Dough kneading structure and dough kneading machine thereof

Abstract

The utility model relates to a dough kneading structure and a dough kneading machine thereof, the dough kneading structure comprises a dough kneading cup body, the dough kneading cup body comprises a stirring cavity, a first stand column arranged in the middle of the stirring cavity, and a second stand column inserted on the first stand column, the pair of main stirring parts and the pair of auxiliary stirring parts extend outwards in the circumferential direction of the root of the second stand column, the pair of main stirring parts are symmetrically arranged along the central axis of the second stand column, the auxiliary stirring parts are integrally connected with the inner sides of the surfaces of the main stirring parts, first arc surface parts are arranged on the outer sides of the main stirring parts, and second arc surface parts are arranged on the outer sides of the auxiliary stirring parts. A second arc surface part and a third arc surface part are sequentially arranged on the outer side of the auxiliary stirring part from the position close to the second stand column to the outside. According to the dough kneading structure and the dough kneading machine thereof disclosed by the utility model, due to the special arc surface design of the main stirring part and the auxiliary stirring part and the arrangement of the main stirring part and the auxiliary stirring part on the second stand column at different heights, all-directional stirring of dough can be realized in the dough kneading process, so that the uniformity of the dough is improved.

Description

Technical Field

[0001] The utility model relates to the field of dough kneading appliances, in particular to a dough kneading structure and a dough kneading machine. Background Art

[0002] Dough mixers are primarily used for making pasta in a home environment, such as bread, pizza, steamed buns, noodles, etc. Their core function is to simplify the dough-making process, which involves mixing flour with water or other liquid ingredients and kneading them into a uniform dough.

[0003] While household dough mixers offer convenience for home baking and pasta making, existing products still have some shortcomings. Current dough mixing components typically consist of a drive shaft connected to simple, curved mixing blades. These blades may not fully contact all the dough within the mixing cup, resulting in uneven mixing and low kneading efficiency. Utility Model Content

[0004] The utility model provides a dough kneading structure and a dough kneading machine thereof, aiming to solve at least one of the technical problems existing in the prior art.

[0005] The technical solution of the present utility model is a dough kneading structure, which includes: a dough kneading cup body, the dough kneading cup body including a stirring cavity and a first column arranged in the middle of the stirring cavity, a second column inserted on the first column, a pair of main stirring parts and a pair of auxiliary stirring parts extending circumferentially outward from the root of the second column, the pair of main stirring parts being axially symmetrically arranged along the central axis of the second column, the auxiliary stirring parts being integrally connected to the inner side of the surface of the main stirring part, a first arc surface portion being provided on the outer side of the main stirring part, a second arc surface portion and a third arc surface portion being provided on the outer side of the auxiliary stirring part in sequence from close to the second column to the outside, wherein the curvature of the third arc surface portion is not equal to the curvature of the second arc surface portion, the curvature of the first arc surface portion, the second arc surface portion and the third arc surface portion are in the same direction, and wherein each of the main stirring parts is respectively arranged at a different height connection of the root of the second column.

[0006] Furthermore, the roots of the adjacent main stirring parts and the roots of the auxiliary stirring parts are integrally connected via an inclined receiving portion, and the inner side portion of the receiving portion is integrally connected to the outer side wall of the second column.

[0007] Furthermore, the second arc surface portion and the third arc surface portion have the same height.

[0008] Furthermore, the heights of the second arc surface portion and the third arc surface portion are both greater than the height of the first arc surface portion.

[0009] Furthermore, the second arc surface portion and the third arc surface portion transition to the surface of the main stirring portion through an arc surface.

[0010] Furthermore, the inner sides of the main stirring section and the auxiliary stirring section are the same inner side surface, which is provided with a fourth arc surface portion, and the outer side surface of the receiving section is provided with a fifth arc surface portion, and the two ends of the fifth arc surface portion are respectively connected to the first arc surface portion and the fourth arc surface portion, and the height of the fifth arc surface portion is equal to the height of the fourth arc surface portion.

[0011] Furthermore, the height of the fifth arc surface portion is greater than the height of the first arc surface portion.

[0012] Furthermore, the cross-sectional width of the second column gradually increases from top to bottom, and the second column, the main stirring part and the auxiliary stirring part are all made of plastic.

[0013] Furthermore, the edge of the inner bottom wall of the dough kneading cup body close to the inner side wall is a bevel transition.

[0014] A dough mixer is characterized by comprising a main unit, a mixing cup body and the dough mixing structure as described above that cooperate with each other.

[0015] The beneficial effects of the utility model include:

[0016] The dough kneading structure design includes a main stirring section and an auxiliary stirring section, which improves the kneading efficiency and can achieve uniform mixing of flour and water in a shorter time; the special arc surface design of the main stirring section and the auxiliary stirring section, as well as their setting at different heights on the second column, enable all-round stirring of the dough during the kneading process, thereby improving the uniformity of the dough.

[0017] In addition, additional aspects and advantages of the present invention will be given in part in the following description, and in part will become obvious from the following description, or will be learned through practice of the present invention. BRIEF DESCRIPTION OF THE DRAWINGS

[0018] Figure 1 It is an overall schematic diagram of a dough kneading structure according to an embodiment of the present utility model.

[0019] Figure 2 It is a longitudinal sectional schematic diagram of a noodle kneading structure according to an embodiment of the present utility model.

[0020] Figure 3 This is a schematic diagram of a stirring mechanism according to a first angle of an embodiment of the present invention.

[0021] Figure 4 It is a top view of the stirring mechanism according to an embodiment of the present utility model.

[0022] Figure 5It is a second angle schematic diagram of the stirring mechanism according to an embodiment of the present utility model.

[0023] Figure 6 It is a side view of the stirring mechanism according to an embodiment of the present utility model. DETAILED DESCRIPTION

[0024] The following will be combined with the embodiments and drawings to clearly and completely describe the concept, specific structure and technical effects of the present invention so as to fully understand the purpose, scheme and effect of the present invention. It should be noted that the embodiments and features in the embodiments of this application can be combined with each other unless there is a conflict.

[0025] It should be noted that, unless otherwise specified, when a feature is referred to as being "fixed" or "connected" to another feature, it may be directly fixed or connected to the other feature or indirectly fixed or connected to the other feature. In addition, the terms "upper," "lower," "left," "right," "top," and "bottom" used in this utility model are merely relative to the relative positions of the components of the utility model in the accompanying drawings.

[0026] In addition, unless otherwise defined, all technical and scientific terms used herein have the same meaning as commonly understood by those skilled in the art. The terms used in this specification are only for describing specific embodiments and are not intended to limit the present invention. The term "and / or" as used herein includes any combination of one or more of the related listed items.

[0027] It should be understood that although the terms first, second, third, etc. may be used to describe various elements in the present disclosure, these elements should not be limited to these terms. These terms are only used to distinguish elements of the same type from each other. For example, a first element may also be referred to as a second element, and similarly, a second element may also be referred to as a first element without departing from the scope of the present disclosure.

[0028] Reference Figures 1 to 6 As shown, in some embodiments, the present invention discloses a dough kneading structure, characterized in that it includes:

[0029] Reference Figures 1 to 2 The dough cup body 100 includes a stirring cavity 110 and a first column 120 disposed in the middle of the stirring cavity 110, Figure 2 As shown, a transmission structure and a power mechanism are provided below the first column 120 and extend to the top of the first column 120. A second column 10 is inserted on the first column 120, and the transmission structure and the power mechanism drive the second column 10 to rotate to perform the dough kneading operation.

[0030] Reference Figures 3 to 6As shown, a pair of main stirring parts 11 and a pair of auxiliary stirring parts 12 extend circumferentially outward from the base of the second column 10. The pair of main stirring parts 11 are symmetrically arranged along the central axis of the second column 10. The main stirring parts 11 and the auxiliary stirring parts 12 are shaped like stirring blades and are used to stir the mixture of flour and water to knead dough.

[0031] Continue to refer to Figures 3 to 6 As shown, the auxiliary stirring part 12 is integrally connected to the inner surface of the main stirring part 11. The outer side of the main stirring part 11 is provided with a first arc surface portion L1. The outer side of the auxiliary stirring part 12 is provided with a second arc surface portion L2 and a third arc surface portion L3 in sequence from the second column 10 to the outside. The second column 10 drives the main stirring part 11 to rotate, and the first arc surface portion L1 and the third arc surface portion L3 both contact and stir the flour and water mixture to knead the dough. Compared with the existing single stirring blade of the main stirring part 11, the stirring part of the auxiliary stirring part 12 is added, which accelerates the flipping of the flour mixture turned over by the first arc surface portion L1 on the main stirring part 11, and further stirs and kneads the dough through the second arc surface portion L2 and the third arc surface portion L3.

[0032] Reference Figure 4 As shown, the curvature of the third arc surface portion L3 is not equal to the curvature of the second arc surface portion L2. The curvatures of the first arc surface portion L1, the second arc surface portion L2 and the third arc surface portion L3 are in the same direction. The third arc surface portion L3 and the second arc surface portion L2 with different curvatures can stir and cut the flour mixture in different directions in the auxiliary stirring portion 12, and the efficiency of stirring and kneading the dough in multiple directions is greatly improved. Figure 6 As shown, each main stirring part 11 is respectively arranged at different height connections of the root of the second column 10. The main stirring parts 11 of different heights and the auxiliary stirring parts 12 of different heights can stir the flour mixture and dough of the dough cup body 100 at different vertical positions.

[0033] In order to make the flour in the space between the main stirring part 11 and the auxiliary stirring part 12 turn over and stir the flour, Figures 3 to 6 As shown, the roots of the adjacent main stirring section 11 and the roots of the auxiliary stirring section 12 are integrally connected by an inclined receiving portion 13, and the inner portion of the receiving portion 13 is integrally connected to the outer wall of the second column 10. The receiving portion 13 not only serves as a connection, but also plays a role in stirring and kneading the dough second only to the auxiliary stirring section 12.

[0034] Reference Figure 6As shown, the heights of the second arc surface portion L2 and the third arc surface portion L3 are equal. The heights of the second arc surface portion L2 and the third arc surface portion L3 are both greater than the height of the first arc surface portion L1. The second arc surface portion L2 and the third arc surface portion L3 transition to the surface of the main stirring part 11 through an arc surface. By increasing the heights of the second arc surface portion L2 and the third arc surface portion L3, the flour brought by the longer first arc surface portion L1 can be fully turned over, thereby accelerating the dough kneading efficiency.

[0035] Continue to refer to Figures 3 to 6 As shown, the inner sides of the main stirring part 11 and the auxiliary stirring part 12 are the same inner side surface, and the inner side surface is provided with a fourth arc surface portion L4. The outer side surface of the receiving part 13 is provided with a fifth arc surface portion L5. The two ends of the fifth arc surface portion L5 are respectively connected to the first arc surface portion L1 and the fourth arc surface portion L4. The height of the fifth arc surface portion L5 is equal to the height of the fourth arc surface portion L4. The height of the fifth arc surface portion L5 is greater than the height of the first arc surface portion L1. The height of the fourth arc surface portion L4 at this point is higher than the first arc surface portion L1, which makes up for the fact that the shorter length of the fourth arc surface portion L4 can also contact more flour for sufficient stirring. At the same time, it also plays the role of a reinforcing rib. The fourth arc surface portion L4 connecting the main stirring part 11 and the auxiliary stirring part 12 is not easily deformed.

[0036] In some embodiments, the cross-sectional width of the second column 10 gradually increases from top to bottom, and the second column 10, the main stirring portion 11 and the auxiliary stirring portion 12 are all made of plastic. Figure 2 As shown, the edge of the inner bottom wall of the dough kneading cup body 100 close to the inner side wall is a bevel transition.

[0037] The utility model also discloses a dough kneading machine, which comprises a main machine, a stirring cup body and the dough kneading structure that cooperate with each other.

[0038] The dough mixer has been tested as follows:

[0039]

[0040]

[0041] The above description is merely a preferred embodiment of the present invention. The present invention is not limited to the aforementioned embodiments. As long as the technical effects of the present invention are achieved by the same means, any modifications, equivalent substitutions, improvements, etc. made within the spirit and principles of the present disclosure shall be included within the scope of protection of the present disclosure. Within the scope of protection of the present invention, its technical solutions and / or implementation methods may be modified and varied in various ways.

Claims

1. A dough kneading structure, characterized in that: include: A dough kneading cup (100), comprising a stirring cavity (110) and a first column (120) arranged in the middle of the stirring cavity (110). A second column (10) inserted on the first column (120), a pair of main stirring parts (11) and a pair of auxiliary stirring parts (12) extending outward in the circumferential direction from the root of the second column (10), the pair of main stirring parts (11) being symmetrically arranged along the central axis of the second column (10), the auxiliary stirring parts (12) being integrally connected to the inner side of the surface of the main stirring part (11), the outer side of the main stirring part (11) being provided with a first arc surface part (L1), the outer side of the auxiliary stirring part (12) being provided with a second arc surface part (L2) and a third arc surface part (L3) in sequence from close to the second column (10) to the outside, The curvature of the third arc surface portion (L3) is not equal to the curvature of the second arc surface portion (L2); the curvatures of the first arc surface portion (L1), the second arc surface portion (L2) and the third arc surface portion (L3) are in the same direction. And wherein, each of the main stirring parts (11) is respectively arranged at different height connections of the root of the second column (10).

2. The dough kneading structure according to claim 1, characterized in that: The roots of the adjacent main stirring parts (11) and the roots of the auxiliary stirring parts (12) are integrally connected through an inclined receiving part (13), and the inner part of the receiving part (13) is integrally connected to the outer side wall of the second column (10).

3. The dough kneading structure according to claim 1, characterized in that: The second arc surface portion (L2) and the third arc surface portion (L3) have the same height.

4. The dough kneading structure according to claim 1, characterized in that: The heights of the second arc surface portion (L2) and the third arc surface portion (L3) are both greater than the height of the first arc surface portion (L1).

5. The dough kneading structure according to claim 1, characterized in that: The second arc surface portion (L2) and the third arc surface portion (L3) transition to the surface of the main stirring portion (11) through an arc surface.

6. The dough kneading structure according to claim 2, characterized in that: The inner sides of the main stirring portion (11) and the auxiliary stirring portion (12) are the same inner side surface, and the inner side surface is provided with a fourth arc surface portion (L4). The outer side surface of the receiving portion (13) is provided with a fifth arc surface portion (L5). The two ends of the fifth arc surface portion (L5) are respectively connected to the first arc surface portion (L1) and the fourth arc surface portion (L4). The height of the fifth arc surface portion (L5) is equal to the height of the fourth arc surface portion (L4).

7. The dough kneading structure according to claim 6, characterized in that: The height of the fifth arc surface portion (L5) is greater than the height of the first arc surface portion (L1).

8. The dough kneading structure according to claim 1, characterized in that: The cross-sectional width of the second column (10) gradually increases from top to bottom, and the second column (10), the main stirring portion (11) and the auxiliary stirring portion (12) are all made of plastic.

9. The dough kneading structure according to claim 1, characterized in that: The edge of the inner bottom wall of the dough kneading cup body (100) close to the inner side wall is a bevel transition.

10. A dough mixer, characterized in that: The invention comprises a main unit and a mixing cup body which cooperate with each other and a dough kneading structure as claimed in any one of claims 1 to 9.

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