Crispy crust folding and rolling device with uniform pastry crust layering and application in moon cake preparation

Abstract

The invention relates to the related technical field of mooncake production, in particular to a folding and rolling device for pastry crust with even pastry crust layers and application of the folding and rolling device to mooncake preparation, and the folding and rolling device for pastry crust with even pastry crust layers comprises a rack and a bearing table which is fixed on the rack through two vertical plates and is used for placing water-oil dough sheets and pastry dough sheets; a plurality of round holes are formed in the bearing table, a control mechanism used for switching the conducting state and the blocking state of the round holes is arranged at the bottom of the bearing table, and the control mechanism can be triggered by a powder feeding mechanism arranged on the rack to conduct the round holes; a proper amount of flour is blown to the bottom of the dough sheet through the round hole, so that the rolled dough sheet can be effectively prevented from being adhered to the bottom wall of the receiving table on the premise of not transferring the dough sheet and destroying the regularity of the dough sheet, the integrity and clear level of the dough sheet can be kept, and meanwhile, the subsequent folding operation, the maintenance of the shape of the dough sheet and the improvement of the taste and appearance of a finished product can be facilitated.

Description

Technical Field

[0001] The invention relates to the technical field related to mooncake production, and in particular to a folding and rolling device for pastry with uniform pastry layers and an application thereof in mooncake preparation. Background Art

[0002] Mooncakes are traditional pastries that are a must-have during the Mid-Autumn Festival. They symbolize reunion and are available in a variety of flavors, including Cantonese and Suzhou styles. In the production of mooncakes, the water-oil dough and the oil-flavored dough are stacked together, and then repeatedly rolled and folded to form a multi-layer structure. This multi-layer structure will form crispy layers during the subsequent baking process, giving the mooncake a crispy taste.

[0003] In automated production, in order to ensure that the layers of the multi-layer structure are uniform and distinct, multiple folding and rolling are often required. Although some equipment has folding and rolling functions, the dough is prone to irregularity or cracking during each folding process. For this reason, staff are often required to assist, which is difficult to apply to large-scale automated production lines. Some equipment may sprinkle some flour on the rolling table before the dough reaches the rolling table to isolate it and avoid adhesion. However, when the dough is repeatedly rolled on the table, the moisture and flour components in the dough may gradually penetrate into the table, causing adhesion between the dough and the table. This adhesion phenomenon will not only affect the flatness and integrity of the dough, but also cause the dough to deform or crack during the subsequent folding process, ultimately affecting the uniformity of the pastry layers, which is not conducive to the formation of the above-mentioned multi-layer structure. If the dough is transferred to supplement flour before folding, the regularity of the dough is easily destroyed because the multi-layer structure has not yet been formed at this time. Summary of the invention

[0004] The purpose of the present invention is to provide a pastry crust folding and rolling device with uniform pastry crust layers and its application in mooncake preparation, so as to solve the problems raised in the above-mentioned background technology.

[0005] To achieve the above-mentioned purpose, the present invention provides the following technical solutions: a folding and rolling device for pastry with uniform pastry layers, comprising a frame and a receiving platform fixed on the frame by two vertical plates for placing water-oil dough sheets and oil-flavored dough sheets; wherein the receiving platform is provided with a plurality of circular holes, and the bottom of the receiving platform is provided with a control mechanism for switching the conductive and blocked states of the circular holes, the control mechanism can be triggered by a powder feeding mechanism provided on the frame to make the circular holes conductive, so that the powder feeding mechanism blows flour to the bottom of the dough sheets through the circular holes; the frame is also provided with a rolling mechanism located above the receiving platform and movable along the length direction of the receiving platform, for performing a rolling action on the dough sheets located on the receiving platform, and the receiving platform is also provided with two sets of centering and flipping mechanisms for folding the dough sheets.

[0006] As a further solution of the present invention: a guide groove is provided on the vertical plate, and the control mechanism includes a follower plate slidably connected to the vertical plate through the guide groove and a plurality of cross arms fixed on the follower plate and located below the receiving platform, and a boss adapted to the circular hole is fixed on the cross arm.

[0007] As a further solution of the present invention: the powder feeding mechanism includes a blowing head movably arranged at the bottom of the receiving platform through two groups of transverse driving components, the blowing head is sealingly and slidingly fitted with the bottom of the receiving platform, and each end of the follower plate is provided with a group of transmission structures cooperating with the transverse driving components, and the blowing head is connected to the powder supply component on the frame.

[0008] As a further solution of the present invention: the powder supply assembly includes a tank body arranged on the frame for containing flour and a fan installed on the side of the frame, and the air supply duct of the fan is connected to the interface of the blowing head through a bellows; wherein, a discharge pipe which is perpendicular to and connected to the air supply duct is provided at the bottom of the tank body, and a valve body is provided on the discharge pipe.

[0009] As a further solution of the present invention: the transverse driving assembly includes a screw rod rotatably mounted on the vertical plate and a second motor mounted on the vertical plate and with an output end connected to the screw rod, the screw rod is provided with a transverse block threadedly connected to the screw rod, an assembly plate is fixedly connected between the two transverse blocks, and the blowing head is fixed on the assembly plate.

[0010] As a further solution of the present invention: the transmission structure includes a transmission arm fixedly connected to the follower plate and a transmission plate fixed on the transmission arm, the transmission plate is provided with a through slot, and the side of the transverse block facing the transmission plate is fixed with a driving column adapted to the through slot; wherein, the driving column passes through the through slot and is slidably connected to the transmission plate, the through slot includes a first slot body and a second slot body connected to each other, the first slot body is inclined, and the second slot body is arranged along the length direction of the receiving platform.

[0011] As a further solution of the present invention: the bottom wall of the receiving platform is symmetrically provided with two grooves, the centering flipping mechanism includes a long swing arm arranged in the groove, and a first motor is also installed at the end of the receiving platform, and the long swing arm is fixed to the output shaft of the first motor.

[0012] As a further solution of the present invention: two guide rails are fixed on the frame, a movable seat is slidably provided on each of the two guide rails, and a mounting frame is movably provided on each of the two movable seats through a group of pressure components.

[0013] The two mounting frames are arranged opposite to each other, and a plurality of pressing rollers equidistantly distributed along the circumference are rotatably mounted between the two, and the diameters of the plurality of pressing rollers gradually increase or decrease along the circumferential direction.

[0014] As a further solution of the present invention: the pressure assembly includes a guide plate fixed to the movable seat, a telescopic plate slidably fitted with the guide plate, and a cylinder installed on the side of the guide plate and with the movable end fixedly connected to the telescopic plate; wherein the mounting frame is rotatably connected to the telescopic plate, and a third motor is also installed on the side of the telescopic plate, and the output end of the third motor is connected to the rotating shaft of the mounting frame.

[0015] Application of the cake skin folding and rolling device in moon cake preparation.

[0016] Compared with the prior art, the beneficial effects of the present invention are as follows: when the dough sheet is rolled, after each round of rolling and before folding, the powder feeding mechanism can prompt the control mechanism to be triggered, so that the control mechanism turns on the circular hole, and the powder feeding mechanism blows an appropriate amount of flour to the bottom of the dough sheet through the circular hole. Without transferring the dough sheet or destroying the regularity of the dough sheet, the rolled dough sheet can be effectively prevented from adhering to the bottom wall of the receiving platform, thereby maintaining the integrity and clear layers of the dough sheet. At the same time, it can facilitate subsequent folding operations, maintain the shape of the dough sheet, and improve the taste and appearance of the finished product. In addition, the blown flour can also help to form a thin layer between the dough sheets after folding. The thin isolation layer allows each layer of dough to remain independent, thus forming clear and uniform layers after folding. The clear layers and regular shapes can make the finished mooncakes more beautiful in appearance and improve the overall quality and market competitiveness of the product. In the process of rolling the dough, using rollers from coarse to fine in sequence can bring many benefits. The coarse roller first quickly rolls the dough into a larger area and applies pressure evenly to make the dough initially stretch and reduce the risk of rupture. As the roller becomes finer, the thickness of the dough can be more finely controlled to make it stretch evenly, avoid uneven thickness, and form delicate layers. This can improve the uniformity of the dough thickness and make the dough structure more uniform. BRIEF DESCRIPTION OF THE DRAWINGS

[0017] Figure 1 An axonometric diagram of an embodiment of a device for folding and rolling pastry with uniform pastry layers; Figure 2 A schematic structural diagram of an embodiment of a device for folding and rolling pastry with uniform pastry layers; Figure 3 A schematic structural diagram of another angle of an embodiment of a device for folding and rolling pastry with uniform pastry layers; Figure 4 A schematic structural diagram of an embodiment of a device for folding and rolling pastry with uniform pastry layers from another angle; Figure 5A schematic diagram of the structure of a powder feeding mechanism in one embodiment of a device for folding and rolling pastry with uniform pastry layers; Figure 6 for Figure 5 A magnified view of the structure at center A; Figure 7 A schematic diagram of the structure of a receiving platform in one embodiment of a device for folding and rolling pastry with uniform pastry layers; Figure 8 A schematic structural diagram of a receiving platform at another angle in one embodiment of a device for folding and rolling pastry with uniform pastry layers; Fig. 9 A schematic diagram of the structure of a control mechanism in one embodiment of a device for folding and rolling pastry with uniform pastry layers; Fig.10 This is a schematic structural diagram of a control mechanism from another angle in an embodiment of a device for folding and rolling pastry with uniform pastry layers.

[0018] In the figure: 1. frame; 2. vertical plate; 201. guide groove; 3. receiving platform; 301. round hole; 302. groove; 4. first motor; 5. swing long arm; 6. follower plate; 7. cross arm; 8. boss; 9. transmission arm; 10. transmission plate; 1001. first trough body; 1002. second trough body; 11. screw rod; 12. second motor; 13. transverse block; 14. driving column; 15. assembly plate; 16. blowing head; 17. tank body; 18. discharge pipe; 19. valve body; 20. fan; 21. air supply duct; 22. bellows; 23. guide rail; 24. movable seat; 25. cylinder; 26. guide plate; 27. telescopic plate; 28. mounting frame; 29. ​​pressure roller; 30. third motor. DETAILED DESCRIPTION

[0019] 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.

[0020] In addition, when an element in the present invention is referred to as being "fixed to" or "disposed on" another element, it may be directly on the other element or there may be a central element. When an element is considered to be "connected to" another element, it may be directly connected to the other element or there may be a central element at the same time. The terms "vertical", "horizontal", "left", "right" and similar expressions used herein are for illustrative purposes only and are not intended to be the only embodiment.

[0021] See also Figure 1-Figure 10In an embodiment of the present invention, a folding and rolling device for pastry with uniform pastry layers comprises a frame 1 and a receiving platform 3 fixed on the frame 1 by two vertical plates 2 for placing water-oil dough sheets and oil-flavored dough sheets; the receiving platform 3 is provided with a plurality of circular holes 301, and the bottom of the receiving platform 3 is provided with a control mechanism for switching the conductive and blocked states of the circular holes 301, the control mechanism can be triggered by a powder feeding mechanism provided on the frame 1 to conduct the circular holes 301, so that the powder feeding mechanism blows flour to the bottom of the dough sheet through the circular holes 301; the frame 1 is also provided with a rolling mechanism located above the receiving platform 3 and movable along the length direction of the receiving platform 3, for rolling and pressing the dough sheet located on the receiving platform 3, and the receiving platform 3 is also provided with two sets of centering and flipping mechanisms for folding the dough sheet.

[0022] It should be supplemented that, in automated production, a dough sheet making mechanism and a dough sheet conveying mechanism are provided upstream of the device (the two are applications of the prior art, and the present application will not elaborate on them), and the dough sheet making mechanism is used to make water-oil dough sheets and oil-flavored dough sheets; specifically, water-oil dough: add an appropriate amount of flour to a basin, then add a little lard and an appropriate amount of clean water, mix them into a relatively soft dough, and then press them into dough sheets; oil-flavored dough: add an equal amount of flour as the water-oil dough to a basin, then add lard, knead them into a ball, and then press them into dough sheets; after the two types of dough sheets are made, the dough sheet conveying mechanism will convey the water-oil dough sheets and the oil-flavored dough sheets to the receiving platform 3 in turn, so that the oil-flavored dough sheets cover the water-oil dough sheets and are stacked together; then, the rolling mechanism starts to work, moves along the length direction of the receiving platform 3, and rolls and presses the dough sheets for multiple times, and after each rolling and pressing, the powder feeding mechanism works to promote The control mechanism is triggered to switch the blocked state of the circular hole 301 to the conducting state, and the powder feeding mechanism blows a proper amount of flour to the bottom of the dough sheet through the circular hole 301, and then the centering flipping mechanism folds the dough sheet before the next round of rolling and pressing. When the dough sheet is rolled, after each round of rolling and before folding, the powder feeding mechanism can prompt the control mechanism to be triggered, so that the control mechanism turns on the circular hole 301, and the powder feeding mechanism blows a proper amount of flour to the bottom of the dough sheet through the circular hole 301, which can effectively prevent the rolled dough sheet from adhering to the bottom wall of the receiving platform 3, maintain the integrity and clear layers of the dough sheet, and at the same time, facilitate subsequent folding operations, maintain the shape of the dough sheet, and improve the taste and appearance of the finished product. Specifically, when the circular hole 301 on the receiving platform 3 is opened and flour is blown, the flour can be evenly distributed between the bottom of the dough sheet and the receiving platform 3 to form an isolation layer. This can effectively prevent the dough from sticking to the receiving platform 3, so that the dough can move more smoothly in the subsequent folding process, avoiding deformation or rupture of the dough caused by sticking. In addition, the blown flour can also help form a thin isolation layer between the dough pieces after folding, so that each layer of dough can remain independent, thus forming clear layers after folding. Clear layers and regular shapes can make the finished moon cake more beautiful in appearance, improving the overall quality and market competitiveness of the product.

[0023] During the folding process, due to the isolation effect of the flour at the bottom, the dough sheet can be lifted and folded more easily without resistance due to adhesion. This helps the folding process to be smoother and improves work efficiency. For crispy mooncakes, it is very important to maintain the integrity of the dough sheet. If adhesion occurs between the dough sheet and the receiving platform 3, the dough sheet is likely to break during the folding process, affecting the taste and appearance of the finished product. Blowing flour can effectively avoid this situation, so that the dough sheet remains intact during the operation without damage or cracks, thereby ensuring the quality and taste of the dough sheet.

[0024] In addition, this design is particularly suitable for automated production lines. In automated production, the folding and shaping of dough sheets require precise control, and blowing flour can ensure that the dough sheets will not have problems due to adhesion during mechanical operation, thereby improving the stability and efficiency of production. Moreover, this method of blowing flour can form a uniform isolation layer between the dough sheet and the receiving platform 3, effectively preventing the dough sheet from adhering to the platform during rolling and folding, ensuring the flatness and integrity of the dough sheet, thereby improving the quality and appearance of the finished product.

[0025] In summary, blowing flour through the openable and closable circular hole 301 at the bottom of the receiving platform 3 can not only effectively prevent the dough from sticking together and maintain its integrity and clear layers, but also facilitate the folding operation, maintain the shape of the dough, ensure the uniform layers of the pastry, enhance the taste and appearance of the finished product, and significantly improve production efficiency and product quality. It is an innovative process with wide application value in the production of moon cakes and various types of pasta.

[0026] It should be noted that the amount of flour blown through the circular hole 301 each time needs to be appropriate, neither too much nor too little, to ensure that the dough can effectively prevent adhesion during the folding process while maintaining good operability and finished product quality; too much flour will make the surface of the dough too dry, resulting in a rough taste, affecting the taste of the finished product, and may cause the dough to slip during the folding process, making it difficult to accurately control the folding angle and strength; too much flour may form an overly thick isolation layer between the dough, affecting the uniformity and clarity of the layers, making the appearance of the finished product unsightly; too little flour cannot effectively prevent the adhesion between the dough sheet and the receiving table 3, causing the dough to easily break or deform during the rolling and folding process, affecting the integrity and appearance of the finished product.

[0027] Please refer again Figure 7 , Fig. 9 as well as Fig.10 The vertical plate 2 is provided with a guide groove 201, and the control mechanism includes a follower plate 6 slidably connected to the vertical plate 2 through the guide groove 201 and a plurality of cross arms 7 fixed on the follower plate 6 and located below the receiving platform 3, and a boss 8 adapted to the circular hole 301 is fixed on the cross arm 7.

[0028] During the rolling process, the boss 8 extends into the circular hole 301 to fill the circular hole 301, so as to form a flat placement surface on the receiving platform 3, ensuring smooth rolling. When the boss 8 accurately extends into the circular hole 301, it fills the concave area formed by the circular hole 301. In this way, the surface of the receiving platform 3 becomes flat and flawless, providing a stable and uniform support platform for the rolling operation of the dough sheet.

[0029] This flat surface is crucial for the rolling process, as it allows the dough to be evenly stressed when rolled by the roller mechanism, thereby achieving uniform thickness. Uniform thickness not only helps the dough to be evenly heated during the subsequent cooking process, ensuring the taste and quality of the final product, but also improves production efficiency and reduces the scrap rate caused by uneven thickness.

[0030] If the boss 8 is not provided to fill the circular hole 301, the dough sheet will sink into the circular hole 301 when the rolling mechanism rolls the dough sheet. This sinking phenomenon will cause a series of problems. First, the dough sheet will be partially broken due to excessive stretching or compression, especially in the edge area of ​​the circular hole 301, where the stress concentration of the dough sheet is more obvious and the risk of breaking is increased accordingly. Secondly, the portion of the dough sheet that is immersed in the circular hole 301 will cause the shape of the entire dough sheet to become irregular, affecting the appearance and dimensional accuracy of the product. Such irregular dough sheets may cause more problems in the subsequent processing and packaging process, such as difficulty in precise cutting, uneven folding, etc.

[0031] In addition, when the rolled dough sheet needs to be folded later, the dough sheet partially immersed in the circular hole 301 will become more fragile due to the flipping force, further increasing the possibility of breakage. Such breakage will not only lead to waste of raw materials, but also may affect the continuity and stability of the entire production process, increase the cleaning and maintenance costs of the equipment, and reduce production efficiency.

[0032] Therefore, the provision of the boss 8 to fill the circular hole 301 is of great significance for ensuring the smooth progress of the rolling process and the quality of the final product. It can not only effectively avoid the local cracking and irregular shape of the dough sheet, but also improve production efficiency, reduce the waste of raw materials and equipment maintenance costs, and is one of the indispensable key designs in the entire dough sheet processing system.

[0033] Please refer again Figure 5 The powder feeding mechanism includes a blowing head 16 movably arranged at the bottom of the receiving platform 3 through two groups of transverse driving components. The blowing head 16 is sealed and slidably fitted with the bottom of the receiving platform 3. A group of transmission structures cooperating with the transverse driving components are respectively arranged at both ends of the follower plate 6. The blowing head 16 is connected to the powder supply component on the frame 1. The powder supply component includes a tank body 17 arranged on the frame 1 for containing flour and a fan 20 installed on the side of the frame 1. The air supply duct 21 of the fan 20 is connected to the interface of the blowing head 16 through a bellows 22; a discharge pipe 18 perpendicular to and connected to the air supply duct 21 is arranged at the bottom of the tank body 17, and a valve body 19 is arranged on the discharge pipe 18.

[0034] In detail, the valve body 19 is used to control the conduction and closure of the discharge pipe 18, so as to control the flour in the tank body 17 to fall into the air supply duct 21. The valve body 19 can use an iris valve, which is a double diaphragm valve. Its unique design makes it perform well in controlling the flow of powdered materials. It can achieve leakage-free discharge, the full-pore diaphragm opening has no restriction on the product flow rate, the abrasive product has no mechanical wear on the valve, and the diaphragm and gasket are easy and cheap to replace, and the valve is simple to operate and maintain; secondly, in order to ensure that the flour in the tank body 17 falls smoothly after the valve body 19 is turned on, a fluidizer, a vibrator, and a breathing filter are required to be arranged in the tank body 17. The arrangement of a fluidizer in the tank can increase the fluidity of the flour, prevent the flour from agglomerating or clogging in the tank, and enable the flour to flow out more smoothly. The vibrator can further prevent the flour from being blocked by generating vibrations, and ensure that the flour falls evenly in the tank. A breathing filter is arranged on the top of the tank to balance the air pressure in the tank to ensure that the flour will not be affected by changes in air pressure during the outflow process. By arranging these structures in the tank, it can be effectively ensured that the flour can flow out smoothly after the valve body 19 is opened, and a flow effect similar to an hourglass is achieved, thereby facilitating the control of the powder supply.

[0035] Please refer again Figure 8 and Fig. 9 The transverse driving assembly includes a screw rod 11 rotatably mounted on the vertical plate 2 and a second motor 12 mounted on the vertical plate 2 and with an output end connected to the screw rod 11. The screw rod 11 is provided with a transverse block 13 threadedly connected to the screw rod 11. An assembly plate 15 is fixedly connected between the two transverse blocks 13, and the blowing head 16 is fixed on the assembly plate 15.

[0036] Further, the second motor 12 can drive the screw rod 11 to rotate forward or reverse, so that the traverse block 13 can be threadedly matched with the screw rod 11 and drive the blowing head 16 to move along the length direction of the receiving platform 3 at the bottom of the receiving platform 3 through the assembly plate 15, and the blowing head 16 can blow an appropriate amount of flour to the bottom of the dough sheet to form an isolation layer. When the second motor 12 is started, its output shaft drives the screw rod 11 to rotate accurately in the preset forward or reverse direction. The thread of the screw rod 11 is tightly matched with the thread inside the traverse block 13, as accurate as the engagement of gears. Under the rotation drive of the screw rod 11, the traverse block 13 moves stably along the axial direction of the screw rod 11, and then drives the blowing head 16 to slide at a uniform speed at the bottom of the receiving platform 3 along the length direction of the receiving platform 3 through the assembly plate 15. This threaded matching driving mode of the traverse block 13 and the screw rod 11 has a high stability effect, thereby effectively ensuring the uniformity of flour blowing. During the movement, the blowing head 16 can evenly blow an appropriate amount of flour to the bottom of the dough sheet at a constant air volume and wind speed, ensuring that a uniform and stable isolation layer is formed between the dough sheet and the receiving platform 3. This layer of isolation flour can not only effectively prevent the dough sheet from sticking to the receiving platform 3, but also enable the dough sheet to move more smoothly during the subsequent folding process, avoiding deformation or rupture of the dough sheet due to adhesion. At the same time, the uniform isolation layer can also ensure the flatness and regularity of the dough sheet during the rolling and folding process, and improve the appearance quality and taste of the product. In addition, this precise flour blowing method can also effectively control the amount of flour used, reduce waste, and reduce production costs.

[0037] It should be pointed out that after being rolled and pressed for many times, the dough sheet may adhere to the bottom wall of the receiving platform 3. When blowing flour, in order to ensure that the flour can be evenly distributed on the surface of the dough, the power of the fan 20 needs to be strictly controlled. When blowing, the dough sheet can be slightly blown, and a gap is formed between the dough sheet and the bottom wall of the receiving platform 3, which is conducive to the diffusion of flour and ensures the uniform distribution of flour on the surface of the dough.

[0038] Specifically, when the dough sheet is repeatedly rolled on the receiving platform 3, the moisture and flour components in the dough sheet may gradually penetrate into the surface of the receiving platform 3, causing adhesion between the dough sheet and the bottom wall of the receiving platform 3. This adhesion phenomenon not only affects the flatness and integrity of the dough sheet, but also causes the dough sheet to deform or break during the subsequent folding process. In order to avoid these problems, the step of blowing flour is particularly important.

[0039] In the process of blowing flour, the power control of the fan 20 is one of the key factors. If the power of the fan 20 is too large and the wind force is too strong, the flour may be excessively scattered, which not only wastes the flour but also causes unnecessary damage to the dough. On the contrary, if the power of the fan 20 is too small and the wind force is insufficient, a sufficient gap cannot be formed between the dough and the bottom wall of the receiving platform 3, so that the flour cannot be evenly distributed on the surface of the dough, and thus adhesion cannot be effectively prevented.

[0040] Therefore, the power of the fan 20 must be precisely controlled to ensure that the wind force is moderate. In this way, when the flour is blown to the dough sheet, it can be slightly blown up, and a proper space is formed between the dough sheet and the bottom wall of the receiving platform 3. This space not only provides a channel for the diffusion of flour, but also allows the flour to be evenly attached to the surface of the dough sheet, forming an effective isolation layer. This isolation layer can effectively prevent the adhesion between the dough sheet and the bottom wall of the receiving platform 3, ensuring that the dough sheet can move smoothly during the subsequent folding process, avoiding deformation or rupture of the dough sheet due to adhesion, thereby improving the efficiency and quality of the entire dough sheet processing process.

[0041] The transmission structure includes a transmission arm 9 fixedly connected to the follower plate 6 and a transmission plate 10 fixed on the transmission arm 9, a through groove is provided on the transmission plate 10, and a driving column 14 adapted to the through groove is fixed on the side of the transverse block 13 facing the transmission plate 10; the driving column 14 passes through the through groove and is slidably connected to the transmission plate 10, and the through groove includes a first groove body 1001 and a second groove body 1002 connected to each other, the first groove body 1001 is inclined, and the second groove body 1002 is arranged along the length direction of the receiving platform 3.

[0042] In the first stroke of the lateral block 13 moving toward the vertical plate 2, the driving column 14 slides with the transmission plate 10 through the first slot 1001, so that the transmission plate 10 gives way. When the driving column 14 enters the second slot 1002, the transmission plate 10, the transmission arm 9 and the follower plate 6 begin to move downward. The follower plate 6 drives the boss 8 to be withdrawn from the circular hole 301 through the cross arm 7, thereby realizing the conduction of the circular hole 301 and providing an entry channel for the blowing of flour. At the same time, the downward movement of the cross arm 7 also provides a path for the movement of the blowing head 16.

[0043] On the contrary, in the latter part of the travel of the transverse block 13 moving away from the vertical plate 2, the driving column 14 again slides with the transmission plate 10 through the first slot 1001, so that the transmission plate 10 moves upward. Accordingly, the follower plate 6 drives the boss 8 to rise through the cross arm 7, so that the boss 8 fills the circular hole 301 again.

[0044] Please refer again Figure 7 and Figure 8 The bottom wall of the receiving platform 3 is symmetrically provided with two grooves 302, and the centering flipping mechanism includes a long swing arm 5 arranged in the groove 302. A first motor 4 is also installed at the end of the receiving platform 3, and the long swing arm 5 is fixed to the output shaft of the first motor 4.

[0045] After each powder feeding stage, the first motor 4 will work to drive the swinging long arm 5 to perform a swinging motion. The swinging long arm 5 will swing upward (towards the center side of the receiving platform 3), so that the dough sheet on the receiving platform 3 can be lifted up, and the dough skin will be folded toward the center side of the receiving platform 3. Under the coordinated action of the two sets of centering flipping mechanisms, the centering folding function of the dough sheet is realized.

[0046] Please refer again Figure 6 Two guide rails 23 are fixed on the frame 1, and a movable seat 24 is slidably provided on each of the two guide rails 23, and a mounting frame 28 is movably provided on each of the two movable seats 24 through a group of pressure components; the two mounting frames 28 are arranged opposite to each other, and a plurality of pressure rollers 29 equidistantly distributed along the circumference are rotatably installed between the two, and the diameters of the plurality of pressure rollers 29 gradually increase or decrease along the circumferential direction.

[0047] The pressure-applying assembly includes a guide plate 26 fixed to the movable seat 24, a telescopic plate 27 slidably fitted with the guide plate 26, and a cylinder 25 installed on the side of the guide plate 26 and with the movable end fixedly connected to the telescopic plate 27; the mounting frame 28 is rotatably connected to the telescopic plate 27, and a third motor 30 is also installed on the side of the telescopic plate 27, and the output end of the third motor 30 is connected to the rotating shaft of the mounting frame 28.

[0048] It should be added that, when working, the movable seat 24 can slide on the guide rail 23 so as to drive the pressing roller 29 to move and perform a rolling and pressing action on the dough sheet on the receiving platform 3. Specifically, the driving structure can adopt a threaded driving method to ensure the stability of the rolling and pressing process. Whenever the dough sheet on the receiving platform 3 is folded, the pressing roller 29 rolls along the length direction of the receiving platform 3. During this process, the cylinder 25 works and can transmit force through the telescopic plate 27, so that the pressing roller 29 applies an appropriate rolling pressure to the dough sheet. Figure 6For example, there are four pressing rollers 29, and the rolling process is divided into four stages, each stage is performed by a pressing roller 29 of different diameters. The third motor 30 drives the mounting frame 28 to rotate, so that the pressing rollers 29 of different thicknesses can be replaced to participate in the rolling. Preferably, the pressing rollers 29 with diameters from large to small participate in the rolling in sequence; in the process of rolling the dough sheet, the pressing rollers 29 from coarse to fine are used in sequence to roll, which can bring many significant benefits. First, this process helps to gradually extend the dough sheet and maintain the integrity of the dough sheet. In the early stage of rolling, the use of a coarser pressing roller 29 can quickly roll the dough sheet into a larger area. Due to the large contact area of ​​the pressing roller 29, it can evenly apply pressure to the dough sheet, so that the dough sheet is initially extended, while reducing the risk of the dough sheet being broken due to excessive local force, ensuring the integrity of the dough skin. As the pressing roller 29 gradually becomes thinner, the thickness of the dough skin can be more finely controlled, so that the dough skin is extended more evenly, avoiding the situation of being too thick or too thin in some parts, thereby forming a delicate layer.

[0049] Secondly, using the pressure rollers 29 from coarse to fine in sequence can improve the uniformity of the dough thickness. The coarse roller can quickly roll the dough thin to a certain degree, and then use the fine roller to make fine adjustments to make the dough thickness more uniform and avoid the situation where the dough is too thick or too thin in some places. This gradual adjustment method helps the dough gradually adapt to the external force and make its internal structure more uniform.

[0050] In addition, this process can significantly enhance the layering of the dough. When making products such as crispy mooncakes, the layering of the dough is crucial to the taste of the final product. The rough roller is used to roll the dough first, which can initially form the layered structure of the dough sheet, and then the fine roller is used to further refine and adjust the layers, so that the dough forms clear and uniform layers after folding and baking. This clear layering not only makes the product more beautiful in appearance, but also brings a rich experience in taste, making the product crispy, delicious and well-layered when eaten.

[0051] As another embodiment of the present invention, the application of the cake skin folding and rolling device in the preparation of mooncakes is also proposed; through unique design and fine craftsmanship, the efficiency and quality of mooncake production are significantly improved, the uniformity of the crispy layer and the aesthetics of the product are ensured, and it is an indispensable and effective tool in modern mooncake production. The rolling device performs well in mooncake production and brings remarkable excellent results, especially in ensuring the uniformity of the crispy layer. The equipment adopts an innovative design, and by rolling with rollers 29 from coarse to fine in sequence, the dough sheet can be gradually extended to maintain the integrity of the dough. The coarse roller first quickly rolls the dough sheet into a larger area, evenly applies pressure, and reduces the risk of rupture; then the fine roller finely adjusts the thickness of the dough to ensure uniform thickness and avoid local excessive thickness or thinness, thereby forming a delicate and uniform layer. This gradual adjustment method helps the dough to gradually adapt to external forces, making its internal structure more uniform, and laying a good foundation for subsequent folding and shaping; before folding the dough, the equipment blows flour through the circular hole 301 at the bottom of the receiving platform 3, which can effectively prevent the dough from sticking to the receiving platform 3 and maintain its integrity and clear layers; at the same time, it facilitates the folding operation, maintains the shape of the dough, improves the taste and appearance of the finished product, and is suitable for automated production and various types of pasta making, significantly improving production efficiency and product quality.

[0052] It will be apparent to those skilled in the art that the invention is not limited to the details of the exemplary embodiments described above and that the invention can be implemented in other specific forms without departing from the spirit or essential features of the invention. Therefore, the embodiments should be considered exemplary and non-limiting in all respects, and the scope of the invention is defined by the appended claims rather than the foregoing description, and it is intended that all variations falling within the meaning and scope of the equivalent elements of the claims be included in the invention. Any reference numeral in a claim should not be considered as limiting the claim to which it relates.

[0053] In addition, it should be understood that although the present specification is described according to implementation modes, not every implementation mode contains only one independent technical solution. This description of the specification is only for the sake of clarity. Those skilled in the art should regard the specification as a whole. The technical solutions in each embodiment may also be appropriately combined to form other implementation modes that can be understood by those skilled in the art.

Claims

1. A folding and rolling device for pastry with uniform pastry layers, comprising a frame and a receiving platform fixed on the frame by two vertical plates for placing water-oil dough sheets and oil-paste dough sheets; characterized in that: The receiving platform is provided with a plurality of circular holes, and the bottom of the receiving platform is provided with a control mechanism for switching the conductive and blocked states of the circular holes, and the control mechanism can be triggered by a powder feeding mechanism provided on the frame to make the circular holes conductive, so that the powder feeding mechanism can blow flour to the bottom of the dough sheet through the circular holes; the frame is also provided with a rolling mechanism located above the receiving platform and movable along the length direction of the receiving platform, for rolling and pressing the dough sheet located on the receiving platform, and the receiving platform is also provided with two sets of centering and flipping mechanisms for folding the dough sheet.

2. The device for folding and rolling pastry with uniform pastry layers according to claim 1, characterized in that: The vertical plate is provided with a guide groove, and the control mechanism includes a follower plate slidably connected to the vertical plate through the guide groove and a plurality of cross arms fixed to the follower plate and located below the receiving platform, wherein a boss adapted to the circular hole is fixedly provided on the cross arm.

3. The device for folding and rolling pastry with uniform pastry layers according to claim 2, characterized in that: The powder feeding mechanism includes a blowing head movably arranged at the bottom of the receiving platform through two groups of transverse driving components. The blowing head is sealingly and slidingly fitted with the bottom of the receiving platform. Both ends of the follower plate are respectively provided with a group of transmission structures that cooperate with the transverse driving components. The blowing head is connected to the powder supply component on the frame.

4. The device for folding and rolling pastry with uniform pastry layers according to claim 3, characterized in that: The powder supply assembly includes a tank body arranged on the frame for containing flour and a fan installed on the side of the frame, and the air supply duct of the fan is connected to the interface of the blowing head through a bellows; wherein, a discharge pipe which is perpendicular to and connected to the air supply duct is provided at the bottom of the tank body, and a valve body is provided on the discharge pipe.

5. The device for folding and rolling pastry with uniform pastry layers according to claim 3, characterized in that: The transverse driving assembly includes a screw rod rotatably mounted on the vertical plate and a second motor mounted on the vertical plate and connected to the screw rod at its output end. The screw rod is provided with a transverse block threadedly connected to the screw rod. An assembly plate is fixedly connected between the two transverse blocks, and the blowing head is fixed on the assembly plate.

6. The device for folding and rolling pastry with uniform pastry layers according to claim 5, characterized in that: The transmission structure includes a transmission arm fixedly connected to the follower plate and a transmission plate fixed on the transmission arm, a through slot is provided on the transmission plate, and a driving column adapted to the through slot is fixed on the side of the transverse block facing the transmission plate; wherein the driving column passes through the through slot and is slidably connected to the transmission plate, and the through slot includes a first slot body and a second slot body connected to each other, the first slot body is inclined, and the second slot body is arranged along the length direction of the receiving platform.

7. The device for folding and rolling pastry with uniform pastry layers according to claim 1, characterized in that: The bottom wall of the receiving platform is symmetrically provided with two grooves, the centering flipping mechanism includes a long swinging arm arranged in the groove, and a first motor is also installed at the end of the receiving platform, and the long swinging arm is fixed to the output shaft of the first motor.

8. The device for folding and rolling pastry with uniform pastry layers according to claim 1, characterized in that: Two guide rails are fixed on the frame, and a movable seat is slidably provided on each of the two guide rails, and a mounting frame is movably provided on each of the two movable seats through a group of pressure components; wherein the two mounting frames are arranged opposite to each other, and a plurality of pressure rollers equidistantly distributed along the circumference are rotatably installed between the two, and the diameters of the plurality of pressure rollers gradually increase or decrease along the circumferential direction.

9. The device for folding and rolling pastry with uniform pastry layers according to claim 8, characterized in that: The pressure-applying assembly includes a guide plate fixed to the movable seat, a telescopic plate slidably fitted with the guide plate, and a cylinder installed on the side of the guide plate and with a movable end fixedly connected to the telescopic plate; wherein the mounting frame is rotatably connected to the telescopic plate, and a third motor is also installed on the side of the telescopic plate, and the output end of the third motor is connected to the rotating shaft of the mounting frame.

10. Application of the crust folding and rolling device as described in any one of claims 1 to 9 in mooncake preparation.

Images