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A cooling device and technology of sweet potato flour, applied in the field of food processing, can solve the problems of increasing the drying time and reducing the processing efficiency of vermicelli, and achieve the effects of shortening the drying time, improving the cooling effect, and simple structure
Inactive Publication Date: 2020-12-15
湖南康旺食品有限公司
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When using this cooling device to cool the vermicelli, it is necessary to soak the vermicelli in a large amount of water to cool the vermicelli. Since the vermicelli itself has a high water content, when the vermicelli is soaked in water for cooling, it will not only increase the water content of the vermicelli, but also increase the subsequent drying. time, reducing the processing efficiency of vermicelli
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Embodiment 1
[0020] A sweet potato flour cooling device, comprising a casing 1 and a discharge port 2 located at the bottom of the casing 1, the casing 1 is provided with a rotating mechanism for hanging and driving the sweet potato flour 3 to rotate, and the front is provided with a rotating The door, the outer wall of the box 1 is equipped with a cooling fan 4, the bottom of the cooling fan 4 is connected with an air supply pipe 5, and one end of the air supply pipe 5 extends into the box 1 and is connected with a main pipe 6, The main pipe 6 is installed on the inner wall of the box 1, and a plurality of branch pipes 7 are arranged on it.
[0021] The present invention is by being provided with air cooler 4, air supply pipe 5, main pipe 6 and branch pipe 7, and the cold wind prepared by air cooler 4 is sent in the box body 1 through air supply pipe 5, main pipe 6 and branch pipe 7 successively, applies cold wind to The sweet potato flour 3 in the box 1 is cooled, which avoids the phenom...
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Abstract
The invention discloses a sweet potato powder cooling device which comprises a box body and a discharging opening formed in the bottom of the box body. A rotating mechanism for hanging and driving sweet potato powder to rotate is arranged in the box body, a rotating door is arranged on the front face of the box body, an air cooler is installed on the outer side wall of the box body, and the bottomof the air cooler is connected with an air supply pipe. One end of the air supply pipe extends into the box body to be connected with a main pipe, the main pipe is installed on the inner side wall ofthe box body, and a plurality of branch pipes are arranged on the main pipe. The sweet potato powder cooling device is simple in structure and convenient to operate, the air cooler and the air supplypipe are arranged, cold air blown out by the air cooler is adopted for cold blowing of the sweet potato powder in the box body, the phenomenon that the water content of the sweet potato powder is high due to a water cooling mode is avoided, the follow-up sweet potato powder drying time is shortened, and the processing speed of the sweet potato powder is increased; and nutrient substances in the sweet potato powder are reserved, and the cooling effect of the sweet potato powder is improved.
Description
technical field [0001] The invention relates to the technical field of food processing, in particular to a cooling device for sweet potato flour. Background technique [0002] Sweet potato flour, also known as sweet potato vermicelli and vermicelli, is a traditional famous product with a history of more than 400 years. Sweet potato vermicelli is not bad for a long time, it is fragrant and delicious, and it can be eaten in a variety of ways. Sweet potato flour is rich in carbohydrates, dietary fiber, protein, niacin and calcium, magnesium, iron, potassium, phosphorus, sodium and other minerals; and it has good taste, can absorb the taste of various delicious soups, Coupled with the softness and smoothness of the vermicelli itself, it is more refreshing and pleasant, and has better eating quality. [0003] The traditional processing techniques of sweet potato flour are potato selection, cleaning, crushing, filtering, exposure to the sun, battering, shredding, cooling, drying...
Claims
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Application Information
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