CN114271481A - Processing technology of fruit enzyme freeze-dried powder and integrated processing equipment thereof - Google Patents
Processing technology of fruit enzyme freeze-dried powder and integrated processing equipment thereof Download PDFInfo
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- CN114271481A CN114271481A CN202111667539.9A CN202111667539A CN114271481A CN 114271481 A CN114271481 A CN 114271481A CN 202111667539 A CN202111667539 A CN 202111667539A CN 114271481 A CN114271481 A CN 114271481A
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Abstract
The invention relates to the technical field of fermentation, in particular to a processing technology of fruit enzyme freeze-dried powder and integrated processing equipment thereof.
Description
Technical Field
The invention relates to the technical field of fermented powder processing, in particular to a processing technology of fruit ferment freeze-dried powder and integrated processing equipment thereof.
Background
Fruit ferment is a health food obtained by fermenting fruits which has been recently developed, and has various health preserving effects, such as endocrine balance, cell activation, beauty maintenance and skin care; improving body immunity and enhancing body resistance; relieving constipation; relieving dysmenorrhea; sobering up, etc. The basic principle is that fresh fruits and other foods contain a trace amount of enzyme, and the enzyme and the sugar are placed in a sealed bottle together to generate violent glycolysis reaction and enzymatic reaction, so that the enzyme activity in the foods is greatly improved, the quantity of the enzyme is increased rapidly, and the enzyme beneficial to a human body is finally formed.
For example, application No. CN201911218844.2 discloses a fruit enzyme beverage and a preparation method thereof, which is prepared by the steps of cleaning, wiping, dicing, blending, fermenting, filling, refrigerating and finishing, and comprises fruits, honey, comprehensive rice bean enzyme, white granulated sugar and water, and the mixture ratio is as follows by mass percent: 10-100 parts of fruits, 1-10 parts of white granulated sugar, 5-20 parts of comprehensive cereal bean enzyme, 50-150 parts of honey and 30-300 parts of purified water.
However, the fruit ferment prepared by the prior art is easy to deteriorate, has short storage time at normal temperature, and does not have integrated processing equipment which can be industrialized.
Disclosure of Invention
The invention aims to provide a processing technology of fruit ferment freeze-dried powder capable of preserving fruit ferment for a long time.
In order to achieve the purpose, the invention provides the following technical scheme: a processing technology of fruit ferment freeze-dried powder comprises the following steps:
step A, cleaning: cleaning, airing and cutting fresh fruits into blocks for later use;
step B, crushing: crushing the fruit blocks to obtain fruit paste;
step C, fermentation: uniformly stirring the fruit crushed paste, distilled water, white granulated sugar and lemon powder in proportion, and naturally fermenting for 4-10 days at room temperature to obtain fruit ferment fermentation liquor;
step D, freeze-drying: adding a freeze-drying protective agent into the fruit ferment fermentation liquor, precooling for 3-6h at 4-6 ℃, then freezing for 4-6h at-40 ℃ to-30 ℃, and then drying for 4-8 h in a vacuum environment at 40-60 ℃ to obtain the fruit ferment freeze-dried powder.
The weight ratio of the fruit crushed mud, the distilled water, the white granulated sugar and the lemon powder in the step C is (200-) -400): (800-1500): (50-150): 1.
lactic acid bacteria are also added in the step C, and the weight ratio of the fruit crushed mud, the distilled water, the white granulated sugar and the lemon powder in the step C is (200-): (800-1500): (50-150): 1: (0.1-0.3).
C, deflating every day for the first 2-3 days of fermentation in the step C; the room temperature is 20-35 ℃, and the lemon dry powder can be supplemented when black spots appear.
The preparation method of the lemon dry powder in the step C is as follows: squeezing fresh lemon, filtering, freezing lemon juice at-30 deg.C to-25 deg.C for 1-3 hr, placing in-10 deg.C vacuum environment for 3-6 hr, and drying at 40-50 deg.C for 3-6 hr to obtain lemon dry powder. The lemon dry powder prepared by the method not only maintains the original nutrients, but also is convenient to use. The fermentation of fruit, by means of acidogenic lactic acid bacteria, requires a weak acid environment during the whole process from the beginning of the fermentation to the end of the product. The lemon dry powder not only creates a weak acid environment suitable for lactic acid bacteria, but also can inhibit other mixed bacteria under the weak acid environment, thereby preventing the generation of various harmful substances.
And in the step C, when the fruits are respectively single colored fruits such as dragon valley, strawberry, watermelon and mango, a color fixing nutritional agent accounting for 0.001% of distilled water is added, and the color fixing nutritional agent comprises the following components in parts by weight: potassium citrate: 0.1-0.3, sodium sulfate: 0.2-0.4, vitamin C: 0.2-0.5; tea polyphenol: 1-3, L-cysteine hydrochloride: 0.2-0.5, hydroxypropyl methylcellulose: 0.15 to 0.34, sodium chloride: 1-3. The color fixing nutrient can keep the original color of the fruit and can also increase the nutrients of the enzyme.
And D, adding a freeze-drying protective agent in the step D according to a mass ratio of 1: 1, the addition weight proportion of the trehalose and the carboxymethyl pachyman is 1-2% of the fruit ferment fermentation liquor.
Another objective of the present invention is to provide a processing apparatus capable of industrially producing fruit ferment.
In order to achieve the purpose, the invention provides the following technical scheme: a processing device of fruit and vegetable fermentation powder comprises a processing box and a sealing cover body movably arranged above the processing box, wherein a feed inlet is fixedly arranged on the top surface of the processing box, one side of the feed inlet is rotatably connected with two rotating shafts, the outer side walls of the two rotating shafts are fixedly provided with a plurality of crushing cutters, one side of the feed inlet is provided with a starting mechanism for driving the two rotating shafts to rotate simultaneously, a plurality of support rods are fixedly arranged on the bottom surface of the processing box, the processing box is rotatably connected with a rotating column, the outer side wall of the rotating column is fixedly provided with a stirring column, a lifting frame is arranged in the processing box, the outer side wall of the lifting frame is fixedly provided with a cleaning brush, the cleaning brush is matched with the inner side wall of the processing box, the top surface of the processing box is provided with two sliding grooves, the two sides of the lifting frame are fixedly provided with sliding blocks, and the two sliding blocks are respectively in sliding connection with the two sliding grooves, the top surface of two the slider all sets up threaded hole, two all rotate in the slider and be connected with the lead screw, two the lead screw respectively with two screw hole threaded connection, the bottom surface of processing case is provided with the actuating mechanism who drives two sliders and column spinner pivoted simultaneously.
Preferably, actuating mechanism includes the mounting panel, mounting panel fixed mounting is in one side of feed inlet, one side fixed mounting of mounting panel has motor B, the one end of motor B output shaft and the one end fixed connection of one of them pivot, two the lateral wall of pivot is provided with same belt.
Preferably, actuating mechanism includes two first gears, two first gear difference fixed mounting is in the bottom of two lead screws, the bottom fixed mounting of column spinner has the second gear, two be provided with same chain on first gear and the second gear, the bottom surface fixed mounting of processing case has the mounting bracket, the bottom surface fixed mounting of mounting bracket has motor A, the top of motor A output shaft and the bottom surface fixed connection of one of them first gear.
Compared with the prior art, the invention has the beneficial effects that: according to the processing technology of the fruit enzyme freeze-dried powder, fruit puree, distilled water, white granulated sugar and lemon powder are uniformly stirred in proportion through the steps of cleaning, crushing and C, the fruit puree, the distilled water, the white granulated sugar and the lemon powder are naturally fermented for 4-10 days at room temperature to obtain the fruit enzyme fermentation liquid, and finally the fruit enzyme freeze-dried powder which is rich in nutrition and easy to store is obtained through a freeze drying mode.
Drawings
FIG. 1 is a schematic view of the overall structure of the present invention;
FIG. 2 is a schematic view of a processing box according to the present invention;
FIG. 3 is a schematic cross-sectional view of a processing chamber according to the present invention;
FIG. 4 is a schematic view of the crane structure of the present invention;
FIG. 5 is an enlarged view of the portion A of FIG. 4 according to the present invention.
In the figure: 1. a processing box; 2. a feed inlet; 3. a rotating shaft; 4. a crushing knife; 6. a support bar; 7. a spin column; 8. a stirring column; 9. a lifting frame; 10. a cleaning brush; 11. a chute; 12. a slider; 13. a threaded hole; 14. a screw rod; 15. a first gear; 16. a second gear; 17. a mounting frame; 18. a motor A; 19. a chain; 20. a discharge pipe; 21. a valve; 501. mounting a plate; 502. a motor B; 503. a belt.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the drawings in the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
In the description of the present invention, it is to be understood that the terms "center", "longitudinal", "lateral", "length", "width", "thickness", "upper", "lower", "front", "rear", "left", "right", "vertical", "horizontal", "top", "bottom", "inner", "outer", "clockwise", "counterclockwise", and the like, indicate orientations and positional relationships based on those shown in the drawings, and are used only for convenience of description and simplicity of description, and do not indicate or imply that the equipment or element being referred to must have a particular orientation, be constructed and operated in a particular orientation, and thus, should not be considered as limiting the present invention.
In the description of this patent, it is noted that unless otherwise specifically stated or limited, the terms "mounted," "connected," and "disposed" are to be construed broadly and can include, for example, fixedly connected, disposed, detachably connected, disposed, or integrally connected and disposed. The specific meaning of the above terms in this patent may be understood by those of ordinary skill in the art as appropriate.
Furthermore, the terms "first", "second" and "first" are used for descriptive purposes only and are not to be construed as indicating or implying relative importance or implicitly indicating the number of technical features indicated. Thus, a feature defined as "first" or "second" may explicitly or implicitly include one or more of that feature. In the description of the present invention, "a plurality" means two or more unless specifically defined otherwise.
Example 1
A processing technology of fruit ferment freeze-dried powder comprises the following steps:
step A, cleaning: cleaning, airing and cutting fresh fruits into blocks for later use;
step B, crushing: crushing the fruit blocks to obtain fruit paste;
step C, fermentation: uniformly stirring the fruit crushed paste, distilled water, white granulated sugar and lemon powder in proportion, and naturally fermenting for 4 days at room temperature to obtain fruit ferment fermentation liquor;
step D, freeze-drying: adding a freeze-drying protective agent into the fruit ferment fermentation liquor, precooling for 3h at 4 ℃, then freezing for 6h at-40 ℃, and then drying for 8 h in a vacuum environment at 40 ℃ to obtain the fruit ferment freeze-dried powder.
And C, the weight ratio of the fruit paste, the distilled water, the white granulated sugar and the lemon powder in the step C is 200: 800: 50: 1.
c, deflating every day in the first 2 days of fermentation in the step C; the room temperature condition is 20 ℃.
The preparation method of the lemon dry powder in the step C is as follows: squeezing fresh lemon, filtering, freezing lemon juice at-30 deg.C for 3 hr, vacuum-drying at-10 deg.C for 3 hr, and drying at 40 deg.C for 6 hr to obtain lemon dry powder.
And in the step C, when the fruits are respectively single colored fruits such as dragon valley, strawberry, watermelon and mango, a color fixing nutritional agent accounting for 0.001% of distilled water is added, and the color fixing nutritional agent comprises the following components in parts by weight: potassium citrate: 0.1, sodium sulfate: 0.2, vitamin C: 0.2; tea polyphenol: 1, L-cysteine hydrochloride: 0.2-, hydroxypropylmethylcellulose: 0.15, sodium chloride: 1.
and D, adding a freeze-drying protective agent in the step D according to a mass ratio of 1: 1, the addition weight proportion of the trehalose and the carboxymethyl pachyman is 1 percent of the fruit ferment fermentation liquor.
Example 2
A processing technology of fruit ferment freeze-dried powder comprises the following steps:
step A, cleaning: cleaning, airing and cutting fresh fruits into blocks for later use;
step B, crushing: crushing the fruit blocks to obtain fruit paste;
step C, fermentation: uniformly stirring the fruit crushed paste, distilled water, white granulated sugar and lemon powder in proportion, and naturally fermenting for 6 days at room temperature to obtain fruit ferment fermentation liquor;
step D, freeze-drying: adding a freeze-drying protective agent into the fruit enzyme fermentation liquid, precooling for 5h at 5 ℃, then freezing for 5h at-35 ℃, and then drying for 6h in a vacuum environment at 50 ℃ to obtain the fruit enzyme freeze-dried powder.
And C, the weight ratio of the fruit paste, the distilled water, the white granulated sugar and the lemon powder in the step C is 300: 1200: 100: 1.
and C, adding lactic acid bacteria, wherein the weight ratio of the fruit paste, the distilled water, the white granulated sugar and the lemon powder in the step C is 300: 1200: 100: 1: 0.2. the Lactobacillus in the embodiment of the invention adopts Lactobacillus plantarum (Lactobacillus plantarum) Hu brewing 1.08.
C, deflating every day in the first 3 days of fermentation in the step C; the room temperature condition is 29 ℃.
The preparation method of the lemon dry powder in the step C is as follows: squeezing fresh lemon, filtering, freezing lemon juice at-25 deg.C for 2 hr, vacuum-drying at-10 deg.C for 4 hr, and drying at 45 deg.C for 5 hr to obtain dried lemon powder.
And in the step C, when the fruits are respectively single colored fruits such as dragon valley, strawberry, watermelon and mango, a color fixing nutritional agent accounting for 0.001% of distilled water is added, and the color fixing nutritional agent comprises the following components in parts by weight: potassium citrate: 0.2, sodium sulfate: 0.3, vitamin C: 0.4; tea polyphenol: 2, L-cysteine hydrochloride: 0.4, hydroxypropylmethylcellulose: 0.25, sodium chloride: 2.
and D, adding a freeze-drying protective agent in the step D according to a mass ratio of 1: 1, the addition weight proportion of the trehalose and the carboxymethyl pachyman is 2 percent of the fruit ferment fermentation liquor.
Example 3
A processing technology of fruit ferment freeze-dried powder comprises the following steps:
step A, cleaning: cleaning, airing and cutting fresh fruits into blocks for later use;
step B, crushing: crushing the fruit blocks to obtain fruit paste;
step C, fermentation: uniformly stirring the fruit crushed paste, distilled water, white granulated sugar and lemon powder in proportion, and naturally fermenting for 10 days at room temperature to obtain fruit ferment fermentation liquor;
step D, freeze-drying: adding a freeze-drying protective agent into the fruit enzyme fermentation liquid, precooling for 3h at 6 ℃, then freezing for 6h at-40 ℃, and then drying for 4 h in a vacuum environment at 60 ℃ to obtain the fruit enzyme freeze-dried powder.
And C, the weight ratio of the fruit paste, the distilled water, the white granulated sugar and the lemon powder in the step C is 300: 1500: 150: 1.
and C, adding lactic acid bacteria, wherein the weight ratio of the fruit paste, the distilled water, the white granulated sugar and the lemon powder in the step C is 300: 1500: 150: 1: 0.2. in the embodiment of the invention, Lactobacillus plantarum (Lactobacillus plantarum) Hu brewing 1.08 is adopted as the Lactobacillus.
C, deflating every day in the first 3 days of fermentation in the step C; the room temperature condition is 32 ℃.
The preparation method of the lemon dry powder in the step C is as follows: squeezing fresh lemon, filtering, freezing lemon juice at-30 deg.C for 1 hr, placing in-10 deg.C vacuum environment for 6 hr, and drying at 50 deg.C vacuum environment for 3 hr to obtain lemon dry powder.
And in the step C, when the fruits are respectively single colored fruits such as dragon valley, strawberry, watermelon and mango, a color fixing nutritional agent accounting for 0.001% of distilled water is added, and the color fixing nutritional agent comprises the following components in parts by weight: potassium citrate: 0.3, sodium sulfate: 0.4, vitamin C: 0.5; tea polyphenol: 3, L-cysteine hydrochloride: 0.5, hydroxypropylmethylcellulose: 0.34, sodium chloride: 3.
and D, adding a freeze-drying protective agent in the step D according to a mass ratio of 1: 1, the addition weight proportion of the trehalose and the carboxymethyl pachyman is 2 percent of the fruit ferment fermentation liquor.
Example 4
In embodiments 1-3 of the present invention, an integrated processing apparatus for crushing in step two and fermenting in step three in a fruit ferment lyophilized powder processing technology adopts the following technical scheme. Referring to fig. 1-5, a technical solution provided by the present invention is:
the integrated processing device comprises a processing box 1 and a sealing cover body movably arranged above the processing box 1, wherein a feed inlet 2 is fixedly arranged on the top surface of the processing box 1, one side of the feed inlet 2 is rotatably connected with two rotating shafts 3, the outer side walls of the two rotating shafts 3 are both fixedly provided with a plurality of crushing cutters 4, one side of the feed inlet 2 is provided with a starting mechanism for driving the two rotating shafts 3 to rotate simultaneously, a plurality of support rods 6 are fixedly arranged on the bottom surface of the processing box 1, a rotating column 7 is rotatably connected in the processing box 1, the outer side wall of the rotating column 7 is fixedly provided with a stirring column 8, a lifting frame 9 is arranged in the processing box 1, the outer side wall of the lifting frame 9 is fixedly provided with a cleaning brush 10, the cleaning brush 10 is matched with the inner side wall of the processing box 1, the top surface of the processing box 1 is provided with two sliding grooves 11, the two sliding blocks 12 are both fixedly arranged on the two sides of the lifting frame 9 and are respectively connected with the two sliding grooves 11 in a sliding manner, threaded holes 13 are formed in the top surfaces of the two sliding blocks 12, screw rods 14 are connected to the two sliding blocks 12 in a rotating mode, the two screw rods 14 are in threaded connection with the two threaded holes 13 respectively, and a driving mechanism which drives the two sliding blocks 12 and the rotary column 7 to rotate simultaneously is arranged on the bottom surface of the machining box 1.
Further, actuating mechanism includes mounting panel 501, mounting panel 501 fixed mounting is in one side of feed inlet 2, one side fixed mounting of mounting panel 501 has motor B502, the one end of motor B502 output shaft and the one end fixed connection of one of them pivot 3, the lateral wall of two pivot 3 is provided with same belt 503, through starter motor B502, motor B502 can drive two pivot 3 rotations with belt 503, when two pivot 3 rotate, crushing sword 4 can smash solid raw materials, the raw materials of smashing can get into in the processing case 1.
Further, actuating mechanism includes two first gears 15, and two first gears 15 are fixed mounting respectively in the bottom of two lead screws 14, and the bottom fixed mounting of column spinner 7 has second gear 16, is provided with same chain 19 on two first gears 15 and the second gear 16, and the bottom surface fixed mounting of processing case 1 has mounting bracket 17, and the bottom surface fixed mounting of mounting bracket 17 has motor A18, the top of motor A18 output shaft and the bottom surface fixed connection of one of them first gear 15.
The number of the stirring columns 8 is multiple, and the stirring columns 8 are uniformly distributed on the outer side wall of the rotating column 7 at equal intervals.
The quantity of cleaning brush 10 is a plurality of, and a plurality of cleaning brushes 10 are at the equidistant evenly distributed of crane 9's lateral wall, and cleaning brush 10 can clean the inner wall of processing case 1, avoids the raw materials to glue in the inner wall of processing case 1.
The crane 9 is a rectangular hollow structure, and the bottom surface and the top surface of the crane 9 are both open.
The feed inlet 2 is a trapezoidal hollow structure, and the bottom surface and the top surface of the feed inlet 2 are both open.
When the integrated processing equipment of the embodiment is used, the concrete steps are as follows:
firstly, taking off a sealing cover body above a processing box 1, injecting fruits into the processing box 1 through a feeding hole 2, starting a motor B502, driving two rotating shafts 3 to rotate by the motor B502 and a belt 503, when the two rotating shafts 3 rotate, crushing solid fruits by a crushing knife 4, and enabling the crushed fruits to enter the processing box 1 to obtain fruit crushed mud;
secondly, adding distilled water, white granulated sugar and lemon powder through the feeding hole 2, starting a motor A18, wherein a motor A18 can drive a rotary column 7 and a screw rod 14 to rotate, when the rotary column 7 rotates, the rotary column 7 can drive a plurality of stirring columns 8 to rotate, so that raw materials in the processing box 1 are uniformly mixed, when the screw rod 14 rotates, the screw rod 14 can drive a lifting frame 9 to lift, and when the lifting frame is lifted, a cleaning brush 10 can clean the inner wall of the processing box 1, so that fruit residues are prevented from being adhered to the inner wall of the processing box 1, cleanness is kept, and the next fermentation is not influenced;
thirdly, cover the sealed lid body above the processing case 1, the material naturally ferments 4-10 days in the processing case 1 under the room temperature condition, control valve 21 after the fermentation, discharge pipe 20 can discharge the fruit ferment zymotic fluid in the processing case 1 to the outside this moment, after processing, can pour into water in the processing case 1, and cleaning brush 10 can scrub the inside of processing case 1, has strengthened the self-cleaning nature of device.
The foregoing shows and describes the general principles, essential features, and advantages of the invention. It will be understood by those skilled in the art that the present invention is not limited to the embodiments described above, and the preferred embodiments of the present invention are described in the above embodiments and the description, and are not intended to limit the present invention. The scope of the invention is defined by the appended claims and equivalents thereof.
Claims (10)
1. The processing technology of the fruit ferment freeze-dried powder is characterized by comprising the following steps:
step A, cleaning: cleaning, airing and cutting fresh fruits into blocks for later use;
step B, crushing: crushing the fruit blocks to obtain fruit paste;
step C, fermentation: uniformly stirring the fruit crushed paste, distilled water, white granulated sugar and lemon powder in proportion, and naturally fermenting for 4-10 days at room temperature to obtain fruit ferment fermentation liquor;
step D, freeze-drying: adding a freeze-drying protective agent into the fruit ferment fermentation liquor, precooling for 3-6h at 4-6 ℃, then freezing for 4-6h at-40 ℃ to-30 ℃, and then drying for 4-8 h in a vacuum environment at 40-60 ℃ to obtain the fruit ferment freeze-dried powder.
2. The processing technology of the fruit ferment freeze-dried powder according to claim 1, characterized in that: the weight ratio of the fruit crushed mud, the distilled water, the white granulated sugar and the lemon powder in the step C is (200-) -400): (800-1500): (50-150): 1.
3. the processing technology of the fruit ferment freeze-dried powder according to claim 1, characterized in that: lactic acid bacteria are also added in the step C, and the weight ratio of the fruit crushed mud, the distilled water, the white granulated sugar and the lemon powder in the step C is (200-): (800-1500): (50-150): 1: (0.1-0.3).
4. The processing technology of the fruit ferment freeze-dried powder according to claim 1, characterized in that: c, deflating every day for the first 2-3 days of fermentation in the step C; the room temperature is 20-35 ℃.
5. The processing technology of the fruit ferment freeze-dried powder according to claim 1, characterized in that: the preparation method of the lemon dry powder in the step C is as follows: squeezing fresh lemon, filtering, freezing lemon juice at-30 deg.C to-25 deg.C for 1-3 hr, placing in-10 deg.C vacuum environment for 3-6 hr, and drying at 40-50 deg.C for 3-6 hr to obtain lemon dry powder.
6. The processing technology of the fruit ferment freeze-dried powder according to claim 1, characterized in that: and in the step C, when the fruits are respectively single colored fruits such as dragon valley, strawberry, watermelon and mango, a color fixing nutritional agent accounting for 0.001% of distilled water is added, and the color fixing nutritional agent comprises the following components in parts by weight: potassium citrate: 0.1-0.3, sodium sulfate: 0.2-0.4, vitamin C: 0.2-0.5; tea polyphenol: 1-3, L-cysteine hydrochloride: 0.2-0.5, hydroxypropyl methylcellulose: 0.15 to 0.34, sodium chloride: 1-3.
7. The processing technology of the fruit ferment freeze-dried powder according to claim 1, characterized in that: and D, adding a freeze-drying protective agent in the step D according to a mass ratio of 1: 1, the addition weight proportion of the trehalose and the carboxymethyl pachyman is 1-2% of the fruit ferment fermentation liquor.
8. The integrated processing equipment for crushing and fermenting in the fruit ferment freeze-dried powder processing technology of claim 1, which is characterized in that: comprises a processing box (1) and a sealing cover body movably arranged above the processing box (1), wherein the top surface of the processing box (1) is fixedly provided with a feed inlet (2), one side of the feed inlet (2) is rotatably connected with two rotating shafts (3), the outer side walls of the two rotating shafts (3) are fixedly provided with a plurality of crushing cutters (4), one side of the feed inlet (2) is provided with a starting mechanism for driving the two rotating shafts (3) to rotate simultaneously, the bottom surface of the processing box (1) is fixedly provided with a plurality of supporting rods (6), the processing box (1) is rotatably connected with a rotating column (7), the outer side wall of the rotating column (7) is fixedly provided with a stirring column (8), a lifting frame (9) is arranged in the processing box (1), the outer side wall of the lifting frame (9) is fixedly provided with a cleaning brush (10), and the cleaning brush (10) is matched with the inner side wall of the processing box (1), two spouts (11) have been seted up to the top surface of processing case (1), the equal fixed mounting in both sides of crane (9) has slider (12), two slider (12) respectively with two spouts (11) sliding connection, two the top surface of slider (12) all sets up threaded hole (13), two all rotate in slider (12) and be connected with lead screw (14), two lead screw (14) respectively with two threaded hole (13) threaded connection, the bottom surface of processing case (1) is provided with and drives two sliders (12) and column spinner (7) pivoted actuating mechanism simultaneously.
9. The integrated processing equipment of fruit ferment freeze-dried powder of claim 8, characterized in that: actuating mechanism includes mounting panel (501), mounting panel (501) fixed mounting is in one side of feed inlet (2), one side fixed mounting of mounting panel (501) has motor B (502), the one end of motor B (502) output shaft and the one end fixed connection of one of them pivot (3), two the lateral wall of pivot (3) is provided with same belt (503).
10. The integrated processing equipment of fruit ferment freeze-dried powder of claim 8, characterized in that: actuating mechanism includes two first gears (15), two first gear (15) fixed mounting is in the bottom of two lead screws (14) respectively, the bottom fixed mounting of column spinner (7) has second gear (16), two be provided with same chain (19) on first gear (15) and second gear (16), the bottom surface fixed mounting of processing case (1) has mounting bracket (17), the bottom surface fixed mounting of mounting bracket (17) has motor A (18), the top of motor A (18) output shaft and the bottom surface fixed connection of one of them first gear (15).
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN115430512A (en) * | 2022-08-09 | 2022-12-06 | 中国国检测试控股集团青岛京诚有限公司 | But quick drying self-cleaning pulsed soil crushing screening appearance |
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| CN105707855A (en) * | 2016-01-29 | 2016-06-29 | 四川越强农业科技有限公司 | Preparation method of papaya enzyme |
| CN213537896U (en) * | 2020-08-27 | 2021-06-25 | 广西壮族自治区亚热带作物研究所（广西亚热带农产品加工研究所） | Sugarcane kumquat ferment fermenting installation |
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| CN105614857A (en) * | 2015-12-29 | 2016-06-01 | 江苏碧青园海洋生物科技有限公司 | Preparation method of south jerusalem artichoke No.9 solid enzyme |
| CN105707855A (en) * | 2016-01-29 | 2016-06-29 | 四川越强农业科技有限公司 | Preparation method of papaya enzyme |
| CN213537896U (en) * | 2020-08-27 | 2021-06-25 | 广西壮族自治区亚热带作物研究所（广西亚热带农产品加工研究所） | Sugarcane kumquat ferment fermenting installation |
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| CN115430512A (en) * | 2022-08-09 | 2022-12-06 | 中国国检测试控股集团青岛京诚有限公司 | But quick drying self-cleaning pulsed soil crushing screening appearance |
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