High-water-content kneading dough mixer

Abstract

The utility model discloses a high water-adding kneading dough kneading machine, which comprises a rack, a dough kneading pot body, a dough kneading motor and a control device, the dough kneading pot body, the dough kneading motor and the control device are arranged on the rack, a pot cover assembly capable of being opened and closed is arranged on the dough kneading pot body, the control device is electrically connected with the dough kneading motor, and a dough kneading main shaft is arranged in the dough kneading pot body along the axial direction. The dough kneading main shaft is connected with a transmission main shaft located on the outer side of the dough kneading pot body, the transmission main shaft is in driving connection with a dough kneading motor, and a left spiral stirring shaft and a right spiral stirring shaft are further arranged on the dough kneading main shaft and are arranged front and back in the axial direction of the dough kneading main shaft; the left spiral stirring shaft and the right spiral stirring shaft are arranged on two sides of the transmission main shaft through a radial connecting arm fixed on the transmission main shaft, and a plurality of kneading balls are respectively arranged on the left spiral stirring shaft and the right spiral stirring shaft. The dough mixer well solves the problems that a traditional dough mixer is little in added water, poor in integration of flour and water and incapable of forming a gluten network, and can be used for processing various flour products.

Description

Technical Field

[0001] The utility model belongs to the field of food processing technology equipment, and more specifically, relates to a high-water-added kneading and dough mixing machine, which is used in the dough mixing technology stage of processing noodle products (noodles, steamed buns, dumplings, etc.). Background Art

[0002] Noodles are a staple food ingredient in today's world. my country has a long history of producing noodle-based foods, with a wide variety and diverse styles. Dough mixing is a critical step in noodle processing, and the quality of the noodles is directly related to the mixing process. Dough mixing involves uniformly mixing wheat flour and water under appropriate stirring intensity to form a dough, and is a key step in noodle production. Factors influencing the mixing process include the amount of water added, the mixing time, the stirring speed, and the blade shape. The industry needs to address challenges such as how to mix flour and liquid, balance the relationship between mixing time, stirring speed, and temperature rise, and simulate manual mixing methods to achieve an optimal gluten network structure.

[0003] In industrial noodle production, various types of dough mixers are used, including vertical, horizontal, high-speed continuous, and vacuum mixers. Horizontal mixers are the most commonly used type of mixer in fine noodle production and come in both single-shaft and dual-shaft versions. Depending on the speed of the mixer, mixers can be categorized as either constant-speed or variable-speed. Currently, noodle mixers typically use less than 36% water added to the dough, compared to >50% for traditional handmade hollow noodles. Developing mixers with higher water addition rates that can improve noodle quality is an industry priority. Utility Model Content

[0004] In view of the problems of traditional noodle processing dough mixers, such as insufficient water addition, poor flour and water miscibility, and inability to promote the formation of the gluten network structure inside the dough, the utility model provides a high-water-addition kneading dough mixer that meets the requirements of imitating artificial high-water-addition dough mixing and improves the quality of noodles.

[0005] The technical solutions adopted are as follows:

[0006] A high-water-added kneading dough mixer comprises a frame and a dough mixing pot body, a dough mixing motor and a control device arranged on the frame, the dough mixing pot body being provided with an openable and closable pot cover assembly, the control device being electrically connected to the dough mixing motor, the dough mixing pot body being provided with a dough mixing main shaft arranged along its axial direction, the dough mixing main shaft being connected to a transmission main shaft located outside the dough mixing pot body, the transmission main shaft forming a driving connection with the dough mixing motor, the dough mixing main shaft being further provided with a left spiral stirring shaft and a right spiral stirring shaft, the left spiral stirring shaft and the right spiral stirring shaft being arranged front and back along the axial direction of the dough mixing main shaft, and the left spiral stirring shaft and the right spiral stirring shaft being installed on both sides of the transmission main shaft by radial connecting arms fixed on the transmission main shaft, and a plurality of kneading balls being respectively provided on the left spiral stirring shaft and the right spiral stirring shaft.

[0007] Preferably, the left spiral stirring shaft and the right spiral stirring shaft are arranged in reverse symmetry with the dough kneading axis as the center, and the vertical distance between each point on the left spiral stirring shaft and the right spiral stirring shaft and the dough kneading axis is consistent.

[0008] Further preferably, the left spiral stirring shaft and the right spiral stirring shaft are respectively connected to the dough kneading main shaft through two radial connecting arms.

[0009] Preferably, the left spiral stirring shaft and the right spiral stirring shaft are spiral structures centered on the dough kneading main axis, and the rotation angle between the two is 90°.

[0010] Preferably, the kneading balls pass through the left spiral stirring shaft and the right spiral stirring shaft, and the diameter and spacing of the kneading balls are equal.

[0011] The diameter ratio between the kneading balls and the left-hand spiral stirring shaft and the right-hand spiral stirring shaft is 5-10; and the distance between two adjacent kneading balls is 50-200 mm.

[0012] Furthermore, the frame is provided with a flip motor connected to the dough kneading pot body, and the control device is electrically connected to the flip motor for controlling the flip angle of the dough kneading pot body to be 0° to 180°.

[0013] Furthermore, the pot lid in the pot lid assembly is provided with a powder supply port, a water supply pipe and a pressure relief port which are connected to the dough kneading pot body. The powder supply port and the water supply pipe are respectively connected to the metering powder supply device and the water supply device for injecting flour and water into the dough kneading pot body. The pressure relief port is used to discharge the gas in the dough kneading pot body.

[0014] Preferably, the control device sequentially executes four dough mixing modes, namely, fast powder mixing mode, three-dimensional kneading mode, flexible dough kicking mode and dough discharging mode, on the dough mixing pot by controlling the rotation speed, direction and running time of the dough mixing motor.

[0015] Preferably, the fast powder mixing mode: forward rotation, speed 20-30 rpm, time 2-4 min;

[0016] The three-dimensional kneading mode: forward rotation, speed 15-20 rpm, time 8-10 minutes;

[0017] The flexible kicking mode: forward rotation, speed 10-15 rpm, time 2-4 minutes;

[0018] Reverse, speed 10-15rpm, time 2-4min;

[0019] The noodle-discharging mode: controls the pot lid of the pot lid assembly to open, and controls the flip motor to flip so that the outlet of the noodle-kneading pot body faces downward.

[0020] The technical solution of this utility model has the following advantages:

[0021] A. The high-water-added kneading dough mixer provided by the utility model adopts a unique structural form that combines left and right spiral stirring shafts with kneading balls with a dough mixing main shaft. As the dough spirals in the dough mixing pot, part of the dough rolls from the left and right ends to the middle under the action of the left and right spiral stirring shafts. When the dough is reversed, it rolls from the middle to the ends. The kneading balls on the left and right spiral stirring shafts squeeze and knead local dough, making the dough exhibit a multi-dimensional three-dimensional motion state, simulating the bionic movements of manual kneading, such as kneading, pinching, and kicking, to improve dough quality.

[0022] B. This utility model uses a control device to automatically control flour supply, water supply, lid opening and closing, pot body rotation, and dough kneading parameters, achieving automated dough kneading and dispensing, changing the existing situation of manual dough kneading equipment. Because the entire dough kneading process takes place in a relatively closed environment within the dough kneading pot, the influence of the external environment on the dough kneading process is avoided, ensuring the hygiene and safety of the process.

[0023] C. The control device in the present invention controls the rotation direction, rotation speed and kneading time of the kneading spindle through frequency conversion regulation, and controls the kneading process in stages according to the properties of the dough. It executes four kneading modes in sequence, including fast mixing of flour, medium-speed three-dimensional kneading, and slow flexible kneading process (control of forward and reverse rotation), so as to better blend flour and water, promote the formation of the gluten network structure inside the dough, and meet the requirements of imitating artificial high-water-added kneading.

[0024] D. The present application installs a left spiral stirring shaft and a right spiral stirring shaft on the dough mixing shaft in an antisymmetrical manner, so that the dough mixing shaft is subjected to more uniform force when rotating in the dough mixing pot; a number of kneading balls evenly distributed on the left and right spiral stirring shafts realize kneading of local points of the dough during the process of pushing the dough through spiral extrusion, so that the dough moves from the two ends of the dough mixing shaft to the middle and from the middle to the two ends, imitating the process of human hand kicking the dough. The fusion of water and flour allows the internal tendon structure of the dough to be quickly formed. Combined with the set dough mixing mode running time, it can be used for the processing of different special noodle products. BRIEF DESCRIPTION OF THE DRAWINGS

[0025] In order to more clearly illustrate the specific implementation methods of the present invention, the following will briefly introduce the drawings required for use in the specific implementation methods. Obviously, the drawings described below are some implementation methods of the present invention. For ordinary technicians in this field, other drawings can be obtained based on these drawings without paying any creative work.

[0026] Figure 1 This is a schematic diagram of the overall structure of the device provided by the utility model;

[0027] Figure 2 for Figure 1 Schematic diagram of the internal structure shown;

[0028] Figure 3 This is a schematic diagram of the dough kneading spindle structure provided by the utility model.

[0029] The following are marked in the figure:

[0030] 1-frame; 2-dough pot

[0031] 3-Lid assembly

[0032] 31-pot cover, 32-powder supply port, 33-water supply pipe, 34-pressure relief port, 35-rotating mechanism;

[0033] 4- flip motor; 5- dough kneading spindle; 6- dough kneading motor; 7- control device; 8- transmission spindle;

[0034] 9-left spiral stirring shaft, 10-right spiral stirring shaft; 20-radial connecting arm; 30-kneading ball. DETAILED DESCRIPTION

[0035] The following is a clear and complete description of the technical solution of the present invention in conjunction with the accompanying drawings. Obviously, the embodiments described are only some of the embodiments of the present invention, not all of them. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without making creative efforts are within the scope of protection of the present invention.

[0036] like Figure 1 and Figure 2As shown, the utility model provides a high-water-added kneading dough mixer, comprising a frame 1 and a dough mixing pot body 2, a dough mixing motor 6 and a control device 7 arranged on the frame 1. The dough mixing pot body 2 is provided with an openable and closable pot cover assembly 3, the control device is electrically connected to the dough mixing motor 6, and a dough mixing main shaft 5 arranged along its axial direction is provided inside the dough mixing pot body 2. The dough mixing main shaft 5 is connected to a transmission main shaft 8 located on the outside of the dough mixing pot body 2. The dough mixing main shaft 5 here can form an integral structure with the transmission main shaft 8 and be connected to the frame 1. The transmission main shaft 8 forms a driving connection with the dough mixing motor 6. Of course, the dough mixing motor 6 is preferably a variable frequency motor, which can adjust the speed of the dough mixing main shaft. At the same time, the present invention also provides a left spiral stirring shaft 9 and a right spiral stirring shaft 10 on the dough mixing main shaft 5. The left spiral stirring shaft 9 and the right spiral stirring shaft 10 are arranged front and back along the axial direction of the dough mixing main shaft 5, and the left spiral stirring shaft 9 and the right spiral stirring shaft 10 are installed on both sides of the transmission main shaft 8 through radial connecting arms 20 fixed on the transmission main shaft 8. A plurality of kneading balls 30 are respectively provided on the left spiral stirring shaft 9 and the right spiral stirring shaft 10. Figure 3 As shown, the left spiral stirring shaft 9 and the right spiral stirring shaft 10 are respectively connected to the dough mixing main shaft 5 through two radial connecting arms 20. The left spiral stirring shaft 9 and the right spiral stirring shaft 10 are spiral structures centered on the dough mixing main shaft 5, and the rotation angle between the two is 90°.

[0037] The left and right spiral stirring shafts 9, 10 are arranged in opposite directions, symmetrically around the main mixing axis 5. This ensures a more uniform rotational force on the mixing axis 5, and maintains a consistent vertical distance from each point on the left and right spiral stirring shafts 9, 10. Kneading balls 30 are connected in series to the left and right spiral stirring shafts, with equal diameters and spacing between them, ensuring that each ball maintains a consistent distance from the main mixing axis. The spacing between adjacent kneading balls 30 is 50-200 mm, and the ratio of the ball diameter to the diameter of the left and right spiral stirring shafts is 5-10.

[0038] The pot lid assembly 3 is preferably pneumatically adjustable and includes a pot lid 31, a powder supply port 32 provided on the pot lid 31, a water supply pipe 33, a pressure relief port 34, and a rotating mechanism 35. The rotating mechanism 35 is connected to the pot lid 31 and the dough mixing pot 2. The pot lid 31 rotates a certain angle under the action of the rotating mechanism 35, fully opening the pot lid 31. When the rotating mechanism 35 is controlled to rotate in the opposite direction, the pot lid 31 seals the upper opening of the dough mixing pot 2. The powder supply port 32 can be connected to a metered powder supply device (not shown) to inject a fixed amount of flour into the dough mixing pot 2. The water supply pipe 33 can also be connected to a water supply device (not shown) to inject a fixed amount of water into the dough mixing pot 2. The ratio and amount of flour and water added are controlled by the control device 7. The pressure relief port 34 on the dough mixing pot 2 is used to exhaust gas from the dough mixing pot 2.

[0039] The utility model controls the addition ratio of flour and water according to production needs. Before the dough kneading begins, the pot cover 31 is closed by the rotating mechanism 35 to supply flour, water and mix the flour and water. The air inside the dough kneading pot body 2 is discharged to the outside of the dough kneading pot body 2 through the pressure relief port 34. After the dough kneading is completed, the pot cover 31 is opened by the rotating mechanism 35 to take out the dough, completing the entire dough kneading process.

[0040] In addition, the present invention installs the dough kneading pot body 2 on the frame 1, and a flip motor 4 connected to the dough kneading pot body 2 is also provided on the frame 1. The control device 7 is electrically connected to the flip motor 4 and is used to control the flip angle of the dough kneading pot body 2 to be 0°~180°.

[0041] The dough kneading spindle 5 in the present invention can be controlled by the dough kneading motor 6 to perform frequency conversion speed regulation and forward and reverse rotation settings according to different dough kneading modes.

[0042] The control device 7 is mounted on the frame 1 and can set parameters and monitor the process of the entire dough mixer. The rotation direction of the dough mixer spindle 5 can be set to forward or reverse, and the control is divided into manual mode and fully automatic mode. The dough mixing cycle is about 20 minutes.

[0043] The specific dough kneading process is as follows: The automatic metering powder and water supply devices are equipped, and the corresponding speed and time for each kneading mode are set on the operating screen. The pot lid 31 is closed by the action of the flip motor 4. Flour and water enter the kneading pot 2 through the powder supply port 32 and water supply pipe 33 on the upper part of the pot lid assembly 3 according to the required proportions. The internal air is discharged to the outside of the kneading pot 2 through the pressure relief port 34. The kneading spindle 5, driven by the kneading motor 6, stirs the flour and water. The dough is then formed into a uniform dough through a series of steps: rapid powder mixing (after powder feeding, water + powder mixing), medium-speed three-dimensional kneading (to promote starch hydrolysis to form gluten), slow flexible kneading (to strengthen the gluten network), and forward and reverse rotation. After the kneading is completed, the flip motor 4 is controlled to operate, causing the kneading pot 2 to flip 180 degrees, with the outlet of the kneading pot 2 facing downward. The dough is then removed by the reverse rotation of the kneading spindle 5.

[0044] Specific parameters can be set on the operating screen of the control device 7, for example:

[0045] The dough kneading capacity is 200kg / time (flour usage), the amount of water added is 48%, the amount of salt added is 1.5%, the moisture content of the dough is 41%, the dough kneading cycle is 20 minutes (including 2 minutes for feeding and discharging the dough), and the temperature rise of the dough kneading is ≤5°C.

[0046] (1) Fast powder mixing mode: forward rotation, speed 20-30 rpm, time 3 minutes.

[0047] (2) Three-dimensional kneading mode: forward rotation, speed 15-20 rpm, time 9 minutes.

[0048] (3) Flexible kicking mode: forward rotation, speed 10-15 rpm, time 3 minutes;

[0049] Reverse, speed 10-15rpm, time 3 minutes.

[0050] Of course, the speed, direction and running time can also be adjusted according to the requirements of the noodle products being made, which will not be described here.

[0051] The control device 7 in the present invention controls the rotation direction, rotation speed and kneading time of the kneading main shaft 5 through frequency conversion regulation, and controls the kneading process in stages according to the properties of the dough, and executes four kneading modes in sequence, including fast mixing of flour, medium-speed three-dimensional kneading, and slow flexible kicking process (control of forward and reverse rotation). While the dough rotates in a spiral, part of the dough rolls from the left and right ends to the middle, accompanied by bionic actions such as kneading, pinching, and kicking, presenting a multi-dimensional three-dimensional motion state, so that the flour and water are better integrated, and the formation of the gluten network structure inside the dough is promoted, meeting the requirements of imitating artificial high-water-added kneading. The amount of water added to the flour can reach 46%-52%, so that the moisture content of the dough reaches 40.3%-42.6%.

[0052] Any matters not described in this utility model are applicable to the prior art.

[0053] Obviously, the above embodiments are merely examples for clarity of explanation and are not intended to limit the implementation methods. Those skilled in the art will readily appreciate that other variations or modifications based on the above descriptions are possible. It is not necessary and impossible to enumerate all implementation methods here. Obvious variations or modifications arising therefrom remain within the scope of protection of the present invention.

Claims

1. A high-water-added kneading dough mixer, comprising a frame (1), a dough mixing pot (2) arranged on the frame (1), a dough mixing motor (6), and a control device (7), wherein the dough mixing pot (2) is provided with an openable and closable pot cover assembly (3), and the control device is electrically connected to the dough mixing motor (6), characterized in that: The dough kneading pot body (2) is provided with a dough kneading main shaft (5) arranged along its axial direction, the dough kneading main shaft (5) is connected to a transmission main shaft (8) located outside the dough kneading pot body (2), and the transmission main shaft (8) is connected to the dough kneading motor (6) in a driving manner. The dough kneading main shaft (5) is also provided with a left spiral stirring shaft (9) and a right spiral stirring shaft (10), the left spiral stirring shaft (9) and the right spiral stirring shaft (10) are arranged in a front-to-rear manner along the axial direction of the dough kneading main shaft (5), and the left spiral stirring shaft (9) and the right spiral stirring shaft (10) are installed on both sides of the transmission main shaft (8) through radial connecting arms (20) fixed on the transmission main shaft (8), and a plurality of kneading balls (30) are respectively provided on the left spiral stirring shaft (9) and the right spiral stirring shaft (10).

2. The high water addition kneading and dough mixing machine according to claim 1, characterized in that: The left spiral stirring shaft (9) and the right spiral stirring shaft (10) are arranged in reverse symmetry with the dough kneading main axis (5) as the center, and the vertical distance between each point on the left spiral stirring shaft (9) and the right spiral stirring shaft (10) and the dough kneading main axis (5) is consistent.

3. The high water addition kneading and dough mixing machine according to claim 2, characterized in that: The left spiral stirring shaft (9) and the right spiral stirring shaft (10) are respectively connected to the dough kneading main shaft (5) via two radial connecting arms (20).

4. The high water addition kneading dough mixer according to claim 1, characterized in that: The left spiral stirring shaft (9) and the right spiral stirring shaft (10) are spiral structures centered on the dough kneading main shaft (5), and the rotation angle between the two is 90°.

5. The high water addition kneading and dough mixing machine according to any one of claims 1 to 4, characterized in that: The kneading balls (30) pass through the left spiral stirring shaft (9) and the right spiral stirring shaft (10), and the diameters and spacings of the kneading balls (30) are equal.

6. The high water addition kneading dough mixer according to claim 5, characterized in that: The diameter ratio between the kneading balls (30) and the left-hand spiral stirring shaft (9) and the right-hand spiral stirring shaft (10) is 5-10; the distance between two adjacent kneading balls is 50-200 mm.

7. The high water addition kneading dough mixer according to claim 5, characterized in that: The frame (1) is further provided with a flip motor (4) connected to the dough kneading pot (2), and the control device (7) is electrically connected to the flip motor (4) for controlling the flip angle of the dough kneading pot (2) to be 0° to 180°.

8. The high water addition kneading and dough mixing machine according to claim 1, characterized in that: The pot cover (31) in the pot cover assembly (3) is provided with a powder supply port (32), a water supply pipe (33) and a pressure relief port (34) which are in communication with the dough kneading pot body (2). The powder supply port (32) and the water supply pipe (33) are respectively connected to a metering powder supply device and a water supply device for injecting flour and water into the dough kneading pot body (2). The pressure relief port (34) is used to discharge gas in the dough kneading pot body (2).

9. The high water addition kneading dough mixer according to claim 7, characterized in that: The control device (7) controls the rotation speed, direction and running time of the dough kneading motor (6) to sequentially execute four dough kneading modes, namely, a fast powder mixing mode, a three-dimensional kneading mode, a flexible dough kicking mode and a dough discharging mode, on the dough kneading pot (2).

10. The high water addition kneading dough mixer according to claim 9, characterized in that: The fast powder mixing mode: forward rotation, speed 20-30 rpm, time 2-4 minutes; The three-dimensional kneading mode: forward rotation, speed 15-20 rpm, time 8-10 minutes; The flexible kicking mode: forward rotation, speed 10-15 rpm, time 2-4 minutes; Reverse, speed 10-15rpm, time 2-4min; The noodle discharging mode: controlling the pot cover (31) of the pot cover assembly (3) to open, and controlling the flip motor (4) to flip, so that the outlet of the noodle kneading pot body (2) faces downward.

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