Guide cutting structure special for whole grain noodles

Abstract

The invention discloses a guide cutting structure special for whole grain noodles, and relates to the technical field of noodle processing. The guide cutting structure comprises two annular cutting mechanisms, wherein each annular cutting mechanism consists of an inner rotating assembly and a reset cutting assembly, and each inner rotating assembly is rotationally connected with the corresponding reset cutting assembly; a discharging driving mechanism is coaxially fixed between the two inner rotating assemblies which are arranged up and down; adjustable guide mechanisms are connected between the two reset cutting assemblies arranged up and down in a sliding mode in the circumferential direction; and a size adjusting mechanism is fixed to the peripheral side surface of the lower reset cutting assembly. Through the arrangement of the annular cutting mechanisms, the adjustable guide mechanisms, the discharging driving mechanism, guide channels and first reset elastic pieces, the discharging driving mechanism is driven to rotate by intermittent electric drive, so that the discharging driving mechanism pushes the adjustable guide mechanisms to the outside of the annular cutting mechanisms, the noodles in the adjustable guide mechanisms slide down and are collected, and the cutting efficiency of the noodles is greatly improved.

Description

technical field [0001] The invention belongs to the technical field of noodle processing, in particular to a guide cutting structure specially used for whole grain noodles. Background technique [0002] Whole grains are not only rich in B vitamins, magnesium, iron, and dietary fiber, but also contain common antioxidant components such as polyphenols, vitamin E, tannins, carotenoids, phytic acid, lignin, and lignans. Antioxidant ingredients that are rare in some fruit and vegetable foods but have high nutritional value, such as γ-oryzanol, alkyl resorcinol, oat anthramid, etc., when the whole grain flour is processed, the dietary fiber in the seed coat of the whole grain flour has Significantly control the glycemic index and body weight, so noodles produced from whole grain flour can significantly control the glycemic index and body weight, and belong to a healthy diet. [0003] When cutting the formed noodles extruded by the noodle press, the staff generally use a cutter to...

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Problems solved by technology

[0004] The purpose of the present invention is to provide a guide cutting structure dedicated to whole grain noodles, through the internal rotation assembly, reset cutting assembly, discharge drive mechanism, adjustable guide mechanism, intermittent electric drive, size adjustment mechanism and first guide tube The design solves the problem that the existing noodle cutting structure lacks a guide mechanism, and the processed noodles are easily affected by external factors during the discharge process, causing swings, and then sticking to each other, which is not conducive to the processing and production of noodles, and cannot realize multiple batches at the same time The circumferential cutting of noodles leads to low cutting production efficiency of noodles, which cannot meet the needs of batch production, and cannot realize the circumferential cutting of noodles of different sizes, and thus cannot better meet diversified production needs, resulting in noodle cutting structure The scope of application of the problem is greatly reduced

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