Food material preprocessing machine having sugar adding function

Abstract

The invention discloses a food material preprocessing machine having a sugar adding function. The food material preprocessing machine belongs to the field of a cereal processing machine. The food material preprocessing machine having the sugar adding function includes a tank body and a controller. A mixing processing cylinder is slidably connected to the tank body; a first telescopic cylinder is fixedly connected to the tank body; the first telescopic cylinder is slidably connected to a second telescopic cylinder; a quantitative sugar cylinder is fixedly connected to the lower end of the second telescopic cylinder; the upper end of the quantitative sugar cylinder is provided with a plurality of sugar flowing out through holes; the quantitative sugar cylinder is slidably connected to a pushing sugar flowing out plate; the lower end of the pushing sugar flowing out plate is fixedly connected to a lifting rod; the lower end of the lifting rod passes through the quantitative sugar cylinderand is fixedly connected to a floating block; and the floating block is located in the mixing processing cylinder. Through adoption of the food material preprocessing machine, height adjustment of the floating block is achieved according to the amount of cereals, so that the floating block drives the sugar flowing out plate to lift and drop by the lifting rod, thereby achieving a change of the sugar amount in the quantitative sugar cylinder, and accurate addition of the sugar amount is achieved, and mouthfeel is ensured.

Description

technical field [0001] The invention relates to the technical field of grain processing machines, in particular to a material preprocessing machine with sugar adding function. Background technique [0002] The protein content of cereals is between 8-12%. Because the protein content of the outer layer of the grain is higher than that of the inner layer, the protein content of refined rice and flour is lower than that of rough rice and noodles due to excessive removal of the skin. The content of lysine, phenylalanine and methionine in protein is low, especially the least lysine in millet and flour; corn lacks both lysine and tryptophan; therefore, a variety of grains should be mixed Eat or mix cereals with animal foods to increase the physiological value of cereal proteins. [0003] More and more people mix and cook various grains for consumption, which has high nutritional value. In order to increase the taste, sugar needs to be added. At present, most of the cooking methods...

AI Technical Summary

Problems solved by technology

[0004] The purpose of the present invention is to solve the problems in the prior art that the cooked rice is fully cooked, but the black rice is still hard and difficult to cook thoroughly, and the carbohydrates are difficult to effectively immerse, the amount of sugar is inaccurate, and the taste is not good when eating. , and proposed a food preprocessing machine with sugar adding function

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