Special dough kneading, stirring and mixing shaft for dough kneading machine

Abstract

The utility model discloses a special dough kneading stirring mixing shaft for a dough mixer and belongs to food processing machinery. A plurality of stirring and mixing blades are sequentially, intermittently and fixedly arranged on the shaft body and located between the dry flour input spiral blade and the discharging end of the shaft body according to a multi-head spiral line, each stirring and mixing blade is composed of a pushing operation end face and a mixing operation end face, and the included angle between the pushing operation end face and the mixing operation end face is 30-60 degrees. The area of the pushing operation end face is larger than that of the mixing operation end face, the pushing operation end face and the mixing operation end face of the stirring and mixing blade face the discharging end and the feeding end of the shaft body respectively, and the included angle between the pushing operation end face and the axis of the shaft body is 30-60 degrees. According to the shaft, the stirring and mixing blades with two functions of pushing and mixing are sequentially, intermittently and fixedly arranged on the shaft body according to the multi-head spiral line to undertake and complete dough kneading operation, the structure is novel, unique, simple and reasonable, the manufacturing cost is low, the operation efficiency is high, and the dough kneading quality is good.

Description

Technical Field

[0001] The utility model belongs to food processing machinery, and mainly relates to a dough mixing shaft used in a flour mixer. Background Art

[0002] Wheaten food, including steamed bread, sesame cake, dumplings and noodles, is a traditional food of the Chinese people. The first step in the production and processing of wheaten food is dough kneading, which is the process of mixing flour and water. The traditional production method is to complete the dough kneading by hand. After the initial dough kneading, the dough needs to be left for a period of time, commonly known as "awakening", so that the flour and water can be more fully blended to ensure the quality of the dough. The above manual dough kneading process has low efficiency, high labor intensity and waste of human resources, which are obvious and prominent problems.

[0003] In recent years, with the improvement of science and technology, dough kneading machines used for dough kneading have been developed and applied, providing technical support for the mechanized operation of dough kneading, and preliminarily solving the shortcomings and problems of manual dough kneading. However, due to the shortcomings and defects in the structural design, the dough kneading shaft of the existing dough kneading machine is mostly equipped with two kinds of mixing blades with opposite spiral directions to undertake the conveying and mixing process when completing the dough kneading process. The complex mechanical structure, various processing techniques and high manufacturing cost are technical problems that should be solved. Summary of the invention

[0004] The purpose of the utility model is to address the problems existing in the above-mentioned prior art, combine the actual needs of dough use in noodle food processing, and develop and design a new structure of a special dough mixing shaft for a dough mixer, so as to achieve the goals of simple structure, low manufacturing cost, high dough mixing efficiency and good quality.

[0005] The basic design of the utility model is: a plurality of stirring and mixing blades are fixedly installed on the shaft body at a position between the dry flour input spiral blade and the discharge end of the shaft body in a multi-start spiral line in sequence and discontinuously, the stirring and mixing blades are composed of a pushing operation end face and a mixing operation end face, the angle α between the pushing operation end face and the mixing operation end face is 30°-60°, the area of ​​the pushing operation end face is larger than the area of ​​the mixing operation end face, the pushing operation end face and the mixing operation end face of the stirring and mixing blades are respectively oriented to the discharge end and the feeding end of the shaft body, the angle β between the pushing operation end face and the axis line of the shaft body is 30°-60°, and thus a dough mixing and mixing shaft dedicated to a dough mixer is formed.

[0006] The utility model designs a stirring and mixing blade with the two functions of pushing and mixing, which is integrated by a pushing operation end face and a mixing operation end face, and is intermittently fixed on a shaft body in sequence according to a multi-start spiral line, and is responsible for and completes the pushing and mixing of dough. The utility model has the characteristics of novel, unique, simple and reasonable structure, low manufacturing cost, high production efficiency, good dough quality, reliable use and few faults. BRIEF DESCRIPTION OF THE DRAWINGS

[0007] Figure 1 This is a schematic diagram of the overall structure of a dough mixing shaft for a dough mixer;

[0008] Figure 2 yes Figure 1 Enlarged view of center A

[0009] Figure 3 1. It is a schematic diagram of the structure of the stirring and mixing blade;

[0010] Figure 4 yes Figure 3 Left view of

[0011] Figure 5 yes Figure 3 Right view of;

[0012] Figure 6 yes Figure 3 Bottom view of

[0013] Figure 7 yes Figure 3 Top view of the .

[0014] Description of part numbers in the figure:

[0015] 1. Shaft body, 2. Stirring and mixing blades, 2-1. Pushing operation end surface, 2-2. Mixing operation end surface, 3. Dry flour input spiral blades. DETAILED DESCRIPTION

[0016] The following is a detailed description of the implementation scheme of the utility model in conjunction with the accompanying drawings. A dough mixing shaft for a dough mixer comprises a shaft body 1, a dry flour input spiral blade 3 is fixedly arranged on the outside of the feeding end of the shaft body 1, and a plurality of mixing blades 2 are fixedly arranged on the shaft body 1 at a position between the dry flour input spiral blade 3 and the discharge end of the shaft body 1 in a multi-start spiral line in sequence and discontinuously, the mixing blade 2 is composed of a push operation end face 2-1 and a mixing operation end face 2-2, the angle α between the push operation end face 2-1 and the mixing operation end face 2-2 is 30°-60°, the area of ​​the push operation end face 2-1 is larger than the area of ​​the mixing operation end face 2-2, the push operation end face 2-1 and the mixing operation end face 2-2 of the mixing blade 2 are respectively facing the discharge end and the feeding end of the shaft body 1, and the angle β between the push operation end face 2-1 and the axis of the shaft body 1 is 30°-60°.

[0017] When in use, the shaft is axially and radially positioned as a whole and circumferentially rotatably installed in the dough mixer barrel. The external rotational power drives the shaft as a whole to rotate in the dough mixer barrel. Dry flour is fed from the dry flour input spiral blade 3 and then enters the shaft body 1. Water is injected from the dough mixer barrel into the feeding end of the shaft body 1 to mix with the dry flour. Under the action of the pushing operation end face 2-1 of the stirring and mixing blade 2, the dry flour and water are mixed while moving toward the discharge end of the shaft body 1. At the same time, under the reverse thrust of the mixing operation end face 2-2 of the stirring and mixing blade 2, the flour and water are repeatedly forced to collide, rub and mix in reverse flow between the pushing operation end face 2-1 and the mixing operation end face 2-2 of the plurality of stirring and mixing blades 2, so that the flour and water are fully integrated, which greatly improves the quality of the dough. Based on the fact that the area of ​​the pushing operation end face 2-1 is larger than the area of ​​the mixing operation end face 2-2, the dough after kneading flows to the discharge end of the shaft body 1 and is discharged out of the machine. The processed dough does not need to be “rested” again and can be used directly for processing food.

Claims

1. A dough mixing shaft for a dough mixer, comprising a shaft body (1), a dry flour input spiral blade (3) fixedly arranged on the outside of the feeding end of the shaft body (1), characterized in that: A plurality of stirring and mixing blades (2) are fixedly mounted on the shaft (1) at a position between the dry flour input spiral blade (3) and the discharge end of the shaft (1) in a sequentially intermittent manner according to a multi-start spiral line. The stirring and mixing blade (2) is composed of a pushing operation end face (2-1) and a mixing operation end face (2-2). The included angle α between the pushing operation end face (2-1) and the mixing operation end face (2-2) is 30°-60°. The area of ​​the pushing operation end face (2-1) is larger than the area of ​​the mixing operation end face (2-2). The pushing operation end face (2-1) and the mixing operation end face (2-2) of the stirring and mixing blade (2) are respectively oriented toward the discharge end and the feeding end of the shaft (1). The included angle β between the pushing operation end face (2-1) and the axis of the shaft (1) is 30°-60°.

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