Shaping and drying device for processing and preparing highland barley into biscuits

Abstract

The invention discloses a shaping and drying device for processing and preparing highland barley into biscuits. Through the adoption of the shaping and drying device disclosed by the invention, the shaping and drying efficiency of highland barley biscuits can be greatly improved, and after shaping, drying is immediately performed; during shaping preparation of the highland barley biscuits, only performing controlling by a controller is needed; highland barley pulp for preparing the biscuits is loaded in a material storing hopper of a charging assembly, and then under the control of a control valve, the highland barley pulp is automatically discharged into a lower mold of a shaping mold by the material storing hopper; when the lower mold is transported to the next position by the a transporting assembly, an upper mold is automatically snap-fitted with the lower mold; the heated lower mold can perform shaping on the biscuits, and when the drying efficiency is improved by the temperatureof the lower mold, the shaping effect can also be improved; then when the biscuits are transported by the transporting assembly, a jet drying assembly is used for continuously jetting dry hot nitrogengas for performing drying treatment; grasping for mold opening is performed on the upper mold above the biscuits after drying treatment by a grasping assembly; and under the transporting of the transporting assembly, the biscuits arrive at a biscuit falling hole, and fall down into a biscuit recovering box.

Description

technical field [0001] The invention relates to a biscuit forming and drying device for processing highland barley and belongs to the technical field of biscuit preparation equipment. Background technique [0002] Highland barley, also known as rice barley, rice wheat, barley, barley, is divided into six-rowed and eight-rowed barley. It is a variety of barley. Northwest Sichuan and other places. The thousand-grain weight of highland barley is about 30g, containing 10% to 13.5% of protein, 1.8% to 2.7% of fat, more than 70% of carbohydrates, high content of VB1, VB2, niacin and trace elements calcium, phosphorus and iron, and rich in nutrition. What stands out is that the content of β-glucose in barley is higher than that of other grains, which has a great effect on a series of physiological functions of the human body, such as lowering cholesterol, lowering blood pressure, and preventing diabetes. [0003] But for a long time, Chinese Tibetans have mainly made tsampa from ...

AI Technical Summary

Problems solved by technology

[0004] When the current highland barley biscuits are prepared, the batter prepared by highland barley is generally placed in a mold and then dried in a drying box. This method has low preparation efficiency and is difficult to achieve large-scale molding and drying, and requires Manually, it is easy to cause unnecessary pollution to the biscuits when picking and placing manually, which affects food safety

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