Cereal husk sifting device

Abstract

The invention belongs to the technical field of food processing equipment, and in particular discloses a cereal husk sifting device. The cereal husk sifting device comprises a husk sifting box and atleast one set of dust sucking mechanism; a motor is arranged at the bottom of the husk sifting box; an abrasive disc is arranged at the upper part of an output shaft; the dust sucking mechanisms comprise vertical pipes, first one-way valves, second one-way valves, push rods and pressing blocks; the vertical pipes are vertically and fixedly connected with one side of the husk sifting box; springs are connected between the upper end surfaces of the push rods and the upper parts of the vertical pipes; air sucking pipelines are arranged in the push rods; the first one-way valves are arranged at the upper parts of the vertical pipes; air sucking holes are formed in the lower parts of the push rods; the second one-way valves are arranged at the lower parts of the air sucking pipelines; the husksifting box is provided with a feed port and a discharge port; and the lowest part of the feed port and the lowest part of the discharge port are flush with the lowest part of an inclined surface of the abrasive disc. The cereal husk sifting device is mainly used for sifting husks of unhusked rice, and solves the problem of influence on the rice eating by bad dust and unhusked rice husk treatmenteffect in the husk sifting operation of unhusked rice after primary milling.

Description

technical field

[0001] The invention belongs to the technical field of food processing equipment, and specifically discloses a grain sieving device. Background technique

[0002] Cereals contain not only a large amount of carbohydrates (about 70-80%), but most of them are starch. Cereal starch is divided into two types according to its molecular structure: amylose and amylopectin. Due to the differences in solubility, viscosity, and digestibility of the two, as well as the different proportions in different cereals, they directly affect their processing. Features and edible flavor. The utilization rate of carbohydrates in cereals is relatively high, usually over 90%, and is the main source of heat energy for the human body.

[0003] The grain that humans often eat is paddy, which is a finished product after cleaning, husking, rice milling, and finished product finishing. During the processing of paddy, it is necessary to sieve the paddy. , the following problems usually o...

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