A noodle production device integrating the functions of kneading noodles and resting noodles

Abstract

The invention discloses a noodle production device integrating dough kneading and dough standing functions. The device includes a shell, and also includes an automatic dough kneading mechanism, an energy-saving driving mechanism driving the automatic dough kneading mechanism to work and a dough standing control mechanism after dough kneading. The automatic dough kneading mechanism includes a forward rotation rod and a reverse rotation rod that are disposed in the shell, wherein the forward rotation rod is sheathed in the reverse rotation rod, the bottom of the forward rotation rod is equippedwith a transverse dough kneading rod, the middle part of the reverse rotation rod is equipped with a first bevel gear, both sides of the first bevel gear are equipped with linkage rotation rods, one end of each linkage rotation rod is equipped with a second bevel gear engaged with the first bevel gear, and the other end of each linkage rotation rod is equipped with a vertical dough kneading rod. The energy-saving driving mechanism includes a first motor mounted at the top of the shell, and a top output shaft of the first motor is equipped with a driving gear. The noodle production device provided by the invention has small floor space, shortens the processing time of dough kneading, also reduces energy consumption, and saves cost, and effectively improves noodle production efficiency and taste.

Description

technical field [0001] The invention relates to the technical field of food production, in particular to a noodle production device integrating the functions of kneading noodles and resting noodles. Background technique [0002] The main components of flour are starch, protein, fat, minerals and water. The flour that is often said refers to the wheat flour after peeling, of which the starch content accounts for about 57%-75%; followed by protein, accounting for about 8-14%; the fat content is about 0.7%-1.0% or less; the remaining The other part is water and minerals. Starch in flour is a polysaccharide molecule, including two types of amylose and amylopectin. The former is an unbranched helical structure, insoluble in water at room temperature, but soluble in hot water. Amylose in natural starch About 20%-26%; the rest are water-insoluble polysaccharide molecules with branched chains. Due to the spatial helical structure of the molecule, starch has greater hygroscopicity...

AI Technical Summary

Problems solved by technology

The existing noodle production equipment has a complex structure and cumbersome production process. It usually requires multiple equipment to assist in the completion, which occupies a large area and is not easy to operate. It is long and consumes more power resources, which increases the cost and affects the processing efficiency of noodles. It is not suitable for batch noodle production; it is particularly important to control the time in the wake-up process, which usually requires more labor and time. There are many uncontrollable factors, which have a great impact on the taste of noodles

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