Low-temperature drying and quality control method of caulis sargentodoxae decoction pieces

Abstract

This invention relates to the field of chicken blood vine drying technology, and provides a method for low-temperature drying and quality control of chicken blood vine slices. The method includes a drying chamber, with a feed inlet fixedly connected to one side of the top of the drying chamber. A fixed guide plate is fixedly connected to the top of the drying chamber near the feed inlet. Multiple limiting grooves are provided on both sides of the interior of the drying chamber. In this invention, the sliced ​​medicinal pieces are guided to the first-stage conveyor belt by the fixed guide plate. A first motor drives the conveyor belt to rotate, conveying the medicinal pieces forward. When the medicinal pieces are conveyed to the unloading plate, they slide onto the flipping guide plate. The flipping guide plate is inclined, and with the airflow from the blowing pipe, the medicinal pieces naturally flip during the sliding process. They are then conveyed to the next-stage conveyor belt, achieving step-by-step flipping and conveying. This avoids problems such as incomplete drying, localized undercooking, uneven drying and inconsistent color caused by poor ventilation at the bottom of the medicinal pieces and accumulation. This significantly improves the batch uniformity of the medicinal pieces and the finished product qualification rate.

Description

Technical Field

[0001] This invention relates to the field of chicken blood vine drying technology, and in particular to a method for low-temperature drying and quality control of chicken blood vine slices. Background Technology

[0002] Chicken blood vine is the dried vine stem of the legume *Dendrobium nobile*. It is a commonly used Chinese medicinal material. The processed slices are usually cut into 3-5 mm thick slices. The cross-section shows reddish-brown resinous secretions and clear texture. It contains active ingredients such as flavonoids, catechins, tannins, and glycosides, and has the effects of promoting blood circulation, nourishing blood, and regulating menstruation.

[0003] Chicken blood vine is dried at a low temperature of 40-50℃, which can gradually remove moisture in a mild environment. This can not only retain the active ingredients and ensure the efficacy to the greatest extent, but also maintain the natural reddish-brown appearance of the slices and avoid quality deterioration. At the same time, the finished product has uniform moisture content and is not easy to absorb moisture and mold during storage.

[0004] As disclosed in CN109186232A, this invention provides a high-efficiency drying device for sliced ​​chicken blood vine, comprising a housing. A feeding funnel is connected to the left side of the top of the housing. A heating chamber is fixedly connected to the right side of the inner cavity of the housing. A fan is fixedly connected to the right side of the top of the inner cavity of the housing. An air inlet pipe is connected to the top of the fan, extending from the top of the air inlet pipe to the top of the housing. An air delivery pipe is connected to the bottom of the fan. This invention, through the coordinated use of the housing, feeding funnel, heating chamber, fan, air inlet pipe, air delivery pipe, electric heating plate, air outlet pipe, first baffle, second baffle, guide plate, electric telescopic rod, pressure block, slicing blade, motor, first rotating rod, second rotating rod, roller, conveyor belt, discharge port, and feeding pipe, solves the problem of low processing efficiency in existing chicken blood vine slicing drying devices. This chicken blood vine slicing drying device has the advantage of high processing efficiency and is worthy of promotion.

[0005] In existing technology, chicken blood vine is placed on a slicing structure inside a drying chamber. An air pump pushes a pressure plate to squeeze the chicken blood vine and blades together, thus slicing it. The chicken blood vine slices fall onto a conveyor belt for transport and are dried by a drying structure. However, after the slices fall, they stick to the surface of the conveyor belt, resulting in uneven heating and incomplete drying. At the same time, the slices tend to accumulate as they fall, further hindering the flow of hot air and significantly reducing the overall drying effect. As a result, it is difficult to unify the moisture content, color, and quality of the finished product. Summary of the Invention

[0006] The purpose of this invention is to solve the problems in the prior art where the medicinal slices adhere tightly to the surface of the conveyor belt after falling, resulting in uneven heating and incomplete drying. At the same time, the medicinal slices tend to accumulate during the fall, further hindering the flow of hot air, significantly reducing the overall drying effect, and making it difficult to unify the moisture content, color, and quality of the finished product.

[0007] To achieve the above objectives, the present invention adopts the following technical solution: a low-temperature drying device for chicken blood vine slices, comprising a drying chamber, an inlet fixedly connected to one side of the top of the drying chamber, a fixed guide plate fixedly connected to the top of the drying chamber near the inlet, multiple limiting grooves opened on both sides of the inside of the drying chamber, multiple lifting grooves opened on the sides of the drying chamber different from the limiting grooves, a drying component provided on the top of the drying chamber away from the inlet, a guide frame fixedly connected to the bottom of the drying chamber at the inlet, a slicing component provided on one side of the guide frame, a drying turning structure provided at the bottom of the drying chamber at the fixed guide plate, the drying turning structure including a conveying component and a turning guide component, and a dust collection component provided on the outside of the drying chamber near the fixed guide plate.

[0008] In a preferred embodiment, the conveying assembly includes a conveyor belt and a first motor. The conveyor belt is arranged laterally and equidistantly inside the drying chamber at the bottom of the fixed guide plate. Mounting frames are provided on both sides of the conveyor belt and are fixedly connected to the drying chamber. The first motor is fixedly located outside the drying chamber on one side of the mounting frame and is used to drive the conveyor belt to rotate to convey chicken blood vine slices. A discharge plate is fixedly provided at the end of the mounting frame facing the conveyor belt for guiding the chicken blood vine slices.

[0009] In a preferred embodiment, the flipping guide assembly includes a flipping guide plate, which is obliquely and slidably disposed inside the drying chamber on one side of the lifting chute, and located at the bottom end of the unloading plate. A connecting plate is fixedly connected to the middle of the top of the flipping guide plate, and the connecting plate is slidably connected inside the lifting chute. A lead screw is threadedly connected to the middle of the connecting plate, and the top end of the lead screw is rotatably connected to the top end of the lifting chute. A servo motor is driven to the bottom end of the lead screw, and the servo motor is fixedly disposed inside the lifting chute. The servo motor drives the connecting plate to slide up and down through the lead screw, adjusting the distance between the flipping guide plate and the unloading plate to accommodate slices of different thicknesses and lengths.

[0010] In a preferred embodiment, fixing rings are fixedly connected to both sides of the top of the flipping guide plate, and an air blowing pipe is fixedly installed in the middle of the fixing ring. A connecting pipe is fixedly connected to one end of the air blowing pipe, and the connecting pipe is fixedly connected through the mounting frame and the drying box. Limiting rods are fixedly connected to both sides of the bottom of the flipping guide plate. The limiting rods are slidably connected inside the limiting groove. The flipping guide plate moves up and down, causing the limiting rods to slide in the limiting groove.

[0011] In a preferred embodiment, the dust collection assembly includes an air pump, which is fixedly installed on the side of the drying chamber near the feed frame. One end of the air pump is fixedly connected to an air suction pipe, the top end of which is fixedly inserted through the drying chamber. A filter box is fixedly connected to the middle of the air suction pipe, and the filter box is equipped with multiple filter plates inside to absorb dust generated during the feeding and slicing of the chicken blood vine.

[0012] In a preferred embodiment, an air outlet pipe is fixedly provided on the other side of the air pump. A connecting air head is fixedly connected to the end of the air outlet pipe away from the air pump. The connecting air head is fixedly connected to one of the connecting pipes. Two connecting air pipes are fixedly connected to one side of the connecting air head. The ends of the connecting air pipes away from the connecting air head are fixedly connected to the remaining connecting pipes respectively.

[0013] In a preferred embodiment, the drying assembly includes a dryer, which is fixedly installed at the top of the drying chamber on one side of the feed inlet. A heating tube is fixedly installed in the middle of the dryer, and an air supply frame is fixedly connected to the bottom of the dryer, with the air supply frame fixedly penetrating the interior of the drying chamber.

[0014] In a preferred embodiment, a protective shell is fixedly connected to the top of the dryer, protective covers are fixedly connected to both sides of the top of the protective shell, and a fan is fixedly installed at the bottom of the protective shell.

[0015] In a preferred embodiment, the slicing assembly includes a cylinder, which is fixedly disposed at the top of the drying chamber between the guide frame and the feed inlet. The output end of the cylinder slides through the drying chamber. A pressure plate is fixedly connected to the bottom end of the cylinder. A fixing frame is fixedly disposed at the bottom end of the pressure plate. One side of the bottom end of the fixing frame is fixedly connected to the guide frame. A blade is fixedly connected to the middle of the bottom end of the fixing frame.

[0016] This invention also provides a method for controlling the quality of low-temperature drying of chicken blood vine slices, comprising the following steps: S1. First, the chicken blood vine stem is put into the feed inlet. The stem is guided to the slicing component by the guide frame. The cylinder drives the pressure plate to move downward, pushing the stem towards the blade and cutting it into slices of uniform thickness. S2. Dust and impurities generated during the slicing process are drawn into the filter box through the air pump and the air suction pipe. After being filtered by the filter plate, the clean gas is delivered to the air blowing pipe through the air outlet pipe, the air head and the air pipe. S3. After slicing, the sliced ​​medicinal slices are guided to the first-stage conveyor belt by the fixed guide plate. The first motor drives the conveyor belt to rotate and transport the medicinal slices forward. When the medicinal slices are transported to the unloading plate, they slide onto the flipping guide plate. The flipping guide plate is set at an angle. With the airflow blown out by the air pipe, the medicinal slices are naturally flipped during the sliding process and then transported to the next-stage conveyor belt to achieve step-by-step flipping and transport. S4. The servo motor can drive the connecting plate to slide up and down through the lead screw, adjusting the distance between the flipping guide plate and the unloading plate to adapt to different thicknesses of medicinal slices. The fan in the dryer draws in air, which is heated to a low temperature of 40-50℃ by the heating tube and then evenly conveyed to the inside of the drying box through the air conveying frame to dry the medicinal slices on the conveyor belt at a low temperature. S5. During the drying process, the conveyor belt has a mesh structure, allowing hot air to pass through the mesh and fully contact the upper and lower surfaces of the slices. At the same time, the slices are turned multiple times by the turning guide plate to ensure that the upper and lower surfaces of the slices are evenly dried. The clean airflow blown out by the air pipe can assist in turning the slices and remove some moisture.

[0017] The beneficial effects of this invention are as follows: 1. In this invention, the sliced ​​medicinal slices are guided to the first-stage conveyor belt by a fixed guide plate. The first motor drives the conveyor belt to rotate and transport the medicinal slices forward. When the medicinal slices are transported to the unloading plate, they slide onto the flipping guide plate. The flipping guide plate is set at an angle. With the airflow blown out by the air pipe, the medicinal slices are naturally flipped during the sliding process. They are then transported to the next-stage conveyor belt, realizing step-by-step flipping and transport. This avoids problems such as incomplete drying, local undercooking, uneven drying and wetness, and inconsistent color caused by the lack of airflow at the bottom of the medicinal slices and accumulation. It greatly improves the batch quality uniformity of the medicinal slices and the qualified rate of the finished product.

[0018] 2. In this invention, the lead screw is driven by a servo motor to rotate, causing the connecting plate and the flipping guide plate to slide up and down as a whole. The guide distance between the flipping guide plate and the unloading plate can be precisely adjusted according to the different thicknesses and specifications of the chicken blood vine slices, adapting to the processing of slices of various specifications. At the same time, with the limit rod and the limit groove, the flipping guide plate moves up and down, causing the limit rod to slide in the limit groove, so that the bottom end of the flipping guide plate always maintains a fixed distance from the conveyor belt, providing sufficient space for the slices to fall and flip.

[0019] 3. In this invention, dust and impurities generated during slicing are drawn into the filter box via an air pump and suction pipe. After being filtered and purified by multi-layer filter plates, the clean airflow is delivered to the blowing pipe via the air outlet pipe, connecting air head, and connecting air pipe. This not only removes dust from the slices in real time, preventing contamination of the slices and ensuring the cleanliness of the finished product, but also uses the clean airflow to assist the slices in sliding and turning, improving the uniformity of turning. At the same time, the airflow can remove free moisture from the surface of the slices, preventing wet slices from sticking to the surface of the turning guide plate, effectively improving the efficiency of low-temperature drying, and realizing the integration of dust removal and purification with drying processing. The structure has a high degree of integration and strong practicality. Attached Figure Description

[0020] Figure 1 A schematic diagram of a method for low-temperature drying and quality control of chicken blood vine slices provided by the present invention; Figure 2 A cross-sectional structural schematic diagram of a method for low-temperature drying and quality control of chicken blood vine slices provided by the present invention; Figure 3 A schematic diagram of a drying oven structure for a low-temperature drying and quality control method for chicken blood vine slices provided by the present invention; Figure 4 A schematic diagram of the slicing component structure for a low-temperature drying and quality control method for chicken blood vine slices provided by the present invention; Figure 5 A schematic diagram of the drying component structure of a method for low-temperature drying and quality control of chicken blood vine slices provided by the present invention; Figure 6 A schematic diagram of the conveying component structure for a method of low-temperature drying and quality control of chicken blood vine slices provided by the present invention; Figure 7 A schematic diagram of the dust collection component structure for a low-temperature drying and quality control method for chicken blood vine slices provided by the present invention; Figure 8 This is a schematic diagram of the turning and guiding component structure of a low-temperature drying and quality control method for chicken blood vine slices provided by the present invention.

[0021] Legend: 1. Drying oven; 11. Feed inlet; 12. Guide frame; 13. Fixed guide plate; 14. Lifting chute; 15. Limiting chute; 21. Protective shell; 22. Protective cover; 23. Fan; 24. Dryer; 25. Heating tube; 26. Air supply frame; 31. Cylinder; 32. Pressure plate; 33. Fixed frame; 34. Blade; 41. Air pump; 42. Suction pipe; 43. Filter box; 44. Filter plate; 45. Air outlet pipe; 46. Connecting air head; 47. Connecting air pipe; 51. Conveyor belt; 511. Mounting frame; 512. First motor; 513. Unloading plate; 52. Turning guide plate; 521. Connecting plate; 522. Lead screw; 523. Servo motor; 524. Limiting rod; 525. Air blowing pipe; 526. Fixing ring; 527. Connecting pipe. Detailed Implementation

[0022] The technical solutions of the embodiments of the present invention will be clearly and completely described below with reference to the accompanying drawings. Obviously, the described embodiments are only some embodiments of the present invention, and not all embodiments. Based on the embodiments of the present invention, all other embodiments obtained by those skilled in the art without creative effort are within the scope of protection of the present invention.

[0023] Please see Figure 1 - Figure 8 The present invention provides a technical solution: a low-temperature drying device for chicken blood vine slices, including a drying box 1, a feed inlet 11 fixedly connected to one side of the top of the drying box 1, the feed inlet 11 is a square open structure to facilitate the input of chicken blood vine stems, and a fixed guide plate 13 is fixedly connected to the top of the drying box 1 near the feed inlet 11.

[0024] The fixed guide plate 13 is inclined. Multiple limiting slide grooves 15 are opened on both sides inside the drying box 1. Multiple lifting slide grooves 14 are opened on both sides inside the drying box 1, which are different from the limiting slide grooves 15. A drying component is provided on the top of the drying box 1 away from the feed inlet 11. A guide frame 12 is fixedly connected to the bottom of the drying box 1 at the feed inlet 11. A slicing component is provided on one side of the guide frame 12 for slicing the chicken blood vine stem into uniform slices.

[0025] The drying chamber 1 is equipped with a drying turning structure at the bottom of the fixed guide plate 13. The drying turning structure includes a conveying component and a turning guide component. A dust collection component is provided on the outside of the drying chamber 1 near the fixed guide plate 13 to collect dust and impurities generated during feeding and slicing.

[0026] like Figure 2 , Figure 6 , Figure 7 as well as Figure 8As shown, the conveying assembly includes a conveyor belt 51 and a first motor 512. The conveyor belt 51 is a perforated stainless steel mesh belt, which is arranged horizontally and equidistantly inside the drying box 1 at the bottom of the fixed guide plate 13. There is a height difference between adjacent conveyor belts 51, which facilitates the step-by-step conveying and flipping of the medicinal slices. Mounting frames 511 are provided on both sides of the conveyor belt 51. The mounting frames 511 are fixedly connected to the drying box 1 to provide support for the conveyor belt 51. The first motor 512 is fixedly installed outside the drying box 1 on one side of the mounting frame 511. The first motor 512 is used to drive the conveyor belt 51 to rotate to convey the chicken blood vine slices. A discharge plate 513 is fixedly installed at the end of the mounting frame 511 that faces the conveyor belt 51. The discharge plate 513 is inclined so that the medicinal slices on the upper conveyor belt 51 can be smoothly guided to the lower conveyor belt 51, while avoiding the accumulation of medicinal slices.

[0027] The flipping guide assembly includes a flipping guide plate 52, which is an inclined guide plate with a smooth surface and a slight curvature, allowing the medicinal slices to flip naturally during the sliding process. The flipping guide plate 52 is slidably disposed inside the drying chamber 1 on one side of the lifting chute 14, and is located at the bottom end of the unloading plate 513. A connecting plate 521 is fixedly connected to the middle of the top of the flipping guide plate 52, and the connecting plate 521 is slidably connected inside the lifting chute 14. A lead screw 522 is threadedly connected to the middle of 21. The top end of the lead screw 522 is rotatably connected to the top end of the lifting slide 14. A servo motor 523 is driven to the bottom end of the lead screw 522. The servo motor 523 is fixedly installed inside the lifting slide 14. The servo motor 523 drives the connecting plate 521 to slide up and down through the lead screw 522, adjusting the distance between the flipping guide plate 52 and the unloading plate 513 to adapt to different thicknesses and lengths of beverage slices, and to prevent the beverage slices from getting stuck or piling up during the feeding process.

[0028] Fixed rings 526 are fixedly connected to both sides of the top of the flipping guide plate 52. An air blowing pipe 525 is fixedly installed in the middle of the fixed ring 526 to blow the bottom of the beverage slices between the flipping guide plate 52 and the unloading plate 513, providing the beverage slices with the ability to flip. A connecting pipe 527 is fixedly connected to one end of the air blowing pipe 525. The connecting pipe 527 is fixedly connected through the mounting frame 511 and the drying box 1. Limiting rods 524 are fixedly connected to both sides of the bottom of the flipping guide plate 52. The limiting rods 524 are slidably connected inside the limiting groove 15. The flipping guide plate 52 moves up and down, causing the limiting rods 524 to slide in the limiting groove 15, so that the bottom of the flipping guide plate 52 always maintains a fixed distance from the conveyor belt 51, providing enough space for the beverage slices to fall and flip.

[0029] In this embodiment, the sliced ​​medicinal slices are guided by the fixed guide plate 13 to the first-stage conveyor belt 51. The first motor 512 drives the conveyor belt 51 to rotate and transport the medicinal slices forward. When the medicinal slices are transported to the unloading plate 513, they slide onto the flipping guide plate 52. The flipping guide plate 52 is set at an angle. With the airflow blown out by the air blowing pipe 525, the medicinal slices are naturally flipped during the sliding process. They are then transported to the next-stage conveyor belt 51 to achieve step-by-step flipping and transport. This avoids problems such as incomplete drying, local undercooking, uneven drying and wetness, and inconsistent color caused by the bottom of the medicinal slices being not air-permeable and piling up. It greatly improves the batch quality uniformity of the medicinal slices and the finished product qualification rate. The servo motor 523 drives the lead screw 522 to rotate, causing the connecting plate 521 and the flipping guide plate 52 to slide up and down as a whole. The guide distance between the flipping guide plate 52 and the unloading plate 513 can be precisely adjusted according to the different thicknesses and specifications of the chicken blood vine slices, adapting to the processing of various slice specifications. At the same time, in conjunction with the limiting rod 524 and the limiting slide 15, the flipping guide plate 52 moves up and down, causing the limiting rod 524 to slide in the limiting slide 15, so that the bottom end of the flipping guide plate 52 always maintains a fixed distance from the conveyor belt 51, providing sufficient space for the slices to fall and flip.

[0030] like Figure 2 , Figure 6 as well as Figure 7 As shown, the dust collection assembly includes an air pump 41, which is fixedly installed on the side of the drying chamber 1 near the guide frame 12. One end of the air pump 41 is fixedly connected to a suction pipe 42, the top end of which is fixedly inserted through the drying chamber 1 and extends to the top of the guide frame 12. It can directly extract dust generated during feeding and slicing. A filter box 43 is fixedly connected to the middle of the suction pipe 42. Multiple filter plates 44 are installed inside the filter box 43. The filter plates 44 are multi-layered filter structures with different pore sizes, which can effectively filter dust impurities and prevent them from polluting the internal environment of the drying chamber 1 or affecting the quality of the slices.

[0031] An air outlet pipe 45 is fixedly installed on the other side of the air pump 41. A connecting air head 46 is fixedly connected to the end of the air outlet pipe 45 away from the air pump 41. The connecting air head 46 is fixedly connected to one of the connecting pipes 527. Two connecting air pipes 47 are fixedly connected to one side of the connecting air head 46. The ends of the connecting air pipes 47 away from the connecting air head 46 are fixedly connected to the other connecting pipes 527 respectively. The gas drawn by the air pump 41 is filtered by the filter box 43 and then delivered to the blowing pipe 525 through the air outlet pipe 45, the connecting air head 46 and the connecting air pipes 47. The blowing pipe 525 can blow clean airflow onto the beverage slices on the flipping guide plate 52, which can not only assist the beverage slices to flip, but also prevent the beverage slices from sticking to the guide plate. At the same time, the airflow can remove some moisture and improve the drying efficiency.

[0032] In this embodiment, dust and impurities generated during the slicing process are drawn into the filter box 43 via the air pump 41 and the suction pipe 42. After being filtered and purified by the multi-layer filter plate 44, the clean airflow is delivered to the blowing pipe 525 via the air outlet pipe 45, the connecting air head 46, and the connecting air pipe 47. This not only removes the dust from the slices in real time, preventing the slices from being contaminated by impurities and ensuring the cleanliness of the finished product, but also uses the clean airflow to assist the slices in sliding and turning over, improving the uniformity of turning. At the same time, the airflow can remove free moisture from the surface of the slices and prevent wet slices from sticking to the surface of the turning guide plate 52, effectively improving the efficiency of low-temperature drying. This achieves the integration of dust removal and purification with drying processing, with high structural integration and strong practicality.

[0033] like Figure 2 and Figure 5 As shown, the drying assembly includes a dryer 24, which is fixedly installed at the top of the drying chamber 1 on one side of the feed inlet 11. The dryer 24 is a low-temperature hot air drying structure that can provide stable hot air at 40-50℃ to avoid high temperature damage to the heat-sensitive active ingredients in chicken blood vine. A heating tube 25 is fixedly installed in the middle of the dryer 24, and an air supply frame 26 is fixedly connected to the bottom of the dryer 24.

[0034] A protective shell 21 is fixedly connected to the top of the dryer 24. Protective covers 22 are fixedly connected to both sides of the top of the protective shell 21. A fan 23 is fixedly installed at the bottom of the protective shell 21 and the fan 23 can draw outside air into the dryer 24, heat it through the heating tube 25, and then transport it to the inside of the drying chamber 1 through the air conveying frame 26.

[0035] In this embodiment, the fan 23 inside the dryer 24 draws in air, which is heated to a low temperature of 40-50°C by the heating tube 25 and then evenly delivered to the inside of the drying chamber 1 through the air conveying frame 26 to dry the medicinal slices on the conveying component at a low temperature.

[0036] like Figure 2 and Figure 4 As shown, the slicing assembly includes a cylinder 31, which is fixedly installed at the top of the drying chamber 1 between the guide frame 12 and the inlet 11. The output end of the cylinder 31 slides through the drying chamber 1. A pressure plate 32 is fixedly connected to the bottom end of the cylinder 31. A fixing frame 33 is fixedly installed at the bottom end of the pressure plate 32. One side of the bottom end of the fixing frame 33 is fixedly connected to the guide frame 12. A blade 34 is fixedly connected to the middle of the bottom end of the fixing frame 33. The cylinder 31 can drive the pressure plate 32 to move up and down, pushing the chicken blood vine stem in the guide frame 12 toward the blade 34 to achieve uniform slicing.

[0037] In this embodiment, the stems of chicken blood vine are fed into the feed inlet 11 and guided to the top of the blade 34 by the guide frame 12. The cylinder 31 is activated to drive the pressure plate 32 to move downward. The pressure plate 32 squeezes the stems, and the chicken blood vine is pressed through the blade 34, thereby cutting them into slices of uniform thickness.

[0038] Working principle: Step 1: First, put the chicken blood vine stem into the feed inlet 11. The stem is guided to the slicing component by the guide frame 12. The cylinder 31 drives the pressure plate 32 to move downward, pushing the stem towards the blade 34 and cutting it into slices of uniform thickness. Step 2: Dust and impurities generated during the slicing process are drawn into the filter box 43 by the air pump 41 through the suction pipe 42. After being filtered by the filter plate 44, the clean gas is delivered to the blowing pipe 525 through the air outlet pipe 45, the connecting air head 46 and the connecting air pipe 47. Step 3: After slicing, the sliced ​​medicinal slices are guided by the fixed guide plate 13 to the first-stage conveyor belt 51. The first motor 512 drives the conveyor belt 51 to rotate and transport the medicinal slices forward. When the medicinal slices are transported to the unloading plate 513, they slide onto the flipping guide plate 52. The flipping guide plate 52 is set at an angle. With the airflow blown out by the air blowing pipe 525, the medicinal slices are naturally flipped during the sliding process and then transported to the next-stage conveyor belt 51 to achieve step-by-step flipping and transport.

[0039] Step 4: The servo motor 523 can drive the connecting plate 521 to slide up and down through the lead screw 522, adjusting the distance between the flipping guide plate 52 and the unloading plate 513 to adapt to different thicknesses of medicinal slices and avoid the medicinal slices from getting stuck or piling up. The fan 23 in the dryer 24 draws in air, which is heated to a low temperature of 40-50°C by the heating tube 25 and then evenly conveyed to the inside of the drying box 1 through the air conveying frame 26 to dry the medicinal slices on the conveying components at a low temperature.

[0040] Step 5: During the drying process, the conveyor belt 51 has a mesh structure, allowing hot air to pass through the mesh and fully contact the upper and lower surfaces of the medicinal slices. At the same time, the medicinal slices are turned over multiple times under the action of the turning guide plate 52, ensuring that the upper and lower surfaces of the medicinal slices can be dried evenly. This avoids problems such as incomplete drying and uneven color caused by sticking to the conveyor belt 51 or piling up. The clean airflow blown out by the air pipe 525 can assist in turning the medicinal slices over, while also removing some moisture, improving drying efficiency, and preventing the medicinal slices from sticking to the guide plate.

[0041] The above description is merely a preferred embodiment of the present invention and is not intended to limit the present invention in any other way. Any person skilled in the art may make changes or modifications to the above-disclosed technical content to create equivalent embodiments for application in other fields. However, any simple modifications, equivalent changes, and modifications made to the above embodiments based on the technical essence of the present invention without departing from the scope of the present invention shall still fall within the protection scope of the present invention.

Claims

1. A low-temperature drying apparatus for chicken blood vine slices, comprising a drying oven (1), characterized in that, A feed inlet (11) is fixedly connected to one side of the top of the drying box (1). A fixed guide plate (13) is fixedly connected to the top of the drying box (1) near the feed inlet (11). Multiple limiting grooves (15) are opened on both sides of the inside of the drying box (1). Multiple lifting grooves (14) are opened on both sides of the inside of the drying box (1) that are different from the limiting grooves (15). A drying component is provided on the top of the drying box (1) away from the feed inlet (11). A guide frame (12) is fixedly connected to the bottom of the drying box (1) at the feed inlet (11). A slicing component is provided on one side of the guide frame (12). A drying turning structure is provided at the bottom of the drying box (1) at the fixed guide plate (13). The drying turning structure includes a conveying component and a turning guide component. A dust collection component is provided on the outside of the drying box (1) near the fixed guide plate (13).

2. The low-temperature drying apparatus for chicken blood vine slices according to claim 1, characterized in that: The conveying assembly includes a conveyor belt (51) and a first motor (512). The conveyor belt (51) is arranged horizontally and equidistantly inside the drying box (1) at the bottom of the fixed guide plate (13). Mounting frames (511) are provided on both sides of the conveyor belt (51). The mounting frames (511) are fixedly connected to the drying box (1). The first motor (512) is fixedly provided outside the drying box (1) on one side of the mounting frame (511). The first motor (512) is used to drive the conveyor belt (51) to rotate to convey chicken blood vine slices. A discharge plate (513) is fixedly provided at the end of the mounting frame (51) that is conveying the conveyor belt (51) for guiding the chicken blood vine slices.

3. The low-temperature drying apparatus for chicken blood vine slices according to claim 1, characterized in that: The flipping guide assembly includes a flipping guide plate (52), which is obliquely and slidably disposed inside the drying box (1) on one side of the lifting slide (14), and the flipping guide plate (52) is located at the bottom end of the unloading plate (513). A connecting plate (521) is fixedly connected to the middle of the top of the flipping guide plate (52), and the connecting plate (521) is slidably connected inside the lifting slide (14). A lead screw (513) is threadedly connected to the middle of the connecting plate (521). 22), the top end of the lead screw (522) is rotatably connected to the top end of the lifting slide (14), and the bottom end of the lead screw (522) is connected to a servo motor (523). The servo motor (523) is fixedly installed inside the lifting slide (14). The servo motor (523) drives the connecting plate (521) to slide up and down through the lead screw (522) to adjust the distance between the flipping guide plate (52) and the unloading plate (513) to adapt to different thicknesses and lengths of medicinal slices.

4. The low-temperature drying apparatus for chicken blood vine slices according to claim 3, characterized in that: The top two sides of the flipping guide plate (52) are fixedly connected with fixing rings (526), ​​and the middle of the fixing ring (526) is fixedly provided with an air blowing pipe (525). One end of the air blowing pipe (525) is fixedly connected with a connecting pipe (527). The connecting pipe (527) is fixedly connected through the mounting frame (511) and the drying box (1). The two sides of the bottom end of the flipping guide plate (52) are fixedly connected with limiting rods (524). The limiting rods (524) are slidably connected inside the limiting groove (15). The flipping guide plate (52) moves up and down, causing the limiting rods (524) to slide in the limiting groove (15).

5. The low-temperature drying apparatus for chicken blood vine slices according to claim 1, characterized in that: The dust collection assembly includes an air pump (41), which is fixedly installed on the side of the drying box (1) near the guide frame (12). One end of the air pump (41) is fixedly connected to a suction pipe (42), the top end of the suction pipe (42) is fixedly inserted through the drying box (1), and a filter box (43) is fixedly connected to the middle of the suction pipe (42). The filter box (43) is equipped with multiple filter plates (44) inside to absorb dust generated during the feeding and slicing of chicken blood vine.

6. The low-temperature drying apparatus for chicken blood vine slices according to claim 5, characterized in that: An air outlet pipe (45) is fixedly installed on the other side of the air pump (41). A connecting air head (46) is fixedly connected to the end of the air outlet pipe (45) away from the air pump (41). The connecting air head (46) is fixedly connected to one of the connecting pipes (527). Two connecting air pipes (47) are fixedly connected to one side of the connecting air head (46). The end of the connecting air pipe (47) away from the connecting air head (46) is fixedly connected to the other connecting pipes (527).

7. The low-temperature drying apparatus for chicken blood vine slices according to claim 1, characterized in that: The drying assembly includes a dryer (24), which is fixedly installed on the top of the drying box (1) on one side of the feed inlet (11). A heating tube (25) is fixedly installed in the middle of the dryer (24), and an air supply frame (26) is fixedly connected to the bottom of the dryer (24). The air supply frame (26) is fixedly installed through the interior of the drying box (1).

8. The low-temperature drying apparatus for chicken blood vine slices according to claim 7, characterized in that: The top of the dryer (24) is fixedly connected to a protective shell (21), and protective covers (22) are fixedly connected to both sides of the top of the protective shell (21). A fan (23) is fixedly installed at the bottom of the protective shell (21) and the protective cover (22).

9. The low-temperature drying apparatus for chicken blood vine slices according to claim 1, characterized in that: The slicing assembly includes a cylinder (31), which is fixedly installed at the top of the drying chamber (1) between the guide frame (12) and the feed inlet (11). The output end of the cylinder (31) slides through the drying chamber (1). A pressure plate (32) is fixedly connected to the bottom end of the cylinder (31). A fixing frame (33) is fixedly installed at the bottom end of the pressure plate (32). One side of the bottom end of the fixing frame (33) is fixedly connected to the guide frame (12). A blade (34) is fixedly connected to the middle of the bottom end of the fixing frame (33).

10. A quality control method for low-temperature drying of chicken blood vine slices, characterized in that, The low-temperature drying apparatus for chicken blood vine slices according to any one of claims 1-9 includes the following steps: S1. First, put the chicken blood vine stem into the feed inlet (11). The stem is guided to the slicing component by the guide frame (12). The cylinder (31) drives the pressure plate (32) to move downward, pushing the stem towards the blade (34) and cutting it into slices of uniform thickness. S2. Dust and impurities generated during the slicing process are drawn into the filter box (43) through the air pump (41) and the air suction pipe (42). After being filtered by the filter plate (44), the clean gas is delivered to the blowing pipe (525) through the air outlet pipe (45), the connecting air head (46) and the connecting air pipe (47). S3. After slicing, the sliced ​​medicinal slices are guided by the fixed guide plate (13) to the first-level conveyor belt (51). The first motor (512) drives the conveyor belt (51) to rotate and transport the medicinal slices forward. When the medicinal slices are transported to the unloading plate (513), they slide onto the flipping guide plate (52). The flipping guide plate (52) is set at an angle. With the airflow blown out by the air blowing pipe (525), the medicinal slices are naturally flipped during the sliding process and then transported to the next level conveyor belt (51) to realize the step-by-step flipping and transport. S4. The servo motor (523) can drive the connecting plate (521) to slide up and down through the lead screw (522) to adjust the distance between the flipping guide plate (52) and the unloading plate (513) to adapt to different thicknesses of medicinal slices. The fan (23) in the dryer (24) draws in air, which is heated to a low temperature of 40-50°C by the heating tube (25) and then evenly transported to the inside of the drying box (1) through the air conveying frame (26) to dry the medicinal slices on the conveyor belt (51) at a low temperature. S5. During the drying process, the conveyor belt (51) has a mesh structure, and hot air can pass through the mesh to fully contact the upper and lower surfaces of the slices. At the same time, the slices are turned over multiple times under the action of the turning guide plate (52) to ensure that the upper and lower surfaces of the slices can be dried evenly. The clean airflow blown out by the air pipe (525) can assist the slices in turning over and take away some moisture.

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