超细粉碎技术在全枣制浆中的应用研究  

Superfine grinding technology in the application of the whole jujube pulping

作　　者：王秀丽[1] 张茂龙 高青令 张裕中[1] 

机构地区：[1]江南大学食品装备工程研究中心,无锡214122 [2]江苏东方名厨食品科技有限公司,南京211226 [3]无锡轻大食品装备有限公司,无锡214122

出　　处：《食品科技》2014年第1期51-55,共5页Food Science and Technology

基　　金：江苏省科技型创新资金项目(BC2010031)

摘　　要：针对红枣加工中存在加工效率与原料利用率低等问题,提出了采用湿法超细粉碎技术对全枣进行高效加工与利用的生产方法。通过对基于湿法超细粉碎技术的高速切割粉碎关键设备的机理分析和对红枣进行湿法超细粉碎实验研究,得到了动刀头转速、静刀片数量、循环次数对全枣制浆效果的影响。结果表明,当动刀头转速为9000 r/min、静刀片数量为222、循环次数为3次时,红枣被粉碎的平均粒径达到73μm,结果较为理想。高速切割粉碎机对全枣的粉碎非常有效,实现了对红枣物料的全利用。For the problem of the low processing efficiency and raw material utilization rate in the jujube processing, it proposed the efficient processing and utilization methods of whole jujube with the wet ultrafine grinding technology. By analysising the mechanism of high shear cutting key equipment based on the wet superfine grinding technology, and researching the jujube wet superfine grinding experiment, it got rotating head speed, static blade number and grinding cycles affect the whole jujube pulping. Results show that when the rotating head speed is 9000 r/min, the static blade number is 222, and the cycles are three times, the average particle size of jujube which were shattered reaches about 73 microns and the result is ideal. High shear cutting equipment for grinding the whole jujube is very effective, and it realizaed the full utilization of the jujube.

关 键 词：全枣 湿法粉碎 全利用 平均粒径 

分 类 号：TS255.36[轻工技术与工程—农产品加工及贮藏工程]