A method for pulverizing food particles

Abstract

The invention discloses a method for smashing food particles. The method sequentially includes the steps of food feeding, food cutting and smashing, particle retracting, particle adding, particle screening and pushing-in. The complete cycle is conducted on food cutting and smashing, that is, food is subjected to feeding, cutting, retracting, reverse adding, screening and pushing-in for re-cutting. The processing course is composed of the six working steps. In the final pushing-in process of food, small particles which are screened out and enter gaps are pushed, so that food pushing-in is converted into the reverse feeding effect of a particle retracting groove, and pushing-in feeding is sequentially and continuously recycled till all fed food is cut into small particles. Reciprocating movement is achieved in a cutting cavity formed by the processing gaps, and the reciprocating movement is continuously repeated through rotation of a grinding disc, so that a large cycle is formed.

Description

technical field [0001] The invention relates to a method for pulverizing food particles. Background technique [0002] Among the existing household food mills, one is the continuation of the traditional food processing method, which is suitable for miniaturization, such as: mixer, disc grinder, small steel mill, coffee grinder, etc., and the other is The category is a new concept product that has emerged under the higher requirements for food processing technology with the continuous improvement of people's lives, such as: high-speed wall breaking machine, powder making machine, centrifugal juicer, etc. This type of machine comes from the new attempt and application of non-food material crushing technology in the field of food processing. Under the guidance of the fast and refined path, the destructive effect on the nutritional components and original structure of the ingredients is much greater than that of the former traditional processing machines. It explains that the ...

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Problems solved by technology

[0006] 2. The uneven particles produced by processing affect the original elasticity and toughness of the ingredients in the subsequent cooking, fermentation, and soaking. Especially in the cooking of coffee, the permeability becomes poor, and the raw juice is lost due to uneven raw and cooked. The original taste reduces the economic value of the product and the dust generated during the processing destroys the original structure of the ingredients, and loses a lot of nutrients and original flavor. When processing fresh fruits and vegetables, it may even change color and taste, which is obvious. In the effect of excessive crushing of the high-speed crushing method of the wall breaker and the powder machine

[0020] 4. Non-enzymatic browning, also known as carbonyl ammonia reaction and Maillard reaction, is generally divided into early, middle and late stages by temperature change. In the final stage of the reaction, some flavor substances are used, such as toast, roasted coffee, etc. , but the caramelization reaction above 120°C cannot be achieved in grain crushing

③Bioavailability of mineral elements decreased

This processing method destroys the original structure during processing, resulting in the loss of nutrients. For example, after the cell wall is broken, a large amount of vitamins and antioxidant substances are lost, and the nutrients are mixed with other substances to produce oxidative browning. Especially under high-speed rotation and high-calorie conditions, the damage to food materials is accelerated

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