Dough beating machine capable of maintaining enzyme activity of fruits and vegetables
By monitoring the dough temperature in a dough machine in real time and controlling the addition of water according to the temperature, uniform cooling of the dough is achieved, and the problems of premature fermentation and loss of fruit and vegetable enzyme activity caused by friction heating are solved, and the dough quality and enzyme activity are improved.
Patent Information
- Application Number
- CN202421424036.8
- Authority / Receiving Office
- CN · China
- Patent Type
- Utility models(China)
- Current Assignee / Owner
- Filing Date
- 2024-06-20
- Publication Date
- 2025-03-25
- Estimated Expiration
- 2034-06-20
AI Technical Summary
During the dough mixing process, the dough is heated due to friction, which may lead to early fermentation or loss of fruit and vegetable enzyme activity. The traditional fan heat dissipation method cannot achieve comprehensive cooling, affecting the quality of the dough.
A dough machine that monitors the dough temperature in real time is designed. Through the temperature sensor and control module, the opening and closing of cold water or room temperature water in the watering pipe is controlled in real time according to the dough temperature to achieve uniform cooling of the dough.
This technology effectively avoids the problems of premature fermentation of dough and the loss of fruit and vegetable enzyme activity, improves the cooling effect of the dough machine on the dough, and ensures the quality of the dough and the activity of fruit and vegetable enzyme.
Smart Images
Figure CN222656111U_ABST
Abstract
Description
Technical Field
[0001] The present application relates to the field of noodle making machines, and in particular to a noodle making machine capable of maintaining the activity of fruit and vegetable enzymes. Background Art
[0002] Fruit and vegetable enzymes are a type of plant comprehensive enzymes, which are enzyme products obtained through fermentation of plant raw materials such as fruits and vegetables. Enzymes contain active enzymes and have a good catalytic effect. They are relatively mild in nature and have a relatively high nutritional value. They have the function of health care and can promote the body's metabolism. They can play a certain role in weight loss and beauty.
[0003] Adding fruit and vegetable enzymes to the production process of baked goods can improve the nutritional value of baked products to a certain extent, while helping to decompose nutrients in food, promoting digestion and absorption, and helping to improve the body's nutrient utilization rate. However, when using a dough mixer to knead dough, the dough heats up due to friction with the barrel wall or the dough hook, which may cause the dough to ferment prematurely during the kneading process, and even cause the activity of fruit and vegetable enzymes to be lost. Most traditional dough mixers use fans for heat dissipation, which can only cool down one side and cannot achieve full cooling, which will affect the quality of the dough. Utility Model Content
[0004] In order to improve the cooling effect of a dough beating machine on dough, the present application provides a dough beating machine that maintains the activity of fruit and vegetable enzymes.
[0005] The present application provides a noodle making machine for maintaining the activity of fruit and vegetable enzymes, which adopts the following technical solution:
[0006] A noodle making machine for maintaining the activity of fruit and vegetable enzymes, comprising a frame, wherein the frame is provided with a noodle cylinder, a stirring rod is rotatably connected in the noodle cylinder, one end of the stirring rod is provided with a driving assembly for driving the stirring rod to rotate, the stirring rod is installed with a temperature sensor for collecting dough temperature and outputting the temperature value; the noodle cylinder is connected with a water supply pipe for adding water, the water supply pipe is connected with a water pipe 1 for adding cold water and a water pipe 2 for adding normal temperature water, the water pipe 1 is provided with a solenoid valve 1, and the water pipe 2 is provided with a solenoid valve 2; the solenoid valve 1, the solenoid valve 2 and the temperature sensor are commonly connected with a control module, the control module receives the temperature value output by the temperature sensor, and the control module controls the opening or closing of the solenoid valve 1 and the solenoid valve 2 according to the temperature value.
[0007] By adopting the above technical solution, the dough making machine monitors the temperature of the dough in real time, and selects water of different temperatures to be added to the dough cylinder for kneading according to the detected temperature control. This cooling method is more efficient and comprehensive than traditional fan heat dissipation, and can achieve uniform cooling of the entire dough, effectively avoiding the problem of premature fermentation or loss of activity of fruit and vegetable enzymes due to excessively high local temperature of the dough, and improving the cooling effect of the dough making machine on the dough.
[0008] Optionally, the control module includes a comparison unit and a control unit, the comparison unit is preset with an upper limit and a lower limit, and the upper limit is greater than the lower limit; the comparison unit receives the temperature value output by the temperature sensor, and compares the temperature value with the upper limit and the second limit respectively, when the temperature value is greater than the upper limit, the comparison unit outputs a high level, and when the temperature value is less than the lower limit, the comparison unit outputs a low level; the control unit is electrically connected to the comparison unit, the solenoid valve 1 and the solenoid valve 2, and when the control unit receives a high level, the solenoid valve 1 is controlled to open and the solenoid valve 2 is closed; when the control unit receives a low level, the solenoid valve 2 is controlled to open and the solenoid valve 1 is closed.
[0009] By adopting the above technical solution, the control module realizes the control of dough temperature. Specifically, the comparison unit is preset with a high limit and a low limit, which are set according to the characteristics of the dough and the requirements of the baking process, ensuring that the dough is processed within the appropriate temperature range, which helps to maintain the activity of fruit and vegetable enzymes and improve the nutritional value of baked products. At the same time, because the control module automatically controls the opening and closing of the solenoid valve, it reduces the need for manual intervention and improves production efficiency.
[0010] Optionally, the comparison unit includes a comparator T, the positive input terminal of the comparator T is electrically connected to a resistor R1 and a resistor R2, the other end of the resistor R1 is electrically connected to the temperature sensor to receive a temperature value; the other end of the resistor R2 is electrically connected to the output terminal of the comparator T; and the negative input terminal of the comparator T receives a reference level.
[0011] By adopting the above technical solution, the comparator T and its peripheral circuits form a common-phase hysteresis comparison circuit. The values of the resistors R1, R2 and the reference voltage in the common-phase hysteresis comparison circuit determine the high limit and low limit of the hysteresis comparison circuit. Workers can adjust the resistors R1, R2 or the reference voltage to adjust the high limit and low limit according to their needs, thereby achieving flexible adjustment of the temperature range.
[0012] Optionally, the control unit includes an AND gate D1 and a NOT gate D2, the input ends of the AND gate D1 and the NOT gate D2 are electrically connected to the comparison unit to receive a high level or a low level output by the comparison unit, the output end of the AND gate D1 is electrically connected to solenoid valve one, and the output end of the NOT gate D2 is electrically connected to solenoid valve two.
[0013] By adopting the above technical solution, the control unit can simultaneously control the solenoid valve one and the solenoid valve two. The control unit adopts a simple logic gate circuit for control, which has strong reliability and fast response speed, ensuring that corresponding measures can be taken in time when the dough temperature is too high or too low, maintaining the appropriate temperature of the dough, and ensuring the quality of the dough and the activity of the fruit and vegetable enzymes.
[0014] Optionally, the control unit includes a relay, which includes an electromagnet, a normally closed contact and a normally open contact. The electromagnet is electrically connected to the comparison unit to receive a high level or a low level output by the comparison unit. The normally open contact is electrically connected to solenoid valve one, and the normally closed contact is electrically connected to solenoid valve two.
[0015] By adopting the above technical solution, the control unit uses two contacts of the electromagnetic relay to realize the simultaneous control of solenoid valve one and solenoid valve two. The electromagnetic relay has the advantages of simple structure, high reliability and long life. It can adapt to long-term and high-frequency switching operations to ensure the stable operation of the noodle making machine.
[0016] Optionally, a liner is fixedly connected to the inner side of the noodle cylinder, a cooling water chamber is formed between the liner and the noodle cylinder, and the noodle cylinder is connected to a water inlet pipe and a water outlet pipe, and both the water inlet pipe and the water outlet pipe are connected to the cooling water chamber.
[0017] By adopting the above technical solution, during the dough kneading process, cooling water is added to the cooling water chamber through the water inlet pipe, and the heat of the dough is taken away by the circulation of cooling water to cool the dough, thereby improving the situation where the dough heats up and ferments prematurely during the dough kneading process.
[0018] Optionally, the cooling water chamber is divided into two areas, the cooling water in the two areas flows in opposite directions, each area is divided into multiple branches, and the multiple branches in the two areas are arranged at intervals.
[0019] By adopting the above technical solution, since the cooling water flows in the two areas in opposite directions, the temperature in the noodle cylinder can be made more uniform, reducing the possibility of uneven temperature at both ends of the noodle cylinder, further making the temperature of the dough uniform and ensuring the quality of the dough.
[0020] Optionally, the stirring rod is a hollow structure and both ends of the stirring rod are connected to the cooling water chamber.
[0021] By adopting the above technical solution, the stirring rod adopts a hollow structure and the two ends of the stirring rod are connected to the cooling water chamber. When kneading the dough, the stirring rod contacts the inside of the dough through the cooling water, and the dough is cooled from the inside of the dough, which further reduces the heat of the dough and improves the uniformity of the dough temperature. Not only does it improve the cooling efficiency, but it can also avoid the problem of uneven dough or quality degradation caused by excessively high local temperature of the dough.
[0022] In summary, the present application includes at least one of the following beneficial technical effects:
[0023] 1. The dough mixer monitors the dough temperature in real time and selects water of different temperatures to be added to the dough cylinder for kneading according to the detected temperature control. This cooling method is more efficient and comprehensive than the traditional fan heat dissipation, and can achieve uniform cooling of the entire dough, effectively avoiding the problem of premature fermentation or loss of activity of fruit and vegetable enzymes caused by excessively high local temperature of the dough, and improving the dough cooling effect of the dough mixer;
[0024] 2. During the dough kneading process, cooling water is added to the cooling water chamber through the water inlet pipe. The heat of the dough is taken away by the circulation of cooling water to cool the dough, thereby improving the situation where the dough heats up and ferments prematurely during the dough kneading process;
[0025] 3. By making the cooling water flow directions in the two areas opposite, the temperature in the noodle cylinder can be made more uniform, reducing the possibility of uneven temperature at both ends of the noodle cylinder, further making the temperature of the dough uniform and ensuring the quality of the dough. BRIEF DESCRIPTION OF THE DRAWINGS
[0026] Figure 1 It is a structural diagram of Example 1 of the present application.
[0027] Figure 2 It is a cross-sectional view of Example 1 of the present application.
[0028] Figure 3 It is a circuit diagram of the control module of Example 1 of the present application.
[0029] Figure 4 It is a structural schematic diagram of Example 1 of the present application highlighting the cooling water chamber, the water inlet branch and the water outlet branch.
[0030] Figure 5 This is a circuit diagram of the control module of Example 2 of the present application.
[0031] Explanation of the reference numerals: 1. Frame; 2. Dough cylinder; 21. Liner; 22. Cooling water chamber; 221. Water inlet branch; 222. Water outlet branch; 23. Water inlet pipe; 231. Water inlet pump; 24. Water outlet pipe; 3. Stirring rod; 31. Stirring rod; 32. Cooling channel; 33. Temperature sensor; 4. Water adding pipe; 41. Water pipe one; 42. Solenoid valve one; 43. Water pipe two; 44. Solenoid valve two; 45. Water adding pump; 5. Control module; 51. Comparison unit; 52. Control unit. DETAILED DESCRIPTION
[0032] The following is combined with Figure 1-5 This application is described in further detail.
[0033] In this application, unless otherwise clearly specified and limited, the terms "installed", "connected", "connected", "fixed" and the like should be understood in a broad sense, for example, it can be a fixed connection, a detachable connection, or an integral connection; it can be a mechanical connection, an electrical connection, or a communication; it can be a direct connection, or an indirect connection through an intermediate medium, it can be the internal connection of two elements or the interaction relationship between two elements. For ordinary technicians in this field, the specific meanings of the above terms in the present invention can be understood according to specific circumstances.
[0034] In the present application, unless otherwise clearly specified and limited, a first feature "above" or "below" a second feature may be that the first and second features are in direct contact, or the first and second features are in indirect contact through an intermediate medium. In the description of this specification, the description with reference to the terms "one embodiment", "some embodiments", "example", "specific example", or "some examples" means that the specific features, structures, materials or characteristics described in conjunction with the embodiment or example are included in at least one embodiment or example of the present application. In this specification, the schematic representation of the above terms does not necessarily refer to the same embodiment or example. Moreover, the specific features, structures, materials or characteristics described may be combined in an appropriate manner in any one or more embodiments or examples.
[0035] Example 1, this application example discloses a noodle making machine that maintains the activity of fruit and vegetable enzymes. Figure 1 and Figure 2A dough making machine for maintaining the activity of fruit and vegetable enzymes includes a frame 1, a dough cylinder 2 is mounted on the frame 1, a stirring rod 3 is rotatably connected in the dough cylinder 2, a driving assembly for driving the stirring rod 3 to rotate is arranged at one end of the stirring rod 3, and a temperature sensor 33 is installed on the stirring rod 3. The temperature sensor 33 collects the dough temperature and outputs the temperature value. A water supply pipe 4 for adding water to the cylinder is connected inside the dough cylinder 2, and a water pipe 1 41 for adding cold water and a water pipe 2 43 for adding normal temperature water are connected at the other end of the water supply pipe 4. A water supply pump 45 is installed on the water supply pipe 1 41. A solenoid valve 1 42 is installed on the water pipe 2 43. A solenoid valve 2 44 is installed on the solenoid valve 1 42, the solenoid valve 2 44 and the temperature sensor 33 are connected to a control module 5. The control module 5 controls the opening or closing of the solenoid valve 1 42 and the solenoid valve 2 44 according to the temperature value.
[0036] During the dough kneading process of the dough beater, the dough heats up due to friction with the barrel wall or the dough hook. The temperature sensor 33 detects the temperature of the dough in the dough cylinder 2. When the temperature of the dough is high, the control module 5 controls the electromagnetic valve 1 42 to open and the electromagnetic valve 2 44 to close. At this time, when water is added to the dough cylinder 2, cold water is added to knead the dough, thereby reducing the temperature of the dough. When cold water is continuously added to knead the dough, resulting in a low temperature of the dough, the control module 5 controls the electromagnetic valve 2 44 to open and the electromagnetic valve 1 42 to close. At this time, when water is added to the dough cylinder 2, normal temperature water is added to knead the dough, thereby preventing the temperature of the dough from continuing to decrease, thereby achieving the control of the dough temperature and ensuring the quality of the baked goods.
[0037] Reference Figure 3 The control module 5 includes a comparison unit 51 and a control unit 52. The comparison unit 51 includes a comparator T. The power supply end of the comparator T is electrically connected to the power supply VCC, and the ground end is grounded. The positive input end of the comparator T is electrically connected to a resistor R1 and a resistor R2. The other end of the resistor R1 is electrically connected to the temperature sensor 33 to receive the temperature value output by the temperature sensor 33. The other end of the resistor R2 is electrically connected to the output end of the comparator T. The negative input of the comparator T is electrically connected to a resistor R3 and a resistor R4. The other end of the resistor R3 is electrically connected to the power supply VE, and the other end of the resistor R4 is grounded. The resistors R3 and R4 divide the power supply VE to obtain a reference voltage VREF. The output end of the comparator T is electrically connected to a resistor R5, and the other end of the resistor R5 is electrically connected to the power supply VCC.
[0038] The comparator T and its peripheral circuits constitute a common-mode hysteresis comparison circuit. The values of the resistor R1, the resistor R2 and the reference voltage VREF in the common-mode hysteresis comparison circuit determine the high limit and the low limit of the hysteresis comparison circuit, and the high limit is greater than the low limit. The comparator T compares the received temperature value with the high limit and the second limit respectively. When the temperature value gradually increases to be greater than the high limit, the comparison unit 51 outputs a high level; when the temperature value gradually decreases from the high limit to less than the low limit, the comparison unit 51 outputs a low level.
[0039] Reference Figure 3 The control unit 52 includes an AND gate D1 and a NOT gate D2. The input end of the AND gate D1 is electrically connected to a resistor R6, and the input end of the NOT gate D2 is electrically connected to a resistor R7. The other end of the resistor R6 and the other end of the resistor R7 are electrically connected to the output end of the comparator T to receive the high level or low level output by the comparator T. The output end of the AND gate D1 is electrically connected to a resistor R8 and the solenoid valve 1 42, and the other end of the resistor R8 is grounded. The output end of the NOT gate D2 is electrically connected to a resistor R9 and the solenoid valve 2 44, and the other end of the resistor R9 is grounded. When the comparator T outputs a high level, the AND gate D1 outputs a high level, and the NOT gate D2 outputs a low level, so that the solenoid valve 1 42 is controlled to be opened while the solenoid valve 2 44 is closed; when the comparator T outputs a low level, the AND gate D1 outputs a low level, and the NOT gate D2 outputs a high level, so that the solenoid valve 1 42 is controlled to be closed while the solenoid valve 2 44 is opened.
[0040] Further, see Figure 2 and Figure 4 , a liner 21 is fixedly connected to the inner side of the noodle cylinder 2, and the liner 21 is made of heat-conducting material. A cooling water chamber 22 for passing cooling water is formed between the liner 21 and the noodle cylinder 2, and the noodle cylinder 2 is connected with a water inlet pipe 23 and a water outlet pipe 24, and the water inlet pipe 23 and the water outlet pipe 24 are connected to the cooling water chamber 22 on the same side of the noodle cylinder 2. The cooling water chamber 22 is divided into two areas, namely, a water inlet area and a water outlet area, and the flow directions of the cooling water in the water inlet area and the water outlet area are opposite. The water inlet area is divided into a plurality of water inlet branches 221, and the plurality of water inlet branches 221 are all connected to the water inlet pipe 23; the water outlet area is divided into a plurality of water outlet branches 222, and the plurality of water outlets are all connected to the water outlet pipe 24. The plurality of water inlet branches 221 and the plurality of water outlet branches 222 are arranged at intervals, and each water inlet branch 221 is connected to one of the adjacent water outlet branches 222 on the side of the noodle cylinder 2 away from the water inlet pipe 23 to form a group of cooling water circulation.
[0041] Cooling water enters from the water inlet, flows into the water outlet branch 222 through the water inlet branch 221 and flows out of the water outlet. The cooling water in the cooling water chamber 22 absorbs the heat of the dough and gradually heats up along the flow path. Since the cooling water flows in the water inlet branch 221 and the water outlet branch 222 in opposite directions, the temperature in the noodle cylinder 2 can be made more uniform, reducing the possibility of uneven temperature at the two ends of the noodle cylinder 2, thereby making the temperature of the dough more uniform.
[0042] Reference Figure 1 The water inlet pipe 23 is equipped with a water inlet pump 231, which is electrically connected to the output end of the comparator T. When the comparator T outputs a high level, it means that the dough temperature exceeds the upper limit, and the water inlet pump 231 is powered on to drive the water in the cooling water chamber 22 to circulate and cool the dough. When the comparator T outputs a low level, it means that the dough temperature is lower than the lower limit, and the water inlet pump 231 loses power and shuts down, the cooling water stops circulating, and stops cooling the dough, ensuring that the temperature of the dough is controlled within a preset range.
[0043] Further, see Figure 2 The stirring rod 3 is a hollow structure forming a cooling channel 32, and the cooling channel 32 is connected to the cooling water chamber 22 at both ends of the stirring rod 3. A plurality of stirring rods 31 are fixedly connected to the outer periphery of the stirring rod 3, and the plurality of stirring rods 31 are arranged in an array around the axis of the stirring rod 3. The temperature sensor 33 is installed inside one of the stirring rods 31. The other stirring rods 31 except the stirring rod 31 installed with the temperature sensor 33 are also hollow structures forming a cooling channel 32, and the cooling channel 32 of the stirring rod 31 is connected to the cooling channel 32 of the stirring rod 3. When kneading dough, the stirring rod 3 and the stirring rod 31 are in contact with the inside of the dough, and the dough is cooled from the inside of the dough, so as to further reduce the heat generation of the dough and improve the situation that the dough heats up and ferments prematurely when kneading dough.
[0044] Embodiment 2 is different from Embodiment 1 in that, referring to Figure 5 , the control unit 52 includes a relay, the relay includes an electromagnet KA, a normally open contact KA-1 and a normally closed contact KA-2, one end of the electromagnet KA is electrically connected to the output end of the comparator T, and the other end is electrically connected to a resistor R10, and the other end of the resistor R10 is grounded. One end of the normally open contact KA-1 and the normally closed contact KA-2 are both electrically connected to the power supply VCC, the other end of the normally open contact KA-1 is electrically connected to the solenoid valve 1 42, and the other end of the normally closed contact KA-2 is connected to the solenoid valve 2 44. When the comparator T outputs a high level, the electromagnet KA is energized, the normally open contact KA-1 is closed, the solenoid valve 1 42 is energized to open, and the normally closed contact KA-2 is disconnected, and the solenoid valve 2 44 is de-energized and closed; when the comparator T outputs a low level, the electromagnet KA is de-energized, the normally open contact KA-1 is opened, the solenoid valve 1 42 is de-energized and closed, and the normally closed contact KA-2 is closed, and the solenoid valve 2 44 is energized to open.
[0045] The implementation principle of a dough making machine for maintaining the activity of fruit and vegetable enzymes in the embodiment of the present application is as follows: before the dough making machine and the dough are made, flour and other substances are added into the dough cylinder 2, the dough making machine is started, and the water pump 45 is running with boiling water. At this time, the temperature detected by the temperature sensor 33 is not higher than the upper limit value, the water pipe 4 heats the water at room temperature, and the stirring rod 3 stirs the water and flour. During the stirring process, the temperature sensor 33 detects the temperature of the dough through the stirring rod 3 in real time. When the temperature value detected by the temperature sensor 33 is higher than the upper limit value, the control unit 52 controls the water inlet pump 231 to start, and the cooling water cools the lining 21. At the same time, the solenoid valve 1 42 is controlled to be opened and the solenoid valve 2 44 is closed. When water is added into the dough cylinder 2 again, cold water is added at this time. The cold water can further cool the dough, and the cooling effect is better than the cooling effect through the wall of the opposite cylinder 2, thereby improving the cooling effect of the dough making machine on the dough.
[0046] After the dough continues to cool down, when the temperature value detected by the temperature sensor 33 drops to the lower limit, the control unit 52 controls the water inlet pump 231 to close, and the cooling water stops cooling the lining 21. At the same time, the solenoid valve 1 42 is closed and the solenoid valve 2 44 is opened. When water is added to the dough cylinder 2 again, it is room temperature water that is added, and the dough is stopped from being cooled, so as to avoid the dough from increasing the later fermentation time due to the low temperature.
[0047] The embodiment of the present application has the effect of improving the cooling effect of the dough by the dough beating machine, thereby achieving the effect of controlling the temperature of the dough.
[0048] The above are all preferred embodiments of the present application, and the protection scope of the present application is not limited thereto. Therefore, any equivalent changes made according to the structure, shape, and principle of the present application should be included in the protection scope of the present application.
Claims
1. A noodle making machine for maintaining the activity of fruit and vegetable enzymes, characterized in that: The machine comprises a frame (1), wherein the frame (1) is provided with a dough cylinder (2), wherein a stirring rod (3) is rotatably connected inside the dough cylinder (2), wherein one end of the stirring rod (3) is provided with a driving assembly for driving the stirring rod (3) to rotate, wherein the stirring rod (3) is provided with a temperature sensor (33) for collecting dough temperature and outputting the temperature value; wherein the dough cylinder (2) is connected with a water supply pipe (4) for adding water, wherein the water supply pipe (4) is connected with a water pipe (41) for adding cold water and a water pipe (42) for adding normal temperature water. Water pipe 2 (43), the water pipe 1 (41) is provided with a solenoid valve 1 (42), and the water pipe 2 (43) is provided with a solenoid valve 2 (44); the solenoid valve 1 (42), the solenoid valve 2 (44) and the temperature sensor (33) are commonly connected to a control module (5), the control module (5) receives a temperature value output by the temperature sensor (33), and the control module (5) controls the opening or closing of the solenoid valve 1 (42) and the solenoid valve 2 (44) according to the temperature value.
2. A noodle making machine for maintaining the activity of fruit and vegetable enzymes according to claim 1, characterized in that: The control module (5) comprises a comparison unit (51) and a control unit (52), wherein the comparison unit (51) is preset with an upper limit value and a lower limit value, wherein the upper limit value is greater than the lower limit value; the comparison unit (51) receives the temperature value output by the temperature sensor (33), and compares the temperature value with the upper limit value and the second limit value respectively; when the temperature value is greater than the upper limit value, the comparison unit (51) outputs a high level, and when the temperature value is less than the lower limit value, the comparison unit (51) outputs a low level; the control unit (52) is electrically connected to the comparison unit (51), the first solenoid valve (42) and the second solenoid valve (44); when the control unit (52) receives a high level, the first solenoid valve (42) is controlled to be opened, and the second solenoid valve (44) is controlled to be closed; when the control unit (52) receives a low level, the second solenoid valve (44) is controlled to be opened, and the first solenoid valve (42) is controlled to be closed.
3. A noodle making machine for maintaining the activity of fruit and vegetable enzymes according to claim 2, characterized in that: The comparison unit (51) comprises a comparator T, a positive input terminal of the comparator T being electrically connected to a resistor R1 and a resistor R2, the other end of the resistor R1 being electrically connected to the temperature sensor (33) to receive a temperature value; the other end of the resistor R2 being electrically connected to an output terminal of the comparator T; and a negative input terminal of the comparator T receiving a reference level.
4. The noodle making machine for maintaining the activity of fruit and vegetable enzymes according to claim 2, characterized in that: The control unit (52) comprises an AND gate D1 and a NOT gate D2, wherein the input ends of the AND gate D1 and the NOT gate D2 are electrically connected to the comparison unit (51) to receive a high level or a low level output by the comparison unit (51), the output end of the AND gate D1 is electrically connected to the first solenoid valve (42), and the output end of the NOT gate D2 is electrically connected to the second solenoid valve (44).
5. The noodle making machine for maintaining the activity of fruit and vegetable enzymes according to claim 2, characterized in that: The control unit (52) comprises a relay, and the relay comprises an electromagnet, a normally closed contact and a normally open contact, the electromagnet is electrically connected to the comparison unit (51) and receives a high level or a low level output by the comparison unit (51), the normally open contact is electrically connected to the first solenoid valve (42), and the normally closed contact is electrically connected to the second solenoid valve (44).
6. The noodle making machine for maintaining the activity of fruit and vegetable enzymes according to claim 1, characterized in that: An inner liner (21) is fixedly connected to the inner side of the dough cylinder (2), a cooling water chamber (22) is formed between the inner liner (21) and the dough cylinder (2), and the dough cylinder (2) is connected to a water inlet pipe (23) and a water outlet pipe (24), and both the water inlet pipe (23) and the water outlet pipe (24) are connected to the cooling water chamber (22).
7. A noodle making machine for maintaining the activity of fruit and vegetable enzymes according to claim 6, characterized in that: The cooling water chamber (22) is divided into two areas, the cooling water in the two areas flows in opposite directions, each area is divided into a plurality of branches, and the plurality of branches in the two areas are arranged at intervals.
8. The noodle making machine for maintaining the activity of fruit and vegetable enzymes according to claim 6, characterized in that: The stirring rod (3) is a hollow structure, and both ends of the stirring rod (3) are connected to the cooling water chamber (22).