Quantitative dough kneading fermentation machine for food fermentation

Abstract

The invention discloses a quantitative dough kneading fermentation machine for food fermentation. The machine structurally comprises a main body, a water inlet pipe, a top cover and a material takingopening, wherein the water inlet pipe is installed at the side end of the main body; the top cover is clamped to the top end of the main body; a discharging device is arranged at the bottom end of a material storage box; a dough kneading basin is welded to the bottom end of the inner side of the main body; a dough kneading rod penetrates through the dough kneading basin; a feeding device comprisesan elastic switch, a connecting rod and a feeding block; the discharging device comprises a groove, a limiting block, a third spring and a discharging roller; and the discharging roller comprises a roller body, a rotating shaft and clamping grooves. The ten or more clamping grooves are formed in the roller body, flour in the material storage box can enter the clamping grooves through rotation ofthe roller body, and when the clamping grooves containing the flour rotate to the bottom end of the roller body, the flour can fall off from the clamping grooves to be discharged, so that the discharging amount can be controlled through the number of rotation turns of the rotated roller, and the condition that processed dough is too sticky or too dry due to too much or too little discharged flouris avoided.

Description

Technical field [0001] The invention relates to the field of food fermentation, in particular to a quantitative type kneading fermentation machine for food fermentation. Background technique [0002] To make the dough, you need to put a certain amount of flour and water in a container, and then use and face it to stir, so that the flour sticks together through the water to form a dough. [0003] Based on the above findings, the present inventors found that the existing quantitative type kneading fermenter for food fermentation mainly has the following shortcomings. For example, when the flour is processed in humid weather, the difference between the storage box and the top cover There are gaps between them, so the moisture in the air can enter the storage box through the gaps and contact the flour to form flour lumps, so that the flour lumps will be blocked in the feeding opening during feeding, which affects the amount of flour feeding and causes the flour to be loaded. Too much ...

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Problems solved by technology

[0003] Based on the inventors' discovery above, the existing quantifiable dough dough fermentation machine for food fermentation mainly has the following disadvantages, such as: when flour is processed in wet weather, the gap between the storage box and the top cover There are gaps between them, so the moisture in the air can enter the storage box through the gaps and contact with the flour to form flour lumps, so that the flour lumps will be blocked in the feeding opening when feeding, which will affect the amount of flour feeding and cause the flour to be dropped. If the amount is too much or too little, the processed dough will be too sticky or too dry

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