A kind of production equipment of water-resistant living bacteria popping beads

Abstract

The invention discloses a production equipment for water-resistant living bacteria detonation beads. The structure includes a support frame, a conduction plate, a material mixing device, and a discharge port. The middle end of the support frame is welded with a conduction plate, and the material mixing device is fixedly installed on the On the top of the support frame, the stirring plate mixes and stirs the raw materials, and limits the position through the hook plate to increase the mixing time of the raw materials. The outer raw material is blocked, the telescopic rod is stretched up and down, and the pendulum swings irregularly up and down, left and right to prevent the raw material from sinking to the bottom. The raw material particles are soaked in the calcium liquid, and the outer side of the lower end of the lifting drain plate is attached to the inner wall of the liquid storage bucket. Sliding to ensure that all the popping beads can be picked up quickly, ensuring that each particle has the same contact time with the calcium solution, and achieving the uniformity of the shell thickness of each popping bead, rolling down layer by layer to remove the moisture on the surface of the popping beads Remove to make it stable for storage.

Description

technical field [0001] The invention relates to the field of food processing, and more specifically, relates to a production equipment for water-resistant living bacteria popping beads. Background technique [0002] There is no strict and unified concept or definition for the product type of popping beads. It generally refers to the liquid core wrapped in a gel shell on the outside. There are roughly two types. One is a soft capsule made of heatable gel colloids such as gelatin. , there are two production processes: pressing method and dripping method; the other is aqueous phase gel particles prepared by using ion gels such as sodium alginate. Drop the substance into the calcium solution, control the soaking time, and quickly pick it up, then only the surface of the particle will complete the gel process, while the inside of the particle is still liquid, thus forming a popping bead product. The solid shell of the soft capsule is gelatin, etc. The colloid of thermal gel will...

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Problems solved by technology

[0003] However, since the material liquid in the gelation process belongs to the fully mixed flow type, the gelation time is controlled and the particles are picked up in time, but the soaking time of each particle is different, resulting in the thickness of the outer shell of each popping bead is also different , the taste of the product, the impact of live bacteria, etc. are bound to be different. The freeze-drying effect of granules is not high and affects the vitality. Due to stability problems, live bacteria popping beads have not yet formed a mature and feasible product form in the market.

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