Device for preparing Maotai glutinous rice cake ice cream

Abstract

The utility model discloses a device for preparing Maotai glutinous rice cake ice cream. The device comprises a freezing machine; the encrusting machine is arranged at the downstream of the congelation machine, a discharge port of the congelation machine is communicated with an encrusting machine head of the encrusting machine through a pipeline, and a flour adding groove of the encrusting machine is communicated with the encrusting machine head and is used for conveying flour to the encrusting machine head; the upstream section of the first conveying belt is positioned under the encrusting machine head; the powder wrapping machine comprises a dust raising bin arranged in a sealed mode, the section, located in the dust raising bin, of the first conveying belt is a midstream section, a starch layer is laid on the midstream section, the powder wrapping machine further comprises an air supply part, and an air outlet of the air supply part is located in the dust raising bin and used for blowing air to raise starch of the starch layer; the controller is electrically connected with the pump body, the encrusting machine, the first driving part and the air supply part. According to the device, related processes before freezing the Maotai glutinous rice ice cream can be completed at the fastest speed, and diffusion of melted Maotai wine caused by too long time is avoided.

Description

Technical Field

[0001] The utility model relates to the technical field of glutinous rice cake ice cream preparation equipment, and particularly relates to a device for preparing Moutai glutinous rice cake ice cream. Background Art

[0002] Glutinous rice cake ice cream is mainly made of glutinous rice. Its appearance is cute and Q-shaped, and it can stretch. The glutinous rice skin wraps the cold ice cream. It has a soft and smooth taste, a long and natural rice fragrance, and a sweet and charming inner core. The fragrance of Moutai is also very popular. If the two are combined, it will obviously be deeply loved by consumers.

[0003] In the prior art, there is no special equipment for producing Moutai glutinous rice cake ice cream after combining the two. Moreover, how to quickly lock the fragrance of Moutai so that the Moutai glutinous rice cake ice cream has a pure Moutai flavor is the primary consideration.

[0004] Therefore, how to provide a device for preparing Moutai glutinous rice cake ice cream has become an urgent technical problem for those skilled in the art. Summary of the Invention

[0005] To achieve the above object, the utility model provides a device for preparing Moutai glutinous rice cake ice cream. The product produced by using this device can retain the fragrance of Moutai liquor.

[0006] The specific technical solution is as follows:

[0007] A device for preparing Moutai glutinous rice cake ice cream includes:

[0008] A freezing machine, which is used to receive the mixed slurry after mixing Moutai liquor and glutinous rice cake and freeze it;

[0009] A stuffing machine, which is arranged downstream of the freezing machine. The discharge port of the freezing machine is connected to the stuffing head of the stuffing machine through a pipeline provided with a pump body so as to directly convey the mixed slurry to the stuffing head. The flour adding tank of the stuffing machine is connected to the stuffing head for conveying flour to the stuffing head;

[0010] A first conveyor belt and a first driving part for driving it. The upstream section of the first conveyor belt is located directly below the stuffing head and is used to receive the ice cream formed by stuffing and dropping from the stuffing head;

[0011] The breading machine includes a dust-raising bin which is hermetically arranged. The two ends of the dust-raising bin along the extending direction of the first conveyor belt are respectively the front end and the rear end. The front end and the rear end are both provided with perforations for the first conveyor belt to pass through. The section of the first conveyor belt located inside the dust-raising bin is the middle section, and a starch layer is laid on this middle section. The breading machine further includes an air supply part, and the air outlet of the air supply part is located inside the dust-raising bin for blowing to raise the starch in the starch layer. The thickness of the starch layer is 1 - 2 mm;

[0012] The controller is electrically connected to the pump body, the stuffing machine, the first driving part, and the air supply part.

[0013] Preferably, it further includes a powder sprinkling machine which is arranged above the position near the upstream end of the upstream section of the first conveyor belt and is used for sprinkling powder onto the rotating first conveyor belt to form the starch layer. The controller is electrically connected to the powder sprinkling machine.

[0014] Preferably, the air supply part includes a blower and an air outlet pipe communicating with the outlet of the blower. The free end of the air outlet pipe extends into the dust-raising bin to form the air outlet. The controller is electrically connected to the blower, and the motor of the blower is a variable-speed motor so as to be able to adjust the blowing speed.

[0015] Preferably, the breading machine further includes an air extraction part. The air extraction port of the air extraction part is located inside the dust-raising bin for sucking away part of the raised starch. The air extraction part includes an air extractor and an air extraction pipe communicating with the suction port of the air extractor. The section of the air extraction pipe extending into the dust-raising bin is provided with an air extraction port. The controller is electrically connected to the air extractor.

[0016] Preferably, it further includes a starch recovery box which is communicated with the discharge port of the air extractor for recovering starch.

[0017] Preferably, it further includes a quantitative wine adding tank and a balance tank. The quantitative wine adding tank is communicated with the balance tank, and the balance tank is communicated with the freezing machine. The quantitative wine adding tank is used for mixing a quantitative amount of Moutai liquor and a quantitative amount of glutinous rice paste to form the mixed slurry. The capacity of the balance tank is not less than that of the quantitative wine adding tank so that a batch of mixed slurry is conveyed from the quantitative wine adding tank to the balance tank after mixing.

[0018] Preferably, one stuffing machine, the first conveyor belt, the breading machine, and the tray dropping mechanism form a stuffing part. The number of the stuffing parts is two. Each stuffing machine of the two stuffing parts is communicated with the freezing machine through a pipeline provided with a pump body.

[0019] Preferably, the number of the starch recovery boxes is one, and it is communicated with the air extractors of the two breading machines.

[0020] Preferably, it further includes a dropping mechanism, which includes a second conveyor belt and a second driving part for driving the second conveyor belt. The second conveyor belt is directly below the end of the first conveyor belt and its extending direction is perpendicular to the extending direction of the first conveyor belt. The second conveyor belt is used to convey a plurality of tray boxes arranged at uniform intervals, and each tray box receives the corresponding ice cream with stuffing formed by the first conveyor belt. The controller is electrically connected to the second driving part.

[0021] The device for preparing Moutai glutinous rice cake ice cream provided by the utility model has the following technical effects:

[0022] With this device, the dropping action of Moutai glutinous rice cake ice cream (i.e., the action of placing it in a tray box) can be achieved in the shortest time. Among them, it overcomes the defects of the conventional method of coating glutinous rice cake ice cream with starch. In the conventional method, starch is placed in an arc-shaped groove, and then the glutinous rice cake ice cream is rolled through the groove in the way of making a snowball. This process will cause a large amount of starch to adhere to the surface of the glutinous rice cake ice cream. Therefore, additional processes are needed later to remove the excess starch to prevent the existence of too much starch (when the glutinous rice cake ice cream with too much starch is sold in packaging, when consumers open the packaging bag, some starch will scatter, which will bring a bad experience to consumers); in this device, the setting of the powder coating machine, etc., can make the surface of the Moutai glutinous rice cake ice cream adhere to an appropriate amount of starch as much as possible by the way of dusting, and by reasonably controlling the air volume and air speed of the hair dryer, so that there is no need to carry out the starch removal process later. Obviously, it can save time and complete the dropping action efficiently, and then can freeze it at the fastest speed to avoid the evaporation of the melted Moutai liquor due to too long time. And the freezing machine is directly connected to the stuffing head to directly stuff the mixed slurry of Moutai ice cream, avoiding the need to first put the mixed slurry into the material tank of the stuffing machine when using a conventional stuffing machine. In this way, the evaporation of the wine fragrance of the mixed slurry of Moutai ice cream can be avoided.

[0023] When the device is in use, the powder sprinkling machine, the pump body, the stuffing machine, the first driving part, the air supply part, the air extraction part and the second driving part are controlled by the controller to start. When the first conveyor belt rotates, the powder sprinkling machine works synchronously to lay starch on the first conveyor belt to form the starch layer. After the stuffing machine finishes stuffing, the ice cream with stuffing formed drops onto the first conveyor belt and is conveyed through the dusting bin. The starch dusting part in the dusting bin will adhere to the ice cream with stuffing formed. At the same time, the exhaust fan works to recover some starch dust. Then the first conveyor belt conveys the ice cream with stuffing formed that has been coated with powder and drops it into the tray boxes conveyed by the second conveyor belt, so as to continuously achieve processing.

[0024] Preferably, the blowing speed of the hair dryer is adjustable. With this setting, the height of the dust and the diffusion area of the dust can be reasonably controlled.

[0025] Preferably, the thickness of the starch layer is set at 1-2 mm. When the ice cream with stuffing is dropped onto the first conveyor belt covered with the starch layer, the bottom of the ice cream with stuffing will not adhere too much starch. At the same time, this thickness setting can also make it be lifted in the dust-raising bin to provide an environment with sufficient dust to wrap the exposed surface of the ice cream with stuffing.

[0026] Preferably, by setting the metering wine adding tank and the balance tank and their specific limitations, the quantitative mixed slurry can be continuously conveyed to the freezing machine. The mixed slurry of the previous batch conveys materials to the freezing machine in the balance tank, and the next batch of quantitative Moutai liquor and glutinous rice paste can be stirred in the metering wine adding tank during the same time period. So that after the mixed slurry in the balance tank is conveyed out, the next batch of mixed mixed slurry in the metering wine adding tank can directly enter the balance tank to achieve continuous processing.

[0027] A blanking mechanism is set so that the produced Moutai glutinous rice cake ice cream can complete the action of loading the tray automatically, which improves the efficiency compared with the existing manual operation method and also ensures the hygiene. Brief Description of the Drawings

[0028] Figure 1 It is a schematic structural diagram of a device for preparing Moutai glutinous rice cake ice cream provided by the present utility model;

[0029] Figure 2 For Figure 1 the structural schematic diagram of the breading machine;

[0030] Figure 3 For Figure 1 the structural schematic diagram of the stuffing machine, etc.

[0031] Figures 1-3 The reference numerals in the figures are as follows:

[0032] 1 Freezing machine, 2 Stuffing machine, 3 Pipeline, 4 Stuffing head, 5 Flour adding tank, 6 Cutting knife, 7 First conveyor belt, 8 Upstream section, 9 Breading machine, 10 Dust-raising bin, 11 Middle section, 12 Air outlet, 13 Air extraction port, 14 Second conveyor belt, 15 Tray, 16 Powder sprinkling machine, 17 Hair dryer, 18 Air outlet pipe, 19 Exhaust fan, 20 Air extraction pipe, 21 Starch recovery box, 22 Metering wine adding tank, 23 Balance tank. Detailed Embodiments

[0033] Combined with Figures 1-3 , the present utility model provides a device for preparing Moutai glutinous rice cake ice cream, which is characterized in that it includes:

[0034] A freezing machine 1, which is used to receive the mixed slurry after mixing Maotai liquor and glutinous rice cake and freeze it;

[0035] A stuffing machine 2, which is arranged downstream of the freezing machine 1. The discharge port of the freezing machine 1 is connected to the stuffing head 4 of the stuffing machine 2 through a pipeline 3 provided with a pump body, so as to directly convey the mixed slurry to the stuffing head 4. The flour adding tank 5 of the stuffing machine 2 is connected to the stuffing head 4 for conveying flour to the stuffing head 4;

[0036] A first conveyor belt 7 and a first driving part for driving it. The upstream section 8 of the first conveyor belt 7 is located directly below the stuffing head 4 and is used to receive the ice cream formed by stuffing dropped from the stuffing head 4;

[0037] A flour coating machine 9, which includes a dust-raising bin 10 arranged in a closed manner. The two ends of the dust-raising bin 10 along the extending direction of the first conveyor belt 7 are respectively a front end and a rear end. The front end and the rear end are both provided with perforations for the first conveyor belt 7 to pass through. A middle section 11 of the first conveyor belt 7 located inside the dust-raising bin 10 is paved with a starch layer. The flour coating machine 9 also includes an air supply part, and the air outlet 12 of the air supply part is located inside the dust-raising bin 10 for blowing to raise the starch in the starch layer;

[0038] A controller, which is electrically connected to the pump body, the stuffing machine 2, the first driving part, and the air supply part.

[0039] Through this device, the process before freezing of Maotai glutinous rice cake ice cream can be realized in the shortest time. Among them, the defects of the conventional method of coating starch on glutinous rice cake ice cream are overcome. Because in the conventional method, the starch is placed in an arc-shaped groove, and then the glutinous rice cake ice cream is rolled through the groove in the way of rolling a snowball. This process will cause a large amount of starch to adhere to the surface of the glutinous rice cake ice cream. Therefore, subsequent additional processes are needed to remove the excess starch to prevent the existence of too much starch (when the glutinous rice cake ice cream with too much starch is sold in packaging, when consumers open the packaging bag, some starch will fall off, which will bring a bad experience to consumers); while in this device, the setting of the flour coating machine 9, etc., can make the surface of the Maotai glutinous rice cake ice cream adhere to an appropriate amount of starch as much as possible through the way of raising dust, and by reasonably controlling the air volume and air speed of the hair dryer 17, so that there is no need to carry out the starch removal process subsequently. Obviously, it can save time and make it freeze at the fastest speed with high efficiency, avoiding the emission of Maotai liquor after melting due to too long time. And the freezing machine 1 is directly connected to the stuffing head 4 to directly stuff the mixed slurry of Maotai ice cream, avoiding the need to first put the mixed slurry into the material tank of the stuffing machine when using a conventional stuffing machine. In this way, the emission of the wine fragrance of the mixed slurry of Maotai ice cream can be avoided.

[0040] It further includes a dropping and supporting mechanism, which includes a second conveyor belt 14 and a second driving part for driving the second conveyor belt 14. The second conveyor belt 14 is directly below the end of the first conveyor belt 7, and its extending direction is perpendicular to the extending direction of the first conveyor belt 7. The second conveyor belt 14 is used to convey a plurality of supporting boxes 15 arranged at uniform intervals, and each supporting box 15 receives the corresponding ice cream with stuffing formed and shaped that drops from the first conveyor belt 7; the controller is electrically connected to the second driving part.

[0041] The dropping and supporting mechanism is provided so that the produced Moutai glutinous rice cake ice cream can complete the action of being placed in the supporting box in an automatic manner, which improves the efficiency compared to the existing manual operation method and also ensures hygiene. This method can also shorten the time and complete the processing at the fastest speed. The dropping and supporting action (i.e., the action of being placed in the supporting box 15) of the Moutai glutinous rice cake ice cream can be achieved in the shortest time.

[0042] In a specific embodiment, it further includes a powder sprinkling machine 16, which is arranged above the position near the upstream end of the upstream section of the first conveyor belt 7 and is used to sprinkle powder onto the rotating first conveyor belt 7 to form the starch layer. The controller is electrically connected to the powder sprinkling machine 16.

[0043] When the device is in use, the controller controls the powder sprinkling machine 16, the pump body, the stuffing machine 2, the first driving part, the air supply part, the air extraction part and the second driving part to start. When the first conveyor belt 7 rotates, the powder sprinkling machine 16 works synchronously to lay starch on the first conveyor belt 7 to form the starch layer. The stuffing machine 2 completes the stuffing work, and the ice cream with stuffing formed and shaped drops onto the first conveyor belt 7 and is conveyed through the dust-raising bin 10. Some of the starch dust in the dust-raising bin 10 will adhere to the ice cream with stuffing formed and shaped. At the same time, the exhaust fan 19 works to recover some of the starch dust. Subsequently, the first conveyor belt 7 conveys the ice cream with stuffing formed and shaped wrapped with powder, and it correspondingly drops into the supporting boxes 15 conveyed by the second conveyor belt 14, thus realizing continuous processing.

[0044] Among them, the controller adopts a PLC control system; in addition, the stuffing components (the stuffing head 4 and the cutter 6 involved) of the stuffing machine 2 adopted and the stuffing process all belong to the prior art and will not be described in detail here.

[0045] In a specific embodiment, as Figures 1-3 shown, the air supply part includes a blower 17 and an air outlet pipe 18 communicating with the outlet of the blower 17. The free end of the air outlet pipe 18 extends into the dust-raising bin 10 to form the air outlet 12. The controller is electrically connected to the blower 17, and the motor of the blower 17 is a variable-speed motor and can thus adjust the blowing speed.

[0046] The blowing speed of the hair dryer 17 is adjustable. With this setting, the height of the dust and the spreading area of the dust can be reasonably controlled.

[0047] Among them, the breading machine 9 further includes an air extraction part. The air extraction port 13 of the air extraction part is located in the dust-raising bin 10 for sucking away part of the raised starch. The air extraction part includes an air extraction fan 19 and an air extraction pipe 20 communicating with the suction port of the air extraction fan 19. One section of the air extraction pipe 20 extending into the dust-raising bin 10 is provided with an air extraction port 13, and the controller is electrically connected to the air extraction fan 19.

[0048] In a specific embodiment, the thickness of the starch layer is 1-2 mm. Setting the thickness of the starch layer at 1-2 mm can ensure that when the ice cream with a formed filling drops onto the first conveyor belt 7 paved with the starch layer, the bottom of the ice cream with a formed filling will not adhere too much starch. At the same time, this thickness setting can also make it be raised in the dust-raising bin 10 to provide an environment with sufficient dust to wrap the exposed surface of the ice cream with a formed filling.

[0049] Further, as Figures 1-3 shown, it further includes a starch recovery box 21, which communicates with the discharge port of the air extraction fan 19 for recovering starch.

[0050] In a specific embodiment, it further includes a quantitative wine adding tank 22 and a balance tank 23. The quantitative wine adding tank 22 communicates with the balance tank 23, and the balance tank 23 communicates with the freezing machine 1. The quantitative wine adding tank 22 is used to mix a quantitative amount of Moutai liquor and a quantitative amount of glutinous rice paste to form the mixed slurry. The capacity of the balance tank 23 is not less than that of the quantitative wine adding tank 22, so that a batch of mixed slurry is transported from the quantitative wine adding tank 22 to the balance tank 23 after mixing.

[0051] Setting the quantitative wine adding tank 22 and the balance tank 23 and their specific limitations can continuously transport a quantitative amount of mixed slurry to the freezing machine 1. The mixed slurry of the previous batch transports materials to the freezing machine 1 in the balance tank 23, and the quantitative amount of Moutai liquor and glutinous rice paste of the next batch can be stirred in the quantitative wine adding tank 22 during the same time period. So that after the mixed slurry in the balance tank 23 is transported out, the mixed slurry of the next batch in the quantitative wine adding tank 22 directly enters the balance tank 22 to achieve continuous processing.

[0052] As Figure 1 shown, in a specific embodiment, one stuffing machine 2, the first conveyor belt 7, the breading machine 9, and the tray dropping mechanism form a stuffing part. The number of the stuffing parts is two. Each stuffing machine 2 of the two stuffing parts is connected to the freezing machine 1 through a pipeline 3 provided with a pump body.

[0053] Among them, the number of the starch recovery bins 21 is one, and it is connected to each exhaust fan 19 of the two breading machines 9.

[0054] Furthermore, both the first driving part and the second driving part are motors.

[0055] And for the Moutai glutinous rice cake ice cream produced by this device, the utility model inventor conducted research on different production methods regarding Moutai glutinous rice cake ice cream and its taste as follows: In order to ensure the full mixing of Moutai liquor in the ice cream to guarantee the wine fragrance, process development was carried out and products were made for market research for the general consumers to taste.

[0056] Production mode of Plan 1: First, produce in the traditional mode. In the batching link, 1 ton of constant volume tank is added with Moutai liquor 30 minutes before production and stirred evenly (the current implemented process is 1000 kg of slurry with 20 kg of Moutai liquor, and it is used up in 8 hours). Then, freezing is carried out. The liquid slurry is turned into solid ice cream through a freezer. Then, the ice cream is manually added into the ice cream feeding trough of the stuffing machine, and at the same time, the dough is added into the dough trough. After meeting the conditions, the stuffing machine is started for shaping. The dough and ice cream are cut and sealed into shape through a screw-type double-helix conveying filling system. These two systems are respectively controlled by two frequency converters and can achieve stepless speed regulation. The stuffing machine transports the dough and ice cream to the shaping system through the double-helix system. Under the action of pressure, the dough is extruded into a hollow cylindrical structure and wraps the middle discharge pipe. After passing through the shaping sealing cutter device, the dough tube with stuffing becomes the Moutai glutinous rice cake ice cream, and then it falls onto the conveyor belt (the powder sprinkling machine is started in advance to sprinkle starch on the conveyor belt. When the product reaches the end of the conveyor belt, the U-shaped drop chute is used to coat the starch on the product (the principle of downhill powder rolling). In the actual production process, about 5 kg of ice cream needs to be temporarily stored in the material trough to achieve the continuous feeding and stuffing conditions. The temporarily stored 5 kg of ice cream needs to be used for 8 minutes. If the time is too long, the ice cream will melt in the material trough (heat preservation measures are taken on the ice cream material trough, but there is no improvement). When the manually picked and formed product is picked up from the machine, the excess starch will be pressed into a round cake shape in the mold. Therefore, after quick freezing, the blowing powder device is used to blow the starch clean to ensure that there is no starch on the product and to prevent it from falling on the clothes when the consumer eats it immediately after opening the bag.

[0057] There are drawbacks to this plan: 1. When stuffing, the melted ice cream will be wrapped, and the melted ice cream will overflow outside the dough (leakage phenomenon), resulting in unqualified products. 2. When manually picking up the balls and loading them onto the plate, irregularly shaped products (deformed) will be produced, and at the same time, excess starch will be brought into the mold, causing waste in blowing powder after quick freezing. The production yield is 50%. The above factors cause too much waste to support the manufacturing cost. Other processes need to be developed for production. The products of this batch and the qualified products were used for market research and tasting. Among the 100 people tested, 70 people reported that the taste of the wine was weak and the amount of wine needed to be increased. At the same time, the cost of the wine increased, and it could not meet the production conditions.

[0058] Production mode of Solution 2 (using the device of the present application): 1. Develop the process without increasing the amount of Moutai liquor. Add a 130-kg electronic digital display metering tank (with stirring), i.e., the quantitative liquor adding tank 22 of the present application. 30 minutes before production, first convey 100 kg of slurry through a pipeline into the electronic digital display metering tank, add 2 kg of Moutai liquor, stir evenly, and then convey it through a pipeline into the balance tank 23 in front of the freezer 1 for freezing and stuffing. This solution mixes the slurry and liquor in 10 batches, shortening the time of the liquor in the material and avoiding the dissipation of the liquor flavor (after 80 kg of the slurry in the balance tank 23 in front of the freezer 1 is used, the next batch of slurry and liquor mixing is carried out).

[0059] 2. Add a 700-liter double-feed pump freezer, i.e., the freezer 1 with two outlets of the present application. The discharge port is directly connected to the ice cream inlet of the stuffing machine 2. Use the stepless speed change system of the freezer to control the discharge amount of the ice cream filling, replace the original ice cream double-screw feeding trough of a stuffing machine, and directly feed it onto the stuffing and forming pipeline to solve the problem of the ice cream melting during temporary storage in the trough.

[0060] 3. Add a set of dusting and powder recovery equipment, i.e., the powder coating machine 9, to enable a thin layer of starch to be coated on the product when the product after stuffing and forming passes through the dusting and powder recovery machine. This equipment is developed specifically for this purpose.

[0061] 4. Change the original forming mold to a single-piece tray form, i.e., the tray dropping mechanism of the present application. After the product is powder coated, it falls into the tray by the drop (the starch residue amount is the same as the quick-freezing powder blowing effect), replacing manual tray loading, avoiding the generation of deformed products, and the production yield is 98%, which is 48% higher than that of Solution 1, and the improvement effect is obvious.

[0062] Production mode of Solution 2: Conduct market research and tasting on this batch and the qualified products. Among the 100 people tested, 90 people feedback that the liquor flavor is strong, the appearance is beautiful, and there is no starch residue on the product, and the production of Moutai glutinous rice cakes can be realized.

Claims

1. A device for preparing Maotai glutinous rice cake ice cream, characterized in that: include: A freezer, used for receiving and freezing the mixed slurry of Moutai liquor and glutinous rice; A stuffing machine is arranged downstream of the freezing machine, wherein the discharge port of the freezing machine is connected to the stuffing machine head of the stuffing machine through a pipeline provided with a pump body so as to directly convey the mixed slurry to the stuffing machine head, and the dough feeding slot of the stuffing machine is connected to the stuffing machine head for conveying the dough to the stuffing machine head; A first conveyor belt and a first driving part driving the first conveyor belt, wherein an upstream section of the first conveyor belt is located directly below the stuffing machine head and is used to receive the stuffing-formed ice cream dropped by the stuffing machine head; A flour coating machine, comprising a dust-raising bin which is arranged in a sealed manner, wherein the two ends of the dust-raising bin along the extension direction of the first conveyor belt are respectively a front end and a rear end, wherein the front end and the rear end are provided with perforations for the first conveyor belt to pass through, wherein a section of the first conveyor belt located in the dust-raising bin is a midstream section, wherein a starch layer is laid on the midstream section, and the flour coating machine further comprises an air supply section, wherein an air outlet of the air supply section is located in the dust-raising bin and is used for blowing air to raise the starch in the starch layer, wherein the thickness of the starch layer is 1-2 mm; A controller is electrically connected to the pump body, the stuffing machine, the first driving unit, and the air supply unit.

2. The device for preparing Moutai glutinous rice cake ice cream according to claim 1, characterized in that: It also includes a powder sprinkler, which is arranged above the upstream section of the first conveyor belt near its upstream end and is used to sprinkle powder on the rotating first conveyor belt to form the starch layer. The controller is electrically connected to the powder sprinkler.

3. The device for preparing Moutai glutinous rice cake ice cream according to claim 2, characterized in that: The air supply part includes a hair dryer and an air outlet pipe connected to the outlet of the hair dryer, the free end of the air outlet pipe extends into the dust bin to form the air outlet, the controller is electrically connected to the hair dryer, and the motor of the hair dryer is an adjustable speed motor so that the blowing speed can be adjusted.

4. The device for preparing Moutai glutinous rice cake ice cream according to claim 3, characterized in that: The breading machine also includes an exhaust section, the exhaust port of the exhaust section is located in the dust bin and is used to absorb part of the raised starch. The exhaust section includes an exhaust fan and an exhaust pipe connected to the suction port of the exhaust fan. A section of the exhaust pipe extending into the dust bin is provided with an exhaust port, and the controller is electrically connected to the exhaust fan.

5. The device for preparing Maotai glutinous rice cake ice cream according to claim 4, characterized in that: It also includes a starch recovery box, which is connected to the exhaust port of the exhaust fan and is used to recover starch.

6. The device for preparing Moutai glutinous rice cake ice cream according to claim 5, characterized in that: It also includes a quantitative wine adding tank and a balancing tank, the quantitative wine adding tank is connected to the balancing tank, the balancing tank is connected to the freezing machine, the quantitative wine adding tank is used to mix a quantitative amount of Moutai liquor and a quantitative amount of glutinous rice to form the mixed slurry, the capacity of the balancing tank is not less than the capacity of the quantitative wine adding tank so that a batch of mixed slurry is transported from the quantitative wine adding tank to the balancing tank after mixing is completed.

7. The device for preparing Maotai glutinous rice cake ice cream according to claim 6, characterized in that: A stuffing machine, a first conveyor belt, a powder coating machine, and a support mechanism form a group of stuffing parts, and the number of the stuffing parts is two. Each stuffing machine of the two stuffing parts is connected to the freezing machine through a pipeline provided with a pump body.

8. The device for preparing Moutai glutinous rice cake ice cream according to claim 7, characterized in that: The number of the starch recovery box is one, which is connected to each exhaust fan of the two filling parts.

9. The device for preparing Moutai glutinous rice cake ice cream according to claim 1, characterized in that: It also includes a tray dropping mechanism, which includes a second conveyor belt and a second driving unit driving the second conveyor belt, the second conveyor belt is located directly below the end of the first conveyor belt and its extension direction is perpendicular to the extension direction of the first conveyor belt, the second conveyor belt is used to transport a number of trays arranged at even intervals, each of which receives a corresponding filled and shaped ice cream dropped by the first conveyor belt, and the controller is electrically connected to the second driving unit.

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