Agricultural flour deep processing equipment

Abstract

The invention discloses agricultural flour deep processing equipment which comprises a rack, a dough kneading box, an operation box and a lifting rack. The dough kneading box is mounted on the support, an automatic discharging door is arranged below the dough kneading box, a receiving hopper is arranged below the automatic discharging door, and a temperature display screen is arranged on the front portion of the dough kneading box. A stirring motor is mounted at one side of the dough kneading box, an operation box is arranged at one side of the stirring motor, an additive storage tank is arranged above the dough kneading box, and a clean water storage box is arranged at one side of the additive storage tank. A flour transfer box is arranged at one side of the clean water storage box, a flour conveying auger is mounted above the flour transfer box, a flour storage tank is mounted above the flour conveying auger, and the flour storage tank is mounted on the lifting rack. The agricultural flour deep processing equipment has the advantages that the automatic blending and stirring function can be completed by setting the matching ratio of a flour mixture, and the manpower burden is greatly relieved; meanwhile, fermentation flour can be fermented, the fermentation temperature and time can be effectively controlled, and the taste of made cooked wheaten food is guaranteed.

Description

technical field [0001] The invention relates to the field of agricultural machinery, in particular to an agricultural flour deep processing equipment. Background technique [0002] Most of the pasta used in people's daily life is processed from flour, and before making pasta, flour needs to be mixed, that is, kneading noodles. When kneading noodles, it is necessary to control the mixing ratio of flour, water and additives. Manual kneading often cannot accurately control the mixing ratio, which affects the taste of pasta. In addition, due to the high viscosity of wet flour during manual kneading, stirring is extremely laborious. And pasta is divided into fermented pasta and non-fermented pasta. For fermented pasta, if the fermentation temperature and fermentation time of the dough cannot be accurately controlled, it is very likely that the dough will be over-fermented or unfermented, which will affect the production of pasta. Contents of the invention [0003] The object o...

AI Technical Summary

Problems solved by technology

When kneading dough, it is necessary to control the mixing ratio of flour, water and additives. Manual kneading often cannot accurately control the mixing ratio, which affects the taste of pasta. In addition, due to the high viscosity of wet flour during manual kneading, mixing is extremely laborious.

And pasta is divided into fermented pasta and non-fermented pasta. For fermented pasta, if the fermentation temperature and fermentation time of the dough cannot be accurately controlled, it is very likely that the dough will be over-fermented or unfermented, which will affect the production of pasta.

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