Manufacturing equipment of micro-fermented active noodles

Abstract

The utility model discloses manufacturing equipment for micro-fermentation active noodles, which belongs to the technical field of noodle processing equipment and comprises a fermentation tank and a tank cover detachably connected to the top of the fermentation tank, and a turntable is rotatably connected to the bottom of an inner cavity of the fermentation tank. A plurality of stirring rods are fixedly connected to the edge part of the upper surface of the rotating disc, a plurality of stirring rods are arranged at the radial position of the rotating disc, and a speed reducing motor is mounted at the bottom of the outer side of the fermentation tank. The driving motor is started to drive the auger to operate, so that the yeast powder is conveyed downwards, the yeast powder enters the inner cavity of the fermentation tank through a plurality of longitudinally arranged through holes in the conveying process and is mixed with flour, the yeast powder is dispersed and enters the fermentation tank and is mixed with dough, and the yeast powder can be uniformly mixed with the dough.

Description

Technical Field

[0001] The utility model relates to the technical field of noodle processing equipment, and more specifically, to a production device for micro-fermented active noodles. Background Technique

[0002] Noodles originated in China and have a production and consumption history of more than four thousand years. Noodles are a healthy food that is simple to make, convenient to eat, nutritious, and can be used as both a staple food and a fast food. They have long been accepted and loved by people around the world. Delicious noodles are almost always mild and chewy, developing the flavor of pasta to the extreme. During the processing and production of noodles, the dough needs to be fermented. When existing similar biological fermentation devices for processing giant salamander noodles are in use, yeast cannot be added intermittently and within a certain range in a scattered manner. Yeast is prone to aggregating in one place, affecting the mixing efficiency of yeast and the dough, resulting in poor overall fermentation effect of the device.

[0003] The patent authorization number CN216753412U discloses a biological fermentation device for processing giant salamander noodles. Through the rotating shaft cooperating with the linkage assembly, the yeast is intermittently and evenly scattered and then falls, improving its mixing efficiency with the dough and enhancing its fermentation effect. Moreover, this device can ferment at a constant temperature, further improving its fermentation effect.

[0004] However, in the device with the patent authorization number CN216753412U, the yeast in the yeast box falls into the interior of the fermentation chamber through the second material scattering groove on the yeast box and the first material scattering groove on the second gear, causing the yeast to be intermittently and evenly scattered. The first linkage rod and the second linkage rod are used to make the dispersing shaft body rotate. The yeast powder falling from the first material scattering groove is dispersed by the dispersing blades on the dispersing shaft body. Due to the influence of the fluidity of the flour during the mixing process, it is very difficult to evenly mix the dispersed yeast powder into the dough through a single stirring method. Therefore, we propose a production device for micro-fermented active noodles to solve the above existing problems. Content of the Utility Model

[0005] 1. Technical Problem to be Solved

[0006] Aiming at the problems existing in the prior art, the purpose of the utility model is to provide a production device for micro-fermented active noodles. It can add an appropriate amount of yeast powder through the feed hopper, enter the transmission cylinder through the feed pipe, and start the drive motor to drive the auger to operate, thereby conveying the yeast powder downward. During the conveying process, the yeast powder enters the inner cavity of the fermentation tank through a plurality of longitudinally arranged through holes and mixes with the flour, enabling the yeast powder to be dispersed into the fermentation tank and mixed with the dough, and making the yeast powder evenly mixed with the dough.

[0007] 2. Technical Solution

[0008] To solve the above problems, the present utility model adopts the following technical solutions.

[0009] A production device for micro-fermented active noodles, comprising a fermentation tank and a tank cover detachably connected to the top of the fermentation tank. A turntable is rotatably connected to the bottom of the inner cavity of the fermentation tank. A stirring rod is fixedly connected to the edge part of the upper surface of the turntable, and a plurality of the stirring rods are arranged in the radial position of the turntable.

[0010] A reduction motor is installed at the bottom of the outer side of the fermentation tank, and the power output end of the reduction motor is in transmission connection with the turntable.

[0011] A conveying cylinder is fixedly connected to the middle of the tank cover, and the bottom end of the conveying cylinder extends to the upper surface of the turntable. A driving motor is installed at the top end of the conveying cylinder. An auger is installed inside the conveying cylinder and is in transmission connection with the power output end of the driving motor. Through holes are formed in the outer wall of the conveying cylinder below the tank cover. A feed pipe is conductively connected to the outer wall of the conveying cylinder above the tank cover, and a feed hopper is installed at the top end of the feed pipe.

[0012] A feeding hopper is fixedly connected to the edge part of the upper surface of the tank cover.

[0013] Furthermore, the fermentation tank is composed of an outer lining layer and an inner lining layer, and a sandwich layer is arranged between the outer lining layer and the inner lining layer.

[0014] Furthermore, the sandwich layer arranged between the outer lining layer and the inner lining layer is filled with heat-insulating cotton.

[0015] Furthermore, a rotating shaft penetrating the bottom of the fermentation tank is installed in the middle of the lower surface of the turntable, and the rotating shaft is connected to the power output end of the reduction motor through a coupling.

[0016] Furthermore, a dynamic seal is installed at the combination part of the rotating shaft and the bottom of the fermentation tank.

[0017] Furthermore, multiple groups of the through holes are equidistantly arranged in the axial position of the conveying cylinder, and two through holes are symmetrically arranged in the radial position of each group of the through holes.

[0018] Furthermore, the outer diameter of the auger is adapted to the inner diameter of the conveying cylinder.

[0019] 3. Beneficial effects

[0020] Compared with the prior art, the advantages of the present utility model are as follows:

[0021] (1) In this solution, the prepared flour and water for noodle processing are added into the fermentation tank through the feeding hopper. The reduction motor is started to drive the turntable to rotate, and the stirring rod is used to mix the flour. During the mixing process, an appropriate amount of yeast powder is added through the feeding hopper and enters the conveying cylinder through the feeding pipe. The driving motor is started to drive the auger to operate, so as to convey the yeast powder downward. During the conveying process, the yeast powder enters the inner cavity of the fermentation tank through a plurality of longitudinally arranged through holes and is mixed with the flour, enabling the yeast powder to be evenly dispersed into the fermentation tank and mixed with the dough, so that the yeast powder can be evenly mixed with the dough.

[0022] (2) In this solution, the heat insulation cotton arranged between the outer lining layer and the inner lining layer can play a role in keeping the dough inside the fermentation tank warm, enabling the inside of the fermentation tank to be in a relatively constant temperature state, thereby improving the efficiency of dough fermentation. Brief Description of the Drawings

[0023] Figure 1 is a three-dimensional structural schematic diagram of the present utility model;

[0024] Figure 2 is a side view schematic diagram of the fermentation tank of the present utility model;

[0025] Figure 3 is a sectional view schematic diagram of the A-A part of the fermentation tank of the present utility model;

[0026] Figure 4 is a side view schematic diagram of the conveying cylinder of the present utility model;

[0027] Figure 5 is a sectional view schematic diagram of the B-B part of the conveying cylinder of the present utility model;

[0028] Figure 6 is an enlarged schematic diagram of part A of the present utility model.

[0029] Explanation of the reference numerals in the drawings:

[0030] 1. Fermentation tank; 2. Tank cover; 3. Turntable; 4. Stirring rod; 5. Reduction motor; 6. Rotating shaft; 7. Conveying cylinder; 8. Driving motor; 9. Through hole; 10. Feeding pipe; 11. Feeding hopper; 12. Feeding hopper; 13. Outer lining layer; 14. Inner lining layer; 15. Heat insulation cotton; 16. Auger. Detailed Embodiment

[0031] Next, the technical solutions in the embodiments of the present utility model will be clearly and completely described in conjunction with the drawings in the embodiments of the present utility model; obviously, the described embodiments are only a part of the embodiments of the present utility model, rather than all of the embodiments. Based on the embodiments of the present utility model, all other embodiments obtained by those of ordinary skill in the art without creative efforts shall fall within the protection scope of the present utility model.

[0032] Example:

[0033] Please refer to Figure 1-6 , a production device for micro-fermented active noodles, including a fermentation tank 1 and a tank cover 2 detachably connected to the top of the fermentation tank 1. A turntable 3 is rotatably connected to the bottom of the inner cavity of the fermentation tank 1. Stirring rods 4 are fixedly connected to the edge part of the upper surface of the turntable 3, and a plurality of stirring rods 4 are arranged in the radial position of the turntable 3;

[0034] A speed reduction motor 5 is installed at the outer bottom of the fermentation tank 1, and the power output end of the speed reduction motor 5 is in transmission connection with the turntable 3;

[0035] A conveying cylinder 7 is fixedly connected to the middle of the tank cover 2, and the bottom end of the conveying cylinder 7 extends to the upper surface of the turntable 3. A driving motor 8 is installed at the top end of the conveying cylinder 7. An auger 16 in transmission connection with the power output end of the driving motor 8 is installed inside the conveying cylinder 7. A through hole 9 is opened on the outer wall of the conveying cylinder 7 below the tank cover 2. A feed pipe 10 is conductively connected to the outer wall of the conveying cylinder 7 above the tank cover 2. A feed hopper 11 is installed at the top end of the feed pipe 10;

[0036] A feeding hopper 12 is fixedly connected to the edge part of the upper surface of the tank cover 2;

[0037] It should be noted that when the production device for micro-fermented active noodles is in use, the flour and water prepared for noodle processing are added to the fermentation tank 1 through the feeding hopper 12. The speed reduction motor 5 is started to drive the turntable 3 to rotate, and the stirring rods 4 are used to mix the flour. During the mixing process, an appropriate amount of yeast powder is added through the feed hopper 11 and enters the conveying cylinder 7 through the feed pipe 10. The driving motor 8 is started to drive the auger 16 to operate, so as to convey the yeast powder downward. During the conveying process, the yeast powder enters the inner cavity of the fermentation tank 1 through a plurality of longitudinally arranged through holes 9 and is mixed with the flour, enabling the yeast powder to be evenly dispersed into the fermentation tank 1 and mixed with the dough, and enabling the yeast powder to be evenly mixed with the dough.

[0038] As Figure 3 , Figure 6 shown, the fermentation tank 1 is composed of an outer lining layer 13 and an inner lining layer 14, and a sandwich layer is provided between the outer lining layer 13 and the inner lining layer 14. Heat-insulating cotton 15 is filled in the sandwich layer provided between the outer lining layer 13 and the inner lining layer 14;

[0039] It should be noted that the heat-insulating cotton 15 provided between the outer lining layer 13 and the inner lining layer 14 can play a role in keeping the dough inside the fermentation tank 1 warm, enabling the inside of the fermentation tank 1 to be in a relatively constant temperature state, thereby improving the efficiency of dough fermentation.

[0040] As Figure 3As shown in the figure, a rotating shaft 6 penetrating the bottom of the fermentation tank 1 is installed in the middle of the lower surface of the turntable 3, and the rotating shaft 6 is connected to the power output end of the reduction motor 5 through a coupling. A dynamic seal is installed at the joint where the rotating shaft 6 combines with the bottom of the fermentation tank 1;

[0041] It should be noted that by setting the dynamic seal, the leakage of the materials inside the fermentation tank 1 can be effectively prevented.

[0042] As Figure 4 、 Figure 5 shown, multiple groups of through holes 9 are equidistantly arranged in the axial position of the conveying cylinder 7, and two through holes 9 are symmetrically arranged in the radial position of the conveying cylinder 7 in each group. The outer diameter of the auger 16 is adapted to the inner diameter of the conveying cylinder 7;

[0043] It should be noted that by driving the auger 16 to rotate through the driving motor 8, the yeast powder is conveyed downward. During the conveying process, the yeast powder enters the inner cavity of the fermentation tank 1 through multiple longitudinally arranged through holes 9 and is mixed with the flour, so that the yeast powder is dispersed into the fermentation tank 1 and mixed with the dough.

[0044] During use: The flour and water prepared for noodle processing are added into the fermentation tank 1 through the feeding hopper 12. The reduction motor 5 is started to drive the turntable 3 to rotate, so as to mix the flour with the stirring rod 4. During the mixing process, an appropriate amount of yeast powder is added through the feeding hopper 11 and enters the conveying cylinder 7 through the feeding pipe 10. The driving motor 8 is started to drive the auger 16 to rotate, so as to convey the yeast powder downward. During the conveying process, the yeast powder enters the inner cavity of the fermentation tank 1 through multiple longitudinally arranged through holes 9 and is mixed with the flour, so that the yeast powder is dispersed into the fermentation tank 1 and mixed with the dough.

[0045] The above is only the preferred specific implementation manner of the present invention; however, the protection scope of the present invention is not limited thereto. Any person skilled in the art within the technical scope disclosed by the present invention, according to the technical solution of the present invention and its improved concept, makes equivalent substitutions or changes, and should be covered by the protection scope of the present invention.

Claims

1. A device for making micro-fermented active noodles, comprising a fermentation tank (1) and a tank cover (2) detachably connected to the top of the fermentation tank (1), characterized in that: A turntable (3) is rotatably connected to the bottom of the inner cavity of the fermentation tank (1); a stirring rod (4) is fixedly connected to the edge of the upper surface of the turntable (3); and a plurality of stirring rods (4) are arranged at radial positions of the turntable (3); A reduction motor (5) is installed at the outer bottom of the fermentation tank (1), and the power output end of the reduction motor (5) is drivingly connected to the turntable (3); A conveying cylinder (7) is fixedly connected to the middle of the tank cover (2), and the bottom end of the conveying cylinder (7) extends to the upper surface of the turntable (3), a driving motor (8) is installed at the top of the conveying cylinder (7), and an auger (16) drivingly connected to the power output end of the driving motor (8) is installed on the inner side of the conveying cylinder (7), a through hole (9) is opened on the outer wall of the conveying cylinder (7) located below the tank cover (2), and a feeding pipe (10) is conductively connected to the outer wall of the conveying cylinder (7) located above the tank cover (2), and a feeding hopper (11) is installed on the top of the feeding pipe (10); A feeding hopper (12) is fixedly connected to the edge of the upper surface of the tank cover (2).

2. The micro-fermented active noodle making device according to claim 1, characterized in that: The fermentation tank (1) is composed of an outer lining layer (13) and an inner lining layer (14), and an interlayer is provided between the outer lining layer (13) and the inner lining layer (14).

3. The micro-fermented active noodle making device according to claim 2, characterized in that: The interlayer arranged between the outer lining layer (13) and the inner lining layer (14) is filled with thermal insulation cotton (15).

4. The micro-fermented active noodle making device according to claim 1, characterized in that: A rotating shaft (6) penetrating the bottom of the fermentation tank (1) is installed in the middle of the lower surface of the rotating disk (3), and the rotating shaft (6) is connected to the power output end of the reduction motor (5) through a coupling.

5. The micro-fermented active noodle making device according to claim 4, characterized in that: A dynamic seal is installed at the location where the rotating shaft (6) is combined with the bottom of the fermentation tank (1).

6. The micro-fermented active noodle making device according to claim 1, characterized in that: The through holes (9) are arranged in a plurality of groups at equal intervals in the axial position of the conveying cylinder (7), and each group of the through holes (9) has two symmetrically arranged in the radial position of the conveying cylinder (7).

7. The micro-fermented active noodle making device according to claim 1, characterized in that: The outer diameter of the auger (16) is matched with the inner diameter of the conveying cylinder (7).

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