Kneading device

Abstract

The invention discloses a dough kneading device, which comprises a noodle kneading bin; the stirring device includes a stirring shaft which is arranged on the axis of the noodle kneading bin, and the two ends of the stirring shaft are axially connected to the side walls of the two ends of the noodle kneading bin; At least three stirring blades, one end of which is evenly spaced and fixed on the stirring shaft, and the other end is extended to the inner wall of the dough bin, wherein, the other end of any stirring blade is also provided with an end piece, and the end piece The area of ​​the mixing paddle is greater than the area of ​​the cross-section of any one of the stirring blades; two scraping paddles, one end of which is respectively arranged at the joint between the two ends of the stirring shaft and the mixing chamber, and the other end extends to the inner wall of the mixing chamber set up. The invention can fully mix the moisture and flour in the noodle bin in a short time, and the size distribution of the obtained noodle grains is more uniform; the hardness, stickiness and chewiness of the subsequent products are improved, and the brightness of the noodle sheets of the subsequent products is also improved. , which is closer to the sensory quality and taste requirements of Chinese consumers for pasta.

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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