Wrapper extrusion die and wrapper

Abstract

A wrapper extrusion die comprises an outer die 3, an inner die 4 is fixedly connected in the outer die 3, an extrusion cavity outer wall 32 is arranged at the front end of the outer die 3, an extrusion cavity inner wall 43 is arranged at the front end of the inner die 4, a gap between the extrusion cavity outer wall 32 and the extrusion cavity inner wall 43 forms an extrusion cavity 6, first forming grooves 321 are formed in the extrusion cavity outer wall 32 at intervals, and second forming grooves 431 are formed in the extrusion cavity inner wall 43 at intervals. An annular extrusion cavity 6 is formed by a gap between the extrusion cavity outer wall 32 and the extrusion cavity inner wall 43; tooth bodies 41 are arranged on the peripheral side of the rear end of the inner die 4 at intervals, a feeding cavity 31 is formed in the rear end of the outer die 3, the top ends of the tooth bodies 41 abut against the inner wall of the feeding cavity 31, gaps between the adjacent tooth bodies 41 form feeding holes 5, and the feeding holes 5 are communicated with the extrusion cavity 6. A second inner mold 81 is fixedly connected into the inner mold 4, a second feeding hole is formed in the rear end between the inner mold 4 and the second inner mold 81, and a second extrusion cavity communicated with the second feeding hole is formed in the front end between the inner mold 4 and the second inner mold 81.

Description

Technical Field

[0001] The invention belongs to the field of flour products and starch product foods and molding, and in particular relates to a dough skin extrusion die and a dough skin. Background Art

[0002] There is a problem with existing dough, especially instant dough brewed with water: when producing and packaging or brewing for consumption, two doughs are easily bonded together over a large area after contact, which makes it difficult for water to enter the bonding area during brewing. The double-layer or even multi-layer bonding structure is thick, which makes it difficult to soak this part during brewing, affecting the taste.

[0003] Therefore, it is necessary to improve the structure of the dough so as to reduce the adhesion area during brewing, making it easier to brew, and develop a new production mold for this type of dough. Summary of the invention

[0004] In order to solve the problem that the dough skin is difficult to be soaked due to large-area adhesion, the present invention provides a dough skin extrusion die and a dough skin.

[0005] The object of the present invention is achieved in the following manner: a dough extrusion die, the extrusion die comprises an outer die 3, an inner die 4 is fixedly connected to the outer die 3, an extrusion cavity outer wall 32 is arranged at the front end of the outer die 3, an extrusion cavity inner wall 43 is arranged at the front end of the inner die 4, an extrusion cavity 6 is formed by a gap between the extrusion cavity outer wall 32 and the extrusion cavity inner wall 43, first molding grooves 321 are arranged at intervals on the extrusion cavity outer wall 32, and second molding grooves 431 are arranged at intervals on the extrusion cavity inner wall 43; The gap between the extrusion cavity outer wall 32 and the extrusion cavity inner wall 43 forms an annular extrusion cavity 6; The rear end of the inner die 4 is provided with teeth 41 at intervals, and the rear end of the outer die 3 is provided with a feed cavity 31. The top ends of the teeth 41 abut against the inner wall of the feed cavity 31. The gaps between adjacent teeth 41 form feed holes 5, and the feed holes 5 are connected to the extrusion cavity 6. The inner mold 4 is fixedly connected to the second inner mold 81, the rear end between the inner mold 4 and the second inner mold 81 forms a second feed hole, and the front end between the inner mold 4 and the second inner mold 81 forms a second extrusion cavity connected to the second feed hole; The second inner die 81 is fixedly connected to the third inner die 82, the rear end between the second inner die 81 and the third inner die 82 forms a third feed hole, and the front end between the second inner die 81 and the third inner die 82 forms a third extrusion cavity connected to the third feed hole; The nth inner die is fixedly connected to the n+1th inner die, the rear ends between the nth inner die and the n+1th inner die form the n+1th feed hole, the front ends between the nth inner die and the n+1th inner die form the n+1th extrusion cavity connected to the n+1th feed hole, n≥3, n is a natural number, so that a multi-layer extrusion structure is formed.

[0006] Furthermore, a storage groove 42 is provided on the outer periphery of the inner mold 4 between the tooth body 41 and the inner wall 43 of the extrusion cavity, and the gap between the storage groove 42 and the outer mold 3 gradually decreases from the back to the front, and the front end of the second molding groove 431 extends to the front end of the inner mold 4, and the rear end of the second molding groove 431 extends to the storage groove 42; The area of ​​the feed cavity 31 is larger than the outer wall 32 of the extrusion cavity, so that a step is formed between the feed cavity 31 and the outer wall 32 of the extrusion cavity. The front end of the first molding groove 321 extends to the front end of the outer mold 3, and the rear end of the first molding groove 321 extends to the rear surface of the step.

[0007] Furthermore, a cutter body 7 is provided at the front end of the extrusion die, and the projection of the cutter body 7 in the discharge direction of the extrusion die intersects with the projections of the extrusion cavity 6, the second extrusion cavity, the third extrusion cavity, and the n+1th extrusion cavity in the discharge direction of the extrusion die.

[0008] Furthermore, there is no one-to-one correspondence between the first molding grooves 321 arranged at intervals on the outer wall 32 of the extrusion cavity and the second molding grooves 431 arranged at intervals on the inner wall 43 of the extrusion cavity.

[0009] Furthermore, the width of the first molding groove 321 is 1 / 3 or less than 1 / 3 of the spacing between adjacent first molding grooves 321; the spacing between adjacent first molding grooves 321 is 3mm~20mm; the spacing between adjacent second molding grooves 431 is 3mm~20mm; the first molding groove 321 and the second molding groove 431 are 0.3mm~4mm in width and 0.2mm~1.4mm in height.

[0010] Furthermore, the first forming groove 321 and the second forming groove 431 are at least one of arc-shaped and polygonal.

[0011] A dough skin extruded by the dough skin extrusion die, wherein convex strips 2 are arranged on both sides of the dough skin 1, and the width of the convex strips 2 is 1 / 3 or less than 1 / 3 of the width of the dough skin 1.

[0012] Furthermore, the projection of the convex strip 2 on one side of the dough skin 1 in a direction perpendicular to the dough skin 1 does not overlap with the projection of the convex strip 2 on the other side of the dough skin 1 in a direction perpendicular to the dough skin 1 .

[0013] Furthermore, the convex strip 2 forms an angle α with the length direction of the dough skin 1, and 0°≤α≤45°.

[0014] Compared with the prior art, the present invention provides a molding groove on the extrusion cavity of the extrusion die so that the surface of the extruded dough has convex strips. When two dough skins come into contact during brewing, the interference of the convex strips makes it easier to form a gap between the contact parts, which facilitates the entry of water and makes the dough skin easier to soak. At the same time, an annular multi-stage extrusion cavity structure is proposed to increase the output within a limited space. BRIEF DESCRIPTION OF THE DRAWINGS

[0015] Figure 1 It is a three-dimensional diagram of the dough structure; Figure 2 This is a schematic diagram of one of the schemes of the dough surface structure; Figure 3 This is a schematic diagram of the second scheme of the dough surface structure; Figure 4 It is a structural diagram of the inner mold; Figure 5 It is a structural diagram of the outer mold; Figure 6 It is a schematic diagram of the overall structure of the extrusion die; Figure 7 is a cross-sectional view of the extrusion die; Figure 8 It is an enlarged cross-sectional view of the extrusion port at the front end of the extrusion cavity; Fig. 9 It is a rear view of the multi-stage extrusion structure of the extrusion die; Fig.10 It is a structural schematic diagram of the front end of the multi-stage extrusion structure of the extrusion die; Fig.11 It is a production status diagram of the multi-stage extrusion structure of the extrusion die; Fig.12 It is a schematic diagram of the structure when two pieces of dough are in contact.

[0016] Among them, the dough 1, the convex strips 2, the outer mold 3, the feed cavity 31, the outer wall of the extrusion cavity 32, the first molding groove 321, the inner mold 4, the tooth body 41, the storage groove 42, the inner wall of the extrusion cavity 43, the second molding groove 431, the feed hole 5, the extrusion cavity 6, the knife body 7, the second inner mold 81, and the third inner mold 82. DETAILED DESCRIPTION

[0017] The following will be combined with the drawings in the embodiments of the present invention to clearly and completely describe the technical solutions in the embodiments of the present invention. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without creative work are within the scope of protection of the present invention.

[0018] In the present invention, unless otherwise clearly stipulated and limited, the terms "center", "longitudinal", "lateral", "length", "width", "thickness", "up", "down", "front", "back", "left", "right", "vertical", "horizontal", "top", "bottom", "inside", "outside", "clockwise", "counterclockwise", "axial", "radial", "circumferential" and the like indicate orientations or positional relationships based on the orientations or positional relationships shown in the accompanying drawings, and are only for the convenience of describing the present invention and simplifying the description, and do not indicate or imply that the referred device or element must have a specific orientation, be constructed and operated in a specific orientation, and therefore should not be understood as limiting the present invention.

[0019] As attached Figure 1 As shown, a dough skin structure is provided with convex strips 2 on both sides of the dough skin 1, and the width of the convex strips 2 is 1 / 3 or less than 1 / 3 of the width of the dough skin 1.

[0020] Details, as attached Fig.12 As shown, the purpose of the convex strips 2 is that when two dough skins 1 come into contact during brewing, the convex strips 2 interfere with each other to form a gap between the contacting parts, which facilitates the entry of water and makes it easier for the dough skins 1 to be brewed. Fig.12 The state shown in the figure is an ideal state. The dough skin 1 itself is soft and will deform to a certain extent so that the two dough skins 1 are closer together. However, the angle formed by the ridge 2 and the side surface of the dough skin is not easy to be filled, so it is easy to form a small gap, which will facilitate the entry of moisture. The purpose of limiting "the width of the ridge 2 to 1 / 3 and less than 1 / 3 of the width of the dough skin 1" is that if the ridge 2 is too wide, it may cause the ridge 2 to couple with the common surface of the dough skin 1 without the ridge 2 between the two dough skins 1, making the gap between the two dough skins 1 too small.

[0021] It should be noted that the present invention does not solve the problem of the dough skins 1 being bonded together, but reduces the bonding area when the dough skins 1 are bonded together.

[0022] Further, as attached Figure 1 As shown, the projection of the convex strip 2 on one side of the dough skin 1 in a direction perpendicular to the dough skin 1 does not overlap with the projection of the convex strip 2 on the other side of the dough skin 1 in a direction perpendicular to the dough skin 1. The purpose of this point is that any convex strip 2 on both sides of the dough skin 1 will not be too thick in a certain part of the dough skin 1 based on the symmetry of the dough skin 1, resulting in the inability to brew, which is putting the cart before the horse.

[0023] Further, as attached Figure 2-3 As shown, the convex strip 2 forms an angle α with the length direction of the dough skin 1, 0°≤α≤45°; the dough skin is generally extruded as a whole sheet and then cut into strips. Figure 2 In the middle, α=0°, that is, the convex strip 2 is parallel to the length direction of the dough skin 1, which can be achieved by the existing technology of the strip cutting machine; Figure 3The middle convex strip 2 forms an angle with the length direction of the dough skin 1. At this time, due to interference problems, it is not suitable for the existing strip cutting machine, so manual cutting is required, but the effect is better. The two dough skins 1 are often overlapped in parallel, and the convex strips 2 are either parallel or crossed, forming a smaller bonding area when crossed.

[0024] Furthermore, the width of the ridge 2 is 0.3mm~4mm, preferably 0.8mm~1.2mm, the height of the ridge 2 is 0.2mm~1.4mm, preferably 0.4mm~0.7mm, the thickness of the dough 1 is generally 0.5mm~1.5mm, and the height of the ridge 2 is preferably lower than the thickness of the dough 1.

[0025] Furthermore, a convex strip 2 is respectively arranged on both sides of the dough skin 1. One convex strip 2 can meet the most basic effect, but preferably, at least two convex strips 2 are respectively arranged on both sides of the dough skin 1. The convex strips 2 are arranged at intervals, and the interval between adjacent convex strips 2 is also greater than 3 times the width of the convex strips 2 or more, that is, a sufficiently large gap is left.

[0026] Furthermore, the distance between two adjacent convex strips 2 on the same side of the dough skin 1 is 3 mm to 20 mm, preferably 6 mm to 12 mm.

[0027] Furthermore, the convex strip 2 is at least one of an arc shape and a polygonal shape.

[0028] Further, in order to produce the above-mentioned dough, a new extrusion die is proposed: As attached Figure 4-8 As shown, the extrusion mold includes an outer mold 3, an inner mold 4 is fixedly connected to the outer mold 3, an outer wall 32 of the extrusion cavity is arranged at the front end of the outer mold 3, an inner wall 43 of the extrusion cavity is arranged at the front end of the inner mold 4, and the gap between the outer wall 32 of the extrusion cavity and the inner wall 43 of the extrusion cavity forms an extrusion cavity 6, and first molding grooves 321 for forming the convex strips 2 on one side of the dough skin 1 are arranged at intervals on the outer wall 32 of the extrusion cavity, and second molding grooves 431 for forming the convex strips 2 on the other side of the dough skin 1 are arranged at intervals on the inner wall 43 of the extrusion cavity.

[0029] Existing extrusion methods are commonly horizontal extrusion or special-shaped extrusion, that is, the extruded dough has at least two ends. As long as there are ends, the ends may be thinner due to lack of material due to the cooperation between the extrusion mold and the extruder, or the end feeding may be increased by adjusting the mold structure, resulting in excessive feeding and bending and deformation of the ends. Finally, the ends must be cut off for waste treatment, resulting in waste. Therefore, annular extrusion is proposed here, so that the gap between the outer wall 32 of the extrusion cavity and the inner wall 43 of the extrusion cavity forms an annular extrusion cavity 6. The ring can be a polygonal ring, but is preferably a ring with arc edges without edges and corners, preferably an elliptical ring or a circular ring.

[0030] The teeth 41 are arranged at intervals on the circumferential side of the rear end of the inner mold 4, and a feed cavity 31 is arranged on the rear end of the outer mold 3. The top ends of the teeth 41 abut against the inner wall of the feed cavity 31. Preferably, the teeth 41 on the circumferential side of the inner mold 4 are interference fit with the inner wall of the feed cavity 31, and the gaps between adjacent teeth 41 form feed holes 5, which are connected to the extrusion cavity 6.

[0031] As a preferred solution, Figure 9-11 As shown, in order to increase the production capacity in a limited space, the inner mold 4 is fixedly connected to the second inner mold 81, the rear end between the inner mold 4 and the second inner mold 81 forms a second feed hole, and the front end between the inner mold 4 and the second inner mold 81 forms a second extrusion cavity connected to the second feed hole; The second inner die 81 is fixedly connected to the third inner die 82, the rear end between the second inner die 81 and the third inner die 82 forms a third feed hole, and the front end between the second inner die 81 and the third inner die 82 forms a third extrusion cavity connected to the third feed hole; The nth inner die is fixedly connected to the n+1th inner die, the rear ends between the nth inner die and the n+1th inner die form the n+1th feed hole, the front ends between the nth inner die and the n+1th inner die form the n+1th extrusion cavity connected to the n+1th feed hole, n≥3, n is a natural number, so that a multi-layer extrusion structure is formed.

[0032] Furthermore, especially as Figure 4 , 5 As shown in Figures 7 and 8, a storage groove 42 is provided on the outer periphery of the inner die 4 between the tooth body 41 and the inner wall 43 of the extrusion cavity, and the gap between the storage groove 42 and the outer die 3 gradually decreases from the back to the front, and the fullness of the dough 1 is ensured by the variable diameter structure. The front end of the second forming groove 431 extends to the front end of the inner die 4, and the rear end of the second forming groove 431 extends to the storage groove 42, that is, the convex strip 2 begins to be formed at the variable diameter structure to ensure the fullness of the convex strip 2; The area of ​​the feed cavity 31 is larger than the outer wall 32 of the extrusion cavity, so that a step is formed between the feed cavity 31 and the outer wall 32 of the extrusion cavity. The front end of the first molding groove 321 extends to the front end of the outer mold 3, and the rear end of the first molding groove 321 extends to the rear surface of the step, that is, the convex strip 2 begins to form at the step to ensure the fullness of the convex strip 2.

[0033] Furthermore, a cutter body 7 is provided at the front end of the extrusion die, and the projection of the cutter body 7 in the discharge direction of the extrusion die intersects with the projections of the extrusion cavity 6, the second extrusion cavity, the third extrusion cavity, and the n+1th extrusion cavity in the discharge direction of the extrusion die, so that the annular dough skin 1 is broken after extrusion to form a whole dough skin 1.

[0034] Furthermore, there is no one-to-one correspondence between the first molding grooves 321 arranged at intervals on the outer wall 32 of the extrusion cavity and the second molding grooves 431 arranged at intervals on the inner wall 43 of the extrusion cavity. That is, as described for the dough skin 1, any convex strips 2 on both sides of the extruded dough skin 1 will not be symmetrical based on the dough skin 1, resulting in a certain part of the dough skin 1 being too thick, resulting in the dough skin 1 not being able to be brewed, which is putting the cart before the horse.

[0035] Furthermore, corresponding to the dough skin 1 structure in the previous text, the width of the first molding groove 321 is 1 / 3 and less than 1 / 3 of the distance between adjacent first molding grooves 321; the distance between adjacent first molding grooves 321 is 3mm~20mm; the distance between adjacent second molding grooves 431 is 3mm~20mm; the first molding groove 321 and the second molding groove 431 are 0.3mm~4mm in width and 0.2mm~1.4mm in height; the first molding groove 321 and the second molding groove 431 are at least one of arc-shaped and polygonal.

[0036] During production, the extruder is connected to the rear end of the extrusion die and feeds material through the feed hole 5. The slurry converges in the annular space between the storage tank 42 and the feed cavity 31 and is extruded forward with a reduced diameter. While the dough skin 1 is formed in the extrusion cavity 6, a convex strip 2 structure is formed on both sides of the dough skin 1 through the first molding groove 321 and the second molding groove 431.

[0037] The above is only a preferred embodiment of the present invention. It should be pointed out that for those skilled in the art, several changes and improvements can be made without departing from the overall concept of the present invention, which should also be regarded as the scope of protection of the present invention.

Claims

1. A dough extrusion die, characterized in that: The extrusion die comprises an outer die 3, an inner die 4 is fixedly connected to the outer die 3, an outer wall 32 of the extrusion cavity is arranged at the front end of the outer die 3, an inner wall 43 of the extrusion cavity is arranged at the front end of the inner die 4, an extrusion cavity 6 is formed by a gap between the outer wall 32 of the extrusion cavity and the inner wall 43 of the extrusion cavity, first molding grooves 321 are arranged at intervals on the outer wall 32 of the extrusion cavity, and second molding grooves 431 are arranged at intervals on the inner wall 43 of the extrusion cavity; The gap between the extrusion cavity outer wall 32 and the extrusion cavity inner wall 43 forms an annular extrusion cavity 6; The rear end of the inner die 4 is provided with teeth 41 at intervals, and the rear end of the outer die 3 is provided with a feed cavity 31. The top ends of the teeth 41 abut against the inner wall of the feed cavity 31. The gaps between adjacent teeth 41 form feed holes 5, and the feed holes 5 are connected to the extrusion cavity 6. The inner mold 4 is fixedly connected to the second inner mold 81, the rear end between the inner mold 4 and the second inner mold 81 forms a second feed hole, and the front end between the inner mold 4 and the second inner mold 81 forms a second extrusion cavity connected to the second feed hole; The second inner die 81 is fixedly connected to the third inner die 82, the rear end between the second inner die 81 and the third inner die 82 forms a third feed hole, and the front end between the second inner die 81 and the third inner die 82 forms a third extrusion cavity connected to the third feed hole; The nth inner die is fixedly connected to the n+1th inner die, the rear ends between the nth inner die and the n+1th inner die form the n+1th feed hole, the front ends between the nth inner die and the n+1th inner die form the n+1th extrusion cavity connected to the n+1th feed hole, n≥3, n is a natural number, so that a multi-layer extrusion structure is formed.

2. A dough extrusion die as claimed in claim 1, characterized in that: A material storage groove 42 is arranged on the outer periphery of the inner die 4 between the tooth body 41 and the inner wall 43 of the extrusion cavity. The gap between the material storage groove 42 and the outer die 3 gradually decreases from the back to the front. The front end of the second forming groove 431 extends to the front end of the inner die 4, and the rear end of the second forming groove 431 extends to the material storage groove 42. The area of ​​the feed cavity 31 is larger than the outer wall 32 of the extrusion cavity, so that a step is formed between the feed cavity 31 and the outer wall 32 of the extrusion cavity. The front end of the first molding groove 321 extends to the front end of the outer mold 3, and the rear end of the first molding groove 321 extends to the rear surface of the step.

3. A dough extrusion die as claimed in claim 1, characterized in that: A cutter body 7 is arranged at the front end of the extrusion die, and the projection of the cutter body 7 in the discharge direction of the extrusion die intersects with the projections of the extrusion cavity 6, the second extrusion cavity, the third extrusion cavity, and the n+1th extrusion cavity in the discharge direction of the extrusion die.

4. A dough extrusion die as claimed in claim 1, characterized in that: There is no one-to-one correspondence between the first molding grooves 321 arranged at intervals on the outer wall 32 of the extrusion cavity and the second molding grooves 431 arranged at intervals on the inner wall 43 of the extrusion cavity.

5. A dough extrusion die as claimed in claim 1, characterized in that: The width of the first molding groove 321 is 1 / 3 or less than 1 / 3 of the spacing between adjacent first molding grooves 321; the spacing between adjacent first molding grooves 321 is 3mm~20mm; the spacing between adjacent second molding grooves 431 is 3mm~20mm; the first molding grooves 321 and the second molding grooves 431 have a width of 0.3mm~4mm and a height of 0.2mm~1.4mm.

6. A dough extrusion die as claimed in claim 1, characterized in that: The first forming groove 321 and the second forming groove 431 are at least one of arc-shaped and polygonal.

7. A dough skin extruded by a dough skin extrusion die as claimed in any one of claims 1 to 6, characterized in that: Both sides of the dough skin 1 are provided with ridges 2 , and the width of the ridges 2 is 1 / 3 or less than 1 / 3 of the width of the dough skin 1 .

8. The dough wrapper according to claim 7, characterized in that: The projection of the convex strip 2 on one side of the dough skin 1 in a direction perpendicular to the dough skin 1 does not overlap with the projection of the convex strip 2 on the other side of the dough skin 1 in a direction perpendicular to the dough skin 1 .

9. The dough wrapper according to claim 7, characterized in that: The convex strip 2 forms an angle α with the length direction of the dough skin 1, 0°≤α≤45°.

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