Preparation device of extruded tartary buckwheat noodles
CN224685076UActive Publication Date: 2026-08-28SHANDONG YUJIE FLOUR CO LTD
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Patent Information
- Application Number
- CN202521684020.5
- Authority / Receiving Office
- CN · China
- Patent Type
- Utility models(China)
- Current Assignee / Owner
- Filing Date
- 2025-08-08
- Publication Date
- 2026-08-28
- Estimated Expiration
- 2035-08-08
AI Technical Summary
Technical Problem
[0005]为了克服在挤压型苦荞面条的制备过程中,由于苦荞粉中缺乏面筋蛋白,淀粉在高温挤压后糊化程度高,导致面条表面黏性增大,使切口处形成粘黏,影响成品外观和后续干燥效果的问题
Benefits of technology
[0015]通过喷粉装置将面粉均匀喷洒在切割区域,在刀片和面条表面形成保护层,当电缸驱动刀片进行切割时,这层粉末有效防止了面条切口与刀片的粘连,随后风机一将多余的面粉吸入收集槽,圆形网框确保只回收纯净的面粉,改善了苦荞面条因缺乏面筋蛋白和高温糊化导致的切口粘黏情况,不仅保证了切割面的整洁美观,还提高了生产效率,同时实现了面粉的循环利用,体现了现代食品加工的智能化与环保理念。
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Figure CN224685076U_ABST
Abstract
The utility model discloses a preparation device of extruded tartary buckwheat noodle, including tartary buckwheat noodle box, still including fixed frame, the bottom fixed connection of tartary buckwheat noodle box has the fixed link, the rear end fixed connection of fixed link has fixed frame, the right -hand member of fixed frame is provided with flour groove, the left -hand member of fixed frame is provided with collection groove, and the left and right sides of fixed frame are fixedly connected with electric jar respectively, and the output of electric jar is fixedly connected with blade, and electric jar is used for driving blade to move left and right, and the inboard right -hand member position of fixed frame is fixedly connected with the spray head, the utility model discloses the flour even spraying in cutting area through powder spraying device, forms the protective layer on the blade and noodle surface, effectively prevents the adhesion of noodle notch and blade, and then the blower one will absorb the excess flour into collection groove, improves the notch sticky condition of tartary buckwheat noodle because of the lack of gluten protein and high temperature pasting, not only guarantees the neat and beautiful of cutting surface, but also improved production efficiency, and the circulation utilization of flour was realized simultaneously.
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