Drying device for processing mung bean hot and sour rice noodles

Abstract

The invention provides a drying device for processing mung bean sour and hot rice noodles, and relates to the technical field of processing of mung bean sour and hot rice noodles. The drying device for mung bean sour and hot rice noodle processing comprises an annular conveying device and a control table, the control table is arranged at the position, close to one side, of the front end of the annular conveying device, the position, close to one side, of the upper end of the annular conveying device is sleeved with a cooling structure, and the position, close to the rear portion, of the upper end face of the annular conveying device is sleeved with a heating structure. And the heating structure comprises a heating shell, a microwave heating emitter is arranged at the position, close to one side, of the center of the inner wall of the heating shell, a heating box is arranged on the upper end face, on one side of the microwave heating emitter, of the heating shell, and a semiconductor heating piece is fixedly connected to the center of the upper end face of the heating box. When the cooling structure is used for cooling, the heating structure is used for drying, the mung bean sour and hot rice noodles which are not dried are placed on one side of the heating structure, and the cooled mung bean sour and hot rice noodles are taken from one side of the cooling structure, so that uninterrupted drying is realized, and the production efficiency is improved.

Description

Technical Field

[0001] The invention relates to the technical field of mung bean hot and sour powder processing, in particular to a drying device for processing mung bean hot and sour powder. Background Art

[0002] Mung bean hot and sour noodles is a special snack made with mung bean starch as the main raw material. It is deeply loved by consumers for its sour and spicy taste, chewy and smooth texture and rich nutrition. The production process of mung bean hot and sour noodles is relatively complicated, involving multiple links such as raw material processing, slurry mixing, molding, steaming, cooling, drying and cutting. The drying process not only affects the moisture content, texture and taste of the vermicelli, but is also directly related to the shelf life and safety of the product.

[0003] There are still some problems in the use of existing drying devices for processing mung bean hot and sour noodles. Traditional hot air circulation drying mainly relies on hot air convection to remove moisture from the surface of the material. The drying speed is slow and the drying time is long. In addition, traditional drying methods are prone to cause problems such as excessive drying, crusting, and cracking of vermicelli, affecting product quality. Therefore, technical personnel in this field provide a drying device for processing mung bean hot and sour noodles to solve the problems raised in the above background technology. Summary of the invention

[0004] 1. Technical issues to be solved

[0005] In view of the shortcomings of the prior art, the present invention provides a drying device for processing mung bean spicy and sour noodles, which solves the problems that traditional hot air circulation drying mainly relies on hot air convection to remove moisture from the surface of the material, has a slow drying speed and a long drying time, and the traditional drying method easily leads to problems such as over-drying, crusting, and cracking of the vermicelli.

[0006] (II) Technical solution

[0007] To achieve the above objectives, the present invention is implemented through the following technical solutions: a drying device for processing mung bean spicy and sour powder, comprising a ring-shaped conveyor and a control console, the control console is arranged at one side of the front end of the ring-shaped conveyor, a cooling structure is sleeved at one side of the upper end of the ring-shaped conveyor, a heating structure is sleeved at the rear of the upper end surface of the ring-shaped conveyor, the heating structure comprises a heating shell, a microwave heating transmitter is arranged at one side of the center of the upper inner wall of the heating shell, a heating box is arranged on the upper end surface of the heating shell on one side of the microwave heating transmitter, a semiconductor heating plate is fixedly connected to the center of the upper end surface of the heating box, a plurality of second ventilation fans are arranged horizontally on the rear inner wall of the heating box, a conveying pipe is fixedly connected to the front end surface of the heating box, an output end of the conveying pipe passes through the front end of the heating shell and passes to the front inner wall of the heating shell, a first air collecting box is fixedly connected to the rear end surface of the heating shell at the rear end of the conveying pipe output end, and the first air collecting box is fixedly connected to the rear end surface of the heating shell at the rear end of the heating shell. A first connecting pipe is fixedly connected to the rear end surface of the box, an output end of the first connecting pipe is fixedly connected to a dehumidification structure, a second connecting pipe is fixedly connected to the rear end surface of the heating box, an input end of the second connecting pipe is fixedly connected to a second air collecting box, and the second air collecting box is fixedly connected to the rear end surface of the heating shell. The semiconductor heating plate, the second ventilation fan, the third ventilation fan and the microwave heating transmitter are started, and the second ventilation fan blows the heat from the hot end of the semiconductor heating plate to the front end, and enters the heating shell through the conveying pipe to preheat the mung bean hot and sour noodle noodles. At the same time, the channel draws the air inside the dehumidification box into the heating shell, and a negative pressure is generated inside the dehumidification box. The air inside the heating shell is drawn into the dehumidification box through the first air collecting box, and the air enters the heating shell through the channel. When the second ventilation fan is started, the air on the other side of the heating shell is drawn out through the first connecting pipe and enters the heating box for heating, thereby realizing air circulation.

[0008] Preferably, a third heat insulation baffle and a second heat insulation baffle are respectively provided at both ends of the interior of the heating shell, and the second heat insulation baffle and the third heat insulation baffle can prevent heat from being lost too quickly.

[0009] Preferably, the dehumidification structure includes a dehumidification box, a drain valve is fixedly connected to the rear lower end of one side wall of the dehumidification box, a partition is fixedly connected to the center of the lower inner wall of the dehumidification box, a heat conduction plate is fixedly connected to the rear center of the upper end surface of the dehumidification box, and a heat conduction grid is fixedly connected to the lower end surface of the heat conduction plate. The heat conduction plate is attached to the air pipe to transfer a portion of the lower temperature to the heat conduction grid. The hot air entering the dehumidification box through the first connecting pipe contains a large amount of water molecules, which are liquefied by pre-cooling and drip into the dehumidification box. The drain valve is opened to discharge the water, which is convenient for dehumidification.

[0010] Preferably, a channel is opened at the front of one side of the inner wall of the heating shell, and the channel is located at the front of the lower end of the dehumidification structure. Two third ventilation fans are arranged horizontally inside the channel. The hot air after dehumidification is transported into the interior of the heating shell through the channel by the third ventilation fans to preliminarily preheat the mung bean spicy and sour vermicelli.

[0011] Preferably, the cooling structure includes a cooling shell, the upper end face of the cooling shell is fixedly connected to an air hood, the upper end face of the air hood is fixedly connected to an air pipe, the air pipe input end is fixedly connected to a collecting box, the collecting box is fixedly connected to the upper end of the heating box, the cold end of the semiconductor heating plate passes through the lower end face of the collecting box and reaches the lower inner wall of the collecting box, a plurality of first ventilation fans are fixedly connected in a front-to-back arrangement on one side of the collecting box, a dustproof net is fixedly connected to the collecting box on one side of the first ventilation fan, and the first ventilation fan is started, and the first ventilation fan blows the air from the cold end of the semiconductor heating plate into the air pipe, the outside air is filtered through the dustproof net and then enters the collecting box, the cold air enters the air hood through the air pipe, and then enters the cooling shell through the air hood for cooling, thereby achieving rapid cooling after drying, thereby improving processing efficiency.

[0012] Preferably, a first heat insulation baffle is rotatably connected to the inner wall at one end of the cooling shell, and the first heat insulation baffle prevents the cold air inside the cooling shell from being quickly lost, thereby improving the cooling efficiency.

[0013] (III) Beneficial effects

[0014] The present invention provides a drying device for processing mung bean hot and sour powder. It has the following beneficial effects:

[0015] 1. In the present invention, the semiconductor heating plate preheats the air and delivers the hot air into the heating shell through the conveying pipe to preheat the vermicelli. The circulating hot air then performs primary preheating on the mung bean hot and sour vermicelli that has just entered the heating shell. The preheating can increase the initial temperature of the mung bean hot and sour vermicelli, making the subsequent microwave heating more efficient. The microwave heating transmitter utilizes the penetrability of microwaves to heat the vermicelli inside and outside at the same time, thereby shortening the drying time.

[0016] 2. In the present invention, the first ventilation fan is started, and the first ventilation fan blows the air at the cold end of the semiconductor heating plate into the air duct. The outside air is filtered through the dustproof net and then enters the collection box. The cold air enters the air hood through the air duct, and then enters the cooling shell through the air hood for cooling, thereby achieving rapid cooling after drying, thereby improving the processing efficiency.

[0017] 3. In the present invention, while the temperature is lowered by the cooling structure, the heating structure on one side is operated for drying. Undried mung bean hot and sour rice noodle noodles are placed on one side of the heating structure, and the cooled mung bean hot and sour rice noodle noodles are taken out through the one side of the cooling structure, thereby achieving uninterrupted drying and improving production efficiency.

[0018] 4. In the present invention, the second ventilation fan blows the hot air toward the front end and enters the interior of the heating shell through the first delivery pipe to form a hot air circulation. The hot air circulation can accelerate the evaporation of water and improve the drying efficiency. BRIEF DESCRIPTION OF THE DRAWINGS

[0019] Figure 1 A perspective view of the present invention;

[0020] Figure 2 A three-dimensional diagram of another viewing angle of the present invention;

[0021] Figure 3 A top view of the present invention;

[0022] Figure 4 It is a front cross-sectional view of the present invention;

[0023] Figure 5 is a side sectional view of the present invention;

[0024] Figure 6 It is a side sectional view of the heating box of the present invention.

[0025] Among them, 1. annular conveyor; 2. control console; 3. cooling structure; 301. cooling shell; 302. first heat insulation baffle; 303. air hood; 304. air pipe; 305. collection box; 306. first ventilation fan; 307. dustproof net; 4. heating structure; 401. heating shell; 402. second heat insulation baffle; 403. dehumidification structure; 4031. dehumidification box; 4032. drain valve; 40 33. Partition; 4034. Heat conducting plate; 4035. Heat conducting grid; 404. Heating box; 405. First air collecting box; 406. First connecting pipe; 407. Second connecting pipe; 408. Second air collecting box; 409. Delivery pipe; 410. Semiconductor heating plate; 411. Second ventilation fan; 412. Third heat insulating baffle; 413. Third ventilation fan; 414. Passage; 415. Microwave heating transmitter. DETAILED DESCRIPTION

[0026] The following will be combined with the drawings in the embodiments of the present invention to clearly and completely describe the technical solutions in the embodiments of the present invention. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without creative work are within the scope of protection of the present invention.

[0027] Embodiment 1:

[0028] like Figure 1-6 As shown, an embodiment of the present invention provides a drying device for processing mung bean hot and sour powder, comprising an annular conveyor 1 and a control console 2, wherein the control console 2 is arranged at one side of the front end of the annular conveyor 1, a cooling structure 3 is sleeved at one side of the upper end of the annular conveyor 1, a heating structure 4 is sleeved at the rear of the upper end surface of the annular conveyor 1, the heating structure 4 comprises a heating shell 401, a microwave heating transmitter 415 is arranged at one side of the center of the upper inner wall of the heating shell 401, a heating box 404 is arranged on the upper end surface of the heating shell 401 on one side of the microwave heating transmitter 415, a semiconductor heating plate 410 is fixedly connected to the center of the upper end surface of the heating box 404, a plurality of second ventilation fans 411 are arranged horizontally on the rear inner wall of the heating box 404, a conveying pipe 409 is fixedly connected to the front end surface of the heating box 404, and an output end of the conveying pipe 409 passes through the front end of the heating shell 401 and reaches the front inner wall of the heating shell 401.

[0029] The first air collecting box 405 is fixedly connected to the rear end face of the heating shell 401 at the rear end of the delivery pipe 409 output end, the first connecting pipe 406 is fixedly connected to the rear end face of the first air collecting box 405, the output end of the first connecting pipe 406 is fixedly connected to the dehumidification structure 403, the rear end face of the heating box 404 is fixedly connected to the second connecting pipe 407, the input end of the second connecting pipe 407 is fixedly connected to the second air collecting box 408, the second air collecting box 408 is fixedly connected to the rear end face of the heating shell 401, the semiconductor heating plate 410, the second ventilation fan 411, the third ventilation fan 413 and the microwave heating transmitter 415 are started, and the second ventilation fan 411 turns the semiconductor heating plate 410 to the rear end face of the heating box 404. The heat from the hot end of the sheet 410 is blown toward the front end and enters the interior of the heating shell 401 through the conveying pipe 409 to preheat the mung bean hot and sour vermicelli. At the same time, the channel 414 draws the air from the dehumidification box 4031 into the heating shell 401, and a negative pressure is generated inside the dehumidification box 4031. The air inside the heating shell 401 is drawn into the dehumidification box 4031 through the first air collecting box 405, and the air enters the heating shell 401 through the channel 414. When the second ventilation fan 411 is started, the air on the other side of the heating shell 401 is drawn out through the first connecting pipe 406 and enters the heating box 404 for heating, thereby realizing air circulation.

[0030] A third heat insulation baffle 412 and a second heat insulation baffle 402 are respectively provided at both ends of the interior of the heating shell 401 , and the second heat insulation baffle 402 and the third heat insulation baffle 412 can prevent heat from being lost too quickly.

[0031] The dehumidification structure 403 includes a dehumidification box 4031, a drain valve 4032 is fixedly connected to the lower rear end of one side wall of the dehumidification box 4031, a partition 4033 is fixedly connected to the center of the lower inner wall of the dehumidification box 4031, a heat conducting plate 4034 is fixedly connected to the rear center of the upper end surface of the dehumidification box 4031, and a heat conducting grid 4035 is fixedly connected to the lower end surface of the heat conducting plate 4034. The heat conducting plate 4034 is attached to the air pipe 304 to transfer a part of the lower temperature to the heat conducting grid 4035. The hot air entering the dehumidification box 4031 through the first connecting pipe 406 contains a large amount of water molecules, which are liquefied through pre-cooling and drip into the dehumidification box 4031. The drain valve 4032 is opened to discharge the water molecules for dehumidification.

[0032] A channel 414 is provided at the front of one side of the inner wall of the heating shell 401. The channel 414 is located at the front of the lower end of the dehumidification structure 403. Two third ventilation fans 413 are arranged horizontally inside the channel 414. The hot air after dehumidification is transported into the interior of the heating shell 401 through the channel 414 by the third ventilation fans 413 to preheat the mung bean spicy and sour vermicelli.

[0033] The cooling structure 3 includes a cooling shell 301, the upper end surface of the cooling shell 301 is fixedly connected to an air hood 303, the upper end surface of the air hood 303 is fixedly connected to an air pipe 304, the input end of the air pipe 304 is fixedly connected to a collecting box 305, the collecting box 305 is fixedly connected to the upper end of the heating box 404, the cold end of the semiconductor heating plate 410 passes through the lower end surface of the collecting box 305 and passes to the lower inner wall of the collecting box 305, and a plurality of first ventilation fans 306 are arranged front and back and fixedly connected to one side of the collecting box 305. A dustproof net 307 is fixedly connected to the inside of the collecting box 305 on one side of the ventilation fan 306. When the first ventilation fan 306 is started, the first ventilation fan 306 blows the air at the cold end of the semiconductor heating plate 410 into the air pipe 304. The outside air is filtered through the dustproof net 307 and then enters the collecting box 305. The cold air enters the air hood 303 through the air pipe 304, and then enters the cooling shell 301 through the air hood 303 for cooling, thereby achieving rapid cooling after drying, thereby improving the processing efficiency.

[0034] A first heat insulation baffle 302 is rotatably connected to the inner wall of one end of the cooling shell 301. The first heat insulation baffle 302 prevents the cold air inside the cooling shell 301 from being quickly lost, thereby improving the cooling efficiency.

[0035] Working principle: When in use, the mung bean hot and sour rice noodle is placed on the annular conveyor 1, and the annular conveyor 1 is started by the control console 2. The annular conveyor 1 drives the mung bean hot and sour rice noodle to rotate. When entering the interior of the heating shell 401, the semiconductor heating plate 410, the second ventilation fan 411, the third ventilation fan 413 and the microwave heating transmitter 415 are started. The second ventilation fan 411 blows the heat from the hot end of the semiconductor heating plate 410 to the front end, and enters the interior of the heating shell 401 through the conveying pipe 409, thereby heating the mung bean hot and sour rice noodle. Preheating is performed. At the same time, the channel 414 draws the air inside the dehumidification box 4031 into the heating shell 401, and a negative pressure is generated inside the dehumidification box 4031. The air inside the heating shell 401 is drawn into the dehumidification box 4031 through the first air collecting box 405, and the air enters the heating shell 401 through the channel 414. When the second ventilation fan 411 is started, the air on the other side of the heating shell 401 is drawn out through the first connecting pipe 406 and enters the heating box 404 for heating, thereby realizing air circulation.

[0036] The second heat insulation baffle 402 and the third heat insulation baffle 412 block to reduce heat loss, and the air re-entering the heating box 404 will also have residual heat, and then the heating power of the semiconductor heating plate 410 is adjusted according to the required temperature, thereby reducing energy consumption. When it moves to the lower end of the microwave heating transmitter 415, it is heated by microwaves. After the heating is completed, it passes through the third heat insulation baffle 412 and enters the cooling shell 301. The first ventilation fan 306 is started, and the first ventilation fan 306 blows the air at the cold end of the semiconductor heating plate 410 into the air pipe 304. The outside air is filtered through the dustproof net 307 and then enters the collection box 305. The cold air passes through the air pipe 304 and enters the air hood 303, and then enters the cooling shell 301 through the air hood 303 for cooling, thereby achieving rapid cooling after drying, thereby improving the processing efficiency.

[0037] While the cooling structure 3 is used to cool the noodles, the heating structure 4 on one side is operated to dry the noodles. Undried mung bean hot and sour rice noodles are placed on one side of the heating structure 4. The cooled mung bean hot and sour rice noodles are taken out through the cooling structure 3, thereby achieving uninterrupted drying and improving production efficiency.

[0038] Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that various changes, modifications, substitutions and variations may be made to the embodiments without departing from the principles and spirit of the present invention, and that the scope of the present invention is defined by the appended claims and their equivalents.

Claims

1. A drying device for processing mung bean hot and sour powder, comprising an annular conveyor (1) and a control console (2), wherein the control console (2) is arranged at one side of the front end of the annular conveyor (1), characterized in that: A cooling structure (3) is sleeved on one side of the upper end of the annular conveyor (1); a heating structure (4) is sleeved on the rear side of the upper end surface of the annular conveyor (1); the heating structure (4) comprises a heating shell (401); a microwave heating emitter (415) is provided on one side of the center of the upper inner wall of the heating shell (401); a heating box (404) is provided on the upper end surface of the heating shell (401) on one side of the microwave heating emitter (415); a semiconductor heating plate (410) is fixedly connected to the center of the upper end surface of the heating box (404); a plurality of second ventilation fans (411) are arranged horizontally on the rear inner wall of the heating box (404); a conveying pipe (409) is fixedly connected to the front end surface of the heating box (404). ), the output end of the delivery pipe (409) passes through the front end of the heating shell (401) and reaches the front inner wall of the heating shell (401); a first air collecting box (405) is fixedly connected to the rear end face of the heating shell (401) at the rear end of the delivery pipe (409) output end; a first connecting pipe (406) is fixedly connected to the rear end face of the first air collecting box (405); a dehumidification structure (403) is fixedly connected to the output end of the first connecting pipe (406); a second connecting pipe (407) is fixedly connected to the rear end face of the heating box (404); an input end of the second connecting pipe (407) is fixedly connected to the second air collecting box (408); and the second air collecting box (408) is fixedly connected to the rear end face of the heating shell (401).

2. A drying device for processing mung bean hot and sour powder according to claim 1, characterized in that: A third heat insulation baffle (412) and a second heat insulation baffle (402) are respectively provided at both ends of the interior of the heating shell (401).

3. A drying device for processing mung bean hot and sour powder according to claim 1, characterized in that: The dehumidification structure (403) comprises a dehumidification box (4031), a drain valve (4032) is fixedly connected to the rear of the lower end of one side wall of the dehumidification box (4031), a partition (4033) is fixedly connected to the center of the lower inner wall of the dehumidification box (4031), a heat conduction plate (4034) is fixedly connected to the rear of the center of the upper end surface of the dehumidification box (4031), and a heat conduction grid (4035) is fixedly connected to the lower end surface of the heat conduction plate (4034).

4. A drying device for processing mung bean hot and sour powder according to claim 1, characterized in that: A channel (414) is provided at the front of one side of the upper inner wall of the heating shell (401), and the channel (414) is located at the front of the lower end of the dehumidification structure (403). Two third ventilation fans (413) are arranged transversely inside the channel (414).

5. A drying device for processing mung bean hot and sour powder according to claim 1, characterized in that: The cooling structure (3) comprises a cooling shell (301), the upper end surface of the cooling shell (301) is fixedly connected to an air hood (303), the upper end surface of the air hood (303) is fixedly connected to an air pipe (304), the input end of the air pipe (304) is fixedly connected to a collecting box (305), the collecting box (305) is fixedly connected to the upper end of the heating box (404), the cold end of the semiconductor heating plate (410) passes through the lower end surface of the collecting box (305) and reaches the lower inner wall of the collecting box (305), a plurality of first ventilation fans (306) are fixedly connected in a front-to-back arrangement on one side of the collecting box (305), and a dustproof net (307) is fixedly connected to the inside of the collecting box (305) on one side of the first ventilation fan (306).

6. A drying device for processing mung bean hot and sour powder according to claim 5, characterized in that: A first heat insulation baffle (302) is rotatably connected to the inner wall of one end of the cooling shell (301).

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