Dough beating calender

Abstract

The utility model discloses a dough kneading calender which comprises a machine frame, a dough kneading roller, a supporting roller, a calendering roller I and a calendering roller II, the dough kneading roller, the supporting roller, the calendering roller I and the calendering roller II are arranged on the machine frame, the dough kneading roller and the supporting roller are arranged in parallel, a kneading channel is formed between the dough kneading roller and the supporting roller, and the calendering roller I and the calendering roller II form a calendering roller set which is located below the supporting roller. A rolling channel is arranged between the rolling roller I and the rolling roller II, a plurality of dough beating rods which extend in the axial direction and are arranged at equal intervals are arranged at the circumferential position of the dough beating roller, a gear is arranged at one end of each dough beating rod, a gear transmission device is arranged on one side of the dough beating roller, and the gears and the gear transmission device are in driving connection. And the revolution rotating direction and the rotation rotating direction of the dough beating rod are kept opposite. According to the utility model, a traditional manual noodle making mode is used for reference, a beating process is integrated in processing, a gluten network structure in a noodle belt is improved, a micropore structure is more uniform, the quality of the noodle belt is improved, and the adhesion problem of high-moisture noodle belt rolling is solved.

Description

Technical Field

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

[0002] In pasta products, the amount of water added is the primary factor affecting pasta quality, second only to wheat flour. Research on the amount of water added to pasta products is crucial for ensuring quality. The appropriate amount of water can promote the formation of a gluten network within the flour, thereby creating a dough with appropriate viscoelasticity, extensibility, and plasticity. However, high water content in the dough can easily cause the dough sheet to adhere to the "roller" during processing, leading to breakage.

[0003] Industrialized production is the primary development trend in the pasta processing industry, and rolling is a key process in noodle production. Traditional rolling methods, which use multiple rollers to gradually thin the dough sheet to the desired thickness for noodle production, have little impact on improving noodle quality and taste, and are significantly inferior to hand-rolled noodles. High-quality rolling of high-moisture dough or dough sheets is also a challenge facing existing technologies. Utility Model Content

[0004] In order to solve the above problems, the utility model provides a dough beating and calendering machine, which draws on the traditional manual noodle making method and incorporates the beating process into the processing to improve the gluten network structure in the dough strip, while making the microporous structure more uniform, improving the quality of the dough strip, and solving the adhesion problem of high-moisture dough strips during calendering.

[0005] The technical solutions adopted are as follows:

[0006] A dough rolling machine comprises a frame and a dough rolling roller, a support roller, a calendering roller I and a calendering roller II arranged on the frame, the dough rolling roller and the support roller being arranged in parallel, a beating channel being formed between the two, the calendering roller I and the calendering roller II forming a calendering roller group, which is located below the support roller, a calendering channel being provided between the calendering roller I and the calendering roller II, a plurality of dough rolling rods being provided at equal intervals along the axial direction at the circumferential position of the dough rolling, a gear being provided at one end of each dough rolling rod, a gear transmission device being provided on one side of the dough rolling, the gear being driven in connection with the gear transmission device so that the revolution direction of the dough rolling rods is kept opposite to the rotation direction.

[0007] Preferably, the gear transmission device is an arc-shaped rack, which is located outside the beating channel and is fixedly connected to the frame. The rack is used to drive the rotation of at least one of the beating pins closest to the support roller.

[0008] Preferably, the gears at the ends of the three dough beating pins closest to the support roller form a synchronous gear-rack meshing transmission with the rack.

[0009] Further preferably, the linear velocity of the outer vertex of the dough beating pin formed by the revolution of the dough beating roller is equal to the reverse linear velocity formed by the rotation of the dough beating pin.

[0010] Furthermore, the dough beating main shaft of the dough beating roller is driven connected to a drive motor I, the support roller is driven connected to a drive motor II, and the calendering roller group is driven connected to a drive motor III.

[0011] Preferably, the drive motor I, the drive motor II and the drive motor III are all variable frequency motors, and the drive motor II and the drive motor III are respectively connected to an encoder.

[0012] Furthermore, the surfaces of the dough roller, dough stick, support roller, calendering roller I and calendering roller II are coated with a food-grade polytetrafluoroethylene anti-sticking material layer.

[0013] Furthermore, scrapers are installed below the support roller, calendering roller I and calendering roller II along their roller surfaces.

[0014] The technical solution of this utility model has the following advantages:

[0015] A. The present invention draws on the traditional artisan technique of "beating" in handmade noodles, adopts a combination of a beating roller and a calendering roller, and sets a plurality of beating rods in the circumferential direction of the beating roller. These rods are used in conjunction with the traditional calendering roller to quickly beat the upper side of the dough sheet multiple times while thinning it. By making the reverse linear speed difference between the beating roller (revolution) and the beating rods (rotation) close to zero, the noodles are subjected to the dual functions of calendering and vertical beating, giving the noodles a chewy and elastic taste. After beating, a transverse texture is formed on the upper side of the dough sheet, which is then flattened and thinned by a pair of calendering rollers I and II at the bottom.

[0016] B. The outer layers of all the pressing rollers in this invention are made of food-grade polytetrafluoroethylene anti-stick material. At the same time, the setting of the scraper can effectively remove the residual materials adhering to the surface of the noodle roller, keep the roller surface clean, and prevent high-moisture noodles from adhering to the calendering roller. BRIEF DESCRIPTION OF THE DRAWINGS

[0017] 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.

[0018] Figure 1This is a schematic diagram of the overall structure of the calender provided by the utility model;

[0019] Figure 2 This is a working principle diagram of the calender provided by the utility model;

[0020] Figure 3 This is a schematic diagram of the rotation of the dough beating rod set on the dough roller;

[0021] Figure 4 This is a diagram of beating with a dough stick.

[0022] The symbols provided in the figure are explained as follows:

[0023] 1-Rack

[0024] 2-Dough roller

[0025] 21-dough beating stick, 22-gear, 23-gear transmission device, 24-dough beating spindle

[0026] 3-support roller; 4-calendering roller I; 5-calendering roller II, 6-drive motor I; 7-drive motor II

[0027] 8-driving motor III; 9-encoder; 10-dough belt; a-beating channel; b-calendering channel. DETAILED DESCRIPTION

[0028] 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.

[0029] like Figure 1 and Figure 2As shown, the utility model provides a dough rolling machine, including a frame 1 and a dough rolling roller 2, a support roller 3, a calendering roller I4, a calendering roller II5 and a driving device arranged on the frame 1. The dough rolling roller 2 and the support roller 3 are arranged in parallel to form a group, and a beating channel a is formed between the two. When the dough rolling roller 2 beats the dough strip, the support roller 3 plays a supporting role similar to a rolling platform. The calendering roller I4 and the calendering roller II5 form a calendering roller group, which is located below the support roller 3. A calendering channel b is provided between the calendering roller I4 and the calendering roller II5 for flattening and thinning the beaten dough strip 10; a plurality of dough rolling rods 21 are provided at circumferential positions of the dough rolling roller 2 and are arranged at equal intervals along the axial direction. A gear 22 is provided at one end of each dough rolling rod 21. A gear transmission device 23 is provided on one side of the dough rolling roller 2, preferably a circular arc rack. The gear 22 and the gear transmission device 23 form a driving connection so that the revolution direction of the dough rolling rod 21 remains opposite to the rotation direction. The arc-shaped rack is located outside the beating channel a and is fixedly connected to the frame 1. The rack is used to drive the rotation of at least one beating pin 21 closest to the support roller 3. Preferably, the gears 22 at the ends of the three beating pins 21 closest to the support roller 3 form a synchronous gear-rack meshing transmission with the rack, and the three beating pins are driven to rotate synchronously by the rack. Figure 3 shown.

[0030] The drive device includes three drive motors: the dough-beating spindle 24 of the dough-beating roller 2 is connected to a drive motor I6, the support roller 3 is connected to a drive motor II7, and the calendering roller assembly is connected to a drive motor III8. All three drive motors are variable-frequency motors, each connected to an encoder 9. The operating frequency of drive motor III is determined by the operating parameters of the encoder installed on drive motor II. The linear velocity of the outer vertex of the dough-beating rod 21 caused by the revolution of the dough-beating roller 2 is equal to the reverse linear velocity caused by the rotation of the dough-beating rod 21.

[0031] All the dough beating pins in this utility model are evenly spaced around the dough beating roller, with the main beating axis as the center. The beating pins are connected to the bearings of the dough beating roller via a secondary axis. While the beating pins revolve with the main beating axis, they also rotate along the secondary axis under the action of the rack. The beating pins and the dough sheet remain relatively stationary along the direction of movement, rapidly beating the dough sheet downward.

[0032] like Figure 2 As shown, the utility model adopts the method that the linear velocity of the outer vertex of the dough stick formed by the revolution n1 of the dough roller is equal to the reverse linear velocity formed by the rotation n2 of the dough stick. When the dough stick approaches the dough belt, an impact force perpendicular to the dough belt is formed, thereby forging the dough belt. Figure 4 As shown, the beating frequency is positively correlated with the revolution n1.

[0033] To prevent sticking, as a further preferred embodiment of the present invention, the surfaces of the dough roller 2, dough bar, support roller 3, calender roller I4, and calender roller II5 are coated with a food-grade polytetrafluoroethylene (PTFE) anti-sticking material layer, suitable for rolling dough sheets with a moisture content of 35-45%. Furthermore, scrapers (not shown) are installed below the support roller 3, calender roller I4, and calender roller II5 along their surfaces. The scrapers effectively remove any residual material adhering to the dough roller surfaces, keeping them clean and preventing high-moisture dough sheets from adhering to the calender rollers.

[0034] Example 1:

[0035] The diameter of the support roller and the calendering roller group is φ150mm, the diameter of the dough roller is φ310mm, and the diameter of the dough rod is φ60mm.

[0036] The thickness of the strip before processing is 10 mm, the distance between the beating roller and the support roller is 6 mm, and the distance between the calendering roller I and the calendering roller II is 5 mm.

[0037] The dough sheet is 550mm wide and enters from the top of the dough beating and calendering machine. It is first beaten and calendered by the dough beating roller and the support roller. After the first beating and calendering, the dough sheet enters between the calendering rollers under the action of gravity, and is then calendered by the calendering roller group. After the second calendering, the thin dough sheet will enter the next processing stage.

[0038] Example 2:

[0039] The diameter of the support roller and the calendering roller is φ150mm, the diameter of the dough roller is φ310mm, and the diameter of the dough pin is φ60mm.

[0040] The thickness of the strip before processing is 5mm, the distance between the beating roller and the support roller is 3mm, and the distance between the No. 1 calendering roller and the No. 2 calendering roller is 2mm.

[0041] The dough sheet is 550mm wide and enters from the top of the dough beating and calendering machine. It is first beaten and calendered by the dough beating roller and the support roller. After the first beating and calendering, the dough sheet enters between the calendering rollers under the action of gravity and is then calendered by the calendering rollers. After the second calendering, the thin dough sheet will enter the next processing stage.

[0042] Any matters not described in this utility model are applicable to the prior art.

[0043] 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 dough rolling machine, characterized in that: The invention comprises a frame (1) and a dough beating roller (2), a supporting roller (3), a calendering roller I (4) and a calendering roller II (5) arranged on the frame (1); the dough beating roller (2) and the supporting roller (3) are arranged in parallel, and a beating channel (a) is formed between the two; the calendering roller I (4) and the calendering roller II (5) form a calendering roller group, which is located below the supporting roller (3); a calendering channel (b) is provided between the calendering roller I (4) and the calendering roller II (5); a plurality of dough beating rods (21) are provided at equidistant intervals along the axial direction at the circumference of the dough beating roller (2); a gear (22) is provided at one end of each dough beating rod (21); a gear transmission device (23) is provided on one side of the dough beating roller (2); the gear (22) and the gear transmission device (23) form a driving connection so that the revolution direction of the dough beating rod (21) is kept opposite to the rotation direction.

2. The dough rolling machine according to claim 1, characterized in that: The gear transmission device (23) is an arc-shaped rack, which is located outside the beating channel (a) and is fixedly connected to the frame (1). The rack is used to drive the rotation of at least one of the beating rods (21) closest to the support roller (3).

3. The dough rolling machine according to claim 2, characterized in that: The gears (22) at the ends of the three dough-beating rods (21) closest to the support roller (3) form a synchronous gear-and-rack meshing transmission with the rack.

4. The dough rolling machine according to claim 3, characterized in that: The linear velocity of the outer vertex of the dough beating rod (21) formed by the revolution of the dough beating roller (2) is equal to the reverse linear velocity formed by the rotation of the dough beating rod (21).

5. The dough rolling machine according to any one of claims 1 to 4, characterized in that: The dough beating spindle (24) of the dough beating roller (2) is connected to a drive motor I (6), the support roller (3) is connected to a drive motor II (7), and the calendering roller group is connected to a drive motor III (8).

6. The dough rolling machine according to claim 5, characterized in that: The driving motor I (6), the driving motor II (7) and the driving motor III (8) are all variable frequency motors, and the driving motor II (7) and the driving motor III (8) are respectively connected to an encoder (9).

7. The dough rolling machine according to claim 1, characterized in that: The surfaces of the dough beating roller (2), the dough beating rod (21), the supporting roller (3), the calendering roller I (4) and the calendering roller II (5) are coated with a food-grade polytetrafluoroethylene anti-sticking material layer.

8. The dough rolling machine according to claim 1, characterized in that: Scrapers are installed below the support roller (3), calendering roller I (4) and calendering roller II (5) along their roller surfaces.

Images