鲜茧减压煮茧的工艺研究及生产效果  

Research of the process and production quality of decompressed cooking of fresh cocoons

作　　者：卜献鸿 程明[1,3] 段春稳 陈祥平 任强胜[2,3] 李帆 BU Xianhong;CHENG Ming;DUAN Chunwen;CHNE Xiangping;REN Qiangsheng;LI Fan(Sichuan Academy of Silk Sciences Co.,Ltd.,Chengdu 610031,China;Sichuan Provincial Silk Engineering Research Center,Chengdu 610031,China;Modern Cocoon&Silk Manufacturing Technology Resources Sharing and Service Platform of Sichuan Province,Chengdu 610031,China)

机构地区：[1]四川省丝绸科学研究院有限公司,成都610031 [2]四川省丝绸工程技术研究中心,成都610031 [3]现代茧丝绸制造技术资源四川省科技资源共享服务平台,成都610031

出　　处：《丝绸》2022年第11期10-16,共7页Journal of Silk

基　　金：四川省区域创新合作项目(2022YFQ0089)。

摘　　要：鲜茧缫丝有比较高的经济效益优势,在中国经历从部分地区少量生产到目前规模化量产。针对鲜茧采用真空渗透或长笼煮茧机煮茧后缫丝,丝胶不能得到充分均匀膨润,影响了生丝质量、茧耗的现状,近几年来开展的减压自动煮茧机煮鲜茧的工艺研究,在一定真空状态下鲜茧完成吐水、蒸煮、调整保护,实现了低温吐水、高温蒸煮,达到了均匀煮熟茧层的目的。文章分析了减压自动煮茧机煮鲜茧机理及工艺控制,建立起一套完整的适用于鲜茧缫丝的煮茧技术体系及工艺路线,并取得了良好的生产效果。In recent years,due to the development of fresh cocoon storage technology and the market demand for edible fresh silkworm chrysalis,direct silk reeling with fresh cocoons has experienced from small production in some areas to mass production at present in China.Compared with dry cocoon reeling,fresh cocoon reeling has dominant advantages such as high added value of by-products,energy saving and consumption reduction.In the past,fresh cocoons were usually reeled after vacuum infiltration,after which a few factories used long cage cocoon boiling machine to cook cocoons.As cocoon layer was undercooked,sericin was not fully swollen,and gum knots were not fully opened,the cleanliness and purity of raw silk were reduced.The lack of viscosity of sericin seriously affects the binding performance.Therefore,the cleanness,purity and cohesive performance of the raw silk of the reeled fresh cocoons are quite different from those of dried cocoons,so such silk cannot be used in the production of high-grade silks and satins.At the same time,the potential of cocoon reeling to reduce cocoon consumption and improve production efficiency has not been fully tapped.In order to improve the quality of fresh cocoon silk,the technology and process of cocoon cooking based on decompressed automatic cocoon cooking machine are studied,with emphasis on cocoons’water spitting and boiling technology,which ensures that the cocoons fully spit water and the cocoon layer be well-cooked during cooking without the cocoon being boiled down.The decompressed"vacuum+steam"method for boiling fresh cocoons has been innovatively developed.By this method,the water spitting,boiling,and adjustment as well as protection of fresh cocoons are finished in a certain vacuum state.By reducing the boiling temperature of water through the vacuum effect,water spitting at low temperature and boiling at high temperature can be achieved to fully swell and soften cocoon silk sericin after boiling the cocoon layer.With PLC program control and time sequence control as the ma

关 键 词：鲜茧缫丝 减压煮茧 真空+蒸汽 工艺研究 生丝质量 茧耗 

分 类 号：TS143.222[轻工技术与工程—纺织材料与纺织品设计]