Automatic tsamba manufacturing process and equipment

Abstract

The present invention belongs to the technical field of food processing, and particularly relates to an automatic tsamba production process and equipment, the automatic tsamba production process comprises: a stirring mechanism used for uniformly stirring flour and water and pushing the stirred dough to a dough cutting mechanism; the dough cutting mechanism is used for adjusting the size of the dough and making the dough with accurate gram weight and uniform shape; the forming mechanism is used for making the dough into zanba in various shapes; and the automatic system is used for realizing automatic stirring, flour supply, dough dividing and forming of the equipment. Compared with existing equipment, automatic production of tsamba can be achieved, and the production efficiency is improved; flour and water can be quickly and uniformly stirred, and the flavor and taste of the tsamba can be ensured; the weight of the dough can be accurately controlled, and the standard process of batch production is met; the size of the dough can be adjusted according to requirements, and zanba of different sizes can be produced; the special shape of the tsamba can be rapidly and stably manufactured, and demolding, waste recycling and secondary manual processing are not needed.

Description

[0001] This invention relates to the field of food processing technology, specifically to an automated process and equipment for making tsampa (roasted barley flour). Background Technology

[0002] Tsampa is a specialty snack of the Tibet Autonomous Region and one of the traditional staple foods of Tibetan herders. It is not only easy to eat, but also nutritious, high in calories, and suitable for sustenance and warmth. It is also easy to carry and store. Currently, tsampa is made by mixing flour (made from washed, dried, roasted, and ground barley) with appropriate amounts of yak butter tea, milk curds, and sugar, then shaping it into balls by hand. Currently, tsampa production is still mainly done by traditional handcrafting. However, this traditional method is very time-consuming and labor-intensive for canteens in schools and workplaces that need to supply large quantities quickly. It requires advance preparation, and the taste and freshness cannot be guaranteed. Therefore, this healthy and beloved traditional staple food of Tibetans is gradually facing obsolescence. To ensure the dissemination and continuation of this traditional food, semi-automated equipment such as tsampa mixers and tsampa-making utensils have been developed. However, problems such as uneven mixing, low production efficiency, unsatisfactory shaping, and excessive waste still exist, making fully automated production impossible. Summary of the Invention

[0003] The purpose of this invention is to address the aforementioned technical problems by providing an automated tsampa production process and equipment, which can realize automated tsampa production, effectively improve tsampa production efficiency, and solve the problems of uneven mixing, low production efficiency, unsatisfactory shaping, and excessive waste.

[0004] The technical solution of this invention to solve its technical problem is:

[0005] An automated tsampa production process and equipment, characterized by comprising: a mixing mechanism for mixing flour and water evenly and pushing the mixed dough to a cutting mechanism; a cutting mechanism for adjusting the size of the dough and producing dough with precise weight and uniform shape; a forming mechanism for shaping the dough into tsampa of various shapes; and an automation system for realizing the automatic mixing, dough feeding, dough division, and forming of the equipment.

[0006] As a preferred embodiment, the mixing mechanism includes a dough hopper 001, a mixing shaft 002, a dough outlet 003, and an auger 004.

[0007] As a preferred embodiment, the slicing mechanism includes an extrusion head 005, a slicing motion mechanism 006, a slicing blade 007, and a fixed bracket 008.

[0008] As a preferred embodiment, the forming mechanism includes a conveyor belt 009, a resistance membrane 010, and a forming mold 011.

[0009] As a preferred embodiment, the automation system includes motor 101, motor 102, motor 103, motor 104, photoelectric switch 105, photoelectric switch 106, and control program.

[0010] As a preferred option, the control procedure is as follows: (1) Send a start command, and photoelectric switch 106 works to ensure that the cutting blade 007 is reset; motor 101 drives stirring shaft 002 to alternately rotate forward and reverse, and motor 102 drives auger 004 to continuously rotate in reverse; wherein, when motor 102 rotates, it drives auger 004 to push dough towards the dough outlet 003, which is forward rotation; (2) Send the mixing completion command, and the motor 102 drives the auger 004 to rotate continuously in the forward direction, and the motor 104 drives the conveyor belt 008 to rotate in the forward direction; (3) When the dough enters the detection range of the photoelectric switch 105, the photoelectric switch 105 is triggered to turn on the motor 103 to rotate one revolution, which drives the cutting blade 007 to move downward quickly and return to the original position.

[0011] As a preferred embodiment, the fixed bracket 008 is provided with a movable groove, which can move the fixed position of the photoelectric switch 105.

[0012] Compared with existing tsampa making equipment, this invention can achieve automated tsampa production, improving production efficiency; it can quickly and evenly mix flour and water while ensuring the flavor and texture of the tsampa; it can precisely control the weight of the dough, conforming to the standardized process of mass production; it can adjust the size of the dough as needed to produce tsampa of various sizes, meeting more customer demands; and it can quickly and stably produce the unique shape of tsampa without the need for demolding, waste recycling, or secondary manual processing. Attached Figure Description

[0013] The accompanying drawings, which form part of this application, are used to provide a further understanding of the invention. The illustrative embodiments of the invention and their descriptions are used to explain the invention and do not constitute an improper limitation of the invention.

[0014] To more clearly illustrate the technical solutions in the embodiments of the present invention, the accompanying drawings used in the description of the embodiments will be briefly introduced below. Obviously, the accompanying drawings described below are only some embodiments of the present invention. For those skilled in the art, other drawings can be obtained based on these drawings without creative effort.

[0015] Figure 1 This is a three-dimensional view of the structure from the left side of the present invention;

[0016] Figure 2 This is a partial structural schematic diagram of the stirring mechanism of the present invention;

[0017] Figure 3 This is a partial structural schematic diagram of the cutting mechanism of the present invention;

[0018] In the diagram: hopper 001, stirring shaft 002, noodle outlet 003, auger 004, extrusion head 005, noodle cutting mechanism 006, noodle cutting blade 007, fixed bracket 008, conveyor belt 009, resistance membrane 010, forming mold 011, motor 101, motor 102, motor 103, motor 104, photoelectric switch 105, photoelectric switch 106. Detailed Implementation

[0019] The technical solutions of the embodiments of this application will be clearly described below with reference to the accompanying drawings. Obviously, the described embodiments are only a part of the embodiments of this application, and not all of them. All other embodiments obtained by those skilled in the art based on the embodiments of this application are within the scope of protection of this application.

[0020] In the description of this application, it should be noted that the terminology used herein is for the purpose of describing particular embodiments only and is not intended to limit the exemplary embodiments according to this application. For ease of description, the dimensions of the various parts shown in the drawings are not drawn to actual scale. Techniques, methods, and devices known to those skilled in the art may not be discussed in detail, but where appropriate, such techniques, methods, and devices should be considered part of the specification. In all examples shown and discussed herein, any specific values ​​should be interpreted as merely exemplary and not as limitations. Therefore, other examples of exemplary embodiments may have different values. It should be noted that similar reference numerals and letters in the following drawings denote similar items; therefore, once an item is defined in one drawing, it need not be further discussed in subsequent drawings.

[0021] It should be noted that the terms "upper," "lower," "front," and "rear," etc., indicating directions or positional relationships based on the directions or positional relationships shown in the accompanying drawings, are only for the convenience of describing this application and simplifying the description, and do not indicate or imply that the device or element referred to must have a specific orientation, or be constructed and operated in a specific orientation, and therefore should not be construed as a limitation on this application. Unless otherwise expressly specified and limited, the terms "fixed," "connected," and "linked" should be interpreted broadly. For example, they can refer to a fixed connection, a detachable connection, or an integral connection; they can refer to a mechanical connection or an electrical connection; they can refer to a direct connection or a connection through an intermediate medium; they can refer to the internal connection of two elements. For those skilled in the art, the specific meaning of the above terms in this application can be understood according to the specific circumstances. Therefore, they should not be construed as a limitation on the scope of protection of this application; the directional terms "inner" and "outer" refer to the inner and outer contours relative to the outline of each component itself.

[0022] It should be noted that, in this application, the terms "comprising," "including," or any other variations thereof are intended to cover non-exclusive inclusion, such that a process, method, article, or apparatus that comprises a list of elements includes not only those elements but also other elements not expressly listed, or elements inherent to such a process, method, article, or apparatus. Without further limitations, an element defined by the phrase "comprising one..." does not exclude the presence of other identical elements in the process, method, article, or apparatus that includes that element. Furthermore, it should be noted that the scope of the methods and apparatuses in the embodiments of this application is not limited to performing functions in the order shown or discussed, but may also include performing functions substantially simultaneously or in the reverse order, depending on the functions involved. For example, the described methods may be performed in a different order than described, and various steps may be added, omitted, or combined. Additionally, features described with reference to certain examples may be combined in other examples.

[0023] Example:

[0024] The following combination Figures 1-3 The present invention will be further described in detail below:

[0025] This example uses 10kg of flour and 10kg of water to make tsampa weighing 100g each.

[0026] Pour 10kg of flour into flour hopper 001.

[0027] When the equipment is turned on, the motor 101 drives the stirring shaft 002 to alternately rotate forward and backward, and the motor 102 drives the auger 004 to continuously rotate in reverse. When the motor 102 rotates, it drives the auger 004 to push the dough towards the dough outlet 003, which is the forward rotation.

[0028] Pour 10kg of water into flour hopper 001.

[0029] After pouring in the flour, start the mixer first, then pour in the water. This can prevent uneven mixing and sticking to the sides of the bowl due to localized excessive thinness, ensuring both the texture of the tsampa and keeping the equipment clean.

[0030] After 3 minutes, the flour and water will be mixed evenly, and the mixing is complete.

[0031] During mixing, the auger 004 cannot rotate forward to prevent unevenly mixed dough from being pushed to the extrusion head 005. If the auger 004 is not working, the dough that falls near the auger 004 will not be fully mixed. Therefore, the auger 004 is set to continuously rotate in reverse. Under the condition of continuous reverse rotation, the mixing shaft 002 alternates between forward and reverse rotation, which can continuously change the relative movement direction of the dough, thereby making the mixing faster and more uniform and improving production efficiency. Good mixing effect can ensure the taste and flavor of tsampa, and at the same time lay the foundation for good shaping effect in the later stage.

[0032] After mixing is complete, motor 101 continues to alternate between forward and reverse rotation to ensure that the dough falls onto auger 004 in a timely manner, achieving continuous dough supply; motor 102 starts to rotate forward continuously, driving auger 004 to push the dough into extrusion head 005; at the same time, motor 104 starts to rotate forward, driving conveyor belt 009 to start cyclical movement.

[0033] The chamber inside the extrusion head 005 has a gradually decreasing shape, with the end connected to the dough outlet 003 being larger and gradually decreasing towards the other end; thus, the dough will be subjected to an increasing extrusion force when passing through the extrusion head chamber, making it more compact and ensuring that it will not crack or break during the later kneading process; at the same time, it provides a foundation for making dough with precise weight.

[0034] Because the extrusion pressure is greater than the resistance, the dough is extruded from the extrusion head 005 at a speed of 50g / s; the same extrusion pressure makes the dough have a uniform density and shape when it is extruded.

[0035] When the extruded dough enters the detection range of the photoelectric switch 105, the photoelectric switch 105 is triggered to turn on the motor 103, which drives the cutting blade 007 to move downward quickly through the cutting motion mechanism 006 to cut the dough and return to the original position; the cutting blade 007 completes this reciprocating motion in 0.5 seconds.

[0036] The photoelectric switch 105 is provided with a movable groove on the fixed bracket 008. The detection range of the photoelectric switch 105 can be changed by moving the fixed position of the photoelectric switch 105, thereby obtaining dough of different weights. The principle is that when the dough extruded from the extrusion head 005 has a uniform density and the same shape, the weight of the dough can be accurately controlled by changing the length when the dough is cut.

[0037] The cut dough falls onto the conveyor belt 009 below the extrusion head 005. After being extruded and kneaded by the conveyor belt 009, the resistance membrane 010, and the forming mold 011, it can be formed into various shapes of tsampa.

[0038] The advantage of combining the conveyor belt 009 and the forming mold 011 is that the traditional handmade tsampa has a three-dimensional shape that is small at both ends and large in the middle. In this structure, it can be achieved by simply making the forming mold 011 into an isosceles triangle plate, which has low production cost and does not require demolding.

[0039] The formed tsampa falls from conveyor belt 009 and is collected in a container.

[0040] 10kg of flour and 10kg of water can make 200 tsampa weighing 100g each. The mixing time is 3 minutes, the dough forming time is 6 minutes and 40 seconds, and the total time can be controlled within 10 minutes, which effectively improves production efficiency.

Claims

1. An automated process and equipment for making tsampa (roasted barley flour), characterized in that, include: The mixing mechanism is used to mix flour and water evenly and push the mixed dough to the cutting mechanism; The dough-cutting mechanism is used to adjust the size of the dough and produce dough with precise weight and uniform shape; the forming mechanism is used to shape the dough into various shapes of tsampa. An automated system is used to automatically mix, feed, divide, and shape the equipment.

2. The automated tsampa production process and equipment according to claim 1, characterized in that: The stirring mechanism includes a dough hopper 001, a stirring shaft 002, a dough outlet 003, and an auger 004.

3. The automated tsampa production process and equipment according to claim 1, characterized in that: The cutting mechanism includes an extrusion head 005, a cutting motion mechanism 006, a cutting blade 007, and a fixed bracket 008.

4. The automated tsampa production process and equipment according to claim 1, characterized in that: The forming mechanism includes a conveyor belt 009, a resistance membrane 010, and a forming mold 011.

5. The automated tsampa production process and equipment according to claim 1, characterized in that: The automation system includes motors 101, 102, 103, and 104, photoelectric switches 105 and 106, and a control program.

6. The automated tsampa production process and equipment according to claim 5, characterized in that: The control program is as follows: (1) Send a start command, and photoelectric switch 106 works to ensure that the cutting blade 007 is reset; motor 101 drives stirring shaft 002 to alternately rotate forward and reverse, and motor 102 drives auger 004 to continuously rotate in reverse; wherein, when motor 102 rotates, it drives auger 004 to push dough towards the dough outlet 003, which is forward rotation; (2) Send the mixing completion command, and the motor 102 drives the auger 004 to rotate continuously in the forward direction, and the motor 104 drives the conveyor belt 008 to rotate in the forward direction; (3) When the dough enters the detection range of the photoelectric switch 105, the photoelectric switch 105 is triggered to turn on the motor 103 to rotate one revolution, which drives the cutting blade 007 to move downward quickly and return to the original position.

7. The automated tsampa production process and equipment according to claim 3, characterized in that: The fixed bracket 008 is provided with a movable groove, which can move the fixed position of the photoelectric switch 105.

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