Dough elasticity increasing mechanism based on cooked wheaten food processing

Abstract

The invention relates to the technical field of cooked wheaten food processing, and discloses a dough elasticity increasing mechanism based on cooked wheaten food processing, which comprises a temperature adjusting mechanism, the temperature adjusting mechanism comprises a temperature guide rod, the top of the temperature guide rod is movably connected with a transmission air cavity, and the transmission air cavity is internally and movably connected with a push-pull plug. A sliding block is fixedly connected to the side, away from the transmission air cavity, of the push-pull plug, a reset spring is movably connected to the side, away from the push-pull plug, of the sliding block, an adjusting shifting piece is fixedly connected to the left side of the sliding block, and a rheostat is movably connected to the end, away from the sliding block, of the adjusting shifting piece. And at the moment, the resistance value of the rheostat in a circuit is changed, so that the power of the heating wire is increased or reduced, the heating value of the heating wire is changed, and the effects of automatically adding clear water according to the amount of flour, keeping the water temperature constant and improving the elasticity of dough are achieved.

Description

technical field [0001] The invention relates to the technical field of pasta processing, in particular to a dough elasticity increasing mechanism based on pasta processing. Background technique [0002] Wheat is one of the main crops in our country. It often needs to be processed twice after planting and harvesting. Most of the secondary processed wheat is ground into flour, and then people process the flour to make noodles, steamed bread, etc. Pasta food, in the north of our country, pasta has always been one of the main foods on people's table. [0003] When making pasta from flour, it is necessary to process the flour to make it into dough, and the taste of the dough is directly related to the taste of the finished pasta. Therefore, when processing the dough, it is often necessary to pay attention to many factors to make the dough more elastic. Traditional The methods to increase the dough elasticity include adding an appropriate amount of warm water and adding some salt...

AI Technical Summary

Problems solved by technology

[0006] In view of the deficiencies in the prior art, the present invention provides a dough elasticity increasing mechanism based on pasta processing, which has the advantages of automatically adding water according to the amount of flour and keeping the water temperature constant to improve the elasticity of the dough, and automatically adding salt grains according to the amount of flour to improve the elasticity of the dough. It solves the problem that the amount of water, water temperature and salt need to be added accurately during traditional dough processing

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