Automatic wheat gluten production system and production method thereof

Abstract

The invention relates to the technical field of food production, in particular to an automatic wheat gluten production system and a production method thereof.The production method comprises the following steps that wheat flour and water are put into a box; the main shaft rotates to drive the spiral blade to rotate, wheat flour is stirred into dough, and the dough gathers into a working cavity in the box body; acquiring the working state of the part, close to the working cavity, of the spiral blade; judging whether the current working state of the helical blade needs to adjust the volume of the working cavity and the spindle speed; when the volume of the working cavity and the rotating speed of the spindle need to be adjusted, the volume of the working cavity in the box and the rotating speed of the spindle are adjusted based on parts, close to the working cavity, of the spiral blades. According to the application, the volume of the area where the dough is located and the output power of the motor are adjusted in real time by implementing a mode of obtaining the working state of the spiral blade, and the stirring intensity is controlled based on the state of the dough, so that the denaturation probability of glutenin and gliadin during production is effectively reduced, and the product quality is improved.

Description

TECHNICAL FIELD

[0001] The application relates to the technical field of food production, in particular to a vital gluten automatic production system and a production method thereof. BACKGROUND

[0002] The most important part of vital gluten production includes dough mixing and dough washing, which are completed in a dough mixing and washing integrated production system. The core of vital gluten production is the proportion of wheat protein and the integrity of the gluten network. The purpose of dough mixing is to make the wheat gluten and the gliadin fully contact and cross-link through disulfide bonds to form a continuous and elastic three-dimensional network structure. This network is the key to the high water absorption, strong elasticity and cooking resistance of vital gluten. The control of mixing intensity is the key to the integrity of the gluten network. When the mixing intensity is insufficient, the wheat gluten and gliadin molecules do not fully diffuse and contact, the number of disulfide bonds formed is insufficient, the network structure is loose and discontinuous, and the wet gluten appears as loose flocculation, is not formed into a group, has no elasticity, is easily broken by hand pulling, and the water absorption rate is greatly reduced. The actual water absorption rate of the product may be reduced from 1:2.5 to 1:1.5 or less. When the mixing is excessive, the disulfide bonds formed are directly pulled off beyond the bearing limit of the protein molecules, resulting in fragmentation of the gluten network and inability to restore the integrity. The wet gluten becomes sticky and thin, loses elasticity, and cannot be kept in a lump shape by hand kneading. The quality of the product will be reduced. It should be understood that the core value of vital gluten is not the powder form, but the functionality of its protein. This functionality completely depends on the protein structure of the undamaged gluten network, rather than whether it is eventually powdered. Gluten is a three-dimensional network formed by the cross-linking of wheat gluten and gliadin through disulfide bonds. The structural damage caused by improper mixing is not physical loose, but the disulfide bonds are pulled off and the protein molecules are denatured. Even if the subsequent drying is powdered, the denatured protein molecules cannot form an elastic and high water absorption network structure again, which loses the core function of vital gluten. In the prior art, the mixing is generally fixed at a constant speed, which results in a high protein content that does not meet the requirements in the finished vital gluten, and a low product quality. SUMMARY

[0003] In view of the deficiencies in the prior art, the application provides a vital gluten automatic production system and a production method thereof. The application obtains the working state of the spiral blade, adjusts the volume of the dough area and the output power of the motor in real time, controls the mixing intensity based on the state of the dough, effectively reduces the denaturation probability of wheat gluten and gliadin during production, and improves the product quality.

[0004] The above application purpose of the application is realized through the following technical scheme: A vital gluten automatic production method, comprising the following steps: putting wheat flour and water into the box; The rotation of the main shaft drives the rotation of the spiral blade, and the wheat flour is stirred into dough, so that the dough is gathered in the working cavity in the box; Obtain the working state of the part of the spiral blade close to the working cavity; Determine whether the current working state of the spiral blade needs to adjust the volume of the working cavity and the rotation speed of the main shaft; When the working cavity volume and the main shaft rotation speed need to be adjusted, the working cavity volume and the main shaft rotation speed in the box are adjusted based on the part of the spiral blade close to the working cavity.

[0005] Optionally, obtaining the working state of the part of the spiral blade close to the working cavity includes obtaining the edge deformation and temperature of the part of the spiral blade close to the working cavity, and adjusting the working cavity volume and the main shaft rotation speed based on the edge deformation and temperature of the part of the spiral blade close to the working cavity.

[0006] Optionally, when the temperature of one of the regions of the spiral blade exceeds the threshold value, the rotation speed of the main shaft is reduced.

[0007] Optionally, when the number of regions where the edge of the spiral blade deforms exceeds the threshold value, the rotation speed of the main shaft is reduced.

[0008] The embodiment of the application also provides a gluten powder automatic production system, which comprises a box, a main shaft, and a driving device for driving the rotation of the main shaft; The main shaft extends into the box, a floating sleeve is arranged outside the part of the main shaft extending into the box, a linkage assembly is arranged between the floating sleeve and the main shaft, the main shaft transmits torque to the floating sleeve through the linkage assembly, the floating sleeve can move axially on the main shaft, a spiral blade for stirring and pushing wheat flour is fixed to the outside of the floating sleeve, one end of the spiral blade away from the driving device is clamped with the inner wall of the side of the box away from the driving device to form a working cavity, the working cavity can be used for dough turning, and the volume of the region of the working cavity is adjustable; The strain sensor for detecting the edge deformation of the spiral blade and the temperature sensor for detecting the temperature of the spiral blade are mounted on the spiral blade.

[0009] Optionally, the part of the spiral blade close to the working cavity is a working part, the strain sensor and the temperature sensor are both located on the working part of the spiral blade, and the strain sensor and the temperature sensor both have a plurality of.

[0010] Optionally, a spiral guard plate is arranged on the working part of the spiral blade, the spiral guard plate is circumferentially arranged at the edge of the spiral blade, the spiral guard plate is located at the part of the spiral blade away from the working cavity, the spiral guard plate and the spiral blade jointly enclose a closed mounting area, and the temperature sensor and the strain sensor are both located in the mounting area.

[0011] Optionally, the linkage assembly comprises a connecting key fixed to the outside of the main shaft and a key groove formed on the inner wall of the floating sleeve, and in the assembled state, the linkage assembly is located inside the box body, and the connecting key is inserted into the key groove.

[0012] Optionally, the side wall of the connecting key has a mounting groove, and a plurality of balls are mounted in the mounting groove through a retainer, and in the assembled state, the balls are in contact with the side wall of the key groove.

[0013] Optionally, the main shaft is sleeved with a reset spring, and in the assembled state, the reset spring is located between the outside of the main shaft and the inside of the floating sleeve, the main shaft is provided with a blocking piece for blocking the reset spring, and the inside of the floating sleeve is provided with a blocking ring for blocking the reset spring, and in the initial state, the volume of the working cavity is fixed, when the spiral blade is pressed towards the driving device, the reset spring is compressed, the floating sleeve moves towards the driving device, and the volume of the working cavity increases.

[0014] In summary, the present application has the following beneficial technical effects: The present application obtains the working state of the spiral blade by implementation, adjusts the volume of the region where the dough is located and the output power of the motor in real time, controls the stirring intensity based on the state of the dough, effectively reduces the denaturation probability of glutenin and gliadin during production, and thus improves the product quality. BRIEF DESCRIPTION OF DRAWINGS

[0015] Figure 1 is an assembly schematic view of an embodiment of the automatic production system of the present application; Figure 2 is an assembly schematic view of the spiral blade and the spiral guard of an embodiment of the automatic production system of the present application; Figure 3 is a cross-sectional schematic view of the assembly of the main shaft and the floating sleeve of an embodiment of the automatic production system of the present application; Figure 4 is a side view schematic view of the connecting key of an embodiment of the automatic production system of the present application.

[0016] Reference signs: 10, box body; 11, working cavity; 20, main shaft; 21, connecting key; 22, mounting groove; 23, blocking piece; 24, retainer; 25, ball; 30, driving device; 40, floating sleeve; 41, blocking ring; 42, key groove; 50, linkage assembly; 60, spiral blade; 61, strain sensor; 62, temperature sensor; 63, working part; 64, spiral guard; 70, reset spring. DETAILED DESCRIPTION

[0017] The application will be further described in detail below with reference to the accompanying drawings.

[0018] In the production of vital gluten, the control of stirring intensity plays a decisive role in the integrity of gluten network. When the stirring intensity is insufficient, the gliadin and glutenin molecules fail to fully diffuse and contact, and the number of disulfide bonds is insufficient, resulting in a loose and discontinuous state of the gluten network, which is manifested as loose flocculent wet gluten, no lump, no elasticity, and reduced water absorption capacity; when the stirring is excessive, the stress borne by the protein molecules exceeds the limit, and the formed disulfide bonds are broken, causing fragmentation of the gluten network and failure to restore the integrity, which is manifested as sticky and thin wet gluten, loss of elasticity, and inability to maintain a block shape. The incompleteness of the gluten network directly weakens the core functionality of vital gluten, including high water absorption, strong elasticity, and cooking resistance, thereby affecting the product quality.

[0019] For example, in a dough washing and kneading integrated production system, after the flour and water are added to the box 10, the main shaft 20 drives the spiral blade 60 to stir at a fixed speed. In the initial stage, due to insufficient stirring intensity, the dough fails to form a continuous gluten network, and the wet gluten is in a loose state; as the stirring time is prolonged, the stirring intensity may exceed the appropriate range, resulting in destruction of the gluten network and sticky and loss of elasticity of the wet gluten. Further, in this scenario, the state change of the dough cannot be monitored and adjusted in time, causing the product quality to not meet the requirements, and some batches of products cannot meet the functional requirements.

[0020] In addition, the optimal stirring temperature of gliadin and glutenin is 25-35°C, and when the temperature is too high, the protein will also be denatured.

[0021] If the above problems are not solved, the gluten network will not form a complete three-dimensional network structure, and the cross-linking process of gliadin and glutenin will be hindered, resulting in the loss of the core functionality of vital gluten. The denaturation of protein molecules is irreversible, and even if the gluten is dried into powder in the subsequent process, the denatured protein cannot rebuild the elastic and high water absorption network structure, thereby completely losing the application value of the product. Therefore, ensuring the integrity of the gluten network becomes a key link in the production of vital gluten.

[0022] To this end, the application provides an automatic production method of vital gluten, which comprises the following steps: putting flour and water into the box 10; the main shaft 20 rotates to drive the spiral blade 60 to rotate, and the flour is stirred into dough, so that the dough is gathered to the working cavity 11 in the box 10; obtaining the working state of the part of the spiral blade 60 close to the working cavity 11; determine whether the current working state of the spiral blade 60 needs to adjust the volume of the working chamber 11 and the rotation speed of the main shaft 20; When it is necessary to adjust the volume of the working chamber 11 and the rotation speed of the main shaft 20, the volume of the working chamber 11 and the rotation speed of the main shaft 20 in the box 10 are adjusted based on the part of the spiral blade 60 close to the working chamber 11.

[0023] In the process of producing gluten powder, the control of stirring intensity has a decisive influence on the integrity of gluten network. In the prior art, fixed speed stirring is easy to cause the gluten network to be loose or fragmented. The embodiment provides an automatic production method, in which the flour and water are put into the box 10 as raw materials in the preparation step, the main shaft 20 is rotated to drive the spiral blade 60 to rotate, and the flour is stirred into dough, so that the dough is gathered to the working chamber 11 in the box 10. In the embodiment, the working state of the part of the spiral blade 60 close to the working chamber 11 is obtained, that is, the state parameters of the region are monitored in real time to reflect the stirring intensity. In actual application, the change of the appearance of the spiral blade 60 can be observed manually or the load change can be detected by a pressure sensor to realize the relative stirring intensity of the rotation speed relative to the dough at this time, which is mainly to realize the indirect evaluation of the gluten network formation process. Further, whether the current working state of the spiral blade 60 needs to adjust the volume of the working chamber 11 and the rotation speed of the main shaft 20 can be determined based on historical data comparison or simple logic rules, for example, when it is continuously monitored that the state parameters are out of the preset range, it is determined that adjustment is needed, which is mainly to realize the timely intervention of the stirring intensity. When it is necessary to adjust the volume of the working chamber 11 and the rotation speed of the main shaft 20, the volume of the working chamber 11 and the rotation speed of the main shaft 20 in the box 10 are adjusted based on the part of the spiral blade 60 close to the working chamber 11. Specifically, the geometric size of the working chamber 11 can be changed by a mechanical connecting rod mechanism or the input frequency of the driving motor can be adjusted by an electronic controller to realize, for example, a hydraulic cylinder is used to push the wall of the box 10 to increase the volume of the working chamber 11 or a frequency converter is used to reduce the rotation speed of the main shaft 20, which is mainly to achieve the purpose of optimizing the stirring environment. Thus, the working state of the core region is dynamically obtained, and the key parameters are adjusted in real time, so that the problems of insufficient stirring or excessive stirring caused by fixed speed stirring are overcome, and the continuity and elasticity of the gluten network are ensured.

[0024] In the embodiment, the specific implementation process of the automatic production method of vital gluten first involves adding wheat flour and water into the box 10 as an initial raw material preparation step, which provides the necessary material basis for the subsequent stirring process. Then, the main shaft 20 rotates under the action of the driving device 30, driving the spiral blade 60 to rotate synchronously, thereby stirring the wheat flour and promoting it to form a dough, and at the same time the dough is guided to the working cavity 11 area of the box 10 to gather. Among them, the working cavity 11 is surrounded by the end of the spiral blade 60 away from the driving device 30 and the inner wall of the side of the box 10 away from the driving device 30, and the dough is turned and mixed in this area to realize the full contact of glutenin and gliadin.

[0025] Further, the working state of the part of the spiral blade 60 close to the working cavity 11 is acquired in real time, which directly reflects the load change of the stirring core area, and its monitoring process is completed by the operation parameter acquisition system integrated in the equipment. Based on the acquired working state data, the system automatically judges whether the current stirring intensity is appropriate; when it is judged that the volume of the working cavity 11 and the rotating speed of the main shaft 20 need to be adjusted, the corresponding adjustment operation is immediately performed. Specifically, the adjustment process strictly follows the state information of the part of the spiral blade 60 close to the working cavity 11, changes the volume of the working cavity 11 by moving the spiral blade 60 axially, and synchronously adjusts the rotating speed of the main shaft 20. As a specific implementation, when it is monitored that the resistance borne by the spiral blade 60 in the working cavity 11 area abnormally rises, the system automatically reduces the rotating speed of the main shaft 20 to reduce the stirring speed, and at the same time moves the spiral blade 60 to the driving device 30 direction to expand the volume of the working cavity 11, thereby reducing the dough density and relieving the stirring intensity.

[0026] Therefore, through the dynamic monitoring and real-time adjustment mechanism, the method ensures that the stirring process always adapts to the changes in the state of the dough. The turning and mixing of the dough in the working cavity 11 are optimized, and the glutenin and gliadin can fully diffuse and form a continuous and elastic three-dimensional network structure, effectively avoiding the problems of loose network caused by insufficient stirring or network fragmentation caused by excessive stirring. The wet gluten thus has stable continuity and elasticity, and its high water absorption characteristics are maintained, thereby ensuring the core functionality of the vital gluten product.

[0027] In some embodiments of the present application described above, the working state of the part of the spiral blade 60 close to the working cavity 11 is acquired to judge whether the volume of the working cavity 11 and the rotating speed of the main shaft 20 need to be adjusted, however, in the implementation process, the acquisition of the working state lacks specific quantitative indicators, which cannot accurately reflect the actual situation of the stirring intensity, resulting in inaccurate adjustment decision, which may cause insufficient or excessive stirring, thereby damaging the integrity of the gluten network and affecting the functionality of the vital gluten.

[0028] To this end, the application further proposes obtaining the working state of the part of the spiral blade 60 close to the working cavity 11, including obtaining the edge deformation and temperature of the part of the spiral blade 60 close to the working cavity 11, and adjusting the volume of the working cavity 11 in the box 10 and the rotation speed of the main shaft 20 based on the edge deformation and temperature of the part of the spiral blade 60 close to the working cavity 11.

[0029] Specifically, the edge deformation refers to the degree of physical deformation of the part of the spiral blade 60 close to the working cavity 11, which can be realized by using a strain sensor 61 or an optical deformation measuring device to quantify the dynamic changes of the dough resistance during stirring; the temperature refers to the thermal state of the part of the spiral blade 60 close to the working cavity 11, which can be realized by using a thermocouple or an infrared thermometer to capture the heat generated by stirring in real time; adjusting the volume of the working cavity 11 refers to dynamically adjusting the size of the working cavity 11 in the box 10, which can be realized by moving the floating sleeve 40 axially to optimize the distribution of the dough and disperse the local load; adjusting the rotation speed of the main shaft 20 refers to changing the rotation speed of the main shaft 20, which can be realized by controlling the driving motor through a variable frequency speed regulation device to accurately control the stirring intensity and manage heat accumulation.

[0030] Specifically, the scheme of the application forms double quantitative indicators of stirring intensity by synchronously monitoring the edge deformation and temperature data of the part of the spiral blade 60 close to the working cavity 11; the increase of the edge deformation directly reflects the increase of the dough resistance, which is easy to cause the gluten network to be pulled apart, at this time the volume of the working cavity 11 is increased to reduce the unit area load; the increase of the temperature indicates the accumulation of friction heat, which may cause protein denaturation, at this time the rotation speed of the main shaft 20 is reduced to reduce heat generation; based on the specific values of the edge deformation and the temperature, the system dynamically and cooperatively adjusts the volume of the working cavity 11 and the rotation speed of the main shaft 20, thereby maintaining the stable stirring conditions required for the formation of the gluten network and avoiding insufficient or excessive stirring caused by decision bias.

[0031] As a specific embodiment, the part of the spiral blade 60 close to the working cavity 11 is provided with a resistance strain gage for detecting edge deformation and a thermocouple for detecting temperature; the control system receives the sensor signals, when the temperature signal exceeds the preset range, the driving motor speed is reduced through the frequency converter; when the edge deformation signal indicates that the degree of deformation increases, the floating sleeve 40 is moved to the driving device 30 direction through the hydraulic actuator to increase the volume of the working cavity 11.

[0032] Through the above scheme, the actual situation of the stirring intensity can be accurately reflected, the volume of the working cavity 11 and the rotation speed of the main shaft 20 can be accurately adjusted, the gluten network loosening caused by insufficient stirring or protein denaturation caused by excessive stirring can be effectively prevented, thereby maintaining the integrity of the gluten network and ensuring that the gluten has high water absorption and elasticity functions.

[0033] In some embodiments of the application described above, a method is proposed for adjusting the rotation speed of the main shaft 20 based on the working state of the spiral blade 60. However, in this process, if the temperature of a local area of the spiral blade 60 abnormally rises and timely identification and targeted measures are not taken, it will lead to excessive stirring intensity, causing the disulfide bond of glutenin and gliadin to be excessively stretched and broken, resulting in fragmentation of the gluten network, which is manifested as sticky and thin wet gluten, loss of elasticity, and ultimately affecting the high water absorption and functionality of the vital gluten.

[0034] To this end, the application further proposes to reduce the rotation speed of the main shaft 20 when the temperature of one of the regions of the spiral blade 60 exceeds the threshold value.

[0035] The temperature threshold value refers to a preset temperature critical value, which can be implemented by a fixed value or a dynamically adjusted value, with the purpose of timely identifying local temperature abnormalities to avoid damage to the gluten network. In the embodiments of the application, the integrity of glutenin and gliadin is mainly considered. Glutenin and gliadin have the risk of denaturation when the temperature exceeds 45 degrees Celsius. Therefore, the threshold value is set at 45 degrees Celsius. Reducing the rotation speed of the main shaft 20 can be understood as reducing the rotation speed of the main shaft 20, which can be achieved by adjusting the input power of the driving motor or changing the transmission ratio of the reducer, with the purpose of reducing the friction heat generation rate between the dough and the spiral blade 60.

[0036] Specifically, the application monitors the temperature changes of the local areas of the spiral blade 60 in real time, and when the temperature of any region exceeds the preset threshold value, the rotation speed reduction mechanism of the main shaft 20 is triggered immediately. This design targets the accumulation of local friction heat caused by uneven stress on the dough during the mixing process, and the local high temperature point is captured as an early signal of damage to the gluten network. By focusing on temperature monitoring of a single region rather than overall average, the system can respond more sensitively to abnormal hot spots and avoid delays when the overall temperature does not reach the critical point. Reducing the rotation speed of the main shaft 20 directly slows down the rotation speed of the spiral blade 60, thereby reducing the friction heat generation rate, effectively preventing protein denaturation and disulfide bond breakage, and maintaining the integrity of the gluten network.

[0037] As a specific embodiment, the temperature sensor 62 can use a thermocouple or a thermistor installed on the working part 63 of the spiral blade 60. When the control system detects that the temperature signal fed back by a certain thermocouple exceeds the set threshold value, the rotation speed control signal of the driving motor is automatically adjusted to gradually reduce the rotation speed of the main shaft 20.

[0038] Through the above scheme, the application can timely suppress the abnormal rise in local temperature, prevent fragmentation of the gluten network caused by excessive stirring intensity, ensure that the wet gluten maintains good elasticity and high water absorption, and thus improve the functionality of the vital gluten.

[0039] In some embodiments of the application described above, a method is proposed for adjusting the rotation speed of the main shaft 20 based on the edge deformation of the spiral blade 60. However, in the implementation process, relying solely on the overall deformation cannot effectively identify the excessive deformation distribution in the local area, which may cause the response of the stirring intensity control to lag, and thus trigger the fragmentation of the gluten network due to local stress concentration.

[0040] To this end, the application further proposes to reduce the rotation speed of the main shaft 20 when the number of regions where the edge of the spiral blade 60 deforms exceeds a threshold value.

[0041] In practical applications, the number of regions where the edge of the spiral blade 60 deforms refers to the statistical number of regions where the edge of the spiral blade 60 is deformed in the multiple discrete monitoring regions, which can be achieved using a distributed sensor array or a machine vision-based image recognition system. The purpose is to capture the abnormal distribution pattern of local stress concentration in the stirring process earlier and more accurately. The threshold value can be understood as a pre-set critical value, which can be obtained through offline experiments or historical data calibration based on the optimal stirring intensity range of the gluten network formation. The purpose is to establish a judgment basis for timely triggering the adjustment mechanism to ensure the responsiveness and timeliness.

[0042] Specifically, the scheme of the application continuously acquires the regional distribution information of the edge deformation of the spiral blade 60, compares the number of regions with the pre-set threshold value in real time, and immediately triggers the rotation speed reduction operation of the main shaft 20 when the number of regions exceeds the threshold value. Since excessive stirring often first appears in a specific local area, the increase in the number of regions directly reflects the unevenness of the stirring intensity and the risk of local over-limit, this mechanism can provide early warning of the approach of the limit of protein molecules, and directly relieve local stress concentration by reducing mechanical shear force, thereby avoiding the fragmentation of the gluten network caused by the breaking of disulfide bonds.

[0043] As a specific embodiment, the scheme of the application is implemented as follows: a plurality of strain sensors 61 are installed on the edge of the spiral blade 60, which are uniformly distributed in different regions of the blade circumference; the control system receives the deformation signals of each sensor in real time, and when the number of sensors that have deformed exceeds a pre-set proportion, automatically sends a rotation speed reduction instruction to the driving motor to dynamically adjust the stirring intensity.

[0044] Through the above scheme, the application can effectively avoid the destruction of the gluten network structure caused by excessive local stirring intensity, maintain the continuity of the three-dimensional network structure formed by the cross-linking of glutenin and gliadin through disulfide bonds, and thus ensure the elasticity and water absorption performance of wet gluten, and improve the core functionality of gluten.

[0045] The application also discloses a gluten powder automatic production system for realizing the method, which comprises a box body 10, a main shaft 20 and a driving device 30 for driving the main shaft 20 to rotate. The main shaft 20 extends into the box body 10, and a floating sleeve 40 is arranged outside the part of the main shaft 20 extending into the box body 10; a linkage assembly 50 is arranged between the main shaft 20 and the floating sleeve 40, the main shaft 20 transmits torque to the floating sleeve 40 through the linkage assembly 50, the floating sleeve 40 can move axially on the main shaft 20, and a spiral blade 60 for stirring and pushing the wheat flour is fixed to the outside of the floating sleeve 40; one end of the spiral blade 60 away from the driving device 30 is clamped with an inner wall of one side of the box body 10 away from the driving device 30 to form a working cavity 11, and the working cavity 11 is used for dough turning; and the volume of the working cavity 11 is adjustable. The spiral blade 60 is provided with a strain sensor 61 for detecting the edge deformation of the spiral blade 60 and a temperature sensor 62 for detecting the temperature of the spiral blade 60. The driving device 30 comprises a driving motor, a speed reducer and a shaft coupling, the rotating shaft of the driving motor is fixedly connected with the input shaft of the speed reducer, and the two ends of the shaft coupling are connected with the main shaft 20 and the output shaft of the speed reducer respectively.

[0046] By combining the axial movement mechanism of the floating sleeve 40 and the main shaft 20 with the strain sensor 61 and the temperature sensor 62 on the spiral blade 60, the stirring intensity can be monitored in real time, and the volume of the working cavity 11 and the rotating speed of the main shaft 20 can be dynamically adjusted, so that the integrity of the gluten network is ensured. Specifically, the axial movement mechanism of the floating sleeve 40 enables the volume of the working cavity 11 to be automatically adjusted according to the change of the dough resistance, so as to avoid the breakage of disulfide bonds caused by excessive resistance; at the same time, the strain sensor 61 and the temperature sensor 62 collect the deformation and temperature data of the edge of the spiral blade 60 in real time, and when the number of deformation regions or the temperature exceeds the threshold value, the system immediately triggers the rotating speed adjustment of the main shaft 20 to prevent insufficient or excessive stirring. Further, the speed reducer and the shaft coupling in the driving device 30 work together to ensure the smoothness and timeliness of the rotating speed adjustment, so that the wheat gluten and the gliadin are always fully crosslinked at a suitable stirring intensity to form a continuous and elastic three-dimensional network structure. Therefore, the application effectively solves the problem of loose or fragmented gluten network caused by fixed rotating speed stirring, and ensures the core functions of the gluten powder, such as high water absorption, strong elasticity and cooking resistance.

[0047] Specifically, in some embodiments of the application, the working cavity 11 is a key area for dough gathering and turning, and the spiral blade 60 near the working cavity 11 bears the maximum mechanical stress and friction heat, and the application further proposes that the part of the spiral blade 60 close to the working cavity 11 is a working part 63, the strain sensor 61 and the temperature sensor 62 are located on the working part 63 of the spiral blade 60, and the strain sensor 61 and the temperature sensor 62 are both provided with multiple sensors.

[0048] Wherein, the working part 63 refers to the part of the spiral blade 60 close to the working cavity 11, which can be defined as the area of the spiral blade 60 that bears high stress and high temperature change, and the spiral blade 60 is an integral single-structure part, the main body of which is formed by a continuous spiral line around the main shaft 20, and when viewed from the side, due to the periodic distribution of the spiral lead and the fixed pitch, it presents a segmented visual effect piece by piece, then the several pieces of the spiral blade 60 close to the working cavity 11 are the part of the spiral blade 60 close to the working cavity 11; Specifically, it can be determined based on stress distribution or geometric position, and the purpose is to ensure that the sensors are arranged in the core area of dough turning and protein cross-linking; the strain sensor 61 refers to a device for detecting the deformation of the edge of the spiral blade 60, which can be realized by using a resistance strain gauge, an optical fiber sensor, etc., and the purpose is to capture local deformation in real time and provide a basis for adjusting the stirring intensity; the temperature sensor 62 refers to a device for detecting the temperature of the spiral blade 60, which can be realized by using a thermocouple, a thermistor, etc., and the purpose is to monitor the temperature change caused by friction heat and prevent local overheating; the arrangement of multiple sensors refers to the arrangement of multiple strain sensors 61 and temperature sensors 62 on the working part 63, which can cover different directions and areas, and the purpose is to comprehensively monitor the deformation gradient and temperature distribution and avoid the monitoring blind area caused by a single sensor.

[0049] Specifically, the scheme of the present application defines the part of the spiral blade 60 close to the working cavity 11 as the working part 63, and arranges multiple strain sensors 61 and temperature sensors 62 on the working part 63, which realizes accurate monitoring of the key area in the stirring process. The working part 63 is the core area of dough turning and protein cross-linking, and the edge of the spiral blade 60 thereof is directly subjected to dough extrusion and friction, and the deformation and temperature change are the most violent and directly affect the quality of gluten network formation. The sensors are arranged in this area to ensure the authenticity and timeliness of the monitoring data. The distribution of multiple sensors covers different directions of the working part 63, so that the system can capture the deformation gradient and temperature distribution, thereby accurately judging the stirring state. Based on these data, the system dynamically adjusts the volume of the working cavity 11 and the speed of the main shaft 20 to maintain the integrity of the gluten network and prevent protein structure damage.

[0050] As a specific embodiment, the strain sensor 61 is specifically a resistance strain gauge, and in actual procurement and assembly, an AA type strain gauge can be selected and adhered to the spiral blade 60. The temperature sensor 62 is specifically a thermocouple. These sensors are installed at the edge area of the working part 63 of the spiral blade 60, and the working part 63 is distributed with multiple monitoring points, each of which is provided with a strain sensor 61 and a temperature sensor 62. During stirring, when the sensors detect local deformation or temperature abnormalities, the control unit adjusts the rotation speed of the main shaft 20 or the volume of the working chamber 11 according to the preset threshold value.

[0051] Through the above scheme, the system can accurately monitor the local state of the spiral blade 60 near the working chamber 11, avoid monitoring blind spots, make the adjustment of stirring intensity more timely and accurate, effectively prevent the damage of gluten network caused by insufficient or excessive stirring, and thus improve the quality of the finished vital wheat gluten.

[0052] In actual application, in some embodiments of the present application, it is proposed to directly install the strain sensor 61 and the temperature sensor 62 on the working part 63 of the spiral blade 60 to monitor the working state. However, in the implementation process, the sensors are exposed to the harsh environment of dough turning and stirring, are easily subjected to physical impact, wear and tear and flour pollution, cause distortion of the deformation and temperature detection signal or failure of the sensors, and thus cannot accurately determine whether the spiral blade 60 needs to adjust the volume of the working chamber 11 and the rotation speed of the main shaft 20, and finally affect the integrity control of the gluten network in the production of vital wheat gluten.

[0053] To this end, the present application further proposes that the working part 63 of the spiral blade 60 is provided with a spiral guard 64, the spiral guard 64 is circumferentially arranged at the edge of the spiral blade 60, the spiral guard 64 is located at the part of the spiral blade 60 away from the working chamber 11, the spiral guard 64 and the spiral blade 60 jointly form a closed installation area, and the temperature sensor 62 and the strain sensor 61 are located in the installation area.

[0054] The spiral guard 64 refers to a protective structure for isolating the external environment, which can be implemented by a ring-shaped sheath made of metal sheet or engineering plastic, aiming to avoid the sensor directly bearing the mechanical stress generated by the dough turning; the circumferential arrangement refers to the arrangement of the spiral guard 64 around the edge of the spiral blade 60, which can be implemented by a continuous ring-shaped structure or a segmented arc-shaped piece combination, aiming to provide all-round protective coverage to prevent the sensor from being exposed to the friction of flour and dough at any rotation angle; the part away from the working cavity 11 of the spiral blade 60 refers to the position of the spiral guard 64 relative to the working cavity 11, which can be arranged on the side of the spiral blade 60 away from the working cavity 11, aiming to effectively isolate the high-risk area of high-intensity extrusion and direct contact; the enclosed mounting area refers to the closed space formed by the spiral guard 64 and the spiral blade 60, which can be implemented by a sealing gasket or a tight-fitting structure, aiming to block the invasion of flour particles and moisture, and maintain the cleanliness and stability of the internal environment; the sensor is located in the mounting area, which means that the temperature sensor 62 and the strain sensor 61 are placed in the protected area, which can be implemented by embedded installation or fixed support, aiming to ensure that the deformation and temperature data obtained truly reflect the state of the spiral blade 60 itself, rather than external interference factors.

[0055] Specifically, the scheme of the present application constructs an enclosed mounting area on the working part 63 of the spiral blade 60 by the spiral guard 64, and places the sensor in a protected environment. The spiral guard 64 is circumferentially arranged on the edge of the spiral blade 60 to form a ring-shaped barrier to prevent the dough and flour from directly impacting the sensor during the mixing process; since the spiral guard 64 is located away from the working cavity 11, it effectively isolates the high-intensity extrusion area of the dough accumulation and turning of the working cavity 11; the closed space formed by the spiral guard 64 and the spiral blade 60 blocks the invasion of external pollutants, maintaining the cleanliness and stability of the internal environment of the mounting area; the temperature sensor 62 and the strain sensor 61 are located in the mounting area, ensuring that the monitoring data accurately reflects the deformation and temperature state of the edge of the spiral blade 60, thereby providing a reliable basis for the system to judge the volume of the working cavity 11 and the speed regulation of the main shaft 20, and ensuring the stability of the gluten network formation process.

[0056] As a preferred embodiment, the scheme of the present application is implemented as follows: the spiral guard 64 can be a ring-shaped guard made of stainless steel, which is circumferentially fixed on the edge of the spiral blade 60 and located on the side of the spiral blade 60 away from the working cavity 11; the spiral guard 64 and the spiral blade 60 form a closed mounting area by welding, and the temperature sensor 62 and the strain sensor 61 are encapsulated in the mounting area and fixed and insulated by epoxy resin.

[0057] Meanwhile, the whole formed by the spiral guard 64 and the spiral blade 60 significantly increases the contact area between the edge of the spiral blade 60 and the dough, thereby reducing the shearing strength of the spiral blade 60 on the dough. Through the above scheme, the sensor is effectively prevented from suffering physical impact, wear and tear and flour pollution in the dynamic stirring process, the accuracy of the working state monitoring signal of the spiral blade 60 is ensured, the volume of the working cavity 11 and the rotation speed of the main shaft 20 can be accurately judged and adjusted, the integrity of the gluten network formed by the cross-linking of glutenin and gliadin is maintained, and the elasticity and water absorption performance of the wet gluten in the production of the gluten are ensured.

[0058] Specifically, in the automatic production process of the gluten, the linkage assembly 50 is used to realize the torque transmission of the main shaft 20 to the floating sleeve 40 and allow the axial movement of the floating sleeve 40 to adjust the volume of the working cavity 11. However, the conventional linkage structure is prone to excessive friction or jamming due to improper matching, which causes the axial movement of the floating sleeve 40 to be blocked or the torque transmission to be unstable, the volume of the working cavity 11 cannot accurately respond to the change of the stirring state, and then the stirring strength is out of control, which affects the integrity of the gluten network.

[0059] To this end, the linkage assembly 50 further comprises a connecting key 21 fixed to the outside of the main shaft 20 and a key groove 42 formed on the inner wall of the floating sleeve 40. In the assembled state, the linkage assembly 50 is located inside the box body 10, and the connecting key 21 is inserted into the key groove 42.

[0060] Specifically, the connecting key 21 is a mechanical connecting element for transmitting torque between rotating parts, which can adopt standard mechanical connection forms such as flat keys, semicircular keys or splines, etc. The purpose is to ensure reliable torque transmission between the main shaft 20 and the floating sleeve 40 while allowing axial relative movement. Wherein, the key groove 42 is a groove structure formed on the inner wall of the floating sleeve 40 for accommodating the connecting key 21, which can be designed as a rectangular groove, a semicircular groove or a spline groove 42 matched with the connecting key 21. The purpose is to provide a torque transmission path and guide the axial movement direction. In actual application, the assembled state that the connecting key 21 is inserted into the key groove 42 can be understood as a sliding fit relationship, which aims to minimize the axial movement resistance while ensuring the torque transmission efficiency, and avoid the jamming phenomenon caused by insufficient fitting gap.

[0061] Specifically, the scheme of the application is to fix the connecting key 21 to the outside of the main shaft 20, so that the main shaft 20 can directly drive the connecting key 21 to form a stable torque input point when rotating, avoiding torque loss due to loose connection; at the same time, the key groove 42 is opened on the inner wall of the floating sleeve 40, so that the floating sleeve 40 receives the rotating power through the cooperation of the key groove 42 and the connecting key 21, and the guiding effect of the key groove 42 provides a clear path for axial movement; in the assembled state, the connecting key 21 is inserted into the key groove 42 and located in the closed environment inside the box body 10, this insertion cooperation not only realizes reliable transmission of rotary torque, but also allows the floating sleeve 40 to freely slide along the main shaft 20 in the axial direction; therefore, when the working state of the spiral blade 60 changes and the volume of the working chamber 11 needs to be adjusted, the floating sleeve 40 can move smoothly, avoiding adjustment delay caused by excessive friction or insufficient gap, and effectively ensuring the dynamic control accuracy of the stirring intensity.

[0062] As a preferred embodiment, the scheme of the application is implemented as follows: the connecting key 21 adopts a standard flat key structure and is made of alloy steel material, and is fixed to the outside of the main shaft 20; the key groove 42 is correspondingly processed into a rectangular groove and is opened on the inner wall of the floating sleeve 40; in assembly, the connecting key 21 is inserted into the key groove 42, and the entire linkage assembly 50 is located inside the box body 10 to form a sliding fit; this structure can adjust the volume of the working chamber 11 in real time according to the working state of the spiral blade 60 during stirring.

[0063] Through the above scheme, the application effectively reduces the friction resistance of the linkage assembly 50, ensures the smoothness of the axial movement of the floating sleeve 40, makes the volume of the working chamber 11 accurately respond to the change of the stirring state, avoids the out-of-control of the stirring intensity, and thus guarantees the integrity of the gluten network formation.

[0064] The application further proposes that the side wall of the connecting key 21 has a mounting groove 22, and a plurality of balls 25 are mounted in the mounting groove 22 through a retainer 24, and in the assembled state, the balls 25 are in contact with the side wall of the key groove 42.

[0065] The mounting groove 22 refers to a positioning structure for accommodating the ball 25 opened on the side wall of the connecting key 21, which can adopt a rectangular groove, a U-shaped groove or a semicircular groove, etc. to achieve the purpose of providing precise embedding space for the ball 25, ensuring that the ball 25 maintains a stable position during torque transmission; the retainer 24 refers to a support assembly for restraining the distribution of the ball 25, which can adopt a metal wire woven mesh, a plastic spacer or a stamped metal frame, etc. to achieve the purpose of maintaining the uniform distribution of the plurality of balls 25, preventing the balls 25 from stacking or mispositioning during movement; the point contact between the ball 25 and the side wall of the key groove 42 refers to the point contact cooperation between the ball 25 and the inner wall of the key groove 42 in the assembled state, which can adopt a steel ball 25, a ceramic ball 25 or an engineering plastic ball 25, etc. to achieve the purpose of converting traditional sliding friction into rolling friction, reducing the relative motion resistance.

[0066] Specifically, the scheme of the present application provides positioning space for the ball 25 through the mounting groove 22, so that the ball 25 is uniformly distributed under the constraint of the retainer 24 on the side wall of the connecting key 21. When the main shaft 20 transmits torque, the connecting key 21 drives the ball 25 to roll, and the point contact between the ball 25 and the side wall of the key groove 42 converts sliding friction into rolling friction, significantly reducing the friction coefficient. On this basis, when the floating sleeve 40 moves axially along the main shaft 20 under the action of dough extrusion, the ball 25 rolls in the key groove 42, so that the axial displacement resistance is greatly reduced. Since the rolling friction resistance is much lower than the sliding friction, the floating sleeve 40 can quickly respond to the axial displacement according to the working state of the spiral blade 60, so as to accurately adjust the volume of the working cavity 11, and ensure that the rotational speed of the main shaft 20 and the volume of the cavity are real-time matched.

[0067] As a specific embodiment, the scheme of the present application is implemented as follows: the side wall of the connecting key 21 is provided with a rectangular cross-section mounting groove 22, the retainer 24 adopts a stainless steel wire to form an annular frame structure, and a plurality of balls 25 are uniformly embedded in the mounting groove 22. In the assembled state, the ball 25 forms stable contact with the inner wall of the key groove 42, and when the main shaft 20 rotates to drive the floating sleeve 40, the ball 25 rolls along the inner wall of the key groove 42, so that the floating sleeve 40 can smoothly move or reset to the driving device 30, thereby dynamically adjusting the volume of the working cavity 11.

[0068] Through the above scheme, the present application effectively reduces the friction resistance between the connecting key 21 and the key groove 42, avoids the jamming phenomenon and mechanical wear during the movement of the floating sleeve 40, improves the accuracy and response speed of the volume adjustment of the working cavity 11, so that the rotational speed of the main shaft 20 and the volume of the cavity can be real-time matched with the working state of the spiral blade 60, preventing the fluctuation of the stirring intensity caused by the adjustment delay, thereby ensuring the continuity and elasticity of the gluten network, and ensuring the integrity of the protein structure in the production process of vital gluten.

[0069] Specifically, in the above scheme, the floating sleeve 40 is proposed to adjust the volume of the working chamber 11, however, in this process, when the helical blade 60 is axially moved due to the extrusion of the dough, the floating sleeve 40 may not be able to reliably return to the initial position due to the lack of an automatic reset mechanism, resulting in uncontrollable adjustment of the volume of the working chamber 11, and further causing unstable stirring intensity; if the volume of the working chamber 11 cannot be restored in time, it is easy to cause insufficient stirring or excessive stirring, which destroys the integrity of the gluten network and affects the water absorption and elasticity of the vital gluten.

[0070] To this end, the present application further proposes that the main shaft 20 is sleeved with a reset spring 70, in the assembled state, the reset spring 70 is between the outside of the main shaft 20 and the inside of the floating sleeve 40, the main shaft 20 is provided with a blocking piece 23 for blocking the reset spring 70, and the inside of the floating sleeve 40 is provided with a blocking ring 41 for blocking the reset spring 70, in the initial state, the volume of the working chamber 11 is fixed, when the helical blade 60 is extruded towards the driving device 30, the reset spring 70 is compressed, the floating sleeve 40 moves towards the driving device 30, and the volume of the region of the working chamber 11 increases.

[0071] Wherein, the reset spring 70 refers to an elastic element that provides elastic reset force, which can be realized by using a spiral compression spring, a disc spring or a wave spring, and its purpose is to store elastic potential energy and automatically push the floating sleeve 40 back to the initial position when the extrusion force disappears; the blocking piece 23 refers to a component fixed on the main shaft 20 for limiting the axial displacement of the reset spring 70, which can be realized by using a stop ring, a boss or a welded ring, in the illustration of the embodiment of the present application, a plug-in and pull-out detachable blocking rod is preferred, and its purpose is to prevent the reset spring 70 from sliding axially during compression to ensure stable spring operation; the blocking ring 41 refers to an annular structure arranged inside the floating sleeve 40 for restraining the other end of the reset spring 70, which can be realized by using an inner flange, a clamping groove or an embedded stop ring, in the embodiment of the present application, the blocking ring 41 is a step formed by the part of the floating sleeve having a key groove, i.e. the flange mentioned above, and the inner diameter of the part of the floating sleeve having a key groove is different from that of the part where the reset spring is installed, thereby forming the aforementioned step, and its purpose is to cooperate with the blocking piece 23 to limit the compression stroke of the reset spring 70 and avoid spring falling off.

[0072] Specifically, the scheme of the application realizes the dynamic adjustment and automatic reset function of the volume of the working cavity 11 through the organic combination of the reset spring 70, the blocking piece 23 and the blocking ring 41. When the spiral blade 60 is moved towards the driving device 30 due to the extrusion of the dough, the floating sleeve 40 moves axially, causing the reset spring 70 to be compressed, and the volume of the working cavity 11 increases to reduce the dough density and the stirring intensity; when the extrusion force decreases, the reset spring 70 releases the stored elastic potential energy, pushes the floating sleeve 40 to move away from the driving device 30, and restores the volume of the working cavity 11 to the initial state. The blocking piece 23 and the blocking ring 41 fix the two ends of the reset spring 70 respectively, stably constrain the spring during the compression and reset process, prevent dislocation or falling off, and thus ensure the reliability and continuity of the volume adjustment of the working cavity 11, and provide a stable reference point for the stirring process.

[0073] As a preferred embodiment, the scheme of the application is implemented as follows: the reset spring 70 can be a spiral compression spring, one end of which abuts against the welded blocking ring on the main shaft 20 as the blocking piece 23, and the other end of which abuts against the annular boss on the inner wall of the floating sleeve 40 as the blocking ring 41; when the dough resistance increases to cause the spiral blade 60 to be pressed, the floating sleeve 40 moves towards the driving device 30 against the spring force, and the volume of the working cavity 11 increases; when the resistance decreases, the spring force pushes the floating sleeve 40 to automatically reset to the initial position, and the inner side of the floating sleeve 40 is connected with the main shaft in a sliding state through the snap ring and the sealing ring.

[0074] Through the above scheme, the application ensures that the floating sleeve 40 can reliably and automatically return to the initial position after moving, realizes the accurate adjustment of the volume of the working cavity 11, effectively maintains the stability of the stirring intensity, avoids insufficient or excessive stirring caused by uncontrollable adjustment of the volume of the working cavity 11, and thus guarantees the integrity of the gluten network and improves the water absorption rate and elasticity of the vital gluten.

[0075] The embodiments of the specific implementation are preferred embodiments of the application, and do not limit the protection scope of the application, so that: any equivalent changes made according to the structure, shape, principle of the application should be covered within the protection scope of the application.

Claims

1. An automated production method for gluten powder, characterized in that, include: Put wheat flour and water into the box (10); The main shaft (20) rotates to drive the spiral blades (60) to rotate, stirring the wheat flour into dough, causing the dough to gather into the working chamber (11) inside the box (10); Obtain the working state of the part of the helical blade (60) near the working chamber (11); Determine whether the current working state of the helical blade (60) requires adjustment of the volume of the working chamber (11) and the rotational speed of the main shaft (20); When it is necessary to adjust the volume of the working chamber (11) and the speed of the spindle (20), the volume of the working chamber (11) and the speed of the spindle (20) in the adjustment box (10) are adjusted based on the part of the spiral blade (60) close to the working chamber (11).

2. The automated production method of gluten powder according to claim 1, characterized in that, The working state of the part of the helical blade (60) near the working chamber (11) includes obtaining the edge deformation and temperature of the part of the helical blade (60) near the working chamber (11), based on the edge deformation of the part of the helical blade (60) near the working chamber (11), the volume of the working chamber (11) in the temperature regulating box (10), and the rotational speed of the spindle (20).

3. The automated production method of gluten powder according to claim 2, characterized in that, When the temperature of one region of the helical blade (60) exceeds the threshold, the rotational speed of the spindle (20) is reduced.

4. The automated production method of gluten powder according to claim 2, characterized in that, When the number of regions where the edge of the spiral blade (60) is deformed exceeds the threshold, the spindle speed (20) is reduced.

5. An automated production system for wheat gluten, characterized in that, It includes a housing (10), a spindle (20), and a drive unit (30) for driving the spindle (20) to rotate. The main shaft (20) extends into the housing (10). A floating sleeve (40) is fitted on the outer side of the part of the main shaft (20) that extends into the housing (10). A linkage assembly (50) is provided between the floating sleeve (40) and the main shaft (20). The main shaft (20) transmits torque to the floating sleeve (40) through the linkage assembly (50). The floating sleeve (40) can move axially on the main shaft (20). A spiral blade (60) for stirring and pushing wheat flour is fixed to the outer side of the floating sleeve (40). The end of the spiral blade (60) away from the drive device (30) is clamped with the inner wall of the housing (10) away from the drive device (30) to form a working cavity (11). The working cavity (11) can be used for dough turning. The volume of the working cavity (11) is adjustable. The spiral blade (60) is equipped with a strain sensor (61) for detecting the edge deformation of the spiral blade (60) and a temperature sensor (62) for detecting the temperature of the spiral blade (60).

6. The automated production system for gluten powder according to claim 5, characterized in that, The part of the spiral blade (60) near the working chamber (11) is the working part (63). The strain sensor (61) and the temperature sensor (62) are both located on the working part (63) of the spiral blade (60). There are multiple strain sensors (61) and multiple temperature sensors (62).

7. The automated production system for gluten powder according to claim 6, characterized in that, A spiral guard plate (64) is provided on the working part (63) of the spiral blade (60). The spiral guard plate (64) is circumferentially arranged on the edge of the spiral blade (60). The spiral guard plate (64) is located in the part of the spiral blade (60) away from the working cavity (11). The spiral guard plate (64) and the spiral blade (60) together form a closed installation area. The temperature sensor (62) and the strain sensor (61) are both located in the installation area.

8. The automated production system for gluten powder according to claim 5, characterized in that, The linkage assembly (50) includes a connecting key (21) fixed to the outside of the spindle (20) and a keyway (42) opened on the inner wall of the floating sleeve (40). In the assembled state, the linkage assembly (50) is located inside the housing (10), and the connecting key (21) is inserted into the keyway (42).

9. The automated production system for gluten powder according to claim 8, characterized in that, The side wall of the connecting key (21) has a mounting groove (22), and a number of balls (25) are mounted in the mounting groove (22) by means of a retainer (24). In the assembled state, the balls (25) are in contact with the side wall of the keyway (42).

10. The automated production system for gluten powder according to claim 9, characterized in that, A return spring (70) is sleeved on the main shaft (20). In the assembled state, the return spring (70) is located between the outside of the main shaft (20) and the inside of the floating sleeve (40). A blocking member (23) is provided on the main shaft (20) to block the return spring (70). A blocking ring (41) is provided on the inside of the floating sleeve (40) to block the return spring (70). In the initial state, the volume of the working cavity (11) is fixed. When the spiral blade (60) is squeezed towards the drive device (30), the return spring (70) is compressed, the floating sleeve (40) moves towards the drive device (30), and the volume of the working cavity (11) increases.

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