湿法超细粉碎制备全豆豆浆关键技术研究

Key technology on the preparation of full bean milk by minuteness wet pulverization method

采用试验研究结合数值分析的方法,研究湿法超细粉碎技术在制备全豆豆浆中的应用,分析不同工艺参数对粉碎后纤维颗粒尺寸的影响,并通过因次分析获得经验公式。结果表明:纤维颗粒平均体积尺寸随循环次数、静刀片数量以及转速的增加而降低;但是切割深度决定了粉碎后纤维颗粒的尺寸极限,当循环次数达到3次以后,继续增加循环次数对粉碎后颗粒尺寸的影响较小。获得的计算粉碎后纤维颗粒尺寸D0以及功耗W的经验公式,计算误差≤15%;最终获得的湿法超细粉碎制备全豆豆浆的优化工艺参数为:n=9 000rad/min,Z_r=216,T=3。

To investigate the application of minuteness wet pulverization method on the preparation of full bean milk, experimental and numerical analysis were applied in this paper. The influences of different technological parameters on the fiber grain size after the pul verization were also studied, and the empirical formula was obtained hy dimensional analysis. The results showed that tbe average volume size of fiber grain decreased with the increase of cycle number, static blade number and rotating speed. However, the cut depth determined the limitation size of fiber grain. The increase of cycle number would not affect the grain size after the pulverization when the cycle number reached three. The empirical formula could predict the fiber grain size Do and power dissipation W within the error 15%. Meanwhile, the optimal technological parameters to prepare the full bean milk using minuteness wet pulverization method were obtained at last which were n=9 000 rad/min, Zr=216, T=3.