连续式调味核桃仁拌粉机的设计
련속식조미핵도인반분궤적설계
  • 万方数据
    农产品加工（下半月） 농산품가공（하반월）
    AEM RODUCTS ROCESSING
    2014年 12期 60-62 ,共3页

    崔宽波%李忠新%杨莉玲%杨忠强%刘奎%刘佳%闫圣坤%马文强%班婷

    최관파%리충신%양리령%양충강%류규%류가%염골곤%마문강%반정

    调味核桃仁%连续拌粉%设备设计 調味覈桃仁%連續拌粉%設備設計
    조미핵도인%련속반분%설비설계
    flavor walnut kernel%continuous breading%machine design
    核桃仁拌粉技术是加工调味核桃仁的技术关键。对调味核桃仁拌粉机进行深入的探讨和研究，在综述各种核桃仁拌粉设备的结构特点和主要技术参数的基础上，改进增加自动进粉系统和余粉循环系统，设计一种连续式调味核桃仁拌粉机，并分析其工作原理、结构特点和设计优点。该设备可以进行连续化拌粉作业，同时上粉均匀，产品品质稳定，适用于多味休闲食品的拌粉处理。
    핵도인반분기술시가공조미핵도인적기술관건。대조미핵도인반분궤진행심입적탐토화연구，재종술각충핵도인반분설비적결구특점화주요기술삼수적기출상，개진증가자동진분계통화여분순배계통，설계일충련속식조미핵도인반분궤，병분석기공작원리、결구특점화설계우점。해설비가이진행련속화반분작업，동시상분균균，산품품질은정，괄용우다미휴한식품적반분처리。
    Walnut kernel breading technology is the key technology of flavor walnut processing. The thorough investigation and study of flavor walnut breading machine,based on the structure characteristics summarized a variety of walnut breading equipment and main technology parameters,continuous walnut breading design improvements increased the automatic powder feeding system and residual powder circulation system, and analyzes the structure characteristics the working principle, advantages and design. The device can carry out the continuous breading operation,stable product quality,and breading process is suitable for many kinds of leisure food.
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