Abstract: The structure and function of several rubber roll hullers home and abroad were summarized and analyzed in the four parts of the feeding machanism,shelling equipment,rigging equipment,and winding equipment,the advantages and characteristics of their respective function were discussed in detail.Researches of three rolls huller and four rubber rolls sheller were particularly summarized.

Abstract: Vinegar often got turbidity during its shelf-life.There were many reasons attributed to this phenomenon: macromolecules,which were from raw material such as polysaccharides and proteins decomposed incompletely in the process,formed precipitation through biochemical reaction,many kinds of bacteria were not removed totally after fermenting,which caused bacterial precipitation,Fe3+ from fermenting equipments combined with polyphenol and proteins to form infusibility complex.Application of immobilized enzymes technology,increasing the enzyme activity,prolongation of mature period appropriately,addition aiding filtration reagent,using inorganic filter membrane,improving producing crafts and so on,which were effective to reduce precipitation.

Abstract: The processing technology of dietary fiber from wheat bran was studied in this article.Micronized wheat bran fibre(WBF),which have good water holding capacity and swelling capacity,was prepared.Wheat dough with different amounts of wheat bran dietary fiber was made,and the rheological characteristics were mea-sured by Brabender Farinograph,Extensograph texture analyzer.The rheology and texture properties of wheat dough containing different amounts of WBF were analyzed respectively.The influence of WBF on wheat dough characteristics was investigated.With the addition of WBF,water absorption,developing time and stability were significantly improved.The resistence and ratio of resistence to extensibility showed significant associations with the amount WBF added in wheat dough,however the extensibility and energy of area were negatively associated with the addition of WBF.The sensory evaluation of Chinese steamed breads containing different amount of WBF was made in accordance with industrial standards.The results showed that Chinese steamed breads containing less than 8% of WBF are almost the same as the controlled samples.Chinese steamed bread containing less than 8% WBF is perfectly acceptable in Chinese customers.

Abstract: The rongalite lump in wheat flour is regarded as detected object.The national standard method of testing rongalite lump adopts liquid chromatography detection.But it is difficult for ordinary laboratory to own liquid chromatography because of the expensive price.This limitation hinders various regions from implementing inspection work.The qualitative test method of rongalite lump in wheat flour is characterized by simple experiments,time-saving,high sensitivity.The minimum detection limit is 5 mg/kg.

Abstract: The modern milling process purifier system influencing purifier craft effect primary factor includes: nature of the materials,distribution,matching screen,the screen-motion parameters and flow-control air flow.When designs the purifier craft,should process each road mill sifter alone and sieve the extraction again the dregs heart,the pellet material which the iron hoop rubs sieves with sieves the extraction the material not to be able again to merge the clear flour with the road ahead material,after the dregs rubs attrition,withdraws to pro-cess alone.

Abstract: This article studied the effect of the amount of water on the quality of frozen dough steamed bread including sensory quality,specific volume,soft degree and total score.The results showed sensory quality,specific volume,soft degree and total score was changed with the amount of water,the amount of water is 53%,neces-sary for good quality.

Abstract: The mung bean was dealt with fermentation and germination,the influence was studied by determin-ing the viscosity of the mung bean starch which produced by different disposal.The results showed that natural fermentation of mung bean starch did not affect the viscosity,biological mixed fermentation could decline the Peak Viscosity(PV),Hold Viscosity(HV) and Final Viscosity(FV).After germinating,the viscosity of the distilled starch changed greatly,its Peak Viscosity rose 1 248.00 mPa.s,the Hold Viscosity rose 698.00 mPa.s,the vis-cosity of the mung bean starch increased significantly.

Abstract: Influences of emulsified oil on rheological property of wheat flour dough and the quality of steamedbread were studied by adding emulsified oil to wheat flour by 2%,4%,6%,8% of the content.The experiment showed that after adding emulsified oil,the Farinograph and extensograph property of dough can be significantly improved,and adding 4% of the content can improve them most.In steamed-bread steaming experiment,the addition of emulsified oil to wheat flour makes its volume and hematocrit increase,and its surface smooth and texture uniform.Besides it makes steamed-bread’s hardness reduced and aging resistance improved obvious in TPA experiment.

Abstract: The paper states the primary means and related technologies of comprehensive utilization of potato pulp about its home and overseas present status,analyzes existent problem and developing tendency.The potato dregs's application is mainly the effective component extraction and the potato dregs fermentation product development,including the preparation meals textile fiber,the extraction pectin,and after the fermentation preparation organic matter,the protein feed,the enzyme,as well as the manufacture may degrade the industrial chemicals,the vinegar,the soy sauce and so on.Before potato dregs's,processes,the security,the dissemination of technology and so on is in the potato dregs processing the existence and must solve the problem.