Handwork imitation dough kneading machine based on pneumatic artificial muscle

Abstract

The invention discloses a handwork imitation dough kneading machine based on pneumatic artificial muscle. The handwork imitation dough kneading machine is characterized by comprising a single-chip microcomputer controller, an artificial muscle gas distributor, a gas distribution pipe, a surface hammer ejector rod, a reset spring, a pneumatic artificial muscle surface hammer, a dough kneading motor, a small gear, a large gear, a cam, a cam shaft, a slotting cam, a slotting cam shaft, a roller ejector rod, a connecting rod, a ridge lifting shovel and a ridge lifting shovel support rod. Compared with the prior art, the handwork imitation dough kneading machine has the advantages that (1) the existing rigid kneading part is replaced by the pneumatic artificial muscle surface hammer, so that a novel and reliable dough kneading way is provided; (2) the handwork imitation dough kneading machine fully utilizes the characteristics of flexible contact, controllable extension size and the like of the pneumatic artificial muscle, thus basically realizing handwork imitation dough kneading operation; the flour products are good in palatability and high in additional value; and (3) the handwork imitation dough kneading machine solves the problem of automatic resetting of a dough after being kneaded for once, is relatively high in degree of automation, and improves the production efficiency and the safety.

Description

technical field [0001] The invention relates to a dough kneading machine, in particular to a manual kneading machine based on pneumatic artificial muscles, which belongs to the field of food processing machinery. Background technique [0002] The kneading machine is a food machine that replaces manual kneading, pressing, and folding dough. It is an essential equipment for the pasta processing industry and the catering industry. [0003] At present, most of the existing mechanical kneading machines use rigid components such as pressing rollers, kneading plates, stirring plates, etc. to repeatedly overlap, knead, and reverse the dough. The rigid components have a large kneading force and are clean and hygienic. The dough has good elasticity and high gluten, which greatly reduces the labor intensity of workers. But there are also the following disadvantages: (1) the noodle products kneaded and rolled out by using the above-mentioned rigid parts, because there are rigid parts i...

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Problems solved by technology

But there are also the following disadvantages: (1) the noodle products kneaded and rolled out by using the above-mentioned rigid parts, because there are rigid parts in contact and its kneading force is single and unchanged, it still cannot be compared with manual ones in terms of orientation, flavor, mouthfeel, etc. Compared with the kneaded noodles, the palatability and added value of the products are difficult to compare; (2) Due to the limitation of the structural design, the continuous and uniform kneading ability of the machine is poor, and it is often necessary to manually knead the knead

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