Wheat bran fermentation device for whole wheat flour processing

Abstract

The invention discloses a wheat bran fermentation device for whole wheat flour processing. The wheat bran fermentation device for whole wheat flour processing comprises an outer cylinder and a fermentation tank, the fermentation tank is located in the outer cylinder, and the fermentation tank is rotatably connected with the outer cylinder through a bearing; by arranging the fermentation tank, wheat bran is fermented in the fermentation tank, a screw rod is arranged in the fermentation tank, in the fermentation process, a first motor is started through a control panel to drive the screw rod to rotate together, then the screw rod stirs the wheat bran in the fermentation tank, and under the action of the screw rod, the wheat bran at the lower end in the fermentation tank is turned to the upper part, so that the wheat bran in the fermentation tank is uniformly fermented up and down, the fermentation is more uniform, an electric heater is started through a control panel to heat water in a water tank, and heat in the water tank is transferred into the fermentation tank through a heat preservation cavity, so that the fermentation tank is subjected to heat preservation; and the influence of temperature change on the fermentation rate is reduced.

Description

technical field [0001] The invention relates to the technical field of whole wheat flour, in particular to a wheat bran fermentation device for processing whole wheat flour. Background technique [0002] Whole wheat flour refers to the plain flour with no whitening agent (benzoic acid peroxide) and gluten enhancer (potassium olfactory acid) added to the flour; that is, how much weight of wheat is put into the flour containing wheat bran; The crude fiber in this kind of flour is the most beneficial to human health, and it is also very good for diabetics; the so-called flour generally refers to the white flour produced by removing the bran from wheat, and it is divided into various grades for sale in the market , can be used in various steamed buns, bread, cakes, biscuit products, and is the most basic material of all baked foods; wheat bran, also called bran, is a by-product produced during flour processing, and its basic components are starch, cellulose Protein, minerals, e...

AI Technical Summary

Problems solved by technology

[0003] In traditional wheat bran fermentation, wheat bran is usually mixed with water for sealed fermentation, but this simple sealed fermentation will lead to insufficient uniformity of fermentation during the fermentation process, and because the fermentation temperature is not easy to control, it is impossible to keep the bacteria at a high l

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