基于正交试验的冰淇淋生产工艺优化  

Optimization of Ice Cream Production Process Based on Orthogonal Experiment

作　　者：王彬 石秀东 封蔚建 汪晨 WANG Bin;SHI Xiudong;FENG Weijian;WANG Chen(School of Mechanical Engineering,Jiangnan University,Wuxi,Jiangsu 214122,China)

机构地区：[1]江南大学机械工程学院

出　　处：《轻工机械》2019年第3期50-54,共5页Light Industry Machinery

基　　金：江苏省食品先进制造装备技术重点实验室项目(FMZ201801)

摘　　要：为了提高单缸立式软冰淇淋机生产的冰淇淋的膨化率,课题组对其浮动刮刀片的刮削机理进行了理论研究及力学分析,并对螺旋搅拌结构原理进行了探究,确定了搅拌器工作时的最小转速。通过试验得出在冷冻过程中影响冰淇淋质量的主要因素为缸筒内冰淇淋浆液的加入量、粉料与水的配比以及设定的电流极值,并进行了正交试验。实验结果表明:冰淇淋机搅拌器的最小转速为155.6r/min;当加入的浆液量0.9L,粉料与水的配比(质量比)为1∶3.0,电流极值设定4.5A时可得最高的膨化率82.0%;缸筒内浆液量的多少是影响膨化率的最关键因素,浆液宜采用齿轮泵间歇式引入冷冻缸内的方式来提高膨化率。In order to improve the expansion rate of ice cream produced by a single-cylinder vertical soft ice cream machine,the oretical research and mechanical analysis of the scraping mechanism of the floating scraper were carried out. The principle of the spiral agitating structure was investigated,and the minimum rotational speed of the agitator was determined. Through experiments,the main factors affecting the quality of ice cream in the freezing process were the amount of ice cream slurry in the cylinder,the ratio of powder to water and the set current limit,and the orthogonal test was carried out. The experiment result shows that the minimum speed of the ice cream mixer is 155. 6 r/min. When the amount of slurry added is 0. 9 L,the ratio of powder to water is 1: 3. 0 ( mass ratio),and the current value is set at 4. 5 A,the highest puffing was obtained. The rate is 82. 0%. The amount of slurry in the cylinder is the most important factor affecting the expansion rate. The slurry should be introduced into the freezing cylinder intermittently by gear pump to increase the expansion rate.

关 键 词：冰淇淋机 搅拌器 膨化率 浮动刮刀片 正交试验 

分 类 号：TS205.7[轻工技术与工程—食品科学]