CN112244283A - Rose fried interesting ball cubilose and preparation method thereof - Google Patents
Rose fried interesting ball cubilose and preparation method thereof Download PDFInfo
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- CN112244283A CN112244283A CN202011111836.0A CN202011111836A CN112244283A CN 112244283 A CN112244283 A CN 112244283A CN 202011111836 A CN202011111836 A CN 202011111836A CN 112244283 A CN112244283 A CN 112244283A
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- 241000220317 Rosa Species 0.000 title claims abstract description 81
- 238000002360 preparation method Methods 0.000 title claims abstract description 15
- 239000007788 liquid Substances 0.000 claims abstract description 57
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- 235000005770 birds nest Nutrition 0.000 claims abstract description 23
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Images
Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
- A23L29/37—Sugar alcohols
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/13—General methods of cooking foods, e.g. by roasting or frying using water or steam
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P10/00—Shaping or working of foodstuffs characterised by the products
- A23P10/30—Encapsulation of particles, e.g. foodstuff additives
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
- B65C—LABELLING OR TAGGING MACHINES, APPARATUS, OR PROCESSES
- B65C9/00—Details of labelling machines or apparatus
- B65C9/02—Devices for moving articles, e.g. containers, past labelling station
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
- B65C—LABELLING OR TAGGING MACHINES, APPARATUS, OR PROCESSES
- B65C9/00—Details of labelling machines or apparatus
- B65C9/26—Devices for applying labels
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
- B65C—LABELLING OR TAGGING MACHINES, APPARATUS, OR PROCESSES
- B65C9/00—Details of labelling machines or apparatus
- B65C9/26—Devices for applying labels
- B65C9/30—Rollers
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
- B65C—LABELLING OR TAGGING MACHINES, APPARATUS, OR PROCESSES
- B65C9/00—Details of labelling machines or apparatus
- B65C9/26—Devices for applying labels
- B65C9/36—Wipers; Pressers
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B67—OPENING, CLOSING OR CLEANING BOTTLES, JARS OR SIMILAR CONTAINERS; LIQUID HANDLING
- B67C—CLEANING, FILLING WITH LIQUIDS OR SEMILIQUIDS, OR EMPTYING, OF BOTTLES, JARS, CANS, CASKS, BARRELS, OR SIMILAR CONTAINERS, NOT OTHERWISE PROVIDED FOR; FUNNELS
- B67C7/00—Concurrent cleaning, filling, and closing of bottles; Processes or devices for at least two of these operations
-
- 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
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Nutrition Science (AREA)
- Mechanical Engineering (AREA)
- Molecular Biology (AREA)
- Mycology (AREA)
- Jellies, Jams, And Syrups (AREA)
Abstract
The invention discloses a rose popping interesting ball cubilose and a preparation method thereof, and the method comprises the following steps: s1, putting the raw materials of the content of the rose popping interesting beads into purified water with the temperature of more than 85 ℃ for boiling, and obtaining content liquid after the content is completely dissolved; adding sodium alginate into purified water, and uniformly mixing to obtain a pouring liquid; s2, adding the content liquid and the pouring liquid into a popping-interest bead forming device, dripping the content liquid into the pouring liquid through the device, forming, filtering and cleaning to obtain the rose popping-interest beads; s3, steaming the cubilose for 2-8 minutes, spreading and cooling to normal temperature, then putting the cubilose into purified water for precooking until the yield is 8-12 times, and draining for later use; s4, sequentially filling the rose popping interesting beads, the bird' S nest and the heated sugar solution into a container can, and conveying the canned container can to a capping machine for capping through a conveying device; s5, placing the sealed container in an environment of 110-130 ℃, carrying out heat treatment for 5-15 minutes, and cooling to obtain the rose popping interesting bird' S nest.
Description
Technical Field
The invention relates to the technical field of food, in particular to a rose popping interesting ball cubilose and a preparation method thereof.
Background
Modern medical research finds that the main components of the cubilose are as follows: water-soluble proteins, carbohydrates; trace elements: calcium, phosphorus, iron, sodium, potassium and amino acids which play an important role in promoting human vitality. The traditional Chinese medicine considers that the edible bird's nest: has effects in nourishing yin, moistening dryness, invigorating qi, strengthening middle warmer, treating deficiency, cough, asthma, hemoptysis, and chronic dysentery, and is suitable for patients with asthenia, malnutrition, chronic malaria, excessive phlegm, cough, senile chronic bronchitis, bronchiectasis, emphysema, pulmonary tuberculosis, hemoptysis, hematemesis, and gastralgia.
The rose contains more than 300 chemical components, such as aromatic alcohol, aldehyde, fatty acid, phenol and oil and fat containing essence, and the rose product is usually eaten to soften liver and wake stomach, relax qi and activate blood, maintain beauty and keep young and refresh people. The flowers of the rose which are just bloomed can be used as the medicine, have the functions of regulating qi, promoting blood circulation, astringing and the like, and are mainly used for treating the symptoms of irregular menstruation, traumatic injury, liver qi and stomach pain, breast swelling and pain and the like. The fruit pulp of rose fruit can be made into jam, and has special flavor, and the fruit contains abundant vitamin C and vitamin P, and can be used for preventing acute and chronic infectious diseases, coronary heart disease, liver disease and carcinogen.
The existing rose cubilose beverage is prepared by directly adding rose or rose hip into cubilose to prepare a liquid beverage, has single raw material components and taste, is similar to common cubilose in eating experience and short in storage time, and limits the popularization of the rose cubilose beverage. The rose bird's nest beverage which is rich in nutrition, convenient to eat and good in visual perception and mouthfeel is urgently needed in the market.
Disclosure of Invention
The invention aims to provide a rose popping-interesting bird's nest and a preparation method thereof.
In order to achieve the purpose, the invention adopts the following technical scheme:
a preparation method of rose popping interesting ball cubilose comprises the following steps:
s1, putting the raw materials of the content of the rose popping interesting beads into purified water with the temperature of more than 85 ℃ for boiling, and obtaining content liquid after the content is completely dissolved; adding 0.5-2.4 parts of sodium alginate into 97.6-99.5 parts of purified water according to parts by weight, and uniformly mixing to obtain a pouring liquid;
s2, adding the content liquid and the pouring liquid into a popping and interesting bead forming device, dripping the content liquid into the pouring liquid through the device, forming for 0.5-8 minutes, filtering and cleaning to obtain the rose popping and interesting beads;
s3, steaming the cubilose for 2-8 minutes, spreading to be thin, naturally cooling to normal temperature, putting the cubilose into boiling purified water, pre-boiling for 20-30 minutes until the yield is 8-12 times, and draining for later use;
s4, sequentially filling 1.5-3.6 parts of rose popping interesting beads, 30-50 parts of cubilose and 55-75 parts of heated sugar liquid into a container tank, and conveying the canned container tank to a capping machine for capping through a conveying device;
s5, placing the sealed container in an environment of 110-130 ℃, carrying out heat treatment for 5-15 minutes, and cooling to obtain the rose popping interesting bird' S nest.
Preferably, the raw materials of the content of the rose popping interest beads in the step S1 comprise 8-16 parts of rose jam, 4-8 parts of xylitol, 1-5 parts of apple condensed juice, 0.5-1.5 parts of double-petal rose leaves, 0.4-1.2 parts of xanthan gum and 0.6-1.2 parts of calcium lactate.
Preferably, the specific preparation process of the sugar solution in step S1 is as follows: pouring 53-67 parts of purified water into a blending tank according to parts by weight, heating to above 85 ℃, stirring, adding 2-8 parts of rock candy into the blending tank, and completely dissolving to obtain a sugar solution.
Preferably, the conveying device in the step S4 includes a feeding conveying line, a transition mechanism, a base, a turntable, and a discharging conveying line; the turntable is rotationally arranged on the base; the rotary disc is provided with a plurality of material guide ports along the circumferential direction; the feeding conveying line and the discharging conveying line are respectively connected to two sides of the turntable; the transition mechanism comprises a supporting seat, a transferring assembly and a driving piece; the supporting seat is arranged on one side of the machine base close to the feeding end; the transfer assembly is arranged along the length direction of the feeding conveying line, and one end of the transfer assembly extends into the lower part of the rotary table; the driving piece is used for driving the transferring assembly, and the container tank is stably transferred to the material guide opening through the transferring assembly by the feeding conveying line; the upper end of the rotary disc is provided with a cap conveying device and a cap sealing device, and a can cover on the cap conveying device is sealed on the container can through the cap sealing device.
Preferably, the transfer assembly comprises a mounting seat, a rotating shaft, a guide wheel, a conveying piece and a spacer; the mounting seats are arranged on the supporting seat in groups; the rotating shaft is rotatably arranged on the mounting seat and is driven to rotate by the driving piece; the guide wheel is sleeved and fixed at the upper end of the rotating shaft; the conveying piece is covered on the at least two guide wheels and rotates along with the guide wheels; a plurality of the spacer sets up along the circumference interval of conveying, and the guide mouth department of carousel is stably delivered to the container jar through the spacer.
Preferably, the guide wheel adopts a belt pulley, and the conveying member adopts a conveying belt; the spacers are fixed on the conveying belt at equal intervals.
Preferably, the number of the transfer assemblies is two, the transfer assemblies are respectively arranged on two sides of the feeding conveying line, and the spacers on the two transfer assemblies are staggered.
Preferably, a fixed disc is fixed on the base; the rotary disc comprises a first disc and a second disc, and the first disc and the second disc are arranged above the fixed disc from bottom to top; the first disc and the second disc are respectively provided with a plurality of material guide openings which correspond one to one; the machine base is provided with limiting plates surrounding the fixed disc, the first disc and the second disc on the sides of the fixed disc, the first disc and the second disc.
After the technical scheme is adopted, compared with the background technology, the invention has the following beneficial effects:
1. the invention relates to a preparation method of rose popping-interesting bird's nest, which is characterized in that rose jam, xylitol, apple condensed juice and double-petal rose leaves are coated in the rose popping-interesting bird's nest and matched with bird's nest and sugar liquid to prepare a rose bird's nest beverage which is rich in nutrition, peculiar and interesting in taste, convenient to eat and capable of being stored for a long time, and the popularization of the rose bird's nest beverage can be effectively promoted.
2. According to the preparation method of the rose-puffed interesting bird's nest, the transfer assembly is arranged at the tail end of the feeding conveying line, the container tank is transferred to the material guide opening of the turntable through the transfer assembly, the solution in the container tank is not easy to spill or even dump during transfer, and the waste of the bird's nest solution can be reduced.
Drawings
FIG. 1 is a schematic perspective view of a conveyor of the present invention;
FIG. 2 is a schematic partial perspective view of the inventive conveyor;
fig. 3 is a perspective view of the transfer assembly of the present invention.
Description of reference numerals:
1. a feeding conveying line; 2. a transition mechanism; 20. a supporting seat; 21. a transfer assembly; 210. a mounting seat; 211. a rotating shaft; 212. a guide wheel; 213. a conveying member; 214. a spacer; 22. fixing the disc; 23. a limiting plate; 3. a machine base; 4. a turntable; 40. a material guide port; 41. a first disc; 42. a second disc; 5. a discharging conveying line; 6. a cap feeding device; 7. and (4) a capping device.
Detailed Description
In order to make the objects, technical solutions and advantages of the present invention more apparent, the present invention is further described in detail with reference to the following embodiments. It should be understood that the specific embodiments described herein are merely illustrative of the invention and are not intended to limit the invention.
Example 1
A preparation method of rose popping interesting ball cubilose comprises the following steps:
s1, putting the raw materials of the content of the rose popping-interest beads into purified water at 90 ℃ for boiling, wherein the raw materials of the content of the rose popping-interest beads comprise 12 parts of rose jam, 6 parts of xylitol, 3 parts of concentrated apple juice, 1 part of double-petal rose leaves, 0.8 part of xanthan gum and 0.9 part of calcium lactate, and obtaining content liquid after the content is completely dissolved; adding 1.2 parts of sodium alginate into 98.8 parts of purified water according to parts by weight, and uniformly mixing to obtain a pouring liquid;
s2, adding the content liquid and the pouring liquid into a popping bead forming device, dripping the content liquid into the pouring liquid through the device, forming for 2.5 minutes, filtering and cleaning to obtain the rose popping beads;
s3, steaming the cubilose for 5 minutes, spreading to be thin, naturally cooling to normal temperature, putting the cubilose into boiling purified water for pre-boiling for 20-30 minutes until the yield is 10 times, and draining for later use;
s4, pouring 60 parts of purified water into a blending tank according to the parts by weight, heating to 88 ℃, stirring, adding 5 parts of rock candy into the blending tank, and completely dissolving to obtain a sugar solution; sequentially filling 2.8 parts of rose popping interesting beads, 40 parts of cubilose and 57.2 parts of heated sugar liquid into a container tank, and conveying the canned container tank to a capping machine for capping through a conveying device;
s5, placing the sealed container in an environment of 121 ℃, carrying out heat treatment for 10 minutes, and cooling to obtain the rose popping interesting bird' S nest.
Example 2
A preparation method of rose popping interesting ball cubilose comprises the following steps:
s1, putting the raw materials of the content of the rose popping-interest beads into purified water at 90 ℃ for boiling, wherein the raw materials of the content of the rose popping-interest beads comprise 14 parts of rose jam, 5 parts of xylitol, 4 parts of concentrated apple juice, 1.2 parts of double-petal rose leaves, 1 part of xanthan gum and 0.8 part of calcium lactate, and the content liquid is obtained after the content is completely dissolved; adding 2 parts of sodium alginate into 98 parts of purified water according to the parts by weight, and uniformly mixing to obtain a pouring liquid;
s2, adding the content liquid and the pouring liquid into a popping bead forming device, dripping the content liquid into the pouring liquid through the device, forming for 3.5 minutes, filtering and cleaning to obtain the rose popping beads;
s3, steaming the cubilose for 5 minutes, spreading to be thin, naturally cooling to normal temperature, putting the cubilose into boiling purified water for pre-boiling for 20-30 minutes until the yield is 10 times, and draining for later use;
s4, pouring 55 parts of purified water into a blending tank according to the parts by weight, heating to 88 ℃, stirring, adding 7 parts of rock candy into the blending tank, and completely dissolving to obtain a sugar solution; sequentially filling 1.8 parts of rose popping interesting beads, 43 parts of cubilose and 55.2 parts of heated sugar liquid into a container tank, and conveying the canned container tank to a capping machine for capping through a conveying device;
s5, placing the sealed container in an environment of 121 ℃, carrying out heat treatment for 10 minutes, and cooling to obtain the rose popping interesting bird' S nest.
Example 3
A preparation method of rose popping interesting ball cubilose comprises the following steps:
s1, putting the raw materials of the content of the rose popping-interest beads into purified water at 90 ℃ for boiling, wherein the raw materials of the content of the rose popping-interest beads comprise 10 parts of rose jam, 7 parts of xylitol, 1 part of concentrated apple juice, 0.9 part of double-petal rose leaves, 0.8 part of xanthan gum and 1.1 part of calcium lactate, and obtaining content liquid after the content is completely dissolved; adding 0.9 part of sodium alginate into 99.1 parts of purified water according to the parts by weight, and uniformly mixing to obtain a pouring liquid;
s2, adding the content liquid and the pouring liquid into a popping bead forming device, dripping the content liquid into the pouring liquid through the device, forming for 2.5 minutes, filtering and cleaning to obtain the rose popping beads;
s3, steaming the cubilose for 5 minutes, spreading to be thin, naturally cooling to normal temperature, putting the cubilose into boiling purified water for pre-boiling for 20-30 minutes until the yield is 10 times, and draining for later use;
s4, pouring 58 parts of purified water into a blending tank according to the parts by weight, heating to 88 ℃, stirring, adding 5 parts of rock candy into the blending tank, and completely dissolving to obtain a sugar solution; sequentially filling 3.6 parts of rose popping interesting beads, 41 parts of cubilose and 55.4 parts of heated sugar liquid into a container tank, and conveying the canned container tank to a capping machine for capping through a conveying device;
s5, placing the sealed container in an environment of 121 ℃, carrying out heat treatment for 10 minutes, and cooling to obtain the rose popping interesting bird' S nest.
Example 4
A preparation method of rose popping interesting ball cubilose comprises the following steps:
s1, putting the raw materials of the content of the rose popping-interest beads into purified water at 90 ℃ for boiling, wherein the raw materials of the content of the rose popping-interest beads comprise 8 parts of rose jam, 4 parts of xylitol, 1 part of concentrated apple juice, 0.5 part of double-petal rose leaves, 0.4 part of xanthan gum and 0.6 part of calcium lactate, and obtaining content liquid after the content is completely dissolved; adding 1.8 parts of sodium alginate into 98.2 parts of purified water according to parts by weight, and uniformly mixing to obtain a pouring liquid;
s2, adding the content liquid and the pouring liquid into a popping bead forming device, dripping the content liquid into the pouring liquid through the device, forming for 2.5 minutes, filtering and cleaning to obtain the rose popping beads;
s3, steaming the cubilose for 5 minutes, spreading to be thin, naturally cooling to normal temperature, putting the cubilose into boiling purified water for pre-boiling for 20-30 minutes until the yield is 10 times, and draining for later use;
s4, pouring 53 parts of purified water into a blending tank according to parts by weight, heating to 88 ℃, stirring, adding 2 parts of rock candy into the blending tank, and completely dissolving to obtain a sugar solution; sequentially filling 1.5 parts of rose popping interesting beads, 30 parts of cubilose and 55 parts of heated sugar liquid into a container tank, and conveying the canned container tank to a capping machine for capping through a conveying device;
s5, placing the sealed container in an environment of 121 ℃, carrying out heat treatment for 10 minutes, and cooling to obtain the rose popping interesting bird' S nest.
Example 5
A preparation method of rose popping interesting ball cubilose comprises the following steps:
s1, putting the raw materials of the content of the rose popping-interest beads into purified water at 90 ℃ for boiling, wherein the raw materials of the content of the rose popping-interest beads comprise 16 parts of rose jam, 8 parts of xylitol, 5 parts of concentrated apple juice, 1.5 parts of double-petal rose leaves, 1.2 parts of xanthan gum and 1.2 parts of calcium lactate, and obtaining content liquid after the content is completely dissolved; adding 2.4 parts of sodium alginate into 97.6 parts of purified water according to parts by weight, and uniformly mixing to obtain a pouring liquid;
s2, adding the content liquid and the pouring liquid into a popping bead forming device, dripping the content liquid into the pouring liquid through the device, forming for 2.5 minutes, filtering and cleaning to obtain the rose popping beads;
s3, steaming the cubilose for 5 minutes, spreading to be thin, naturally cooling to normal temperature, putting the cubilose into boiling purified water for pre-boiling for 20-30 minutes until the yield is 10 times, and draining for later use;
s4, pouring 67 parts of purified water into a blending tank according to the parts by weight, heating to 88 ℃, starting stirring, adding 8 parts of rock candy into the blending tank, and completely dissolving to obtain a sugar solution; sequentially filling 3.6 parts of rose popping interesting beads, 50 parts of cubilose and 75 parts of heated sugar liquid into a container tank, and conveying the canned container tank to a capping machine for capping through a conveying device;
s5, placing the sealed container in an environment of 121 ℃, carrying out heat treatment for 10 minutes, and cooling to obtain the rose popping interesting bird' S nest.
Referring to fig. 1 to 3, in the above embodiments 1 to 5, the conveying device in step S4 includes a feeding conveyor line 1, a transition mechanism, a base 3, a turntable 4, and an discharging conveyor line 5; the rotary table 4 is rotationally arranged on the base 3; the turntable 4 is provided with a plurality of material guide ports 40 along the circumferential direction; the feeding conveying line 1 and the discharging conveying line 5 are respectively connected to two sides of the turntable 4; the transition mechanism comprises a supporting seat 20, a transferring component 21 and a driving part (not shown in the figure), and the driving part can adopt a driving form of a motor; the support seat 20 is arranged on one side of the machine base 3 close to the feeding end; the transfer assembly 21 is arranged along the length direction of the feeding conveying line 1, and one end of the transfer assembly extends into the lower part of the rotary table 4; the driving element is used for driving the transfer assembly 21, and the container tank is stably transferred to the material guide port 40 from the feeding conveying line 1 through the transfer assembly 21; the upper end of the turntable 4 is provided with a cap feeding device 6 and a capping device 7, and a can cover on the cap feeding device 6 is sealed to the container through the capping device 7.
As shown in fig. 2 and 3, the transfer assembly 21 includes a mounting base 210, a rotating shaft 211, a guide wheel 212, a conveying member 213, and a spacer 214; the mounting seats 210 are arranged on the supporting seat 20 in groups; the rotating shaft 211 is rotatably arranged on the mounting seat 210, and the rotating shaft 211 is driven to rotate by a driving part; the guide wheel 212 is sleeved and fixed at the upper end of the rotating shaft 211; the conveying member 213 covers at least two guide wheels 212 and rotates together with the guide wheels 212; a plurality of spacers 214 are arranged at intervals along the circumference of the conveying member 213, and the container tank is stably conveyed to the material guiding port 40 of the rotating disc 4 through the spacers 214.
As shown in fig. 2 and 3, the guide wheel 212 is a pulley, and the transmission member 213 is a transmission belt; the spacers 214 are fixed to the conveyor belt at equal intervals.
As shown in fig. 2 and 3, the number of the transfer modules 21 is two, and the two transfer modules 21 are respectively located on both sides of the feed conveyor line 1, and the spacers 214 on the two transfer modules 21 are staggered from each other.
As shown in fig. 1 and 2, a fixing plate 22 is fixed on the base 3; the rotating disc 4 comprises a first disc 41 and a second disc 42, and the first disc 41 and the second disc 42 are arranged above the fixed disc 22 from bottom to top; the first circular disc 41 and the second circular disc 42 are respectively provided with a plurality of material guiding openings 40 which correspond to each other one by one; the machine base 3 is provided with a limiting plate 23 surrounding the fixed disc 22, the first disc 41 and the second disc 42 at the side edge thereof.
The above description is only for the preferred embodiment of the present invention, but the scope of the present invention is not limited thereto, and any changes or substitutions that can be easily conceived by those skilled in the art within the technical scope of the present invention are included in the scope of the present invention. Therefore, the protection scope of the present invention shall be subject to the protection scope of the claims.
Claims (8)
1. A preparation method of rose popping interesting ball cubilose is characterized by comprising the following steps:
s1, putting the raw materials of the content of the rose popping interesting beads into purified water with the temperature of more than 85 ℃ for boiling, and obtaining content liquid after the content is completely dissolved; adding 0.5-2.4 parts of sodium alginate into 97.6-99.5 parts of purified water according to parts by weight, and uniformly mixing to obtain a pouring liquid;
s2, adding the content liquid and the pouring liquid into a popping and interesting bead forming device, dripping the content liquid into the pouring liquid through the device, forming for 0.5-8 minutes, filtering and cleaning to obtain the rose popping and interesting beads;
s3, steaming the cubilose for 2-8 minutes, spreading to be thin, naturally cooling to normal temperature, putting the cubilose into boiling purified water, pre-boiling for 20-30 minutes until the yield is 8-12 times, and draining for later use;
s4, sequentially filling 1.5-3.6 parts of rose popping interesting beads, 30-50 parts of cubilose and 55-75 parts of heated sugar liquid into a container tank, and conveying the canned container tank to a capping machine for capping through a conveying device;
s5, placing the sealed container in an environment of 110-130 ℃, carrying out heat treatment for 5-15 minutes, and cooling to obtain the rose popping interesting bird' S nest.
2. The method for preparing the bird' S nest with rose popping interest beads according to claim 1, wherein the raw materials of the content of the rose popping interest beads in the step S1 comprise 8-16 parts of rose jam, 4-8 parts of xylitol, 1-5 parts of apple condensed juice, 0.5-1.5 parts of heavy petal rose leaves, 0.4-1.2 parts of xanthan gum and 0.6-1.2 parts of calcium lactate.
3. The method for preparing rosette-shaped ball-shaped bird' S nest according to claim 1, wherein the sugar solution is prepared in step S1 by the following steps: pouring 53-67 parts of purified water into a blending tank according to parts by weight, heating to above 85 ℃, stirring, adding 2-8 parts of rock candy into the blending tank, and completely dissolving to obtain a sugar solution.
4. The method for preparing rosette-shaped ball nest according to claim 1, wherein the conveying device in step S4 comprises a feeding conveying line, a transition mechanism, a machine base, a rotating disc and a discharging conveying line; the turntable is rotationally arranged on the base; the rotary disc is provided with a plurality of material guide ports along the circumferential direction; the feeding conveying line and the discharging conveying line are respectively connected to two sides of the turntable; the transition mechanism comprises a supporting seat, a transferring assembly and a driving piece; the supporting seat is arranged on one side of the machine base close to the feeding end; the transfer assembly is arranged along the length direction of the feeding conveying line, and one end of the transfer assembly extends into the lower part of the rotary table; the driving piece is used for driving the transferring assembly, and the container tank is stably transferred to the material guide opening through the transferring assembly by the feeding conveying line; the upper end of the rotary disc is provided with a cap conveying device and a cap sealing device, and a can cover on the cap conveying device is sealed on the container can through the cap sealing device.
5. The method for preparing rosette-shaped ball bird's nest according to claim 4, characterized in that: the transfer assembly comprises a mounting seat, a rotating shaft, a guide wheel, a conveying piece and a spacer; the mounting seats are arranged on the supporting seat in groups; the rotating shaft is rotatably arranged on the mounting seat and is driven to rotate by the driving piece; the guide wheel is sleeved and fixed at the upper end of the rotating shaft; the conveying piece is covered on the at least two guide wheels and rotates along with the guide wheels; a plurality of the spacer sets up along the circumference interval of conveying, and the guide mouth department of carousel is stably delivered to the container jar through the spacer.
6. The method for preparing rosette of pearl and lotus according to claim 5, wherein the method comprises the following steps: the guide wheel adopts a belt pulley, and the conveying part adopts a conveying belt; the spacers are fixed on the conveying belt at equal intervals.
7. The method for preparing rosette-shaped ball bird's nest according to claim 6, characterized in that: the number of the transferring assemblies is two, the transferring assemblies are respectively positioned on two sides of the feeding conveying line, and the spacers on the two transferring assemblies are staggered mutually.
8. The method for preparing rosette of pearl and lotus according to claim 7, wherein the method comprises the following steps: a fixed disc is fixed on the base; the rotary disc comprises a first disc and a second disc, and the first disc and the second disc are arranged above the fixed disc from bottom to top; the first disc and the second disc are respectively provided with a plurality of material guide openings which correspond one to one; the machine base is provided with limiting plates surrounding the fixed disc, the first disc and the second disc on the sides of the fixed disc, the first disc and the second disc.
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| CN112896647A (en) * | 2021-03-11 | 2021-06-04 | 薛海军 | Canned can filling equipment |
| CN114056623A (en) * | 2022-01-11 | 2022-02-18 | 常州威斯敦粘合材料有限责任公司 | Packaging production line and packaging method for filling PUR hot melt adhesive |
| CN116473182A (en) * | 2023-04-06 | 2023-07-25 | 广州浩恩奉仕食品有限公司 | Explosive bead, beverage and preparation method |
| CN117882877A (en) * | 2024-02-22 | 2024-04-16 | 深圳市威世尔顿科技有限公司 | Hydrogen beverage preparation apparatus |
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| CN117882877A (en) * | 2024-02-22 | 2024-04-16 | 深圳市威世尔顿科技有限公司 | Hydrogen beverage preparation apparatus |
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