Wheat germ drying mechanism for processing germ-rich flour and working method of wheat germ drying mechanism

Abstract

The invention relates to the technical field of wheat germ drying, in particular to a wheat germ drying mechanism for germ-rich flour processing and a working method thereof.The wheat germ drying mechanism comprises a drying assembly, an air blowing assembly and a drying assembly, the air blowing assembly is installed at one end of the drying assembly, and the drying assembly is installed at the end, away from the air blowing assembly, of the drying assembly; fan blades are welded to the ends, away from the connecting rings, of the net cages, the fan blades are of a spiral structure, the connecting rings on the first connecting shaft and the connecting rings on the second connecting shaft are arranged in a staggered mode, and the fan blades at the ends, on the connecting rings, of the net cages on the first connecting shaft and the fan blades at the ends, on the connecting rings, of the net cages on the second connecting shaft are arranged in a staggered mode. Therefore, wheat germs are turned over more thoroughly, wheat germ stacking can be better avoided, thoroughness of wheat germ turning over is guaranteed, wheat germs are dried more thoroughly and more quickly in cooperation with wheat germ turning during drying, and the drying efficiency of the mechanism is improved.

Description

technical field [0001] The invention relates to the technical field of wheat germ drying, in particular to a wheat germ drying mechanism for germ-rich flour processing and a working method thereof. Background technique [0002] Wheat is the source of life that nature gives to human beings for healthy survival. It is called the most precious of grains. Wheat germ is the core and life of wheat. Plants are called embryos, which are equivalent to the placenta of animals. Although it only accounts for 2% of the weight of wheat grains , but the nutrition accounts for 97% of the whole wheat grain, which contains more than 50 kinds of rich nutrients needed by the human body and some trace physiologically active ingredients that have not been discovered by today's science. It has extremely high nutritional value and medicinal value. Wheat germ It is usually eaten by grinding into germ-rich flour, but in the process of grinding wheat germ into germ-rich flour, because the wheat germ i...

AI Technical Summary

Problems solved by technology

[0002] Wheat is the source of life that nature gives to human beings for healthy survival. It is called the most precious of grains. Wheat germ is the core and life of wheat. Plants are called embryos, which are equivalent to the placenta of animals. Although it only accounts for 2% of the weight of wheat grains , but the nutrition accounts for 97% of the whole wheat grain, which contains more than 50 kinds of rich nutrients needed by the human body and some trace physiologically active ingredients that have not been discovered by today's science. It has extremely high nutritional value and medicinal value. Wheat germ It is usually eaten by grinding into germ-rich flour, but in the process of grinding wheat germ into germ-rich flour, because the wheat germ is too humid, the quality of germ-rich flour is reduced and the storage time is shortened. Wheat germ should be dried before flour. The current drying method is mainly drying, so the wheat germ drying mechanism for germ-rich flour processing is essential.

[0003] However, the current wheat germ drying mechanism for processing germ-rich flour has great defects. During the drying process, the current wheat germ drying mechanism for processing germ-rich flour has insufficient airtightness of the drying mechanism, resulting in The drying time is too long, resulting in a waste of resources; the current wheat germ drying mechanism for processing germ-rich flour cannot completely dry the wheat germ due to its relatively humid drying environment, resulting in an unsatisfactory drying effect; the current germ-rich flour The wheat germ drying mechanism for flour processing cannot completely turn the wheat germ during the drying process, causing the wheat germ to pile up, making the drying of the wheat germ incomplete, and further reducing the drying effect of the wheat germ

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