Cereal low-temperature cooking and tabletting process

Abstract

The invention provides a cereal low-temperature cooking and tabletting process, which comprises the following steps: S1, lifting; namely a lifting device conveys the grains to a cooking device in the next step through a pipeline for cooking; S2, performing cooking; namely a cooking device is used for cooking the grains, primary curing is carried out, a cooking medium is steam, and the steam temperature is unsaturated steam which is not higher than 100 DEG C and is rich in moisture; S3, performing curing; namely secondary curing is conducted, and the grains are conveyed to a tabletting device through a discharging opening of the curing device to be tabletted; S4, performing tabletting; namely after tabletting is completed, the grains are conveyed to a finished product air conveying device; S5, air conveying of finished products; namely a finished product air conveying device is used for cooling and conveying the pressed grains; and S6, outputting of a finished product; namely the cooled tabletted grains are packaged and stored. The method is simple in process, low in energy consumption, high in production quality and suitable for the production technology for processing feed in small and medium-sized farming and pastoral farms, families and cooperative farms.

Description

technical field [0001] The invention relates to the technical field of grain processing, in particular to a process of low-temperature cooking and tableting of grain. Background technique [0002] At present, the mature grain cooking and tableting technology in the market is equipped with large boilers that use high-temperature steam higher than 110°C to steam the grain at high temperature. During the steaming process, the higher temperature has a greater impact on the quality of the grain. Destruction and shrinkage will affect the tissue structure of the grain, thereby reducing the water retention capacity of the grain, and finally affecting the feeding and digestion effect of the grain; on the other hand, steam higher than 110°C is a waste of energy and relies too much on supporting boilers. For the grains with a moisture content below 15% after drying naturally or after drying, another soaking device is required to re-water, which greatly increases the production cost. ...

AI Technical Summary

Problems solved by technology

[0002] At present, the mature grain cooking and tableting technology in the market is equipped with large boilers that use high-temperature steam higher than 110°C to steam the grain at high temperature. During the steaming process, the higher temperature has a greater impact on the quality of the grain. Destruction and shrinkage will affect the tissue structure of the grain, thereby reducing the water retention capacity of the grain, and finally affecting the feeding and digestion effect of the grain; on the other hand, steam higher than 110°C is a waste of energy and relies too much on supporting boilers. For grains that are dried naturally or with a moisture content below 15% after drying, an additional soaking device is required to re-water, which greatly increases the production cost

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