Extrusion molding equipment for preparing flavored potato noodles and production line of extrusion molding equipment

Abstract

The invention discloses extrusion molding equipment for preparing flavored potato noodles and a production line thereof, relates to the technical field of food processing equipment, and aims at improving the quality of the extruded potato noodles. The extrusion molding equipment for preparing the flavored potato noodles comprises a charging barrel, a spiral shaft and a power part, a cylindrical material area is formed in the charging barrel, and a discharging port and a feeding port are formed in the two ends of the charging barrel respectively in the axis direction of the charging barrel. The screw shaft is rotationally arranged in the charging barrel, the screw shaft comprises a shaft body and a screw blade, the screw blade is arranged on the shaft body in the direction from the feeding port to the discharging port, and the screw blade comprises a feeding part, a compression part, a metering part and a discharging part; the power piece is in transmission connection with the shaft body; in the direction from the feed port to the discharge port, the radius of the shaft body located at the discharge part is gradually reduced in the direction to form an inner extrusion part, and the inner diameter of the charging barrel is gradually reduced in the direction to form an outer extrusion part; and the inner extrusion part and the shaft body are in transition connection through an arc surface.

Description

Technical Field

[0001] The present application relates to the technical field of food processing equipment, and particularly relates to an extrusion molding device and its production line for preparing flavored potato noodles. Background Art

[0002] Potatoes, as a crop with rich nutrition and high yield, processing potatoes into flavored potato noodles is a way of making potatoes. The processing technology mainly includes a material pretreatment device, an extrusion main machine, a molding die device, a cooling device and a cutting knife device. Among them, the extrusion main machine determines the shape of the product.

[0003] The extrusion of potato noodles mainly depends on the movement of the screw in the extrusion main machine and the forming effect of the die. However, there is always a gas gap in the material cavity of the extrusion part during the extrusion of potato noodles, which causes uncontrollable deformation of the extruded potato noodles. In the existing solutions, by changing the different inclination angles of the spiral blades at different positions on the screw in the main machine, the pressure of the potato raw materials in different areas of the material cavity is different during transportation, and through synchronous feed rate control, the pressure of the potato noodles in the extrusion area can be stabilized, the gas gap can be reduced, and the defective rate of the extruded potato noodles can be reduced.

[0004] However, the spiral blade design in the existing solutions is complex, and the production and maintenance costs are high. When changing the process, raw materials, and extrusion shape, it is necessary to re-design, which is not conducive to the production of potato noodles. Therefore, a new solution that can improve the quality of the extruded potato noodles is needed. Summary of the Invention

[0005] The present application provides an extrusion molding device and its production line for preparing flavored potato noodles, which are used to improve the quality of the extruded potato noodles.

[0006] [[ID=

[0007] In this application, by providing an inner extrusion part and an outer extrusion part at the discharging part and controlling the ratio of the difference between the first annular surface and the second annular surface to the second annular surface to be no more than 5%, the material can be subjected to a more uniform and stable extrusion pressure during the extrusion process, avoiding pressure fluctuations caused by sudden changes in the gap. Thus, the forming accuracy and uniformity of the flavored potato noodles during extrusion can be effectively improved, and the problem of uneven noodle thickness can be reduced. At the same time, this solution avoids the complex design of the spiral blade and can effectively reduce costs.

[0008] In some embodiments of this application, the diameter difference between the inner extrusion part and the shaft body is less than 2% of the diameter of the shaft body; the diameter difference between the outer extrusion part and the inner wall surface of the barrel is less than 2% of the diameter of the inner wall surface of the barrel.

[0009] By defining the diameter differences between the inner extrusion part and the shaft body and between the outer extrusion part and the inner wall surface of the barrel, the extrusion gap can be further precisely controlled, ensuring stable force on the material during extrusion, ensuring the quality consistency of the potato noodles, and at the same time, it is also beneficial to extend the service life of the equipment and reduce equipment wear caused by excessive extrusion.

[0010] In some embodiments of this application, along the axial direction of the barrel, the length of the inner extrusion part is less than half of the length of the compression part, and the length of the outer extrusion part is less than half of the length of the compression part. Limiting the lengths of the inner extrusion part and the outer extrusion part to be less than half of the length of the compression part can, while ensuring effective extrusion, avoid the extrusion area being too long and affecting the normal transportation and mixing of the material, ensure that the material can be reasonably processed in each part, and maintain the continuity and stability of the extrusion process.

[0011] In some embodiments of this application, along the axial direction of the barrel, the arc transition part between the inner extrusion part and the shaft body is less than half of the length of the inner extrusion part. Limiting the length of the arc transition part between the inner extrusion part and the shaft body can optimize the flow state of the material in the transition area, reduce the retention and accumulation of the material in this area, enable the material to pass through the extrusion area more smoothly, and improve the extrusion efficiency and product quality.

[0012] In some embodiments of this application, the rotating shaft includes a first shaft body and a second shaft body. The feeding part is arranged on the first shaft body, and the compression part, metering part, and discharging part are arranged on the second shaft body. The power member includes a first power branch and a second power branch, and the first power branch and the second power branch are respectively used to drive the first shaft body and the second shaft body to rotate.

[0013] The rotating shaft is divided into a first shaft body and a second shaft body, and a first power division and a second power division are respectively arranged to drive, so as to realize the differential rotation of the feeding part and the compression, metering and discharging parts. The rotation speed can be flexibly adjusted according to the material processing requirements in different stages, quickly convey materials in the feeding stage, better compress, meter and extrude materials in the subsequent stages, enhance the material mixing effect, improve the extrusion accuracy, and adapt to different formulations and production requirements.

[0014] In some embodiments of the present application, a through cavity is arranged in the first shaft body, and an extension shaft is arranged at the end of the second shaft body. The extension shaft is rotatably arranged in the cavity and the end of the extension shaft extends outside the first shaft body. The first shaft body and the second shaft body are coaxially arranged and abutted.

[0015] The first shaft body is provided with a cavity, the second shaft body is provided with an extension shaft and is rotatably arranged in the cavity, and the two shaft bodies are coaxially abutted. This structural design makes the connection between the first shaft body and the second shaft body stable, and at the same time ensures that the two can rotate relatively independently, realizes differential drive, and is convenient for installation and disassembly, which is beneficial to the maintenance and overhaul of the equipment.

[0016] In some embodiments of the present application, annular protrusions and annular depressions are formed on the circumferential surface where the first shaft body and the second shaft body are in contact. Both the annular protrusions and the annular depressions are coaxially arranged with the first shaft body, and the annular protrusions are rotatably arranged in the annular depressions around the axis of the first shaft body.

[0017] Annular protrusions and annular depressions are arranged on the circumferential surface where the first shaft body and the second shaft body are in contact, and the annular protrusions can rotate in the annular depressions, further enhancing the connection stability and rotation flexibility between the two shaft bodies, ensuring the reliability of power transmission during differential rotation, and at the same time reducing the friction and wear caused by relative rotation.

[0018] In some embodiments of the present application, the extrusion molding equipment for preparing flavored potato noodles further includes a pressure detection component, and the pressure detection component is arranged on the inner wall of the barrel and at the metering part.

[0019] The pressure detection component is arranged at the metering part on the inner wall of the barrel, which can monitor the pressure of the material in real time during the metering stage and feed the pressure data back to the control system, so as to timely adjust the rotation speed of the power component or other relevant parameters, ensure that the material is extruded at a stable pressure, and thus improve the molding quality and production stability of potato noodles.

[0020] In some embodiments of the present application, the extrusion molding equipment for preparing flavored potato noodles further includes a temperature control component and a heating component, and both the temperature control component and the heating component are arranged on the barrel.

[0021] The settings of the temperature control component and the heating component can precisely control the temperature of the material in the barrel, enabling the material to be mixed, plasticized, and extruded at an appropriate temperature. Different temperatures can be set for different stages, such as preheating in the feeding stage and reaching the optimal plasticizing temperature in the compression and metering stages, avoiding affecting the fluidity of the material and the product quality due to inappropriate temperature.

[0022] This application provides a production line for preparing flavored potato noodles, including the above-mentioned extrusion molding equipment for preparing flavored potato noodles, and further includes an extrusion die and a conveyor belt. The extrusion die is detachably arranged at the discharge port of the barrel of the extrusion molding equipment for preparing flavored potato noodles, and the conveyor belt is arranged on one side of the extrusion molding equipment for preparing flavored potato noodles for receiving the products extruded from the extrusion die.

[0023] The production line is configured with an extrusion die and a conveyor belt. The detachable extrusion die facilitates the replacement of dies with different shapes and specifications to meet diverse production requirements; the conveyor belt receives the extruded products, realizing continuous production, improving production efficiency, reducing manual operation at the same time, lowering labor intensity, and ensuring the stability of product quality. Brief Description of the Drawings

[0024] The drawings are used to provide a further understanding of the technical solutions of the present invention and form a part of the specification. Together with the embodiments of the present application, they are used to explain the technical solutions of the present invention and do not constitute a limitation to the technical solutions of the present invention.

[0025] Figure 1 It is a schematic diagram of an extrusion molding equipment for preparing flavored potato noodles provided by an embodiment of the present application.

[0026] Figure 2 It is an extrusion molding equipment for preparing flavored potato noodles provided by an embodiment of the present application Figure 1 A partial enlarged schematic diagram of part A therein.

[0027] Figure 3 It is a schematic diagram of the first annular surface and the second annular surface of an extrusion molding equipment for preparing flavored potato noodles provided by an embodiment of the present application.

[0028] Figure 4 It is a schematic diagram of the spiral shaft of an extrusion molding equipment for preparing flavored potato noodles provided by an embodiment of the present application.

[0029] Reference numerals: 1 - barrel; 11 - material area; 12 - feed inlet; 13 - discharge outlet; 14 - external extrusion part; 15 - arc surface; 2 - screw shaft; 21 - shaft body; 211 - first shaft body; 212 - second shaft body; 2121 - extension shaft; 22 - screw blade; 221 - feed part; 222 - compression part; 223 - metering part; 224 - discharge part; 23 - internal extrusion part; 3 - power member; 31 - first power division; 32 - second power division; 4 - pressure detection assembly; a1 - second toroidal surface; a2 - first toroidal surface. Detailed implementation manners

[0030] The following will clearly and completely describe the technical solutions in the embodiments of the present application with reference to the accompanying drawings in the embodiments of the present application. Obviously, the described embodiments are only a part of the embodiments of the present application, rather than all the embodiments. All other embodiments obtained by those of ordinary skill in the art based on the embodiments of the present application without creative efforts shall fall within the protection scope of the present application.

[0031] It should be noted that all directional indications (such as up, down, left, right, front, back...) in the embodiments of the present invention are only used to explain the relative position relationship and movement conditions between components in a specific posture (as shown in the accompanying drawings). If the specific posture changes, the directional indications will also change accordingly.

[0032] The terms "first" and "second" are only used for descriptive purposes and cannot be understood as indicating or implying relative importance or implicitly specifying the quantity of the indicated technical features. Thus, features defined with "first" and "second" may explicitly or implicitly include one or more of such features. In the description of the present application, unless otherwise stated, the meaning of "a plurality" is two or more.

[0033] In the description of the present application, it should be noted that unless otherwise clearly specified and limited, the terms "connected" and "connected" should be understood in a broad sense. For example, it may be a fixed connection, a detachable connection, or an integral connection. For those of ordinary skill in the art, the specific meanings of the above terms in the present application can be understood according to specific circumstances. In addition, when describing pipelines, the "connected" and "connected" used in the present application have the meaning of conduction. The specific meaning needs to be understood in combination with the context.

[0034] In the embodiments of the present application, words such as "exemplary" or "for example" are used to indicate examples, illustrations or explanations. Any embodiment or design solution described as "exemplary" or "for example" in the embodiments of the present application should not be construed as being more preferred or having more advantages than other embodiments or design solutions. Exactly, using words such as "exemplary" or "for example" is intended to present relevant concepts in a specific manner.

[0035] Potatoes are a kind of crop with rich nutrition and high yield. Processing potatoes into flavored potato noodles is a way of making potatoes. The processing technology mainly includes a material pretreatment device, an extrusion main machine, a forming die device, a cooling device and a cutting knife device. Among them, the extrusion main machine determines the shape of the product.

[0036] The extrusion of potato noodles mainly depends on the movement of the screw in the extrusion main machine and the forming effect of the die. However, there is always a gas gap in the material cavity of the extrusion part during the extrusion of potato noodles, which causes uncontrollable deformation of the extruded potato noodles. In the existing scheme, by changing the different inclination angles of the spiral blades at different positions on the screw in the main machine, the pressure of the potato raw materials in different areas of the material cavity is different during transportation, and through synchronous feed rate control, the pressure of the potato noodles in the extrusion area can be stabilized, the gas gap can be reduced, and the defective rate of the extruded potato noodles can be reduced.

[0037] However, the spiral blade design in the existing scheme is complex, and the production and maintenance costs are high. When changing the process, raw materials, and extrusion shape, it is necessary to re-design, which is not conducive to the production of potato noodles. Therefore, a new scheme that can improve the quality of the extruded potato noodles is needed.

[0038] For this reason, please refer to Figure 1 , this application provides an extrusion molding device for the preparation of flavored potato noodles, including a barrel 1, a spiral shaft 2 and a power component 3.

[0039] Please refer to Figure 1 , a cylindrical material area 11 is formed in the barrel 1. Along the axial direction of the barrel 1, a discharge port 13 and a feed port 12 are respectively arranged at both ends of the barrel 1. The interior of the barrel 1 is designed as a cylindrical material area 11, which can provide a regular and symmetrical working space for the spiral shaft 2, so that when the spiral shaft 2 rotates, the material can make a stable spiral movement along the cylindrical surface under its drive.

[0040] Please refer to Figure 1 , this method helps the material to achieve uniform transportation, mixing and plasticization in the barrel 1, and the cylindrical structure makes the pressure received by the material relatively balanced in all directions, avoiding excessive or too small local pressure caused by irregular shape, and ensuring that the material is in a good physical state before extrusion. For example, in the process of preparing flavored potato noodles, the potato raw materials and additives such as seasonings can be fully contacted and mixed evenly under the push of the spiral blade 22 in the cylindrical material area 11, laying a foundation for the subsequent extrusion molding.

[0041] Please refer to Figure 1, The function of the feed inlet 12 is to introduce materials such as pre-treated potato raw materials and seasonings into the material area 11 inside the barrel 1. To ensure the smooth entry of materials, the size of the feed inlet 12 is usually designed according to production requirements and material characteristics. Generally, it is slightly larger than the maximum size of the material particles, and an appropriate inclination angle or diversion structure is set to guide the materials to enter the barrel 1 quickly and evenly.

[0042] Please refer to Figure 1 , The discharge outlet 13 can be connected to the forming die. It is the channel through which the material is extruded and formed after being processed inside the barrel 1. The shape and size of the discharge outlet 13 need to match the forming die to ensure that the material can pass through the die smoothly and form a flavored potato noodle product with the required shape and size.

[0043] Please refer to Figure 1 , During the production process, the material enters the barrel 1 from the feed inlet 12. Under the action of the spiral shaft 2, it passes through the processing of the feeding part 221, the compression part 222, the metering part 223, and the discharging part 224 in sequence, and finally is extruded from the discharge outlet 13 and formed through the die to realize the preparation of flavored potato noodles.

[0044] Please refer to Figure 1 , The spiral shaft 2 is rotatably arranged inside the barrel 1. The spiral shaft 2 includes a shaft body 21 and spiral blades 22. The spiral blades 22 are arranged on the shaft body 21. In the direction from the feed inlet 12 to the discharge outlet 13, the spiral blades 22 include a feeding part 221, a compression part 222, a metering part 223, and a discharging part 224.

[0045] Please refer to Figure 1 , The spiral shaft 2 is composed of a shaft body 21 and spiral blades 22. The shaft body 21 is the support framework of the spiral blades 22 and can be made of high-strength and wear-resistant metal materials such as alloy steel to ensure stability during long-term high-speed rotation.

[0046] Please refer to Figure 1 [[ID=2...]] , The spiral blades 22 are fixed on the shaft body 21. Through the rotation of the shaft body 21, a material cavity is formed between the spiral blades 22 and the inner wall of the barrel 1. The material is pushed forward in this space. When the power component 3 drives the shaft body 21 to rotate, the spiral blades 22 can convey the material along the axis direction of the barrel 1 from the feed inlet 12 to the discharge outlet 13.

[0047] Please refer to Figure 1The feeding part 221 is located at one end near the feed port 12, and the design features of its spiral blades 22 are generally large pitch and deep blade depth. The larger pitch can enable the material to be transported at a faster speed in the early stage of entering the barrel 1, avoiding the accumulation of material at the feed port 12 and improving the feeding efficiency. The deeper blade depth can accommodate more material, ensuring that enough material enters the extrusion system per unit time. For example, when processing potato raw materials, the spiral blades 22 of the feeding part 221 can quickly suck the mixture of potato flour, water, seasonings, etc. into the barrel 1, and quickly push it forward to buy time for subsequent processing.

[0048] Please refer to Figure 1 The compression section 222 is adjacent to the feed section 221. The pitch of the spiral blade 22 gradually decreases, and the blade depth gradually becomes shallower, so that the material is increasingly restricted in space during its advancement, thereby achieving compression of the material. As the material is continuously compressed, its density gradually increases, its plasticity is enhanced, and the contact between the materials becomes closer, which is conducive to achieving more complete mixing and plasticization.

[0049] Please refer to Figure 1 The pitch and blade depth of the spiral blade 22 in the metering section 223 remain constant, precisely metering the compressed and mixed material. With this constant pitch and blade depth, each revolution of the spiral shaft 2 pushes a fixed volume of material forward, ensuring a steady flow of material to the discharge section 224. By controlling the speed of the spiral shaft 2, the extruded material volume can be precisely controlled, ensuring that each flavored potato noodle meets standard weight and dimensions.

[0050] Please refer to Figure 1 The spiral blade 22 of the discharge part 224 further squeezes the material and pushes it out of the barrel 1 smoothly through the shaft 21 and the inner extrusion part 23 and the outer extrusion part 14 of the barrel 1. The material is squeezed by the gradually shrinking space of the shaft 21 and the barrel 1, and the pressure is further increased. Finally, it is extruded through the discharge port 13 in a suitable state and enters the molding die.

[0051] Please refer to Figure 1 , the power member 3 is connected to the shaft 21. The function of the power member 3 is to provide rotational power for the shaft 21. The connection between the two can be belt rotation, gear transmission, coupling transmission or direct drive of a servo motor.

[0052] Please refer to Figure 1 , wherein, from the feed port 12 to the discharge port 13, the radius of the shaft 21 at the discharge portion 224 gradually decreases along this direction to form the inner extrusion portion 23, and the inner diameter of the barrel 1 gradually decreases along this direction to form the outer extrusion portion 14, please refer to Figure 2, there is a transitional connection between the inner extrusion part 23 and the shaft body 21 through the arc surface 15, and there is a transitional connection between the outer extrusion part 14 and the inner wall surface of the barrel 1 through the arc surface 15.

[0053] Please refer to Figure 2 , in the direction from the feed inlet 12 to the discharge outlet 13, the radius of the shaft body 21 of the discharge part 224 gradually decreases to form the inner extrusion part 23; at the same time, the inner diameter of the barrel 1 at the corresponding position also gradually decreases to form the outer extrusion part 14. These two parts cooperate with each other to form a gradually narrowing annular space between the shaft body 21 and the barrel 1. There is a transitional connection between the inner extrusion part 23 and the shaft body 21, and between the outer extrusion part 14 and the inner wall surface of the barrel 1 through the arc surface 15. This arc surface 15 design can avoid the turbulence and dead angles generated by the right-angle turn during the material flow, making the material flow smoother.

[0054] Please refer to Figure 1 , as the radius of the shaft body 21 and the inner diameter of the barrel 1 gradually decrease, when the material passes through the discharge part 224, the space it occupies continuously decreases, so that it is subjected to a stronger extrusion force. This extrusion can further improve the density of the material, making the potato noodles have better toughness and taste after extrusion. For example, the starch in the potato raw material will undergo more sufficient gelatinization and cross-linking during extrusion, enhancing the structural strength of the noodles and avoiding breakage of the noodles during subsequent processing or cooking.

[0055] Please refer to Figure 1 and Figure 2 , the gradually narrowing structure helps to maintain the pressure stability of the material during extrusion. When the material approaches the discharge outlet 13, the reduction of the space forces the material to be extruded with a more uniform pressure, reducing the problem of uneven thickness of the noodles caused by pressure fluctuations. In traditional extrusion equipment, the material is prone to unstable extrusion near the discharge outlet 13 due to sudden pressure changes, while the design of the inner extrusion part 23 and the outer extrusion part 14 can control the material flow space, make the pressure gradually rise and remain within a stable range, ensuring the consistent extrusion quality of each potato noodle.

[0056] Please refer to Figure 2 , the design of the transitional connection through the arc surface 15 can guide the material to smoothly enter the discharge part 224 from the metering part 223, avoiding the accumulation of the material or sudden changes in the flow rate at the turning point. A stable material flow state is crucial for ensuring the forming accuracy of the potato noodles, making the surface of the noodles smoother and the shape more regular. At the same time, this structural design is also beneficial to improving the extrusion efficiency of the equipment and reducing production stagnation caused by poor material flow.

[0057] By adjusting the contraction degree and shape of the inner extrusion part 23 and the outer extrusion part 14, it is possible to adapt to potato noodle raw materials with different formulas and characteristics. For example, for raw materials with higher water content and better fluidity, the contraction degree can be appropriately increased and the extrusion force can be increased to prevent the material from being extruded too quickly; for drier and less fluid raw materials, the contraction angle can be adjusted to make it easier for the material to pass through the discharging part 224 and ensure the smooth progress of the extrusion process.

[0058] Please refer to Figure 3 , along the axial direction of the barrel 1, a first toroidal surface a2 is formed between the inner extrusion part 23 and the outer extrusion part 14 ( Figure 3 the area between the two dashed circles in Figure 3 ), a second toroidal surface a1 is formed between the barrel 1 and the shaft body 21 (

[0059] Please refer to Figure 3 , along the axial direction of the barrel 1, the inner extrusion part 23 is the part formed by the gradually decreasing radius of the shaft body 21, the outer extrusion part 14 is the part formed by the gradually decreasing inner diameter of the barrel 1, and the first toroidal surface a2 is constituted by the opposite surfaces between the inner extrusion part 23 and the outer extrusion part 14; while the surface corresponding to the annular space formed between the inner wall of the barrel 1 and the surface of the shaft body 21 constitutes the second toroidal surface a1. These two toroidal surfaces can be understood as the spatial boundaries of the extrusion and constraint received by the material when flowing through the discharging part 224. The first toroidal surface a2 determines the extrusion degree of the material at the narrowest part, and the second toroidal surface a1 represents the size of the material flow space of the entire discharging part 224.

[0060] Please refer to Figure 3 , stipulating that the ratio of the difference between the first toroidal surface a2 and the second toroidal surface a1 to the second toroidal surface a1 is not greater than 5% can ensure that the extrusion force received by the material during the extrusion process can change evenly and stably. If this ratio is too large, it means that the contraction degree of the inner extrusion part 23 and the outer extrusion part 14 is too drastic compared to the overall space, which will cause the pressure received by the material in the discharging part 224 to increase suddenly, easily leading to unstable extrusion speed and further making the thickness of the extruded potato noodles uneven. Controlling this ratio within 5% can make the pressure of the material rise gradually and smoothly when passing through the discharging part 224 and ensure the stability of the extrusion process.

[0061] Please refer to Figure 1During the extrusion process, stable pressure ensures the material passes through the forming die at a uniform speed, ensuring consistent noodle shape and size. When the ratio of the first annular surface a2 to the second annular surface a1 is optimal, the material is optimally pressurized before entering the die, effectively filling the mold cavity and reducing deformation and twisting of noodles caused by pressure fluctuations. This results in a uniform appearance of potato noodles that meets quality standards.

[0062] Please refer to Figure 1 In the present application, an inner extrusion portion 23 and an outer extrusion portion 14 are provided in the discharge portion 224, and the difference between the first annular surface a2 and the second annular surface a1 and the ratio of the difference between the first annular surface a2 and the second annular surface a1 are controlled to be no more than 5%, so that the material is subjected to a more uniform and stable extrusion force during the extrusion process, avoiding pressure fluctuations caused by sudden changes in the gap, thereby effectively improving the molding accuracy and uniformity of the flavored potato noodles and reducing the problem of uneven thickness of the noodles; at the same time, this solution avoids the complex design of the spiral blade 22 and can effectively reduce costs.

[0063] Please refer to Figure 1 In some examples, the diameter difference between the inner extrusion portion 23 and the shaft body 21 is less than 2% of the diameter of the shaft body 21; the diameter difference between the outer extrusion portion 14 and the inner wall surface of the barrel 1 is less than 2% of the diameter of the inner wall surface of the barrel 1.

[0064] By limiting the diameter difference between the inner extrusion part 23 and the shaft 21, and between the outer extrusion part 14 and the inner wall of the barrel 1, the extrusion gap can be further accurately controlled to ensure that the material is subjected to stable force during extrusion and the quality consistency of the potato noodles. It is also beneficial to extend the service life of the equipment and reduce equipment wear caused by excessive extrusion.

[0065] Specifically, the diameter difference between the inner extrusion portion 23 and the shaft 21 determines the degree to which the shaft 21 extrudes the material inward, while the diameter difference between the outer extrusion portion 14 and the inner wall of the barrel 1 determines the degree to which the barrel 1 restrains the material outward. Keeping these two differences within 2% of the diameters of the shaft 21 and the inner wall of the barrel 1, respectively, ensures that the extrusion pressure exerted on the material at the discharge portion 224 remains within a reasonable and stable range, preventing sudden changes in the extrusion speed and pressure caused by excessive changes in the extrusion space, thereby ensuring uniform thickness and precise shaping of the flavored potato noodles.

[0066] Exemplarily, if the diameter of the shaft body 21 is 100 mm: At this time, the diameter difference between the inner extrusion part 23 and the shaft body 21 should be less than 100×2% = 2 mm. For example, before the shaft body 21 enters the discharging part 224, its diameter is 100 mm. After gradually shrinking to form the inner extrusion part 23, its minimum diameter can be 98.5 mm. At this time, the diameter difference is 1.5 mm, meeting the condition of being less than 2 mm. In this case, when the material passes through the inner extrusion part 23, the extrusion effect of the shaft body 21 on the material gradually increases, but it will not cause excessive extrusion due to too large a diameter change, ensuring that the material can continue to move towards the discharge port 13 in a stable state.

[0067] If the inner wall diameter of the barrel 1 is 150 mm: At this time, the diameter difference between the outer extrusion part 14 and the inner wall surface of the barrel 1 needs to be less than 150×2% = 3 mm. For example, before the barrel 1 enters the discharging part 224, the inner wall diameter is 150 mm. After gradually shrinking to form the outer extrusion part 14, its minimum inner diameter can be 147.8 mm, and the diameter difference is 2.2 mm, meeting the requirements. Such a design makes the restraint of the barrel 1 on the material in the discharging part 224 gradually increase, cooperating with the extrusion of the shaft body 21 to jointly provide a stable and appropriate extrusion force for the material, enabling the material to maintain a uniform flow state during extrusion, and finally producing flavored potato noodles with consistent thickness and good forming.

[0068] Please refer to Figure 1 , in some examples, along the axial direction of the barrel 1, the length of the inner extrusion part 23 is less than half of the length of the compression part 222, and the length of the outer extrusion part 14 is less than half of the length of the compression part 222. Limiting the lengths of the inner extrusion part 23 and the outer extrusion part 14 to be less than half of the length of the compression part 222 can, while ensuring effective extrusion, avoid the influence of too long an extrusion area on the normal transportation and mixing of the material, ensure that the material can be reasonably processed in each part, and maintain the continuity and stability of the extrusion process.

[0069] Specifically, the inner extrusion part 23 and the outer extrusion part 14 are respectively formed by the radius change of the shaft body 21 and the barrel 1. Their main function is to perform the final extrusion when the material is about to be extruded, so that the material reaches the ideal density and extrusion state. If the length of the extrusion part is too long, the material will stay in the state of excessive extrusion for too long, which may lead to problems such as temperature rise, change of raw material properties, and even burning, affecting the taste and quality of the flavored potato noodles; if the length is too short, the material cannot be fully extruded, resulting in the noodles not being tightly formed and being easily broken or deformed.

[0070] Limiting the lengths of the inner and outer extrusion parts 14 to less than half of the length of the compression part 222 can ensure that after the material is sufficiently mixed and preliminarily compressed in the compression part 222, it undergoes final extrusion molding at an appropriate stage, enabling the material to obtain sufficient extrusion force while avoiding adverse effects caused by too long or too short extrusion time.

[0071] Meanwhile, the length of this extrusion part helps maintain the stable flow of the material in the barrel 1. When the lengths of the inner and outer extrusion parts 14 are too long, the flow resistance of the material in this area will increase, which may lead to poor material conveyance and even blockage, reducing production efficiency; while if the length is too short, it is difficult to effectively confine and extrude the material. Limiting its length within an appropriate range can enable the material to pass through the extrusion part without affecting the conveying speed due to excessive resistance and complete the extrusion molding, ensuring the continuity and high efficiency of the entire extrusion process.

[0072] Exemplarily, if the length of the compression part 222 is 200 mm: At this time, the length of the inner extrusion part 23 should be less than 200×0.5 = 100 mm, and the length of the outer extrusion part 14 should also be less than 100 mm. For example, the length of the inner extrusion part 23 can be designed to be 80 mm, and the length of the outer extrusion part 14 is designed to be 70 mm. Under this design, after the material is sufficiently compressed and mixed in the compression part 222, it enters the inner and outer extrusion parts 14 with appropriate lengths. Within the length ranges of 80 mm and 70 mm, the material can be gradually and appropriately extruded, enabling the material to reach an ideal density and molding state before extrusion, and the finally extruded flavored potato noodles have good texture and appearance.

[0073] If the length of the compression part 222 is 150 mm: At this time, the length of the inner extrusion part 23 needs to be less than 150×0.5 = 75 mm, and the length of the outer extrusion part 14 also needs to be less than 75 mm. For example, the length of the inner extrusion part 23 is set to 60 mm, and the length of the outer extrusion part 14 is set to 55 mm. In this way, after the material is preliminarily processed in the compression part 222, it quickly completes the final extrusion molding within a shorter extrusion part length, which not only ensures the extrusion effect but also enables the material to quickly pass through the extrusion area, maintaining a high extrusion speed and production efficiency, while ensuring the stable molding quality of the potato noodles.

[0074] Please refer to Figure 2 , in some examples, along the axial direction of the barrel 1, the arc surface 15 transition part between the inner extrusion part 23 and the shaft body 21 is less than half of the length of the inner extrusion part 23. Limiting the length of the arc surface 15 transition part between the inner extrusion part 23 and the shaft body 21 can optimize the flow state of the material in the transition area, reduce the retention and accumulation of the material in this area, enable the material to pass through the extrusion area more smoothly, and improve the extrusion efficiency and product quality.

[0075] Specifically, an arc surface 15 is used for transition between the inner extrusion part 23 and the shaft body 21 to avoid the generation of turbulence, eddy currents and dead angles due to right-angle turning during the flow of materials, reduce the retention and accumulation of materials in this area, and ensure that the materials can smoothly enter the inner extrusion part 23 from the normal part of the shaft body 21. If the transition part of the arc surface 15 is too long, the residence time of the materials in the arc surface 15 area will increase, resulting in uneven flow velocity of the materials, and even local flow velocity being too slow, leading to material accumulation, which will affect the overall extrusion efficiency and product quality. While if the transition part of the arc surface 15 is too short, it cannot fully play the role of guiding the smooth transition of the materials, and may cause impact when the materials enter the inner extrusion part 23, resulting in pressure fluctuations, and then causing uneven thickness of the extruded potato noodles.

[0076] Limiting the length of the transition part of the arc surface 15 to less than half of the length of the inner extrusion part 23 can ensure a relatively balanced state between the smooth transition of the materials and the avoidance of material retention, and enable the materials to maintain a stable flow state during the extrusion process.

[0077] Exemplarily, if the length of the inner extrusion part 23 is 80 mm: At this time, the length of the transition part of the arc surface 15 between the inner extrusion part 23 and the shaft body 21 should be less than 80×0.5 = 40 mm. For example, the length of the transition part of the arc surface 15 is designed to be 30 mm. In this case, when the materials enter the inner extrusion part 23 from the normal part of the shaft body 21, the 30-mm arc surface 15 can smoothly guide the transition of the materials, so that the materials will not stay in the arc surface 15 area for too long, and can quickly and stably enter the inner extrusion part 23 to receive further extrusion. In this way, during the flow process of the materials in the entire discharge part 224, the speed and pressure change evenly, and the finally extruded flavored potato noodles have uniform thickness and a smooth surface.

[0078] If the length of the inner extrusion part 23 is 60 mm: At this time, the length of the transition part of the arc surface 15 needs to be less than 60×0.5 = 30 mm. For example, the length of the transition part of the arc surface 15 is set to 25 mm. In actual production, when the materials flow through this area, the 25-mm arc surface 15 transition structure can effectively reduce the flow resistance of the materials, and enable the materials to smoothly enter the inner extrusion part 23 from the shaft body 21. Due to the reasonable length of the arc surface 15, the materials will not accumulate or have a sudden change in flow velocity in the transition area, thus ensuring the stability of the extrusion process, and the produced potato noodles have good shaping and will not have quality problems caused by abnormal material flow.

[0079] Please refer to Figure 4, in some examples, the rotating shaft includes a first shaft body 211 and a second shaft body 212. The feeding part 221 is arranged on the first shaft body 211, and the compression part 222, the metering part 223 and the discharging part 224 are arranged on the second shaft body 212. The power member 3 includes a first power sub-division 31 and a second power sub-division 32. The first power sub-division 31 and the second power sub-division 32 are respectively used to drive the first shaft body 211 and the second shaft body 212 to rotate.

[0080] Please refer to Figure 4 , the rotating shaft is divided into a first shaft body 211 and a second shaft body 212, and the first power sub-division 31 and the second power sub-division 32 are set to drive respectively, realizing the differential rotation of the feeding part 221 and the compression, metering and discharging parts 224. The rotation speed can be flexibly adjusted according to the material processing requirements in different stages. The material can be quickly conveyed in the feeding stage, and the material can be better compressed, metered and extruded in the subsequent stages, enhancing the material mixing effect, improving the extrusion accuracy, and adapting to different formulations and production requirements.

[0081] Please refer to Figure 4 , specifically, this design splits the traditional single spiral shaft 2 into a first shaft body 211 and a second shaft body 212, with a clear division of functions. The first shaft body 211 is mainly responsible for the feeding part 221, efficiently conveying the material from the feeding port 12 to the compression part 222; the second shaft body 212 integrates the compression part 222, the metering part 223 and the discharging part 224, undertaking the key work of compressing, precisely metering and finally extruding and forming the material. The power member 3 is correspondingly split into a first power sub-division 31 and a second power sub-division 32, and each independently drives the corresponding shaft body 21, which enables the two shaft bodies 21 to flexibly adjust the rotation speed according to different process requirements.

[0082] For example, in the feeding stage, the rotation speed of the first shaft body 211 can be increased through the first power sub-division 31 to accelerate the conveying speed of the material and avoid the accumulation of the material at the feeding port 12; while in the compression, metering and discharging stages, the rotation speed of the second shaft body 212 can be precisely controlled through the second power sub-division 32 to ensure that the material can be optimally processed in different stages.

[0083] Please refer to Figure 4 , it can be explained that through the differential rotation of the two shafts, a better rotation speed matching ratio can be formulated according to the characteristics of the material in different stages. In the feeding stage, a higher rotation speed can quickly suck and push the material to the next stage, reducing the feeding time; while in the compression and metering stages, appropriately reducing the rotation speed can allow the material to have more sufficient time for compression and uniform mixing, improving the metering accuracy, thereby enhancing the overall material processing efficiency.

[0084] Different rotational speeds cause the shear force and stirring effect experienced by the material to change during the transition from the first shaft body 211 to the second shaft body 212. This change can promote more thorough mixing between the materials. For example, when producing flavored potato noodles, the potato raw materials and seasonings can achieve more uniform dispersion and fusion under the action of different rotational speeds of the two shafts, making the taste and flavor of the final product more consistent.

[0085] Please refer to Figure 4 , the dual-shaft independent drive can quickly adjust the rotational speed combination according to materials with different formulas and characteristics. For materials with a hard texture and poor fluidity, the rotational speed of the first shaft body 211 can be increased to enhance the feeding capacity; for materials that are prone to adhesion and require sufficient compression, the rotational speed of the second shaft body 212 can be adjusted to optimize the compression and extrusion effects, enabling the equipment to adapt to diverse production requirements.

[0086] Please refer to Figure 4 , in some examples, a through cavity is provided inside the first shaft body 211, and an extension shaft 2121 is provided at the end of the second shaft body 212. The extension shaft 2121 is rotatably arranged in the cavity and the end of the extension shaft 2121 extends outside the first shaft body 211. The first shaft body 211 and the second shaft body 212 are coaxially arranged and abutted.

[0087] The first shaft body 211 is provided with a cavity, the second shaft body 212 is provided with an extension shaft 2121 and is rotatably arranged in the cavity, and the two shaft bodies 21 are coaxially abutted. This structural design makes the connection between the first shaft body 211 and the second shaft body 212 stable, while ensuring that the two can rotate independently relative to each other to achieve differential drive, and is convenient for installation and disassembly, facilitating the maintenance and repair of the equipment.

[0088] In some examples, the through cavity inside the first shaft body 211 can provide a receiving space for the extension shaft 2121 at the end of the second shaft body 212. The extension shaft 2121 of the second shaft body 212 is inserted into the cavity of the first shaft body 211 and can rotate flexibly therein. The end of the extension shaft 2121 extends outside the first shaft body 211, enabling the two shaft bodies 21 to be connected to each other in space.

[0089] The first shaft body 211 and the second shaft body 212 are kept coaxially arranged, and the two are abutted against each other at the contact part, forming a tight fitting relationship. When the first power part 31 and the second power part 32 of the power component 3 drive the first shaft body 211 and the second shaft body 212 respectively, due to their coaxiality and abutment, while ensuring their respective independent rotations (differential rotations), stable power transmission can be achieved.

[0090] For example, the first shaft 211 rotates rapidly under the drive of the first power division 31, driving the feed part 221 to transport materials, while the second shaft 212 rotates at different speeds under the drive of the second power division 32 to compress, meter and extrude the materials. The rotation of the extension shaft 2121 in the cavity ensures that the two shafts still maintain structural stability and continuity of power transmission during differential operation.

[0091] For example, this structure allows the first and second shafts 211, 212 to rotate at different speeds, meeting the differentiated needs of materials at different processing stages. For example, in the production of flavored potato noodles, the feeding stage requires rapid material transport, while the compression and metering stages require more stable, lower-speed operation. This connection allows the two shafts 21 to achieve their respective required speeds without interfering with each other, thereby improving production efficiency and product quality.

[0092] The coaxial arrangement ensures the precise operation of the spiral blade 22 within the barrel 1, preventing uneven force on the material during conveying due to axis deviation, which can lead to localized accumulation or poor conveying. Furthermore, good coaxiality helps reduce vibration and noise during operation, extending the service life of the equipment.

[0093] In some examples, a bearing may be provided between the first shaft body 211 and the second shaft body 212 , or other structures capable of supporting the extension shaft 2121 of the second shaft body 212 may be configured.

[0094] Please refer to Figure 4 In some examples, an annular protrusion (not numbered in the figure) and an annular recess (not numbered in the figure) are formed on the annular surface where the first shaft 211 and the second shaft 212 are in contact. The annular protrusion and the annular recess are both coaxially arranged with the first shaft 211, and the annular protrusion is rotated around the axis of the first shaft 211 and is arranged in the annular recess.

[0095] An annular protrusion and an annular recess are provided on the annular surface where the first shaft body 211 and the second shaft body 212 are in contact, and the annular protrusion can rotate within the annular recess, thereby further enhancing the connection stability and rotation flexibility between the two shaft bodies 21, ensuring the reliability of power transmission during differential rotation, and reducing friction and wear caused by relative rotation.

[0096] Please refer to Figure 4 In some examples, the annular protrusion can be provided on either the first shaft 211 or the second shaft 212. In this case, the annular protrusion can have a rectangular or trapezoidal cross-section, with a height of 3-8 mm and a width of 5-15 mm. The annular recess is provided on the corresponding portion, and its dimensions precisely match the protrusion, forming a clearance fit.

[0097] When the two shaft bodies 21 are in contact, the annular protrusion is embedded in the annular depression to form a radial constraint, restricting the radial displacement of the shaft body 21 during rotation. Even if there is a rotational speed difference between the two shafts, this structure can still maintain strict coaxiality.

[0098] The zigzag gap between the protrusion and the depression forms a labyrinth channel, effectively preventing the leakage of materials (such as potato dough) along the axis. When the material attempts to pass through the gap, it needs to overcome the resistance of multiple turns, thus being restricted inside the barrel 1.

[0099] Exemplarily, the surfaces of the protrusion and the depression can be hardened to resist the erosion and wear of the material. Moreover, the differential rotation of the first shaft body 211 and the second shaft body 212 will generate additional temperature, and this part needs to be considered in the temperature design to avoid damaging the material due to excessive temperature.

[0100] Please refer to Figure 1 , in some examples, the extrusion molding equipment for the preparation of flavored potato noodles further includes a pressure detection component 4, and the pressure detection component 4 is arranged on the inner wall of the barrel 1, and the pressure detection component 4 is arranged at the metering part 223.

[0101] By arranging the pressure detection component 4 at the metering part 223 on the inner wall of the barrel 1, the pressure condition of the material during the metering stage can be monitored in real time, and the pressure data can be fed back to the control system, so as to timely adjust the rotational speed of the power component 3 or other relevant parameters, ensure that the material is extruded with a stable pressure, and thus improve the forming quality and production stability of the potato noodles.

[0102] Exemplarily, the metering part 223 is a key link for the material to be transformed from the compressed state to the quantitative extrusion. The pressure value here directly affects the forming accuracy, density and taste of the noodles. For example, when the water content of the potato dough fluctuates, the pressure detection can timely feedback the abnormality (such as a sudden increase in pressure > 3.5 MPa indicating material blockage), avoiding product quality fluctuations.

[0103] The detection data can be linked with the power component

[0104] The pressure detection component 4 can be installed on the inner wall of the barrel 1 at the metering part 223 (such as at a distance of 10 - 15 cm from the discharge port 131), where the material is in a uniformly compacted state, and the pressure value can best reflect the true situation of the extrusion resistance; the detection points are usually arranged in the middle section of the axis, with a circumferential 45° / 135° double-point layout to avoid single-point errors.

[0105] The pressure sensor of the pressure detection component 4 can use a strain-type pressure sensor, or a piezoresistive pressure sensor can also be used.

[0106] In some examples, the extrusion molding equipment for the preparation of flavored potato noodles further includes a temperature control component and a heating component, both of which are arranged on the barrel 1.

[0107] The arrangement of the temperature control component and the heating component can precisely control the temperature of the material in the barrel 1, enabling the material to be mixed, plasticized, and extruded at an appropriate temperature. Different temperatures can be set at different stages. For example, preheating in the feeding stage and reaching the optimal plasticization temperature in the compression and metering stages, avoiding the influence of inappropriate temperature on the fluidity of the material and the product quality.

[0108] Exemplarily, the heating component can adopt an electric heating coil, or can also adopt electromagnetic heating or steam heating to adjust the temperature.

[0109] The temperature control component can achieve temperature control by using a temperature sensor and a control system, or a temperature control instrument and a control system.

[0110] Adopting the temperature control component and the heating component in the extrusion stage of the flavored potato noodles belongs to a conventional solution and will not be elaborated here.

[0111] This application provides a production line for the preparation of flavored potato noodles, including the above-mentioned extrusion molding equipment for the preparation of flavored potato noodles, and further includes an extrusion die and a conveyor belt. The extrusion die is detachably arranged at the discharge port 13 of the barrel 1 of the extrusion molding equipment for the preparation of flavored potato noodles, and the conveyor belt is arranged on one side of the extrusion molding equipment for the preparation of flavored potato noodles, for receiving the products extruded from the extrusion die.

[0112] The production line is configured with an extrusion die and a conveyor belt. The detachable extrusion die is convenient for replacing dies of different shapes and specifications to meet diverse production requirements; the conveyor belt receives the extruded products, realizing continuous production, improving production efficiency, reducing manual operation at the same time, lowering labor intensity, and ensuring the stability of product quality.

[0113] Specifically, the above solutions form Example 1 and Example 2.

[0114] Example 1:

[0115] The extrusion molding equipment for the preparation of flavored potato noodles in this embodiment has a barrel 1 with an inner diameter of 120 mm and a shaft body 21 with a diameter of 80 mm. The pitch of the feeding part 221 of the screw shaft 2 is 50 mm, the pitch of the compression part 222 gradually decreases from 50 mm to 20 mm, the pitch of the metering part 223 remains 20 mm, the length of the inner extrusion part 23 of the discharging part 224 along the axial direction is 40 mm, and the diameter of the shaft body 21 in this part gradually decreases from 80 mm to 78 mm, satisfying that the diameter difference between the inner extrusion part 23 and the shaft body 21 is less than 2% of the diameter of the shaft body 21; the length of the outer extrusion part 14 of the barrel 1 is 40 mm, and the inner diameter gradually decreases from 120 mm to 118 mm, and the diameter difference between the outer extrusion part 14 and the inner wall surface of the barrel 1 is less than 2% of the inner wall surface diameter of the barrel 1.

[0116] The rotating shaft adopts a double - shaft structure. The first shaft body 211 and the second shaft body 212 are coaxially arranged. A through cavity is arranged inside the first shaft body 211. The extension shaft 2121 at the end of the second shaft body 212 is rotatably arranged in the cavity and extends to the outside of the first shaft body 211 at the end, and the two are in contact. Annular protrusions and annular depressions are arranged on the fitting annular surface. The annular protrusions are rotatably arranged in the annular depressions around the axis of the first shaft body 211. The first power section 31 drives the first shaft body 211 to rotate at a speed of 30 rpm, and the second power section 32 drives the second shaft body 212 to rotate at a speed of 50 rpm.

[0117] The pressure detection component 4 uses a high - precision pressure sensor and is installed at the middle position of the metering part 223 on the inner wall of the barrel 1. The temperature control component uses a thermocouple temperature sensor, and the heating component is an electric heating rod. The temperature of the feeding part 221 of the barrel 1 is controlled at 35 °C, the temperature of the compression part 222 is controlled at 45 °C, and the temperature of the metering part 223 is controlled at 55 °C.

[0118] The production line is equipped with a circular noodle extrusion die with a die hole diameter of 3 mm, and the conveying speed of the conveyor belt is set at 0.5 m / min. Under these parameters, the produced flavored potato noodles are of uniform thickness, the diameter error is controlled within ±0.1 mm, the surface is smooth, the taste is good, and the production efficiency reaches 100 kg per hour.

[0119] Example 2:

[0120] In this embodiment, the inner diameter of the barrel 1 is 150 mm, and the diameter of the shaft body 21 is 100 mm. The length of the inner extrusion part 23 of the discharging part 224 of the screw shaft 2 is 50 mm, and the diameter of the shaft body 21 decreases from 100 mm to 98 mm; the length of the outer extrusion part 14 of the barrel 1 is 50 mm, and the inner diameter decreases from 150 mm to 148 mm.

[0121] The first shaft body 211 is driven by the first power division 31 to rotate at a speed of 35 rpm, and the second shaft body 212 is driven by the second power division 32 to rotate at a speed of 60 rpm. The pressure detection assembly 4, the temperature control assembly, and the heating assembly are arranged similarly to those in Embodiment 1, but the temperature of the feeding part 221 of the barrel 1 is controlled at 38°C, the temperature of the compression part 222 is controlled at 48°C, and the temperature of the metering part 223 is controlled at 60°C.

[0122] The production line is equipped with a square noodle extrusion die with a side length of 4 mm, and the conveying speed of the conveyor belt is adjusted to 0.6 m / min. After testing, the square flavored potato noodles produced by this equipment have high dimensional accuracy, with a side length error within ±0.1 mm, good forming effect, the production efficiency is increased to 120 kg per hour, the product quality is stable, and it meets the market demand.

[0123] In the description of this specification, specific features, structures, materials, or characteristics may be combined in a suitable manner in any one or more embodiments or examples.

[0124] As described above, it is only the specific implementation manner of this application, but the protection scope of this application is not limited thereto. Any changes or substitutions within the technical scope disclosed in this application should be covered by the protection scope of this application. Therefore, the protection scope of this application should be subject to the protection scope of the claims.

Claims

1. An extrusion molding device for the preparation of flavored potato noodles, characterized in that, Comprising: A barrel, inside which a cylindrical material area is formed. Along the axial direction of the barrel, an outlet and an inlet are respectively arranged at both ends of the barrel. A screw shaft, rotatably arranged inside the barrel. The screw shaft includes a shaft body and screw blades. The screw blades are arranged on the shaft body. In the direction from the inlet to the outlet, the screw blades include a feeding part, a compressing part, a metering part, and a discharging part. A power component, drivingly connected to the shaft body. Wherein, in the direction from the inlet to the outlet, the diameter of the shaft body at the discharging part gradually decreases along this direction to form an inner extrusion part, and the inner diameter of the barrel gradually decreases along this direction to form an outer extrusion part. The inner extrusion part and the shaft body are connected by an arc surface for transition, and the outer extrusion part and the inner wall surface of the barrel are connected by an arc surface for transition. Along the axial direction of the barrel, a first annular surface is formed between the inner extrusion part and the outer extrusion part, and a second annular surface is formed between the barrel and the shaft body. The area of the first annular surface is smaller than that of the second annular surface, and the ratio of the difference between the first annular surface and the second annular surface to the second annular surface is not greater than 5%.

2. The extrusion molding device for preparing flavored potato noodles according to claim 1, wherein The diameter difference between the inner extrusion part and the shaft body is less than 2% of the diameter of the shaft body. The diameter difference between the outer extrusion part and the inner wall surface of the barrel is less than 2% of the diameter of the inner wall surface of the barrel.

3. The extrusion molding device for preparing flavored potato noodles according to claim 1, wherein Along the axial direction of the barrel, the length of the inner extrusion part is less than half of the length of the compressing part, and the length of the outer extrusion part is less than half of the length of the compressing part.

4. The extrusion molding device for preparing flavored potato noodles according to claim 1, wherein Along the axial direction of the barrel, the arc surface transition part between the inner extrusion part and the shaft body is less than half of the length of the inner extrusion part.

5. The extrusion molding device for preparing flavored potato noodles according to any one of claims 1 to 4, wherein The rotating shaft includes a first shaft body and a second shaft body. The feeding part is arranged on the first shaft body, and the compressing part, the metering part, and the discharging part are arranged on the second shaft body. The power component includes a first power sub-component and a second power sub-component. The first power sub-component and the second power sub-component are respectively used to drive the first shaft body and the second shaft body to rotate.

6. The extrusion molding device for preparing flavored potato noodles according to claim 5, wherein A through cavity is arranged inside the first shaft body. An extension shaft is arranged at the end of the second shaft body. The extension shaft is rotatably arranged inside the cavity and the end of the extension shaft extends outside the first shaft body. The first shaft body and the second shaft body are coaxially arranged and abutted.

7. The extrusion molding device for preparing flavored potato noodles according to claim 6, wherein An annular protrusion and an annular recess are formed on the toroidal surface where the first shaft body and the second shaft body are in contact. Both the annular protrusion and the annular recess are coaxially arranged with the first shaft body, and the annular protrusion is rotatably arranged in the annular recess around the axis of the first shaft body.

8. The extrusion molding device for preparing flavored potato noodles according to claim 1, wherein the extrusion molding device for preparing flavored potato noodles further comprises a pressure detection assembly, the pressure detection assembly is arranged on the inner wall of the barrel, and the pressure detection assembly is arranged at the metering part.

9. The extrusion molding device for preparing flavored potato noodles according to claim 1, wherein the extrusion molding device for preparing flavored potato noodles further comprises a temperature control assembly and a heating assembly, and both the temperature control assembly and the heating assembly are arranged on the barrel.

10. A production line for the preparation of flavored potato noodles, characterized in that, The extrusion molding device for preparing flavored potato noodles according to any one of claims 1 to 9 further comprises an extrusion die and a conveyor belt. The extrusion die is detachably arranged at the discharge port of the barrel of the extrusion molding device for preparing flavored potato noodles, and the conveyor belt is arranged on one side of the extrusion molding device for preparing flavored potato noodles for receiving the products extruded from the extrusion die.

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