Full-automatic noodle pressing and rolling equipment

Abstract

The utility model provides full-automatic dough pressing and rolling equipment which comprises a conveying unit, and a primary double-roller extension unit, a stretching, folding and forming unit, a beating and dough standing unit, a lateral inward rolling unit and a secondary double-roller fine pressing unit which are sequentially arranged in the conveying direction of the conveying unit, a plurality of functional units are arranged and automatically controlled, each unit performs different-level processing on dough from primary extension to stretching and folding, beating and dough standing, lateral inward rolling and secondary fine pressing, the dough is fully improved and promoted in all aspects through the multi-level processing mode, and the dough quality is improved. By integrating a plurality of functional units, the whole-process automatic processing of the dough is realized, the production of the finished product with more stable quality and more uniform taste is facilitated, and a remarkable effect is achieved in the aspect of improving the dough chewiness and the finished product quality.

Description

Technical Field

[0001] This application belongs to the field of noodle presses, and particularly relates to a fully automatic noodle pressing and winding device. Background Art

[0002] In pasta making, kneading is a crucial step, which is related to the texture of the dough and the taste of the final product. Traditionally, kneading is done by hand. By fully mixing flour and water and supplemented by the skills and experience of the kneading master, the gluten proteins are activated, giving the dough unique elasticity and toughness. However, this process is labor-intensive and time-consuming, so the invention of the noodle press was born, aiming to replace manual kneading in a mechanized way and improve efficiency.

[0003] Although existing noodle presses can efficiently press the dough to the required thickness and have the function of automatic folding and re-pressing, they still have limitations in simulating the fineness and flexibility of manual kneading. When kneading by hand, the kneading master will flexibly adjust the kneading strength, speed and techniques according to the state and needs of the dough, including pressing, folding, pushing, pulling and even slight hammering. These diverse operations can activate the gluten in all directions and promote the construction of a fine gluten network, making the dough more firm and elastic. In contrast, although the noodle press can perform basic pressing tasks, its operation mode is relatively fixed. Therefore, although the noodle press has an advantage in efficiency, in the pursuit of the chewy texture, taste level and unique flavor of pasta, manual kneading is still difficult to be completely replaced. Therefore, it is particularly important to develop an intelligent kneading device that can simulate various techniques such as pushing, pulling, hammering, pressing and folding in the process of manual kneading. Thus, the existing technology needs to be further improved and enhanced. Summary of the Utility Model

[0004] The present utility model provides a fully automatic noodle pressing and winding device to at least solve or alleviate one or more technical problems in the prior art, or at least provide a beneficial option.

[0005] To achieve the above object, the present utility model provides the following technical solutions:

[0006] A fully automatic noodle pressing and winding device includes a conveying unit, and a primary double-roller stretching unit, a stretching and folding forming unit, a beating and waking unit, a side inward rolling unit and a secondary double-roller fine pressing unit are sequentially arranged along the conveying direction of the conveying unit;

[0007] The primary double-roller stretching unit includes two rollers rotating in opposite directions to initially stretch and thin the initial dough; the stretching, folding and molding unit can stretch the thinned dough during transportation and produce regular folds to promote the formation of a gluten network; the beating and waking-up unit can lightly beat the dough to activate the gluten protein and accelerate the dough proofing; the lateral inward rolling unit can roll the dough from both sides to the center to enhance the compactness of the dough; the secondary double-roller fine pressing unit finely calenders and shapes the dough to achieve all-round and multi-level processing of the dough, thereby improving the dough's chewiness and the quality of the finished product.

[0008] The fully automatic dough pressing and rolling equipment of the present application is equipped with multiple functional units and automatically controlled. From primary extension to stretching and folding, beating and waking up the dough, lateral rolling and secondary fine pressing, each unit processes the dough at different levels. This multi-level processing method enables the dough to be fully improved and enhanced in all aspects, thereby improving the overall quality of the finished product. By integrating multiple functional units, the whole process of dough automation is realized, which helps to produce finished products with more stable quality and more uniform taste, and has a significant effect in improving the elasticity of the dough and the quality of the finished product.

[0009] In a preferred implementation, the stretching and folding forming unit includes an eccentric roller. When the eccentric roller rotates, the side away from the axis and the side close to the axis can periodically contact and stretch the thinned dough passing therethrough, so that alternating thick and thin areas are formed on the surface of the dough. After the dough passes through the action area of ​​the eccentric roller, the dough is folded in a wave shape.

[0010] As the dough is continuously conveyed forward, the periodic rotation of the eccentric roller causes the dough to be continuously stretched and relaxed. This periodic stretching and relaxation causes the dough to show alternating changes in thickness, that is, alternating thick and thin. Finally, when the dough passes through the entire eccentric roller area, its shape will appear wavy, and the waves will stack on each other to form a folding effect.

[0011] In a preferred implementation, the eccentric roller is provided with a plurality of spaced arc-shaped protrusions away from the axial core section to enhance stretching and promote folding formation.

[0012] When the arc-shaped protrusion comes into contact with the dough during the rotation process, due to its shape characteristics, it can generate a more concentrated tensile force on the dough; this concentrated tensile force helps the dough to be more effectively stretched and thinned in specific areas, thereby increasing the ductility and chewiness of the dough.

[0013] In a preferred implementation, the eccentric roller is connected to a servo reduction motor to adjust the rotation speed of the eccentric roller.

[0014] In a preferred implementation, the hitting and dough-proofing unit includes a cam drive device, a swing rod, and a reset member. The swing rod is rotatably mounted on the base, and its lower side abuts against the cam of the cam drive device. The end of the swing rod is connected to a hitting plate. During the rotation of the cam, when the high point of the cam contacts the swing rod, the swing rod swings upward. The reset member can make the swing rod disengage from the high point of the cam and then reset it, so as to drive the hitting plate to regularly hit the proofing dough.

[0015] Through high-frequency hitting, the gluten network in the dough is further stretched and reorganized, which is beneficial to the proofing and fermentation of the dough. At the same time, the heat and mechanical energy generated by hitting also help to activate the yeast activity and accelerate the fermentation process. During the hitting process, the small folds in the dough processed by the aforementioned stretching and folding forming unit are effectively compacted, making the dough structure more compact and uniform. In a preferred implementation, the cam is connected to a servo motor to adjust the swinging frequency of the swing rod.

[0016] In a preferred implementation, the cam is connected to a servo motor to adjust the swinging frequency of the swing rod.

[0017] In a preferred implementation, the lateral inward curling unit includes a conical roller assembly. The conical roller assembly includes two symmetrically arranged conical rolling mills. The diameter of the conical rolling mill gradually decreases from one end to the other end. Its large end is connected to the motor, and its small end is located above the conveying unit. A tapered channel is formed between the two conical rolling mills. The conical rolling mills rotate towards the outside of the conveying unit. After the dough sheet is conveyed and contacts the conical rolling mills, its two sides bend inward and deform.

[0018] In a preferred implementation, it further includes a flour sprinkling and water spraying unit. The flour sprinkling and water spraying unit includes a flour sprinkling component and a water spraying component. The flour sprinkling component / water spraying component is arranged above the conical pressing roller, and sprinkles flour or sprays water on the dough during the process of the dough sheet curling inward.

[0019] In a preferred implementation, the distance between the two roller shafts of the primary double-roller stretching unit and the secondary double-roller fine pressing unit can be adjusted. Description of the Drawings

[0020] The drawings described herein are used to provide a further understanding of the present invention and constitute a part of the present invention. The schematic embodiments of the present invention and their descriptions are used to explain the present application and do not constitute an improper limitation of the present invention. In the drawings:

[0021] Figure 1 It shows a schematic top view structural diagram of a schematic implementation manner of the full-automatic noodle pressing and winding device of the present application;

[0022] Figure 2 It shows a schematic structural diagram of a schematic implementation manner of the stretching and folding forming unit and the hitting and dough-proofing unit of the present application;

[0023] Description of reference numerals:

[0024] 1 - Conveying unit; 2 - Primary double - roller stretching unit; 3 - Stretching and folding forming unit; 30 - Eccentric roller; 300 - Arc - shaped protrusion; 4 - Beating and dough - waking unit; 40 - Swing rod; 41 - Reset part; 42 - Cam; 43 - Beating plate; 5 - Side - inward curling unit; 50 - Tapered roller; 6 - Flour - spreading and water - spraying unit; 7 - Secondary double - roller precision pressing unit. Detailed implementation manners

[0025] In the following, only some exemplary embodiments are simply described. As those skilled in the art can recognize, the described embodiments can be modified in various different ways without departing from the spirit and scope of the present utility model. Therefore, the drawings and the description are considered to be exemplary in nature rather than restrictive.

[0026] In the description of the present utility model, it should be understood that the orientation or positional relationship indicated by the terms "center", "upper", "lower", "front", "rear", "left", "right", "vertical", "horizontal", "top", "bottom", "inner", "outer", "axial", "radial", "circumferential", etc. is based on the orientation or positional relationship shown in the drawings, and is only for the convenience of describing the present utility model and simplifying the description, rather than indicating or implying that the device or element referred to must have a specific orientation, be constructed and operated in a specific orientation. Therefore, it cannot be understood as a limitation to the present utility model. In the present utility model, unless otherwise clearly specified and defined, the first feature being "on" or "under" the second feature may be that the first and second features are in direct contact, or the first and second features are indirectly in contact through an intermediate medium.

[0027] In the present utility model, unless otherwise clearly specified and defined, the terms "installed", "connected", "connected to", "fixed", etc. should be understood in a broad sense. For example, it can be a fixed connection, a detachable connection, or integrated; it can be directly connected, or indirectly connected through an intermediate medium, and it can be the internal communication of two elements or the interaction relationship between two elements. However, indicating a direct connection means that there is no connection relationship constructed through an excessive structure between the two connected main bodies, and only a connection structure is used to connect them to form a whole. For those of ordinary skill in the art, the specific meanings of the above terms in the present utility model can be understood according to specific situations.

[0028] In the present utility model, descriptions such as "first", "second", etc. are only for descriptive purposes and cannot be understood as indicating or implying their relative importance or implicitly indicating the quantity of the indicated technical features. Thus, features defined with "first", "second" may explicitly or implicitly include at least one such feature.

[0029] The present utility model will be described below in conjunction with the accompanying drawings of the specification.

[0030] The specific solution adopted is as follows:

[0031] As Figure 1-2 shown, the present utility model provides a full-automatic noodle pressing and winding device, which includes a conveying unit 1. Along the conveying direction of the conveying unit 1, a primary double-roller stretching unit 2, a stretching and folding forming unit 3, a beating and waking unit 4, a side inward winding unit 5, and a secondary double-roller fine pressing unit 7 are successively arranged;

[0032] The primary double-roller stretching unit 2 includes two oppositely rotating roller shafts to preliminarily stretch and thin the initial dough; the stretching and folding forming unit can stretch the thinned dough during the conveying process and generate regular folds, promoting the formation of the gluten network; the beating and waking unit can slightly beat the dough to activate the gluten protein and accelerate the waking of the dough; the side inward winding unit can wind the dough from both sides to the center to enhance the density of the dough; the secondary double-roller fine pressing unit finely rolls and forms the dough, realizing all-round and multi-level processing of the dough, and improving the chewiness and finished product quality of the dough.

[0033] In the above structure, the primary double-roller stretching unit preliminarily stretches and thins the initial dough through two oppositely rotating roller shafts. This process not only makes the dough more evenly distributed but also lays a foundation for subsequent processing. The gluten network inside the stretched dough begins to be initially formed. During the conveying process, passing through the stretching and folding forming unit, the dough is stretched and generates regular folds, promoting the further construction and strengthening of the gluten network. Stretching stretches and arranges the gluten fibers, while folding helps the interweaving and combination of the gluten fibers, thus significantly improving the chewiness and elasticity of the dough; passing through the beating and waking unit, being subjected to high-frequency slight beating, slightly beating the dough can activate the gluten protein and accelerate the biochemical changes during the waking process of the dough. The activation of the gluten protein helps the formation and stability of the gluten network, further enhancing the chewiness and toughness of the dough; during the process of winding from both sides to the center through the side inward winding unit, not only the density of the dough is enhanced, but also the gluten network is more evenly distributed and strengthened in three-dimensional space. This winding method helps to form a more dense and elastic dough structure.

[0034] Finally, through the fine rolling and forming of the secondary double rollers, the final processing and shaping of the dough are carried out. This process not only makes the surface of the dough smoother and more delicate but also further consolidates the structure of the gluten network, making the chewiness and finished product quality of the dough reach the best state.

[0035] The whole equipment adopts automatic control to ensure the stability and consistency of each processing link, which helps to produce finished products with more stable quality and more uniform taste. From primary extension to stretching and folding, beating and waking up, lateral rolling and secondary precision pressing, each unit processes the dough at different levels. This multi-level processing method makes the dough fully improved and enhanced in all aspects, thereby improving the overall quality of the finished product. By integrating multiple functional units, the whole process of dough is automated. It has a significant effect in improving the dough's elasticity and the quality of the finished product.

[0036] The specific implementation structure of the stretching and folding molding unit 3 is shown in Figure 2 The stretching and folding forming unit includes an eccentric roller 30. When the eccentric roller 30 rotates, the side away from the axis and the side close to the axis can periodically contact and stretch the thinned dough passing through it, so that alternating thick and thin areas are formed on the surface of the dough. After the dough passes through the action area of ​​the eccentric roller, the wave-like folding of the dough is achieved. Specifically, the axis of the eccentric roller does not coincide with its rotation center, resulting in a periodic change in the distance from the surface to the axis of the roller during the rotation process. This design allows the contact state of different parts of the roller with the contact surface to change periodically when the roller rotates. When the end of the eccentric roller away from the axis contacts the dough, since this end is far from the axis and its linear speed is relatively large, it will produce a stretching effect on the dough. This stretching effect causes the dough to be stretched and thinned in this area. As the eccentric roller continues to rotate, the end away from the shaft gradually leaves the dough, while the side close to the shaft begins to contact the dough. Since the side close to the shaft is closer to the axis center, its linear speed is relatively small, so the stretching effect on the dough is also smaller. In some cases, the side close to the shaft may not even contact the dough, thereby not exerting a stretching effect on the dough.

[0037] As the dough is continuously conveyed forward, the periodic rotation of the eccentric roller causes the dough to be continuously stretched and relaxed. This periodic stretching and relaxation causes the dough to show alternating changes in thickness, that is, alternating thick and thin. Finally, when the dough passes through the entire eccentric roller area, its shape will appear wavy, and the waves will stack on each other to form a folding effect.

[0038] Furthermore, multiple spaced arc-shaped protrusions 300 are provided on the eccentric roller away from the axis section to enhance stretching and facilitate folding formation. When the arc-shaped protrusions come into contact with the dough during rotation, due to their shape characteristics, they can generate a more concentrated stretching force on the dough; this concentrated stretching force helps the dough to be stretched and thinned more effectively in specific areas, thereby increasing the extensibility and chewiness of the dough. After the protrusions come into contact with and stretch the dough, as the eccentric roller 30 continues to rotate, the protrusions gradually leave the dough, and the dough begins to retract due to its own elasticity. At this time, the non-stretched dough parts between adjacent protrusions will relatively remain thicker, thus forming natural wrinkles or folds on the dough. These wrinkles or folds not only increase the layering of the dough but also contribute to the formation and strengthening of the gluten network.

[0039] Furthermore, the eccentric roller is connected to a servo reduction motor to adjust the rotation speed of the eccentric roller.

[0040] For the specific implementation structure of the beating and proofing unit, refer to Figure 2 , the beating and proofing unit includes a cam drive device as the power source. The cam drive device includes a rotating cam with a contour of high and low undulations. As the cam rotates, its high points will periodically contact the swing rod. One end of the swing rod is installed on the base through a rotating shaft, enabling it to swing freely around this point. The lower side of the swing rod abuts against the contour of the cam. When the high point of the cam passes by, it will push the swing rod 40 to swing upward. In order to achieve the automatic reset of the swing rod, a reset member 41, such as a spring or an elastic element, is usually installed on the swing rod. When the high point of the cam 42 disengages from the swing rod, the reset member will come into play and make the swing rod quickly return to its initial position to prepare for the next beating. The end of the swing rod is connected to the beating plate 43. When the swing rod swings upward, the beating plate will move accordingly and beat the proofing dough below. Through high-frequency beating, the gluten network in the dough is further stretched and reorganized, which is beneficial to the proofing and fermentation of the dough. At the same time, the heat and mechanical energy generated by the beating also help to activate the yeast activity and accelerate the fermentation process. During the beating process, the small folds in the dough processed by the aforementioned stretching and folding forming unit are effectively compacted, making the dough structure more compact and uniform. In a preferred implementation, the cam is connected to a servo motor to adjust the swinging frequency of the swing rod.

[0041] For the specific implementation structure of the side inward curling unit 5, refer to Figure 1, the lateral inward curling unit includes a conical roller assembly, which is composed of two symmetrically arranged conical rolling mills 50. The diameters of these two rolling mills gradually decrease from one end to the other end, forming a special tapered channel. The large end of the conical rolling mill is connected to the motor to provide power, while the small end is located on the upper side of the conveying unit. When the dough sheet is conveyed between these two conical rolling mills, due to the tapered design of the rolling mills and the rotational direction towards the outside of the conveying unit, the two sides of the dough sheet will be subjected to inward squeezing force and bending force, thus causing the phenomenon of inward bending into a roll.

[0042] Furthermore, it also includes a flour sprinkling and water spraying unit 6, which includes a flour sprinkling component and a water spraying component. The flour sprinkling component / water spraying component is arranged on the upper side of the conical pressing roller. The flour sprinkling and water spraying unit intervenes timely during the process of the dough sheet curling inwards. Among them, the flour sprinkling component can adjust the humidity of the dough to a certain extent by controlling the amount of flour sprinkled, making it more suitable for subsequent processing and shaping requirements. And the water spraying component can spray an appropriate amount of water on the surface of the dough sheet. These waters help to activate the yeast or other leavening agents in the dough and promote the proofing process of the dough. The water can also soften the surface of the dough, making it easier to be processed by subsequent processing equipment. In practical applications, the specific parameters of the flour sprinkling and water spraying unit (such as the amount of flour sprinkled, the amount of water sprayed, the spraying timing, etc.) need to be adjusted and optimized according to factors such as the dough formula, process requirements, and production environment to achieve the best processing effect. The finally curled dough enters the secondary double-roller fine pressing unit for one-time stretching and thinning. The secondary double-roller fine pressing unit uses its precisely controlled double rollers to roll the preliminarily formed dough sheet again. This step can further compress the dough, making its structure more compact and the gluten network more fully stretched and reorganized.

[0043] After the fine pressing treatment by the secondary double rollers, the gluten in the dough is better developed and strengthened, thus improving the chewiness of the dough. This chewiness is particularly important in subsequent production of foods such as steamed buns and noodles, and can endow the products with better elasticity and chewiness.

[0044] As a preferred embodiment of the present application, the distance between the two roller shafts of the primary double-roller stretching unit and the secondary double-roller fine pressing unit can be adjusted, which is prior art and will not be elaborated in this application.

[0045] In the present utility model, the parts not described can be realized by adopting or referring to the existing technologies.

[0046] The above is only the specific embodiment of the present utility model, but the protection scope of the present utility model is not limited thereto. Any person skilled in the art in the technical field disclosed by the present utility model can easily think of various changes or substitutions within the technical scope disclosed by the present utility model, and these should all be covered within the protection scope of the present utility model. Therefore, the protection scope of the present utility model should be subject to the protection scope of the claims.

Claims

1. A fully automatic dough pressing and rolling device, characterized in that: It comprises a conveying unit, and a primary double-roller stretching unit, a stretching and folding forming unit, a beating and waking unit, a lateral inward rolling unit and a secondary double-roller embossing unit are sequentially arranged along the conveying direction of the conveying unit; The primary double-roller stretching unit includes two rollers rotating in opposite directions to initially stretch and thin the initial dough; the stretching, folding and molding unit can stretch the thinned dough during transportation and produce regular folds to promote the formation of a gluten network; the beating and waking-up unit can lightly beat the dough to activate the gluten protein and accelerate the dough proofing; the lateral inward rolling unit can roll the dough from both sides to the center to enhance the compactness of the dough; the secondary double-roller fine pressing unit finely calenders and shapes the dough to achieve all-round and multi-level processing of the dough, thereby improving the dough's chewiness and the quality of the finished product.

2. The fully automatic dough pressing and rolling equipment according to claim 1 is characterized in that: The stretching, folding and forming unit includes an eccentric roller. When the eccentric roller rotates, the side away from the axis and the side close to the axis can periodically contact and stretch the thinned dough passing through it, so that alternating thick and thin areas are formed on the surface of the dough. After the dough passes through the action area of ​​the eccentric roller, the dough is folded in a wave shape.

3. The fully automatic dough pressing and rolling equipment according to claim 2 is characterized in that: The eccentric roller is provided with a plurality of spaced arc-shaped protrusions away from the axial center section to enhance stretching and promote folding formation.

4. The fully automatic dough pressing and rolling equipment according to claim 2, characterized in that: The eccentric roller is connected to a servo reduction motor to adjust the rotation speed of the eccentric roller.

5. The fully automatic dough pressing and rolling equipment according to claim 1 is characterized in that: The dough-beating and proofing unit includes a cam driving device, a swing rod, and a reset member. The swing rod is rotatably installed on the base, and its lower side abuts against the cam of the cam driving device. The end of the swing rod is connected to the striking plate. During the rotation of the cam, the high point of the cam contacts the swing rod to make it swing upward. The reset member can reset the swing rod after it breaks contact with the high point of the cam, so as to drive the striking plate to regularly beat the proofed dough.

6. The fully automatic dough pressing and rolling equipment according to claim 5, characterized in that: The cam is connected to the servo motor to adjust the swing frequency of the swing rod.

7. The fully automatic dough pressing and rolling equipment according to claim 1, characterized in that: The lateral inward rolling unit includes a conical roller assembly, which includes two symmetrically arranged conical rollers. The diameter of the conical roller gradually decreases from one end to the other end. The large end is connected to the motor and the small end is located on the upper side of the conveying unit. A tapered channel is formed between the two conical rollers. The conical rollers rotate toward the outside of the conveying unit. After the dough sheet is conveyed and contacts the conical rollers, its two sides are bent and deformed inward.

8. The fully automatic dough pressing and rolling equipment according to claim 7, characterized in that: It also includes a flour sprinkling and water spraying unit, which includes a flour sprinkling component and a water spraying component. The flour sprinkling component / water spraying component is arranged on the upper side of the conical pressure roller, and sprinkles flour or sprays water on the dough when the dough sheet is rolled inward.

9. The fully automatic dough pressing and rolling equipment according to claim 1, characterized in that: The distance between the two rollers of the primary double-roll stretching unit and the secondary double-roll embossing unit can be adjusted.

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