Design method of brown sugar crisp quantitative maker

Abstract

The application discloses a design method of a brown sugar crisp quantitative production machine. The method refers to the process of manually producing brown sugar crisp, and designs a dough piece and brown sugar quantitative taking-out device, a dough piece and brown sugar mixing device and a brown sugar crisp forming device, and comprises the following steps: designing the dough piece quantitative taking-out device according to the shape, mass, density and characteristics of the dough piece; designing the brown sugar quantitative taking-out device according to the shape, mass, density and characteristics of the brown sugar; determining the mixing mode of the dough piece and the brown sugar according to the mixing state of the dough piece and the brown sugar, and designing the mixing device according to the mixing mode of the dough piece and the brown sugar; and designing the forming device according to the finished product shape and taste requirements of the brown sugar crisp. The design method of the brown sugar crisp quantitative production machine is adopted, the brown sugar crisp quantitative production machine is designed by referring to the process of manually producing brown sugar crisp, and the quantitative mechanization of brown sugar crisp production is realized.

Description

Technical Field

[0001] This invention relates to the field of brown sugar crisp making equipment, and in particular to a design method for a brown sugar crisp quantitative making machine. Background Technology

[0002] Brown sugar pastry is a common Chinese homemade snack and street food, loved by a wide range of people. Although the process of making brown sugar pastry is simple, it requires precise control of the weight of brown sugar and dough to ensure the flavor. Furthermore, it necessitates repeated rolling by hand to ensure complete mixing of the brown sugar and dough, and to achieve the desired texture. While the handmade process is simple, the repetitive operations are inefficient, and the difficulty in accurately controlling the weight results in inconsistent weight and quality. Mechanized production of brown sugar pastry allows for a more efficient and hygienic method of making this homemade snack.

[0003] The machinery manufacturing industry has a long history, and food machinery, as an integral part of it, is indispensable. The development of the food processing industry has led to a significant increase in demand for food machinery, resulting in the development of new and advanced food machinery technologies, including automation and robotics. These technologies improve the efficiency and safety of food production. Quantitative machinery refers to machines or tools used to measure, process, or analyze quantitative data. The use of quantitative machinery has improved the productivity, quality, and efficiency of various industries, including healthcare, manufacturing, and finance. Combining quantitative machinery with food machinery to improve the quality and efficiency of food processing is currently a research hotspot in the food machinery industry.

[0004] However, existing food processing machinery suffers from drawbacks such as limited variety, low technological content, poor quality, inadequate supporting capabilities, and irrational structure. This is mainly manifested in the large-scale duplication of production of mid- and low-end products, leading to significant oversupply; and the slow development of high-tech products, with market demand exceeding supply. The application of high technology needs further improvement. Meanwhile, food processing machinery is developing towards energy conservation, water conservation, steam conservation, high output, and low or no pollution. In other words, the design and development of food processing machinery increasingly focuses on sustainability, energy efficiency, and reducing food waste.

[0005] Furthermore, due to differences in dietary culture, many foreign machines are not suitable for my country and do not conform to the country's national conditions. Therefore, my country's food machinery industry still needs further exploration. While machines for making traditional snacks such as steamed buns and mooncakes are already available, machines for preparing brown sugar pastries are relatively scarce, and there are no publicly available machines for quantitatively producing brown sugar pastries. Therefore, this invention designs a quantitative production machine for brown sugar pastries to meet the needs of my country's food machinery industry. Summary of the Invention

[0006] The purpose of this invention is to provide a design method for a brown sugar pastry quantitative production machine. The machine is designed with reference to the manual production process of brown sugar pastry, thereby realizing the quantitative mechanization of brown sugar pastry production.

[0007] To achieve the above objectives, this invention provides a design method for a brown sugar pastry quantitative production machine. Referring to the manual process of making brown sugar pastries, the invention designs a quantitative dispensing device for dough and brown sugar, a mixing device for dough and brown sugar, and a brown sugar pastry forming device, comprising the following steps: A device for quantitatively dispensing dough powder is designed based on the shape, quality, density, and characteristics of the dough powder. A brown sugar dispensing device was designed based on the shape, weight, density, and properties of brown sugar. The mixing method of dough and brown sugar is determined based on the mixing state of the dough and brown sugar, and the mixing device is designed based on the mixing method of dough and brown sugar; The forming device was designed according to the requirements of the finished product shape and taste of brown sugar crisps; The location of the brown sugar dispensing device is determined based on the location of the dough dispensing device; the location of the mixing device is determined based on the location of the brown sugar dispensing device; and the location of the forming device is determined based on the location of the mixing device. The power and transmission devices are designed based on the dough portion dispensing device, brown sugar dispensing device, mixing device, and forming device.

[0008] Preferably, the design method of the dough portion dispensing device is as follows: The mass of each dough portion is determined by the volume of the dough portion, based on the quantitative extraction formula. The quantitative extraction formula for the dough portion is as follows: (1) In equation (1), m is the mass (kg); ρ is the density (kg / m³). 3 v is volume, m 3 ; The container outlet of the dough portion is designed with a fixed shape and size, thus determining its cross-sectional area. The volume of the dough portion is then controlled by its extrusion length, according to the dough portion volume formula: (2) In formula (2) m is the cross-sectional area. 2 ; The length is in meters (m). The extrusion length of the dough portion is determined by the interval between cuts made by the dividing blade.

[0009] Preferably, the dough portion quantitative dispensing device is designed to include a dough portion feeding hopper, a cutting tool, and a roller assembly. The feeding hopper of the dough portion feeding hopper extends through the shell to the outside, the material trough of the dough portion feeding hopper is located inside the shell, the cutting tool is provided at the discharge port of the dough portion feeding hopper, and the roller assembly is located below the discharge port of the dough portion feeding hopper.

[0010] Preferably, the dough feed hopper is designed in the shape of an inverted pyramid to allow the dough to flow downwards. The bottom of the feed hopper is equipped with a spiral stirring impeller, and a cylindrical discharge port is provided on one side of the bottom of the feed hopper. The design of the cutting tool's position and working method involves placing the cutting tool at the discharge end of the cylindrical discharge port. One end of the cutting tool is fixedly connected to one end of the tool shaft, while the other end of the tool shaft is connected to the transmission device. The transmission device, in cooperation with the tool shaft, drives the cutting tool to rotate.

[0011] Preferably, based on the characteristics that both brown sugar and dough are solid, a brown sugar dispensing device is designed with reference to a dough dispensing device. The brown sugar dispensing device includes a brown sugar feeding hopper and a brown sugar dispensing mechanism. The feeding hopper of the brown sugar feeding hopper extends through the shell to the outside, the trough of the brown sugar feeding hopper is located inside the shell, and the brown sugar dispensing mechanism is provided below the outlet of the brown sugar feeding hopper. Based on the characteristic that brown sugar will solidify into lumps, a buffer mechanism is set on the lower side of the brown sugar feeding hopper. Based on the characteristic that brown sugar is a bulk material, the brown sugar metering mechanism is designed as an adjustable metering mold.

[0012] Preferably, the brown sugar metering mechanism is designed to include a metering disc, a metering sleeve, a distributing turntable, and an adjustment component. The metering disc is located below the buffer mechanism. The bottom of the metering disc is provided with several metering through holes distributed in a circular pattern. A metering mold is provided below the metering through holes. A metering sleeve is slidably connected to the bottom of the metering mold. The distributing turntable is arranged parallel to the bottom of the metering disc. The bottom of the metering sleeve abuts against the distributing turntable. An adjustment component is also provided between the metering disc and the distributing turntable for adjusting the distance between the metering mold and the metering sleeve. A distributing impeller for pushing material is also rotatably connected inside the metering disc. The side of the turntable near the dough portion dispensing device has a feeding port corresponding to the feeding cylinder, and the lower side of the turntable has a conical feeding cylinder that is fixedly connected to the frame plate.

[0013] Preferably, a quantitative amount of dough is placed at the bottom and a quantitative amount of brown sugar is placed at the top, so that the dough wraps around the brown sugar for mixing. The mixing device is designed to include a covering mechanism and a roller rolling mechanism. The covering mechanism is located below the discharge port of the quantitative plate, and the roller rolling mechanism is located below the covering mechanism. Preferably, the semi-finished product after being mixed by the roller rolling mechanism is in sheet form, and it is finally shaped by folding. The forming device is designed to include a folding mechanism and a pushing mechanism. The folding mechanism is located on the lower side of the roller rolling mechanism, and the pushing mechanism is located on the discharge port side of the folding mechanism.

[0014] Preferably, the design of the electric motor in the power unit involves selecting the type of electric motor based on its structure, price, and efficiency, determining the capacity of the electric motor based on the heating conditions during operation, and determining the model of the electric motor based on its rotational speed.

[0015] Preferably, the design of the shaft in the transmission device is based on the use of the shaft, and the type of shaft selected is a transmission shaft or a rotating shaft. The material of the shaft is selected as carbon steel or alloy steel based on food safety, corrosion resistance, strength and hardness, wear resistance, lubrication, temperature resistance and cost. The diameter of the shaft is calculated based on torsional strength conditions, combined bending and torsional strength conditions, fatigue strength conditions or static strength conditions, and the stiffness of the shaft is checked and calculated. The design of gears in the transmission device is based on the requirements of load and torque, noise and vibration, efficiency, lubrication, maintenance and space constraints to determine the type of gear. The material selection of the shaft is used to determine whether the gear material is 45 steel quenched and tempered or 40Cr quenched and tempered. The gear is checked and calculated to determine the number of teeth, module, pressure angle, center distance and tooth width.

[0016] Therefore, this invention adopts the design method of a quantitative brown sugar pastry making machine with the above-mentioned structure, referring to the process of manually making brown sugar pastry, to realize the mechanization of brown sugar pastry production. Through corresponding mechanisms, the automatic quantitative feeding of dough and brown sugar, the mixing of dough and brown sugar, and the shaping of brown sugar pastry are achieved. This eliminates the labor costs of manual brown sugar pastry production, improves production efficiency, maintains the stability of brown sugar pastry quality, reduces human contact during food processing, and maintains food cleanliness and hygiene. Precise control of the weight of the brown sugar pastry ensures its weight and quality stability, allowing for a more efficient and hygienic production method. The structural design of each mechanism of the quantitative brown sugar pastry making machine clarifies how the mechanism operates, transmits, and connects, determines the use of components, and ultimately achieves functional realization. After the structural design is completed, component selection calculations are performed, mainly focusing on the selection, calculation, and verification of conventional mechanical components such as motors, shafts, and gears used in the equipment, ensuring that the designed equipment is rigorous and efficient while reducing costs and improving its economic efficiency.

[0017] The technical solution of the present invention will be further described in detail below with reference to the accompanying drawings and embodiments. Attached Figure Description

[0018] Figure 1 This is a flowchart illustrating the design method of the brown sugar crisp quantitative production machine of the present invention; Figure 2 This is a schematic diagram of an embodiment of the design method for the brown sugar crisp quantitative production machine of the present invention; Figure 3 This is a schematic diagram of the internal structure of the brown sugar crisp quantitative production machine of the present invention; Figure 4 This is a schematic diagram of the dough portion dispensing device of the brown sugar crisp quantitative production machine of the present invention; Figure 5 This is a schematic diagram of the brown sugar dispensing device, which is part of the design method of the brown sugar crisp dispensing machine of the present invention. Figure 6 This is a schematic diagram of the buffer mechanism of the design method for the brown sugar crisp quantitative production machine of the present invention; Figure 7 This is a schematic diagram of the brown sugar dispensing mechanism of the brown sugar brittle dispensing machine of the present invention. Figure 8 This is a cross-sectional view of the brown sugar dispensing mechanism of the design method of the brown sugar crisp dispensing machine of the present invention; Figure 9 This is a schematic diagram of the coating mechanism of the brown sugar crisp quantitative production machine of the present invention; Figure 10 This is a schematic diagram of the roller rolling mechanism of the brown sugar crisp quantitative production machine of the present invention; Figure 11 This is a schematic diagram of the pushing mechanism of the brown sugar crisp quantitative production machine of the present invention; Figure 12 This is a schematic diagram of the folding mechanism of the design method for the brown sugar crisp quantitative production machine of the present invention.

[0019] Figure label: 1. Shell; 2. Dough sample dispensing device; 21. Dough sample feeding hopper; 22. Cutting blade; 23. Roller assembly; 231. Rolling roller; 232. Transmission gear one; 233. Extension rod; 234. Transmission wheel two; 235. Transmission wheel three; 236. Bevel gear one; 237. Bevel gear two; 24. Tool shaft; 25. Transmission wheel one; 26. Generator; 3. Brown sugar dispensing device; 31. Brown sugar feeding hopper; 32. Brown sugar dispensing mechanism; 321. Dispensing disc; 322. Dispensing sleeve; 323. Dividing disc; 324. Adjustment Component 1; 3241. Support Block; 3242. Support Sleeve; 3243. Adjustment Sleeve; 3244. Lifting Sleeve; 3245. Adjustment Block; 3246. Adjustment Column; 3247. Adjustment Plate; 3248. Slide Groove; 3249. Limiting Platform; 32410. Adjustment Plate Connecting Block; 32411. Adjustment Screw; 32412. Adjustment Support; 32413. Support Connecting Block; 32414. Handshake; 325. Distributing impeller; 326. Metering mold; 327. Metering disc shaft; 328. Bevel gear three; 329. Impeller rod; 3210. Bevel gear four; 3211. Bevel gear five; 3212. Drive wheel four; 3213. Bevel gear six; 3214. Drive wheel five; 33. Feed inlet frame; 34. Frame plate; 35. Buffer mechanism; 351. Material tray; 352. Vibrating block; 353. Vibrating spring; 36. Conical feed cylinder; 4. Mixing device; 41. Covering mechanism; 42. Roller pressing mechanism; 5. Forming device; 51. Folding mechanism; 52. Pushing mechanism; 511. Fixed plate; 512. Folding plate one; 513. Folding plate two; 514. Fixed gear; 515. Reversing gear one; 516. Reversing gear two; 517. Rotating motor one; 518. Rotating motor two; 519. Connecting rod one; 520. U-shaped rod; 521. Connecting rod two; 522. Connecting rod three; 523. Bushing; 524. Connecting block; 525. Auxiliary rod one; 526. Auxiliary rod two; 527. Auxiliary rod three; 6. Conveying device. Detailed Implementation

[0020] The present invention will be further described below with reference to embodiments. Unless otherwise defined, the technical or scientific terms used in this invention should have the ordinary meaning understood by one of ordinary skill in the art. The features mentioned above or in the specific examples mentioned in this invention can be combined arbitrarily, and these specific embodiments are only used to illustrate the invention and are not intended to limit the scope of the invention.

[0021] Example Please see Figures 1 to 12 As shown in the figure, this invention provides a design method for a brown sugar pastry quantitative production machine. Referring to the manual process of making brown sugar pastries, it designs a quantitative dispensing device for dough and brown sugar, a mixing device for dough and brown sugar, and a brown sugar pastry forming device, including the following steps: A quantitative extraction device for dough powder is designed based on the shape, quality, density, and characteristics of the dough powder.

[0022] The dough is made with a fixed ratio of water and flour, and its density is constant. To ensure consistent quality when it is taken out, a formula is used to calculate the quantitative amount of dough to be taken out, based on the mass and density of the dough. (1); In equation (1), m is the mass, kg; ρ is the density, kg / m³ 3 v is volume, m 3 ; Therefore, the volume of each dough piece was determined, which in turn determined the mass of the dough piece.

[0023] The container outlet for the dough portion is designed with a fixed shape and size, thus determining its cross-sectional area. Its volume is then determined based on the cutting interval of the dividing blade. The calculation formula is as follows: (2); In formula (2) m is the cross-sectional area. 2 ; The length is in meters (m); the extrusion length of the dough portion is determined by the interval between cuts made by the dividing blade.

[0024] The dough portion dispensing device 2 is designed to include a dough portion feeding hopper 21, a cutting blade 22, and a roller assembly 23. The dough portion feeding hopper 21 is used to hold the dough and is designed in an inverted pyramid shape to allow the dough to flow downwards. The feeding hopper of the dough portion feeding hopper 21 extends through the shell 1 to the outside, while the material trough of the dough portion feeding hopper 21 is located inside the shell 1, allowing the user to easily place the dough into the dough portion feeding hopper 21 from the outside of the shell 1. A spiral stirring impeller is provided at the bottom of the material trough. The rotation of the spiral stirring impeller stirs the dough while also facilitating the continuous supply of dough to the outlet. To ensure that the cross-section of the dough portion is always equal and that the dough portion always exits in a cylindrical shape, a cylindrical outlet is provided on one side of the bottom of the material trough of the dough portion feeding hopper 21. This reduces the sharp edges at the outlet, lowers the possibility of blockage, and the cylindrical shape of the dough portion also facilitates processing after cutting into pieces.

[0025] The cutting tool 22 is positioned and operates as follows: it is located at the discharge end of a cylindrical discharge port. One end of the cutting tool 22 is fixedly connected to one end of a tool shaft 24, and the other end of the tool shaft 24 is connected to a transmission wheel 25. The transmission wheel 25 is connected to the output wheel of a generator 26 via a belt, and a reducer is also provided between the generator 26 and the output wheel. The cutting tool 22 is driven to rotate by the tool shaft 24, and the cutting tool 22 performs a periodic motion around the discharge port to cut the dough into pieces. The rotation period of the cutting tool 22 can be adjusted by changing the rotation speed of the tool shaft 24, thereby adjusting the volume and mass of the dough pieces.

[0026] The roller assembly 23 is positioned below the outlet of the dough feed hopper 21, i.e., along the flow path of the dough. The roller assembly 23 includes several tangentially arranged rolling rollers 231. After being quantitatively measured, the dough is divided into pieces and fed into the roller assembly 23. The rolling rollers 231 roll the dough into sheets, facilitating the subsequent wrapping of brown sugar before it enters the mixing device 4.

[0027] Each rolling roller 231 has a transmission gear 232 on one side, and several transmission gears 232 mesh with each other. The other side of each rolling roller 231 is connected to a transmission wheel 234 via an extension rod 233. These transmission wheels 234 are driven by belts. One of the transmission wheels 234 is connected to a transmission wheel 235 via a belt. A transmission shaft is fixedly connected to the center of the transmission wheel 235. A bevel gear 236 is fixedly connected to the end of the transmission shaft away from the transmission wheel 235. A bevel gear 237 is fitted onto the cutter shaft 24, and the bevel gears 236 and 237 mesh with each other. Power is transmitted to the transmission wheels 234 through the interaction of the bevel gears 236 and 237, thus achieving synchronous rotation of the multiple rolling rollers 231 and rolling out the dough.

[0028] The brown sugar dispensing device 3 is designed based on the shape, quality, density, and characteristics of brown sugar. Based on the fact that both brown sugar and dough are solids, the brown sugar dispensing device 3 is designed with reference to the dough dispensing device 2. The brown sugar dispensing device 3 includes a brown sugar feeding hopper 31 and a brown sugar dispensing mechanism 32. The feeding hopper of the brown sugar feeding hopper 31 extends through the shell 1 to the outside, and the trough of the brown sugar feeding hopper 31 is located inside the shell 1. The brown sugar dispensing mechanism 32 is located below the outlet of the brown sugar feeding hopper 31.

[0029] The brown sugar feed hopper 31 is used to hold the brown sugar raw materials. The brown sugar feed hopper 31 is also inverted pyramid shape to facilitate the addition of brown sugar. The lower side of the brown sugar feed hopper 31 is connected to the frame plate 34 via the feed inlet frame 33, improving the stability of the brown sugar feed hopper 31. The discharge port at the bottom of the brown sugar feed hopper 31 is rectangular to facilitate the discharge of brown sugar.

[0030] Based on the characteristic that brown sugar tends to clump, a buffer mechanism 35 is installed on the lower side of the brown sugar feed hopper 31 to reduce clumping and keep the brown sugar in a more dispersed state. The buffer mechanism 35 includes a sieve-shaped feed tray 351. The bottom of the feed tray 351 is connected to a vibration spring 353 via a vibration block 352. The end of the vibration spring 353 away from the vibration block 352 is connected to the crossbeam of the feed inlet frame 33. The vibration generated by the equipment during operation drives the vibration spring 353 to vibrate, increasing the vibration force and causing the feed tray 351 to vibrate and discharge the brown sugar, thereby improving the dispersibility of the brown sugar and making it as powdery as possible.

[0031] Based on the characteristic that brown sugar is a bulk material, the brown sugar metering mechanism 32 is designed as an adjustable metering mold. The brown sugar metering mechanism 32 includes a metering disc 321, a metering sleeve 322, a dispensing disc 323, and an adjustment component 324. The metering disc 321 and the dispensing disc 323 are both located on the upper side of the frame plate 34. The metering disc 321 is located below the discharge end of the material tray 351. The powdered brown sugar passing through the material tray 351 enters the metering disc 321 for metering and dispensing.

[0032] A dispensing impeller 325 is rotatably connected inside the metering disc 321. Several circumferentially distributed metering through-holes are provided at the bottom of the metering disc 321. A metering mold 326 is located below the metering through-holes, and a metering sleeve 322 is slidably connected to the lower side of the metering mold 326. Brown sugar entering the metering disc 321 is pushed into the metering mold 326 for metering under the rotation of the powder impeller. The overlap height between the metering mold 326 and the metering sleeve 322 can be adjusted, thereby regulating the amount of brown sugar.

[0033] The dispensing turntable 323 is arranged parallel to the lower side of the metering disc 321. The bottom of the metering sleeve 322 abuts against the dispensing turntable 323. An adjustment component 324 is also provided between the metering disc 321 and the dispensing turntable 323 to adjust the distance between the metering mold 326 and the metering sleeve 322. The adjustment component 324 is used to adjust the distance between the dispensing disc and the metering disc 321, thereby realizing the height adjustment of the metering sleeve 322.

[0034] The adjustment assembly 324 includes a support block 3241, a support sleeve 3242, and an adjustment sleeve 3243, which are sequentially sleeved on the outside of the metering disc rotating shaft 327 from top to bottom. The upper side of the support block 3241 abuts against the bottom of the metering disc 321. The adjustment sleeve 3243 is fixedly connected to the metering disc rotating shaft 327. A lifting sleeve 3244 is slidably connected to the outside of the adjustment sleeve 3243. The outside of the lifting sleeve 3244 is fixedly connected to the dispensing disc 323. The lifting sleeve 3244 moves up and down on the outside of the adjustment sleeve 3243, thereby driving the dispensing disc to move up and down. The bottom of the lifting sleeve 3244 is provided with an adjusting block 3245, and one side of the adjusting block 3245 is provided with an adjusting column 3246. The adjusting column 3246 is slidably connected to the slide groove 3248 of the adjusting plate 3247. The bottom of the adjusting sleeve 3243 is provided with a limiting platform 3249 for limiting the adjusting plate 3247. The bottom of the adjusting plate 3247 abuts against the limiting platform 3249. By rotating the adjusting plate 3247, the slide groove 3248 pushes the adjusting column 3246 to move up and down, thereby driving the adjusting block 3245 to move up and down. The adjusting block 3245 then pushes the lifting sleeve 3244 to move up and down on the outside of the adjusting sleeve 3243.

[0035] An adjusting plate connecting block 32410 is provided at the end of the adjusting plate 3247 away from the slide groove 3248. An adjusting screw 32411 is threadedly connected to the adjusting plate connecting block 32410. An adjusting support 32412, which is fixedly connected to the frame plate 34, is provided on the lower side of the adjusting screw 32411. A support connecting block 32413 is provided on the upper side of the end of the adjusting support 32412 away from the adjusting sleeve 3243. The adjusting screw 32411 passes through the support connecting block 32413 and is connected to the handle 32414. The support connecting block 32413 limits the adjusting screw 32411, allowing the adjusting screw 32411 to rotate relative to the support connecting block 32413, but not to move back and forth, ensuring that the position of the adjusting screw 32411 remains unchanged. By rotating the adjusting screw 32411, the adjusting plate connecting block 32410, which is threadedly connected to it, drives one end of the adjusting plate 3247 to move, thereby realizing the rotation of the adjusting plate 3247.

[0036] The turntable 323 has a feeding port corresponding to the feeding cylinder on the side near the dough portion dispensing device 2. The lower side of the turntable 323 has a conical feeding cylinder 36 fixedly connected to the frame plate 34. After the quantitative mold 326 and the quantitative sleeve 322 work together to quantitatively divide the brown sugar into pieces, the quantitative disc 321 is rotated to move the quantitative sleeve 322 to the feeding port, and the brown sugar in the quantitative cylinder enters the mixing device 4 through the feeding port and the feeding cylinder.

[0037] A metering disc rotating shaft 327 is fixedly connected to the bottom center of the metering disc 321. The metering disc rotating shaft 327 extends downward through the metering disc 321, the distributing disc 323, and the frame plate 34, and is fixedly connected to the bevel gear 328. An impeller rod 329 is fixedly connected to the middle of the distributing impeller 325. The impeller rod 329 passes through the metering disc rotating shaft 327 and is fixedly connected to the bevel gear 4210. A bevel gear 5211 is meshed with one side of the bevel gear 4210. The bevel gear 5211 drives the bevel gear 4210 through the transmission of the transmission. The side of the bevel gear 4210 drives the distributing impeller 325 to rotate through the impeller rod 329, thereby pushing the brown sugar in the metering disc 321. A bevel gear 328 is meshed with a bevel gear 3213 on one side. The bevel gear 328 is rotated by the bevel gear 3213, which in turn drives the metering disc 321 to rotate, so that the brown sugar in each portion of the metering mold 326 is discharged from the only discharge port of the dispensing disc 323 and enters the mixing device 4 below.

[0038] Bevel gear 5 3211 is connected to transmission wheel 4 3212 via a connecting shaft, and bevel gear 6 3213 is connected to transmission wheel 5 3214 via a connecting shaft. Transmission wheel 5 3214 is connected to one of the transmission wheels 234 via a belt, and transmission wheel 5 3214 is connected to transmission wheel 4 3212 via a belt. Thus, transmission wheel 234 provides power to transmission wheels 4 3212 and 5 3214. The tooth module of bevel gears 4 3210 and 5 3211 is different from that of bevel gears 328 and 6 3213, thereby achieving differential rotation of the dispensing impeller 325 and the metering disc 321. This allows the impeller to feed brown sugar material into the various through holes of the metering disc. The brown sugar material is then discharged through the metering mold 326 at the sole discharge port of the dispensing disc 323.

[0039] The mixing method of dough and brown sugar is determined based on their mixing state, and a mixing device 4 is designed accordingly. Since the dough and brown sugar are measured out separately, and the dough obtained from the dough measuring device has already been rolled into a flatbread shape, a method is adopted where a measured amount of dough is placed at the bottom and a measured amount of brown sugar is placed at the top, so that the dough wraps around the brown sugar. The mixing device 4 is designed to include a covering mechanism 41 and a roller rolling mechanism 42. The covering mechanism 41 is located below the discharge port of the measuring plate 321, and the roller rolling mechanism 42 is located below the covering mechanism 41. The covering mechanism 41 is a claw-type covering mechanism 41, which can be the covering mechanism 41 used in the prior art for making steamed buns. The dough, rolled into a flatbread shape, is transferred to the covering mechanism 41. The measured brown sugar from the brown sugar dispensing device 3 is intermittently transferred to the dough on the mixing device 4. Then, the claw-type covering mechanism 41 wraps the brown sugar around the dough, achieving the initial mixing of the two. The claw-type covering mechanism 41 moves intermittently, coordinating with the intermittent transfer of brown sugar. The mixed mixture, after being covered, is transferred downwards and pressed again into a sheet shape by the roller rolling mechanism 42, resulting in a semi-finished brown sugar pastry, allowing for better mixing of the brown sugar and dough.

[0040] The semi-finished product after being mixed by the roller rolling mechanism is in sheet form. In order to make the brown sugar crisp more beautiful and crispier, it is finally shaped by folding. The forming device is designed as forming device 5, which includes a folding mechanism 51 and a pushing mechanism 52. The folding mechanism 51 is located on the lower side of the roller rolling mechanism 42, and the pushing mechanism 52 is located on the discharge port side of the folding mechanism 51.

[0041] The folding mechanism 51 includes a fixed plate 511, a first folding plate 512, a second folding plate 513, a fixed gear 514, a first flipping gear 515, a second flipping gear 516, a first rotating motor 517, and a second rotating motor 518. The first folding plate 512, the second folding plate 513, the fixed gear 514, the first flipping gear 515, the second flipping gear 516, the first rotating motor 517, and the second rotating motor 518 are all symmetrically arranged in two sets. The fixed plate 511 is located in the middle. The fixed plate 511 is connected to the crossbar of the U-shaped rod 520 through a first connecting rod 519. The two vertical rods of the U-shaped rod are respectively hinged to the fixed gear 514. The two fixed gears 514 are respectively connected to the output shaft of the first rotating motor 517.

[0042] Folding plates 512 are symmetrically arranged on both sides of the fixed plate 511. The folding plates 512 are connected to the flip gear 515 via connecting rod 521. One end of the connecting rod 521 is hinged to the folding plates 512, and the other end of the connecting rod 521 is fixedly connected to the flip gear 515. The flip gear 515 is connected to the output shaft of the rotating motor 518.

[0043] Folding plate 2 513 is provided on the side of folding plate 1 512 away from fixed plate 511. Folding plate 2 513 is connected to flip gear 2 516 through connecting rod 3 522. One end of connecting rod 3 522 is fixedly connected to folding plate 2 513, and the other end of connecting rod 3 522 is fixedly connected to flip gear 2 516. Fold gear 2 516 is meshed with flip gear 1 515. Fold gear 1 515 is meshed with fixed gear 514. There is a gap between the two fixed gears 514.

[0044] Fixed plate 511, folding plate one 512, and folding plate two 513 are all movably connected to each other. Rotary motor one 517 is fixedly installed, while rotary motor two 518 is a movable motor. Bushings 523 are rotatably connected to connecting rod one 519, connecting rod two 521, and connecting rod three 522. Connecting blocks 524 are also provided on one side of the bushings 523 on connecting rod two 521 and connecting rod three 522. One side of the bushing 523 on connecting rod one 519 is connected to the connecting block 524 on connecting rod two 521 via auxiliary rod one 525. The connecting block 524 on connecting rod two 521 is connected to the connecting block 524 on connecting rod three 522 via auxiliary rod two 526. The bushing 523 on connecting rod two 521 is connected to the bushing 523 on connecting rod three 522 via auxiliary rod three 527. The auxiliary rod 3 527 serves as a stable support, thereby stably supporting the connecting rod 3 522 and the folding plate 2 513 on one side of the folding plate 1 512.

[0045] The specific folding process is as follows: First, start the rotating motor 2 518. The rotating motor 2 518 drives the flipping gear 1 515 to rotate towards the fixed gear 514. Simultaneously, the rotating motor 1 517 drives the fixed gear 514 to rotate in the opposite direction. At this time, the rotating motor 2 518 remains stationary, while the flipping gear 1 515 drives the connecting rod 2 512 to rotate. The connecting rod 2 512, through the cooperation of the auxiliary rod 2 526 and the connecting block 524, drives the connecting rod 3 522 to flip upwards, thereby flipping the folding plate 2 513 towards the folding plate 1 512, initially folding the edges of the dough on the folding mechanism. Simultaneously, the flipping gear 2 516 flips on the flipping gear 1 515 to ensure the stability of the connecting rod 3 522's flipping. After folding, the rotating motor 2 518 drives the flipping gear 1 515 to rotate in the opposite direction, and the folding plate 2 513 returns to its original position.

[0046] Then, the rotating motor 517 is restarted. Rotating motor 517 drives the fixed gear 514 to rotate away from the flipping gear 515. The fixed gear 514 drives the flipping gear 515, which meshes with it, to rotate. At this time, rotating motor 518 flips upwards towards rotating motor 517. Rotating motor 518, through flipping gear 515 and connecting rod 521, drives folding plate 512 to flip towards the fixed plate 511, further folding the already folded part of the dough to form a roll, thus creating the finished brown sugar pastry. Simultaneously, one end of auxiliary rod 525 flips upwards along with connecting rod 521, while the other end rotates relative to connecting rod 519, ensuring the stability of connecting rod 521's flipping. Rotating motor 517 then drives the fixed gear 514 to rotate in the opposite direction, returning folding plate 512 to its original position.

[0047] The two folds, folding plate 512 and folding plate 513, not only make the brown sugar pastry more aesthetically pleasing but also make it crispier. After folding, folding plate 512 on both sides returns to its original position, and the rolled product is located on the upper side of the fixed plate 511. Then, the rolled product is pushed onto the conveying device 6 by the pushing device, and conveyed to the outside of the shell 1 by the conveying device 6, thus completing the processing of the brown sugar pastry.

[0048] The position of the brown sugar dispensing device 3 is determined based on the position of the dough portion dispensing device 2. The position of the mixing device 4 is determined based on the position of the brown sugar dispensing device 3. The position of the forming device 5 is determined based on the position of the mixing device 4. The dough portion dispensing device 2 is located at the top of the housing 1. The brown sugar dispensing device 3 is located to one side of the dough portion dispensing device 2. The mixing device 4 is located inside the housing 1, below the outlets of the brown sugar dispensing device 3 and the dough portion dispensing device 2. The forming device 5 is located below the mixing device 4. A conveying device 6 is provided on one side of the outlet of the forming device 5.

[0049] The power and transmission devices are designed based on the dough portion dispensing device, brown sugar dispensing device, mixing device, and forming device.

[0050] The design of the electric motor in the power unit involves selecting the type of motor based on its structure, price, and efficiency. This invention uses a Y-series electric motor. The motor's capacity and speed are determined based on its operating heat generation conditions.

[0051] Determining the capacity of the electric motor: The power of the electric motor is determined according to formulas (3)-(5). .

[0052] The effective power required by the motor is: (3) In formula (3): The effective power required by the electric motor, in kW; The traction force is N; The velocity is expressed in m / s.

[0053] The power required by the motor is: (4) In equation (4): The power required by the electric motor, in kW; The total efficiency of the transmission device. .

[0054] The overall efficiency of the transmission device is calculated as follows: (5) In formula (5): The transmission efficiency of a cylindrical gear drive; The transmission efficiency of the V-belt drive; The transmission efficiency of the rolling bearing; For the transmission efficiency of the coupling; This refers to the transmission efficiency of the speed reducer.

[0055] The speed of the electric motor is: (6); In formula (6): n is the rotational speed of the working machine, r / min; D is the diameter, mm.

[0056] Motors with synchronous speeds of 1000 r / min and 1500 r / min are widely used. According to the technical data sheet of the Y series three-phase asynchronous motors, two types of motors can be selected: Y132M2-6 and Y132S-4.

[0057] The design of the central shaft in this invention prioritizes torque transmission. However, some mechanisms require it to also withstand bending moments to bear certain loads and maintain the normal operation of the machinery. Based on these factors and the design and use of the brown sugar crisp quantitative production machine, the shafts in this invention are primarily drive shafts and rotating shafts. Considering food safety, corrosion resistance, strength and hardness, wear resistance, lubrication, temperature resistance, and cost, the shaft materials are selected as carbon steel (45 steel) and alloy steel (20Cr).

[0058] Shaft diameter calculation: (1) Calculation based on torsional strength condition The torsional strength condition for the shaft is: (7) In equation (7): The torsional shear stress is expressed in MPa; T is the torque applied to the shaft, expressed in N·mm. The torsional section modulus of the shaft is in mm. 3 n is the rotational speed of the shaft, r / min; P is the power transmitted by the shaft, kW; d is the diameter of the shaft at the calculated section, mm; Allowable torsional shear stress, MPa; The diameter of the shaft can be obtained from equation (7): (8) When a keyway is present on the shaft section, the shaft diameter should be increased to account for the weakening effect of the keyway on the shaft's strength. For shafts with a diameter d > 100 mm, the shaft diameter should be increased by 3% with one keyway and by 7% with two keyways. For shafts with a diameter d ≤ 100 mm, the shaft diameter should be increased by 5%–7% with one keyway and by 10%–15% with two keyways. Then, round the shaft diameter to the standard diameter. The diameter calculated in this way can only be used as the minimum diameter of the shaft section subjected to torque. Therefore, based on the above calculations, the minimum diameter of the central shaft in the brown sugar crisp quantitative production machine can be obtained. .

[0059] (2) Calculation based on combined bending and torsional strength conditions Through the structural design of the shaft, the main structural dimensions of the shaft, the positions of the parts on the shaft, and the positions of the external loads and support reactions have been determined. The loads (bending moment and torque) on the shaft can be obtained. Therefore, the strength check calculation of the shaft can be performed according to the combined bending and torsional strength condition.

[0060] Calculate the bending moment generated by each force separately in the horizontal and vertical planes, and then calculate the total bending moment using the following formula: After knowing the bending moment and torque of the shaft, the combined bending and torsional strength can be checked for certain dangerous sections (i.e., sections with large bending moments and torques but potentially insufficient shaft diameter).

[0061] According to the third strength theory, the stress is calculated as follows: Considering the different effects of their cyclic characteristics, a reduction factor 'a' is introduced, and the calculated stress is: .

[0062] The bending stress in the formula is a symmetrical cyclic variable stress. When the torsional shear stress is a static stress, take... When the torsional shear stress is a pulsating cyclic stress, take If the torsional shear stress is a symmetrical cyclic stress, then take .

[0063] For a diameter of The circular shaft, bending stress Torsional shear stress ,Will and Substituting into equation (11) above, the combined bending and torsional strength condition of the shaft is: In equation (12): The calculated stress of the shaft is in MPa; The bending moment on the shaft is N·mm; The torque applied to the shaft is expressed in N·mm; The section modulus of the shaft is in mm. 3 . Let be the allowable bending stress of the shaft under symmetrical cyclic stress, in MPa.

[0064] In the above formula (12): .

[0065] Minimum diameter of the shaft Substitute into get: If the combined bending and torsional strength requirements are met, then the minimum diameter of the selected shaft is... It conforms to the equipment usage conditions.

[0066] (3) Perform precise verification according to fatigue strength conditions. Determine the safety level of the shaft under varying stress conditions. Given the shaft's shape, dimensions, and loads, one or more critical sections can be identified through analysis (this requires considering not only the magnitude of bending and torsional shear stresses, but also the degree of influence of stress concentration and absolute dimensions), and the safety factor can be calculated. It should be slightly greater than or at least equal to the design safety factor. ,Right now: When only normal stress exists, the following must be satisfied: When only torsional shear stress exists, the following must be satisfied: In equations (14), (15), and (16): To calculate the safety factor; Calculate the safety factor for normal stress; Calculate the safety factor for torsional shear stress; The bending fatigue limit is expressed in MPa. The shear fatigue limit is expressed in MPa. The comprehensive impact coefficient, , ; The normal stress amplitude is expressed in MPa. The magnitude of the torsional shear stress is expressed in MPa. These are characteristic coefficients; The mean normal stress; The mean torsional shear stress; To determine the design safety factor, the design safety factor value can be selected according to the following conditions. =1.3~1.5, used when the material is homogeneous and the load and stress calculations are accurate; =1.5~1.8, used when the material is not uniform and the calculation accuracy is low; =1.8~2.5, used when the material uniformity and calculation accuracy are very low, or when the shaft diameter d>200mm.

[0067] The formula for the comprehensive coefficient is as follows: The bending stress of the cross section is: Theoretical stress concentration factor due to the shoulder on the cross section and The theoretical stress concentration factor at the shoulder fillet is obtained from the table.

[0068] The sensitivity coefficient of 45 steel can be obtained from the sensitivity coefficient diagram of steel. , .

[0069] The formula for the effective stress concentration factor is: From the dimensions and cross-sectional shape factor of the steel, we can obtain... From the torsional shear dimension factor diagram of circular cross-section steel, we obtain... The shaft is manufactured by grinding, which can be obtained from the surface quality section coefficient diagram of the steel. .

[0070] Substituting the characteristic coefficients of carbon steel into equations (14), (15), and (16) yields... ; ; At that time, the minimum diameter of the selected shaft meets the fatigue strength requirements. It conforms to the equipment usage conditions.

[0071] (4) Verify according to static strength conditions The static strength of a shaft is checked based on the maximum instantaneous load acting on it. The strength condition for static strength checking is: In equation (22): The safety factor for calculating the static strength of the critical section; To determine the design safety factor based on yield strength, =1.2~1.4, used for high plasticity materials ( Steel shafts made of ) =1.4~1.8, used for medium plasticity materials ( Steel shafts made of ) =1.8~2, used for steel shafts made of low-plasticity materials; =2~3, used for casting shafts. The safety factor is given when only bending moment and axial force are considered, see equation (23). The safety factor when only torque is considered is given in equation (24).

[0072] Mode Japanese style middle: Let be the bending and torsional yield strengths of the material, in MPa, where =(0.55~0.62) ; , The maximum bending moment and maximum torque on the critical section of the shaft, in N•mm; Let be the maximum axial force, in N, acting on the critical section of the shaft. The area of ​​the critical section of the shaft, in mm. 2 ; , Let be the section modulus for bending and torsional resistance of the critical section, respectively, in mm. 3 .

[0073] Will and have to ,when When the static strength requirement is met, the minimum diameter of the selected shaft is... It conforms to the equipment usage conditions.

[0074] 2. Shaft stiffness check calculation (1) Calculation of bending stiffness of shaft If it is a luminous axis, its deflection or rotation angle can be directly calculated using formulas from mechanics of materials. If it is a stepped axis, and high calculation accuracy is not required, an approximate calculation can be performed using the equivalent diameter method; that is, the stepped axis can be considered as having an equivalent diameter of... The optical axis is determined, and then the equivalent diameter is calculated using formulas from mechanics of materials. (Unit: mm) is: Mode middle: The length of the first segment of the stepped shaft, in mm; Let be the diameter of the i-th segment of the stepped shaft, in mm; Here is the calculated length of the stepped axis, in mm; Calculate the number of shaft segments within the length of the stepped shaft.

[0075] When the load is applied between the two supports (l is the support span); when the load is applied to the cantilever end... ( (where is the cantilever length of the shaft, in mm).

[0076] The bending stiffness condition of the shaft is: ; In equations (26) and (27): The allowable deflection of the shaft is in mm; The allowable deflection angle of the shaft, in rad. The minimum diameter of the selected shaft. Substitute into the above formula to calculate, , The selected shaft meets the bending stiffness requirements and is suitable for the equipment usage.

[0077] (2) Calculation of torsional stiffness of shaft Torsional deformation of the shaft is expressed as the angle of torsion per meter. To represent. Angle of twist of a circular shaft. The formula for calculating [unit: (°) / m] is: In equation (29): The angle of twist of the circular shaft is expressed in degrees (°) per meter. The torque applied to the shaft is expressed in N·mm; Let be the shear modulus of the shaft material, in MPa. For steel, MPa; The polar moment of inertia of the axial section is in mm.4 For a circular shaft, L represents the length of the stepped shaft subjected to torque, in mm. , , Let represent the torque, length, and polar moment of inertia experienced on the i-th segment of the stepped shaft, respectively, with the same units as before; This represents the number of shaft segments subjected to torque in a stepped shaft.

[0078] The torsional stiffness condition of the shaft is: In the formula, This is the allowable torsion angle per meter of shaft length, which depends on the application of the shaft. For general drive shafts, it can be taken as... For precision drive shafts, the following can be selected: For shafts with low precision requirements, Can be greater than .

[0079] Minimum diameter of the selected shaft Substitute into the above formula The calculation and verification results are as follows: At that time, the torsional stiffness requirements were met, and the selected shaft was suitable for the equipment's usage.

[0080] The design of gears in the transmission device is determined based on load and torque requirements, noise and vibration, efficiency, lubrication, maintenance, and space constraints. Based on the usage of the brown sugar crisp quantitative production machine, spur gears and spur bevel gears are selected. For the reference shaft material selection, the large gear is determined to be made of 45# steel (quenched and tempered), and the main gear is made of 40Cr steel (quenched and tempered).

[0081] The gears are checked and calculated to determine the number of teeth, module, pressure angle, center distance, and tooth width. Gear design calculations (1) Select the material and precision grade of the gears. Based on the table of commonly used gear materials and their main mechanical properties, the pinion is made of 40Cr quenched and tempered steel with a tooth surface hardness of 280 HBS. The gears are both made of 45# steel quenched and tempered, with a tooth surface hardness of 250 HBS. A precision grade of 7 is selected.

[0082] (2) Design based on tooth surface contact fatigue strength The pitch circle diameter of the pinion is: (30) In equation (30): The pitch circle diameter of the pinion is in mm; For load factor; The torque transmitted by the pinion is expressed in N·mm. This is the tooth width coefficient; The ratio of the number of teeth; This refers to the regional load factor; This is the elasticity influence coefficient; The overlap factor is used to determine the contact fatigue strength. Let be the allowable contact fatigue stress of the gear pair, in MPa.

[0083] The torque transmitted by the pinion: The formula for the torque transmitted by a gear is: (31); In formula (31), The torque transmitted by the gear is expressed in N·mm; The power of the motor is expressed in kW. , where is the rotational speed, in r / min.

[0084] b. Select a load factor; the load factor is... .

[0085] c. Determine the face width factor: The pinion is asymmetrically arranged, and the face width factor is selected from the tooth load distribution factor used in the contact fatigue strength calculation. .

[0086] d. Determine the elasticity influence coefficient. According to the table of elasticity influence coefficients, find the elasticity influence coefficient. The value of .

[0087] e. The overlap coefficient is used to determine contact fatigue strength. The formula for contact fatigue strength using the overlap factor is: (32); In equation (32): The overlap factor is used to determine the contact fatigue strength. Overlap ratio of spur gears.

[0088] The formula for the contact ratio of spur gears is: (33) In equation (33): The pinion tooth profile angle is °; The tooth profile angle of the large gear is °; The pressure angle is °.

[0089] Formula for calculating tooth profile angle: (34), in equation (34): This is the tooth tip height coefficient.

[0090] f Determine the area load factor Designed according to standard spur gear transmission, by The region coefficient can be obtained from the node region coefficient map. .

[0091] g determines the tooth ratio The formula for calculating the number of teeth ratio is: (35), in equation (35): This refers to the gear ratio; This represents the number of teeth on the pinion. This represents the number of teeth on the large gear.

[0092] h determines the allowable stress for contact fatigue. The number of working stress cycles for the gear is: (36).

[0093] In equation (36): The number of cycles of working stress on the gear; Rotational speed, in r / min; This refers to the number of times the same tooth surface meshes per revolution of a gear; Let h be the service life of the gear.

[0094] The contact fatigue life factor can be obtained from the contact fatigue life factor chart: The contact fatigue limit was determined. .

[0095] Calculate the pitch circle diameter of the pinion from the allowable contact fatigue pressure: (37).

[0096] In equation (37) To withstand fatigue, the allowable pressure is MPa; This refers to the contact fatigue life coefficient. To reach the fatigue limit, MPa; This is the total coefficient.

[0097] j. Verify the load factor Gear service factor: The service factor is obtained from the service factor table based on the load condition of slight impact. .

[0098] The formula for the circumferential velocity of a gear is: (38) In equation (38): Let be the circumferential speed of the gear, in m / s; The pitch circle diameter of the pinion is in mm; The speed of the pinion is r / min.

[0099] The dynamic load factor can be found from the dynamic load factor diagram. For soft-tooth gears, assuming... The inter-tooth load distribution coefficient is found to be: .

[0100] The formula for calculating tooth width is: (39) The tooth width to tooth height ratio is calculated as follows: (40) In equation (40): Modulus, , mm.

[0101] According to the tooth load distribution coefficient table used for contact fatigue strength calculation: According to the tooth load distribution factor diagram calculated from the bending strength, the following can be found: .

[0102] The formula for the contact strength load factor is: (41) k corrects for the diameter: the pitch circle diameter calculated based on the actual load factor. (42) (43) i Calculates the dimensional parameters of gears Calculate the pitch circle diameter: ; ; Calculate the center distance: .

[0103] m calculates the tooth width of the gear. The width of the gear is calculated as follows: (44) (3) Check the bending fatigue strength of the tooth root a. Determine the bending strength load factor: (45) b. By referring to the external gear tooth form factor diagram and the external gear stress correction factor diagram, we can obtain... and ; c. Calculate and determine the allowable bending stress: This can be found from the bending fatigue life coefficient diagram. Take the bending fatigue safety factor. ; The bending fatigue strength limit of gears (for tempered steel) The diagram shows... .

[0104] The allowable bending stress is determined based on symmetrical cyclic stress: (46) In equation (46): — Allowable bending stress, MPa.

[0105] d. Check the bending fatigue strength of the tooth root. The formula for checking the bending fatigue strength of the tooth root is: (47).

[0106] Specific work process: The entire dough ball enters the dough ball dispensing device, is extruded into a cylindrical shape from the outlet, and then cut into measured blocks by a cutting blade. These blocks are then rolled into sheets by a roller assembly to facilitate wrapping brown sugar, and finally fed into the coating mechanism. The entire dough ball of brown sugar, after being dispensed into the brown sugar dispensing device and measured by a brown sugar measuring disc, is then sent to the coating mechanism. At the coating mechanism, the measured dough balls are placed below and the measured brown sugar is placed above; the claw-like structure of the coating mechanism wraps the brown sugar with the dough balls.

[0107] After initial mixing, the mixture enters the roller rolling mechanism to fully mix and roll the dough and brown sugar, resulting in a fully mixed semi-finished brown sugar pastry. It is then sent into the forming device, folded and shaped by the folding mechanism, and finally pushed by the pushing mechanism to the conveying device for transfer and delivery outside the equipment, completing the processing of the brown sugar pastry.

[0108] Finally, it should be noted that the above embodiments are only used to illustrate the technical solutions of the present invention and not to limit them. Although the present invention has been described in detail with reference to preferred embodiments, those skilled in the art should understand that modifications or equivalent substitutions can still be made to the technical solutions of the present invention, and these modifications or equivalent substitutions cannot cause the modified technical solutions to deviate from the spirit and scope of the technical solutions of the present invention.

Claims

1. A design method for a brown sugar pastry quantitative production machine, referring to the process of manually making brown sugar pastries, includes a quantitative dispensing device for dough and brown sugar, a mixing device for dough and brown sugar, and a brown sugar pastry forming device. Its features are: Includes the following steps: A dough-dough sample dispensing device is designed based on the shape, weight, density, and characteristics of the dough sample. A brown sugar dispensing device was designed based on the shape, weight, density, and properties of brown sugar. The brown sugar dispensing device includes a brown sugar feeding hopper and a brown sugar dispensing mechanism. Based on the characteristic that brown sugar will solidify into lumps, a buffer mechanism is set on the lower side of the brown sugar feeding hopper. The buffer mechanism includes a scoop-shaped material tray. The bottom of the material tray is connected to a vibration spring through a vibration block. The end of the vibration spring away from the vibration block is connected to the crossbeam of the feed port frame. The mixing method of dough and brown sugar is determined based on the mixing state of the dough and brown sugar, and the mixing device is designed based on the mixing method of dough and brown sugar; The forming device is designed according to the finished shape and taste requirements of brown sugar crisps; the forming device is designed to include a folding mechanism and a pushing mechanism. The folding mechanism includes a fixed plate, a folding plate one, and a folding plate two. Two sets of folding plates one and two are symmetrically arranged. The fixed plate is located in the middle, and folding plates one are symmetrically arranged on both sides of the fixed plate. Folding plates two are arranged on the side of folding plates one away from the fixed plate. The location of the brown sugar dispensing device is determined based on the location of the dough dispensing device; the location of the mixing device is determined based on the location of the brown sugar dispensing device; and the location of the forming device is determined based on the location of the mixing device. The dough portion metering device is located at the top of the shell, the brown sugar metering device is located on one side of the dough portion metering device, the mixing device is located inside the shell below the outlets of the brown sugar metering device and the dough portion metering device, the forming device is located below the mixing device, and a conveying device is provided on one side of the outlet of the forming device. The power and transmission devices are designed based on the dough portion dispensing device, brown sugar dispensing device, mixing device, and forming device.

2. The design method of the brown sugar crisp quantitative production machine according to claim 1, characterized in that, The design method for the dough portion dispensing device is as follows: The mass of each dough portion is determined by the volume of the dough portion, based on the quantitative extraction formula. The quantitative extraction formula for the dough portion is as follows: (1) In equation (1), m is the mass (kg) and ρ is the density (kg / m³). 3 v is volume, m 3 ; The container outlet of the dough portion is designed with a fixed shape and size, thus determining its cross-sectional area. The volume of the dough portion is then controlled by its extrusion length, according to the dough portion volume formula: (2) In formula (2) m is the cross-sectional area. 2 ; The length is in meters (m). The extrusion length of the dough portion is determined by the interval between cuts made by the dividing blade.

3. The design method of the brown sugar crisp quantitative production machine according to claim 1, characterized in that: The dough portion quantitative dispensing device is designed to include a dough portion feeding hopper, a cutting blade, and a roller assembly. The feeding hopper of the dough portion feeding hopper extends through the shell to the outside, the material trough of the dough portion feeding hopper is located inside the shell, the cutting blade is installed at the discharge port of the dough portion feeding hopper, and the roller assembly is located below the discharge port of the dough portion feeding hopper.

4. The design method of the brown sugar crisp quantitative production machine according to claim 1, characterized in that: To allow the dough to flow downwards, the dough feed hopper is designed in the shape of an inverted pyramid. The bottom of the feed hopper is equipped with a spiral stirring impeller, and a cylindrical discharge port is located on one side of the bottom of the feed hopper. The design of the cutting tool's position and working method involves placing the cutting tool at the discharge end of the cylindrical discharge port. One end of the cutting tool is fixedly connected to one end of the tool shaft, while the other end of the tool shaft is connected to the transmission device. The transmission device, in cooperation with the tool shaft, drives the cutting tool to rotate.

5. The design method of the brown sugar crisp quantitative production machine according to claim 1, characterized in that: Based on the fact that both brown sugar and dough are solids, a brown sugar dispensing device is designed with reference to a dough dispensing device. The feeding hopper of the brown sugar feeding hopper extends through the shell to the outside, and the trough of the brown sugar feeding hopper is located inside the shell. A brown sugar dispensing mechanism is provided below the discharge port of the brown sugar feeding hopper. Based on the fact that brown sugar is a bulk material, the brown sugar dispensing mechanism is designed as an adjustable dispensing mold.

6. The design method of the brown sugar crisp quantitative production machine according to claim 1, characterized in that: The brown sugar dispensing mechanism is designed to include a dispensing disc, a dispensing sleeve, a dispensing turntable, and an adjustment component. The dispensing disc is located below the buffer mechanism. Several dispensing through holes are arranged in a circular pattern at the bottom of the dispensing disc. A dispensing mold is located below the dispensing through holes. A dispensing sleeve is slidably connected to the lower side of the dispensing mold. The dispensing turntable is arranged parallel to the lower side of the dispensing disc. The bottom of the dispensing sleeve abuts against the dispensing turntable. An adjustment component is also provided between the dispensing disc and the dispensing turntable to adjust the distance between the dispensing mold and the dispensing sleeve. A dispensing impeller for pushing material is also rotatably connected inside the dispensing disc. The side of the turntable near the dough portion dispensing device has a feeding port corresponding to the feeding cylinder, and the lower side of the turntable has a conical feeding cylinder that is fixedly connected to the frame plate.

7. The design method of the brown sugar crisp quantitative production machine according to claim 1, characterized in that: The method involves placing a fixed amount of dough at the bottom and a fixed amount of brown sugar at the top, so that the dough wraps around the brown sugar. The mixing device is designed to include a coating mechanism and a roller rolling mechanism. The coating mechanism is located below the outlet of the metering plate, and the roller rolling mechanism is located below the coating mechanism.

8. The design method of the brown sugar crisp quantitative production machine according to claim 1, characterized in that: The semi-finished product after being mixed by the roller rolling mechanism is in sheet form. It is then folded to finally take shape. The folding mechanism is located on the lower side of the roller rolling mechanism, and the pushing mechanism is located on the discharge port side of the folding mechanism.

9. The design method of the brown sugar crisp quantitative production machine according to claim 1, characterized in that: The design of electric motors in power units involves selecting the type of motor based on its structure, price, and efficiency; determining the motor capacity based on the heating conditions during operation; and determining the motor model based on its speed.

10. The design method of the brown sugar crisp quantitative production machine according to claim 1, characterized in that: The design of the shaft in the transmission device is based on the use of the shaft. The types of shafts selected are drive shafts and rotating shafts. The materials of the shaft are selected as carbon steel or alloy steel based on food safety, corrosion resistance, strength and hardness, wear resistance, lubrication, temperature resistance and cost. The diameter of the shaft is calculated based on torsional strength conditions, combined bending and torsional strength conditions, fatigue strength conditions or static strength conditions, and the stiffness of the shaft is checked and calculated. The design of gears in the transmission device is based on the requirements of load and torque, noise and vibration, efficiency, lubrication, maintenance and space constraints to determine the type of gear. The material selection of the shaft is used to determine whether the gear material is 45 steel quenched and tempered or 40Cr quenched and tempered. The gear is checked and calculated to determine the number of teeth, module, pressure angle, center distance and tooth width.

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