Dough kneading device for producing bread with homology of medicine and food

Abstract

The invention discloses a dough kneading device for producing medicinal and edible bread, which belongs to the technical field of dough kneading in bread production and comprises a bottom frame, a dough kneading barrel, a stirring mechanism, a weighing mechanism and a temperature control mechanism. The liquid circulation assembly comprises a liquid storage tank, a refrigeration plate, a first assembly pipe and a second assembly pipe. The air draft assembly comprises an air draft barrel and a fan. A jacket space formed by the assembly barrels and the dough kneading barrel forms a closed-loop cooling loop, the refrigeration plate generates a low temperature of 5-15 DEG C through the Peltier effect to cool the liquid storage tank, the pump body is matched to drive a refrigerant to circularly flow in the first assembly pipe, the telescopic pipe and the second assembly pipe, uniform heat exchange is achieved, the temperature gradient of the barrel wall can be controlled within + / -1.5 DEG C through the design, and the cooling effect is good. Local overheating is effectively avoided, the health care effect of the product is effectively improved, the fan is integrated in the air draft barrel, axial airflow is formed, waste heat generated at the hot end of the refrigeration plate is taken away in time, and continuous and efficient operation of the refrigeration system is ensured.

Description

Technical Field

[0001] The invention particularly relates to a dough kneading device for producing bread with medicinal and edible properties, belonging to the technical field of bread production and dough kneading. Background Art

[0002] As a functional food, the production of medicinal and edible bread sets higher standards for dough kneading technology. This type of product usually adds a variety of medicinal and edible ingredients such as yam, poria cocos, and tangerine peel. These ingredients have special physical and chemical properties and require more refined dough kneading. The addition of medicinal and edible ingredients significantly changes the rheological properties of the dough. The water absorption of many Chinese medicinal material powders is much higher than that of ordinary flour, and the water absorption properties of different medicinal materials vary greatly.

[0003] At present, the friction heat generated by traditional dough kneading devices during the stirring process is difficult to precisely control. The active substances in edible and medicinal ingredients (such as polysaccharides, flavonoids, etc.) are extremely sensitive to temperature. Local overheating (40°C) may cause these active ingredients to become inactivated, reducing the health benefits of the product. Summary of the Invention

[0004] The purpose of the present invention is to address the shortcomings of the existing technology and provide a dough kneading device for the production of bread with medicinal and edible properties, so as to achieve a closed-loop cooling circuit by providing a temperature control mechanism, and the jacket space formed by the assembly barrel and the dough kneading barrel. The refrigeration plate (semiconductor refrigeration plate) generates a low temperature of 5-15°C through the Peltier effect to cool the liquid storage tank, and cooperates with the pump body to drive the refrigerant (ethylene glycol solution) to circulate in the No. 1 assembly pipe, the telescopic pipe and the No. 2 assembly pipe to achieve uniform heat exchange. This design can control the temperature gradient of the barrel wall within ±1.5°C, effectively avoid local overheating, and effectively improve the health care effect of the product. The fan is integrated in the exhaust pipe to form an axial airflow to promptly take away the waste heat generated by the hot end of the refrigeration plate. The maze structure design of the protective shell not only protects the refrigeration elements but also guides the airflow path to ensure the continuous and efficient operation of the refrigeration system.

[0005] A dough kneading device for producing bread with medicinal and edible properties, comprising: a base frame, a dough kneading barrel, a stirring mechanism, a weighing mechanism, and a temperature control mechanism; The temperature control mechanism includes a liquid circulation component and an exhaust component. The liquid circulation component is used to circulate the refrigerant. An assembly barrel is provided on the outside of the dough kneading barrel. The liquid circulation component includes a liquid storage tank, a refrigeration plate, a No. 1 assembly pipe and a No. 2 assembly pipe. The refrigeration plate is provided at the bottom end of the liquid storage tank. A pump body is provided on one side of the liquid storage tank. The No. 1 assembly pipe is provided at the output end of the pump body. The No. 2 assembly pipe is internally connected and is provided on the other side of the liquid storage tank. The exhaust assembly is used to exhaust and dissipate heat emitted from the heat dissipation end of the refrigeration plate, and the exhaust assembly includes an exhaust cylinder and a fan.

[0006] By adopting the above technical solution: the jacket space formed by the assembly barrel and the dough kneading barrel constitutes a closed-loop cooling circuit, and the refrigeration plate (semiconductor refrigeration plate) generates a low temperature of 5-15°C through the Peltier effect to cool the liquid storage tank, and cooperates with the pump body to drive the refrigerant (ethylene glycol solution) to circulate in the No. 1 assembly tube, the telescopic tube and the No. 2 assembly tube to achieve uniform heat exchange. This design can control the temperature gradient of the barrel wall within ±1.5°C, effectively avoid local overheating, and effectively improve the health care effect of the product. The fan is integrated in the exhaust tube to form an axial airflow to promptly remove the waste heat generated by the hot end of the refrigeration plate. The maze structure design of the protective shell not only protects the refrigeration components, but also guides the airflow path to ensure continuous and efficient operation of the refrigeration system.

[0007] Furthermore, a support plate is provided at the top of the base frame, a threaded rod is rotatably provided on the back of the support plate, a No. 1 motor is provided at the top of the support plate, wherein the bottom end of the output shaft of the No. 1 motor is connected to the top end of the threaded rod, a lifting plate is provided through the outer thread of the threaded rod, and a combination cover is provided at the bottom end of the lifting plate, wherein the combination cover is located above the dough barrel.

[0008] Furthermore, the stirring mechanism includes a cleaning component and a quick-release component. The cleaning component includes a scraper, wherein the inner side of the scraper is arc-shaped. The quick-release component includes a positioning rod and a spring.

[0009] Furthermore, a No. 2 motor is provided at the top of the lifting plate, an assembly block is provided at the output end of the No. 2 motor, an assembly shell is provided on the outside of the assembly block, wherein two groups of springs are provided on the outside of the assembly shell, and the inner side of the positioning rod is connected to one end of the two groups of springs, and the positioning rod is designed to be "T"-shaped, wherein the positioning rod passes through the assembly shell and is inserted into the assembly block, and a rotating shaft is provided at the bottom end of the assembly shell.

[0010] By adopting the above technical solution: driven by the No. 2 motor, the rotating shaft can be driven to rotate, the flour and water inside the dough barrel can be spirally pushed up by the spiral blades, and the pushed-up flour can be stirred and mixed by multiple sets of stirring rods. The gap between the arc scraper of the cleaning component and the inner wall of the dough barrel is controlled at 0.5-1mm, and dynamic fitting is achieved by the rotating shaft, which effectively reduces the residual amount of flour on the inner wall of the dough barrel 19; the flour in the dough barrel is kneaded to achieve dough processing, and a spring-preloaded T-shaped positioning rod structure is adopted. When the positioning rod passes through the assembly shell and is inserted into the assembly block, the assembly shell and the assembly block can be quickly locked. This modular design facilitates the replacement of stirring rods and spiral blades of different shapes to meet the rheological properties requirements of different medicine and food formulas.

[0011] Furthermore, the scraper is arranged on the outside of the rotating shaft, and multiple groups of stirring rods are arranged at equal intervals above and below the outside of the rotating shaft. Spiral blades are arranged on the outside of the rotating shaft below the stirring rods.

[0012] Furthermore, the weighing mechanism includes pressure sensors, four groups of the pressure sensors are arranged at the top of the base frame, a support frame is provided at the top of the four groups of pressure sensors, the dough barrel is rotatably arranged inside the support frame, a drive assembly is provided on one side of the support frame, and the drive assembly includes a drive motor and gears.

[0013] Furthermore, one end of the No. 1 assembly tube and the No. 2 assembly tube are both provided with telescopic tubes, wherein both sets of telescopic tubes are connected to the interior of the assembly barrel.

[0014] Furthermore, a protective shell is provided at the bottom end of the liquid storage tank, and the exhaust cylinder is provided at the bottom end of the protective shell, wherein the exhaust cylinder is communicated with the interior of the protective shell, and the fan is provided inside the exhaust cylinder. Beneficial effects

[0015] By setting up a temperature control mechanism, the jacket space formed by the assembly barrel and the dough kneading barrel constitutes a closed-loop cooling circuit. The refrigeration plate (semiconductor refrigeration sheet) generates a low temperature of 5-15°C through the Peltier effect to cool the liquid storage tank. The pump body drives the refrigerant (ethylene glycol solution) to circulate in the No. 1 assembly tube, the telescopic tube and the No. 2 assembly tube to achieve uniform heat exchange. This design can control the temperature gradient of the barrel wall within ±1.5°C, effectively avoid local overheating, and effectively improve the health care effect of the product. The fan is integrated in the exhaust tube to form an axial airflow, which promptly removes the waste heat generated by the hot end of the refrigeration plate. The maze structure design of the protective shell not only protects the refrigeration components, but also guides the airflow path to ensure continuous and efficient operation of the refrigeration system.

[0016] By providing a stirring mechanism, driven by motor No. 2, the rotating shaft can be driven to rotate, the flour and water inside the dough barrel can be spirally pushed up by spiral blades, and the pushed-up flour can be stirred and mixed by multiple sets of stirring rods. The gap between the arc scraper of the cleaning component and the inner wall of the dough barrel is controlled at 0.5-1mm, and dynamic fitting is achieved by the rotating shaft, which effectively reduces the residual amount of flour on the inner wall of the dough barrel 19; the flour in the dough barrel is kneaded to achieve dough processing, and a spring-preloaded T-shaped positioning rod structure is adopted. When the positioning rod passes through the assembly shell and is inserted into the assembly block, the assembly shell and the assembly block can be quickly locked. This modular design facilitates the replacement of stirring rods and spiral blades of different shapes to meet the rheological characteristics requirements of different medicine and food formulas. BRIEF DESCRIPTION OF THE DRAWINGS

[0017] Figure 1 It is a schematic diagram of the overall structure of the present invention; Figure 2 It is a schematic diagram of the overall structure of one side of the present invention; Figure 3 This is a schematic diagram of the support structure of the present invention; Figure 4 Schematic diagram of the cross-sectional structure of the combined cover of the present invention; Figure 5 Schematic diagram of the stirring rod structure of the present invention; Figure 6 For the present invention Figure 2 Schematic diagram of the local structure enlarged at point A; Figure 7 For the present invention Figure 5 Schematic diagram of the enlarged local structure at point B; Figure 8 It is a schematic diagram of the scraper structure of the present invention.

[0018] In the figure: 1. Base frame; 2. Support plate; 3. Threaded rod; 4. Motor No. 1; 5. Lifting plate; 6. Combination cover; 7. Motor No. 2; 8. Assembly block; 9. Assembly shell; 10. Spring; 11. Positioning rod; 12. Rotating shaft; 13. Scraper; 14. Stirring rod; 15. Spiral blade; 16. Pressure sensor; 17. Support frame; 18. Drive assembly; 19. Dough mixing barrel; 20. Assembly barrel; 21. Liquid storage tank; 22. Refrigeration plate; 23. Protective shell; 24. Exhaust cylinder; 25. Fan; 26. Pump body; 27. Assembly pipe No. 1; 28. Telescopic pipe; 29. ​​Assembly pipe No. 2. DETAILED DESCRIPTION

[0019] The following will clearly and completely describe the technical solutions in the embodiments of the present invention in conjunction with the accompanying drawings. 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 making creative efforts are within the scope of protection of the present invention.

[0020] See also Figure 1 、 Figure 2 、 Figure 3 and Figure 6 As shown, a dough kneading device for producing bread with medicinal and edible properties; It includes: a base frame 1, a dough mixing barrel 19, a stirring mechanism, a weighing mechanism and a temperature control mechanism; The temperature control mechanism includes a liquid circulation component and an exhaust component. The liquid circulation component is used to circulate the refrigerant. An assembly barrel 20 is provided on the outside of the dough barrel 19. The liquid circulation component includes a liquid storage tank 21, a refrigeration plate 22, a first assembly pipe 27 and a second assembly pipe 29. The refrigeration plate 22 is provided at the bottom end of the liquid storage tank 21. A pump body 26 is provided on one side of the liquid storage tank 21. The first assembly pipe 27 is provided at the output end of the pump body 26. The second assembly pipe 29 is provided on the other side of the liquid storage tank 21. The exhaust assembly is used to exhaust and dissipate the heat emitted from the heat dissipation end of the refrigeration plate 22. The exhaust assembly includes an exhaust tube 24 and a fan 25. One end of the No. 1 assembly tube 27 and the No. 2 assembly tube 29 are both provided with a telescopic tube 28, wherein both sets of telescopic tubes 28 are connected to the interior of the assembly barrel 20. A protective shell 23 is provided at the bottom end of the liquid storage tank 21, and the exhaust tube 24 is provided at the bottom end of the protective shell 23, wherein the exhaust tube 24 is connected to the interior of the protective shell 23, and the fan 25 is provided inside the exhaust tube 24.

[0021] The jacket space formed by the assembly barrel 20 and the dough mixing barrel 19 forms a closed-loop cooling circuit. The refrigeration plate 22 (semiconductor refrigeration plate) generates a low temperature of 5-15°C through the Peltier effect, cooling the liquid storage tank 21. The pump body 26 drives the refrigerant (ethylene glycol solution) to circulate through the No. 1 assembly pipe 27, the telescopic pipe 28, and the No. 2 assembly pipe 29, achieving uniform heat exchange. This design can control the barrel wall temperature gradient within ±1.5°C, effectively preventing local overheating. The fan 25 is integrated into the exhaust tube 24 to form an axial airflow, which promptly removes the waste heat generated by the hot end of the refrigeration plate 22. The labyrinth structure design of the protective shell 23 not only protects the refrigeration components but also guides the airflow path to ensure that the refrigeration system continues to operate efficiently.

[0022] See also Figure 1 、 Figure 2 、 Figure 3 and Figure 4 As shown, a dough kneading device for producing bread with medicinal and edible properties; A support plate 2 is provided at the top of the base frame 1, and a threaded rod 3 is rotatably provided on the back of the support plate 2. A No. 1 motor 4 is provided at the top of the support plate 2, wherein the bottom end of the output shaft of the No. 1 motor 4 is connected to the top end of the threaded rod 3, and a lifting plate 5 is provided through the outer thread of the threaded rod 3, and a combination cover 6 is provided at the bottom end of the lifting plate 5, wherein the combination cover 6 is located above the dough barrel 19.

[0023] The base frame 1 is the main supporting component at the bottom end of the dough kneading device for the production of medicinal and edible bread. The support plate 2 is used to provide installation support for the threaded rod 3 and the No. 1 motor 4, and a through groove is opened inside the support plate 2. A guide rod is provided inside the through groove, wherein the guide rod movably passes through the interior of the lifting plate 5 and is driven by the No. 1 motor 4. The rotation of the threaded rod 3 can drive the lifting plate 5 to move up and down, and drive the stirring mechanism to adjust the use height up and down. When the rotating shaft 12 drives the stirring rod 14, the spiral blade 15 and the scraper 13 to be inserted into the dough kneading barrel 19, the bottom end of the combination cover 6 can contact the top of the dough kneading barrel 19. The combination cover 6 can be used to cover the top of the dough kneading barrel 19 to prevent flour from splashing during kneading.

[0024] See also Figure 4 、 Figure 5 、 Figure 7 and Figure 8 As shown, a dough kneading device for producing bread with medicinal and edible properties; The stirring mechanism includes a cleaning component and a quick-release component. The cleaning component includes a scraper 13, wherein the inner side of the scraper 13 is arc-shaped. The quick-release component includes a positioning rod 11 and a spring 10. The top of the lifting plate 5 is provided with a No. 2 motor 7, and the output end of the No. 2 motor 7 is provided with an assembly block 8. The outside of the assembly block 8 is provided with an assembly shell 9, wherein two groups of springs 10 are provided on the outside of the assembly shell 9, and the inner side of the positioning rod 11 is connected to one end of the two groups of springs 10. The positioning rod 11 is designed to be "T"-shaped, wherein the positioning rod 11 passes through the assembly shell 9 and is inserted into the assembly block 8. The bottom end of the assembly shell 9 is provided with a rotating shaft 12, and the scraper 13 is provided on the outside of the rotating shaft 12. A plurality of stirring rods 14 are provided at equal intervals above and below the outside of the rotating shaft 12, and a spiral blade 15 is provided on the outside of the rotating shaft 12 relative to the bottom of the stirring rod 14.

[0025] The cleaning component's curved scraper 13 (PTFE-coated, with a friction coefficient of 0.05) maintains a clearance of 0.5 to 1 mm with the inner wall of the dough mixing drum 19. This dynamic contact is driven by the rotating shaft 12, effectively reducing the amount of flour remaining on the inner wall of the dough mixing drum 19. This design reduces the raw material adhesion rate from 8% in conventional equipment to 1.2% without generating metal friction heat. Driven by the second motor 7, the rotating shaft 12 can be driven to rotate, and the flour and water inside the dough mixing barrel 19 can be pushed upward by the spiral blades 15. The pushed flour can be stirred and mixed by the multiple sets of stirring rods 14, thereby achieving the dough processing of the flour in the dough mixing barrel 19; A T-shaped positioning rod 11 structure pre-tightened by a spring 10 is adopted. When the positioning rod 11 passes through the assembly shell 9 and is inserted into the assembly block 8, the assembly shell 9 and the assembly block 8 can be quickly locked. This modular design facilitates the replacement of stirring rods 14 (paddle type / hook type) and spiral blades 15 of different shapes to adapt to the rheological properties requirements of different medicine and food formulas.

[0026] See also Figure 1 、 Figure 2 、 Figure 3 and Figure 6 As shown, a dough kneading device for producing bread with medicinal and edible properties; The weighing mechanism includes pressure sensors 16, four groups of pressure sensors 16 are arranged at the top of the base frame 1, a support frame 17 is provided at the top of the four groups of pressure sensors 16, a dough barrel 19 is rotatably arranged inside the support frame 17, and a drive assembly 18 is provided on one side of the support frame 17, and the drive assembly 18 includes a drive motor and gears.

[0027] The weighing mechanism composed of four groups of pressure sensors 16 monitors the changes in the material quality in the dough barrel 19 in real time through the support frame 17. The data is fed back to the control system to automatically adjust the amount of water added, solving the problem of large differences in water absorption of Chinese medicinal materials. When the dough barrel 19 needs to be kneaded into dough, the servo motor of the drive component 18 adjusts the angle of the dough barrel 19 through gear transmission (the telescopic tube 28 can be stretched and extended to adapt to the angle adjustment of the dough barrel 19), which is convenient for the later kneading of the dough inside the dough barrel 19.

[0028] Working principle: When the No. 2 motor 7 drives the rotating shaft 12 to operate, the temperature control mechanism starts synchronously, and the liquid circulation component maintains the low temperature environment of the barrel. At the same time, the stirring mechanism forms a laminar-turbulent alternating mixed flow field through the optimized design of the stirring rod 14 and the spiral blade 15 (lead ratio 1:1.5). When the temperature sensor detects that the local temperature rise exceeds the threshold, the control system automatically reduces the speed and increases the refrigeration power to ensure that the active ingredients of medicinal and edible origin are kept in the safe temperature range of 28±2℃.

[0029] It will be apparent to those skilled in the art that the present invention is not limited to the details of the exemplary embodiments described above and that the invention can be embodied in other specific forms without departing from the spirit or essential characteristics of the invention. Therefore, the embodiments should be considered in all respects as illustrative and non-restrictive, and the scope of the invention is defined by the appended claims, not the foregoing description, and all variations within the meaning and range of equivalents of the claims are intended to be included therein. Any reference sign in a claim should not be construed as limiting the claim to which it relates.

[0030] In addition, it should be understood that although this specification is described in terms of implementation methods, not every implementation method contains only one independent technical solution. This narrative method 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 can also be appropriately combined to form other implementation methods that can be understood by those skilled in the art.

Claims

1. A dough kneading device for producing bread with medicinal and edible properties, characterized in that: include: Base frame (1), dough mixing barrel (19), stirring mechanism, weighing mechanism and temperature control mechanism; The temperature control mechanism includes a liquid circulation component and an exhaust component, the liquid circulation component is used to circulate the refrigerant, an assembly barrel (20) is provided on the outside of the dough kneading barrel (19), the liquid circulation component includes a liquid storage tank (21), a refrigeration plate (22), a No. 1 assembly pipe (27) and a No. 2 assembly pipe (29), the refrigeration plate (22) is provided at the bottom end of the liquid storage tank (21), a pump body (26) is provided on one side of the liquid storage tank (21), the No. 1 assembly pipe (27) is provided at the output end of the pump body (26), and the No. 2 assembly pipe (29) is provided on the other side of the liquid storage tank (21) through the inside; The exhaust assembly is used to exhaust and dissipate heat emitted from the heat dissipation end of the refrigeration plate (22), and the exhaust assembly comprises an exhaust cylinder (24) and a fan (25).

2. The dough kneading device for producing edible and medicinal bread according to claim 1, characterized in that: A support plate (2) is provided at the top of the base frame (1), a threaded rod (3) is rotatably provided on the back of the support plate (2), a No. 1 motor (4) is provided at the top of the support plate (2), wherein the bottom end of the output shaft of the No. 1 motor (4) is connected to the top end of the threaded rod (3), a lifting plate (5) is provided through the outer thread of the threaded rod (3), and a combination cover (6) is provided at the bottom end of the lifting plate (5), wherein the combination cover (6) is located above the dough mixing barrel (19).

3. The dough kneading device for producing edible and medicinal bread according to claim 1, characterized in that: The stirring mechanism comprises a cleaning component and a quick-release component, the cleaning component comprises a scraper (13), wherein the inner side of the scraper (13) is in an arc shape, and the quick-release component comprises a positioning rod (11) and a spring (10).

4. The dough kneading device for producing edible and medicinal bread according to claim 2, characterized in that: A No. 2 motor (7) is provided at the top of the lifting plate (5), an assembly block (8) is provided at the output end of the No. 2 motor (7), an assembly shell (9) is provided on the outside of the assembly block (8), wherein two groups of springs (10) are provided on the outside of the assembly shell (9), the inner side of a positioning rod (11) is connected to one end of the two groups of springs (10), and the positioning rod (11) is designed to be "T"-shaped, wherein the positioning rod (11) passes through the assembly shell (9) and is inserted into the assembly block (8), and a rotating shaft (12) is provided at the bottom end of the assembly shell (9).

5. The dough kneading device for producing edible and medicinal bread according to claim 3, characterized in that: The scraper (13) is arranged outside the rotating shaft (12), and multiple groups of stirring rods (14) are arranged at equal intervals above and below the outside of the rotating shaft (12). A spiral blade (15) is arranged below the stirring rod (14) on the outside of the rotating shaft (12).

6. The dough kneading device for producing edible and medicinal bread according to claim 1, characterized in that: The weighing mechanism includes pressure sensors (16), four groups of the pressure sensors (16) are arranged at the top of the base frame (1), a support frame (17) is arranged at the top of the four groups of the pressure sensors (16), the dough mixing barrel (19) is rotatably arranged inside the support frame (17), and a driving assembly (18) is arranged on one side of the support frame (17), and the driving assembly (18) includes a driving motor and a gear.

7. The dough kneading device for producing edible and medicinal bread according to claim 1, characterized in that: One end of each of the No. 1 assembly tube (27) and the No. 2 assembly tube (29) is provided with a telescopic tube (28), wherein both sets of telescopic tubes (28) are connected to the interior of the assembly barrel (20).

8. The dough kneading device for producing edible and medicinal bread according to claim 1, characterized in that: A protective shell (23) is provided at the bottom end of the liquid storage tank (21), and the exhaust cylinder (24) is provided at the bottom end of the protective shell (23), wherein the exhaust cylinder (24) is connected to the interior of the protective shell (23), and the fan (25) is provided inside the exhaust cylinder (24).

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