe and the United States food companies and

research institutions have set off a boom in the study of Chinese steamed bread.

Industry of Chinese steamed bread is in the workshop and intensive chemical plant to the industrialization and industrialization development is an important transition period, the scientific research community and the industry is bound to see tremendous market potential in the future, thereby increasing the intensity of the use of scientific research investment and high technology, especially in the use of modern science and technology discovery and maintenance of traditional craft production of the unique flavor of bread at the same time, will gradually raise the production automation and mechanization. Because the way to rely on a large number of artificial production can not adapt to the growing tension of human resources in China, but also does not meet the requirements of safety and health of consumers. Through the implementation of the promotion of staple food steamed bread industrialization projects, will lead a batch of products of good quality, high technology content, strong market competitiveness of enterprises are booming, gradually replace the workshops and other backward processing methods, further improve the industrial concentration and the core competitiveness.

Development of steamed bread machine relates to food engineering, fermentation theory, mechanical design, multi applied science and technology, and requires a lot of food based on research results do support. Therefore Engineering Center has established a special flour food machinery research, by the technology personnel and mechanical design personnel together, in the development of steamed bread in the process of the equipment, engineering center make full use of the accumulated over the years the scientific research in wheat, flour, flour food, in the in-depth study of traditional handmade bread and surface, forming, baking,

steaming process principle of system based on, according to scientific industrialization production process requirements for mechanical design, the hand-made steamed bread shaping method is successfully simulated by using intelligent bionics technology. And on this basis for a series of technical innovation

Wheat flour is the main raw material for the production of steamed bread, and the protein content of the steamed bread production process and the quality of steamed bread have a great impact. Rheological measurement showed that the content of wet gluten flour in the production of 39.7% or so steamed bread is better. This process of dough, good quality, good air, moderate strength, surface color Steamed Buns white, thin silk. The internal structure is small and flexible honeycomb layers. With high gluten content of flour production, although the volume of steamed bread, but the fermentation time is long, the surface of the finished product surface color, there are blisters. The volume is smaller than 60% Steamed Buns gluten content in wheat flour, the internal honeycomb structure is rough, poor flavor.

Plays an important role in the process of production of steamed bread fermentation of steamed bread production process of fermentation, fermentation quality will directly affect the steamed bread quality and nutrient composition, fermentation is using the yeast flour sugar and other nutrients alcohol fermentation to produce CO2 and alcohol, the dough swelling loose and flexible. With the dough fermentation, lactic acid and acetic acid, such as lactic acid and acetic acid, can also be produced by lactic acid and acetic acid. Alcohol and acid can be combined into esters of aromatic substances, aromatic flavor. Therefore, alcohol, organic acids and esters are important substances Steamed Buns produce wine, sweet dough. If the fermentation time is long, also can form aldehyde, ketone and so on carbonyl compound, they are also the important flavor

substance. The temperature, humidity, time and the protein content of flour should be controlled strictly in the process of dough fermentation.

Double roller spiral forming Steamed Buns used rub finish forming machine. Its working principle is by motor starting will and good fermentation of dough into surface feed bucket inner feeder cast will shape the dough into a packing auger, and the introduction of dough extruding mouth rotary cutting knife cut into uniform size of dough, and turn into a twin roll type forming groove. Fermentation under the screw driven rapidly knead the dough into feed hopper, feeder cast will shape the dough into a packing auger, and launched crowded mouth rotary rubbing to form a smooth surface spherical dough blank. If you need a different shape, a specially designed auxiliary device to achieve the weight of billet surface by an adjusting device set. The double roller forming machine theory error, leave some blank dough spin marks affect the quality of the finished appearance. And set up a plastic machine to be eliminated. The spherical twist ratio of height to diameter greater than the green cylinder, and then become the steaming process thoroughly smooth spherical. The production of key equipment Steamed Buns

One is to solve the problem of labor intensity, the two is to ensure product hygiene, three are automatically arranged accurately, to avoid sticking to the skin. Dial plate discharge machine.

The formed dough, according to a certain distance from the conveyor belt to a discharge machine. The upper part of the discharge machine is provided with a rotating carboxyl plate, and the rotation direction of the shifting plate is perpendicular to the direction of movement of the conveying belt. Whenever the conveyor belt through a certain number of steamed bread, the plate movement once, will set the number of steamed bread into the conveyor belt under the locator. The steamed bread of the