Noodle extruding screw rod and noodle maker

Abstract

The utility model discloses a dough extruding screw which comprises a screw body, the screw body sequentially comprises a conveying section, a dough kneading section and a dough pushing section from one end to the other end, spiral sheets are wound on the surfaces of the conveying section and the dough kneading section, a plurality of axial dough pushing teeth are convexly arranged in the circumferential direction of the dough pushing section, and one of the dough pushing teeth is in transition connection with the spiral sheets; and the screw shaft and the screw body are integrally connected, the screw shaft is located at the end of one end of the conveying section, and an annular baffle is arranged at the joint of the screw shaft and the conveying section. According to the utility model, dough can be compressed and formed more effectively, the space for accommodating the dough is increased, and the blocking possibility of the dough in the dough pushing section is reduced. The dough pushing teeth are in transition connection with the spiral pieces, dough can be more stably transited to the dough pushing teeth from the spiral pieces, accumulation and retention of the dough in a transition area are reduced, and therefore the input speed and the production efficiency of the dough are improved.

Description

Technical Field

[0001] The utility model relates to the technical field related to noodle machine accessories, in particular to a noodle extrusion screw and a noodle machine. Background Art

[0002] In the food processing industry, noodle extrusion screws are an important processing equipment and are widely used in the production of pasta products. The traditional noodle extrusion screw design generally includes a conveying section, a kneading section and a pushing section. This design achieves the conveying, kneading and shaping functions of the dough to a certain extent. However, with the continuous development of food processing technology, the performance requirements for noodle extrusion screws are also gradually increasing.

[0003] The existing noodle extrusion screw pusher section design usually adopts a concave form to form multiple noodle pusher teeth, which are arranged densely and have small tooth gaps. Although this design can compress and shape the dough to a certain extent, due to the limited tooth gap, the space for accommodating the dough is relatively small, which easily causes congestion and blockage of the dough in the noodle pusher section, affecting production efficiency.

[0004] In addition, in the design of the existing extrusion screw from the conveying section to the dough kneading section, there is no effective connection transition between the spiral blade and the dough pushing teeth. This design causes the dough to not smoothly transition to the dough pushing section during the conveying and kneading process, which easily causes the dough to accumulate and stagnate between the conveying section and the dough kneading section, further reducing the dough input rate and production efficiency. Utility Model Content

[0005] In order to overcome at least one defect of the prior art, the utility model provides a noodle extrusion screw and a noodle machine, which can solve the problems of dough extrusion efficiency and retention.

[0006] The technical solution adopted by the utility model to solve the problem is:

[0007] A noodle extrusion screw comprises: a screw body, which includes a conveying section, a kneading section and a noodle pushing section in sequence from one end to the other end, wherein the surfaces of the conveying section and the kneading section are wound with spiral sheets, and the circumferential protrusion of the noodle pushing section is provided with a plurality of axial noodle pushing teeth, one of which is transitionally connected to the spiral sheet; a screw shaft, which is integrally connected to the screw body, and the screw shaft is located at the end of one end of the conveying section, and an annular baffle is provided at the connection between the screw shaft and the conveying section.

[0008] By adopting the above scheme, the dough can be compressed and formed more effectively. Compared with the concave pusher teeth in the traditional design, the new design may provide a larger tooth gap, thereby increasing the space for accommodating the dough and reducing the possibility of congestion and blockage of the dough in the pusher section. The pusher teeth and the spiral blades are connected in a transitional manner, and the dough can transition more smoothly from the spiral blades to the pusher teeth, reducing the accumulation and retention of dough in the transition area, thereby improving the dough input rate and production efficiency. The annular baffle helps prevent the dough from overflowing from the end of the screw shaft during the conveying process, ensuring the stable conveying of the dough.

[0009] Furthermore, the diameter of the dough kneading section gradually increases from one end close to the conveying section to one end close to the dough pushing section, so that the outer surface of the dough kneading section forms a transition surface for transitioning between the conveying section and the dough pushing section.

[0010] By adopting the above scheme, the design of gradually increasing the diameter of the kneading section allows the dough to transition more naturally from the conveying section to the kneading section. At the same time, the dough will be kneaded more evenly and fully when passing through the kneading section. This kneading effect helps to improve the texture and taste of the dough, making it more chewy; finally, it also reduces dough retention and blockage.

[0011] Furthermore, the transition surface is a curved surface and / or an inclined surface.

[0012] By adopting the above solution, the design of the curved surface and the inclined surface makes the transition surface smoother, without abrupt turns or edges, thereby reducing the jamming or accumulation of dough at the transition surface.

[0013] Furthermore, the diameter ratio of the dough kneading section from one end close to the conveying section to one end close to the dough pushing section is 1:3-1:2.

[0014] By adopting the above scheme, the reasonable design of the diameter ratio enables the kneading section to gradually adapt to this change, ensuring that the dough is subjected to uniform force during the kneading process, avoiding excessive compression or insufficient kneading. The diameter ratio range has a certain flexibility and can be adjusted according to different dough types, formulas and process requirements. This makes the new extrusion screw suitable for the production of a variety of noodle products to meet the needs of different customers.

[0015] Furthermore, the ratio of the diameter of the circumscribed circle of the push face tooth to the diameter of the push face segment is 3:4-4:5.

[0016] By adopting the above scheme, the ratio between the circumscribed circle diameter of the pusher teeth and the diameter of the pusher section directly affects the compression and forming effect of the dough in the pusher section. Selecting an appropriate ratio can ensure that the dough is subjected to moderate pressure in the pusher section, thereby achieving a better forming effect. Within this ratio range, the pusher teeth can provide sufficient compression force to make the dough reach an ideal density.

[0017] Furthermore, four push face teeth are provided, and the spacing between each push face tooth is equal, and the ratio of the circumferential area occupied by the push face teeth to the push face segment is 1:8-1:5.

[0018] By adopting the above scheme, the ratio of the circumferential area of ​​the pushing teeth to the pushing noodle segment is 1:8 to 1:7. The selection of this ratio fully considers the distribution and density of the pushing teeth on the pushing noodle segment, which not only ensures a sufficient number of pushing teeth to achieve effective dough compression and forming, but also avoids the obstruction of dough flow on the pushing noodle segment caused by too dense pushing teeth.

[0019] Furthermore, the diameter of the circumscribed circle of the push face teeth is less than or equal to the diameter of the circumscribed circle of the spiral sheet.

[0020] By adopting the above solution, the overall structure of the screw is ensured to be more compact. This compact structure not only reduces the manufacturing difficulty and cost of the screw, but also makes the screw more stable during operation, reducing problems caused by structural looseness or vibration; because the diameter of the pusher teeth is not larger than the diameter of the spiral sheet, the dough can transition more smoothly when passing through the spiral sheet into the pusher section. This helps to reduce the retention and blockage of the dough in the transition area and improves the dough processing efficiency. At the same time, this design also ensures that the dough is subjected to sufficient pressure in the pusher section to achieve effective compression and molding.

[0021] Furthermore, a concave rotation hole groove is provided at the end of the push surface segment.

[0022] By adopting the above solution, the setting of the rotating hole groove makes the screw more convenient during installation and removal. The operator can easily connect or separate the screw with other components through the rotating hole groove, thereby improving work efficiency.

[0023] Furthermore, the screw shaft is provided with a flat portion for driving connection.

[0024] By adopting the above solution, the flat position ensures that the screw can rotate stably and efficiently.

[0025] A noodle machine comprises a casing, a motor, a stirring barrel, a noodle extruding barrel and a noodle extruding screw located in the noodle extruding barrel.

[0026] By adopting the above scheme, the screw rotates under the drive of the motor, and the mixed dough is subjected to a series of extrusion and molding processes, and finally discharged from the discharge port as noodles. By optimizing the structure of the noodle pushing section, increasing the transition connection between the spiral sheet and the noodle pushing teeth, and setting an annular baffle, the problems existing in the existing noodle extrusion screw in the dough conveying, kneading and molding processes are solved, thereby improving production efficiency.

[0027] In summary, the noodle extrusion screw and noodle machine provided by the utility model have the following technical effects:

[0028] 1. By arranging a plurality of axial pushing teeth protrudingly around the pushing section, the dough can be compressed and formed more effectively. Compared with the concave pushing teeth in the traditional design, the new design may provide a larger tooth gap, thereby increasing the space for accommodating the dough and reducing the possibility of congestion and blockage of the dough in the pushing section.

[0029] 2. The transition connection between the pusher teeth and the spiral blades helps the dough to smoothly transition from the conveying section to the kneading section and then to the pusher section. The dough can transition more smoothly from the spiral blades to the pusher teeth, reducing the accumulation and retention of dough in the transition area, thereby improving the dough input rate and production efficiency;

[0030] 3. An annular baffle is provided at the connection between the screw shaft and the conveying section; this design helps prevent the dough from overflowing from the end of the screw shaft during the conveying process, thereby ensuring the stable conveying of the dough. BRIEF DESCRIPTION OF THE DRAWINGS

[0031] Figure 1 It is a three-dimensional structural schematic diagram of an embodiment of the utility model;

[0032] Figure 2 It is a side structural schematic diagram of an embodiment of the utility model;

[0033] Figure 3 It is a schematic cross-sectional structure diagram of an embodiment of the utility model;

[0034] Figure 4 This is a schematic diagram of the three-dimensional structure of a noodle machine according to an embodiment of the utility model;

[0035] Figure 5 This is a schematic diagram of a partial explosion structure of a noodle machine according to an embodiment of the utility model;

[0036] Figure 6 The figure is a schematic cross-sectional structure diagram of a noodle making machine according to an embodiment of the utility model.

[0037] Among them, the meanings of the accompanying drawings are as follows: 1. screw body; 11. conveying section; 12. kneading section; 13. pushing section; 2. screw shaft; 3. spiral sheet; 4. pushing teeth; 5. annular baffle; 6. transition surface; 7. rotary hole groove; 8. flat position; 9. casing; 10. motor; 20. mixing barrel; 21. noodle extrusion barrel. DETAILED DESCRIPTION

[0038] For better understanding and implementation, the technical solutions in the embodiments of the present invention will be clearly and completely described and discussed below in conjunction with the accompanying drawings of the present invention. Obviously, what is described here is only a part of the examples of the present invention, not all the examples. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without making creative work are within the scope of protection of the present invention.

[0039] In order to facilitate the understanding of the embodiments of the present utility model, the following will be further explained by taking specific embodiments as examples in conjunction with the drawings, and each embodiment does not constitute a limitation on the embodiments of the present utility model.

[0040] In the description of the present invention, it should be noted that the terms "upper", "lower", "front", "back", "left", "right", "vertical", "horizontal", "top", "bottom", "inside" and "outside" etc. indicating directions or positional relationships are based on the directions or positional relationships shown in the accompanying drawings, and are only for the convenience of describing the present invention and simplifying the description, and do not indicate or imply that the device or element referred to must have a specific direction, be constructed and operated in a specific direction, and therefore cannot be understood as a limitation on the present invention.

[0041] Unless otherwise defined, all technical and scientific terms used herein have the same meaning as those commonly understood by those skilled in the art of the present invention. The terms used herein in the specification of the present invention are only for the purpose of describing specific embodiments and are not intended to limit the present invention.

[0042] Embodiment 1 of the present utility model is referred to Figure 1-Figure 3As shown, a noodle extrusion screw is disclosed, including a screw body 1 and a screw shaft 2, wherein the screw shaft 2 is coaxially connected to the screw body 1, and the screw body 1 includes a coaxial conveying section 11, a dough kneading section 12 and a dough pushing section 13 from one end to the other end, wherein the screw shaft 2 is located at the end of one end of the conveying section 11, and an annular baffle 5 is provided at the connection between the screw shaft 2 and the conveying section 11, wherein the annular baffle 5 helps to prevent the dough from overflowing from the end of the screw shaft 2 during the conveying process, thereby ensuring the stable conveying of the dough. The end of the dough pushing section 13 is provided with an inwardly concave rotating hole groove 7, and the provision of the rotating hole groove 7 makes the screw more convenient during the installation and disassembly process. The operator can easily connect or separate the screw from other components through the rotating hole groove 7, thereby improving the work efficiency. The screw shaft 2 is provided with a flat position 8 for driving connection, and the flat position 8 ensures that the screw can rotate stably and efficiently.

[0043] The circumferential projection of the push surface segment 13 is provided with a plurality of axial push surface teeth 4, and the ratio of the circumscribed circle diameter of the push surface teeth 4 to the diameter of the push surface segment 13 is 3:4-4:5. Preferably, the ratio of the circumscribed circle diameter to the diameter of the push surface segment 13 is 29:38. The ratio between the circumscribed circle diameter of the push surface teeth 4 and the diameter of the push surface segment 13 directly affects the compression and forming effect of the dough in the push surface segment 13. Therefore, selecting an appropriate ratio can ensure that the dough is subjected to moderate pressure in the push surface segment 13, thereby achieving a better forming effect. At the ratio of 29:38, the push surface teeth 4 can provide sufficient compression force to enable the dough to reach an ideal density.

[0044] The surfaces of the conveying section 11 and the dough kneading section 12 are wound with spiral blades 3, and the spiral blades 3 are transitionally connected with one of the pusher teeth 4. The circumscribed circle diameter of the pusher teeth 4 is less than or equal to the circumscribed circle diameter of the spiral blades 3, ensuring that the overall structure of the screw is more compact. This compact structure not only reduces the manufacturing difficulty and cost of the screw, but also makes the screw more stable during operation, reducing problems caused by structural looseness or vibration; because the diameter of the pusher teeth 4 is not greater than the diameter of the spiral blades 3, the dough can transition more smoothly when entering the pusher section 13 through the spiral blades 3. This helps to reduce the retention and blockage of the dough in the transition area and improves the processing efficiency of the dough. At the same time, this design also ensures that the dough is subjected to sufficient pressure in the pusher section 13 to achieve effective compression and molding.

[0045] The diameter of the dough kneading section 12 gradually increases from the end close to the conveying section 11 to the end close to the pushing section 13, so that the outer surface of the dough kneading section 12 forms a transition surface 6 for transitioning between the conveying section 11 and the pushing section 13. Optionally, the transition surface 6 is a curved surface and / or an inclined surface, such as in one embodiment, the transition surface 6 is a curved surface that bulges outward in an arc shape or is concave inward in an arc shape; in one embodiment, the transition surface 6 is an inclined inclined surface; in one embodiment, a combination of a local curved surface and a local inclined surface can also be adopted, such as a curved surface chamfer is set at the parts connecting the conveying section 11 and the pushing section 13 at both ends of the inclined surface; so that the dough can transition more naturally when entering the dough kneading section 12 from the conveying section 11, and at the same time, the dough will be kneaded and pressed more evenly and fully when passing through the dough kneading section 12, and this kneading effect helps to improve the texture and taste of the dough and make it more chewy; finally, the retention and blockage of the dough are also reduced.

[0046] The diameter ratio of the dough kneading section 12 from the end close to the conveying section 11 to the end close to the dough pushing section 13 is 1:3-1:2. Preferably, the diameter ratio of the dough kneading section 12 from the end close to the conveying section 11 to the end close to the dough pushing section 13 is 2:5, which ensures that the dough is subjected to uniform force during the kneading process, avoiding excessive compression or insufficient kneading.

[0047] Preferably, there are four push face teeth 4, and the spacing between each push face tooth 4 is equal, the ratio of the circumferential area of ​​the push face segment 13 occupied by the push face teeth 4 is 1:8-1:5, and the ratio of the circumferential area of ​​the push face segment 13 occupied by the push face teeth 4 is 1:8 to 1:7. The selection of this ratio fully considers the distribution and density of the push face teeth 4 on the push face segment 13, which not only ensures a sufficient number of push face teeth 4 to achieve effective dough compression and molding, but also avoids the dough flow on the push face segment 13 being blocked due to the push face teeth 4 being too dense. In other embodiments, the number of the push face teeth 4 is not limited, and it is sufficient to satisfy that the circumferential area ratio of the push face segment 13 occupied by the push face teeth 4 is within the above range.

[0048] See also Figure 4-6As shown, the utility model also relates to a noodle machine, including a casing 9, a motor 10, a mixing barrel 20, a noodle extruding barrel 21 and a noodle extruding screw located in the noodle extruding barrel 21. The casing 9, as the main part of the noodle machine, not only provides protection for the internal working parts, but also ensures the stability and safety of the entire device. The casing 9 is usually made of a strong and durable material that can resist the impact and vibration during food processing. The mixing barrel 20 is located at the core of the noodle machine and is mainly responsible for the mixing and mixing of the dough. In the mixing barrel 20, flour and water are mixed in a certain proportion, and a uniform dough is formed through the action of the mixing device. The design of the mixing barrel 20 usually takes into account the uniformity and mixing efficiency of the dough to ensure the quality of the dough. The noodle extruding barrel 21 is a key component for noodle forming. It is provided with a noodle extruding screw inside, which rotates under the drive of the motor 10, and the mixed dough is subjected to a series of extrusion and forming processes, and finally discharged from the discharge port to become noodles. The screw rotates under the drive of the motor 10, and the mixed dough is subjected to a series of extrusion and molding processes, and finally discharged from the discharge port as noodles. By optimizing the structure of the noodle pushing section 13, increasing the transition connection between the spiral sheet 3 and the noodle pushing teeth 4, and providing the annular baffle 5, the problems existing in the existing noodle extrusion screw in the dough conveying, kneading and molding process are solved, and the production efficiency is improved.

[0049] In summary, the noodle extrusion screw and noodle machine provided by the utility model have the following technical effects:

[0050] 1. By convexly arranging a plurality of axial noodle pushing teeth 4 around the noodle pushing section 13, the dough can be compressed and formed more effectively. Compared with the concave noodle pushing teeth 4 in the conventional design, the new design may provide a larger tooth gap, thereby increasing the space for accommodating the dough and reducing the possibility of congestion and blockage of the dough in the noodle pushing section 13.

[0051] 2. The transition connection between the pusher teeth 4 and the spiral blades 3 facilitates the smooth transition of the dough from the conveying section 11 to the kneading section 12 and then to the pusher section 13. The dough can be more smoothly transferred from the spiral blades 3 to the pusher teeth 4, reducing the accumulation and retention of dough in the transition area, thereby improving the dough input rate and production efficiency;

[0052] 3. An annular baffle 5 is provided at the connection between the screw shaft 2 and the conveying section 11; this design helps prevent the dough from overflowing from the end of the screw shaft 2 during the conveying process, thereby ensuring stable conveying of the dough.

[0053] The technical means disclosed in the solution of the utility model are not limited to the technical means disclosed in the above-mentioned implementation mode, but also include technical solutions composed of any combination of the above technical features. It should be pointed out that for ordinary technicians in this technical field, several improvements and modifications can be made without departing from the principle of the utility model, and these improvements and modifications are also regarded as the protection scope of the utility model.

Claims

1. A noodle extrusion screw, characterized in that: include: A screw body (1), wherein the screw body (1) comprises a conveying section (11), a dough kneading section (12) and a dough pushing section (13) in sequence from one end to the other end, wherein the surfaces of the conveying section (11) and the dough kneading section (12) are wound with spiral blades (3), and the dough pushing section (13) is circumferentially protruded with a plurality of axial dough pushing teeth (4), wherein one of the dough pushing teeth (4) is transitionally connected to the spiral blade (3); A screw shaft (2), the screw shaft (2) being integrally connected to the screw body (1), and the screw shaft (2) being located at the end of one end of the conveying section (11), and an annular baffle (5) being provided at the connection between the screw shaft (2) and the conveying section (11).

2. The noodle extrusion screw according to claim 1, characterized in that: The diameter of the dough kneading section (12) gradually increases from an end close to the conveying section (11) to an end close to the dough pushing section (13), so that the outer surface of the dough kneading section (12) forms a transition surface (6) for transitioning between the conveying section (11) and the dough pushing section (13).

3. The noodle extrusion screw according to claim 2, characterized in that: The transition surface (6) is a curved surface and / or an inclined surface.

4. The noodle extrusion screw according to claim 2, characterized in that: The diameter ratio of the dough kneading section (12) from the end close to the conveying section (11) to the end close to the dough pushing section (13) is 1:3-1:

2.

5. The noodle extrusion screw according to claim 1, characterized in that: The ratio of the diameter of the circumscribed circle of the push face tooth (4) to the diameter of the push face segment (13) is 3:4-4:

5.

6. The noodle extrusion screw according to claim 1, characterized in that: Four push face teeth (4) are provided, and the distances between each push face tooth (4) are equal. The ratio of the circumferential area occupied by the push face teeth (4) of the push face segment (13) is 1:8-1:

5.

7. The noodle extrusion screw according to claim 1, characterized in that: The circumscribed circle diameter of the push face teeth (4) is smaller than or equal to the circumscribed circle diameter of the spiral sheet (3).

8. The noodle extrusion screw according to claim 1, characterized in that: The end of the push surface segment (13) is provided with a concave rotation hole groove (7).

9. The noodle extrusion screw according to claim 1, characterized in that: The screw shaft (2) is provided with a flat portion (8) for driving connection.

10. A noodle machine, characterized in that: It comprises a casing (9), a stirring barrel (20), a noodle extrusion barrel (21), and a noodle extrusion screw as claimed in any one of claims 1 to 9 located in the noodle extrusion barrel (21).

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