Rapid flour kneading machine

Abstract

The invention relates to a fast flour kneading machine, comprising a basin body and a plurality of kneading noodle kneading devices arranged obliquely on the basin body; The kneading device in the body; the telescopic water inlet pipe facing the basin is arranged in the cylinder; the end of the telescopic water inlet pipe is a cylindrical self-rotating nozzle; the kneading device includes a stirring device that can be lifted and inserted into the basin along the cylinder and striking devices evenly distributed on the inner periphery of the cylinder; the striking devices include a plurality of striking rods facing the basin; one end of the striking rods facing the basin is provided with a hemispherical hammer, and the other end is hinged on the outer periphery of a turntable above; the turntable is driven and rotated by a first motor, and the shaft of the motor is set eccentrically on the turntable; the middle part of the striker is slidably set in a limit sleeve; the bottom of the basin is provided with an opening and closing port; the A fermentation device is arranged below the opening and closing opening.

Description

technical field [0001] The invention relates to a fast flour kneading machine, which belongs to the field of food processing. Background technique [0002] In the process of pasta food processing, it is often necessary to knead the flour. The existing fast flour kneading machine uses periodic mechanical movement to knead the dough. The spiral stirring hook is driven by the transmission device to rotate in the mixing tank. At the same time, the mixing tank Driven by the transmission device, it rotates at a constant speed. The flour in the tank is continuously pushed, pulled, kneaded, pressed, fully stirred, and quickly mixed, so that the dry flour can be evenly hydrated, the gluten is expanded, and it becomes a dough with certain elasticity, stretchability, and uniform flow. The dough is not elastic enough, not even enough, and the speed is slow. In addition, the existing flour kneading machine cannot ferment the dough, which will cause uncontrollable fermentation during the...

AI Technical Summary

Problems solved by technology

The flour in the tank is continuously pushed, pulled, kneaded, pressed, fully stirred, and quickly mixed, so that the dry flour can be evenly hydrated, the gluten is expanded, and it becomes a dough with certain elasticity, stretchability, and uniform flow. The dough is not elastic enough, not uniform enough, and the speed is slow. In addition, the existing flour kneading machine cannot ferment the dough. During the transfer process, it will cause uncontrollable fermentation and affect the taste of food

Images