CN115430334B - Preparation method of butter banana-flavored salad sauce and premixing device thereof - Google Patents
Preparation method of butter banana-flavored salad sauce and premixing device thereof Download PDFInfo
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- CN115430334B CN115430334B CN202211033607.0A CN202211033607A CN115430334B CN 115430334 B CN115430334 B CN 115430334B CN 202211033607 A CN202211033607 A CN 202211033607A CN 115430334 B CN115430334 B CN 115430334B
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- 235000014121 butter Nutrition 0.000 title claims abstract description 36
- 238000002360 preparation method Methods 0.000 title abstract description 17
- 240000008415 Lactuca sativa Species 0.000 title abstract description 15
- 235000012045 salad Nutrition 0.000 title abstract description 15
- 235000015067 sauces Nutrition 0.000 title abstract description 15
- 238000003756 stirring Methods 0.000 claims abstract description 147
- 238000007789 sealing Methods 0.000 claims abstract description 41
- 241000234295 Musa Species 0.000 claims abstract description 30
- 235000018290 Musa x paradisiaca Nutrition 0.000 claims abstract description 30
- 239000007788 liquid Substances 0.000 claims abstract description 29
- 230000007246 mechanism Effects 0.000 claims abstract description 21
- 239000000796 flavoring agent Substances 0.000 claims abstract description 17
- 235000019634 flavors Nutrition 0.000 claims abstract description 17
- 238000004945 emulsification Methods 0.000 claims abstract description 13
- 235000014438 salad dressings Nutrition 0.000 claims abstract description 13
- 238000007790 scraping Methods 0.000 claims abstract description 13
- 230000033001 locomotion Effects 0.000 claims abstract description 7
- 230000005540 biological transmission Effects 0.000 claims description 18
- 238000013016 damping Methods 0.000 claims description 7
- 238000010030 laminating Methods 0.000 claims description 3
- 238000004891 communication Methods 0.000 claims description 2
- 230000001804 emulsifying effect Effects 0.000 abstract description 27
- 239000012071 phase Substances 0.000 abstract description 21
- 239000002994 raw material Substances 0.000 abstract description 16
- 239000008346 aqueous phase Substances 0.000 abstract description 9
- 230000009471 action Effects 0.000 abstract description 7
- 230000000694 effects Effects 0.000 abstract description 6
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 description 27
- 239000003921 oil Substances 0.000 description 26
- 235000019198 oils Nutrition 0.000 description 26
- 235000005979 Citrus limon Nutrition 0.000 description 22
- 244000131522 Citrus pyriformis Species 0.000 description 22
- 210000002969 egg yolk Anatomy 0.000 description 13
- 239000003549 soybean oil Substances 0.000 description 12
- 235000012424 soybean oil Nutrition 0.000 description 12
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 10
- CHHHXKFHOYLYRE-UHFFFAOYSA-M 2,4-Hexadienoic acid, potassium salt (1:1), (2E,4E)- Chemical compound [K+].CC=CC=CC([O-])=O CHHHXKFHOYLYRE-UHFFFAOYSA-M 0.000 description 9
- 229920000107 Acetylated distarch adipate Polymers 0.000 description 9
- 229920003012 Hydroxypropyl distarch phosphate Polymers 0.000 description 9
- 239000005913 Maltodextrin Substances 0.000 description 9
- 229920002774 Maltodextrin Polymers 0.000 description 9
- NVNLLIYOARQCIX-MSHCCFNRSA-N Nisin Chemical compound N1C(=O)[C@@H](CC(C)C)NC(=O)C(=C)NC(=O)[C@@H]([C@H](C)CC)NC(=O)[C@@H](NC(=O)C(=C/C)/NC(=O)[C@H](N)[C@H](C)CC)CSC[C@@H]1C(=O)N[C@@H]1C(=O)N2CCC[C@@H]2C(=O)NCC(=O)N[C@@H](C(=O)N[C@H](CCCCN)C(=O)N[C@@H]2C(NCC(=O)N[C@H](C)C(=O)N[C@H](CC(C)C)C(=O)N[C@H](CCSC)C(=O)NCC(=O)N[C@H](CS[C@@H]2C)C(=O)N[C@H](CC(N)=O)C(=O)N[C@H](CCSC)C(=O)N[C@H](CCCCN)C(=O)N[C@@H]2C(N[C@H](C)C(=O)N[C@@H]3C(=O)N[C@@H](C(N[C@H](CC=4NC=NC=4)C(=O)N[C@H](CS[C@@H]3C)C(=O)N[C@H](CO)C(=O)N[C@H]([C@H](C)CC)C(=O)N[C@H](CC=3NC=NC=3)C(=O)N[C@H](C(C)C)C(=O)NC(=C)C(=O)N[C@H](CCCCN)C(O)=O)=O)CS[C@@H]2C)=O)=O)CS[C@@H]1C NVNLLIYOARQCIX-MSHCCFNRSA-N 0.000 description 9
- 108010053775 Nisin Proteins 0.000 description 9
- ZOJBYZNEUISWFT-UHFFFAOYSA-N allyl isothiocyanate Chemical compound C=CCN=C=S ZOJBYZNEUISWFT-UHFFFAOYSA-N 0.000 description 9
- 239000003651 drinking water Substances 0.000 description 9
- 235000020188 drinking water Nutrition 0.000 description 9
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 9
- 235000021552 granulated sugar Nutrition 0.000 description 9
- 239000001310 hydroxy propyl distarch phosphate Substances 0.000 description 9
- 235000013825 hydroxy propyl distarch phosphate Nutrition 0.000 description 9
- DVROLKBAWTYHHD-UHFFFAOYSA-N hydroxy propyl distarch phosphate Chemical compound OC1C(O)C(OC)OC(CO)C1OC(O)CCOC1C(OC2C(C(O)C(OC3C(C(OP(O)(=O)OC4C(C(O)C(OC)OC4CO)O)C(C)OC3CO)O)OC2COC2C(C(O)C(OC)C(CO)O2)O)O)OC(CO)C(OC)C1O DVROLKBAWTYHHD-UHFFFAOYSA-N 0.000 description 9
- 229940035034 maltodextrin Drugs 0.000 description 9
- 239000008164 mustard oil Substances 0.000 description 9
- 239000004309 nisin Substances 0.000 description 9
- 235000010297 nisin Nutrition 0.000 description 9
- 235000010241 potassium sorbate Nutrition 0.000 description 9
- 239000004302 potassium sorbate Substances 0.000 description 9
- 229940069338 potassium sorbate Drugs 0.000 description 9
- 150000003839 salts Chemical class 0.000 description 9
- 239000000230 xanthan gum Substances 0.000 description 9
- 235000010493 xanthan gum Nutrition 0.000 description 9
- 229920001285 xanthan gum Polymers 0.000 description 9
- 229940082509 xanthan gum Drugs 0.000 description 9
- 230000006872 improvement Effects 0.000 description 6
- 102000002322 Egg Proteins Human genes 0.000 description 4
- 108010000912 Egg Proteins Proteins 0.000 description 4
- 238000007599 discharging Methods 0.000 description 4
- 235000013345 egg yolk Nutrition 0.000 description 4
- 238000000265 homogenisation Methods 0.000 description 4
- 239000000203 mixture Substances 0.000 description 4
- 238000010257 thawing Methods 0.000 description 4
- 238000004140 cleaning Methods 0.000 description 3
- 235000013305 food Nutrition 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 238000000034 method Methods 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000000052 comparative effect Effects 0.000 description 1
- 239000012141 concentrate Substances 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 230000003993 interaction Effects 0.000 description 1
- 230000005012 migration Effects 0.000 description 1
- 238000013508 migration Methods 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 230000000149 penetrating effect Effects 0.000 description 1
- 238000012216 screening Methods 0.000 description 1
Classifications
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B01—PHYSICAL OR CHEMICAL PROCESSES OR APPARATUS IN GENERAL
- B01F—MIXING, e.g. DISSOLVING, EMULSIFYING OR DISPERSING
- B01F33/00—Other mixers; Mixing plants; Combinations of mixers
- B01F33/80—Mixing plants; Combinations of mixers
-
- 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/60—Salad dressings; Mayonnaise; Ketchup
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B01—PHYSICAL OR CHEMICAL PROCESSES OR APPARATUS IN GENERAL
- B01F—MIXING, e.g. DISSOLVING, EMULSIFYING OR DISPERSING
- B01F35/00—Accessories for mixers; Auxiliary operations or auxiliary devices; Parts or details of general application
- B01F35/10—Maintenance of mixers
- B01F35/12—Maintenance of mixers using mechanical means
- B01F35/123—Maintenance of mixers using mechanical means using scrapers for cleaning mixers
-
- 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
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B01—PHYSICAL OR CHEMICAL PROCESSES OR APPARATUS IN GENERAL
- B01F—MIXING, e.g. DISSOLVING, EMULSIFYING OR DISPERSING
- B01F2101/00—Mixing characterised by the nature of the mixed materials or by the application field
- B01F2101/06—Mixing of food ingredients
Landscapes
- Chemical & Material Sciences (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Engineering & Computer Science (AREA)
- Mechanical Engineering (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Seasonings (AREA)
- Accessories For Mixers (AREA)
Abstract
The invention discloses a preparation method of butter banana flavor salad dressing and a premixing device thereof, wherein the butter banana flavor salad dressing premixing device comprises a premixing tank and an emulsifying tank, and a residual liquid scraping mechanism is arranged at the upper end of the premixing tank; the residual liquid scraping mechanism comprises a vertical shaft, a conical rubber cavity, a sealing part and a moving part, wherein the vertical shaft and the sealing part perform relative movement; the preparation method of the butter banana flavored salad sauce comprises the following steps of; raw material proportion, oil phase solution preparation, aqueous phase solution preparation and emulsification. The invention has the advantages that the traditional stirring mode can be changed through the action of the opposite stirring mechanism, the residual space of the stirring medium is reduced, and the convection of the stirring medium is generated through the opposite rotation of the two groups of stirring parts, so that the premixing effect is effectively improved; the inner wall of the premixing tank can be cleaned rapidly through the effect of the residual liquid scraping mechanism, stirring mediums are discharged out of the premixing tank as much as possible, and the volume utilization rate of the premixing tank is improved.
Description
Technical Field
The invention relates to the technical field of butter banana flavor salad dressing, in particular to a preparation method of butter banana flavor salad dressing and a premixing device thereof.
Background
At present, domestic conditions of national people are increasingly developed, a lot of baked foods are transferred to the prepackaged products from 3-5 days on line, the shelf life is also developed to 2-3 months of the prepackaged products, and at the moment, higher requirements are put on baked stuffing, the existing butter banana-flavored salad sauce is short in shelf life and not resistant to baking, and moisture is easy to migrate in the shelf life;
in the stage of premixing during salad sauce production, the prior premixing device, for example, patent number CN202210089032.8 is a patent with a puffed food raw material screening premixing method and mixing equipment thereof, the compared patent needs to premix stirring media through a stirring shaft and stirring wings, and part of stirring media remains on the stirring shaft and the stirring wings after the stirring media are discharged after premixing due to the fact that the stirring media have high viscosity; and more stirring mediums remain on the inner wall of the premixing tank, the stirring mediums remain for a long time, and the stirring mediums need to be cleaned manually at regular intervals, otherwise, the stirring mediums are easy to deteriorate to influence the quality of products; the comparative patent has a number of drawbacks; 1. the residual space of the stirring medium is increased by a premixing mode of the stirring shaft and the stirring wings, so that the subsequent cleaning is greatly hindered; 2. the stirring medium remained on the inner wall of the premixing tank occupies the space of the premixing tank, reduces premixing efficiency and can not automatically clean the inner wall of the premixing tank.
Disclosure of Invention
Aiming at the defects, the invention provides a preparation method of butter banana-flavored salad sauce and a premixing device thereof, which solve the problems.
In order to achieve the above purpose, the present invention adopts the following technical scheme:
the preparation method of the butter banana flavor salad dressing and the premixing device thereof, wherein the butter banana flavor salad dressing premixing device comprises a premixing tank and an emulsifying tank, the premixing tanks are provided with two premixing tanks and are arranged at the upper end of the emulsifying tank, a discharge valve is arranged at the lower end of the premixing tank and extends into the emulsifying tank, stirring mediums are arranged in the premixing tank, a feeding pipe is arranged at one side of the upper end of the emulsifying tank, a counter stirring mechanism is arranged on the side wall of the premixing tank, and a residual liquid scraping mechanism is arranged at the upper end of the premixing tank;
the opposite stirring mechanism comprises a double-shaft motor and stirring parts, the double-shaft motor drives the stirring parts to rotate, the stirring parts drive stirring mediums to rotate, and the stirring parts are provided with two groups;
the residual liquid scraping mechanism comprises a vertical shaft, a conical rubber cavity, a sealing part and a moving part, wherein the vertical shaft is positioned in the moving part, the conical rubber cavity is arranged at the lower end of the moving part, the sealing part is driven by the double-shaft motor to reciprocate in the vertical direction through the transmission of the moving part, the vertical shaft and the sealing part perform relative motion, and the sealing part stretches the conical rubber cavity;
the preparation method of the butter banana flavored salad sauce comprises the following steps of;
step one, raw material proportioning: 26.5595% of drinking water, 13% of white granulated sugar, 6% of glycerol, 4% of maltodextrin, 0.2% of edible salt, 4% of 10% of salted heat-stable yolk liquid, 0.01% of nisin, 0.5% of fried butter essence, 0.2% of banana essence, 0.05% of potassium sorbate, 0.0005% of lemon yellow, 41.5% of soybean oil, 1.5% of acetylated distarch adipate, 0.3% of xanthan gum, 1.5% of hydroxypropyl distarch phosphate, 0.03% of mustard oil and 0.65% of concentrated lemon juice;
step two, oil phase solution preparation: firstly adding soybean oil in a raw material ratio into a premixing tank, then starting stirring, and then sequentially adding acetylated distarch adipate, xanthan gum, hydroxypropyl distarch phosphate and mustard oil, stirring and dispersing uniformly to form an oil phase solution;
step three, preparing aqueous phase solution: firstly adding drinking water in the raw material proportion into a premixing tank, then starting stirring, then sequentially adding white granulated sugar, glycerol, maltodextrin, edible salt, 10% salted heat-stable egg yolk liquid, nisin, fried butter essence, banana essence, potassium sorbate, lemon yellow and concentrated lemon juice, and stirring until the mixture is dissolved to form aqueous phase solution;
step four, emulsifying
4.1; starting the main emulsifying tank, setting the vacuum to 300mbar, sucking the water phase solution mixed in the step three into the emulsifying tank through a vacuum pump, and starting emulsification and homogenization, wherein the emulsification speed is 3000rpm/min;
4.2; slowly adding the mixed oil phase solution oil in the second step into an emulsifying tank, wherein the oil inlet speed is 60-100L/min.
4.3; continuing to emulsify for 5-10min after oil feeding is finished, and obtaining butter banana flavor salad sauce;
as an improvement of the technical scheme, the 10% salted heat-stable yolk liquid is placed in a refrigerator at 1-10 ℃ for thawing 24 hours in advance.
As an improvement of the technical scheme, the lemon yellow is prepared according to the following steps: water = 1:99 for use.
Further, the double-shaft motor is fixedly connected with the premixing tank, the double-shaft motor is positioned between the two premixing tanks, the stirring part comprises a first sealing bearing arranged on the side surface of the premixing tank, a second sealing bearing is arranged at the lower end of the first sealing bearing, a rotating plate is arranged between the first sealing bearing and the second sealing bearing, an annular opening is formed in the side surface of the premixing tank, a stirring ring is arranged on the inner side of the rotating plate, and the stirring ring extends into the annular opening; the inner wall of the stirring ring is provided with a rectangular groove, one end of the rectangular groove is provided with a stirring sheet, one end of the stirring sheet is hinged with the rectangular groove, the stirring sheet is flush with the opening of the rectangular groove, a torsion spring is arranged between the stirring sheet and the rectangular groove, and one side of the rectangular groove is provided with a liquid inlet; the lower end of the double-shaft motor is provided with a first unidirectional wheel, the lower end of the double-shaft motor is also provided with a second unidirectional wheel, and the second unidirectional wheel is a double grooved wheel; the transmission direction of the first unidirectional wheel is the same as that of the second unidirectional wheel.
Further, a belt pulley is arranged on the outer side of the stirring part, the belt pulley is arranged on the stirring part at the lower end, and a first transmission belt is arranged between the belt pulley and a second unidirectional wheel.
Further, a gear is arranged on the outer side of the stirring part, a belt is arranged on the stirring part at the upper end, and the gear is meshed with the unidirectional wheel I.
Further, sliding sealing rings are respectively arranged at the upper end and the lower end of the annular opening.
Further, the moving part comprises a third unidirectional wheel arranged at the upper end of the double-shaft motor, and the third unidirectional wheel is a double-grooved wheel; the center of the upper surface of the premixing tank is provided with a circular through hole, the upper surface of the premixing tank is provided with a horizontal bearing, the inner ring of the horizontal bearing is provided with a rotating pipe, the inner ring of the rotating pipe is provided with a reciprocating screw rod, the inner ring of the rotating pipe is provided with a bulge in threaded connection with the reciprocating screw rod, the outer surface of the rotating pipe is provided with a rotating wheel, a transmission belt II is arranged between a transmission wheel and a one-way wheel III, and the center of the reciprocating screw rod is provided with a rectangular through hole; an L-shaped rod is arranged on one side of the upper surface of the premixing tank, a vertical shaft is arranged at the upper end of the L-shaped rod and fixedly connected with the L-shaped rod, the cross section of the vertical shaft is rectangular, and the vertical shaft penetrates through the rectangular through hole.
Further, the sealing part comprises a friction hole which is formed at the upper end of the L-shaped rod, a damping pad is arranged at the inner side of the friction hole, and the upper end of the vertical shaft penetrates through the friction hole; the connecting plate is installed to the reciprocating screw lower extreme, and the connecting plate is located the premix jar, connecting hole has been opened to connecting plate center department, and the vertical axis passes the connecting hole, the conical rubber chamber is installed in the connecting plate lower extreme, and spacing pipe is installed to conical rubber chamber upper end, and the piston rod is installed to spacing pipe inner circle, arc pole is installed to piston rod one end, and arc pole one side supports the conical rubber chamber, and trapezoidal piece is installed to the piston rod other end, the round platform is installed to the vertical axis lower extreme, round platform inclined plane and trapezoidal piece inclined plane laminating.
Further, the lower end of the premixing tank is provided with a V-shaped guide ring, the lower end of the conical rubber cavity is provided with a conical part, and the included angle of the lower end of the V-shaped guide ring is larger than that of the conical part.
The beneficial effects of the invention are as follows: the butter banana-flavored salad dressing produced by the patent is light yellow or milky in appearance, uniform in texture, fine, smooth and good in stability, and is sweet and sour; the non-unsealed quality guarantee period is as long as 6 months, and meanwhile, the baking-resistant stuffing is baking-resistant, and the stuffing can not undergo moisture migration when being used as stuffing;
the traditional stirring mode can be changed through the action of the opposite stirring mechanism, a stirring shaft and stirring wings are omitted, the residual space of stirring media is reduced, a large amount of time is avoided to be consumed for cleaning, and the stirring media generate convection through the opposite rotation of the two groups of stirring parts, so that the premixing effect is effectively improved;
the inner wall of the premixing tank can be cleaned rapidly through the effect of the residual liquid scraping mechanism, stirring mediums are discharged out of the premixing tank as much as possible, and the volume utilization rate of the premixing tank is improved.
Drawings
Fig. 1 is a schematic structural diagram of a preparation method of butter banana flavor salad dressing and a premixing device thereof according to the invention;
FIG. 2 is a schematic view of an opposed stirring mechanism;
FIG. 3 is a schematic view of a raffinate scraping mechanism;
FIG. 4 is a schematic top view of a stirring ring;
FIG. 5 is a schematic top view of a seal;
FIG. 6 is a schematic cross-sectional view of a vertical axis;
FIG. 7 is a schematic view showing the state of the residual liquid scraping mechanism;
FIG. 8 is a schematic front view of a rectangular slot;
FIG. 9 is a schematic cross-sectional view of a rotating plate;
FIG. 10 is an enlarged schematic view of a stirring blade;
in the figure, 1, a premixing tank; 2. an emulsifying tank; 3. a discharge valve; 4. stirring the medium; 5. a biaxial motor; 6. a stirring section; 7. a vertical axis; 8. a conical rubber cavity; 9. a sealing part; 10. a moving part; 11. sealing a first bearing; 12. sealing a second bearing; 13. a rotating plate; 14. an annular mouth; 15. a stirring ring; 16. rectangular grooves; 17. stirring sheets; 18. a torsion spring; 19. a liquid inlet hole; 20. a unidirectional wheel I; 21. a second unidirectional wheel; 22. a belt pulley; 23. a first transmission belt; 24. a gear; 25. sliding seal ring; 26. a unidirectional wheel III; 28. a circular through hole; 29. a horizontal bearing; 30. a rotary tube; 31. a reciprocating screw; 32. a protrusion; 33. a rotating wheel; 34. a second transmission belt; 35. rectangular through holes; 36. an L-shaped rod; 37. a friction hole; 38. a damping pad; 39. a connecting plate; 40. a connection hole; 41. a limiting tube; 42. a piston rod; 43. an arc-shaped rod; 44. a trapezoid block; 45. round bench; 46. v-shaped guide ring; 47. and (5) feeding a pipe.
Detailed Description
The present invention will be further described in detail with reference to the drawings and the detailed description, in order to make the objects, technical solutions and advantages of the present invention more apparent. It should be understood that the detailed description and specific examples are intended for purposes of illustration only and are not intended to limit the scope of the invention.
The preparation method of the butter banana flavor salad sauce comprises the following steps of;
step one, raw material proportioning: 26.5595% of drinking water, 13% of white granulated sugar, 6% of glycerol, 4% of maltodextrin, 0.2% of edible salt, 4% of 10% of salted heat-stable yolk liquid, 0.01% of nisin, 0.5% of fried butter essence, 0.2% of banana essence, 0.05% of potassium sorbate, 0.0005% of lemon yellow, 41.5% of soybean oil, 1.5% of acetylated distarch adipate, 0.3% of xanthan gum, 1.5% of hydroxypropyl distarch phosphate, 0.03% of mustard oil and 0.65% of concentrated lemon juice;
step two, oil phase solution preparation: firstly adding soybean oil in a raw material ratio into a premixing tank, then starting stirring, and then sequentially adding acetylated distarch adipate, xanthan gum, hydroxypropyl distarch phosphate and mustard oil, stirring and dispersing uniformly to form an oil phase solution;
step three, preparing aqueous phase solution: firstly adding drinking water in the raw material proportion into a premixing tank, then starting stirring, then sequentially adding white granulated sugar, glycerol, maltodextrin, edible salt, 10% salted heat-stable egg yolk liquid, nisin, fried butter essence, banana essence, potassium sorbate, lemon yellow and concentrated lemon juice, and stirring until the mixture is dissolved to form aqueous phase solution;
step four, emulsifying
4.1; starting the main emulsifying tank, setting the vacuum to 300mbar, sucking the water phase solution mixed in the step three into the emulsifying tank through a vacuum pump, and starting emulsification and homogenization, wherein the emulsification speed is 3000rpm/min;
4.2; slowly adding the mixed oil phase solution oil in the second step into an emulsifying tank, wherein the oil inlet speed is 60-100L/min.
4.3; continuing to emulsify for 5-10min after oil feeding is finished, and obtaining butter banana flavor salad sauce;
10% salted heat-stable yolk liquid is placed in a refrigerator at 1-10deg.C for thawing 24 hr in advance.
Lemon yellow is prepared according to the following steps: water = 1:99 for use.
Specifically, a preparation method of butter banana-flavored salad dressing is exemplified;
the first preferred step is entirely: the method specifically comprises the following steps of;
step one, raw material proportioning: 26.5595% of drinking water, 13% of white granulated sugar, 6% of glycerol, 4% of maltodextrin, 0.2% of edible salt, 4% of 10% of salted heat-stable yolk liquid, 0.01% of nisin, 0.5% of fried butter essence, 0.2% of banana essence, 0.05% of potassium sorbate, 0.0005% of lemon yellow, 41.5% of soybean oil, 1.5% of acetylated distarch adipate, 0.3% of xanthan gum, 1.5% of hydroxypropyl distarch phosphate, 0.03% of mustard oil and 0.65% of concentrated lemon juice;
step two, oil phase solution preparation: firstly adding soybean oil in a raw material ratio into a premixing tank, then starting stirring, and then sequentially adding acetylated distarch adipate, xanthan gum, hydroxypropyl distarch phosphate and mustard oil, stirring and dispersing uniformly to form an oil phase solution;
step three, preparing aqueous phase solution: firstly adding drinking water in the raw material proportion into a premixing tank, then starting stirring, then sequentially adding white granulated sugar, glycerol, maltodextrin, edible salt, 10% salted heat-stable egg yolk liquid, nisin, fried butter essence, banana essence, potassium sorbate, lemon yellow and concentrated lemon juice, and stirring until the mixture is dissolved to form aqueous phase solution;
step four, emulsifying
4.1; starting the main emulsifying tank, setting the vacuum to 300mbar, sucking the water phase solution mixed in the step three into the emulsifying tank through a vacuum pump, and starting emulsification and homogenization, wherein the emulsification speed is 3000rpm/min;
4.2; slowly adding the mixed oil phase solution oil obtained in the step two into an emulsifying tank, wherein the oil inlet speed is 60L/min;
4.3; continuing to emulsify for 5min after oil feeding is finished, and obtaining butter banana flavor salad sauce;
as an improvement of the technical scheme, 10% salted heat-stable yolk liquid is placed in a refrigerator at 1 ℃ for thawing 24 hours in advance.
As an improvement of the technical scheme, the lemon yellow is prepared according to the following steps: water = 1:99 for use.
The second preferred step is entirely:
step one, raw material proportioning: 26.5595% of drinking water, 13% of white granulated sugar, 6% of glycerol, 4% of maltodextrin, 0.2% of edible salt, 4% of 10% of salted heat-stable yolk liquid, 0.01% of nisin, 0.5% of fried butter essence, 0.2% of banana essence, 0.05% of potassium sorbate, 0.0005% of lemon yellow, 41.5% of soybean oil, 1.5% of acetylated distarch adipate, 0.3% of xanthan gum, 1.5% of hydroxypropyl distarch phosphate, 0.03% of mustard oil and 0.65% of concentrated lemon juice;
step two, oil phase solution preparation: firstly adding soybean oil in a raw material ratio into a premixing tank, then starting stirring, and then sequentially adding acetylated distarch adipate, xanthan gum, hydroxypropyl distarch phosphate and mustard oil, stirring and dispersing uniformly to form an oil phase solution;
step three, preparing aqueous phase solution: firstly adding drinking water in the raw material proportion into a premixing tank, then starting stirring, then sequentially adding white granulated sugar, glycerol, maltodextrin, edible salt, 10% salted heat-stable egg yolk liquid, nisin, fried butter essence, banana essence, potassium sorbate, lemon yellow and concentrated lemon juice, and stirring until the mixture is dissolved to form aqueous phase solution;
step four, emulsifying
4.1; starting the main emulsifying tank, setting the vacuum to 300mbar, sucking the water phase solution mixed in the step three into the emulsifying tank through a vacuum pump, and starting emulsification and homogenization, wherein the emulsification speed is 3000rpm/min;
4.2; slowly adding the mixed oil phase solution oil obtained in the step two into an emulsifying tank, wherein the oil inlet speed is 100L/min;
4.3; continuing to stir for 10min after oil feeding is finished, and obtaining butter banana flavor salad sauce;
as an improvement of the technical scheme, 10% salted heat-stable yolk liquid is placed in a refrigerator at 10 ℃ for thawing 24 hours in advance.
As an improvement of the technical scheme, the lemon yellow is prepared according to the following steps: water = 1:99 for use.
The invention is specifically described below with reference to the accompanying drawings, and as shown in fig. 1-10, the butter banana flavor salad sauce premixing device comprises a premixing tank 1 and an emulsifying tank 2, wherein the premixing tank 1 is provided with two premixing tanks and is arranged at the upper end of the emulsifying tank 2, a discharging valve 3 is arranged at the lower end of the premixing tank 1, the discharging valve 3 stretches into the emulsifying tank 2, a stirring medium 4 is arranged in the premixing tank 1, and a feeding pipe 47 is arranged at one side of the upper end of the emulsifying tank 2;
the opposite stirring mechanism comprises a double-shaft motor 5 and a stirring part 6, wherein the double-shaft motor 5 drives the stirring part 6 to rotate, the stirring part 6 drives the stirring medium 4 to rotate, and the stirring part 6 is provided with two groups;
the residual liquid scraping mechanism comprises a vertical shaft 7, a conical rubber cavity 8, a sealing part 9 and a moving part 10, wherein the vertical shaft 7 is positioned in the moving part 10, the conical rubber cavity 8 is arranged at the lower end of the moving part 10, the double-shaft motor 5 drives the sealing part 9 to reciprocate in the vertical direction through the transmission of the moving part 10, the vertical shaft 7 and the sealing part 9 perform relative motion, and the sealing part 9 stretches out the conical rubber cavity 8.
In practical application, the butter banana flavor salad sauce is prepared from an oil phase solution and a water phase solution, the oil phase solution and the water phase solution are required to be premixed respectively, so that two premixing tanks are required, according to the production steps, soybean oil in the raw material proportion is firstly added into the premixing tank 1, then drinking water in the raw material proportion is added into the other premixing tank, stirring is started, the biaxial motor 5 is controlled to rotate positively, at the moment, only the stirring part is driven to rotate, the stirring part rotates to enable soybean oil in the premixing tank 1, meanwhile, stirring medium 4 (acetylated distarch adipate, xanthan gum, hydroxypropyl distarch phosphate and mustard oil) is added into the soybean oil, stirring medium 4 (white granulated sugar, glycerol, maltodextrin, edible salt, 10% salted heat-stable yolk liquid, nisin, fried butter essence, banana essence, potassium sorbate, lemon yellow and concentrated lemon juice) is also added into the other premixing tank 1, after premixing is completed, the discharging valve 3 is controlled to be opened, and the soybean oil is discharged into the emulsifying tank 2 to finally form butter banana salad sauce for discharging, and the next premixing is carried out;
after premixing is completed, the residual liquid scraping mechanism is controlled to work, the double-shaft motor 5 is controlled to reversely rotate, at the moment, the double-shaft motor 5 only drives the residual liquid scraping mechanism to work, the vertical shaft 7 and the conical rubber cavity 8 can be driven to reciprocate in the vertical direction through the transmission of the moving part 10, the side wall of the conical rubber cavity 8 can be tightly attached to the side wall of the premixing tank 7 through the effect of the sealing part 9, the stirring medium 4 attached to the side wall of the premixing tank 1 is scraped to the position of the discharge valve 3, and the stirring medium 4 is conveniently discharged.
Referring to the accompanying drawings 1, 2, 8 and 9, the double-shaft motor 5 is fixedly connected with the premixing tanks 1, the double-shaft motor 5 is positioned between the two premixing tanks 1, the stirring part 6 comprises a first sealing bearing 11 arranged on the side surface of the premixing tank 1, a second sealing bearing 12 is arranged at the lower end of the first sealing bearing 11, a rotating plate 13 is arranged between the first sealing bearing 11 and the second sealing bearing 12, an annular opening 14 is arranged on the side surface of the premixing tank 1, a stirring ring 15 is arranged on the inner side of the rotating plate 13, and the stirring ring 15 extends into the annular opening 14; the inner wall of the stirring ring 15 is provided with a rectangular groove 16, one end of the rectangular groove 16 is provided with a stirring sheet 17, one end of the stirring sheet 17 is hinged with the rectangular groove 16, the stirring sheet 17 is flush with the opening of the rectangular groove 16, a torsion spring 18 is arranged between the stirring sheet 17 and the rectangular groove 16, and one side of the rectangular groove 16 is provided with a liquid inlet 19; the lower end of the double-shaft motor 5 is provided with a first unidirectional wheel 20, the lower end of the double-shaft motor 5 is also provided with a second unidirectional wheel 21, and the second unidirectional wheel 21 is a double grooved wheel; the transmission direction of the unidirectional wheel one 20 is the same as that of the unidirectional wheel two 21.
In practical application, when the double-shaft motor 5 rotates positively, the first unidirectional wheel 20 and the second unidirectional wheel 21 are driven to drive, the third unidirectional wheel 26 is not driven, the first unidirectional wheel 20 rotates to drive the upper end rotating plate 13 to rotate, and the rotating plate 13 rotates to drive the stirring ring 15 and the stirring sheet 17 to rotate; when the stirring ring 15 rotates, part of stirring medium 4 enters the space between the rectangular groove 16 and the stirring sheet 17 through the liquid inlet 19 so as to resist the elasticity of the torsion spring 18 to the stirring sheet 17 and the centrifugal force generated by the rotation of the stirring sheet 17, the stirring sheet 17 gradually moves out of the rectangular groove 16, after the stirring sheet 17 is opened for a certain angle, stirring of the stirring medium 4 is realized, and as the rotation speed of the stirring sheet 17 is increased, the stirring medium 4 generates larger impact on the stirring sheet 17, and the centrifugal force of the stirring sheet 17 is resisted sufficiently, so that the stirring sheet 17 is prevented from automatically resetting; when the rotation speed of the stirring sheet 17 is reduced to be stopped, the stirring sheet 17 can be reset under the action of the torsion spring 18;
referring to fig. 1 and 2 of the specification, a pulley 22 is mounted on the outer side of the stirring portion 6, the pulley 22 is arranged on the stirring portion 6 at the lower end, and a first transmission belt 23 is mounted between the pulley 22 and the second unidirectional pulley 21.
In practical application, the rotation of the second unidirectional wheel 21 drives the belt pulley 22 to rotate through the first transmission belt 23, and the belt pulley 22 drives one of the stirring parts 6 to rotate, so that the rotation direction of the stirring part 6 is the same as the rotation direction of the second unidirectional wheel 21.
Referring to fig. 1 and 2 of the specification, a gear 24 is mounted on the outer side of the stirring part 6, a belt is arranged on the stirring part 6 at the upper end, and the gear 24 is meshed with the unidirectional wheel 20.
In practical application, the first unidirectional wheel 20 rotates to drive the gear 24 to rotate, the gear 24 drives the other group of stirring parts 6 to rotate, at the moment, the rotation direction of the stirring parts 6 is opposite to the rotation direction of the first unidirectional wheel 20, at the moment, the rotation directions of the two groups are opposite to each other, and the premixing effect is improved.
Referring to fig. 8 of the specification, the annular mouth 14 is provided with sliding sealing rings 25 at each of its upper and lower ends.
In practical application, the stirring medium 4 can be prevented from penetrating to the position of the rotating plate 13 through the gap between the stirring ring 15 and the annular opening 14 by the action of the sliding sealing ring 25, so that the sealing performance is improved.
Referring to fig. 1, 3, 6 and 7 of the specification, the moving part 10 includes a third unidirectional wheel 26 installed at the upper end of the biaxial motor 5, and the third unidirectional wheel 26 is a double sheave; a circular through hole 28 is formed in the center of the upper surface of the premixing tank 1, a horizontal bearing 29 is mounted on the upper surface of the premixing tank 1, a rotating pipe 30 is mounted on the inner ring of the horizontal bearing 29, a reciprocating screw rod 31 is mounted on the inner ring of the rotating pipe 30, a bulge 32 in threaded connection with the reciprocating screw rod 31 is mounted on the inner ring of the rotating pipe 30, a rotating wheel 33 is mounted on the outer surface of the rotating pipe 30, a transmission belt II 34 is mounted between the transmission wheel and a third unidirectional wheel 26, and a rectangular through hole 35 is formed in the center of the reciprocating screw rod 31; an L-shaped rod 36 is arranged on one side of the upper surface of the premixing tank 1, a vertical shaft 7 is arranged at the upper end of the L-shaped rod 36, the vertical shaft 7 is fixedly connected with the L-shaped rod 36, the cross section of the vertical shaft 7 is rectangular, and the vertical shaft 7 penetrates through a rectangular through hole 35.
In practical application, the dual-shaft motor 5 is controlled to reversely rotate, the dual-shaft motor 5 rotates to drive the unidirectional wheel three 26 to rotate, the unidirectional wheel three 26 rotates to drive the rotating wheel 33 to rotate, the rotating wheel 33 drives the protrusion 32 to rotate, the vertical shaft 7 can be in a fixed state under the action of the L-shaped rod 36 and the vertical shaft 7, the reciprocating screw 31 can be prevented from moving up and down while the reciprocating screw 31 rotates under the action of the vertical shaft 7 (with a rectangular cross section) inserted into the reciprocating screw 31, the protrusion 32 rotates to drive the reciprocating screw 31 to move downwards, the reciprocating screw 31 can be driven to move upwards by the action of the characteristic of the reciprocating screw 31 when the reciprocating screw 31 descends to the lowest end, the reciprocating screw 31 is driven to move by the movement of the reciprocating screw 31, the edge of the tapered rubber cavity 8 is arranged to be tightly attached to the side wall of the premix tank 1 at the moment, the side wall of the premix tank 1 can be cleaned when the tapered rubber cavity 8 moves downwards, but a small amount of stirring medium 4 can be moved to the upper end (reversely scrapes the stirring medium 4) of the tapered rubber cavity 8 when the tapered rubber cavity 8 moves upwards, and cleaning is inconvenient.
Referring to fig. 1, 2, 3 and 4 of the specification, the sealing part 9 includes a friction hole 37 formed at the upper end of the L-shaped rod 36, a damping pad 38 is installed inside the friction hole 37, and the upper end of the vertical shaft 7 passes through the friction hole 37; the connecting plate 39 is installed to reciprocating screw 31 lower extreme, connecting plate 39 is located and mixes jar 1 in advance, connecting plate 39 center department is opened there is connecting hole 40, vertical axis 7 passes connecting hole 40, conical rubber chamber 8 installs in connecting plate 39 lower extreme, spacing pipe 41 is installed to conical rubber chamber 8 upper end, piston rod 42 is installed to spacing pipe 41 inner circle, arc pole 43 is installed to piston rod 42 one end, arc pole 43 one side supports conical rubber chamber 8, trapezoidal piece 44 is installed to the piston rod 42 other end, round platform 45 is installed to vertical axis 7 lower extreme, round platform 45 inclined plane and trapezoidal piece 44 inclined plane laminating.
In practical application, the vertical shaft 7 is connected with the L-shaped rod 36 through the friction hole 37 and the damping pad 38, at this time, the vertical shaft 7 can move in the vertical direction, but cannot rotate, if the vertical shaft 7 is driven to move in the vertical direction, a force larger than the friction force between the vertical shaft 7 and the damping pad 38 needs to be generated, when the double-shaft motor 5 rotates reversely, the reciprocating screw 31, the connecting plate 39 and the trapezoid block 44 can be indirectly driven to move downwards, at this time, the round table 45 and the trapezoid block 44 move relatively, the round table 45 drives the trapezoid block 44, the piston rod 42 and the arc rod 43 to diffuse outwards, so that the position at the edge of the conical rubber cavity 8 protrudes towards the premix tank 1 (under the normal state, a gap is reserved between the conical rubber cavity 8 and the side wall of the premix tank 1), the conical rubber cavity 8 and the premix tank 1 are in a close state, and before that the force generated between the round table 45 and the trapezoid block 44 is not enough to drive the vertical shaft 7 to move downwards;
along with the continuous downward movement of the conical rubber cavity 88 and the connecting plate 39, the round table 45 is contacted with the connecting plate 39 (or the round table 45 is blocked by the reaction generated by deformation at the edge of the conical rubber cavity 8), the connecting plate 39 drives the round table 45 and the vertical shaft 7 to move downwards, and at the moment, the vertical shaft 7 and the damping pad 38 slide relatively; the conical rubber cavity 8 scrapes the inner wall of the premixing tank 1, and concentrates the stirring medium 4 remained on the side wall of the premixing tank 1 to the position of the discharge valve 3;
when the conical rubber cavity 88 and the connecting plate 39 move upwards to reset, the round table 45 and the trapezoid block 44 move relatively firstly through the reaction force generated by deformation of the conical rubber cavity 88, the conical rubber cavity 88 resets firstly, then the round table 45 is propped against the lower end of the conical rubber cavity 88, and the conical rubber cavity 88 drives the vertical shaft 7 to move upwards until reset.
Referring to fig. 1 and 3 of the specification, the lower end of the premixing tank 1 is provided with a V-shaped guide ring 46, the lower end of the conical rubber cavity 8 is provided with a conical part, and the included angle of the lower end of the V-shaped guide ring 46 is larger than that of the conical part.
In practical application, the lower end of the V-shaped guide ring 46 has an included angle larger than that of the cone, so that the edge of the outer side of the conical rubber cavity 8 contacts with the edge of the V-shaped guide ring 46, and the contact surface between the conical rubber cavity 8 gradually extends towards the discharge valve 3 along with the continuous downward movement of the conical rubber cavity 8, so that the stirring medium 4 is extruded out of the discharge valve 3.
The technical features of the above-described embodiments may be arbitrarily combined, and all possible combinations of the technical features in the above-described embodiments are not described for brevity of description, however, as long as there is no contradiction between the combinations of the technical features, they should be considered as the scope of the description.
The above examples illustrate only a few embodiments of the invention, which are described in detail and are not to be construed as limiting the scope of the invention. It should be noted that it will be apparent to those skilled in the art that several variations and modifications can be made without departing from the spirit of the invention, which are all within the scope of the invention. Accordingly, the scope of protection of the present invention is to be determined by the appended claims.
In the description of the present invention, it should 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", "axial", "radial", "circumferential", etc. indicate orientations or positional relationships based on the orientations or positional relationships shown in the drawings are merely for convenience in describing the present invention and simplifying the description, and do not indicate or imply that the device or element being referred to must have a specific orientation, be configured and operated in a specific orientation, and therefore should not be construed as limiting the present invention.
Furthermore, the terms "first," "second," and the like, are used for descriptive purposes only and are not to be construed as indicating or implying a relative importance or implicitly indicating the number of technical features indicated. Thus, a feature defining "a first" or "a second" may explicitly or implicitly include at least one such feature. In the description of the present invention, the meaning of "plurality" means at least two, for example, two, three, etc., unless specifically defined otherwise.
In the present invention, unless explicitly specified and limited otherwise, the terms "mounted," "connected," "secured," and the like are to be construed broadly, and may be, for example, fixedly connected, detachably connected, or integrally formed; can be mechanically or electrically connected; either directly or indirectly, through intermediaries, or both, may be in communication with each other or in interaction with each other, unless expressly defined otherwise. The specific meaning of the above terms in the present invention can be understood by those of ordinary skill in the art according to the specific circumstances.
In the present invention, unless expressly stated or limited otherwise, a first feature "up" or "down" a second feature may be the first and second features in direct contact, or the first and second features in indirect contact via an intervening medium. Moreover, a first feature being "above," "over" and "on" a second feature may be a first feature being directly above or obliquely above the second feature, or simply indicating that the first feature is level higher than the second feature. The first feature being "under", "below" and "beneath" the second feature may be the first feature being directly under or obliquely below the second feature, or simply indicating that the first feature is less level than the second feature.
It will be understood that when an element is referred to as being "fixed" or "disposed" on another element, it can be directly on the other element or intervening elements may also be present. When an element is referred to as being "connected" to another element, it can be directly connected to the other element or intervening elements may also be present. The terms "vertical," "horizontal," "upper," "lower," "left," "right," and the like are used herein for illustrative purposes only and are not meant to be the only embodiment.
Claims (3)
1. The utility model provides a premixing device of butter banana flavor salad dressing, butter banana flavor salad dressing premixing device, includes premix jar (1) and emulsification tank (2), premix jar (1) are equipped with two and install in emulsification tank (2) upper end, premix jar (1) lower extreme and install bleeder valve (3), bleeder valve (3) stretch into emulsification tank (2), be equipped with stirring medium (4) in premix jar (1), inlet pipe (47) are installed to emulsification tank (2) upper end one side, a serial communication port, premix jar (1) lateral wall installs opposite direction rabbling mechanism, raffinate scraping mechanism is installed to premix jar (1) upper end;
the opposite stirring mechanism comprises a double-shaft motor (5) and a stirring part (6), the double-shaft motor (5) drives the stirring part (6) to rotate, the stirring part (6) drives the stirring medium (4) to rotate, and the stirring part (6) is provided with two groups;
the residual liquid scraping mechanism comprises a vertical shaft (7), a conical rubber cavity (8), a sealing part (9) and a moving part (10), wherein the vertical shaft (7) is positioned in the moving part (10), the conical rubber cavity (8) is arranged at the lower end of the moving part (10), the sealing part (9) is driven to reciprocate in the vertical direction by the double-shaft motor (5) through the transmission of the moving part (10), the vertical shaft (7) and the sealing part (9) perform relative motion, and the sealing part (9) stretches out the conical rubber cavity (8);
the double-shaft motor (5) is fixedly connected with the premixing tank (1), the double-shaft motor (5) is positioned between the two premixing tanks (1), the stirring part (6) comprises a first sealing bearing (11) arranged on the side surface of the premixing tank (1), a second sealing bearing (12) is arranged at the lower end of the first sealing bearing (11), a rotating plate (13) is arranged between the first sealing bearing (11) and the second sealing bearing (12), an annular opening (14) is formed in the side surface of the premixing tank (1), a stirring ring (15) is arranged on the inner side of the rotating plate (13), and the stirring ring (15) stretches into the annular opening (14); the inner wall of the stirring ring (15) is provided with a rectangular groove (16), one end of the rectangular groove (16) is provided with a stirring sheet (17), one end of the stirring sheet (17) is hinged with the rectangular groove (16), the stirring sheet (17) is flush with the opening of the rectangular groove (16), a torsion spring (18) is arranged between the stirring sheet (17) and the rectangular groove (16), and one side of the rectangular groove (16) is provided with a liquid inlet hole (19); the lower end of the double-shaft motor (5) is provided with a first unidirectional wheel (20), the lower end of the double-shaft motor (5) is also provided with a second unidirectional wheel (21), and the second unidirectional wheel (21) is a double grooved wheel; the transmission direction of the unidirectional wheel one (20) is the same as that of the unidirectional wheel two (21);
a belt pulley (22) is arranged on the outer side of the stirring part (6), the belt pulley (22) is arranged on the stirring part (6) at the lower end, and a transmission belt I (23) is arranged between the belt pulley (22) and the unidirectional wheel II (21);
a gear (24) is arranged on the outer side of the stirring part (6), a belt is arranged on the stirring part (6) at the upper end, and the gear (24) is meshed with the unidirectional wheel I (20);
the moving part (10) comprises a unidirectional wheel III (26) arranged at the upper end of the double-shaft motor (5), and the unidirectional wheel III (26) is a double-groove wheel; a circular through hole (28) is formed in the center of the upper surface of the premixing tank (1), a horizontal bearing (29) is arranged on the upper surface of the premixing tank (1), a rotating tube (30) is arranged on the inner ring of the horizontal bearing (29), a reciprocating screw (31) is arranged on the inner ring of the rotating tube (30), a bulge (32) in threaded connection with the reciprocating screw (31) is arranged on the inner ring of the rotating tube (30), a rotating wheel (33) is arranged on the outer surface of the rotating tube (30), a transmission belt II (34) is arranged between the rotating wheel (33) and a third unidirectional wheel (26), and a rectangular through hole (35) is formed in the center of the reciprocating screw (31); an L-shaped rod (36) is arranged on one side of the upper surface of the premixing tank (1), a vertical shaft (7) is arranged at the upper end of the L-shaped rod (36), the vertical shaft (7) is fixedly connected with the L-shaped rod (36), the cross section of the vertical shaft (7) is rectangular, and the vertical shaft (7) penetrates through a rectangular through hole (35);
the sealing part (9) comprises a friction hole (37) formed at the upper end of the L-shaped rod (36), a damping pad (38) is arranged at the inner side of the friction hole (37), and the upper end of the vertical shaft (7) penetrates through the friction hole (37); connecting plate (39) are installed to reciprocating screw (31) lower extreme, and connecting plate (39) are located and mix jar (1) in advance, connecting plate (39) center department is opened there is connecting hole (40), and connecting hole (40) are passed in vertical axis (7), conical rubber chamber (8) are installed in connecting plate (39) lower extreme, and spacing pipe (41) are installed to conical rubber chamber (8) upper end, and piston rod (42) are installed to spacing pipe (41) inner circle, arc pole (43) are installed to piston rod (42) one end, arc pole (43) one side supports conical rubber chamber (8), and trapezoidal piece (44) are installed to the piston rod (42) other end, round platform (45) are installed to vertical axis (7) lower extreme, round platform (45) inclined plane and trapezoidal piece (44) inclined plane laminating.
2. Premixing device for butter banana flavored salad dressing according to claim 1, characterized in that the upper and lower ends of the annular mouth (14) are each provided with a sliding sealing ring (25).
3. The premixing device for the butter banana flavor salad dressing according to claim 1, wherein a V-shaped guide ring (46) is arranged at the lower end of the premixing tank (1), a cone portion is arranged at the lower end of the conical rubber cavity (8), and an included angle of the lower end of the V-shaped guide ring (46) is larger than an included angle of the cone portion.
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| CN202211033607.0A CN115430334B (en) | 2022-08-27 | 2022-08-27 | Preparation method of butter banana-flavored salad sauce and premixing device thereof |
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| CN202211033607.0A CN115430334B (en) | 2022-08-27 | 2022-08-27 | Preparation method of butter banana-flavored salad sauce and premixing device thereof |
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| CN205288271U (en) * | 2015-12-31 | 2016-06-08 | 东莞市福文化妆品有限公司 | Vacuum homogenizer of misce bene |
| CN207871934U (en) * | 2017-12-29 | 2018-09-18 | 扬州和益电动工具有限公司 | A kind of combined type stirring blade structure |
| CN109109196A (en) * | 2018-09-17 | 2019-01-01 | 南京亚通橡塑有限公司 | A kind of pre-mixing apparatus producing curing bag |
| CN110447882A (en) * | 2019-09-04 | 2019-11-15 | 厚德食品股份有限公司 | Preparation method of avocado salad sauce and water-phase premixing device |
| CN212423894U (en) * | 2020-05-20 | 2021-01-29 | 北安宜品努卡乳业有限公司 | Milk production is with storing up milk device |
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