CN106334603B

CN106334603B - Method for crushing food material particles

Info

Publication number: CN106334603B
Application number: CN201610879859.3A
Authority: CN
Inventors: 徐小鸿
Original assignee: Hangzhou Fuyang Zhengyi Industry And Trade Co ltd
Current assignee: Hangzhou Fuyang Zhengyi Industry And Trade Co ltd
Priority date: 2016-10-09
Filing date: 2016-10-09
Publication date: 2020-05-26
Anticipated expiration: 2036-10-09
Also published as: CN106334603A

Abstract

The invention discloses a method for crushing food material particles. The food material is cut and crushed through complete circulation, namely food material is fed, cut, retreated, reversely added, screened, pushed and cut again. The processing process is formed by six working steps. And propelling the small particles screened out to enter the gaps in the final propelling process of the food materials, so that the propelling of the food materials is converted into the reverse feeding effect of the particle withdrawing groove, and the propelling feeding is continuously circulated in sequence until all the fed food materials are cut into small particles. A reciprocating motion is formed in the cutting cavity formed by the machining gap, and the reciprocating motion is continuously repeated under the rotation of the grinding disc, so that a large cycle is formed.

Description

Method for crushing food material particles

Technical Field

The invention relates to a method for crushing food material particles.

Background

In current domestic edible material milling machine, one kind has continued traditional food processing mode to miniaturized suitable model, if: mixer, disk rubbing crusher, little steel mill, coffee mill machine etc. another kind is along with people's life constantly improves, puts forward the higher requirement to food processing technology down, the new concept product that appears, if: high-speed broken wall machine, make powder machine, centrifugation juice extractor etc.. Such models stem from new attempts and applications of non-food material comminution techniques in the field of food processing. The damage effect on the nutrient components and the original structure of the food materials under the guidance of the rapid and fine path greatly exceeds that of the former traditional processing machine. The method adopted in the food material processing is proved to be suitable by the attribute and the characteristic of the food material.

In fresh food materials including coarse cereals, a large amount of stored nutritional ingredients are the original structure of the food material, and have a fragile surface, once the original structure is lost and cannot be restored, such as the original structure is damaged in the processing process, the loss of the nutritional ingredients is generated, for example, a large amount of vitamins and antioxidant substances are lost after cell wall breaking, the nutritional ingredients are mixed with other substances to generate oxidation, and the damage effect on the food material is accelerated particularly under the conditions of high-speed rotation and high heat. According to these attributes, the more (inappropriate) the processing effort is, the more the damage to the nutritional ingredients of the food material is. The reasons for the damage to the nutrient content of the food materials in the processing process in the prior art are as follows:

for example, the existing disc grinder, small steel grinder, coffee grinder, etc. adopt a processing mode of gradually advancing from coarse to fine, food materials are cut and ground by blades or convex strips of a grinding disc, a processing gap is formed between a movable disc blade and the inner wall (blade groove) of a fixed disc, the gap is arranged from inside to outside or from top to bottom, the food materials are discharged from the inside to outside or from top to bottom, the food materials are cut in a grinding cavity and discharged from the gap to outside, the particle size depends on the size of the gap, small particles are discharged from the gap groove, and large particles are remained in the gap for continuous cutting, but several problems are caused in the processing mode.

1. The food materials are processed in the grinding cavity and are crushed under a plurality of resultant forces such as extrusion and impact due to various influences such as feeding speed and propelling speed. Among them, there are particles cut by a blade, particles crushed by extrusion, and particles crushed and bent, and the shape and size are not fixed. The crowds mix and advance in each segment, and the gaps become smaller as the food material increases, so that the particles in the gaps are more compact. Wherein small particles are blocked in the gap from reaching the discharge opening, while the food material left in the gap will continue to be cut. In a situation where the blade cannot distinguish between coarse and fine particles, the small particles are inevitably cut again, and excessively fine dust and paste are generated in repeated cutting. Resulting in excessive crushing of the food material. It is understood that the size of the machining gap is not a factor that determines the size of the particles, but the machining mode in which the machining gap gradually advances from coarse to fine is a factor that causes uneven particles and excessive pulverization.

2. The uneven particles generated by processing affect the original elasticity and toughness of food materials in subsequent steaming, fermentation and soaking, particularly in the steaming and boiling of coffee, the permeability is poor, the raw and cooked food materials lose original taste and flavor, the economic value of the product is reduced, the original structure of the food materials is damaged by dusting generated in the processing process, a large amount of nutrient components and original taste and flavor are lost, and even discoloration and flavor change can occur when fresh fruits and vegetables are processed, so that the method is obviously applied to the excessive crushing effect of a wall breaking machine and a powder grinding machine in a high-speed crushing mode.

3. The processing that constitutes between driving disk sand grip (blade) and the fixed disk inner wall grinds the chamber, from inside to outside or top-down is the clearance diminishes forward more, makes edible material receive the extrusion of inner wall in impelling, impels smoothly whether receive feed rate, the influence of multiple factors such as the humidity of edible material, viscosity, easily produce exhaust crowding and jam in a clearance that diminishes gradually, makes the extrusion chamber effect reinforcing in grinding the intracavity, has produced the broken wall under this extrusion chamber effect to the fresh fruit vegetables that contain moisture. Particularly, in the case of processing a cooked powder such as coffee beans, a large amount of original color and taste are spoiled by the effect of the pressing chamber due to the generation of high heat. This phenomenon is more prominent on high speed grinders as to the severity of the structural damage to the food material.

4. The processing modes adopted by the machine types are different, but the destructive effect on food materials is the same as the result. (1) Uneven particles and dust (2) high heat (3) extrusion and wall breaking, the damage factors generated in a disc grinder (coffee grinder) can be traced back to the original point of a stone mill structure, and the damage factors in a high-speed grinding mode can be traced back to the technical original point for grinding food materials. The above problems are structural defects and disadvantages occurring in the processing method, which have been described above, because repeated cutting of the particles cannot be avoided and the food material is excessively processed as long as the processing is performed gradually from coarse to fine regardless of whether the high speed or the low speed is adopted.

With the increasing attention of people on food safety and health, the users put forward new requirements on food processing technology: the juice is original and the taste is original and the juice is squeezed and milled. The essence of original taste and flavor is the requirement realized on the premise of keeping the nutrient components and original structure in the food material. The existing and original idea of existing work includes a process of on-site service and consumption experience. And the product, the service quality and the working efficiency are improved in the service mode of on-site making and on-site selling through an effective processing way of the fresh food materials.

According to the requirements, the processing machine which is effective in protection measures for the nutritional ingredients and the original structure of the food materials is provided for users, so that the requirements of the users on the original taste and the original flavor are met. The novel fruit and vegetable juicer has the advantages that a simple structure is provided on the special evidence of the existing squeezing and grinding, the processing mode is proper, the functions are multiple, the size is small, the noise is low, the use is convenient, the function is expanded from milling to juicing, the stirring is carried out, and the processing range is expanded from grains to fresh fruits, vegetables and coffee powder. Because the processing range is extensive, the user can be according to the characteristics of different varieties, the needs of processing select or customize the model to the practicality, the convenience and the health nature of domestic small-size processing machine have been realized.

Cereals are used as main sources of nutrition of people, and five cereals are used as nutrients, five animals are used as benefits, five fruits are used as assistants, and five vegetables are used as supplements as provided in Huangdi's internal classic. The grains are placed in the first position. However, while the food industry has developed, it has also presented food over-processing problems (see baojinsong, shaoyuan, rice phenolic compounds identification, research on distribution inheritance and expression of related genes, university of Zhejiang, 2014-6-14), for which the cereal chemistry Association International conference (AACCI) in the United states of 1991 has first defined whole grain foods. Including rice, wheat, corn, buckwheat, oat, sorghum, pearl barley, black rice, wild rice, and the like. The processing raw material of whole grain food must be complete grain seeds (see GB industry standard net. 2006-3-13). In 2006 the U.S. Food and Drug Administration (FDA), promulgated standards for whole grain foods, pizza, bagels and steamed and then baked leavened rolls, if labeled whole grain or whole wheat, should be made entirely of ground cereal grains. Whole and full grains must be lightly milled and ground into powder or flakes, which is defined by the 2007 whole grain council international organization (WGC) as whole grain foods should have all the natural ingredients contained in whole seeds, milled, ground and then cooked. The baked product should contain a comparable proportion of nutrients to the original seed, wherein the glume composition includes endosperm, germ, aleurone layer, and seed coat in relative amounts consistent with the relative content of the product (see baojinsong, shouaaran, identification of rice phenolic compounds, studies on distribution inheritance and expression of related genes, university of zhejiang, 2014-6-14) redefined in 2008.2012 (AACCI), and the whole grain food should ensure the use of minimal processing and best production specifications to further improve the safety of the food. Therefore, grains are fundamentally different from fruit and vegetable squeezing mills.

Under a new situation, two important tasks, namely 'special column 1.2', are clarified in the thirteen-five programming of grain and oil processing according to the status and the action of molecular nutrition in food science. 1. The whole grain food is developed vigorously to strengthen the market cultivation. Adding green, healthy and high-quality middle and high-end products such as whole brown rice wheat, coarse cereals and the like. 2. Promote the industrialization of the staple food vigorously and implement the promotion action of the industrialization of the staple food. With the establishment of international organization on product standards and the development of thirteen-five programs in China, the sensory standards of food in the past are marked, the food enters a new era of molecular nutrition, and the food processing industry means a new technical revolution and a new way.

In fact, current food processing and production is not yet adaptable to nutritional requirements. The food standard under the new situation can not be achieved, if the product must be consistent with the relative content of the original seeds, the realization of the requirement is not easy, and the existing processing has a plurality of unsolved problems, especially the long-term existence, wall breaking, high heat, dust formation and the like in the process of grain crushing (the problem does not exist when fruits and vegetables are squeezed and ground), which are the technical problems encountered in the development of the processing industry, so that the technical problems in the development of the processing industry are pointed out in the development planning 2014-2020 of the food industry of the State institute that the processed product pursues refinement, the rice flour is increasingly white, the grease is increasingly clear, and the problem of over-processing is prominent, thereby bringing about the serious loss of essential nutrients and biological substances of human bodies such as dietary fibers, trace elements, polyphenol, flavonoid and the like, causing the coexistence of insufficient and excessive food nutrition supply, and directly causing the tendency that some civilization diseases such as three highs and some chronic, the reason for generating problems in the production and processing links is closely related to the existing processing mode.

The damage to nutrition produced in the grain processing process is not only changed through chemical reaction, but also changed through physical subtraction with other substances to form a form change which is not absorbed and utilized by human body. Mainly through the following routes: 1. enzymatic browning. (see the research progress of enzymatic browning mechanism and enzymatic browning inhibition of Sunzzhi poplar, Qianjia, fruit and vegetable, third stage 2007 of food science engineering college of Yangzhou university (Chinese food and application)) the enzyme is a special protein in organisms, has high catalytic activity, and enables complex organic substances in food to be decomposed into simple organic substances in the oxidation process of the enzyme. The reaction mechanism is as follows: the enzymes in the intact cells as respiratory transmission substances keep balance and dynamic with quinone in the cells, when the cells are destroyed, oxygen is greatly invaded to cause accumulation of quinone, phenol is oxidized into quinone under the action of the enzymes and is rapidly polymerized into brown pigment, so that the browning of tissues is caused, and the nutrient loss is caused. (see Baojinsong, Shaoyuan, the appraisal of rice phenolic compounds, the expression research of distribution inheritance and related genes, Zhejiang university, 2014-6-14) cereals, especially whole cereals are important sources of polyphenol, compared with vegetables and fruits, phenols and flavonoids in cereals. Proanthocyanidins and the like content and biological activity have been underestimated for a long time. (see Zhangming, Whole grain phenolics and their antioxidant activity study (grain processing) 2016 volume 41 first stage) a large body of evidence suggests that browning of cereals and pasta is associated with oxidase activity. (see Quejia, McDongxi, analysis of wheat variety polyphenol oxidase (university of Anhui) in 2004, 6 months.) the oxidase PPO in cereals was isolated from enzymes in normal wheat cells. It is not active in latent state, and it is active when it is stimulated or damaged by external environment.

The chemical reaction performance of enzymatic browning in the crushing process is influenced by factors such as moisture content, pH value, environmental humidity, temperature and the like, and compared with fruits and vegetables, the enzymatic browning method has the characteristic of concealment, the reaction speed is from initial point to continuous dough, the reaction speed needs a period of time, the reaction speed cannot be easily found and is easily ignored in a short time, but in the physical change of crushing, the cell structure is destroyed and the browning is developed towards irreversible. When the mechanical cutting of the pulverization becomes an indispensable technical means as the incision in the surgical operation, it should be solved from the physical point of view that the kind of the applied force and the force minimize the trauma as much as possible.

The prior grinding basic theory is of a homologous and stone grinding structure. According to the crushing theory, the acting force of the food in the crushing process comprises extrusion force, impact force and shearing force, and the basic forms of the acting force comprise crushing, chopping, crushing and the like. The kind of force varies due to the different basic forms. Rolls in mechanical comminution, hammering, etc. as opposed to impinging air streams. Grinding is the type that exerts the least force and is also the way that food original nutrient content keeps the most. For further analysis and determination of endogenous factors in the milling process, several stages of physical changes were followed.

1. The basic form definition of the grinding force is: the food and the moving surface are subjected to certain pressure, and the parallel sliding layer is subjected to shearing deformation in the direction of external force and is also subjected to dislocation shearing deformation under the action of transverse external force. Is in a shear type form under a plurality of resultant forces of crushing, bending, dislocation, and the like. The displacement and the dislocation strain under certain pressure are deformed in multiple directions to generate multiple cracks, the deformation is converted from shearing to bending deformation under the condition that the shearing factor is smaller than the bending factor, the cracks are crushed into irregular particles with different sizes and irregular shapes, the fracture layer is in a canine-tooth shape, the cut is rough, and the dust in the first stage is stripped from the uneven cut and the irregular surface under the impact of the motion surface and the particles in the grinding cavity. Heat is also generated.

2. The nutrient substance in aleurone layer of cereal endosperm is more than 80% of whole grain seed. The fineness of the stripped dust can reach ultramicro level. Under the action of the above browning reactions, the intercellular (molecular) texture is severely damaged. And mixed with the damaged starch dust as the particles in the grinding chamber continue to increase. Make compacter between the granule, wherein the tiny particle is blockked that can't reach the discharge port in the processing clearance and is stayed clearance and large granule and mix the cutting together, under the thick and thin state of millstone sand grip can't distinguish, the tiny particle can't avoid being cut once more, cuts repeatedly and has produced the dust of second stage, has improved broken wall rate and heat and has produced the problem of granule degree of consistency again simultaneously.

3. Grinding is a processing mode which is gradually pushed from coarse to fine, food is discharged outwards through a processing gap, and the pushing is smooth or not, and is influenced by factors such as variety, moisture content, oil content, viscosity, hardness and the like of the food. However, as the dust in the cavity increases, the dust is gradually adhered and accumulated in the cavity and the discharge port, and local congestion of a processing gap occurs, so that the pressure of the grinding cavity is increased, and the effect of the extrusion chamber is generated under the enhancement of extrusion force. And high heat is generated in the grinding cavity in a short time. Resulting in a deterioration of the processing environment in the chamber which translates further into a third stage of change. Starch dust gelatinization and a second nutrient destruction pathway non-enzymatic browning occurs.

4. the non-enzymatic browning reaction is generally divided into an initial stage, a middle stage and a final stage according to temperature change sections, is generally divided into an initial stage, a middle stage and a final stage, and produces some flavor substances in the final stage, such as baked bread, roasted coffee and the like, but does not reach caramelization reaction above 120 ℃ in grain crushing, so that the available side is not available, the nutrient destruction effect exists in the initial stage and the middle stage of the reaction (see Wandongfeng and the like, research progress of the non-enzymatic browning reaction, China ocean university, institute of food science and engineering (agricultural product processing) in 2006-10 months), the non-enzymatic browning reaction is the most complex reaction in food chemistry, mainly means that a series of chemical reactions of browning compounds under the action of heat generate a large amount of complex colored components and colorless components, the browning compounds are very easy to be automatically oxidized due to more phenolic substances in food (grains), the browning reaction of the ingredients generate browning reaction at the beginning stage above 30 ℃, the decarboxylation, the amino dehydration of the amino group in browning amine, the molecular rearrangement 1-amino group, 1-5 ℃ in the deoxidation stage, the amino group in the amino group, the browning reaction, the amino group in the browning reaction, the amino group in the browning reaction, the amino group, the browning reaction, the amino group in the browning reaction, the amino group in the amino group, the browning reaction, the amino group.

Through the physical subtraction process, the food and other substances form a form which is not absorbed and utilized by a human body, the chemical reactions prove that the nutritive value of the food is reduced after enzymatic browning and non-enzymatic browning, and in fact, certain phenomena in the reactions can observe heat in the discharged powder and the hand scalding feeling in the discharged powder when the powder is repeatedly ground in a small steel mill processing field.

In recent decades of food markets, a series of products mainly comprising wheat are greatly and widely developed, while products mainly comprising rice comprise subsidiary foods which are hundreds of varieties in the past, and can be used as staple food products, and some traditional products are only symbolically put on one. The reason is that the physical processing performances of wheat and rice are different, the method is applicable to the principle of wheat processing and is not necessarily suitable for rice processing, a large number of skillful women prepared by well-known traditional processes also try to make products satisfying for people, but no matter how much energy and time are spent, the original taste cannot be made, i.e., the skillful women cannot cook rice without rice, the problem is that the rice is on the rice, the nutrition is lost after the rice is milled, fragrant substances do not exist, and the taste is changed. The above series of chemical reactions generated during the physical cutting process can be solved only by changing the basic form of pulverization.

Specifically to current disk rubbing crusher, little steel mill, coffee milling machine etc. adopted from thick to thin, propulsive processing mode gradually, eat material through the blade or the sand grip cutting of mill and smash, constitute the processing clearance between movable disk blade and fixed disk inner wall (blade groove), this clearance sets up and is the slope from inside to outside or top-down, big end up or big end down, eat material cuts through the clearance and outwards discharges in grinding the chamber, the thickness of granule depends on the size in this clearance, wherein the tiny particle is discharged from this clearance groove and the large granule is stayed in the clearance and is continued the cutting, the crushing of accomplishing under a plurality of resultant forces such as extrusion and impact. The processing mode destroys the original structure in the processing process, and then generates the loss of nutrient components, such as a great loss of vitamins and antioxidant substances after cell wall breaking, so that the nutrient components and other substances generate oxidation browning after being mixed, and particularly, the damage effect on food materials is accelerated under the conditions of high-speed rotation and high heat. Which is a problem indicated in the thirteen-five program for food processing.

Disclosure of Invention

The invention aims to solve the problems of the existing food material particle crushing method and device in use, and provides a food material particle crushing method which can rapidly shear and grind through double spirals, maintain the integrity of particles, reduce the damage factors to the original structure of food materials and prevent food materials from being excessively crushed.

The technical scheme for solving the existing problems comprises the following steps: a method for crushing food material particles sequentially comprises the steps of feeding food materials, cutting and crushing the food materials, retreating particles, adding the particles, screening the particles and propelling.

The specific steps are as follows,

feeding food materials, namely putting the food materials into a gap between a convex strip of a vertical screw and a screw body, and extruding the food materials to move downwards by a rotating screw; cutting and crushing food materials, extruding the downward food materials to the shallowest position of the lower end of a cutter ring cutter groove in the grinding disc layer by a screw rod and stopping the downward food materials, matching the downward food materials with a cutter and the cutter groove on the grinding disc rotating in the reverse direction in the extruding process, and primarily cutting, cutting and crushing the downward food materials, wherein the cutter groove is shallow below and deep above; thirdly, the particles retreat, along with the reverse rotation of the grinding disc, the particles stopped at the shallowest part of the cutter groove are gradually conveyed upwards by the cutter groove, and the particle retreating groove formed by the obliquely rotating cutter groove extrudes the particles to move upwards to retreat the particles; the raised strips rotating along with the screw are temporarily separated from the grain returning grooves from top to bottom, particles in the grain returning grooves at the separated positions fall back into gaps between the screw body and the raised strips, and the falling back is enhanced and the falling persistence is increased along with the falling back of the particles which continuously return from the grain returning grooves;

step four, the reverse addition of the feeding screw is formed after the particles which are reinforced and continuously fall back in the step three;

screening food material particles, reversely adding through the fourth step, and screening the food material particles from the processing gaps between the convex strips and the particle withdrawing groove and between the screw body and the cutter ring cutter from top to bottom in the particle withdrawing and adding process, wherein the small particles are in a loose state, and the coarse particles are blocked in the layer of processing gaps;

step six, cutting and crushing the blocked coarse particles by the cutting knife again under the continuous propelling action of the screw;

as a further improvement, the method also comprises a seventh step of repeating the third step to the sixth step until the food materials are completely cut into particles which can be sieved in the processing gap.

Step eight, the particles screened in the machining gap fall into the lower layer or sequentially fall into the machining gaps of the multiple layers of cutter rings and the screw, and the steps one to six are repeated.

And step nine, repeating the step three-six until the food material is completely cut into particles which can be screened through the lower layer processing gap.

And step ten, the particles screened from the machining gap fall into the machining gap between the fixed grinding disc and the screw.

And eleventh step, passing a filter screen arranged on the fixed grinding disc.

A cutter groove is arranged in the fixed grinding disc; the cutter grooves of all layers of the cutter ring are not communicated; the food material feeding is intermittent feeding.

Compared with the prior art, the food material cutting and crushing device has the beneficial effects that the food material is cut and crushed through complete circulation, and the food material is also cut from feeding, cutting, retreating, reverse adding, screening, propelling and cutting. The processing process is formed by six working steps. And propelling the small particles screened out to enter the gaps in the final propelling process of the food materials, so that the propelling of the food materials is converted into the reverse feeding effect of the particle withdrawing groove, and the propelling feeding is continuously circulated in sequence until all the fed food materials are cut into small particles. A reciprocating motion is formed in the cutting cavity formed by the machining gap, and the reciprocating motion is continuously repeated under the rotation of the grinding disc, so that a large cycle is formed. The working efficiency of the cutting cavity is effectively improved, the transverse space of the structure is expanded, and the mode that the coarse particles are cut after the coarse particles are screened by the cutting cavity is realized through the processing circulation above one by one.

Drawings

FIG. 1 is an exploded view of the screw and disc of the present invention.

Fig. 2 is an exploded view of the abrasive disc and screen of the present invention.

Fig. 3 is a partial cross-sectional view of the abrasive disc of the present invention.

Fig. 4 is an enlarged schematic view at a of fig. 3.

Fig. 5 is a schematic diagram of the structure of the device of the present invention.

Fig. 6 is an exploded schematic view of the interior of fig. 5.

Fig. 7 is a side view of the device of the present invention.

Detailed Description

Referring to fig. 1-4, the food material extruding device comprises a spindle-shaped screw 1 which vertically rotates to extrude food materials to move downwards, and a grinding disc 2 which is sleeved outside the screw 1 and is matched with the screw 1 to rotate reversely. At least one layer of cutter ring is arranged in the rotary grinding disc 2, the cutter ring comprises a plurality of strip-shaped cutting knives 3 crossed with the convex strips 11 of the screw rod 1, and the cutting knives 3 can be preferably uniformly arranged. The inclined cutter grooves are formed between the two cutting knives 3 or directly formed, the cutter grooves of the cutter rings on the adjacent layers can be communicated, the cutter grooves are preferably not communicated in the embodiment, the cutter grooves can be plugged through the middle ring, and the lower part of the cutter grooves of the cutter rings on the lowest layer can be plugged, so that the food material particles can be prevented from leaking from the cutter grooves.

The depth of the cutter grooves of the cutter rings on the same layer is generally slightly poor in grain withdrawing effect, preferably, the depth of the cutter grooves is gradually reduced from top to bottom, namely the cutter grooves are shallow below and deep above, so that the grain withdrawing grooves 4 are different in material containing depth and different in grain size after cutting every time of cutting, and the grain withdrawing effect is relatively good. The lowest part below the cutter groove can be used for stopping the food materials extruded downwards by the screw rod.

Each layer of cutting knife 3 and knife groove of the rotary grinding disc 2, the body of the screw 1 and the screw raised line 11 form cutting and crushing for food materials; the inclined cutter groove of the grinding disc 2 rotating reversely forms a grain returning groove 4 which drives and presses food materials and reversely conveys and feeds the food materials from bottom to top. The bottom of the screw 1 is provided with a convex opening 14 for deslagging.

The rotary screw 1 and the grinding disc 2 can be respectively and independently provided with a driving motor or a driving shaft, or can share one motor or driving shaft, the middle part is driven by a gear, and the grinding disc can be provided with internal teeth or external teeth. For convenience of use, the grinding disc 2 and the upper end of the screw rod 1 can be provided with a food material placing opening 12 so as to continuously supply crushed food materials.

For the convenience of installation, the grinding disc 2 is provided with the number of layers corresponding to the cutter ring, and the cutter ring of the corresponding layer is arranged on the grinding disc 2 of the corresponding layer. Every layer moves back a shutoff of 4 lower extreme in groove and encloses the shutoff in the accessible, in order to facilitate production and optimization in this embodiment, the cutting knife 3 crisscross setting of cutter ring adjacent layer to backstop the corresponding port in a groove 4 that moves back of another layer each other, the terminal surface of the crisscross cutting knife 3 of accessible stops the corresponding end in a groove 4 that moves back of adjacent layer, and the cutter ring of bottommost layer moves back a groove 4 and still passes through the well circle shutoff. The cross section of the grain withdrawal groove 4 is a groove formed by smooth curves or arcs, so that grains can slide in the groove conveniently. The grain-removing groove 4 is gradually narrowed from bottom to top, so that a triangular grain-removing groove 4 is formed, and the grain-removing groove can be narrowed in a stepped manner. The narrowed grain returning groove 4 is beneficial to the rapid reverse addition of grains from the grain returning groove 4 into the cutting clearance between the convex strip 11 of the screw 1 and the screw body.

The cutting knife 3 of the knife ring is preferably spirally arranged on the inner wall of the grinding disc 2; the cutter ring is preferably at least two layers, and the depth of the shallowest part of the grain withdrawing groove 4 of the cutter ring at the lower layer is less than or equal to the depth of the shallowest part of the grain withdrawing groove of the cutter ring at the upper layer. In this embodiment, as preferred, the cutter ring is provided with an upper layer 31, a middle layer 31, a lower layer 31, a middle layer 32, and a lower layer 33, the grinding disc 2 is provided with an upper layer 21, a middle layer 21, a lower layer 22, and a lower layer 23, the radius of the circumference of the upper end of the inner wall generatrix of the grinding disc 2 is smaller than that of the circumference of the lower end, and the generatrix forms the groove bottom generatrix of the grain withdrawal groove 4, so that in the relative rotation process of the screw rod 1 and the grinding disc 2 on the same layer, the downward extruded food material is cut into pieces by the cutter ring cutter 3, and simultaneously, the grinding disc 2 on the same layer can obtain a better cutting. The depths of the shallowest parts of the upper, middle and lower cutter rings 31, 32 and 33 are less than or equal to 2mm, 0.05-0.2mm and 0.05-0.2mm in sequence. The cutter back angle of the cutter 3 of the cutter ring is more than or equal to-90 degrees and less than 0 degree, and the surface where the cutter back angle is located is in smooth transition with the grain withdrawal groove 4.

The difference gap between the outer diameter of the convex strip 11 of the screw 1 and the outer diameter of the body of the screw 1 gradually increases from the middle to the two ends of the screw. The feeding clearance that constitutes between screw rod 1 body and the spiral sand grip 11, the upper portion in this clearance is the biggest, and down diminishes gradually for in reinforced material not the food material of equidimension get into the clearance that different cutter ring layer cutting corresponds the three-layer cutting and be first layer department less than or equal to 25mm respectively, second layer department less than or equal to 5mm, third layer department less than or equal to 2 mm.

The bottom of the grinding disc 2 is provided with a fixed grinding disc 5 matched with the screw rod 1, the middle ring 51 can be arranged between the bottommost cutter ring 33 and the fixed grinding disc 5, and the bottom of the fixed grinding disc 5 can be provided with a filter screen 53 which can be used for finally filtering bran in particles, if the bran is fruit, the pomace is pomace. The inner wall of the fixed grinding disc 5 is provided with a straight knife groove or/and an inclined knife groove 5a matched with the screw rod 1, the straight knife groove or the inclined knife groove on the fixed grinding disc 5 is similar to the knife groove of the grinding disc 2, and the knife groove of the fixed grinding disc can be further matched with the screw rod 1 for cutting.

The total height of the convex strip 11 of the screw 1 is not less than the height of at least two layers of cutter rings, and in the embodiment, not less than the height of three layers of cutter rings and the fixed grinding disc 5.

The mechanism of the present invention is further explained below in conjunction with the milling process of the present invention.

The steps of processing the food material into powder sequentially comprise the steps of feeding the food material, cutting and crushing the food material, retreating particles, adding the particles, screening the particles and propelling.

The specific steps are as follows,

step one, feeding food materials, namely putting the food materials into a gap between a convex strip 11 of a screw rod 1 and a screw rod body, and extruding the food materials to move downwards by the rotating screw rod 1. And step two, cutting and crushing food materials, extruding the downward food materials to the shallowest part of the cutter ring cutter groove or/and the lower end of the layer of cutter ring cutter groove by a screw rod and stopping the downward food materials, and mutually matching the downward food materials with a cutter and a cutter groove on a grinding disc rotating in the reverse direction in the extruding process to primarily cut, cut and crush the downward food materials. Thirdly, the particles retreat, along with the reverse rotation of the grinding disc, the particles stopped in the cutter groove or/and at the shallowest part of the cutter groove by the inclined cutter groove are gradually conveyed upwards by the cutter groove, and the particle retreating groove 4 formed by the inclined rotating cutter groove extrudes the particles to move upwards to retreat the particles; and the sand grip 11 rotating along with the screw rod temporarily breaks away from the grain return groove 4 from top to bottom in turn, the grains in the grain return groove 4 located at the separation position fall back into the gap between the screw rod body and the sand grip 11, and the grain fall back is enhanced and the continuity of the fall back is increased along with the continuous fall back of the grain return groove 4.

The reinforced and continuously fallen particles in the fourth step and the third step form the reverse addition of the feeding screw 1.

And step five, screening food material particles, reversely adding through the step four, and screening the food material particles from the processing gaps between the convex strips 11 and the particle withdrawing grooves 4 and between the screw body and the cutter ring cutting knife 3 from top to bottom in the particle withdrawing and adding process, wherein small particles are in a loose state, and coarse particles are blocked in the layer of processing gaps.

And step six, cutting and crushing the coarse particles blocked in the step five by the cutting knife 3 again under the continuous propelling action of the screw 1.

And seventhly, repeating the third step, the sixth step until the food materials are completely cut into particles which can be screened through the processing gaps.

Step eight, the particles screened from the machining gap fall into the machining gap between the lower layer cutter ring and the screw rod 1, and the steps one to seven are repeated.

The number of layers of the cutter ring can be increased if necessary until particles with set sizes are cut out.

In the first step, the food material is preferably fed intermittently, and the feeding interval is preferably more than one rotation of the screw 1. The first to sixth steps form a processing process of screening and then cutting and a circular (reciprocating) processing clearance formed between the inner wall of the grinding disc and the raised line of the screw and between the screw body and the grinding disc blade.

The specific principle of processing food materials into powder is as follows:

the sand grip 11 of the rotating screw 1 pushes the food materials added into the sand grip of the screw 1 and the screw body, and in the pushing process, the cutting knife 3 cuts and crushes the food materials under the action of the knife groove. Part of the food material particles can enter the cutter groove. The food particles are restricted by the inclined cutter groove or/and the shallow opening at the lower end of the cutter groove when the screw rod 1 is pushed, and the food pushing capability of the screw rod 1 is disabled under the reaction of the inclined or approximately spiral cutter groove, namely the particle withdrawing groove 4. When the convex strip 11 of the screw rod 1 rotates from top to bottom to leave the knife groove temporarily, the food material particles in the inclined particle withdrawing groove 4 at the position fall back to the gap between the body of the screw rod 1 and the convex strip 11. The effect of the fall back of particles is further enhanced by the rotation of the grinding disc 2. Thereby further make the sand grip 11 of screw rod 1 at the food material granule of downward propulsion lose efficacy because of advancing obstructed, and the turning direction under the rotation effect of mill 2, from supreme reverse transport constitution the retreating of granule under retreating in a grain groove 4, retreat and more promoted the effect of falling back of rotatory grain groove 4 to the granule to the reverse interpolation in the cutting clearance of food material granule feed screw rod 1 has been produced.

The cut particles fall back from the particle withdrawing groove 4 to the gap between the raised line 11 and the screw body to form reverse addition, and in the particle withdrawing and adding process, small particles are in a loose state and are screened from the processing gap between the raised line 11 and the cutter groove and between the cutter ring cutting knife 3 and the screw body from top to bottom. While the coarse particles are blocked in the processing gap of the cutter ring layer and are cut and crushed by the cutting knife 3 again under the continuous propelling action of the screw.

The food material pushing and the food material particle retreating generated on the screw and the knife ring particle retreating groove are complementary. The movement of the screw is countered by the retreating action of the grain retreating groove. The extrusion of the screw and the grinding disc to the cutting cavity is weakened, so that the effect of the extrusion chamber of the cutting cavity is relieved, and the phenomena of particle congestion and blockage caused by continuous propulsion of the main screw in the prior art are overcome. The resistance in cutting is reduced, and simultaneously the problem of high heat generated by friction increase in cutting is solved, and a non-extrusion and non-heat processing cutting cavity is realized.

In the processing and cutting process, small particles in a loose state are separated by large screened rain particles, the small particles are protected from being repeatedly cut, the integrity of an original structure is kept, and the original color, the original taste and the nutritional ingredients of the food material are protected by processing in a non-extrusion and non-heat cutting mode. The mechanism is suitable for uniformly granulating fruit and seed food materials such as coarse cereals, rice, wheat and the like, so that the original elasticity and toughness of the food materials are fully released from the original structure in the processes of later steaming, fermenting, soaking and the like, the natural taste in the food materials is recovered, and especially, the mechanism has no replaceable effect on the taste and the original taste of freshly prepared rice cakes, rice dumplings, flour and wheat food cakes and the like.

The food materials are processed by the cutting cavity, so that the integrity of particles is kept, and dust and wall breaking are avoided. The product can maintain original color and taste without extrusion or heat, and is suitable for oily or moisture-containing food materials such as semen Sesami, kernel, fresh fruit and vegetable, etc., without oil or water.

The invention overcomes the defects that the traditional active blade impacts a fixed plate (fixed knife) to cause rolling, bending, clamping and the like, and the particles are ground and crushed without being effectively cut by the blade.

Because the cutting gap and the cutting knife 3 can be accurately set and regulated, the nutrient substances and the taste of the crushed food material particles can exceed those of the powder particles ground by the traditional stone mill.

A vertical feeding gap 12 is arranged at an inlet at the upper part of a feeding gap formed between the inner wall of the grinding disc 2 and the screw body, the feeding gap can vertically enter different cutting layers according to the size of food materials without passing through a gradually-propelled processing gap, each layer of cutter rings has the same structure and can independently complete cutting at each layer, and the condition that particles enter the next layer to be propelled between each layer is that the particles must be screened, and the minimum particles can be screened from each layer to the lowest layer. The condition that the particles in the cutting layer are cut is that the particles are larger than the depth of the shallow position at the front edge of the particle withdrawing groove and smaller than the depth, the particles are withdrawn in the groove and are screened to fall to the next layer (a discharge port) after being withdrawn, and the particles passing through the link can effectively protect the minimum particles from being crushed again, so that the uniform particles are realized.

The food materials with high requirements on the processing of original taste and original flavor are as follows: the coffee beans, sesame, beans and the like are influenced by factors such as heat, speed and extrusion in the processing process to generate fragrance to escape so as to lose original color and flavor, according to the characteristics, measures for reducing damage factors are adopted in the embodiment, and the grinding cavity without extrusion and heat is combined with the mode of sieving and cutting, so that the particles are kept complete and the processing process is formed to achieve uniform particles through the six working steps. So that interparticle penetrability is improved in the cooking of coffee powder, and juice is extracted from the original structure of the food material in sufficiently uniform steam extraction. The concentration and original taste extracted by the processing mode are greatly improved. Compared with the prior art, the method not only reduces the consumption of raw materials, but also improves the quality and grade.

Referring to fig. 5-7, the milling mechanism of the present invention can be combined with a feeding mechanism, a driving mechanism, a discharging mechanism and a casing 7 to form a milling device.

The feeding mechanism comprises a material containing hopper 9 for preventing food materials, and the material containing hopper 9 is provided with a food material feeding channel 91. For convenience of use, an intermittent feeding structure is arranged in the material containing hopper 9. The feeding structure is exemplified by a rotating impeller 92 in this embodiment, but may be a push plate, a baffle plate, etc. The rotating impeller 92 rotates to drive the food material into the feeding passage 91. Therefore, the food can be placed into the material containing hopper 9, the food is intermittently or continuously added into the feeding channel 91 through the rotating impeller 92, and then enters the gap between the convex strip 11 of the screw 1 and the screw body, and the rotating screw 1 extrudes the food to move downwards.

The driving mechanism comprises at least one power input shaft 6 which directly or indirectly drives the screw rod 1 and the grinding disc 2 to rotate, in the embodiment, a driving motor can be arranged at the bottom of the machine shell 7, a motor shaft can be directly used as the power input shaft 6, the power input shaft 6 can be used for driving the screw rod 1, the upper end of the screw rod 1 can be connected with a power output shaft 13, a gear for driving the grinding disc 2 and a pawl for driving the impeller 92 to intermittently feed are arranged on the power output shaft 13, a ratchet wheel matched with the pawl is arranged at the bottom of the impeller 92, the grinding disc 2 is provided with inner teeth or outer teeth and a gear shaft matched with the inner teeth or the outer teeth, and the gear at the. Of course, the feeding structure, the screw 1 and the grinding disc 2 can also be directly driven by independent input shafts or motors.

The discharging mechanism comprises a fixed grinding disc 5 which is arranged on the lower side of the grinding mechanism and matched with the screw rod 1, the fixed grinding disc 5 comprises a base disc 52 and a filter screen 53 which is arranged between the middle ring 51 and the base disc 52, and the base disc 52 is provided with a discharging hole 54 and a slag discharging hole 55. The discharging port 54 is externally provided with a powder storage box 56. Decide still to be equipped with outside the mill 5 and be used for clearing up the clear net frame 6 of filter screen 53, clear net frame 6 is equipped with clear net piece 61, and clear net frame 6 is connected to be set up and is rotated along with mill 2 on mill 2.

Claims

1. A method for crushing food material particles is characterized by comprising the following steps: the specific steps are as follows,

feeding food materials, namely putting the food materials into a gap between a convex strip of a vertical screw and a thread body, and extruding the food materials to move downwards by a rotating screw; the food material feeding is intermittent addition; cutting and crushing food materials, extruding the downward food materials to the shallowest position of the lower end of a cutter ring cutter groove in the grinding disc layer by a screw rod and stopping the downward food materials, and matching the downward food materials with a cutter and the cutter groove on the grinding disc rotating in the reverse direction in the extruding process to be primarily cut, cut and crushed; thirdly, the particles retreat, along with the reverse rotation of the grinding disc, the particles stopped at the shallowest part of each layer of cutter grooves are gradually conveyed upwards by the cutter grooves, and the particle retreating grooves formed by the obliquely rotating cutter grooves extrude the particles to move upwards to retreat the particles; the raised strips rotating along with the screw are temporarily separated from the grain returning grooves from top to bottom, particles in the grain returning grooves at the separated positions fall back into gaps between the screw body and the raised strips, and the falling back is enhanced and the falling persistence is increased along with the falling back of the particles which continuously return from the grain returning grooves;

step six, cutting and crushing the blocked coarse particles by the cutting knife again under the continuous propelling action of the screw; the upper part of the feeding gap is largest and gradually becomes smaller downwards, so that food materials with different sizes enter the gaps corresponding to three layers of cutting in different cutter ring layers during feeding; step seven, repeating the step three to the step six until the food material is completely cut into particles which can be screened through the processing gap; step eight, enabling the particles screened from the machining gaps to fall into a lower layer or fall into the machining gaps between the multilayer cutter rings and the screw in sequence, and repeating the steps one to six; in the third and eighth steps, the cutter grooves of each layer of the cutter ring are not communicated, and the lower part of each cutter groove is shallow and the upper part of each cutter groove is deep; the depth of the shallowest part of the grain withdrawing groove of the lower layer cutter ring is less than or equal to the depth of the shallowest part of the grain withdrawing groove of the upper layer cutter ring, the grain withdrawing groove is gradually narrowed from bottom to top, and the cutting knives of the adjacent layers of the cutter rings are arranged in a staggered mode and stop the corresponding ports of the grain withdrawing groove of the other layer mutually.

2. A method of comminuting food material particles as claimed in claim 1, wherein: and step nine, repeating the step three-six until the food material is completely cut into particles which can be screened through the lower layer processing gap.

3. Method for comminuting food material particles according to claim 1 or 2, characterized in that: and step ten, the particles screened from the machining gap fall into the machining gap between the fixed grinding disc and the screw.

4. A method of comminuting food material particles as claimed in claim 3, wherein: and eleventh step, passing a filter screen arranged on the fixed grinding disc.

5. Method for comminuting food material particles as claimed in claim 4, characterized in that: a cutter groove is arranged in the fixed grinding disc.