食品与机械2017，Vol.33Issue(10)：158-162,5.DOI:10.13652/j.issn.1003-5788.2017.10.001
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
摘要
Abstract
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 pulverization were also studied,and the empirical formula was obtained by dimensional analysis.The results showed that the 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 D0 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.关键词
湿法超细粉碎/全豆豆浆/纤维颗粒/因次分析Key words
minuteness wet pulverization/full bean milk/fiber grain/dimensional analysis引用本文复制引用
杨新俊,崔政伟,张裕中,戴宁..湿法超细粉碎制备全豆豆浆关键技术研究[J].食品与机械,2017,33(10):158-162,5.基金项目
国家重点研发计划(编号:2017YD0400401) （编号:2017YD0400401）
