Partial sealing vacuum type dough kneading agitator

Abstract

The invention provides a partial sealing vacuum type dough kneading agitator. The partial sealing vacuum type dough kneading agitator comprises a normal-pressure agitator, a vacuum agitator and a spiral discharging device, wherein the normal-pressure agitator comprises a vacuum sealing door, a water inlet, a flour inlet and an agitating paddle I; and the vacuum agitator comprises an exhausting pipe, a vacuum pump, a vacuum meter, a feeding rotating shaft and an agitator II. Dough kneading is divided into two steps, that is, the flour is agitated under normal pressure and then is agitated in vacuum. A dough kneading process is divided into two parts of agitation so that the toughness quality of dough can be improved and the production speed is accelerated; in the dough kneading process, the flour is mixed in vacuum and under negative pressure, so that protein in the flour can most sufficiently absorb the water in the shortest time to form an optimal gluten network; the dough is smooth and the toughness and the chewiness of the dough reach the optimal state; and a vacuum agitating method has a curing effect and a curing procedure which spends much time is not needed. According to the partial sealing vacuum type dough kneading agitator, the continuous production can be realized, and the quality and the sanitation of a finished product are good; and the production efficiency of enterprises and the quality of the product can be improved.

Description

technical field [0001] The invention relates to the technical field of food vacuum mixing machinery and equipment, and in particular provides a partially sealed vacuum type noodle mixer. Background technique [0002] Flour is a powder that is ground from wheat. According to the protein content in flour, it can be divided into high-gluten flour, medium-gluten flour, low-gluten flour and gluten-free flour. Flour has high nutritional value and is rich in protein, carbohydrates, vitamins, calcium, iron, phosphorus, potassium, magnesium and other minerals. Therefore, flour is processed into various foods. Before flour is processed into various foods, it must go through the process of kneading, that is, adding water and additives to the flour, and stirring properly for a certain period of time, so that gliadin and glutenin gradually absorb water and swell, stick to each other, and form a continuous process. The membranous matrices of the gluten are combined with each other to f...

AI Technical Summary

Problems solved by technology

However, the design of this equipment can no longer meet the modern large-scale continuous production, and the production sanitation cannot be guaranteed.

Images