Dough kneading device

Abstract

The invention discloses a dough kneading device which comprises a dough kneading cabin, a stirring device, at least three stirring blades and two wall scraping blades, wherein the stirring device comprises a stirring shaft which is arranged on the axis of the dough kneading cabin; two ends of the stirring shaft are shafted with side walls at two ends of the dough kneading cabin; one ends of the stirring blades are uniformly partitioned and are fixedly arranged on the stirring shaft; the other ends of the stirring blades extend towards the inner side wall of the dough kneading cabin; an end piece is arranged at the other end of any stirring blade; the area of the end piece is larger than that of the cross section of any stirring blade; one ends of the two wall scraping blades are respectively arranged at the shafted parts of two ends of the stirring shaft and the dough kneading cabin; the other ends of the two wall scraping blades extend towards the inner side wall of the dough kneading cabin. By adopting the dough kneading device, water and flour inside the dough kneading cabin can be sufficiently mixed within a short time, and kneaded flour flocculate blank granules can be relatively uniform in size and distribution; the hardness, the adhesiveness and the chewiness of a later product can be improved, the brightness of a later dough piece product can be also improved, and thus the dough can relatively well meet sensory quality requirements and taste requirements of Chinese customers on cooked wheaten food.

Description

technical field [0001] The invention relates to the field of mechanical dough mixing technology, in particular to a dough mixing device. Background technique [0002] There are two existing ways of kneading dough: manual and mechanical. When using manual kneading, because manpower is limited, people will feel tired when kneading reaches a certain time. The efficiency is reduced. On the one hand, the strength is not enough, the dough cannot be completely kneaded, there will be dry noodles in the dough, and the dough will be mixed unevenly; and the amount of dough that can be controlled by hands is limited, and the amount of dough at one time is average. Less, when more noodles are needed, more times of kneading are required, which further reduces the efficiency of kneading; when using mechanical methods for kneading, in order to achieve a more sufficient mixing of the opposite noodles and water, generally the kneading The rod is set in a helical rod structure to maximize the...

AI Technical Summary

Problems solved by technology

[0002] There are two existing ways of kneading dough: manual and mechanical. When using manual kneading, because manpower is limited, people will feel tired when kneading reaches a certain time. The efficiency is reduced. On the one hand, the strength is not enough, the dough cannot be completely kneaded, there will be dry noodles in the dough, and the dough will be mixed unevenly; and the amount of dough that can be controlled by hands is limited, and the amount of dough at one time is average. Less, when more noodles are needed, more times of kneading are required, which further reduces the efficiency of kneading; when using mechanical methods for kneading, in order to achieve a more sufficient mixing of the opposite noodles and water, generally the kneading The rod is set in a helical rod structure to maximize the mixing space for the noodles in the kneading bin, but also because of this setting, the spiral stirring rod is not thorough enough to stir, and the stirring power is low, which cannot meet the needs of people's industrial production; Moreover, the top of the barrel of the existing dough mixer is usually provided with a feed inlet and a water inlet. When the dough mixer is working, flour and water are respectively added to the barrel from the feed inlet and the water inlet at one time, and then the stirring rod is started to complete the process. Stir and knead the dough; the problem with adding water to the flour all at once is that it is difficult for the flour to form a uniform flocculation

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