Multi-flavored dried sweet potato manufacturing complete equipment provided with seasoning and thermal-insulation mixing mechanism

Abstract

The invention relates to a multi-flavored dried sweet potato manufacturing complete equipment provided with a seasoning and thermal-insulation mixing mechanism, and belongs to the technical field of dried sweet potato preparation. The multi-flavored dried sweet potato manufacturing complete equipment comprises a workbench and a heating box body; the left side of the heating box body is provided with a feed inlet, and the right side is provided with a feed outlet; two separating plates are arranged in the heating box body; the upper half part of the heating box body is divided into three heating zones with different temperature by the separating plates; an electrical heater used for individual temperature control is arranged in each heating zone respectively; the feed outlet is connected with a blending tank; a blender is arranged on the blending tank; the blending tank is arranged on the workbench; a spray nozzle used for spraying seasoning is arranged right below a feed inlet of the blending tank; a filter sieve is arranged right below a feed outlet on the bottom of the blending tank; a steam jacket layer is arranged on the outer side wall of the blending tank; and a baffle bar is arranged on the inner side wall of the blending tank in a helix manner. The multi-flavored dried sweet potato manufacturing complete equipment is capable of improving dried sweet potato mixing uniform cooling effect without changing original design advantages, and it is beneficial for large scale production management.

Description

technical field [0001] The invention relates to a multi-flavor dried sweet potato production complete set with a seasoning, heat preservation and mixing mechanism, belonging to the technical field of sweet potato production. Background technique [0002] The sweet potato root contains 60%-80% water, 10%-30% starch, about 5% sugar and a small amount of protein, oil, cellulose, hemicellulose, pectin, ash, etc. If 2.5Kg fresh sweet potato Converted into 0.5Kg grain calculation, its nutrient components except fat, protein, carbohydrate and other content are all higher than rice, flour, and the protein composition in sweet potato is more reasonable, the essential amino acid content is high, especially the lycerum that is relatively lacking in grains and cereals. Amino acid content is higher in sweet potatoes. In addition, sweet potato is rich in vitamins (carotene, vitamin A, B, C, E), and its starch is also easily absorbed by the body. [0003] There are many ways to make swee...

AI Technical Summary

Problems solved by technology

[0004] Last month, the inventor designed a set of dried sweet potato production equipment. Although the above-mentioned problems were solved in use, there are still shortcomings: if the dried sweet potato is unevenly dried, the main reason is that the specifications of the sweet potato strips are different, resulting in a drop in temperature. Inconsistency, it takes a lot of time to mix and cool sweet potatoes evenly after drying; at the same time, it will also be affected by the external temperature, making the cooling change from time to time, which is not conducive to large-scale production management

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