Flour gluten degree detection device

Abstract

The invention provides a flour gluten degree detection device which comprises a detection gluten preparation box, an upper protection box body, a supporting platform, supporting foot bases, a control mainboard, a flour measurement electronic scale bracket assembly, a flour washing liquid storage tank assembly, a stirring and clustering motor assembly, a detection tool placement rack assembly, a drying protection door, an exhaust fan, a waste liquid receiving beaker, a bracket, agluten separation beaker and a drying room. The upper protection box body is in screw connection with the upper part of the detection gluten preparation box; and the supporting platform is transversely connected to the lower part of the front side of the gluten preparation detection box through screws. The device is applied to detection of the gluten degree of flour, wet gluten dough can be prepared, the gluten dough can be dried and detected for standby application, multiple procedures of flour bearing and dough drying can be conveniently and intensively implemented, the tedious degree of operation is reduced, convenience and flexibility are improved, and the space of the equipment is fully utilized to store the preparation tools.

Description

technical field [0001] The invention belongs to the technical field of food processing detection, in particular to a flour gluten detection device. Background technique [0002] Flour is a kind of powder made from wheat. It is one of the most common food raw materials. The main components of flour are starch, protein, fat, etc. According to the protein content, it can be divided into high-gluten flour, medium-gluten flour, Low-gluten flour and gluten-free flour. High-gluten flour: darker in color, more active and smooth in itself, not easy to form a ball when grasped; it is more suitable for making bread, and some puff pastry, such as Danish pastry. It is mostly used in muffins and cream hollow cakes in western cakes. In terms of cakes, it is limited to use in fruit cakes with high ingredients. All-purpose flour: the color is milky white, between high and low flour, and the body is semi-loose; it is generally used in Chinese snacks, such as steamed buns, steamed buns, noo...

AI Technical Summary

Problems solved by technology

[0006] In order to solve the above technical problems, the present invention provides a flour gluten detection device to solve the problem that the existing flour gluten detection is inconvenient to carry out multiple processes of flour load-bearing and agglomeration drying, resulting in cumbersome and inconvenient operation and The problem of inconvenient storage and placement of preparation tools

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