Vertical flour transport system of machine for Chinese style snacks made from wheat or rice flour

Abstract

The invention discloses a vertical flour transporting system for a Chinese wheaten food machine, which comprises a flour hopper (1) and a flour transporting threaded rod (2), wherein a feed opening (3) of the flour hopper (1) is arranged upwards, a discharge opening (4) is arranged downwards, the axes of the flour transporting threaded rod (2) is vertically arranged along the plumb direction, the vertical flour transporting system for the Chinese wheaten food machine is also provided with an auxiliary threaded rod (20) parallel with the flour transporting threaded rod (2), and the two threaded rods are driven by a flour transporting threaded rod gear transmission mechanism (21). The technical proposal ensures that the operation is safer, the propulsion efficiency is higher, the production efficiency is improved, the propulsion of flour is more stable and the quality of the product is higher. The vertical flour transporting system is designed according to the requirement of the wheaten food technology, and the technology process is more scientific, reasonable and strict; therefore, the quality, the model, and the mouthfeel of the product are superior to the same product produced by the prior machines or manual production.

Description

technical field [0001] The invention belongs to the technical field of food machinery and relates to a production and processing machine for Chinese pastry. Specifically, the present invention relates to a vertical noodle conveying system used in Chinese pasta processing and manufacturing equipment. Background technique [0002] In the Chinese pastry production machinery, the basic requirements for the noodle delivery system are: the noodle delivery journey should not be too long, and the pressure should not be too high, otherwise the dough density will be too high, the temperature rise will be too high, and the starch will be gelatinized, and the starch will be gelatinized. The starch will regenerate during the cooling process, destroying the gluten of the dough, causing the finished pastry to collapse, lose air, and have a poor taste. [0003] But at present, the Chinese pastry making equipment produced by various food machinery manufacturers both at home and abroad, its ...

AI Technical Summary

Problems solved by technology

[0005] 1. Since the dough enters the horizontal conveying channel from the feeding port 3, and is pushed by the rotating screw 2, the weight of the dough cannot be used, and a large thrust is required, and from the feeding port 3 to the conveying channel, and then to the twisting cage The head shell and the face nozzle casing 5 arranged at the front end of the shell 18 have a long conveying stroke, and problems and defects such as excessive dough density, high temperature rise, and starch gelatinization as mentioned above have occurred, which deteriorates the production of steamed buns from the dough. The technical performance of steamed buns and dumplings destroys the gluten of the dough and affects product quality

[0006] 2. The common problems of steamed buns, steamed buns and dumplings produced by the above-mentioned noodle delivery system are that the products are easy to collapse, run out of air, and have poor taste

[0007] 3. The most obvious thing is that when the noodle delivery system with the above structure is used for production, the fermented dough cannot be used to make steamed buns, steamed buns, etc., let alone old noodles, because old noodles are made after fermentation

However, the vertical noodle delivery system of the vertical single-screw Chinese-style pastry machine also has the following defects: when the dough is filled with the noodle hopper, the dough around the screw propulsion rod is pushed forward after a few minutes of starting production, and the dough around the periphery cannot be automatically replenished. At this time, the amount of propulsion is significantly reduced, which reduces the weight of the products such as steamed buns, and the weight of the products does not meet the requirements.

In order to solve this problem, only manually push the dough around the push rod by hand, which brings the following problems: one is to affect the personal safety of the operator; the other is to prolong the processing time and increase the labor cost; the third is the dough The advance is not stable enough, the unit weight of the product is large or small, and the product qualification rate is low

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