The Elevator & Conveyor is used for
gentle transit for wide variety of materials, both horizontally and vertically,
from one equipment to another equipment.
They are able to handling granule
materials, free flowing materials etc, often used in grain industry, food
industry and mineral industry etc.
The Elevator & Conveyor we produced is
often used in grain industry as accessory equipment for our grain processing
equipment.
We have the following types of Elevator
& Conveyor:
Dty Bucket Elevator
Slope Elevator
Belt Conveyor
Our DTY Bucket Elevator is vertical type,
it has cups to transit granule materials, we have different capacity and height
available for different purpose. Capacity 1-30t/h available .
The New Bucket Elevator is Japanese design,
similar with Satake brand. It use low damage buckets, with gear motor to reduce
grain broken rate, with high strength spring to adjust belt tightness. Currently
only 10t/h model is available.
The Slope Elevator is zero damage rate
elevator, it use soft and strong belt with flange on side, to prevent grain
leak from sides. We have 3-5t/h model available.
The Z type Bucket Elevator is also zero
damage rate elevator, it often used in grain, food and chemical industry.
The Belt Conveyor is widely used for bulk
grain or transit bags that full of grains. It has different belt width and
length available. Capacity can be from 5t/h to 60t/h.
The Auger-type Elevator is used for screw
transit on grains like wheat, maize etc. it has inclined angle, which often
used for feed bulk grain into equipment or transit between equipments. But it
has high broken rate, so not suitable for seed.
Bucket Elevator,Conveyor Machine,Seed Conveyor,Small Bucket Elevator SHIJIAZHUANG SYNMEC INTERNATIONAL TRADING LIMITED , http://www.seedgraincleaner.com
As people's living standards increase, they not only need to quench their thirst and cool, but also require high nutritional value. The development of Tremella jujube health drink coincides with this trend. It is based on red dates and white fungus as the main raw material, together with honey, citric acid and Other accessories processed by the composite health drinks, with a variety of nutrient and health functions, is a suitable health care products for the elderly to drink. Regular drinking Tremella jujube health drink can reduce cholesterol, enhance human immune function, inhibit aging factors, and prolong cell life. 1 Process 1.1 Tremella fuciformis Preparation of Tremella → Remove impurities → Soak → Wash → Cut → Hot extraction → Filtration → Tremella extract. 1.2 Jujube jujube preparation of red dates → pick → cleaning → baking → soak → boiled → beater → filter → date pulp. 1.3 Preparation of white fungus jujube beverage Tremella extract, small pieces of white fungus, jujube pulp, honey and citric acid → mixing and mixing → homogenization → bottling → sterilization → cooling → finished products. 2 Operational points 2.1 Treatment of Tremella 2.1.1 Selection of materials to remove impurities Select high-quality white fungus with pure color and thick flesh as the raw material to remove impurities. 2.1.2 Soaking and Washing Soak the selected white fungus with water of 25°C to 30°C for 2h to 3h until the white fungus fully absorbs water and expands. Wash the white fungus after soaking. 2.1.3 Cutting debris The washed white fungus is cut into small pieces of about 3mm4mm with stainless steel scissors, which facilitates extraction and, on the other hand, it is to increase the taste and sensory effects of the beverage. 2.1.4 Hot extraction and filtration Put the processed tremella pieces into the pot and add water to cook. Scoop up until the small pieces are pinch-off with your fingers. Place the mouth with chewing sensation. The general cooking time is 20min ~ 25min. The broth can be filtered to obtain tremella extract and tremella small debris. 2.2 Processing of jujube 2.2.1 Selection and cleaning of jujube. Select red jujube with high maturity, small flesh core, tight flesh, and rich dates, remove mildew and insect parts, and clean them with water. 2.2.2 Baking Drain the washed red dates and bake them. If the processing volume is large, a drying room can be used; if the processing volume is small, an oven can also be used. The jujube was baked at 60°C for 1 hour and continued to be baked at 80°C-90°C for about 1 hour. After the jujube emits aroma, remove it and allow it to cool. 2.2.3 cooking, beating, filtering will be baked with the amount of water added to the jujube soaked into the jujube meat, then boil until the jujube meat rotten, beaten with a beater. It is preferable to conduct two beatings, the first beating screen with a pore size of 0.8 mm and the second beating sieve with a pore size of 0.4 mm. Slurry through 80 mesh sieve, control the amount of water, so that the quality of jujube pulp is about 20%. 2.3 Preparation of Tremella Jujube Health Drink 2.3.1 Formulation of raw and auxiliary materials for producing 100kg beverage is: Tremella fuciformis extract 65.70kg, Tremella fuciformis 10.00kg, Red date pulp 15.00kg, Honey 9.00kg, Citric acid 0.15kg, Agar and Sodium alginate mixture 0.15 kg (mass ratio of agar and sodium alginate is 2:1). 2.3.2 Mixing and mixing The above main auxiliary materials are placed in a blending tank, and after being evenly mixed, the homogenizer is homogenized twice at a pressure of 15 MPa to 18 MPa to obtain a homogeneous and stable mixed liquid. 2.3.3 Bottling The homogenized material solution is filled into a transparent glass bottle with a capacity of 250 mL to increase the sensory effect of the Tremella jujube drink. According to the recipe requirements, small pieces of white fungus should be weighed into a glass bottle and sealed with a sealer. 2.3.4 Sterilization and Cooling Seal the sealed bottled beverage in hot water at a temperature of 95°C to 100°C for 30 min at normal pressure and then cool it. The glass container should be cooled in sections, that is, 100°C→80°C→60°C→40°C→room temperature. If other container packaging is used, it can be quickly cooled to room temperature after sterilization, and the finished product can be obtained. 3 Quality Indicators 3.1 Sensory indexes Tremella aurantium small pieces of uniform size, uniform suspension; beverage was translucent, stable, non-delamination, no precipitation; color is orange-red, natural and beautiful; with obvious jujube and tremella fragrance, taste mellow Moderate, sweet and sour. 3.2 Hygiene indicators meet the requirements of GB2729-81 and are free of pathogenic bacteria and signs of corruption caused by microorganisms. 4 Summary (1) Tremella, red dates as the main raw material, after a reasonable deployment, can produce a ruddy taste, fresh and elegant taste, nutritious high-end drinks, ideal for middle-aged and elderly people to drink. (2) The process technology of this product is in line with the current trend of the development of the food industry. Processing Tremella jujube health drink, its rich resources, low prices, short production cycle, the process is simple and easy to grasp, small investment costs, high economic efficiency, the family workshops and food processing plants can organize processing and production. Author unit: College of Agriculture, Liaocheng University