A method for preparing a malt and waxy corn flake

Abstract

The application discloses a kind of boil malt tower and steamed waxy oat flake preparation methods, belong to oat production equipment technical field, boil malt tower includes: tower body, with tower cavity, the upper portion of tower cavity has feed inlet, lower portion has discharge port, feed inlet is higher than discharge port for making material freely fall in tower cavity;Steam plugboard includes transverse plugboard and longitudinal plugboard, transverse plugboard has transverse steam pipe, longitudinal plugboard has longitudinal steam pipe, transverse steam pipe and longitudinal steam pipe are located in tower cavity and all have steam port, transverse steam pipe and longitudinal steam pipe are staggered and set and mutually perpendicular.Upper and lower.Steamed waxy oat flake preparation method includes: oat in gravity falling process, steam heated to realize steamed waxy by the steam that staggered steam pipe sprays.This application does not need stirring device, the structure of boil malt tower is relatively simple, reduces equipment maintenance and troubleshooting workload.Meanwhile, avoid subsequent processing problem caused by stirring device to oat damage.

Description

Technical Field

[0001] This invention belongs to the technical field of oat production equipment, specifically relating to a method for preparing a cooking tower and steamed glutinous oat flakes. Background Technology

[0002] In the production process of oatmeal, the cooking of oats is a crucial step, directly affecting the taste, nutritional content, and feasibility of subsequent processing. Currently, most manufacturers use a cooking tower for oatmeal cooking. To ensure even heating of the oats, a stirring device and steam are usually combined to achieve simultaneous stirring and cooking.

[0003] However, the existing cooking method has certain drawbacks. During operation, the stirring device, due to its mechanical structure and working principle, can easily damage the oats. Oat grains are relatively fragile, and the direct contact between the stirring blades and the oats during stirring can cause the oat grains to break and the outer skin to peel off. This not only destroys the integrity of the oats, affecting the product's appearance, but may also cause the nutrients inside the oats to be released and lost prematurely during stirring, reducing the nutritional value of the oat flakes.

[0004] Furthermore, damaged oat grains may lead to uneven thickness and difficulty in shaping during subsequent processing into oat flakes, affecting product quality stability and production efficiency. With consumers increasingly demanding higher quality oat flakes and the market continuously growing to require high-quality oat flakes, existing oat cooking methods are no longer sufficient to meet the needs of producing high-quality steamed oat flakes.

[0005] Therefore, developing a method for preparing oatmeal using a cooking tower and steamed oat flakes that avoids damage to oats caused by stirring devices is of urgent practical significance. This will not only help improve the quality and nutritional value of oat flakes, but also increase production efficiency, enhance the product's competitiveness in the market, and promote the technological upgrading and development of the oat flake production industry. Summary of the Invention

[0006] The purpose of this invention is to provide a method for preparing cooked oat towers and steamed glutinous oat flakes, so as to achieve a good steaming effect without stirring when steaming oats.

[0007] To achieve the above objectives, embodiments of the present invention provide a cooked wheat tower, comprising: The tower body has a tower cavity, with a feed inlet at the top and a discharge outlet at the bottom. The feed inlet is higher than the discharge outlet to allow the material to fall freely inside the tower cavity. A steam baffle plate, comprising a horizontal baffle plate and a vertical baffle plate, wherein the horizontal baffle plate has a horizontal steam pipe and the vertical baffle plate has a vertical steam pipe, both the horizontal steam pipe and the vertical steam pipe are located inside the tower cavity and both have steam ports, and the horizontal steam pipe and the vertical steam pipe are staggered and perpendicular to each other.

[0008] For example, at least one embodiment of this disclosure provides a cooking tower in which a transverse material discharge interval is formed between two adjacent transverse steam pipes and a longitudinal material discharge interval is formed between two adjacent longitudinal steam pipes, and the transverse inserts and the longitudinal inserts are a plurality of plates arranged alternately in a vertical sequence.

[0009] For example, at least one embodiment of this disclosure provides a cooking tower for oats, wherein the upper part of the transverse steam pipe and the longitudinal steam pipe both have a guiding slope, and the lower part both have a vertical guiding surface. The guiding slope is used to guide the material to the transverse dropping interval and the longitudinal dropping interval. The steam port is disposed on the guiding slope and tilted upwards for blowing oats.

[0010] For example, at least one embodiment of this disclosure provides a cooking tower that also includes a passive rotating component. The passive rotating component is rotatably disposed below the vertical guide surface and is a spiral cone shape that is smaller at the top and larger at the bottom, and can be driven to rotate by the downward flow of material.

[0011] For example, at least one embodiment of this disclosure provides a cooking tower in which the passive rotating member also has the steam vent tilted upwards.

[0012] For example, at least one embodiment of this disclosure provides a cooking tower, wherein the passive rotating member is rotatable and slidably raised and lowered, and further includes a first elastic member, one end of which acts on the passive rotating member to provide an upward force to the passive rotating member.

[0013] For example, at least one embodiment of this disclosure provides a cooking tower in which the lower part of the passive rotating member has two locking heads and also includes an annular locking groove member. The annular locking groove member is disposed below the passive rotating member and has a plurality of circumferentially arranged locking grooves. When the passive rotating member is pressed down to the lowest end, the locking heads are locked in the locking grooves, preventing the passive rotating member from rotating.

[0014] For example, at least one embodiment of this disclosure provides a steam tower for cooking wheat, wherein a horizontal insert plate and a vertical insert plate constitute a group of steam insert plates, and the steam insert plates are arranged in several groups sequentially. It also includes a material-slowing assembly disposed between two adjacent groups of steam insert plates, the material-slowing assembly comprising: A slowing plate is inserted into the tower body and has several support parts arranged in a transverse direction, the support parts extending into the tower cavity; An inclined deceleration plate rotates on the support and is located above the support. It can receive oats falling from the steam plate. The inclined deceleration plate has a receiving state and a dropping state. When it is in the receiving state, it can continuously receive oats. When it is in the dropping state, the tilt angle relative to the receiving state increases, and the oats slide down under the action of gravity. The second elastic element has one end acting on the support part and the other end acting on the inclined deceleration plate, providing a force to keep the inclined deceleration plate in the receiving state, and gradually changing to the dropping state under the action of the gravity of the oats after the inclined deceleration plate receives more oats.

[0015] For example, in at least one embodiment of this disclosure, a cooking tower is provided, wherein the slow-feeding component further includes: A steam inserter is disposed on the inclined slowing plate, and several steam inserters are evenly arranged. Each steam inserter also has a steam port.

[0016] This invention also provides a method for preparing steamed glutinous oat flakes, comprising the following steps: the oats are heated by steam sprayed from staggered steam pipes during the gravity-falling process to achieve steaming.

[0017] The significant technical effects of the embodiments of the present invention are as follows: The staggered and perpendicular arrangement of the horizontal and vertical steam pipes ensures that the steam fully covers the oat grains as they fall. As the oats pass through the horizontal and vertical drop intervals, they come into full contact with the steam, achieving uniform heating and cooking. This avoids localized overheating or underheating, guaranteeing consistent product quality.

[0018] Because no stirring device is required, the oat cooking tower has a relatively simple structure, reducing the workload of equipment maintenance and troubleshooting. At the same time, it avoids subsequent processing problems caused by damage to the oats from the stirring device, such as uneven oat flake thickness and difficulty in shaping, thus improving production efficiency and reducing production costs. Attached Figure Description

[0019] To more clearly illustrate the technical solutions in the embodiments of the present invention, the drawings used in the description of the embodiments or the prior art will be briefly introduced below. Obviously, the drawings described below are only some embodiments of the present invention. For those skilled in the art, other drawings can be obtained based on these drawings without creative effort.

[0020] Figure 1 This is a schematic diagram of the structure of a wheat cooking tower in one embodiment of the present invention; Figure 2 for Figure 1A top view of the tower structure in the embodiment; Figure 3 for Figure 2 Schematic diagram of the sectional structure of the middle AA section; Figure 4 for Figure 3 A magnified schematic diagram of the C-shaped structure. Figure 5 for Figure 2 Schematic diagram of the cross-sectional structure of the middle BB; Figure 6 for Figure 5 A magnified schematic diagram of the middle D section; Figure 7 for Figure 5 A magnified schematic diagram of the central part of E; In the figure: tower body 100, tower cavity 110, feed inlet 120, discharge outlet 130, steam insert plate 200, horizontal insert plate 210, horizontal steam pipe 211, guide slope 212, vertical guide surface 213, longitudinal insert plate 220, longitudinal steam pipe 221, steam port 230, passive rotating component 300, clamp head 310, first elastic component 400, annular groove component 500, groove 510, material slowing component 600, material slowing insert plate 610, support part 611, inclined material slowing plate 620, second elastic component 630, steam insert head 640. Detailed Implementation

[0021] The embodiments of the technical solution of this application will now be described in detail with reference to the accompanying drawings. These embodiments are only used to more clearly illustrate the technical solution of this application and are therefore merely examples, and should not be used to limit the scope of protection of this application.

[0022] Unless otherwise defined, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which this application pertains; the terminology used herein is for the purpose of describing particular embodiments only and is not intended to limit the application; the terms “comprising” and “having”, and any variations thereof, in the specification, claims, and foregoing description of the drawings are intended to cover non-exclusive inclusion.

[0023] In the description of the embodiments of this application, technical terms such as "first" and "second" are used only to distinguish different objects and should not be construed as indicating or implying relative importance or implicitly specifying the number, specific order, or primary and secondary relationship of the indicated technical features. In the description of the embodiments of this application, "multiple" means two or more, unless otherwise explicitly defined.

[0024] In this document, the term "embodiment" means that a particular feature, structure, or characteristic described in connection with an embodiment may be included in at least one embodiment of this application. The appearance of this phrase in various places throughout the specification does not necessarily refer to the same embodiment, nor is it a separate or alternative embodiment mutually exclusive with other embodiments. It will be explicitly and implicitly understood by those skilled in the art that the embodiments described herein can be combined with other embodiments.

[0025] In the description of the embodiments of this application, the term "and / or" is merely a description of the association relationship between related objects, indicating that three relationships can exist. For example, A and / or B can represent: A existing alone, A and B existing simultaneously, and B existing alone. Additionally, the character " / " in this document generally indicates that the preceding and following related objects have an "or" relationship. In the description of the embodiments of this application, the term "multiple" refers to two or more (including two), similarly, "multiple groups" refers to two or more groups (including two groups), and "multiple pieces" refers to two or more pieces (including two pieces).

[0026] In the description of the embodiments of this application, the technical terms "center," "longitudinal," "lateral," "length," "width," "thickness," "upper," "lower," "front," "rear," "left," "right," "vertical," "horizontal," "top," "bottom," "inner," "outer," "clockwise," "counterclockwise," "axial," "radial," and "circumferential" indicate the orientation or positional relationship based on the orientation or positional relationship shown in the accompanying drawings. They are only for the convenience of describing the embodiments of this application and simplifying the description, and are not intended to indicate or imply that the device or element referred to must have a specific orientation, or be constructed and operated in a specific orientation. Therefore, they should not be construed as limitations on the embodiments of this application.

[0027] In the description of the embodiments in this application, unless otherwise expressly specified and limited, technical terms such as "installation," "connection," "joining," and "fixing" should be interpreted broadly. For example, they can refer to a fixed connection, a detachable connection, or an integral part; they can refer to a mechanical connection or an electrical connection; they can refer to a direct connection or an indirect connection through an intermediate medium. It can be the internal connection between two components or the interaction between two components.

[0028] Please see Figures 1-7The illustration shows a cooking tower according to an embodiment of the present invention, including a tower body 100 and a steam baffle 200. The tower body 100 has a tower cavity 110, with an inlet 120 at the upper part and an outlet 130 at the lower part. The inlet 120 is higher than the outlet 130 to allow the material to fall freely within the tower cavity 110. The steam baffle 200 includes a transverse baffle 210 and a longitudinal baffle 220. The transverse baffle 210 has a transverse steam pipe 211, and the longitudinal baffle 220 has a longitudinal steam pipe 221. Both the transverse steam pipe 211 and the longitudinal steam pipe 221 are located within the tower cavity 110 and each has a steam outlet 230. The transverse steam pipe 211 and the longitudinal steam pipe 221 are arranged in staggered layers and perpendicular to each other.

[0029] A transverse material drop interval is formed between two adjacent transverse steam pipes 211, and a longitudinal material drop interval is formed between two adjacent longitudinal steam pipes 221. The transverse insert plate 210 and the longitudinal insert plate 220 are several arranged alternately in a vertical sequence.

[0030] For example, the tower body 100 is generally rectangular, and the tower cavity 110 inside the tower body 100 provides space for material cooking. The feed inlet 120 is located at the upper part of the tower cavity 110, and the discharge outlet 130 is located at the lower part of the tower cavity 110. The feed inlet 120 is higher than the discharge outlet 130, forming a certain height difference, so that the oats can fall into the tower cavity 110 by gravity. The walls of the tower body 100 can be equipped with a heat insulation layer, using heat insulation materials such as rock wool or polyurethane foam, to reduce heat loss and improve energy utilization efficiency.

[0031] The tower body 100 serves as the main structure of the oat cooking tower. The feed inlet 120 is used for inputting oats, and the discharge outlet 130 is used for outputting the cooked oats. The free-falling process of the material within the tower body 100 provides the necessary time and space for sufficient contact between the steam and the oats. The insulation layer helps maintain a stable temperature within the tower cavity 110, reducing heat loss, lowering energy consumption, and ensuring that the oats are heated evenly during cooking, thus preventing temperature fluctuations from affecting the quality of the oats.

[0032] The steam baffle 200 consists of a horizontal baffle 210 and a vertical baffle 220, both of which are flat. The horizontal steam pipes 211 on the horizontal baffle 210 and the vertical steam pipes 221 on the vertical baffle 220 are made of seamless stainless steel. Steam outlets 230 are evenly distributed on the horizontal and vertical steam pipes 211 and 221. The diameter of the steam outlets 230 is relatively small, typically 2-5 mm, to ensure that steam is ejected at appropriate pressure and flow rate, achieving uniform heating of the oats. The horizontal and vertical steam pipes 211 and 221 are staggered and perpendicular to each other, forming staggered steam heating zones. Several horizontal and vertical baffles 210 and 220 are arranged alternately, with a horizontal feeding interval between adjacent horizontal steam pipes 211 and a vertical feeding interval between adjacent vertical steam pipes 221. The size of the feeding intervals is adjusted according to the size of the oat particles and the steam heating effect.

[0033] The steam inlet plate 200 is the core heating component of the oat cooking tower. Horizontal steam pipes 211 and vertical steam pipes 221, connected to a steam source, introduce steam into the tower cavity 110. Steam is ejected from the steam outlet 230, heating and cooking the oats from all directions as they fall freely. The staggered arrangement and layered configuration of the horizontal and vertical steam pipes ensures that steam covers the entire path of the falling oats, guaranteeing that the oats are fully contacted with steam at different locations for uniform cooking. Simultaneously, this heating method avoids direct damage to the oats from the stirring device, preserving the oats' integrity, nutritional components, and feasibility for subsequent processing to the greatest extent possible.

[0034] Unlike traditional stirring-based cooking methods, this oat cooker uses a steam baffle 200 to cook freely falling oats, eliminating the need for the oats to come into contact with mechanical parts such as the stirring paddles. This effectively avoids the squeezing and friction of the oat grains by the paddles during stirring, preventing the oat grains from breaking or the outer skin from peeling off, thus maintaining the integrity of the oats and improving the product's appearance and quality.

[0035] The intact shape of oat grains helps reduce the premature release and loss of internal nutrients during the cooking process. Traditional stirring methods may damage the cell structure of oats, making it easier for nutrients to escape. However, the non-contact cooking method of this oat tower better preserves the nutrients in oats, improves the nutritional value of oat flakes, and meets consumers' demand for healthy food.

[0036] The staggered and perpendicular arrangement of the horizontal steam pipes 211 and the vertical steam pipes 221, along with the spaced arrangement of multiple steam baffles 200, ensures that the steam can fully cover the oat grains as they fall. As the oats pass through the horizontal and vertical drop intervals, they come into full contact with the steam, achieving uniform heating and cooking, avoiding localized overheating or underheating, and guaranteeing the stability of product quality.

[0037] Because no stirring device is required, the oat cooking tower has a relatively simple structure, reducing the workload of equipment maintenance and troubleshooting. At the same time, it avoids subsequent processing problems caused by damage to the oats from the stirring device, such as uneven oat flake thickness and difficulty in shaping, thus improving production efficiency and reducing production costs.

[0038] Reducing oat damage means reducing raw material waste caused by oat grain breakage and improving raw material utilization. At the same time, consistent product quality helps reduce defect rates, further optimizing resource utilization and achieving sustainable development goals.

[0039] In some examples, both the transverse steam pipe 211 and the longitudinal steam pipe 221 have a guide slope 212 at the top and a vertical guide surface 213 at the bottom. The guide slope 212 guides the material to the transverse and longitudinal drop intervals. The steam port 230 is located on the guide slope 212 and tilted upwards for blowing the oats. A passive rotating component 300 is also included. The passive rotating component 300 is rotatably located below the vertical guide surface 213 and is a spiral cone shape, smaller at the top and larger at the bottom, capable of rotating as the material flows downwards. The passive rotating component 300 also has an upward-tilted steam port 230.

[0040] For example, the guide slope 212 and the vertical guide surface 213 are integrally formed with the transverse steam pipe 211 and the longitudinal steam pipe 221. The guide slope 212 is located above the transverse steam pipe 211 and the longitudinal steam pipe 221, and its inclination angle effectively guides the material falling from above to the transverse and longitudinal material drop intervals. The steam port 230 is located on the guide slope 212 and is inclined upward. The steam port 230 is circular with a diameter of 2-5 mm, and is evenly distributed on the guide slope 212 at certain intervals according to the requirements of steam flow rate and coverage area. The vertical guide surface 213 is located below the transverse steam pipe 211 and the longitudinal steam pipe 221. It is a planar structure perpendicular to the horizontal plane and is used to guide the material to flow vertically downward, ensuring that the material can fall accurately onto the passive rotating component 300 below.

[0041] The inclined guide surface 212 guides the material to distribute evenly, allowing it to enter the transverse and longitudinal drop intervals more orderly during its descent, preventing material accumulation on the steam pipe and ensuring sufficient contact between steam and material. The upward-sloping steam outlet 230 ejects steam that floats the oats, keeping them in a suspended or semi-suspended state during descent, further increasing the contact area and time between steam and oats, promoting uniform heating and cooking. The vertical guide surface 213 guides the material to fall vertically, providing a stable material flow for the rotation of the passive rotating component 300, ensuring that the passive rotating component 300 is continuously and stably driven to rotate by the material.

[0042] The passive rotating component 300 has an overall spiral conical structure, smaller at the top and larger at the bottom. Its smaller top diameter and the angle between the generatrix of the spiral cone and the horizontal plane ensure that the material flows smoothly downwards along the surface of the passive rotating component 300, while generating sufficient friction to drive its rotation. The passive rotating component 300 is rotatably positioned within the tower cavity 110, ensuring flexible and stable rotation. An upward-sloping steam port 230 is also provided on the surface of the passive rotating component 300. The diameter and distribution of the steam ports 230 are similar to those on the guide slope 212, ensuring uniform steam output. The passive rotating component 300 has an internal cavity connected to a steam source via a pipe, ensuring smooth steam entry into the passive rotating component 300 and exiting through the steam ports 230. To ensure uninterrupted steam delivery during rotation, a rotary joint can be installed to ensure continuous steam supply during rotation.

[0043] When oats and other materials fall from the vertical guide surface 213 and come into contact with the passive rotating component 300, due to the spiral conical structure of the passive rotating component 300 and the material's own gravity and flow inertia, the material will spiral downwards along the surface of the passive rotating component 300, thereby causing the passive rotating component 300 to rotate slowly. This rotation can slightly stir the oats, allowing them to tumble further during the fall, avoiding uneven heating in certain areas, while also avoiding damage to the oats like traditional stirring devices. In addition, steam is emitted from the steam vent 230 on the passive rotating component 300 to supplement the heating of the oats, further improving the cooking effect and ensuring that the oats are cooked evenly and thoroughly.

[0044] The guide ramp 212 guides the material to the transverse and longitudinal drop intervals, preventing material concentration in certain areas and ensuring a more uniform distribution of material in the steam heating zone. This ensures that the steam can fully contact each part of the material, reducing the problem of insufficient or excessive cooking in certain areas due to uneven material distribution, and improving the overall cooking uniformity.

[0045] The slight stirring action of the passive rotating component 300 causes the oats to tumble continuously as they fall, changing the contact position between the oats and the steam. Even when the steam is evenly distributed, the tumbling of the oats ensures that all parts fully absorb the heat from the steam, further improving the uniformity of cooking and making the quality of the oat flakes more consistent.

[0046] The upward-sloping steam inlet 230 on the feed guide slope 212 blows the oats into a relatively dispersed state during their descent, increasing the contact area between the steam and the oats. Simultaneously, the blowing action of the steam on the oats slows their descent, prolonging the contact time between the steam and the oats, allowing the steam heat to be transferred more fully to the oats, thus improving cooking efficiency and effectiveness.

[0047] The steam vent 230 on the passive rotating component 300 can heat the oats with steam from different angles during its rotation. This dynamic steam heating method, combined with the slight stirring action of the passive rotating component 300, ensures that the oats are in full contact with the steam in all directions, further enhancing the contact effect between the steam and the material and improving the cooking quality.

[0048] In some examples, induction probes can be installed between the transverse steam pipe 211 and the longitudinal steam pipe 221 to achieve automated and precise control, further achieving uniform cooking. Examples include temperature sensors and electronic noses that identify characteristic odors or compounds.

[0049] For example, a temperature sensor monitors the steam temperature between the horizontal steam pipe 211 and the vertical steam pipe 221 in real time. When the temperature sensor detects a temperature deviation from the preset cooking temperature range, it converts the temperature signal into an electrical signal and transmits it to the control system. Based on the received signal, the control system automatically adjusts the steam flow rate or pressure. For example, if the temperature is too high, the control system reduces the opening of the steam valve to decrease the amount of steam entering and lower the temperature; if the temperature is too low, it increases the opening of the steam valve to increase the steam supply, thereby achieving precise control of the cooking temperature and ensuring that the food is cooked in a uniform temperature environment for better cooking results.

[0050] An electronic nose mainly consists of a gas sensor array, a signal processing unit, and a pattern recognition unit. The gas sensor array contains multiple different types of gas sensors, which specifically respond to different characteristic odors or compounds. For example, some sensors are sensitive to volatile fatty acids emitted from food during cooking, while others have high sensitivity to compounds such as alcohols and aldehydes.

[0051] The gas sensors employ various types, including metal oxide semiconductor sensors and quartz crystal microbalance sensors. Metal oxide semiconductor sensors detect gases by detecting changes in conductivity caused by surface adsorption and reaction, while quartz crystal microbalance sensors identify gases by utilizing changes in crystal oscillation frequency due to mass changes. The signal processing unit amplifies and filters the weak electrical signals output from the gas sensor array, while the pattern recognition unit analyzes the processed signals using algorithms to identify characteristic odors or compounds emitted during the cooking process.

[0052] The electronic nose continuously monitors odor information in the space between the horizontal steam pipe 211 and the vertical steam pipe 221. During the steaming process, food releases various volatile compounds, and different steaming stages and degrees produce different odor characteristics. The electronic nose identifies these characteristic odors or compounds to determine the steaming status of the food. For example, when the concentration of a specific volatile compound reaches a certain threshold, it indicates that the food has been steamed to a certain degree. The electronic nose transmits this information to the control system, which adjusts steam parameters accordingly, such as steam temperature, flow rate, or steaming time, to ensure uniform steaming and achieve the desired steaming effect.

[0053] In some examples, the passive rotating member 300 is configured to rotate and slide vertically, and also includes a first elastic member 400. One end of the first elastic member 400 acts on the passive rotating member 300, and the other end acts on a support member installed on the inner wall of the tower cavity 110, to provide an upward force to the passive rotating member 300. The lower part of the passive rotating member 300 has two locking heads 310, and also includes an annular locking groove member 500. The annular locking groove member 500 is located below the passive rotating member 300 and has several circumferentially arranged locking grooves 510. When the passive rotating member 300 is pressed down to the lowest point, the locking heads 310 are locked in the locking grooves 510, preventing the passive rotating member 300 from rotating.

[0054] For example, the first elastic element 400 is a compression spring. One end abuts against a support installed on the inner wall of the tower cavity 110, and the other end abuts against the passive rotating element 300 through a thrust bearing. The thrust bearing is installed at the top inside the passive rotating element 300, with one end in contact with the first elastic element 400 and the other end abutting against the passive rotating element 300. This ensures that the first elastic element 400 can provide an upward force to the passive rotating element 300, while avoiding direct contact between the elastic element and the passive rotating element 300, which would affect its rotation. The passive rotating element 300 achieves rotation and sliding motion through the cooperation of a guide post and a guide sleeve. The guide post is vertically installed on the steam baffle 200, and the guide sleeve is fitted onto the guide post and fixedly connected to the passive rotating element 300. The gap between the guide sleeve and the guide post ensures smooth sliding of the passive rotating element 300 on the guide post while limiting its horizontal displacement, ensuring the stability of rotation and lifting.

[0055] The first elastic element 400 provides an upward elastic force to the passive rotating element 300, keeping it in a higher position under normal circumstances. When the material flow rate is high or the material particles are large, exerting significant pressure on the passive rotating element 300, the passive rotating element 300 overcomes the elastic force of the first elastic element 400 and slides downward, reducing the impact force of the material on the passive rotating element 300 and preventing damage to the passive rotating element 300 or excessive compression of the oats due to excessive pressure. Simultaneously, this lifting and sliding structure can adaptively adjust the position of the passive rotating element 300 according to the characteristics and flow rate of the material, ensuring proper stirring and steam heating of the oats under different operating conditions.

[0056] The chuck head 310 is a block-shaped structure, located on both sides of the lower part of the passive rotating component 300. Its shape and size are adapted to the chuck groove 510 on the annular chuck groove component 500. The annular chuck groove component 500 is an annular flat plate structure, located below the passive rotating component 300. The chuck groove 510 is a concave groove structure, evenly arranged along the circumference of the annular chuck groove component 500.

[0057] When the amount of material received by the annular groove 500 is excessive, the weight of the material will press the annular groove 500 down to its bottom. At this time, the locking head 310 at the bottom of the passive rotating component 300 is precisely locked in the groove 510, preventing the passive rotating component 300 from rotating. This design effectively avoids damage to the oats caused by the passive rotating component 300 rotating too fast due to excessive oats. Too much oats may cause the rotation speed of the passive rotating component 300 to exceed the safe range, and excessive stirring may damage the oat grains. In this way, the system can automatically adjust the rotation state of the passive rotating component 300 according to the amount of material, ensuring that the oats receive appropriate stirring for even heating during cooking without being damaged by excessive stirring. This further improves the adaptability of the oat cooking tower to different amounts of material and its ability to protect the oats.

[0058] The lifting and sliding structure of the first elastic element 400 and the passive rotating element 300 enables the oat cooking tower to adaptively adjust the position of the passive rotating element 300 according to the pressure of the material. Whether processing oats of different densities or at different feeding speeds, the passive rotating element 300 can optimize the contact and mixing effect with the material through lifting and lowering. This adaptive capability reduces the need for manual intervention, improves the stability and reliability of the equipment under different operating conditions, and ensures that the oat cooking quality is not affected by the material characteristics and feeding conditions.

[0059] The engagement of the clamp 310 and the annular groove 500 allows the oat cooker to automatically adjust the rotation of the passive rotating component 300 based on the amount of material. When the material amount is normal, the passive rotating component 300 rotates freely, providing appropriate stirring for the oats; however, when the material amount is excessive, the passive rotating component 300 stops rotating to avoid over-stirring and damaging the oats. This adaptive mechanism further enhances the cooker's adaptability to different production scales and material flow rates, ensuring the stability of product quality.

[0060] In some examples, a transverse insert 210 and a longitudinal insert 220 constitute a group of steam inserts 200. Several groups of steam inserts 200 are arranged vertically. The steam inserts 200 also include a material buffer assembly 600, which is disposed between two adjacent groups of steam inserts 200. The material buffer assembly 600 includes a material buffer insert 610, an inclined material buffer plate 620, a second elastic element 630, and a steam insertion head 640. The material buffer insert 610 is inserted into the tower body 100 and has several support portions 611 arranged horizontally. The support portions 611 extend into the tower cavity 110. The inclined material buffer plate 620 rotates on the support portions 611 and is located above the support portions 611. It can receive oats falling from the steam inserts 200. The inclined material buffer plate 620 has a receiving state and a falling state. When it is in the receiving state, it can continuously receive oats. When it is in the falling state, the tilt angle relative to the receiving state increases, and the oats slide down under the action of gravity.

[0061] The second elastic element 630 acts on the support part 611 at one end and on the inclined deceleration plate 620 at the other end, providing force to keep the inclined deceleration plate 620 in the receiving state. As the inclined deceleration plate 620 receives more oats, it gradually changes to the dropping state under the action of gravity of the oats. Steam insert heads 640 are provided on the inclined deceleration plate 620, and are arranged in several evenly, and also have steam ports 230.

[0062] For example, the slowing feed baffle 610 is generally flat, and several support parts 611 are arranged horizontally along the upper edge of the slowing feed baffle 610. The support parts 611 are plate-shaped structures, with one end fixed to the slowing feed baffle 610 and the other end extending into the tower cavity 110. The installation position is located between two adjacent sets of steam baffles 200 to ensure that the installation is firm and easy to disassemble and maintain.

[0063] The slowing plate 610 mainly serves to support the inclined slowing plate 620. Its support part 611, which extends into the tower cavity 110, provides a stable support point for the inclined slowing plate 620, enabling the inclined slowing plate 620 to maintain a suitable position within the tower.

[0064] The inclined deceleration plate 620 is a flat plate, rotatably connected to the support part 611 via a pin or pivot, and located above the support part 611. In the receiving state, the inclined deceleration plate 620 has a small angle of inclination relative to the horizontal plane, generally between 10° and 20°. This angle ensures that the oats can gradually accumulate on the plate without slipping off too quickly. As the amount of oats on the inclined deceleration plate 620 increases, under the influence of gravity, the plate gradually rotates to the dropping state. At this point, the angle of inclination relative to the receiving state increases, generally between 20° and 30°, allowing the oats to slide smoothly under gravity. The surface of the inclined deceleration plate 620 is polished to reduce friction between the oats and the plate, enabling the oats to slide smoothly.

[0065] The inclined buffer plate 620 serves to cushion the falling speed and control the amount of oats in the oat cooking tower. In its receiving state, it continuously receives oats falling from the upper steam baffle 200, allowing the oats to gradually accumulate on the plate. As the weight of the oats increases, the inclined buffer plate 620 overcomes the elastic force of the second elastic element 630 and gradually rotates to the falling state. At this point, the oats slide down rapidly under gravity and enter the heating area of ​​the next set of steam baffles 200. This design prevents a large influx of oats into the next set of steam baffles 200 in a short period, ensuring a uniform distribution of oats among the different steam baffles 200, which is beneficial for sufficient contact between steam and oats, achieving a more uniform cooking effect.

[0066] The second elastic element 630 is a spring, with one end acting on the support part 611 and the other end acting on the inclined buffer plate 620. The second elastic element 630 provides a force to keep the inclined buffer plate 620 in a receiving state. When the oats begin to be received, the spring force keeps the inclined buffer plate 620 at a small tilt angle, i.e., in the receiving state. As the weight of the oats on the inclined buffer plate 620 gradually increases, when the torque generated by the gravity of the oats exceeds the torque generated by the elastic force of the second elastic element 630, the inclined buffer plate 620 begins to rotate, gradually changing to a dropping state. The presence of the second elastic element 630 makes the state change of the inclined buffer plate 620 more stable and controllable, avoiding the instantaneous flipping of the inclined buffer plate 620 due to a sudden large accumulation of oats, ensuring the orderly falling process of the oats, thereby improving the stability and uniformity of the cooking process.

[0067] The steam inserters 640 are columnar structures, evenly arranged on the inclined buffer plate 620. Their number is determined by the area of ​​the inclined buffer plate 620 and the steam distribution requirements. Each steam inserter 640 is equipped with a circular steam port 230, with a diameter of 2-5 mm, also evenly distributed at certain intervals on the steam inserter 640. The steam inserters 640 are fixed to the inclined buffer plate 620, and their interiors are connected to the steam source via pipes to ensure that steam can smoothly exit from the steam port 230.

[0068] The steam insert 640 supplements the steam heating during the oat cooking process. As the oats are received and slide down the inclined feeding plate 620, steam is emitted from the steam outlet 230 on the steam insert 640 to further cook the oats. This not only increases the contact time and area between the steam and the oats, but also, because the steam inserts 640 are evenly distributed on the inclined feeding plate 620, the oats are heated by steam at different positions on the inclined feeding plate 620, further improving the uniformity of oat cooking. This ensures that the oats are continuously and thoroughly cooked during the transition from one set of steam inserts 200 to the next, thus improving the quality of the oat flakes.

[0069] The slowing assembly 600 effectively controls the flow rate of oats from one set of steam baffles 200 to the next by changing the receiving and dropping state of the inclined slowing plate 620. This prevents a large amount of oats from falling in a short period of time, allowing the oats to be more evenly distributed among the different steam baffles 200. In this way, the steam can fully contact the oats, reducing the problem of undercooking or overcooking in some areas due to material accumulation, improving the overall uniformity of oat cooking, and ensuring the quality stability of the final oat flake product.

[0070] The steam inserters 640 provide supplemental steam heating to the oats as they remain and slide down the inclined feed plate 620. Because the steam inserters 640 are evenly distributed, the oats receive steam heating at different positions on the inclined feed plate 620, further ensuring the uniformity of oat cooking during the transition process. This continuous heating during the oat's descent compensates for any potential unevenness in steam distribution within the tower, improving the quality of oat cooking.

[0071] Under the action of the second elastic element 630, the inclined deceleration plate 620 smoothly transitions from a receiving state to a dropping state, avoiding sudden impacts and large accumulations of oats during their descent. This not only ensures stable flow of oats within the cooking tower but also reduces the impact on the steam baffle 200 and the tower body 100, extending the equipment's service life. Simultaneously, the stable material flow helps maintain stable contact between steam and oats, making the cooking process more stable and reducing instability in cooking results caused by fluctuations in material flow.

[0072] The second elastic element 630 automatically adjusts the tilt angle of the inclined buffer plate 620 according to the amount of oats received, achieving adaptive adjustment of the oat drop volume. This adaptive mechanism enables the buffer component 600 to adapt to different feeding speeds and oat flow rates without frequent manual intervention, improving the stability and reliability of equipment operation and ensuring that the oat cooking tower can operate normally under different production conditions, producing high-quality oat flake products.

[0073] This embodiment also proposes a method for preparing steamed glutinous oat flakes, including the following steps: The screened oats are fed into the tower cavity 110 of the cooking tower body 100 through the feed port 120. The feeding speed needs to be adjusted according to the processing capacity of the cooking tower and the characteristics of the oats. Generally, for large-scale production, the feeding speed can be controlled at several tons per hour, while for small-scale production, it should be reduced accordingly. For example, the feeding amount can be precisely controlled by adjusting the speed of the feed conveyor belt or the rotation speed of the screw feeder to ensure that the oats can enter the tower cavity 110 evenly and stably.

[0074] Oatmeal falls into tower cavity 110 under gravity. At this time, horizontal steam pipe 211 and vertical steam pipe 221, connected to a steam source, eject steam from steam port 230. The staggered and perpendicular arrangement of the steam pipes ensures that steam covers the entire path of the falling oatmeal. The oatmeal makes full contact with the steam during its descent, achieving uniform cooking. Steam temperature and pressure are key factors affecting the cooking effect. For example, for oatmeal requiring a softer texture, the steam temperature and pressure can be appropriately increased, and the cooking time extended; for products aiming to retain more of the original oat flavor, relatively lower temperatures and pressures can be used.

[0075] The buffer assembly 600, positioned between two adjacent sets of steam baffles 200, plays a crucial role. The inclined buffer plate 620, under the action of the second elastic element 630, is in a receiving state, continuously catching oats falling from the upper steam baffle 200. As the amount of oats received increases, the inclined buffer plate 620 gradually rotates to a dropping state under the weight of the oats, ensuring the oats evenly enter the next set of steam baffles 200. During this process, the steam insert head 640 ejects steam from the steam port 230 to supplement the heating of the oats, further improving the uniformity of cooking. For example, the initial tilt angle of the inclined buffer plate 620, the elastic coefficient of the second elastic element 630, and the steam parameters of the steam insert head 640 can be adjusted according to the oat particle size and moisture content to adapt to the cooking requirements of different oats.

[0076] It should be noted that the above embodiments are only used to illustrate the technical solutions of the present invention and not to limit them. Although the present invention has been described in detail with reference to preferred embodiments, those skilled in the art should understand that modifications or equivalent substitutions can be made to the technical solutions of the present invention without departing from the spirit and scope of the technical solutions of the present invention, and all such modifications or substitutions should be covered within the scope of protection of the claims of the present invention.

Claims

1. A type of boiled wheat tower, characterized in that, include: The tower body (100) has a tower cavity (110), the upper part of the tower cavity (110) has a feed inlet (120) and the lower part has a discharge outlet (130), the feed inlet (120) is higher than the discharge outlet (130) so that the material falls freely in the tower cavity (110); A steam baffle plate (200) includes a horizontal baffle plate (210) and a vertical baffle plate (220). The horizontal baffle plate (210) has a horizontal steam pipe (211), and the vertical baffle plate (220) has a vertical steam pipe (221). The horizontal steam pipe (211) and the vertical steam pipe (221) are both located in the tower cavity (110) and both have steam ports (230). The horizontal steam pipe (211) and the vertical steam pipe (221) are arranged in staggered layers and perpendicular to each other.

2. A wheat-cooking tower according to claim 1, characterized in that, A transverse material discharge interval is formed between two adjacent transverse steam pipes (211), and a longitudinal material discharge interval is formed between two adjacent longitudinal steam pipes (221). The transverse inserts (210) and the longitudinal inserts (220) are several arranged alternately in a vertical sequence.

3. A wheat-cooking tower according to claim 1, characterized in that, The upper part of the horizontal steam pipe (211) and the vertical steam pipe (221) both have a guide slope (212) and the lower part both have a vertical guide surface (213). The guide slope (212) is used to guide the material to the horizontal drop interval and the vertical drop interval. The steam port (230) is set on the guide slope (212) and tilted upwards, and is used to blow oats.

4. A wheat-cooking tower according to claim 3, characterized in that, It also includes a passive rotating component (300), which is rotatably disposed below the vertical guide surface (213) and is a spiral cone shape with a smaller top and a larger bottom, and can be driven to rotate by the downward flow of material.

5. A wheat-cooking tower according to claim 4, characterized in that, The passive rotating component (300) also has the steam port (230) tilted upwards.

6. A wheat-cooking tower according to claim 5, characterized in that, The passive rotating member (300) is rotatable and slidably raised and lowered, and also includes a first elastic member (400), one end of which acts on the passive rotating member (300) to provide an upward force to the passive rotating member (300).

7. A wheat-cooking tower according to claim 5, characterized in that, The lower part of the passive rotating member (300) has two locking heads (310) and also includes an annular locking groove member (500). The annular locking groove member (500) is located below the passive rotating member (300) and has a plurality of circumferentially arranged locking grooves (510). When the passive rotating member (300) is pressed down to the lowest end, the locking heads (310) are locked in the locking grooves (510) to prevent the passive rotating member (300) from rotating.

8. A wheat-cooking tower according to claim 7, characterized in that, A transverse insert (210) and a longitudinal insert (220) constitute a set of steam inserts (200), and the steam inserts (200) are arranged in several sets sequentially. The set also includes a material buffer assembly (600), which is disposed between two adjacent sets of steam inserts (200). The material buffer assembly (600) includes: A slowing plate (610) is inserted into the tower body (100) and has a plurality of support parts (611) arranged in a transverse direction, the support parts (611) extending into the tower cavity (110). An inclined buffer plate (620) rotates on the support part (611) and is located above the support part (611). It can receive the oats falling from the steam plate (200). The inclined buffer plate (620) has a receiving state and a falling state. When it is in the receiving state, it can continuously receive the oats. When it is in the falling state, the tilt angle relative to the receiving state increases, and the oats slide down under the action of gravity. The second elastic element (630) acts on the support part (611) at one end and on the inclined buffer plate (620) at the other end, providing the inclined buffer plate (620) with a force to keep it in the receiving state, and gradually changing to the dropping state under the gravity of the oats after the inclined buffer plate (620) receives more oats.

9. A wheat-cooking tower according to claim 8, characterized in that, The material slowing assembly (600) further includes: A steam inserter (640) is disposed on the inclined buffer plate (620) and is arranged in a plurality of evenly spaced parts. The steam inserter (640) also has the steam port (230).

10. A method for preparing steamed glutinous oat flakes, characterized in that, Includes the following steps: As the oats fall under gravity, they are heated by steam emitted from crisscrossing steam pipes, achieving a soft and chewy texture.

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