Pure natural fragrant rice drying device

Abstract

The invention belongs to the technical field of food processing and in particular relates to a pure natural fragrant rice drying device, aiming at solving the problems of almost rice drying devices inthe current market that the drying is not uniform so that rice grains are cracked, the rate of crushed rice is high and the mouthfeel is poor. The following scheme is provided: the pure natural fragrant rice drying device comprises a fixed box, wherein the bottom of the fixed box is fixedly connected with a stand column; limiting strips are fixedly connected with a front side and a rear side of the top of the fixed box; a driving motor is fixedly connected with a front side face of an inner wall of the fixed box; an output shaft of the driving motor is fixedly connected with a driving gear; the surface of the driving gear is engaged with a conveyor belt. According to the pure natural fragrant rice drying device provided by the invention, a first control rod and a second control rod move in a first control groove and a second control groove so that the distances among a rake hook and a pressure roller, and the conveyor belt are adjusted; the pressure roller is used for flatly paving the rice and the rake hook is used for raking the rice, so that the effect of drying more uniformly is realized and the targets of avoiding the cracked rice grains and reducing the rate of the crushed rice are realized.

Description

technical field [0001] The invention relates to the technical field of grain processing, in particular to a pure natural fragrant rice drying device. Background technique [0002] Rice is the finished product of rice after cleaning, husking, milling, finishing and other processes. The embryo and aleurone layer of rice contain nearly 64% of rice nutrition and more than 90% of the nutrients needed by the human body. It is the main food of the southern people. Rice contains about 75% carbohydrates, 7%-8% protein, 1.3%-1.8% fat, and rich in B vitamins. The carbohydrates in rice are mainly starch. The protein in rice is mainly rice glutenin, followed by rice glue protein and globulin. The biological value of its protein and the composition ratio of amino acid are higher than those of cereal crops such as wheat, barley, millet, corn, and the digestibility is 66.8%-83.1%. One of the higher cereal proteins; and rice often needs to be dried for preservation when it is processed. ...

AI Technical Summary

Problems solved by technology

[0004] The invention proposes a pure natural fragrant rice drying device, which solves the problem that most of the rice drying devices on the market are unevenly dried, which easily leads to the formation of burst rice grains, high broken rice rate and poor taste.

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