ZMJ自动和面机结构设计 (3)-毕业论文.doc

PAGE 11 学士学位论文 ZMJ自动和面机结构设计 摘 要 在食品加工行业中以面粉为原材料的食品占食品产业的70%以上，在面粉或者淀粉等为原材料的食品加工生产行业中，和面是不可缺少的环节，手工和面，使面筋网络快速形成，使得蛋白组织结构均衡，和面机可以使面的的产量大大高于手工和面，生产出来的面品，口感光滑，透明度高，弹性好。为了追赶速食食品生产效率迅猛的发展速度，迎合市场中面包糕点在内等各种食品的不断更新，满足人们对各种零食，快捷食品甚至是餐饮食品日益增加的消费需求。在国际机械创新中占有一席之地，迫切需要一款适合我国硬性要求的和面机，在满足生产质量的基础原则下，提高生产效率，减少不必要的劳动损失。弥补传统的和面过程中利用人工去生产，费时费力，且劳动强度大，卫生条件也难以达到要求等缺陷，通过模拟人工和面的原理利用现代化机械装备设计一款能够替代人工的和面机是解决食品生产环节和面效率低劳动量大的关键也是本次和面机设计的目的所在。 因此搜集整理资料对比国内外和面机的具体差异之后，明确整个和面机研究的主要内容，设计研究方案，开始确认整个和面机运作机理，对和面机做出整体设计，明确和面机在当下市场中拥有那些种类，确认最适合国内发展需求的选择，通过一些技术参数开始着手设计计算和面机，选择合适的机械结构，校对计算所需机构的参数数据，最终确认组合结构，在满足整机性能外观要求的前提下，绘制和面机图纸，时刻把握严谨的设计理念，注重质量要求，最终说明和面机具体的操作要求以及整个和面机在使用过程中的操作方法，工作条件，排除和面机常见故障以适用于真正的实际运用 关键词：和面机；质量；设计计算；整机性能 Abstract In the food processing industry, flour as raw material accounts for more than 70% of the food industry. In the food processing and production industry with flour or starch as raw material, noodles are indispensable links. Handicraft and noodles make the gluten network form quickly, make the protein structure balanced, and the flour machine can make the output of noodles much higher than that of handicraft and noodles. Smooth taste, high transparency, good elasticity. In order to catch up with the rapid development of the production efficiency of fast food, cater to the continuous updating of various foods in the market, such as bread and cakes, and meet the increasing consumption demand of snacks, fast food and even catering food. In order to occupy a place in the international machinery innovation, it is urgent to have a dough mixer which is suitable for our countrys rigid requirements. Under the basic principle of meeting the production quality, we should improve production efficiency and reduce unnecessary labor losses. To make up for the shortcomings of traditional noodle-making process, such as manual production, time-consuming and labor-intensive, and difficult to meet the requirements of hygienic conditions, a noodle-making machine can be designed by using mod