CN105495335A - Non-fried pumpkin konjak instant noodle making system - Google Patents
Non-fried pumpkin konjak instant noodle making system Download PDFInfo
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- CN105495335A CN105495335A CN201510841567.6A CN201510841567A CN105495335A CN 105495335 A CN105495335 A CN 105495335A CN 201510841567 A CN201510841567 A CN 201510841567A CN 105495335 A CN105495335 A CN 105495335A
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
Belonging to the field of instant noodle making, the invention discloses a non-fried pumpkin konjak instant noodle making system. The non-fried pumpkin konjak instant noodle making system consists of a prunella vulgaris stock solution making route, a black fungus dried persimmon particle making route, a powder making route and a flour cake making route. The prunella vulgaris making route and the black fungus dried persimmon particle making route are in parallel connection and intersect at the flour cake making route, and the flour cake making route and the powder making route are in parallel connection and intersect at a finished product collecting device. The non-fried pumpkin konjak instant noodle making system provided by the invention has the characteristics of good mouthfeel, taste and color, and low energy consumption.
Description
Technical field
The present invention relates to a kind of instant noodles manufacturing system, particularly a kind of non-fried pumpkin konjak instant noodles manufacturing system.
Background technology
Instant noodles are current second largest industrialization staple foods, are only second to bread consumption figure.The instant noodles annual production of China, more than 41,000,000,000 bags, is the first in the world production and marketing state.Instant noodles in the market can be divided into fried instant noodle and non-fried instant noodle according to drying process.Fried instant noodle rate of drying is fast, and gelatinization degree is high, internal porous, and therefore rehydration is good.But because product contains a large amount of greases, therefore preserve shorter, and human body take in too much grease, has negative effect to nutrient health.In addition, when 135 DEG C of high temperature are fried, instant noodles face block nutritional labeling partial loss, and the material that easily generation acrylamide etc. are harmful in frying course.Face block is when edible, and the muddy soup of the easily broken bar of noodles, mouthfeel are poor.Along with the requirement of consumer to " nutrition, safety, the health " of food in nearly 2 years is more and more higher, the demand pursuing low fat healthy food is increasingly strong.So a lot of producer is all actively devoted to the manufacture and exploit of non-fried instant noodle.
The production technology of non-fried instant noodle is substantially substantially identical with fried instant noodle, and the main distinction is that non-fried instant noodle mainly adopts hot-air drying technology to be prepared from.Fried owing to not needing, therefore fat content is only 1/4 of fried instant noodle, heat than with amount fried instant noodle low go out about 100 kilocalories.But compared with fried drying process, it is higher that hot-air drying technology also exists energy consumption for drying, mouthfeel after the cake rehydration of face (such as, slippage and viscoplasticity etc.) can be deteriorated further, and taste and color and luster are also poor.These defects all seriously govern the development of non-fried instant noodle.
Summary of the invention
Goal of the invention of the present invention is: for above-mentioned Problems existing, provides a kind of mouthfeel, taste and color and luster all good, and the preparation method of the low non-fried noodles of energy consumption.
The technical solution used in the present invention is as follows:
A kind of non-fried pumpkin of the present invention konjak instant noodles manufacturing system, comprise selfheal stoste and make route, black fungus dried persimmon particle makes route, powder makes route and face cake makes route, described selfheal making route makes the route face cake that is intersected in parallel with black fungus dried persimmon particle and makes route, and described cake making route and powder make route parallel connection and be intersected in finished product collection device.
Owing to have employed technique scheme, selfheal is extracted stoste and contains the organic acid such as the glycoside materials such as triterpenoid saponin, rutin sophorin, Hyperoside and ursolic acid, caffeic acid, free oleanolic acid; Hua Suizhong, containing the organic matter such as anthocyanin, d-camphor, d-fenchone of delphinidin, Cyanidin, has medical value widely in Cardiovarscular.Black fungus contains vitamin K, can reduce blood clotting, and the generation of prevention DVT, has the effect preventing and treating atherosclerotic and coronary heart disease; Colloid in black fungus can put together the dust remained in digestion, impurity absorption to excrete, thus plays the effect that intestines are washed in clearing stomach, and persimmon contributes to reducing blood pressure, softening blood vessel, increase coronary flow, and energy anti inflammatory blood quickening, improve cardiovascular function.Persimmon fruit sweet-puckery flavor, cold in nature, nontoxic; Calyx and receptacle of a persimmon puckery, property is put down, and enters lung, spleen, stomach, large intestine channel; There is heat-clearing to remove dry, moistening lung for removing phlegm, soft heavily fortified point, slake thirst and help produce saliva, invigorating the spleen, control the function such as dysentery, hemostasis, dry and hard excrement, pain due to hemorrhoid or hemorrhage, the disease such as dry cough, laryngalgia, hypertension can be alleviated.The blood pressure lowering effect that these compositions can play is added in noodles.
A kind of non-fried pumpkin konjak instant noodles manufacturing system of the present invention, described cake makes route and comprises the mixer one be linked in sequence, ripening device used, tablet press machine, steamer, infrared radiation heating dewater unit and face cake gathering-device, described selfheal makes route and the parallel connection of black fungus dried persimmon particle making route is intersected in mixer one, and described mixer one is connected with some feed(raw material)inlets.
A kind of non-fried pumpkin konjak instant noodles manufacturing system of the present invention, the number of described some feed(raw material)inlets is 7, be respectively wheat flour entrance, egg entrance, pumpkin entrance, konjaku entrance, hawthorn entrance, pig bitter bile entrance and additive entrance, described wheat flour entrance, egg entrance, pumpkin entrance, konjaku entrance, hawthorn entrance, pig bitter bile entrance and additive entrance are equipped with meausring apparatus, described wheat flour entrance, egg entrance, pumpkin entrance, konjaku entrance, hawthorn entrance, the meausring apparatus of pig bitter bile entrance and additive entrance can by wheat flour, egg, pumpkin, konjaku, hawthorn, the mass ratio of pig bitter bile and additive is set to 10:12:1.2:1.0:1.4:0.7:0.3.
Owing to have employed technique scheme, in bile, main component is bile acids, BILE PIGMENTS, mucoprotein, lipid and inorganic matter etc., have chenodesoxycholic acid, 3a-hydroxyl-6-oxygen-5 α-cholanic acid and lithocholic acid in bile acid, they are almost completely combined with glycine and exist.Another containing hyocholic acid and hyodesoxycholic acid.Pig's bile, mainly containing hyodesoxycholic acid, still contains deoxycholic aicd and several amino acids.Pumpkin, konjaku and hawthorn all have good blood pressure reduction effect, add the blood pressure lowering effect that these compositions can play in noodles.This ratio is optimal proportion.
A kind of non-fried pumpkin konjak instant noodles manufacturing system of the present invention, the rotating speed of described mixer one is 2300r/min, and described mixer one is provided with attemperating unit, and described attemperating unit can by temperature constant in mixer one at 38 DEG C; Described mixer one is provided with distilled water entrance, and described distilled water entrance is provided with meausring apparatus, the mass ratio of distilled water and raw material can be set to 0.32:1; Describedly ripening device usedly be provided with attemperating unit, can by the temperature constant in ripening device used at 38 DEG C; The calendering speed of described tablet press machine is 30m/min, and calendering number of channels is 8; Described tablet press machine is provided with slicing device, and it is 22cm that dough sheet longitudinally can be cut into length by described slicing device, is transversely cut into the noodles that width is 2mm; Described infrared radiation heating dewater unit is provided with vacuum controller, the infrared waves that wavelength is 9.3 μm and 5.0 μm can be there are in described infrared radiation heating dewater unit, described infrared radiation heating dewater unit inner surface oiling sodium metasilicate coating, the thickness of described sodium metasilicate coating is 0.06mm.
Owing to have employed technique scheme, adopt infrared radiation heating dehydration, can not only rate of water loss be improved, reduce the production time, meanwhile, first stage condition of high vacuum degree, can slough rapidly the water on noodles surface under the condition of 9.3 μm, make noodles appearance drying and moulding, and the moisture of noodles inside still exists, through second stage comparatively rough vacuum, more slowly dewater under the condition of 5.0 μm, the moisture of inside is sloughed, because the first stage is by noodles drying and moulding, in the process of second stage dehydration, noodles internal moisture is sloughed thus is formed cavernous structure, the aperture formed with fried dehydration is suitable, these cavernous structures are in the water being soaked with flavoring, soup juice is just easy to absorb, the face cake of making can rehydration at short notice, the rehydration of increase face cake and mouthfeel, make non-fried instant noodle insolently than fried instant noodle more healthy with fried instant noodle on taste, the noodles noodles thickness prepared evenly, flat smooth, without edge damage, without hole, uniform color, length unanimously, impulse-free robustness, to break bar without drafting, less, good looking appearance.
A kind of non-fried pumpkin konjak instant noodles manufacturing system of the present invention, described powder makes route and comprises the flavoring entrance and some increasing taste additive entrances that are in parallel, described flavoring entrance and some increasing taste additive entrances cross connection powder collecting device, and described powder collecting device and face cake gathering-device parallel connection cross and be connected to finished product collection device, the number of described some increasing taste additive entrances is 5, be respectively soybean lecithin entrance, monoglyceride entrance, guar gum entrance, sodium alginate entrance and sucrose fatty ester entrance, described soybean lecithin entrance, monoglyceride entrance, guar gum entrance, sodium alginate entrance and sucrose fatty ester entrance are equipped with meausring apparatus, described soybean lecithin entrance, monoglyceride entrance, guar gum entrance, the meausring apparatus of sodium alginate entrance and sucrose fatty ester entrance can by soybean lecithin, monoglyceride, guar gum, sodium alginate and sucrose fatty ester mass ratio are set to 12.9:1:3.8:6.4:3.8.
Owing to have employed technique scheme, fried instant noodle, can form a lot of aperture through fried transpiring moisture on noodles, and these apertures, in the water being soaked with flavoring, are just easy to soup juice to absorb, and the face cake of making can rehydration at short notice; But fried-free instant noodle's rehydration character is poor, on rehydration time, slightly puckery in mouthfeel, taste additive is increased by adding in powder, the rehydration of non-fried instant noodle can be improved, increase the smooth degree of noodles, the elasticity of noodles, chewiness, suppleness are all improved.
A kind of non-fried pumpkin konjak instant noodles manufacturing system of the present invention, described selfheal stoste makes route and comprises the selfheal entrance be linked in sequence, inundator, apparatus,Soxhlet's, Rotary Evaporators and selfheal extract gathering-device; Described inundator is built with absolute ethyl alcohol; Described selfheal extract gathering-device is provided with meausring apparatus; Described selfheal extract gathering-device is connected with mixer one.
A kind of non-fried pumpkin konjak instant noodles manufacturing system of the present invention, described black fungus dried persimmon particle makes route and comprises the black fungus pretreatment route and persimmon pretreatment route that are in parallel, described black fungus pretreatment route crosses with persimmon pretreatment route and is connected mixer three, cooler, grinder and black fungus dried persimmon particle collection device; Under described cooler is placed in the condition of sterile vacuum, solid abrasive is the particle of diameter 0.2 ~ 0.5mm by described grinding function; Described black fungus pretreatment route comprises the black fungus entrance and heater that are linked in sequence, and described heater is connected with mixer three, and described black fungus entrance is provided with meausring apparatus; Described persimmon pretreatment route comprises the persimmon screening machine be linked in sequence, persimmon entrance and beater, and described beater is connected with mixer three, and described persimmon entrance is provided with meausring apparatus.
Owing to have employed technique scheme, the black fungus dried persimmon particle prepared can obtain good mouthfeel.
In sum, owing to have employed technique scheme, the invention has the beneficial effects as follows:
1, adopt infrared radiation heating dehydration, increase rehydration and the mouthfeel of face cake, make non-fried instant noodle insolently more healthy than fried instant noodle with fried instant noodle on taste.
2, improve the rehydration of non-fried instant noodle, increase the smooth degree of noodles, the elasticity of noodles, chewiness, suppleness are all improved, and mouthfeel is good.
3, in noodles, add multiple beneficial composition, clearing stomach can be played and wash intestines, anti inflammatory blood quickening, prevention DVT, the effect reduced blood pressure.
Accompanying drawing explanation
Fig. 1 is a kind of schematic diagram of non-fried pumpkin konjak instant noodles manufacturing system.
Detailed description of the invention
Below in conjunction with accompanying drawing, the present invention is described in detail.
In order to make the object of invention, technical scheme and advantage clearly understand, below in conjunction with drawings and Examples, the present invention is further elaborated.Should be appreciated that specific embodiment described herein only in order to explain the present invention, be not intended to limit the present invention.
Embodiment 1
As shown in Figure 1, a kind of non-fried pumpkin konjak instant noodles manufacturing system, comprise selfheal stoste and make route, black fungus dried persimmon particle makes route, powder makes route and face cake makes route, selfheal making route makes the route face cake that is intersected in parallel with black fungus dried persimmon particle and makes route, and face cake makes route and the parallel connection of powder making route is intersected in finished product collection device.
Face cake makes route and comprises the mixer one be linked in sequence, ripening device used, tablet press machine, steamer, infrared radiation heating dewater unit and face cake gathering-device, selfheal makes route and the parallel connection of black fungus dried persimmon particle making route is intersected in mixer one, and mixer one is connected with some feed(raw material)inlets.
The number of some feed(raw material)inlets is 7, be respectively wheat flour entrance, egg entrance, pumpkin entrance, konjaku entrance, hawthorn entrance, pig bitter bile entrance and additive entrance, wheat flour entrance, egg entrance, pumpkin entrance, konjaku entrance, hawthorn entrance, pig bitter bile entrance and additive entrance are equipped with meausring apparatus, wheat flour entrance, egg entrance, pumpkin entrance, konjaku entrance, hawthorn entrance, the meausring apparatus of pig bitter bile entrance and additive entrance can by wheat flour, egg, pumpkin, konjaku, hawthorn, the mass ratio of pig bitter bile and additive is set to 10:12:1.2:1.0:1.4:0.7:0.3.
The rotating speed of mixer one is 2300r/min, and mixer one is provided with attemperating unit, and attemperating unit can by temperature constant in mixer one at 38 DEG C; Mixer one is provided with distilled water entrance, and distilled water entrance is provided with meausring apparatus, the mass ratio of distilled water and raw material can be set to 0.32:1; Ripening device usedly be provided with attemperating unit, can by the temperature constant in ripening device used at 38 DEG C; The calendering speed of tablet press machine is 30m/min, and calendering number of channels is 8; Tablet press machine is provided with slicing device, and it is 22cm that dough sheet longitudinally can be cut into length by slicing device, is transversely cut into the noodles that width is 2mm; Infrared radiation heating dewater unit is provided with vacuum controller, and the infrared waves that wavelength is 9.3 μm and 5.0 μm can occur infrared radiation heating dewater unit, and infrared radiation heating dewater unit inner surface oiling sodium metasilicate coating, the thickness of sodium metasilicate coating is 0.06mm.
Powder makes route and comprises the flavoring entrance and some increasing taste additive entrances that are in parallel, flavoring entrance and some increasing taste additive entrances cross connection powder collecting device, and powder collecting device and face cake gathering-device parallel connection cross and be connected to finished product collection device, the number of some increasing taste additive entrances is 5, be respectively soybean lecithin entrance, monoglyceride entrance, guar gum entrance, sodium alginate entrance and sucrose fatty ester entrance, soybean lecithin entrance, monoglyceride entrance, guar gum entrance, sodium alginate entrance and sucrose fatty ester entrance are equipped with meausring apparatus, soybean lecithin entrance, monoglyceride entrance, guar gum entrance, the meausring apparatus of sodium alginate entrance and sucrose fatty ester entrance can by soybean lecithin, monoglyceride, guar gum, sodium alginate and sucrose fatty ester mass ratio are set to 12.9:1:3.8:6.4:3.8.
Selfheal stoste makes route and comprises the selfheal entrance be linked in sequence, inundator, apparatus,Soxhlet's, Rotary Evaporators and selfheal extract gathering-device; Inundator is built with absolute ethyl alcohol; Selfheal extract gathering-device is provided with meausring apparatus; Selfheal extract gathering-device is connected with mixer one.
Black fungus dried persimmon particle makes route and comprises the black fungus pretreatment route and persimmon pretreatment route that are in parallel, and black fungus pretreatment route crosses with persimmon pretreatment route and is connected mixer three, cooler, grinder and black fungus dried persimmon particle collection device; Under cooler is placed in the condition of sterile vacuum, solid abrasive is the particle of diameter 0.2 ~ 0.5mm by grinding function; Black fungus pretreatment route comprises the black fungus entrance and heater that are linked in sequence, and heater is connected with mixer three, and black fungus entrance is provided with meausring apparatus; Persimmon pretreatment route comprises the persimmon screening machine be linked in sequence, persimmon entrance and beater, and beater is connected with mixer three, and described persimmon entrance is provided with meausring apparatus.
Embodiment 2
Selfheal is extracted stoste and makes: take 1 portion of selfheal, dry after cleaning, after using soaked in absolute ethyl alcohol 1.5day after pulverizing in inundator, pour in apparatus,Soxhlet's, add hot reflux 5.5h, filter while hot, obtain selfheal after getting the ethanol that filtrate removes in solution in Rotary Evaporators and extract stoste.
Black fungus dried persimmon particle makes: choose that fruit shape is large by screening machine, shape neat, fruit top are slightly smooth, the persimmon of moderate without contriction, moisture in few core, according to black fungus: the mass ratio of persimmon is that 1:0.5 takes persimmon, peeling, bans, by beater, persimmon is broken into pulpous state; The persimmon of pulpous state is mixed by mixer three with the black fungus of molten, then in cooler, cooling obtains colloidal solid, by grinder, colloidal solid is ground to the particle that particle diameter is 0.4mm, obtains black fungus dried persimmon particle.
Non-fried noodles cake makes: take wheat flour, egg, and selfheal extracts stoste, pumpkin, konjaku, hawthorn, black fungus dried persimmon particle and pig bitter bile, put into feed(raw material)inlet and enter manufacturing system, take albumin, after alcohol soluble protein and glutenin mix, enter system, in feed(raw material)inlet according to raw material by additive entrance: raw material and distilled water are sent into mixer one than 1:0.32 by water quality, keep 38 DEG C by mixer one under the rotating speed of 2300r/min, stirring 15min; The dough be stirred enters ripening device used, at the standing slaking 10min of ripening device used interior maintenance 38 DEG C, by tablet press machine calendering speed be 30m/min, calendering number of channels is under the condition in 8 roads, and dough is pressed into dough sheet, and the slicing device in tablet press machine will be pressed into dough sheet, longitudinally being cut into length is 22cm, transversely be cut into the noodles that width is 2mm, noodles are put into steamer, decatize 20min under the condition of 100 DEG C; The noodles cooked are put into infrared radiation heating dewater unit, are 0.9 in vacuum, and infrared wavelength is dewater after 5min under the condition of 9.3 μm, and in vacuum 0.7, infrared wavelength is the 23min that dewaters under the condition of 5.0 μm.
Powder makes: get out flavoring according to 98% flavoring and 2% ratio increasing taste additive, flavoring is entered manufacturing system by flavoring entrance, increase taste additive and comprise 46.3% soybean lecithin, 3.6% monoglyceride, 13.7% guar gum, 22.9% sodium alginate and 13.5% sucrose fatty ester, take soybean lecithin, monoglyceride, guar gum, sodium alginate and sucrose fatty ester enter manufacturing system by increasing taste additive entrance, enter powder collecting device after mixing.
Finished product: after face cake and powder are carried out independent packaging respectively, more packaging together, the finished product obtained enters finished product collection device.
The foregoing is only preferred embodiment of the present invention, not in order to limit the present invention, all any amendments done within the spirit and principles in the present invention, equivalent replacement and improvement etc., all should be included within protection scope of the present invention.
Claims (7)
1. a non-fried pumpkin konjak instant noodles manufacturing system, it is characterized in that: comprise selfheal stoste and make route, black fungus dried persimmon particle makes route, powder makes route and face cake makes route, described selfheal making route makes the route face cake that is intersected in parallel with black fungus dried persimmon particle and makes route, and described cake making route and powder make route parallel connection and be intersected in finished product collection device.
2. a kind of non-fried pumpkin konjak instant noodles manufacturing system as claimed in claim 1, it is characterized in that: described cake makes route and comprise the mixer one be linked in sequence, ripening device used, tablet press machine, steamer, infrared radiation heating dewater unit and face cake gathering-device, described selfheal makes route and the parallel connection of black fungus dried persimmon particle making route is intersected in mixer one, and described mixer one is connected with some feed(raw material)inlets.
3. a kind of non-fried pumpkin konjak instant noodles manufacturing system as claimed in claim 2, it is characterized in that: the number of described some feed(raw material)inlets is 7, be respectively wheat flour entrance, egg entrance, pumpkin entrance, konjaku entrance, hawthorn entrance, pig bitter bile entrance and additive entrance, described wheat flour entrance, egg entrance, pumpkin entrance, konjaku entrance, hawthorn entrance, pig bitter bile entrance and additive entrance are equipped with meausring apparatus, described wheat flour entrance, egg entrance, pumpkin entrance, konjaku entrance, hawthorn entrance, the meausring apparatus of pig bitter bile entrance and additive entrance can by wheat flour, egg, pumpkin, konjaku, hawthorn, the mass ratio of pig bitter bile and additive is set to 10:12:1.2:1.0:1.4:0.7:0.3.
4. a kind of non-fried pumpkin konjak instant noodles manufacturing system as claimed in claim 2 or claim 3, it is characterized in that: the rotating speed of described mixer one is 2300r/min, described mixer one is provided with attemperating unit, and described attemperating unit can by temperature constant in mixer one at 38 DEG C; Described mixer one is provided with distilled water entrance, and described distilled water entrance is provided with meausring apparatus, the mass ratio of distilled water and raw material can be set to 0.32:1; Describedly ripening device usedly be provided with attemperating unit, can by the temperature constant in ripening device used at 38 DEG C; The calendering speed of described tablet press machine is 30m/min, and calendering number of channels is 8; Described tablet press machine is provided with slicing device, and it is 22cm that dough sheet longitudinally can be cut into length by described slicing device, is transversely cut into the noodles that width is 2mm; Described infrared radiation heating dewater unit is provided with vacuum controller, the infrared waves that wavelength is 9.3 μm and 5.0 μm can be there are in described infrared radiation heating dewater unit, described infrared radiation heating dewater unit inner surface oiling sodium metasilicate coating, the thickness of described sodium metasilicate coating is 0.06mm.
5. a kind of non-fried pumpkin konjak instant noodles manufacturing system as claimed in claim 4, it is characterized in that: described powder makes route and comprises the flavoring entrance and some increasing taste additive entrances that are in parallel, described flavoring entrance and some increasing taste additive entrances cross connection powder collecting device, and described powder collecting device and face cake gathering-device parallel connection cross and be connected to finished product collection device, the number of described some increasing taste additive entrances is 5, be respectively soybean lecithin entrance, monoglyceride entrance, guar gum entrance, sodium alginate entrance and sucrose fatty ester entrance, described soybean lecithin entrance, monoglyceride entrance, guar gum entrance, sodium alginate entrance and sucrose fatty ester entrance are equipped with meausring apparatus, described soybean lecithin entrance, monoglyceride entrance, guar gum entrance, the meausring apparatus of sodium alginate entrance and sucrose fatty ester entrance can by soybean lecithin, monoglyceride, guar gum, sodium alginate and sucrose fatty ester mass ratio are set to 12.9:1:3.8:6.4:3.8.
6. a kind of non-fried pumpkin konjak instant noodles manufacturing system as claimed in claim 5, it is characterized in that: described selfheal stoste makes route and comprises the selfheal entrance be linked in sequence, inundator, apparatus,Soxhlet's, Rotary Evaporators and selfheal extract gathering-device; Described inundator is built with absolute ethyl alcohol; Described selfheal extract gathering-device is provided with meausring apparatus; Described selfheal extract gathering-device is connected with mixer one.
7. a kind of non-fried pumpkin konjak instant noodles manufacturing system as described in claim 5 or 6, it is characterized in that: described black fungus dried persimmon particle makes route and comprises the black fungus pretreatment route and persimmon pretreatment route that are in parallel, described black fungus pretreatment route crosses with persimmon pretreatment route and is connected mixer three, cooler, grinder and black fungus dried persimmon particle collection device; Under described cooler is placed in the condition of sterile vacuum, solid abrasive is the particle of diameter 0.2 ~ 0.5mm by described grinding function; Described black fungus pretreatment route comprises the black fungus entrance and heater that are linked in sequence, and described heater is connected with mixer three, and described black fungus entrance is provided with meausring apparatus; Described persimmon pretreatment route comprises the persimmon screening machine be linked in sequence, persimmon entrance and beater, and described beater is connected with mixer three, and described persimmon entrance is provided with meausring apparatus.
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Application publication date: 20160420 |