Flour stirring equipment

Abstract

The invention provides flour stirring equipment. The flour stirring equipment comprises a base, a stirring barrel, a stirring mechanism and a driving mechanism, a vertically-arranged supporting shaft is installed on the base, and the stirring barrel is rotationally installed on the supporting shaft and driven by a driving mechanism to rotate around the supporting shaft. The stirring mechanism comprises a first mounting plate, a second mounting plate, a first scraping plate, a second scraping plate, a first stirring piece and a second stirring piece; the first mounting plate is vertically mounted on the inner wall of the stirring barrel, the first scraping plate is arranged in the stirring barrel and attached to the supporting shaft, and the first stirring piece is arranged in the stirring barrel and mounted on the first connecting plate; the second mounting plate is vertically mounted on the supporting shaft, the second scraping plate is arranged in the stirring barrel and attached to the inner wall of the stirring barrel, and the second stirring piece is arranged in the stirring barrel and mounted on the third connecting plate. While stirring, the inner wall of the stirring barrel and the outer wall of the supporting shaft can be cleaned in time, and meanwhile, the situation that part of flour cannot be uniformly stirred in a short time is avoided.

Description

technical field [0001] The invention relates to the technical field of flour stirring, in particular to a flour stirring equipment. Background technique [0002] In the production of cake paste and bread, noodles and other dough, it is often to add water to the flour and stir to form batter or dough. The current mixing components have dead angles, and it is difficult to make all the flour uniformly mixed in a short time, and there are often parts of the dough. Excessive mixing, gluten fatigue, gluten network structure from dense to loose structure; in addition, some flours have insufficient mixing time during the dough forming process, insufficient water absorption, and gluten protein fails to stretch out to form a network structure, these factors will affect The gluten protein in the flour forms an effective network structure, which leads to the existence of this phenomenon. A large part of it comes from the stirring member. In view of these problems, the present invention ...

AI Technical Summary

Problems solved by technology

[0002] In the production of cake paste and bread, noodles and other dough, it is often to add water to the flour and stir to form batter or dough. The current mixing components have dead angles, and it is difficult to make all the flour uniformly mixed in a short time, and there are often parts of the dough. Excessive mixing, gluten fatigue, gluten network structure from dense to loose structure; in addition, some flours have insufficient mixing time during the dough forming process, insufficient water absorption, and gluten protein fails to stretch out to form a network structure, these factors will affect The gluten protein in the flour forms an effective network structure, which leads to the existence of this phenomenon. A large part of it comes from the stirring member. In view of these problems, the present invention designs a new stirring member to eliminate the uneven stirring during the formation of batter or dough. question

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