摘要：【中文】本发明涉及一种机器人自动拧紧返修装置，该装置在拧紧机对各点位螺栓进行自动拧紧结束后，拧紧工位拧紧机控制器将拧紧结果信息通过拧紧工位PLC传输到拧紧工位读写头；拧紧工位读写头将拧紧结果信息传输给载码体；当出现自动拧紧不合格的点位时，返修工位读写头将载码体里存储的拧紧结果信息取出，并通过返修工位PLC传输到返修工位的显示器上；当返修拧紧机移动到需要返修的点位后，安装在返修拧紧工装上的X向位移传感器和Y向位移传感器将此时的位置信息发送给返修工位PLC，返修工位PLC将需要执行的拧紧程序发送给返修工位拧紧机控制器，返修工位拧紧机控制器控制拧紧机完成返修。本发明能够指导操作人员对不合格点位进行返修。 【EN】The invention relates to an automatic robot screwing repair device, which is characterized in that after a screwing machine finishes automatic screwing of bolts at all positions, a screwing station screwing machine controller transmits screwing result information to a screwing station read-write head through a screwing station PLC; the read-write head of the tightening station transmits the tightening result information to the code carrier; when the unqualified point position of automatic screwing occurs, the screwing result information stored in the code carrier is taken out by the reading and writing head of the repair station and is transmitted to a display of the repair station through the PLC of the repair station; after the repair tightening machine moves to a point position needing repair, the X-direction displacement sensor and the Y-direction displacement sensor which are installed on the repair tightening tool send the position information to the repair station PLC, the repair station PLC sends a tightening program needing to be executed to the repair station tightening machine controller, and the repair station tightening machine controller controls the tightening machine to complete repair. The invention can guide the operator to repair the unqualified point positions.

摘要：【中文】本发明公开了一种增香型发酵苹果汁饮料的制备方法，具体步骤如下：S1.榨汁：将洗净的苹果在低温下进行榨汁，经滤网过滤，去除果渣，保留果汁部分，送入高压罐备用；S2.杀菌灭酶：高压罐加压至300MPa‑500MPa，持续时间5‑15min；S3.发酵：将杀菌灭酶后的果汁注入发酵罐，加入10％葡萄糖，接种果汁量0.5％‑1％的复合乳酸菌，发酵温度为25‑28℃，发酵时间为20‑24h；S4.巴氏杀菌：经短时加热杀菌，温度为90℃，时间为20s，杀菌后迅速水浴冷却至30℃以下，冷藏储存；S5.风味物质分析。该制备方法采用鲜果低温榨汁、常温超高压处理苹果原汁达到杀菌灭酶的效果，减少苹果芳香物质的损耗，采用复合乳酸菌发酵技术，优化各乳酸菌配比，从而得到最佳的发酵配比及工艺。 【EN】The invention discloses a preparation method of an aroma-enhancing fermented apple juice beverage, which comprises the following specific steps: s1, juicing: squeezing cleaned fructus Mali Pumilae at low temperature, filtering with filter screen, removing fruit residue, retaining fruit juice part, and sending into high pressure tank; s2, sterilizing and inactivating enzymes: pressurizing to 300-500 MPa in a high-pressure tank for 5-15 min; s3, fermentation: injecting the sterilized and enzyme-deactivated fruit juice into a fermentation tank, adding 10% glucose, inoculating 0.5% -1% composite lactobacillus, fermenting at 25-28 deg.C for 20-24 hr; s4, pasteurization: heating for short time to sterilize at 90 deg.C for 20s, rapidly cooling to below 30 deg.C in water bath, and refrigerating; and S5, analyzing flavor substances. The preparation method adopts low-temperature juicing of fresh fruits and normal-temperature ultrahigh-pressure treatment of apple raw juice to achieve the effects of sterilization and enzyme inactivation, reduces the loss of aromatic substances of apples, and adopts compound lactobacillus fermentation technology to optimize the ratio of each lactobacillus so as to obtain the optimal fermentation ratio and process.

摘要：【中文】本发明公开了一种大红袍风味茶汤的制备方法，所述的制备方法包括以下步骤：S1.首先进行原辅材料的验收；S2.再进行称量及投料；S3.加入适量水后，浸泡；S4.第一次过滤；S5.第一次冷却；S6.第二次过滤，由目数为200的筛网过滤；S7.杀菌，采用UHT杀菌；S8.第二次冷却，冰水降温，杀菌后迅速降至30℃；S9.无菌罐装；S10.喷码、贴盖；S11.装箱及入库；所述步骤S3中添加水的硬度为76ppm，PH为6.5～7.0；所述步骤S3中的浸泡操作采用两段式冲泡；所述步骤S7中的杀菌温度控制在≥135℃，流量控制在≤6.67m³/h；所述步骤S9中的无菌罐装为采用利乐无菌冷罐装方式操作。该制备方法使得大红袍茶汤的风味及颜色稳定，口感更佳。 【EN】The invention discloses a preparation method of clovershrub flavor tea soup, which comprises the following steps: s1, checking and accepting original and auxiliary materials; s2, weighing and feeding; s3, adding a proper amount of water, and soaking; s4, filtering for the first time; s5, cooling for the first time; s6, filtering for the second time, wherein the filtering is carried out by a screen with the mesh number of 200; s7, sterilizing by adopting UHT (ultra high temperature treatment); s8, cooling for the second time, namely cooling by using ice water, and quickly cooling to 30 ℃ after sterilization; s9, aseptic canning; s10, code spraying and cover pasting; s11, boxing and warehousing; the hardness of the water added in the step S3 is 76ppm, and the PH is 6.5-7.0; the soaking operation in the step S3 adopts two-stage brewing; the sterilization temperature in the step S7 is controlled to be more than or equal to 135 ℃, and the flow is controlled to be less than or equal to 6.67m³H; the aseptic canning in the step S9 is operated in a tetra Pak aseptic cold canning mode. The preparation method comprisesThe clovershrub tea soup has stable flavor and color and better mouthfeel.

摘要：【中文】本发明公开了一种含果汁果肉的淋面果酱，该果酱包含如下主要组份：白砂糖、葡萄糖浆、速冻水果、冷冻水果浓缩汁、冷冻水果原浆、柑橘类果胶、刺槐豆胶、琼脂、大豆多糖、防腐剂以及水；其加工工艺包括：S1.主原料选取；S2.干混；S3.分散；S4.加热搅拌；S5.辅料选择并添加；S6.定容；S7.杀菌消毒；S8.装罐；该淋面果酱及其加工工艺以水果来源的天然柑橘类果胶作为胶体成分的主要原料，配合以从刺槐豆中提取出的天然刺槐豆胶、从海藻中提取出的天然琼脂，使整个胶体体系能够满足稳定、持水、低温下均匀涂布的使用要求，淋面呈现出光滑弹润的凝冻状态。同时添加入大豆多糖，增加膳食纤维，并达到增强产品保水性之目的。 【EN】The invention discloses a showering face jam containing fruit juice pulp, which comprises the following main components: white granulated sugar, glucose syrup, quick-frozen fruits, frozen fruit concentrated juice, frozen fruit raw pulp, citrus pectin, locust bean gum, agar, soybean polysaccharide, preservative and water; the processing technology comprises the following steps: s1, selecting main raw materials; s2, dry mixing; s3, dispersing; s4, heating and stirring; s5, selecting and adding auxiliary materials; s6, fixing the volume; s7, sterilizing and disinfecting; s8, canning; the shower face jam and the processing technology thereof use natural citrus pectin from fruits as the main raw material of the colloid component, and match with natural locust bean gum extracted from locust beans and natural agar extracted from seaweed, so that the whole colloid system can meet the use requirements of stable, water-holding and uniform coating at low temperature, and the shower face presents a smooth and elastic frozen state. Meanwhile, soybean polysaccharide is added to increase dietary fiber and achieve the purpose of enhancing the water-retaining property of the product.

摘要：【中文】本发明公开了一种用于卷烟机烟支重量控制系统的执行机构，其中，包括驱动组件、第一传动组件、第二传动组件、第三传动组件和用于压紧吸丝带的滚轮；驱动组件与第一传动组件连接，驱动组件被设置为用于驱动第一传动组件，第一传动组件与第二传动组件连接，第二传动组件与第三传动组件连接；第三传动组件包括压紧件和第三轴，第三轴穿过压紧件的中部，且第三轴与压紧件固定连接；压紧件的一端为扇形齿轮，扇形齿轮与第二传动组件连接；压紧件的另一端设有抵紧部，抵紧部用于抵紧在滚轮或用于安装滚轮的轴上。本发明能够提高设备使用的稳定性，减小故障率。 【EN】The invention discloses an actuating mechanism for a cigarette weight control system of a cigarette making machine, which comprises a driving component, a first transmission component, a second transmission component, a third transmission component and a roller for pressing a cut tobacco suction belt; the driving assembly is connected with the first transmission assembly, the driving assembly is set to be used for driving the first transmission assembly, the first transmission assembly is connected with the second transmission assembly, and the second transmission assembly is connected with the third transmission assembly; the third transmission assembly comprises a pressing piece and a third shaft, the third shaft penetrates through the middle of the pressing piece, and the third shaft is fixedly connected with the pressing piece; one end of the pressing piece is a sector gear, and the sector gear is connected with the second transmission assembly; the other end of the pressing piece is provided with a propping part which is used for propping against the roller or a shaft for installing the roller. The invention can improve the stability of equipment use and reduce the failure rate.