米粉复蒸柜的零部件设计_设计-毕设论文.doc

米粉复蒸柜的零部件设计  PAGE 27 米粉复蒸柜的零部件设计 摘要 米粉，也叫HYPERLINK /view/1964.htm米线，米粉是指以HYPERLINK /view/35787.htm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  The rice noodle duplicate steams the cabinet the spare part design Abstract： Rice noodle, is also called the rice-flour noodle, the rice noodle is refers to take the rice as raw material, after the immersion, the steam boiling, holds down strip and so on working procedures to make strip, the filiform rice product, but is not in the word meaning 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 - grinding paste - steams the powder - sheeting (to push silk) - duplicate to steam - the cooling - dry - packing - end product. Steaming a chest again is to 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 alpha raising ground rice it is the high temperature to steam ground rice degree makes the ground rice micel structure collapse completely dispersing , the messenger amylum paste melts that is . Alpha ground rice flavour is easy to digest at present easily, this is that complete breakdown of micel disperses because of alpha-amylum is surrounded by water, effect happened easy to form the gap , the digestive enzyme between straight chain amylum and each molecules of branched chain amylum.Theoretically. But oclock heats 10 to 30 minutes , m