Dough kneading hook and dough kneading mechanism

Abstract

The utility model provides a dough kneading hook which comprises a hook main body and a shaft connecting part, a first end of the shaft connecting part is fixedly connected with an output shaft of a driving mechanism, a second end of the shaft connecting part is fixedly connected with the hook main body, the hook main body is spirally bent and formed around the center line of the output shaft, and the shaft connecting part is fixedly connected with the hook main body. The hook body comprises a head section, a middle section and a tail section which are sequentially connected, the first end of the head section is connected with the shaft connecting part, the second end of the head section is connected with the middle section, the middle section is an S-shaped rod arranged around the center line of the output shaft, the tail end of the tail section faces downwards, the included angle between the tail section and the center line of the output shaft is a, and the included angle between the tail section and the center line of the output shaft is a. A is an acute angle. The dough kneading hook disclosed by the utility model is provided with a plurality of dough kneading sections, so that a flour mixture can be stirred, rolled, kneaded and extruded, and the flour mixture can be quickly clustered and quickly discharged into a film.

Description

Technical Field

[0001] The utility model relates to the technical field of dough kneading equipment, in particular to a dough kneading hook and a dough kneading mechanism. Background Art

[0002] The dough mixer is a kitchen appliance mainly used in the field of Chinese and Western pastry making. It includes a dough barrel, a driving head and a dough hook. The dough can be kneaded by using the dough hook in conjunction with the dough barrel.

[0003] For example, the Chinese utility model patent with authorization announcement number CN210809028U discloses a new dough mixer, which includes a stirring container and a stirring hook. Figure 2 As shown, the stirring hook is spirally bent, and the end of the stirring hook is used to stir the dough at the bottom of the container, and the end of the stirring hook is tilted upward. The utility model can achieve the effect of stirring and kneading, but in the later stage of the dough mixer, the tilted end of the stirring hook is not conducive to the flour forming a ball, and it will also guide the dough to wrap around the stirring hook, so that the dough rotates together with the stirring hook, and the dough cannot roll and be squeezed along the wall of the mixing container, thereby reducing the quality and efficiency of dough kneading.

[0004] Therefore, in view of the defects of the above-mentioned technology, the existing technology still needs to be improved and developed. Utility Model Content

[0005] The utility model aims to provide a dough kneading hook and a dough kneading mechanism which can improve the dough kneading speed and effect in view of the defects and shortcomings of the prior art.

[0006] In order to achieve the above purpose, the technical solution adopted by the utility model is as follows:

[0007] The utility model provides a dough kneading hook, comprising a hook body and a shaft connecting part, wherein the first end of the shaft connecting part is fixedly connected to the output shaft, the second end of the shaft connecting part is fixedly connected to the hook body, the hook body is spirally bent around the center line of the output shaft, the hook body comprises a first section, a middle section and a tail section connected in sequence, the first end of the first section is connected to the shaft connecting part, the second end of the first section is connected to the middle section, the middle section is an S-shaped rod arranged around the center line of the output shaft, the end of the tail section is downward, the angle between the tail section and the center line of the output shaft is a, and a is an acute angle. Through the above-mentioned structural arrangement, during the dough kneading process, when the dough goes up along the dough kneading barrel, the first section of the dough kneading hook can press the dough downward to make the dough continue to be rolled and kneaded. The middle section of the dough kneading hook is an S-shaped rod. During the dough kneading process, the middle section can make the dough roll and knead along the inner wall of the dough kneading barrel. The tail section of the dough kneading hook is inclined downward, and the angle between the tail section of the dough kneading hook and the center line of the output shaft is an acute angle. During the dough kneading process, the tail section cooperates with the groove at the bottom of the dough kneading barrel to stir and knead the flour mixture at the bottom into a ball. When the dough is kneaded into a certain volume, the tail section can also break the dough at the bottom and knead it into the dough at the upper part without sticking to the dough kneading hook. In general, the dough kneading hook is provided with multiple kneading sections, which can achieve the effects of stirring, rolling, kneading and extruding the flour mixture, so that the flour mixture can quickly form a ball and quickly produce a film.

[0008] According to the above scheme, the end of the tail section rotates around the center line of the output shaft, and the lateral distance between the end of the tail section and the center line of the output shaft is X, and the longitudinal distance between the end of the tail section and the center line of the output shaft is Y. Through the above structural setting, the end of the tail section maintains a certain distance from the center line of the output shaft. During the rotation of the dough hook, the end of the tail section can rotate to form a certain space, making the flour mixture easier to form a ball. If the end of the tail section exceeds or is just at the center line position of the output shaft, the flour mixture will be easily broken up and difficult to form a ball because no space is formed during rotation, and it is also possible to hit the inner wall of the dough barrel.

[0009] According to the above solution, the lateral distance X between the end of the tail section and the center line of the output shaft is ≥4mm, and the longitudinal distance Y between the end of the tail section and the center line of the output shaft is ≥4mm. Through the above structural setting, it is ensured that the end of the tail section forms enough space when rotating.

[0010] According to the above solution, the lateral distance between the end of the tail section and the center line of the output shaft is 8mm≥X≥4mm, and the longitudinal distance between the end of the tail section and the center line of the output shaft is 8mm≥Y≥4mm. Through the above structural setting, it is ensured that the end of the tail section forms enough space when rotating, and at the same time, the end of the tail section is prevented from hitting the dough kneading barrel when rotating.

[0011] According to the above solution, the first section is a C-shaped rod, the first end of the C-shaped rod is nearly parallel to the horizontal plane, and the second end of the C-shaped rod is bent and connected to the middle section. The above structural setting is conducive to the first section contacting and pressing down the dough, so that the dough can continue to be rolled, kneaded and squeezed by the S-shaped rod in the middle section.

[0012] According to the above solution, the shaft connection part and the hook body are integrally connected. Through the above structural arrangement, the hardness and strength of the dough hook are guaranteed, and the quality and service life of the dough hook are improved.

[0013] The utility model also provides a dough kneading mechanism, comprising the dough kneading hook and the dough kneading barrel.

[0014] According to the above scheme, a hill-shaped protrusion is formed at the center of the bottom of the dough-mixing barrel, and an annular groove is formed at the bottom of the dough-mixing barrel. The inner ring side wall of the annular groove transitions to the outer side wall of the hill-shaped protrusion, and the outer ring side wall of the annular groove transitions to the inner side wall of the dough-mixing barrel. The bottom surface of the annular groove is an arc surface, and the end of the tail section points to the center line of the annular groove. It should be noted that the distance between the end of the tail section and the center line of the annular groove is W3, and the value of W3 cannot be too large. If the value of W3 is too large, the end of the tail section will touch the inner wall of the dough-mixing barrel. Through the above structural setting, the space formed when the end of the tail section rotates falls into the annular groove, which is more conducive to the rapid formation of the flour mixture at the bottom of the dough-mixing barrel.

[0015] According to the above scheme, the distance between the hill-shaped protrusion and the tail section is 8mm≥H≥4mm, and the distance between the second end of the middle section and the inner wall of the dough kneading barrel is 8mm≥W1≥4mm. Through the above structural setting, it can be ensured that the utility model is suitable for stirring a small amount of flour mixture into a dough.

[0016] According to the above scheme, the distance between the second end of the first section and the inner wall of the dough mixing barrel is 15mm≥W2≥8mm. Through the above structural setting, the dough can be pressed downward, so that the S-shaped rod in the middle section can roll and squeeze the dough quickly and continuously. In addition, the value of W2 cannot be too large. When the value of W2 is too large, when the amount of extruded dough is small, the dough cannot be pressed downward, and the middle section of the dough mixing hook continuously rolls the dough to form a strip. The strip dough falls out of the dough mixing barrel or the dough moves upward into the machine head and cannot be cleaned, resulting in poor dough mixing effect, too long dough filming time, and the best dough mixing effect cannot be achieved; the value of W2 cannot be too small. When the value of W2 is too small, the power of the product will be too high during dough mixing, the motor will easily heat up, the machine head will shake greatly during dough mixing, and a large amount of dough will push the dough mixing hook upward, which may cause the machine head to break.

[0017] The beneficial effects of the utility model are:

[0018] The first section of the dough kneading hook of the utility model can press the dough downwards during the dough kneading process when the dough goes up along the dough kneading barrel, so that the dough continues to be rolled and kneaded. The middle section of the dough kneading hook is an S-shaped rod. During the dough kneading process, the middle section can make the dough roll and knead along the inner wall of the dough kneading barrel. The tail section of the dough kneading hook is inclined downward, and the angle between the tail section of the dough kneading hook and the center line of the output shaft is an acute angle. During the dough kneading process, the tail section cooperates with the groove at the bottom of the dough kneading barrel to stir and knead the flour mixture at the bottom into a ball. When the dough is kneaded into a certain volume, the tail section can also break the dough at the bottom and knead it into the dough at the upper part without sticking to the dough kneading hook. Generally speaking, the dough kneading hook is provided with a plurality of dough kneading sections, which can stir, roll, knead and squeeze the flour mixture, so that the flour mixture can be quickly formed into a ball and quickly form a film. BRIEF DESCRIPTION OF THE DRAWINGS

[0019] Figure 1 It is a schematic diagram of the top structure of the dough hook of the utility model;

[0020] Figure 2 It is a schematic diagram of the bottom structure of the dough hook of the utility model;

[0021] Figure 3 The dough hook of the utility model rotates clockwise. Figure 1 ;

[0022] Figure 4 The dough hook of the utility model rotates clockwise. Figure 2 ;

[0023] Figure 5 The dough hook of the utility model rotates clockwise. Figure 3 ;

[0024] Figure 6 The dough hook of the utility model rotates clockwise. Figure 4 ;

[0025] Figure 7 This is a schematic diagram of the structure of the dough kneading mechanism of the utility model. Figure 1 ;

[0026] Figure 8 This is a schematic diagram of the structure of the dough kneading mechanism of the utility model. Figure 2 ;

[0027] Fig. 9 This is a schematic diagram of the structure of the dough kneading mechanism of the utility model. Figure 3 ;

[0028] Fig.10 This is the usage state of the dough kneading mechanism described in the utility model. Figure 1 ;

[0029] Fig.11 This is the usage state of the dough kneading mechanism described in the utility model. Figure 2 .

[0030] In the figure: 1. hook body; 2. shaft connection part; 3. output shaft; 4. dough barrel; 5. base; 6. machine head; 7. flour mixture A; 8. dough B; 9. dough C; 11. first section; 12. middle section; 13. tail section; 21. output shaft assembly hole; 31. center line of the output shaft; 41. hill-shaped protrusion; 42. annular groove; 43. center line of the annular groove. DETAILED DESCRIPTION

[0031] The technical solution of the utility model is described below in conjunction with the accompanying drawings and embodiments.

[0032] Example 1

[0033] like Figure 1-6 As shown, the utility model provides a dough kneading hook, including a hook body 1 and an axis connecting part 2, the first end of the axis connecting part 2 is fixedly connected to the output shaft 3, the second end of the axis connecting part 2 is fixedly connected to the hook body 1, the axis connecting part 2 and the hook body 1 are integrally formed and connected, the hook body 1 is spirally bent around the center line of the output shaft 3, the hook body 1 includes a first section 11, a middle section 12 and a tail section 13 connected in sequence, the first end of the first section 11 is connected to the axis connecting part 2, the second end of the first section 11 is connected to the middle section 12, the middle section 12 is an S-shaped rod arranged around the center line of the output shaft 3, the end of the tail section 13 is downward, the angle between the tail section 13 and the center line of the output shaft 3 is a, a is an acute angle, through the above-mentioned structural arrangement, the first section 11 of the dough kneading hook During the dough kneading process, when the dough goes up along the dough kneading barrel 4, the first section 11 can press the dough downward to make the dough continue to be rolled and kneaded. The middle section 12 of the dough kneading hook is an S-shaped rod. During the dough kneading process, the middle section 12 can make the dough roll and knead along the inner wall of the dough kneading barrel 4. The tail section 13 of the dough kneading hook is inclined downward, and the angle between the tail section 13 of the dough kneading hook and the center line 31 of the output shaft is an acute angle. During the dough kneading process, the tail section 13 cooperates with the groove at the bottom of the dough kneading barrel 4 to stir and knead the flour mixture at the bottom into a ball. When the dough is kneaded into a certain volume, the tail section 13 can also break the dough at the bottom and knead it into the dough at the upper part without sticking to the dough kneading hook. In general, the dough kneading hook is provided with multiple dough kneading sections, which can stir, roll, knead and squeeze the flour mixture, so that the flour mixture can be quickly formed into a ball and quickly filmed.

[0034] Furthermore, the end of the tail section 13 rotates around the center line 31 of the output shaft, and the lateral distance between the end of the tail section 13 and the center line 31 of the output shaft is X, and the longitudinal distance between the end of the tail section 13 and the center line 31 of the output shaft is Y. Through the above-mentioned structural setting, the end of the tail section 13 maintains a certain distance from the center line 31 of the output shaft. During the rotation of the dough hook, the rotation of the end of the tail section 13 can form a certain space, making the flour mixture easier to form a ball. If the end of the tail section 13 exceeds or is just at the center line 31 of the output shaft, the flour mixture will be easily broken up and difficult to form a ball because no space is formed during rotation, and it may also hit the inner wall of the dough barrel 4. The utility model preferably has a lateral distance X=8mm between the end of the tail section 13 and the center line 31 of the output shaft, and a longitudinal distance Y=4mm between the end of the tail section 13 and the center line 31 of the output shaft.

[0035] Specifically, the first section 11 is a C-shaped rod, the first end of which is nearly parallel to the horizontal plane, and the second end of which is bent and connected to the middle section 12. The above structure is conducive to the first section 11 contacting and pressing down the dough, so that the dough can continue to be rolled, kneaded, and squeezed by the S-shaped rod of the middle section 12.

[0036] Example 2

[0037] like Figure 7-9 As shown, the utility model also provides a dough kneading mechanism, including the dough kneading hook, dough kneading barrel 4, base 5 and head 6, the head 6 is provided with a driving mechanism, the driving mechanism is provided with the output shaft 3, the shaft connecting portion 2 is provided with an output shaft assembly hole 21, the output shaft 3 is installed in the output shaft assembly hole 21 at one end away from the driving mechanism, the dough kneading barrel 4 is placed on the base 5, the hook body 1 is placed in the dough kneading barrel 4, a hill-shaped protrusion 41 is formed in the center of the bottom of the dough kneading barrel 4, and the dough kneading barrel 4 is formed with an annular groove 42 at the inner bottom, the inner ring side wall of the annular groove 42 transitions to the outer side wall of the hill-shaped protrusion 41, the outer ring side wall of the annular groove 42 transitions to the inner side wall of the dough mixing barrel 4, the bottom surface of the annular groove 42 is an arc surface, the end of the tail section 13 points to the center line 43 of the annular groove, and it should be noted that the distance between the end of the tail section 13 and the center line 43 of the annular groove is W3, and the value of W3 cannot be too large. If the value of W3 is too large, the end of the tail section 13 will touch the inner wall of the dough mixing barrel 4. Through the above-mentioned structural setting, the space formed when the end of the tail section 13 rotates falls into the annular groove 42, which is more conducive to the rapid formation of the flour mixture at the bottom of the dough mixing barrel 4.

[0038] Specifically, the distance H between the hill-shaped protrusion 41 and the tail section 13 is 4 mm, and the distance W1 between the second end of the middle section 12 and the inner wall of the dough kneading barrel 4 is 4 mm. With the above-mentioned structural arrangement, a small amount of flour mixture can be stirred and kneaded into a dough in a short time, for example, a flour mixture formed by adding 300 g of flour and 150 g of water can be stirred and kneaded into a dough in two minutes.

[0039] Furthermore, the distance W2 between the second end of the first section 11 and the inner wall of the dough kneading barrel 4 is 15 mm. With the above-mentioned structural arrangement, the first section 11 of the dough kneading hook can also press down a dough with a small amount or a large amount.

[0040] like Fig.10 As shown, the tail section 13 of the dough hook stirs, squeezes and kneads the flour mixture A7 at the bottom of the dough barrel 4, the middle section 12 of the dough hook rolls, kneads and squeezes the dough B8 that has been formed into a ball, and the head section 11 of the dough hook presses down the top of the dough B8 that moves upward.

[0041] like Fig.11 As shown, after a period of stirring, rolling, kneading and extruding, the entire flour mixture is rolled into a dough C9, and the dough C9 does not stick to the dough hook.

[0042] The above description is only a preferred embodiment of the present utility model, so all equivalent changes or modifications made according to the structure, features and principles described in the scope of the present utility model patent application are included in the scope of the present utility model patent application.

Claims

1. A dough hook, comprising a hook body (1) and a shaft connecting portion (2), wherein a first end of the shaft connecting portion (2) is fixedly connected to an output shaft (3) of a driving mechanism, and a second end of the shaft connecting portion (2) is fixedly connected to the hook body (1), characterized in that: The hook body (1) is formed by spiral bending around the center line (31) of the output shaft, and the hook body (1) comprises a first section (11), a middle section (12) and a tail section (13) which are connected in sequence, the first end of the first section (11) is connected to the shaft connecting portion (2), the second end of the first section 11 is connected to the middle section (12), the middle section (12) is an S-shaped rod arranged around the center line (31) of the output shaft, the end of the tail section (13) is downward, and the angle between the tail section (13) and the center line (31) of the output shaft is a, and a is an acute angle.

2. The dough hook according to claim 1, characterized in that: The end of the tail section (13) rotates around the center line (31) of the output shaft, the lateral distance between the end of the tail section (13) and the center line (31) of the output shaft is X, and the longitudinal distance between the end of the tail section (13) and the center line (31) of the output shaft is Y.

3. The dough hook according to claim 2, characterized in that: The transverse distance X between the end of the tail section (13) and the center line (31) of the output shaft is ≥4 mm, and the longitudinal distance Y between the end of the tail section (13) and the center line (31) of the output shaft is ≥4 mm.

4. The dough hook according to claim 3, characterized in that: The transverse distance between the end of the tail section (13) and the center line (31) of the output shaft is 8mm≥X≥4mm, and the longitudinal distance between the end of the tail section (13) and the center line (31) of the output shaft is 8mm≥Y≥4mm.

5. The dough hook according to claim 1, characterized in that: The first section (11) is a C-shaped rod, the first end of the C-shaped rod is nearly parallel to the horizontal plane, and the second end of the C-shaped rod is bent and connected to the middle section (12).

6. The dough hook according to claim 1, characterized in that: The shaft connection portion (2) and the hook body (1) are integrally formed and connected.

7. A dough kneading mechanism, characterized in that: It comprises the dough kneading hook and dough kneading bucket (4) as described in any one of claims 1 to 6.

8. The dough kneading mechanism according to claim 7, characterized in that: A hill-shaped protrusion (41) is formed at the center of the inner bottom of the dough kneading barrel (4), and an annular groove (42) is formed at the inner bottom of the dough kneading barrel (4). The inner ring side wall of the annular groove (42) transitions to the outer side wall of the hill-shaped protrusion (41), and the outer ring side wall of the annular groove (42) transitions to the inner side wall of the dough kneading barrel (4). The bottom surface of the annular groove (42) is an arc surface, and the end of the tail section (13) points to the center line (43) of the annular groove.

9. The dough kneading mechanism according to claim 8, characterized in that: The distance between the hill-shaped protrusion (41) and the tail section (13) is 8mm≥H≥4mm, and the distance between the second end of the middle section (12) and the inner wall of the dough kneading barrel (4) is 8mm≥W1≥4mm.

10. The dough kneading mechanism according to claim 9, characterized in that: The distance between the second end of the first section (11) and the inner wall of the dough kneading barrel (4) is 15mm≥W2≥8mm.

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