【作者】 王英；

【导师】 米伯林；

【作者基本信息】 东北农业大学 ， 农业机械化工程， 2003， 硕士

【摘要】 干食用菌特别是黑木耳、银耳比较蓬松，在运输、流通、仓储过程中，极易破碎或发霉变质，使商品降低等级，造成损失浪费；加之体积庞大，增大了铁路、公路的运输压力和费用；包装又粗劣，降低了产品的档次和价格。针对上述情况，进行了食用菌液压成型机及其工艺的设计研究；同时提供一种适用于家庭作坊使用的小型的黑木耳等食用菌压缩设备，使耳农能够因地制宜，立足本地，进行黑木耳的压缩成型加工，以避免远程输送所造成的损失。 1)本设计研究完成了食用菌液压成型机液压动力站的设计、液压成型装置的设计，并对整机进行了安装与调试。经试验证明：该液压成型机达到了设计要求，液压动力站压力可控性强，操纵方便，换向灵活，能够有效地对液压成型装置的工作部件进行控制，顺利地完成黑木耳的压缩、保压与卸科。 2)通过试验，确定了黑木耳块的加工工艺：选料→喷水回潮→计量→压缩成型→自然风干→包装。 3)进行了黑木耳压缩成型加工影响因素的单项试验，得出：为保证黑木耳块的压缩效果和质量，将黑木耳含水率控制在18％～28％，系统工作压力控制在6MPa～14MPa，保压时间至少在2分钟以上。 4)以木耳块沿受力方向的回弹率、木耳块复水时的吸水率和耳片的完整度作为评价木耳块压缩效果和质量的试验指标，采用三因素五水平进行二次正交旋转组合试验设计，研究了各因素对试验指标的影响规律，得出了黑木耳压缩成型加工的最佳工艺参数：压缩前黑木耳含水率为20％，系统工作压力为10MPa，保压时间6分钟。 5)为了验证理论分析的正确性，在最佳工艺参数条件下，进行了黑木耳压缩成型加工试验，试验结果表明：压缩后的木耳块块型完整，表面光滑，结构紧凑，回弹小，复水速度快，吸水率高，耳片完整，色泽、气味、滋味与未经压缩的黑木耳相同。更多还原

【Abstract】 Dried edible fungi, especially black fungus and white fungus, were Huey and broke or went moldy very easily so that grade decline caused loss and waste when transported and circulated and stored; Bulky cubage increased railway and highway pressure of transportation: Inferior packaging decreased grade and price of commodity. We designed and studied hydraulic molding machine and technology of edible fungi according to these circumstances; At the same time, a small type of machine was provided for family in order to avoid various loss.First, the research finished the designs of hydraulic drive station and molding device of hydraulic molding machine of edible fungi and the whole machine was installed and tested. Tests proved that the hydraulic molding machine achieved request of design, the pressure of hydraulic drive station could be controlled very well, operation was very convenient, direction-change was agile, the machine could effectively control working parts of hydraulic molding device to finish compression keeping constant pressure and discharging successfully.Second, manufacture technology of black fungus case was confirmed by experiments : selected-wetness-measure-compression molding-self -air-dry-ackaging.Third, the conclusion was obtained through experiments of single factor that influenced the manufacture of black fungus case : moisture content of black fungus before compression should controlled between 18%-28%, working pressure of system should be controlled between 6MPa-14MPa, the time of keeping constant pressure should be over 2 minutes.Fourth, -with black fungus case elasticity reversion ratio in the direction of force and its bibulous ratio and integral degree after absorbing as test indexes that evaluated its compression effect and quality, the influence of factors on test indexes was studied by method of the quadratic orthogonal rotation combination design of three factors and five levels. The optimal technological parameters were obtained: moisture content of black fungus before compression: 20% , working pressure of system: 10MPa, the time of keeping constant pressure: 6 minutes.Finally, in order to verify the correctness of theoretic analysis, the experiment of black fungus case manufacture was done at the condition of the optimal technological parameters. Test result proved that shape of black fungus case was integral, surface was suck, structure was tight, elasticity reversion was small, speed of absorbing was very fast, bibulous ratio was quite high, black fungus was greatly integral and its colon odor and flavor were the same as black fungus that was not compressed .Graduate student: Ying WangMajor. Mechanized Engineering of AgricultureSupervisor Prof. Bolin Mi更多还原