Cereal stir-frying system

Abstract

The invention relates to a cereal stir-frying system. The cereal stir-frying system is characterized by comprising a roasting chamber with a gas distributor, and a cooling chamber, wherein the roasting chamber communicates with an air heating chamber and a first dust remover, hot wind exhausted from the first dust remover returns to the air heating chamber, a discharge opening of the roasting chamber is connected with a feed opening of the cooling chamber, the cooling chamber communicates with a cold air pipeline and a second dust remover, and hot wind after heat exchange returns to the air heating chamber. According to the cereal stir-frying system disclosed by the invention, cereals are heated under the state of stirring, so that the heat exchange efficiency is high, the stir-frying speed is high, the production efficiency is high, gravels are prevented from being used, raw materials are hygienic, free from foreign matters and environmental-friendly, and the hygiene is guaranteed; besides, the gravels are not used as heating mediums, and subsequent separation equipment is not needed, so that the stir-frying time is shortened; control effects on protein denaturation and starch dextrinization degrees of cereals are good, the raw materials are uniformly heated, the quality is stable, and the problems of scorching the raw materials and the like cannot be caused.

Description

technical field [0001] The invention relates to a brewing device, in particular to a grain frying system. Background technique [0002] Cooked wheat is often used in the brewing process. The traditional method of ripening wheat is artificial frying, which is inefficient and the degree of ripening of wheat is uneven, which easily causes raw materials to burn. For this reason, people have developed a sand-bath fried wheat machine, which mixes sand and wheat and puts them in an oven to roll and heat together, and then separates sand and wheat after frying. The method improves production efficiency and reduces labor intensity of workers. However, the method of frying wheat in a sand bath increases the separation process and difficulty of the separation of quartz sand and wheat, which easily leads to incomplete separation, and the quartz sand remains in the fried wheat, which brings about hygienic problems in the finished product. [0003] In addition, the existing wheat fryin...

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Problems solved by technology

However, the method of frying wheat in the sand bath increases the separation process and difficulty of quartz sand and wheat, which easily leads to incomplete separation, and the quartz sand remains in the fried wheat, which brings hygiene problems in the finished product.

[0003] In addition, the existing wheat frying equipment and methods still have problems such as high energy consumption and slow cooling speed; at the same time, the frying efficiency needs to be further improved

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