Rice processing enzyme liquid sprayer

Abstract

The invention relates to the field of brown rice processing, in particular to a rice processing enzyme liquid sprayer which comprises a constant-temperature bin, a temperature detector, a jumping-typeconveying mechanism and a spraying mechanism, wherein three small-sized spiral feeders which are sequentially distributed at intervals in a straight line are arranged at the upper part of the interior of the constant-temperature bin; the jumping-type passing mechanism comprises a jumping power device and three conveying plates; each conveying plate is arranged below the discharging end of the corresponding small-sized spiral feeder; the jumping power device is arranged below all the conveying plates and in transmission connection with the bottoms of all the conveying plates; the temperature detector is mounted in the constant-temperature bin and used for detecting the internal temperature value of the constant-temperature bin in real time; a heater is arranged in the constant-temperaturebin; a controller is arranged outside the constant-temperature bin; the temperature detector and the controller are electrically connected; and the spraying mechanism is arranged above all the conveying plates. By the adoption of the rice processing enzyme liquid sprayer, an enzyme liquid can be automatically sprayed onto a large batch of brown rice, and the sufficient spraying onto each grain ofthe brown rice can be guaranteed.

Description

Technical field [0001] The invention relates to the field of brown rice processing, in particular to a rice processing enzyme liquid sprayer. Background technique [0002] Brown rice is the caryopsis after the outer protective skin layer of rice has been removed. The brown rice skin layer is mainly composed of dense coarse fiber, which is strong. Direct rice milling requires greater grinding force, resulting in a higher rate of broken rice and energy. Therefore, it is of great significance for the rice processing industry to study improving the rice milling performance of brown rice, reducing the hardness of the brown rice skin, thereby increasing the rice polishing rate and reducing the energy consumption of rice milling. [0003] The research on enzyme degradation of brown rice cortex at home and abroad mainly focuses on the improvement of brown rice cooking quality after soaking in enzyme solution. However, the enzyme soaking method cannot be used to improve the quality of rice...

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Problems solved by technology

However, the method of soaking in enzyme solution cannot be applied to improve the quality of rice milling, because the enzymatic solution soaking environment makes brown rice absorb water rapidly, resulting in hygroscopic cracks, and the accumulation of cracks in the soaking and drying stages before rice milling is more likely to cause broken rice; according to the Chinese patent number: CN201110268371.4 discloses an enzymatic pretreatment process for improving brown rice milling performance. The scheme briefly describes the method of spraying brown rice with enzyme solution, but this is only a set of processes, and does not specify how to spray. Because of the large amount of brown rice and thick accumulation, how to ensure that the pre-processed brown rice can get 100% spray quality during the spraying process is an important part of the brown rice enzymatic pretreatment process.

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