Full-intelligent-control 360-degree bionic rubbing and kneading technique

Abstract

The invention discloses a full-intelligent-control 360-degree bionic rubbing and kneading technique, namely an intelligent machine integrated with mechanical automation, process standardization and control digitization. The intelligent machine is utilized for kneading dough, so that the labor and the time are saved, the cost is lowered, and the food health is effectively guaranteed; a traditional dough kneading process is reduced by virtue of bionic mechanical arms, so that the high-quality taste of traditional noodles is guaranteed; the noodles with three tastes of softness, chewiness and glutinousness are successfully produced by virtue of an intelligent control system; and a driving mechanism is connected with a kneading cavity assembly for driving the kneading cavity assembly to rotate, multiple bionic rubbing and kneading mechanisms are distributed around the kneading cavity assembly and are fixedly arranged on a stander, power output ends of the bionic rubbing and kneading mechanisms are in contact with the kneading cavity assembly so as to realize bionic rubbing and kneading actions, a control system is arranged at the stander and can be used for controlling the driving mechanism and the kneading cavity assembly to cooperatively work so as to realize 360-degree bionic rubbing and kneading.

Description

technical field [0001] The invention discloses a fully intelligent control 360° bionic kneading kneading technology, which belongs to the technical field of food production machinery. Background technique [0002] At present, dough kneading machines use the principle of paddle or bearing rotation to stir flour and water to complete kneading. However, there are obvious deficiencies in kneading kneading dough using this principle, mainly as follows: [0003] 1. Due to the way of stirring, according to the viscosity of the noodles, the part close to the stirring bearing will be stirred evenly, and the part far away from the stirring bearing will not be fully stirred due to the effect of viscosity, so that the kneading noodles cannot reach the heat and the noodles cannot be processed. Time-consuming and expensive. [0004] 2. Due to the excessive force when stirring, the gluten is easily damaged during the dough mixing process, resulting in the processed noodles being too stiff...

AI Technical Summary

Problems solved by technology

[0003] 1. Due to the way of stirring, according to the viscosity of the noodles, the part close to the stirring bearing will be stirred evenly, and the part far away from the stirring bearing will not be fully stirred due to the effect of viscosity, so that the kneading noodles cannot reach the heat and the noodles cannot be processed. Time-consuming and material

[0004] 2. Because the stirring force is too strong, the gluten is easily damaged during the dough mixing process, resulting in the processed noodles being too stiff, which will cause diners to chew, which is more likely to cause indigestion, or is too soft. After the noodles are put into the pot, Boiled into noodle soup, it will eventually lead to bad taste and affect your health

[0005] 3. The hygienic performance of the machine is relatively poor. The existing dough mixers use irregular garlands or forks to stir, which often causes the cotton wool to stick to it and is very difficult to clean. If it is not cleaned for a long time, it will cause the cotton wool to scab, ferment, or Mildew can cause dysentery in mild cases and even food poisoning in severe cases

[0006] 4. The existing kneading technology has great limitations. It only has a stirring function, and it cannot be regarded as a kneading process. The reason why kneading dough by hand is delicious is that kneading dough in the traditional sense is that people knead the dough with arms and arms. Kneading, one is to knead the dough evenly, and the other is to add gluten to the dough, so that the dough is very chewy and has a very good taste. However, the current kneading technology only uses the principle of stirring to realize machinery instead of manual work, and the quality of kneading dough is greatly reduced.

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