新型连续豆豉洗霉机的原理及结构 【中英文WORD】【中文2520字】

新型连续豆豉洗霉机的原理及结构 【中英文WORD】【中文2520字】,中英文WORD,中文2520字,新型连续豆豉洗霉机的原理及结构,【中英文WORD】【中文2520字】,新型,连续,豆豉,洗霉机,原理,结构,中英文,WORD,中文,2520 The principle and structure of the new type continuous mildew on lobster sauce washing machine Abstract: The principle and structure of a set of new type mildew washing equipment- the continuous mildew on lobster sauce washing machine was introduced in this paper.Using this machine is profited not only to enhance the lobster sauce s quality, to improve the productivity, and to reduce the worker s labor intensity, butalso to construct a good working condit ion and to realize the brewing industry s mechanization. Key words: continuous; washing mildew in lobster sauce machine; new type machine 1 Preface In rice production of aspergillus types of douchi, in order to guarantee Fermented bean product quality features that make fermented bean product more bright and reduce the GuSeWei into song, fermented bean must use the water surface mycelia, conidium and cleaning, and stick dirt.Requirements in the process, to wash the land into possible to keep douchi Song off, skin complete without washing into song hypha, skin Bean body oil moisten. At present, aspergillus enzyme types of douchi into song washing square method in most of the flavoring factory use manual method isIts labor intensity, production environment is bad, not to protect cleaning effect certificate. Therefore, this paper introduces a new type of continuous douchi wash Mildew machine, the continuous type of douchi in washing machine wash mildew of enzyme into the black beans have bent the function of scattered and sanitizers, fermented bean song material peeling, washing the low rate of douchi into song surface hypha body, conidium and sticky dirt, fermented bean song materials in the machine Spray, can receive appropriate back to wet, wash enzymes work can be with continued, with low labor strength, high efficiency, easy operation, convenient in maintenance, meanwhile the machine has advantages such as water use the system, can make full use of water, reduce waste water Productivity, and it is favorable to the environment protection function. This douchi wash in douchi manufacturer mould machine a trial, and good results have been achieved., 2 continuous douchi wash mildew principle of work After the composer of black beans song material by mechanical or artificially in feeding controller with certain under the control of the flow into the wash enzyme machine in feeding port (see chart 1 shows), music by incoming material flow in the control (see chart 1), music material flows into the washing machine wash the enzyme, wash enzyme enzyme trough the vats after turning round thorn stick and drive the water wash enzyme machine, the clouds of flow movement in growth curve material scattered in material song with the surface of mycelia, conidium and sticky dirt flushed wash it. After feeding song outflow into belt spraying machine (see figure 2 shows), spraying water wash of bean song further. Spray belt spraying water cleaning after after by circulation to bean song of enzyme machine wash the next batch of material song clean. In the process of wash mildew, if appear too much song material has not been derided and jam wash water, wash mildew mould slot machine has two jetting rinse device, in the cases without stopping the jam wash mildew slot agglomerate song, ensure the machine feeding derided for continuous operation, wash mildew machine visual music material requirements wash mildew stepless speed regulation. 3 successive douchi wash mildew machine structure Continuous washing mildew machine structure were composed by two single, One is the washing machine, two is mould belt conveyor benzopyrazine machine, injection machine as shown in figure: 1 Gate 2 Cistern 3 Wash mildew barrels 4 Round stick 5 The material mouth 6 Overflow valve 7 Material pump controllers 8 Block water cover 9 Shower belt 10 Spray pump 11Reflux pump 12 Water inlet 13 Overflow pipe Douchi wash mildew machine schemes 3.1 wash mildew machine Mainly by enters the material hopper, feeding controller, cistern (see chart 2), wash mildew slot (see figure 3), round thorn in stick (see chart 4), discharging mouth (see chart 5), transmission equipment etc. Enters the material hopper. This is a sifang conical hollow body, fermented bean song by conveying equipment or material of artificial thus enter Wash mildew machine, below a feed hopper, control song material controller into quantity.wash the mildew slots. Purpose is to give the surface with mycelia and meristematic spore, sticky dirt of douchi song materials and water in the rubbing empty in between and adjustment in the process of production, wash the mildew to prevent blocking alessio, etc. Round rod thorn. This is the main device wash mildew machine, device form is a circle on the form of sticks with a series of small round rods, small round rods on the amount and installation angle of process douchi song material mycelia, conidium, stick dirt form,growth situation, etc to circumstances. In the round the design, rod thorn ,This machine used fluid mechanics principle, the device is baptized mildew water sports and the surface of douchi song material. Mildew and its sticky dirt on friction and achieve! Purification, therefore, fermented bean song material peeling less, flow and douchi song material! "Friction", the surface is smooth curve material. Discharging device. Wash the mildew machine wash mildew in discharge mouth slot near the end of the tangent cross-section position, equipped with adjustment out the device, feed can be conveniently depending on the song material needs and into do adjustment, prevent song material blocked jet flush device in above the discharging device. The overflow device. The overflow device in the role of mould machine wash is wash the thing to be cleaned after mildewed (mycelia, conidium, stick dirt, sundry etc) in a short time, the machine turned the overflow from mouth to wash face in the position of mould slot and the level of the overflow of the space there is enough, can guarantee to be cleaned after washing mildew objects in the short time eduction cake layer. 3.2 Belt spraying machine Main material thickness controller by conveyer belt, and the spray nozzle, spraying water recycling system and transmission system, etc.Belt spraying machine's main function is already cleaning the material for further douchi song, and can according to song clean material humidity proper adjustment. Take right # will pepper cut into 3 ~ 4 cm, add the butter low-temperature extraction mention 1 h or so # join crushing prickly ash and saute until out MaWei # join alleviate pains powder, garlic, cubed scrambled to taste a # join with yellow rice wine dissolve of douchi # slightly fry # join LaoZao juice, sugar, monosodium glutamate, chicken essence and yeast extract # join ripe rapeseed oil fry 4 ~ 5 minutes # packaging ∃, 30 min # 121 high temperature sterilizing # inspection # finished products. 4.2 Operating points 4.2 .1The first to understand the characteristics of the materials and in hotpot seasoning in the role. Watercress make soup bittern, and produce color red leaves of spicy yaste and salty, increase the taste fresh fragrance, marinades LaoZao juice is increase fresh pressure xing, to smell, make soup halogen have the taste; to sweet Prickly ash can seasonings increase incense, pressure xing go bad smell. The dry chili increase soup halogen hot and fragrance; Salt set flavour increase incense, raises fresh flavoring, repression bad smell. Monosodium glutamate, yeast extraction content, chicken essence can increase fresh, also yeast extraction of freshness material things, can make the soup high-temperature brine long hot cooking and do not break full-bodied freshness; Ice-sugar go to dry back more than sweet smell; Five spices can go to dry, xing, polishing, etc.; Butter not but can provide hotpot base solid form, like, and vegetable oil also have increase incense role. 4.2.2 Selected raw material is making pot out based. For example, peppers and prickly ash, from season speaking, every year 7 ~ 8 months of prickly ash is produced from than October autumn pepper good quality.If the origin see, shaanxi, sichuan rich shun, xichang, yavin produce of MAO Chinese prickly ash, all seems MaWei foot, and aroma good quality. Choose Chinese prickly ash a as gas oil moisten, are choosing colors in grains, Chinese prickly ash, less seed, black branch stem less, flavour is lasting, with her teeth after the break MaWei foot flowers pepper for good. Dry chili from breed points have long chili, two gold,ChaoTianJiao, QiXingJiao and yunnan millet pepper, 2 bars chili color gas well, fragrance is, spicy gentle, while QiXingJiao, small ChaoTianJiao,Meters pepper's smaller sharp is made, spicy incomparable, and therefore the pot Material can use both long, and with. Bean sauce to Sichuan PI county recently for authentic, fermented bean production in yongchuan fermented bean vin for good, other should buy good quality raw materials. 4.2.3 Problems during the process One is to stir fry watercress so red shiny hair color oil, fry the nun eat up the watercress flavour, watercress lovesyou easy also make sugar starch stewed turbidity; Stir-fry old watercress, make easily sauce black, taste Bitter. The second is tie-in, all kinds of spices spice must press proportion to join, otherwise, soup easy generation bitter and not suitable for incense flavour, also easy to change sichuan-style hot pot flavor. 5 Product quality standard 5.1 Sensory indexes Dark in orange, with hot pot, distinctive flavor of production product is solid. 5.2 Physical and chemical health index Amino acids nitrogen (%) >0.20 Total acid (with lactic acid plan %) <2.0 Arsenic (As plan mg/kg) <0.5 Lead (Pb plan) in <1.0 Aflatoxin B(Ug/kg) <5.0 Pathogenic bacteria Shall not be detected References: [1] DengKaiRong. Making the hang of the chongqing hotpot restaurant where [J].journal of Chinese cooking 1991, (3) : 23-25. [2] LiLeQing. Sichuan hot pot soup halogen modulation [J].journal of Chinese cooking. 1989, (5); 12-13. [3]. ShenZuYao flavoring buffets - hotpot base [J].journal of Chinese brewing. 1993, (6) : 39-42. 【中文2520字】 新型连续豆豉洗霉机的原理及结构 摘要: 介绍豆豉酿造的新型洗霉设备- 连续式豆豉洗霉机的原理和设计思路, 连续式的豆豉洗霉机的使用, 使米曲酶类型的豆豉成品更光亮并减小苦涩味, 有利于提高豆豉的产品质量和生产效率; 有利于减少工人的劳动强度和建造良好的生产环境; 有利于提高劳动生产力和实现酿造行业的机械化。 关键词: 连续式; 豆豉洗霉机; 新型设备 1 前言 在米曲霉类型的豆豉生产中, 为了保证豆豉产品的品质特点, 使豆豉成品更光亮并减小苦涩味,豆豉的成曲须用清水把表面的菌丝体、分生孢子及其粘污物进行清洗, 并且要求在洗的过程中, 尽可能地保持豆豉的成曲表皮完整不脱落, 成曲洗涤后表皮无菌丝、豆身油润。目前, 米曲酶类型的豆豉成曲的洗涤方法在调味厂中大多数是用手工的方法进行, 其劳动强度大、生产环境差、洗涤效果不保证。为此, 本文介绍一种新型的连续豆豉洗霉机, 这种连续式的豆豉洗霉机在洗酶时对成曲后的黑豆具有打散和搓洗的功能, 豆豉曲料的脱皮率低, 洗涤豆豉成曲表面的菌丝体、分生孢子及其粘污物后, 豆豉曲料在机器的喷淋下, 可以得到适当的回湿, 洗酶工作可以连续进行, 具有劳动强度低, 效率高, 便于操作, 便于维修等优点, 同时该机设有水循环使用系统, 可以充分利用水资源, 减少废水的处理量, 有利于环境保护的功能。该豆豉洗霉机在豆豉生产厂家试用, 取得了很好的效果。 2 连续豆豉洗霉的工作原理 经制曲后的黑豆曲料通过机械或人工在进料控制器的控制下以一定的流量送入洗酶机的进料口( 见图中1 所示) , 曲料的流量, 由进料闸门控制( 见图中1) , 曲料流入洗酶机的洗酶槽后, 洗酶槽中的圆刺棍转动并带动洗酶机中的水运动, 水流把成团的曲料打散和对生长在料曲表面的菌丝体、分生孢子及粘污物进行冲刷洗净。料曲流出后进入带式喷淋机( 见图中2 所示) , 喷淋水进一步对豆曲进行冲洗。喷淋带的喷淋水清洗后豆曲后被循环到洗酶机中进行下一批料曲的清洗。在洗霉的过程中, 若出现过大的曲料未被水流冲散而堵塞洗霉槽时, 洗霉机设有两个射流式冲洗装置, 在无需停机的情况下把堵塞洗霉槽的结块曲料冲散, 保证机器的连续运转, 洗霉机可视曲料的洗霉要求进行无级调速。 3 连续豆豉洗霉机的结构 连续豆豉洗霉机的结构由两台单机组成,一是洗霉机, 二是带式喷啉机, 整机如图所示: 1. 闸门 2. 水槽 3. 洗霉桶 4. 圆刺棍 5. 出料口 6. 溢流阀 7. 料泵控制器 8. 挡水盖 9. 冲淋带 10. 喷淋水泵 11. 回流水泵 12. 进水管 13. 溢流管 豆豉洗霉机示意图 3.1 洗霉机 主要由入料料斗、进料控制器、水槽( 见图中2) 、洗霉槽( 见图中3) 、圆刺棍( 见图中4) 、出料口( 见图中5) 、传动装置等组成。入料料斗。这是一个四方锥形的中空体, 豆豉曲料由输送装置或人工由此进入洗霉机, 料斗的下方有一进料控制器, 控制曲料的进入量。洗霉槽。作用是给表面带菌丝体、分生 孢子、粘污物的豆豉曲料与水进行搓洗的空间以及调整在洗霉过程中的生产量、防止堵塞等。 圆刺棍。这是洗霉机的主要装置, 装置的形式是一圆拄形的棍棒上带有一系列的小圆棒, 小圆棒的数量与安装角度视所处理的豆豉曲料菌丝体、分生孢子、粘污物的形式、生长情况等情况而定。在圆刺棍的设计上,该机应用流体力学的原理, 装置的洗霉是以水流的运动与豆豉曲料表面的! “霉”以及其粘污物进行摩擦而达到! “净化”的, 因此, 豆豉曲料的脱皮较少, 水流与豆豉曲料! “摩擦”后, 曲料的表面较光滑。 出料装置。洗霉机的出料口设在洗霉槽靠近末端横截面的切线位置上, 设有调整出料量的装置, 可以方便地视曲料的需要而进行调整, 防止曲料堵塞的射流冲洗装置设在出料装置的上方。 溢流装置。溢流装置在洗霉机中的作用是把洗霉后的被清洗物( 菌丝体、分生孢子、粘污物、杂物等) 在短时间内排出机外, 该机的溢流口设在与洗霉槽端面水平的位置上,且有足够的溢流空间, 可以保证洗霉后的被清洗物在短时间内排出机外。 3.2 带式喷淋机 主要由输送带、料厚控制器、喷淋喷头、喷淋水回收系统及传动系统等。带式喷 湿度进行适当的调整。带右#将辣椒切割成3~ 4 cm, 加入牛油中低温浸提1 h 左右- 加入粉碎花椒, 炒至出来麻味-加入老姜粉末、大蒜丁, 炒至味出-加入用黄酒溶的豆豉- 稍炒- 加入醪糟汁、冰糖、味精、鸡精和酵母精- 加入熟菜籽油炒4~ 5 分钟- 包装-121 ∃ , 30 min 高温灭菌-检验-成品。 4.2 操作要点 4.2.1 首先要了解所用原料的特点以及在火锅调味料中的作用。 豆瓣使汤卤颜色红亮, 并产生醇和的辣味和咸鲜之味, 增加卤汁香味; 醪糟汁则增鲜压腥, 去异味, 使汤卤有回甜之味; 花椒可以调味增香, 压腥去异味; 干辣椒增加汤卤中的辣味和香味; 精盐定味增香, 提鲜加香, 压制异味; 味精、酵抽提物、鸡精都可以增鲜, 而且酵母抽提物中的鲜味物质耐高温, 可使汤卤 长时间烫煮而不失醇厚的鲜味; 冰糖去燥回味余甜; 五香料可去燥、去腥, 润色等; 牛油不但可提供火锅底料固体形态, 和植物油一样,也具有增香的作用。 4.2.2 精选原料是制作火锅底料的基础 例如, 辣椒和花椒, 从季节上讲, 每年7~ 8月出产的花椒就比10 月出产的秋椒品质好。若从产地看, 陕西、四川富顺、西昌、茂汶出产的花椒, 都显的麻味足, 且香气品质好。选花椒一般都选色气油润, 颗粒均匀, 花椒中小黑籽少,枝杆少, 香味浓郁持久, 用牙咬破后麻味足的花椒为好。干辣椒从品种上分有长辣椒、二金条、朝天椒、七星椒及云南小米椒等, 二金条辣椒色气好, 香味正, 辣味柔和, 而朝天椒、七星椒、小米椒则个头小而尖, 辛辣无比, 因此制作火锅底料就可以利用两者之长, 兼而用之。豆瓣酱以四川郫县生产的为正宗, 豆豉以永川陈年豆豉为好, 其他应购买质量好的原料。 4.2.3 炒制过程中的问题 一是豆瓣以炒香发色油红发亮为止, 炒嫩了吃起来有生豆瓣味, 豆瓣中的淀粉也易使糖卤浑浊; 豆瓣炒老了, 易使汤汁变黑, 味苦。二是香料的搭配, 各种香料一定要按比例加入, 否则, 汤料易产生苦味和不适宜的香味, 也易改变川味火锅的风味。 5 产品质量标准 5.1 感官指标 色泽呈桔红色, 具有火锅特有的香味, 产品为固态。 5.2 理化卫生指标 氨基酸态氮( %) >20 总酸( 以乳酸计%) < 2.0 砷( 以As 计mg/kg) < 0.5 铅( 以Pb 计) < 1.0 黄曲霉素B( Ug/kg) < 5.0 致病菌 不得检出 参考文献: [ 1] 邓开荣. 制作重庆火锅的诀窍在哪里[ J] . 中国烹饪1991, ( 3) : 23- 25. [ 2] 李乐清􀀁 四川火锅的汤卤调制[ J] . 中国烹饪.1989, ( 5) ; 12- 13. [ 3] 沈祖耀. 调味佳品--- 火锅底料[ J] .中国酿造.1993, ( 6) : 39- 42