Automated integrated microwave enzyme deactivating device

Abstract

The invention discloses an automated integrated microwave enzyme deactivating device. The automated integrated microwave enzyme deactivating device comprises a microwave transporting and enzyme deactivating device, a punching device, a sliding device, a left-and-right pushing device, a conveying device, a cutting plate and a device body, wherein the microwave transporting and enzyme deactivating device is located on the right side of the device body; the conveying device is located on the left side of the device body; an oblique plane is arranged on the right side of the conveying device and at the upper end of the device body; the cutting plate is located on the right side of the oblique plane; a supporting frame is arranged at the upper end of the device body; a sliding groove is formedin the lower plane at the upper end of the supporting frame; the sliding device cooperates with the sliding groove; the punching device is connected with the sliding device; and the left-and-right pushing device is arranged on the left side of the sliding device and is fastened through a screw rod. According to the automated integrated microwave enzyme deactivating device provided by the invention, through automatic punching, konjak is transported from the punching device to the upper end of a conveyer belt on the right side by the left-and-right pushing device, the cut konjak is pushed to theconveyer belt by a second air cylinder, and the conveyer belt is used for conveying the konjak into a microwave tank for enzyme deactivating. The automated integrated microwave enzyme deactivating device is simple in structure and convenient to use.

Description

Technical field [0001] The invention relates to machinery, in particular to an automated integrated microwave enzyme killing device. Background technique [0002] At present, konjac cutting is usually manual cutting and mechanical cutting, while mechanical cutting usually involves repeated movements up and down for slicing, which cannot be cut for different shapes; while konjac has a circular structure with different sizes, and mechanical cutting and conveying are difficult to control. In the air, fresh taro is in the air due to the enzyme's browning reaction, which causes the taro chips to turn yellow and black. For a long time, sulfur dioxide has been added. The method was used to kill enzymes, but it caused the sulfur dioxide content in the konjac dry slices to exceed the standard; only the later desulfurization treatment can be adopted, which directly leads to an increase in cost and a decline in product quality. Summary of the invention [0003] The technical problem to be s...

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Problems solved by technology

[0002] Now konjac cutting is usually manual cutting and mechanical cutting, while mechanical cutting usually moves up and down repeatedly for slicing, but it cannot be cut for different shapes; and konjac has a circular structure with different sizes, and mechanical cutting and transportation are not easy to control It is very inconvenient and a waste of cost; fresh taro chips turn yellow and black due to the browning reaction of enzymes in the air, and the method of adding sulfur dioxide has been used all the time. method to kill enzymes, but lead to excessive sulfur dioxide content in dried konjac flakes; only the post-desulfurization treatment can be adopted, which directly leads to cost increase and product quality decline

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