米粉复蒸柜的零部件设计说明书.pdf

本科毕业设计（论文）通过答辩 摘要 米粉，也叫米线，米粉是指 大米为原料，经浸泡、蒸煮、压条等工序制成的条状、 丝状米制品，而不是词义上理解的以大米为原料以研磨制成的粉状物料。它们的生产工 艺大同小异，一般为：大米 — 淘洗 — 浸泡 — 磨浆 — 蒸粉 — 压片 （挤丝）—复 蒸 — 冷却 — 干燥 — 包装 — 成品。复蒸柜是利用高温蒸米粉，提高米粉的 α度， 降低米粉的吐浆率，且使米粉有油润感。提高米粉的 α度就是高温蒸米粉使米粉的胶束 结构完全崩溃散开，也就是使淀粉糊化。 α米粉的味道好，且易于消化，这是因为 α- 淀粉被水所包围，胶束完全崩溃散开，在直链淀粉和支链淀粉各个分子之间形成间隙， 消化酶容易发生作用。 理论上。在 100℃时加热 10—30分钟，使其糊化，但实际上要 蒸 30分钟以上才行，有的工厂需蒸一小时。在 108℃压力为 0．4kg/cm²下加热米粉更 易糊化，吐浆率低且有油润感。因此对复蒸柜的保温和密封有较高的要求，即对柜门的 密封结构和压紧结构均有较高的要求。 关键词 复蒸柜 密封 压紧结构 优秀论文设计，答辩无忧，值得下载！ 本科毕业设计（论文）通过答辩 The rice noodle duplicate steams the cabinet the spare part design Abstract： Ricenoodle, is also calledtherice-flour noodle, therice noodle isrefers to taketherice asrawmaterial, aftertheimmersion,the steamboiling,holdsdownstripandso onworkingprocedurestomakestrip,thefiliformriceproduct,butisnotinthewordmeaning understands by the rice the powdery material which grinds for raw material makes. Their technique of production is mostly the same except for minor differences, generally is: The rice - elutriate - immersion - grindingpaste - steamsthe powder - sheeting (topush silk) - duplicateto steam -the cooling - dry -packing - endproduct. Steaminga chest again isto make use of the high temperature steaming ground rice , improve the ground rice alpha degree, reducing ground rices spits out thick fluid rates, and lets ground rice have smooth feeling of oil.That the alpharaising ground rice it isthe high temperature to steam ground rice degree makes the ground rice micel structure collapse completely dispersing , the messenger amylumpastemeltsthatis .Alphagroundrice flavouriseasytodigestatpresent easily, this is that complete breakdown of micel disperses because of alpha-amylum is surroundedby water, effect happened easy to form the gap ,the digestive enzymebetween straight chain amylum and each molecules of branch