Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Water content-controllable flour-stirring device for automatic steamed bun making machine

A steamed bread machine, water content technology, applied in application, dough mixer, baking, etc., can solve problems such as quality deterioration and steamed bread quality influence

Inactive Publication Date: 2014-04-16
SHAANXI JOIN CREATE SCI & TECH
View PDF0 Cites 3 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, affected by factors such as temperature, time, and materials stored in the mixer, the water content in the dough after actual mixing is generally lower than the original design value, which will easily affect the quality of the final steamed buns and make the quality worse

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Water content-controllable flour-stirring device for automatic steamed bun making machine

Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0009] The present invention will be described in further detail below in conjunction with the accompanying drawings.

[0010] As shown in the accompanying drawings, the present invention is a water content controllable noodle mixing device for automatic steamed bun machines, comprising a primary noodle mixer 4 and a secondary noodle mixer 1, the outlet of the first noodle mixer 4 and the secondary noodle mixer There is a conveyor belt 3 between the entrances of the surface device 1, a moisture detector 8 is arranged above the conveyor belt 3, and a weight sensor 2 is arranged below, and the outputs of the moisture detector 8 and the weight sensor 2 are all connected to the processor 5, and the control signal of the processor 5 The output end is connected with the electromagnetic flow regulating valve 6, and the electromagnetic flow regulating valve 6 is arranged on the water supply pipe 7 that supplies water to the secondary noodle mixer 1.

[0011] The use process of the pre...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention discloses a water content-controllable flour-stirring device for an automatic steamed bun making machine. The water content-controllable flour-stirring device comprises a primary flour-stirring device and a secondary flour-stirring device. A conveyor belt is arranged between an outlet of the primary flour-stirring device and an inlet of the secondary flour-stirring device. A moisture detector is arranged above the conveyor belt. A weight sensor is arranged below the conveyor belt. Output parts of the moisture detector and the weight sensor are connected to a processor. A control signal output end of the processor is connected to an electromagnetic flow control valve. The electromagnetic flow control valve is arranged on a water supply pipe for supplying water for the secondary flour-stirring device. The water content-controllable flour-stirring device realizes accurate control of water content of dough and steamed bun obtained by the water content-controllable flour-stirring device satisfies requirements.

Description

[0001] technical field [0002] The invention relates to the field of automatic steamed bun machines, in particular to a dough stirring device with controllable water content for the automatic steamed bun machine. Background technique [0003] Steamed buns are one of the staple foods in our country, especially in the northern regions. With the development of society and the advancement of science and technology, more and more steamed bun machines have appeared to replace the traditional manual methods to make steamed buns. At present, there are many automatic steamed bun machines. , Integrating kneading, steaming and collecting. Among them, in the steamed bun making process, the dough kneading procedure is a very critical step, and the quality of the kneading dough directly affects the quality of the final steamed bun product, and the moisture content of the dough during kneading is one of the important parameters. The current dough mixing steps are to calculate the mass ra...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
Patent Type & Authority Applications(China)
IPC IPC(8): A21C1/00
Inventor 不公告发明人
Owner SHAANXI JOIN CREATE SCI & TECH
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com