In the process of flour processing by traditional stone mill, the rotation speed of stone mill is low, the temperature is low, the nutritional components of wheat are not destroyed, and the wheat aroma of wheat is preserved. In addition, due to the particularity of the project, the finished flour is rich in fibrous gluten, which is good for modern people who often eat meat.

另外，石磨加工的面粉沒有任何添加劑，這一點(diǎn)對(duì)于食品狀況日益嚴(yán)重，所以，今天就來講一下面粉石磨機(jī)綠色健康體現(xiàn)在哪些方面？接下來詳細(xì)說明面粉石磨機(jī)面粉的健康和。

In addition, the flour processed by stone mill does not have any additives, which is becoming more and more serious for food safety. Therefore, today, let's talk about the aspects of green and health of stone mill? Next, the health and environmental protection of flour stone mill flour will be described in detail.

1.從色感方面看，生產(chǎn)的面粉含有大量胡蘿卜素和膳食纖維，具有自然白色，有點(diǎn)黃色，機(jī)器面粉機(jī)器取出大量研磨和粉末，磨碎小麥的次數(shù)。多數(shù)添加增白劑使小麥粉的顏色變白。

1. In terms of color sense, the flour produced contains a large amount of carotene and dietary fiber, which is naturally white and a little yellow. The machine takes out a large amount of grinding and powder and the number of times to grind wheat. Most add brighteners to whiten the color of wheat flour.

2.從味道和口感來看，磨床是以較低的速度在較低的溫度下進(jìn)行的。麥的香味被保存著。味道很好。制作過程中在面粉里添加了添加劑。吃了之后沒有小麥的味道，不好吃。“綠色建筑評(píng)價(jià)標(biāo)準(zhǔn)”功能比機(jī)器健康，綠色，石磨制粉機(jī)磨好的面粉適合群眾口味。

2. In terms of taste and taste, the grinder is carried out at a lower speed and at a lower temperature. The smell of wheat is preserved. It tastes good. Additives were added to the flour during the production process. After eating, there is no taste of wheat. It's not delicious. The function of "green building evaluation standard" is healthier than that of machine. The flour ground by stone mill is suitable for people's taste.

3.在工程設(shè)計(jì)中，Milmen在科學(xué)上使用Milm。用低速度和低溫度研磨小麥粉。石磨制粉機(jī)與機(jī)械面粉機(jī)械制粉機(jī)相比，產(chǎn)量低，但粉碎小麥的次數(shù)減少了。減少了小麥胚芽的香味、蛋白質(zhì)、胡蘿卜素、碳水化合物、鈣、磷、鐵。維生素、食物纖維等營(yíng)養(yǎng)物質(zhì)被完全保存。不需要添加劑。面粉的質(zhì)量也有保證

In engineering, milmen 3. In science. Grind wheat flour at low speed and low temperature. Compared with mechanical flour mill, the output of stone mill mill mill is low, but the number of times of crushing wheat is reduced. It reduces the flavor, protein, carotene, carbohydrate, calcium, phosphorus and iron of wheat germ. Vitamins, food fiber and other nutrients are completely preserved. No additives are required. The quality of flour is also guaranteed

今天，消費(fèi)者來說，特別重要的石磨加工面粉不僅保持了石磨的特色，還結(jié)合了現(xiàn)代小麥處理、面粉加工工藝，與食品嚴(yán)格遵守規(guī)定，取得食品市場(chǎng)準(zhǔn)入資格。

Today, for consumers, the stone mill flour, which is particularly important, not only maintains the characteristics of the stone mill, but also combines the modern wheat processing and flour processing technology, strictly abides by the safety regulations with the national food, and obtains the qualification of food market access.

以上就是小編為你們整理的面粉石磨機(jī)的綠色健康的體現(xiàn)情況，詳細(xì)請(qǐng)關(guān)注我們的網(wǎng)站

The above is the embodiment of the green and healthy flour stone mill arranged by Xiaobian for you. Please pay attention to our website for details