A double-screw food mill

Abstract

The invention discloses a double-auger food pulverizer. The double-auger food pulverizer comprises a feeding mechanism, a pulverizing mechanism, a driving mechanism, a discharging mechanism and a machine shell. The feeding mechanism comprises a containing hopper which is provided with a feeding passage. The pulverizing mechanism comprises a vertical spinning-cone-shaped screw rod, and a grinding disc which is arranged outside the screw rod in a sleeving mode, is matched with the screw rod and rotates in the opposite direction. The rotary grinding disc is internally provided with at least one cutter ring. Food pushing and food grain receding generated on the screw rod and a cutter ring grain receding groove complement each other. The motion of the screw rod is countered by the receding action of the grain receding groove. The extrusion of the screw rod and the grinding disc on a cutting cavity is weakened, and therefore the extrusion chamber effect of the cutting cavity is relieved, and the phenomena of grain congestion and blockage caused by continuous pushing of a main auger in the prior art are overcome. The cutting resistance is reduced, the problem of high heat caused by increased friction during cutting is also solved, and the machining cutting cavity without extrusion and heat is realized.

Description

technical field [0001] The invention relates to a double-screw food material grinder. Background technique [0002] Among the existing household food mills, one is the continuation of the traditional food processing method, which is suitable for miniaturization, such as: mixer, disc grinder, small steel mill, coffee grinder, etc., and the other is The category is a new concept product that has emerged under the higher requirements for food processing technology with the continuous improvement of people's lives, such as: high-speed wall breaking machine, powder making machine, centrifugal juicer, etc. This type of machine comes from the new attempt and application of non-food material crushing technology in the field of food processing. Under the guidance of the fast and refined path, the destructive effect on the nutritional components and original structure of the ingredients is much greater than that of the former traditional processing machines. It explains that the met...

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Problems solved by technology

[0006] 2. The uneven particles produced by processing affect the original elasticity and toughness of the ingredients in the subsequent cooking, fermentation, and soaking. Especially in the cooking of coffee, the permeability becomes poor, and the raw juice is lost due to uneven raw and cooked. The original taste reduces the economic value of the product and the dust generated during the processing destroys the original structure of the ingredients, and loses a lot of nutrients and original flavor. When processing fresh fruits and vegetables, it may even change color and taste, which is obvious. In the effect of excessive crushing of the high-speed crushing method of the wall breaker and the powder machine

[0020] 4. Non-enzymatic browning, also known as carbonyl ammonia reaction and Maillard reaction, is generally divided into early, middle and late stages by temperature change. In the final stage of the reaction, some flavor substances are used, such as toast, roasted coffee, etc. , but the caramelization reaction above 120°C cannot be achieved in grain crushing

③Bioavailability of mineral elements decreased

This processing method destroys the original structure during processing, resulting in the loss of nutrients. For example, after the cell wall is broken, a large amount of vitamins and antioxidant substances are lost, and the nutrients are mixed with other substances to produce oxidative browning. Especially under high-speed rotation and high-calorie conditions, the damage to food materials is accelerated

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