249results about "Provers" patented technology

The invention relates to the technical field of food industrial production, and discloses a food industrial production control method and system based on artificial intelligence, and the method comprises the steps: A, collecting the original attribute information of a to-be-processed raw material through a raw material data collection module before a food processing production line is started; b, in the food processing process, physical state parameters of the dough are obtained in real time; c, synchronously inputting the data obtained in the step A and the step B into a control system in which a multi-model fusion mechanism is constructed; d, the control system carries out dynamic recognition, difference comparison and trend evaluation on the current batch of raw materials and the process state, and process adjustment suggestions of corresponding stages are output based on feature weights learned in the training data; and E, converting the process adjustment suggestion into an instruction set, issuing the instruction set to a control executor, and integrating an advanced control method and system with intelligent prediction and adaptive control capabilities of multi-source information so as to realize the stabilization of the quality of the baked product.

The utility model relates to a drawer type full-automatic pastry leavening production line in the field of pastry leavening, which comprises a leavening room and a control cabinet, an accommodating cavity is formed in the leavening room, a hot air circulating system and a humidifying system are arranged in the accommodating cavity, one side of the leavening room is provided with an opening communicated with the accommodating cavity, and the other side of the leavening room is provided with an air outlet communicated with the humidifying system. The fermentation room is detachably connected with a storage frame through the opening, the storage frame is connected with an installation sealing plate which is used for being matched with the opening and sealing the containing cavity, the storage frame is connected with a bracket capable of sliding in a drawing mode through a sliding channel, and the installation sealing plate is provided with a sliding groove inlet matched with the sliding channel; a sliding channel is arranged in the fermentation room, a bracket is arranged in the sliding channel, one end of the bracket penetrates through an inlet of the sliding groove and can be opened or closed in a sliding mode along the sliding channel, a sealing piece is connected to the bracket, and a mechanical arm used for feeding, an incoming material conveying belt used for conveying pastries and a discharging conveying belt are arranged outside the fermentation room. And the process requirements of different fermentation time of various products can be met.

The utility model provides an energy-saving constant-temperature dough leavening box, which relates to the field of dough leavening boxes and comprises a leavening box body, a driving component is arranged on the upper side of the leavening box body, material taking components are arranged on the upper side and the lower side of the leavening box body, a placing component is arranged in the leavening box body, the driving component comprises a motor, and the motor is connected with the driving component. The lower end of the motor is connected with a rotating shaft, the rotating shaft is rotatably inserted into the fermentation box body, the placing assembly comprises a rotating disc, the upper end of the rotating disc is slidably connected with a placing disc, the rotating shaft vertically penetrates through the rotating disc and is fixedly connected with the rotating disc, the right side of the fermentation box body is provided with a humidifying assembly, and the left side of the fermentation box body is provided with a heating assembly. The utility model solves the problems that the constant-temperature heating of the existing fermenting box is not uniform, and the fermented dough cannot be taken out in time.

The invention discloses dough fermentation and conveying integrated equipment which comprises a dough fermentation box, the dough fermentation box is conveyed through a first conveying device, an overturning mechanism used for overturning the dough fermentation box is arranged between the first conveying device and a second conveying device, and a dough conveying device is arranged below the overturning mechanism. The opening end of the dough fermentation box passes through the pretreatment mechanism, a cavity is formed in the dough fermentation box, and a ventilation assembly is arranged in the cavity. Edible oil is sprayed on the inner wall of the fermentation box and the surface of dough to form an oil film, so that the direct contact between the dough and the wall of the fermentation box is blocked, the physical adhesion risk is reduced, the water loss in the fermentation process is reduced, and the surface softness of the dough is kept; the contact area and the adhesive force with the inner wall are further reduced, the completeness of the separation process is ensured, the pollution risk of subsequent processing is reduced, and integrated efficient connection of dough fermentation and conveying is realized.

The invention relates to the technical field of food processing equipment, in particular to an intelligent pastry continuous leavening and steaming system which comprises a leavening mechanism and a steaming mechanism and further comprises a conveying assembly, a steam supply system and a control system. The conveying assembly penetrates through the leavening mechanism and the steaming mechanism and is used for sequentially conveying pastries into the leavening mechanism to finish leavening and conveying the pastries into the steaming mechanism to finish steaming, and the leavening mechanism and the steaming mechanism are each of a modular structure and are composed of a plurality of independent leavening units or steaming units which are in butt joint front and back; a liftable fermentation section upper cover device is arranged at the top of the fermentation mechanism, a liftable steaming section upper cover device is arranged at the top of the steaming mechanism, the fermentation section upper cover device and the steaming section upper cover device are each provided with a drainage structure, and each drainage structure comprises a flow guide plate and a collecting groove; the control system is electrically connected with the leavening mechanism, the steaming mechanism, the conveying assembly and the steam supply system. The pastry food leavening and steaming device can improve the leavening and steaming efficiency of pastry food.

An apparatus and method for automatically weighing dough pieces from the rounding conveyor, dynamically weighing the dough pieces. The weight information is analyzed by a weighing mechanism which can include a weigh conveyor or other means for weighing to determine whether it represents the weight of pieces or the empty weight, and may be used to provide a signal proportional to the weight of a dough portion, or group of dough portions in order to automatically adjust the rate at which dough is fed to the dividing mechanism, thereby increasing or decreasing the dough piece weights to maintain the desired amount of dough per piece.

The utility model discloses a full-automatic bread production line which comprises an empty tray placing machine, an empty tray output line, a tray arranging conveyor, a first tray storing conveying line, a first tray returning conveying line, a tray storing and placing machine, a second tray storing conveying line, a tunnel furnace, a demolding machine and a second tray returning conveying line. Empty trays are placed in the empty tray placing machine, the empty trays are conveyed into the tray arranging conveyor through the empty tray output line for dough tray loading, and after dough tray loading is completed, the dough is output through the first tray storage conveying line and the first tray returning conveying line to enter a fermentation room. The fermented dough is placed in the tray storing and placing machine, enters the tunnel furnace through the second tray storing conveying line to be baked and then enters the demolding machine after baking is completed, bread is taken out of the stored trays, and empty trays obtained after demolding enter the first tray returning conveying line through the second tray returning conveying line to be recycled. According to the full-automatic dough baking machine, dough tray loading, baking, demolding, tray returning, cooling and packaging are completed in a full-automatic mode, the intelligent degree is high, the production efficiency is high, and the labor cost is low.

The invention relates to the technical field of dough fermentation, in particular to a rapid fermentation device and method for bread dough, and the rapid fermentation device comprises a box body, a fermentation room is arranged in the box body, a box door is arranged on the surface of the box body, a bearing frame is arranged in the fermentation room, a bearing disc is placed on the surface of the bearing frame, a shaping disc is placed in the bearing disc, and a screw rod is arranged on the surface of the box body; a lifting ring is arranged on the surface of the screw rod; the device has the beneficial effects that a rubber pad is arranged in an open groove, so that a bearing frame can slightly shake, a bearing disc on the surface of the bearing frame slightly shakes, a shaping disc on the surface of the bearing disc can conveniently slide on the surface of the bearing disc, a first motor can drive a lead screw to rotate, and after the lead screw rotates, a lifting ring ascends and descends on the surface of the lead screw; and the discharging plate ascends and descends along with the lifting ring, so that the discharging plate can move to the end part of each group of bearing discs, and the shaping discs are placed.

The present application relates to the dough processing technical field, particularly to a dough fermentation device with constant temperature and humidity function, including processing bin, the top of processing bin is provided with transparent sealing cover for sealing, the top of transparent sealing cover is provided with humidifier for humidifying the inside of processing bin, and the top of transparent sealing cover is also provided with thermometer for monitoring the temperature of the inside of processing bin, and the outside of processing bin is provided with controller for adjusting the data of humidifier and thermometer, the inside of processing bin is provided with fermentation detection mechanism for cutting dough; the present application is driven to insert cutting knife into the inside of dough accurately and cut out incision through the cooperation of fermentation detection mechanism, embedding mechanism, fermentation tray, cutting knife, electric hydraulic rod and pressure rod and other structures, which can intuitively present the pore state of the inside of dough, so as to facilitate the accurate judgment of fermentation degree by operator, thereby improving the taste of finished food, reducing the waste of raw materials and cost loss caused by misjudgment.

The utility model relates to a fermentation box based on food baking, which comprises a double-door box body, the middle part in the box body is equally divided into two separation cavities by a separation plate matched with the middle part, two groups of clamping strip plates are horizontally and symmetrically arranged in the separation cavities up and down respectively, and tray racks are clamped in the two separation cavities along the clamping strip plates; the tray rack is formed by butting two single racks at intervals; each single frame comprises a main frame of a rectangular three-dimensional structure, and a plurality of layered frames of a structure shaped like a Chinese character'mu 'are horizontally and fixedly connected into the main frame at equal intervals in the long edge direction of the main frame. The main frames of the two single body frames are fixedly connected through an upper fixing plate and a lower fixing plate which are located on the same side face, and an empty groove which can be matched with the partition plate in a clamped mode is formed between the two main frames. According to the tray rack in the fermentation box, an operator can take out or put the whole tray rack from or into the box body at a time, so that the operation process is greatly simplified, and the working efficiency is improved.

This invention relates to the Kluyveromyces marxianus strain and its use, wherein the Kluyveromyces marxianus strain is Kluyveromyces marxianus AMCC30648, deposited with the China Center for the Preservation of Typical Cultures (CCTCC) with deposit number CCTCC NO:M 20222108, or Kluyveromyces marxianus AMCC31343, deposited with the China Center for the Preservation of Typical Cultures (CCTCC) with deposit number CCTCC NO:M 20222111. The Kluyveromyces marxianus strain is characterized by producing a variety of flavor substances at high concentrations. It can be used in fields such as brewing, beverages, and bakeries.

The utility model discloses a leavening device for pastry production and processing, and aims to solve the problems of single function, low efficiency and inconvenience in operation of the existing leavening equipment. The device mainly comprises a fermentation box body, a placement plate, a cover plate, a linkage rod, an electric push rod, a PLC (Programmable Logic Controller), a limiting slide rail and an air hole. A water storage box body and a heating chamber are arranged at the bottom of the fermentation box body, so that a constant-temperature and constant-humidity environment is provided for dough fermentation; the placing plates are transversely arranged, can slide back and forth, and are linked with the cover plate through a linkage rod to realize free opening and closing; the electric push rod controls the position of the placement plate, and the PLC is responsible for intelligent management of the whole fermentation process; in addition, the device is further provided with a limiting sliding rail to ensure stable sliding of the placing plate, and air holes promote uniform heating of the dough. The leavening device not only improves the leavening effect, but also automatically pushes and pulls the placing plate, so that the operation is more convenient and faster.

The utility model discloses a dough kneading and fermenting all-in-one machine in the technical field of dough kneading machines, which comprises a base and a lifting beam, the lifting beam is fixedly connected to the left side of the top of the base, the right side wall of the lifting beam is provided with a lifting groove, an inner cavity of the lifting groove is connected with a lifting seat in a sliding manner, two sides of the inside of the lifting seat are provided with limiting grooves, and the limiting grooves are connected with the lifting seat in a sliding manner. A limiting column is slidably connected to the interior of the lifting seat, limiting blocks are fixedly connected to the two sides of the limiting column and slidably connected to an inner cavity of the limiting groove, a rack is fixedly connected to the left side wall of the lifting seat, and an electric rotating disc is fixedly connected to the right side wall of the lifting seat; the dough kneading and fermentation integrated machine has the advantages that the dough kneading and fermentation integrated machine is reasonable in structural design, dough can be fermented under the condition of low temperature, the fermentation efficiency can be improved, and the dough kneading efficiency can be improved.

This invention belongs to the field of food manufacturing technology, specifically a sugar fermentation device for pastry processing. It includes a receiving component with symmetrically arranged outer support components on both sides of its outer surface for controlling rotation; an inner processing component located inside the receiving component; and an outer cover component located on top of the receiving component for sealing it. During mixing, the dough is isolated from the inner wall of the fermentation tank, preventing fermentation liquid and dough from adhering to the inner wall. After opening, the inner isolation cylinder can be pulled out for separate cleaning, eliminating the need to clean the inner wall of the fermentation tank. Only the bottom of the inner wall needs to be cleaned directly. This eliminates the need to fill the fermentation tank with cleaning liquid, significantly reducing liquid consumption and achieving rapid cleaning, thus preventing bacterial growth and contamination of the fermenting dough inside the fermentation tank.

The invention belongs to the field of food processing and safety, and provides a preparation method of low-GI triticale whole grain noodles. The optimal formula of the prepared low-GI triticale whole grain noodles comprises 13.60% of triticale modified wheat bran, 12.87% of vital gluten, 13.00% of resistant starch, 4% of Chinese yam powder, 0.8% of Sanzan gum and the balance of triticale flour. The predicted sensory score of the whole-grain noodles is 82.72, the sensory score of the whole-grain noodles obtained through verification experiments is 83.55, the GI value of the whole-grain noodles is 54.93, and the whole-grain noodles are low-GI food; the invention further provides a matched intelligent temperature-control rolling device capable of controlling temperature and humidity and used for noodle production, multiple rolling and low-temperature fermentation functions are integrated, and through cold air diversion and water mist humidification, the temperature and humidity are controllable, and the problems of equipment land occupation and process gaps are reduced.

The application discloses a kind of cake base cradle proofing conveyor unit, belong to food processing technical field, including main part, the side of main part is communicated with feeding part, the other side of main part is communicated with discharging part, the inside of main part is equipped with heating wet part, the inside of main part is equipped with circulating bearing part, and the circulating bearing part is loaded with cake base and is moved in circulation, the lower side of circulating bearing part is equipped with flow guide part, and the blowing direction of hot air is changed by the swing of flow guide part driven by circulating bearing part.

The invention provides a preparation method of raw wet noodles fermented with assistance of a static magnetic field and a fresh-keeping and cooking integrated device for the raw wet noodles. The preparation method of the raw wet noodles comprises the following steps: mixing lysozyme into dough; and putting the dough containing the lysozyme into a static magnetic field for fermentation. Based on the synergistic effect of lysozyme and static magnetic field auxiliary fermentation, the prepared raw wet noodles have good antibacterial and anti-browning performance, the quality of the fresh wet noodles can be improved, in some excellent implementation modes, the browning inhibition rate of the prepared raw noodles reaches 37.092%, and the area proportion of black spots is reduced to 0.03%.

The utility model relates to the field of fermentation devices, in particular to a gift cake fermentation device which comprises a working bin, a rotating assembly is arranged at the lower end of the inner wall of the working bin, and the rotating assembly comprises a motor, a slope table, a disc, a leaking hole, a circular ring and a magnet. The lower end of the inner wall of the working bin is fixedly connected with a motor and a slope table, the outer wall of the motor is attached to the inner wall of the slope table, the upper end of an output shaft of the motor is fixedly connected with a disc, and the upper end and the lower end of the disc are provided with evenly-distributed circular leakage holes in a penetrating mode. The upper end of the output shaft of the motor is enabled to drive the disc and the circular ring to rotate by starting the motor, so that a gift cake in the working bin can rotate, and the leavening part in the working bin can enable the gift cake to be uniformly subjected to temperature and humidity in the working bin for leavening work; in the fermentation process, condensed water drops flow into the slope table through the leakage ring and the leakage hole, are collected through the lower end of the box body, and are finally discharged through the drainage pipe.

The application provides a fermentation mechanism with multi-layer tray fixation, relates to the fermentation technical field, and comprises a hydraulic damping and oil path locking system formed by the cooperation of a groove, a piston block and a push spring; and a linkage mechanism which converts linear motion of a tray into a hydraulic drive signal by the cooperation of a fixing frame, the tray, a moving wheel, a fixing wheel, a belt, a rotating shaft, an intermediate sleeve, an extension rod, an extension sleeve, a double pulley and a tension spring. The mechanism automatically limits the speed by the flow damping of hydraulic oil when the tray is pulled out, and the oil path is locked by the cooperation of the elastic sheet and the groove and the blocking of the intermediate groove by the sealing sleeve when fixation is needed, so that the dough displacement or falling caused by too fast pulling out of the tray is effectively avoided, and the stability and safety of the fermentation operation are significantly improved.

The invention discloses quick-frozen steamed stuffed bun processing fermentation equipment, which comprises a cabinet body, a multi-layer fermentation frame and a temperature and humidity regulation and control system, and further comprises a displacement driving unit, a detection port, a detection arm, a touch pressure detection head, a mechanical sensing unit and a control unit, the control unit controls the displacement driving unit to drive the touch pressure detection head to move to the position over preset dough in the fermentation frame from the target detection port and controls the touch pressure detection head to make vertical downward contact with the target dough at the preset contact speed and press the target dough into the preset depth, and meanwhile pressure and displacement data are collected through the mechanical sensing unit. And based on the pressure and displacement data, calculating rebound characteristic parameters of the pressed dough, so as to judge the fermentation state of the dough according to the rebound characteristic parameters. According to the fermentation equipment, manual subjective judgment is completely replaced, uninterrupted, online and quantitative fermentation state detection without opening a box is realized, the product consistency is ensured, and the production automation degree is improved.

The present application relates to a kind of steamed buns fermentation forming machine.It includes first conveyor belt group, face cake extrusion mechanism, powdering mechanism, slitting mechanism, cutting mechanism, second conveyor belt group and face cake fermentation mechanism;Face cake extrusion mechanism is used to extrude dough with fixed thickness, then extruded face cake is hung to first conveyor belt group and moves back with it, slitting mechanism can cut open and slit face cake, and face cake located in the outer side area of first conveyor belt unit falls from drop hole, then cutting mechanism can segment the face cake after slitting, segmented face cake is automatically separated front and back after being transferred to second conveyor belt group, third conveyor belt on face cake fermentation mechanism can receive face cake from second conveyor belt group, after filling, lifting frame changes height, until all third conveyor belts are filled, then rest and wait for fermentation, realize automatic shaping and fermentation.

The utility model provides a pot body assembly and a cooking utensil, and the pot body assembly comprises a pot body, a pot cover and a pot cover, the stirring structure is rotatably arranged on the cooker body; the driving assembly comprises a protective shell detachably arranged on the cooker body, a driving piece arranged in the protective shell and a transmission mechanism movably arranged on the protective shell, and the transmission mechanism can enable the driving piece and the stirring structure to be connected or disconnected; the unlocking structure is movably arranged on the cooker body and can drive the transmission mechanism to disconnect the driving part from the stirring structure. According to the technical scheme, the problems that in the prior art, the drive part is complex in disassembly process and low in maintenance efficiency are effectively solved.

The utility model belongs to fermentation food technology field, specifically speaking is a kind of fermentation machine for fermentation food of convenient unloading dough, including base and baffle, the base upper end is connected with stirring barrel, the base upper end is equipped with recess, recess is equipped with fetch groove, fetch groove is communicated with the side wall of base, recess is fixedly connected with electric push rod, and electric push rod upper end places fermentation box. The utility model has reasonable structure, and fermentation box can move up and down in base using the telescopic function of electric push rod. When worker fetches dough, need not to climb, just need to operate at fetch groove, effectively prevent the fall, slip and other accidents caused by climbing to fetch dough, effectively protect worker safety and health.

The application discloses a kind of micro-fermentation noodle's noodle line ripening and slow dehydration integration system, including closed fixed strip drying stage, noodle line ripening drying stage, slow low-temperature dehydration drying stage and cooling slow recovery drying stage, each drying stage is equipped with the noodle conveying line of independent control conveying speed and temperature and humidity control device, and each noodle conveying line is sequentially docked, and the noodle after cutting and hanging rod is placed on the noodle conveying line, sequentially through closed fixed strip drying stage, noodle line ripening drying stage, slow low-temperature dehydration drying stage and cooling slow recovery drying stage, noodle line ripening drying stage is used to activate endogenous enzyme activation in noodle and produce micro-fermentation, and form micro-pore structure in noodle, slow low-temperature dehydration drying stage and cooling slow recovery drying stage are used for gradient dehydration drying of noodle.The application places noodle in low-temperature high-humidity environment and carries out slow homogeneous dehydration, stimulates endogenous enzyme activity in noodle, promotes the conversion of active substance and flavoring material, and enriches product type.

The invention discloses microbial fermentation equipment for pastry production. The microbial fermentation equipment comprises a main machine base, a whipping assembly and a fermentation tank set. The stirring assembly can ascend and descend under the action of the driving mechanism, and extends into the fermentation tank through a stirring rod to stir fermented materials; the fermentation tank group is provided with a multi-shaft driving structure, so that the fermentation tanks can realize autorotation and controlled deflection in the stirring process. Through the synergistic effect of the rotation of the stirring rod and the rotation of the fermentation tank, the overall stirring of the fermented material is realized, and the mixing uniformity is improved; meanwhile, the fermentation tank can incline after fermentation is completed so as to facilitate discharging. The equipment is compact in structure and stable in operation, can improve the fermentation efficiency and reduce the manual operation intensity, and is suitable for a microbial fermentation process in pastry production.

The utility model relates to the technical field of food processing equipment, and discloses a fermentation device for bread making, which comprises a fermentation cabinet, the outer surface of the fermentation cabinet is fixedly connected with a closing plate, the upper surface of the closing plate is fixedly connected with a mounting plate, the upper surface of the mounting plate is fixedly connected with a connecting frame, and the connecting frame is fixedly connected with a base. A filter screen plate is fixedly connected to the top of the inner surface of the connecting frame, and side plates located on the left side and the right side of the connecting frame are fixedly connected to the upper surface of the mounting plate. Through the arrangement of the side plate, the connecting column, the cleaning brush, the circular shaft and the driving rod, when the first motor starts to operate, the circular shaft and the driving rod start to rotate, at the moment, the cleaning brush is driven by the driving rod and starts to move left and right under the limitation of the connecting column, and in the process, the cleaning brush is driven by the driving rod to move left and right. And the bottom end of the cleaning brush can clean dust attached to the upper surface of the filter screen plate, so that good ventilation efficiency is always kept in the fermentation cabinet.

The application discloses an intelligent fermentation method of a dough mixer and the intelligent dough mixer, dough is placed in a dough cavity of the dough mixer for fermentation, and a closed heat preservation cavity is arranged outside the dough cavity; an environment temperature T in the heat preservation cavity is collected by using a temperature probe of the dough mixer, and the environment temperature T is recorded; the environment temperature T is judged, when the environment temperature T is less than T1, PTC heating sheets in a hot air assembly of the dough mixer are controlled to work; when the environment temperature T is greater than T2, the PTC heating sheets in the hot air assembly of the dough mixer are controlled not to work; when T1 is less than the environment temperature T and the environment temperature T is less than T2, the hot air assembly of the dough mixer does not work; the mutual switching of the three states can be realized through detection of the temperature probe, the temperature in the heat preservation cavity is finally controlled in a range, the uniformity of fermentation is ensured through temperature adjustment, the fermentation time is obtained through program calculation, manual adjustment of the fermentation time is not needed, and intelligent automatic fermentation is realized.

The present application relates to dough fermentation equipment technical field, and disclose a kind of temperature and humidity precision regulation and fermentation PLC control equipment, including fermentation tank assembly, the bottom of fermentation tank assembly is fixedly installed with humidification assembly, and fermentation tank assembly is also equipped with placing assembly, and fermentation tank assembly includes PLC controller, and humidification assembly includes atomizing piece, and PLC controller controls and drives atomizing piece to humidify the internal environment of fermentation tank assembly, and placing assembly includes end rod, the height of end rod is adjustable, and end rod array is placed with dough, after dough fermentation is completed, PLC controller controls to close atomizing piece and stop humidification, and fermentation tank assembly includes front tank plate, and the upper side of front tank plate is movably installed with tank door, and the bottom of tank door is equipped with front air induction machine, and the rear side of front air induction machine is installed with front filter layer, the equipment can automatically reduce the humidity and temperature of fermentation environment after dough fermentation is completed, reduce yeast activity, to prevent dough excessive fermentation.

This application relates to the technical field of dough proofing, and in particular to a circulating airflow structure inside a dough proofing box. The structure includes a proofing box with a hollow interior and an opening on one side, a door rotatably mounted at the opening, and an air supply device mounted on the proofing box. The air supply device includes an air supply duct connected to the inside of the proofing box. An airflow guiding component is also provided inside the proofing box. This component includes a guide plate mounted on the inner wall of the proofing box, and an airflow channel is provided between the guide plate and the inner wall of the proofing box for airflow. Air blown into the proofing box through the air supply duct can be directed to the guide plate and enter the airflow channel. This application has the effect of allowing air to circulate inside the proofing box and improving the proofing efficiency of dough.

This invention relates to the field of pastry production equipment technology, specifically to a kneading, proofing, and steaming device and method for fermented dough used in pastry production. The device includes a kneading assembly positioned above a steaming drum. The kneading assembly consists of a dough-holding dish, several kneading components, and a linkage ring, forming a kneading structure. The kneading components are arranged in a circular array and inserted into the side wall of the dough-holding dish. The inner wall of the linkage ring has radially symmetrical linkage platforms, and a servo motor is installed on the outer side of the linkage ring to drive its rotation. Through a pair of linkage platforms and several pairs of kneading components sliding and pushing, the dough inside the dough-holding dish is repeatedly kneaded. This invention, by setting the kneading components in conjunction with the rotating and pushing action of the linkage ring, completes multi-point reciprocating kneading of the dough, preventing the dough from tangling around the rollers and significantly reducing cleaning difficulty. Through a spring reset mechanism at the bottom of the kneading components and the sliding engagement of the L-shaped support rod with the support ring, the kneading components automatically spring back after detaching from the linkage platform, preventing dough jamming and ensuring convenient and thorough dough removal.