Wrapper structure and mold for producing wrapper

Abstract

The utility model belongs to the field of food and forming of flour products and starch products, and particularly relates to a wrapper structure and a mold for producing the wrapper, raised lines are arranged on two side surfaces of the wrapper, the width of each raised line is 1 / 3 or less than 1 / 3 of that of the wrapper, and after two pieces of wrapper are contacted during brewing, a gap is more easily formed at the contact part through interference of the raised lines, so that the wrapper is more convenient to brew. The width of the raised lines is 1 / 3 or less than 1 / 3 of the width of the wrappers, so that the situation that the raised lines are too wide, coupling between the two wrappers as well as coupling between the raised lines and the common surfaces without the raised lines of the wrappers is possibly caused, and the gap between the two wrappers is too small is prevented through'the width of the raised lines is 1 / 3 or less than 1 / 3 of the width of the wrappers'.

Description

Technical Field

[0001] The utility model belongs to the field of flour products and starch products and their forming, and particularly relates to a dough skin structure and a mould for producing the dough skin. Background Art

[0002] Existing dough sheets, especially instant dough sheets that are brewed with water, have a problem: when they are produced and packaged or when they are brewed for consumption, two dough sheets tend to stick together over a large area after contact. This makes it difficult for water to enter the bonding area during brewing. This double-layer or even multi-layer bonding structure is thick, making it difficult for this part to be soaked during brewing, affecting the taste.

[0003] Therefore, it is necessary to improve the structure of the dough so as to reduce the adhesion area during brewing and make it easier to brew. Utility Model Content

[0004] In order to solve the problem that the dough skin is difficult to be opened due to large-area adhesion, the utility model provides a dough skin structure and a mold for producing the dough skin.

[0005] The purpose of the present utility model is achieved in the following manner: a dough structure, wherein ridges 2 are provided on both sides of the dough 1, and the width of the ridges 2 is 1 / 3 or less of the width of the dough 1.

[0006] Furthermore, the projection of the ridges 2 on one side of the dough skin 1 in a direction perpendicular to the dough skin 1 does not overlap with the projection of the ridges 2 on the other side of the dough skin 1 in a direction perpendicular to the dough skin 1 .

[0007] Furthermore, the convex strips 2 form an angle α with the length direction of the dough wrapper 1, 0°≤α≤45°.

[0008] Furthermore, the width of the ridge 2 is 0.3 mm to 4 mm, and the height of the ridge 2 is 0.2 mm to 1.4 mm.

[0009] Furthermore, a convex strip 2 is provided on each side of the dough sheet 1 .

[0010] Furthermore, at least two ridges 2 are respectively provided on the two side surfaces of the dough sheet 1 .

[0011] Furthermore, the distance between two adjacent ridges 2 on the same side of the dough 1 is 3 mm to 20 mm.

[0012] Furthermore, the convex strip 2 is at least one of an arc shape and a polygon shape.

[0013] A dough extrusion die for forming the above-mentioned dough structure, the extrusion die includes an outer die 3, an inner die 4 is fixedly connected to the outer die 3, an extrusion cavity outer wall 32 is provided at the front end of the outer die 3, an extrusion cavity inner wall 43 is provided at the front end of the inner die 4, and an extrusion cavity 6 is formed by the gap between the extrusion cavity outer wall 32 and the extrusion cavity inner wall 43. First forming grooves 321 for forming the convex strips 2 on one side of the dough 1 are provided at intervals on the extrusion cavity outer wall 32, and second forming grooves 431 for forming the convex strips 2 on the other side of the dough 1 are provided at intervals on the extrusion cavity inner wall 43.

[0014] Compared with the prior art, the purpose of the convex strips in the present invention is to make it easier for a gap to be formed in the contact part of two dough sheets after they come into contact during brewing through the interference of the convex strips, thereby facilitating the entry of water and making the dough sheets easier to soak. The "width of the convex strips is 1 / 3 or less than 1 / 3 of the width of the dough sheets" is to prevent the convex strips from being too wide, which may cause the convex strips to couple with the ordinary surface of the dough sheets without convex strips between the two dough sheets, making the gap between the two dough sheets too small. BRIEF DESCRIPTION OF THE DRAWINGS

[0015] Figure 1 It is a three-dimensional diagram of the dough structure;

[0016] Figure 2 This is a schematic diagram of one of the schemes for the surface structure of the dough;

[0017] Figure 3 This is a schematic diagram of the second scheme of the dough surface structure;

[0018] Figure 4 It is a structural diagram of the inner mold;

[0019] Figure 5 It is a structural diagram of the outer mold;

[0020] Figure 6 It is a schematic diagram of the overall structure of the extrusion die;

[0021] Figure 7 is a cross-sectional view of the extrusion die;

[0022] Figure 8 It is an enlarged cross-sectional view of the extrusion port at the front end of the extrusion cavity;

[0023] Figure 9 This is the rear view of the multi-stage extrusion structure of the extrusion die;

[0024] Figure 10 It is a structural diagram of the front end of the multi-stage extrusion structure of the extrusion die;

[0025] Figure 11 It is a production status diagram of the multi-stage extrusion structure of the extrusion die;

[0026] Figure 12 It is a schematic diagram of the structure when two pieces of dough are in contact.

[0027] Among them, the dough 1, the convex strips 2, the outer mold 3, the feed cavity 31, the outer wall of the extrusion cavity 32, the first forming groove 321, the inner mold 4, the tooth body 41, the storage groove 42, the inner wall of the extrusion cavity 43, the second forming groove 431, the feed hole 5, the extrusion cavity 6, the knife body 7, the second inner mold 81, and the third inner mold 82. DETAILED DESCRIPTION

[0028] The following will be combined with the accompanying drawings in the embodiments of the present invention to clearly and completely describe the technical solutions in the embodiments of the present invention. Obviously, the embodiments described are only part of the embodiments of the present invention, not all of the embodiments. 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] In the present invention, unless otherwise expressly specified and limited, the terms "center", "longitudinal", "lateral", "length", "width", "thickness", "up", "down", "front", "back", "left", "right", "vertical", "horizontal", "top", "bottom", "inside", "outside", "clockwise", "counterclockwise", "axial", "radial", "circumferential" and the like to indicate orientations or positional relationships are based on the orientations or positional relationships shown in the accompanying drawings, and are only for the convenience of describing the present invention and simplifying the description, and do not indicate or imply that the device or element referred to must have a specific orientation, be constructed and operate in a specific orientation, and therefore should not be understood as a limitation to the present invention.

[0030] As attached Figure 1 As shown, a dough skin structure is provided with ridges 2 on both sides of the dough skin 1, and the width of the ridges 2 is 1 / 3 or less than 1 / 3 of the width of the dough skin 1.

[0031] Details, as attached Figure 12 As shown, the purpose of the ridges 2 is to form a gap between the two dough sheets 1 after they come into contact during brewing, which is convenient for water to enter and makes the dough sheets 1 easier to be soaked. Figure 12 The condition shown in the figure is an ideal state. The dough skin 1 itself is soft and will deform to a certain extent, making the two dough skins 1 stick closer. However, the angle formed by the ridge 2 and the side surface of the dough skin is not easy to fill, so it is easy to form a small gap, which will facilitate the entry of moisture. The purpose of limiting the width of the ridge 2 to "1 / 3 or less of the width of the dough skin 1" is that if the ridge 2 is too wide, it may cause the ridge 2 to couple with the ordinary surface of the dough skin 1 without the ridge 2 between the two dough skins 1, making the gap between the two dough skins 1 too small.

[0032] It should be noted that the present invention does not solve the problem of the adhesion of the dough sheets 1 , but rather reduces the adhesion area when the dough sheets 1 are bonded together.

[0033] Further, as attached Figure 1 As shown, the projection of the convex strip 2 on one side of the dough skin 1 in the direction perpendicular to the dough skin 1 does not overlap with the projection of the convex strip 2 on the other side of the dough skin 1 in the direction perpendicular to the dough skin 1. The purpose of this point is that any convex strip 2 on both sides of the dough skin 1 will not be symmetrical based on the dough skin 1, resulting in a part of the dough skin 1 being too thick, resulting in the inability to brew, and putting the cart before the horse.

[0034] Further, as attached Figure 2-3 As shown, the convex strips 2 form an angle α with the length direction of the dough 1, 0°≤α≤45°; the dough is generally extruded as a whole sheet and subsequently cut into strips. Figure 2 In the middle, α=0°, that is, the ridges 2 are parallel to the length direction of the dough 1, which can be achieved by the existing technology of the strip cutting machine; Figure 3 The middle convex strip 2 forms an angle with the length direction of the dough skin 1. At this time, due to interference problems, it is not suitable for the existing strip cutting machine, and manual cutting is required, but the effect is better. The two dough skins 1 are often overlapped in parallel, and the convex strips 2 are either parallel or crossed, forming a smaller bonding area when crossed.

[0035] Furthermore, the width of the ridges 2 is 0.3mm~4mm, preferably 0.8mm~1.2mm, the height of the ridges 2 is 0.2mm~1.4mm, preferably 0.4mm~0.7mm, the thickness of the dough 1 is generally 0.5mm~1.5mm, and the height of the ridges 2 is preferably lower than the thickness of the dough 1.

[0036] Furthermore, a ridge 2 is provided on each side of the dough skin 1. One ridge 2 can meet the most basic effect, but preferably, at least two ridges 2 are provided on each side of the dough skin 1. The ridges 2 are arranged at intervals, and the intervals between adjacent ridges 2 are also greater than 3 times the width of the ridges 2 or more, that is, a sufficiently large gap is left.

[0037] Furthermore, the distance between two adjacent ridges 2 on the same side of the dough 1 is 3 mm to 20 mm, preferably 6 mm to 12 mm.

[0038] Furthermore, the convex strip 2 is at least one of an arc shape and a polygon shape.

[0039] Furthermore, in order to produce the above-mentioned dough, a new extrusion die is proposed:

[0040] As attached Figure 4-8As shown, the extrusion mold includes an outer mold 3, an inner mold 4 is fixedly connected to the outer mold 3, an outer wall 32 of the extrusion cavity is set at the front end of the outer mold 3, and an inner wall 43 of the extrusion cavity is set at the front end of the inner mold 4. The gap between the outer wall 32 of the extrusion cavity and the inner wall 43 of the extrusion cavity forms an extrusion cavity 6, and first forming grooves 321 for forming the convex strips 2 on one side of the dough skin 1 are arranged at intervals on the outer wall 32 of the extrusion cavity, and second forming grooves 431 for forming the convex strips 2 on the other side of the dough skin 1 are arranged at intervals on the inner wall 43 of the extrusion cavity.

[0041] The existing extrusion methods are commonly horizontal extrusion or special-shaped extrusion, that is, the extruded dough has at least two ends. As long as there are ends, the ends will be thinner due to lack of material due to the cooperation between the extrusion mold and the extruder, or the end feeding will be increased by adjusting the mold structure, resulting in excessive feeding and bending and deformation of the ends. Finally, the ends must be cut off for waste treatment, resulting in waste. Therefore, annular extrusion is proposed here, so that the gap between the outer wall 32 of the extrusion cavity and the inner wall 43 of the extrusion cavity forms an annular extrusion cavity 6. The ring can be a polygonal ring, but is preferably a ring with arc edges without sharp edges, preferably an elliptical ring or a circular ring.

[0042] The teeth 41 are arranged at intervals around the rear end of the inner mold 4, and the feed cavity 31 is arranged at the rear end of the outer mold 3. The top ends of the teeth 41 abut against the inner wall of the feed cavity 31. Preferably, the teeth 41 on the peripheral side of the inner mold 4 are interference fit with the inner wall of the feed cavity 31, and the gaps between adjacent teeth 41 form feed holes 5, which are connected to the extrusion cavity 6.

[0043] As a preferred solution, Figure 9-11 As shown, in order to improve production capacity within a limited space, the inner die 4 is fixedly connected to the second inner die 81, the rear end between the inner die 4 and the second inner die 81 forms a second feed hole, and the front end between the inner die 4 and the second inner die 81 forms a second extrusion cavity communicating with the second feed hole;

[0044] The second inner die 81 is fixedly connected to the third inner die 82, and the rear end between the second inner die 81 and the third inner die 82 forms a third feed hole, and the front end between the second inner die 81 and the third inner die 82 forms a third extrusion cavity connected to the third feed hole;

[0045] The nth inner die is fixedly connected to the n+1th inner die, the rear ends between the nth inner die and the n+1th inner die form the n+1th feed hole, and the front ends between the nth inner die and the n+1th inner die form the n+1th extrusion cavity connected to the n+1th feed hole, n≥3, n is a natural number, so that a multi-layer extrusion structure is formed.

[0046] Furthermore, especially as Figure 4 、 5As shown in Figures 7 and 8, a material storage groove 42 is provided on the outer periphery of the inner die 4 between the tooth body 41 and the inner wall 43 of the extrusion cavity. The gap between the material storage groove 42 and the outer die 3 gradually decreases from the back to the front. The variable diameter structure is used to ensure that the dough 1 is full. The front end of the second forming groove 431 extends to the front end of the inner die 4, and the rear end of the second forming groove 431 extends to the material storage groove 42, that is, the convex strips 2 begin to form at the variable diameter structure to ensure that the convex strips 2 are full.

[0047] The area of ​​the feed cavity 31 is larger than the outer wall 32 of the extrusion cavity, so that a step is formed between the feed cavity 31 and the outer wall 32 of the extrusion cavity. The front end of the first molding groove 321 extends to the front end of the outer mold 3, and the rear end of the first molding groove 321 extends to the rear surface of the step, that is, the convex strip 2 begins to form at the step to ensure that the convex strip 2 is full.

[0048] Furthermore, a cutter body 7 is provided at the front end of the extrusion die, and the projection of the cutter body 7 in the discharge direction of the extrusion die intersects with the projections of the extrusion cavity 6, the second extrusion cavity, the third extrusion cavity, and the n+1th extrusion cavity in the discharge direction of the extrusion die, so that the annular dough skin 1 is broken after extrusion to form a whole dough skin 1.

[0049] Furthermore, there is no one-to-one correspondence between the first forming grooves 321 arranged at intervals on the outer wall 32 of the extrusion cavity and the second forming grooves 431 arranged at intervals on the inner wall 43 of the extrusion cavity. That is, as described for the dough skin 1, any convex strips 2 on both sides of the extruded dough skin 1 will not be symmetrical based on the dough skin 1, resulting in a part of the dough skin 1 being too thick, resulting in the inability to brew, which is putting the cart before the horse.

[0050] Furthermore, corresponding to the dough skin 1 structure in the previous article, the width of the first molding groove 321 is 1 / 3 or less than 1 / 3 of the distance between adjacent first molding grooves 321; the distance between adjacent first molding grooves 321 is 3mm~20mm; the distance between adjacent second molding grooves 431 is 3mm~20mm; the first molding groove 321 and the second molding groove 431 are 0.3mm~4mm in width and 0.2mm~1.4mm in height; the first molding groove 321 and the second molding groove 431 are at least one of arc-shaped and polygonal.

[0051] During production, the extruder is connected to the rear end of the extrusion die and feeds the material through the feed hole 5. The slurry converges in the annular space between the storage tank 42 and the feed cavity 31 and is extruded forward with a reduced diameter. While the dough skin 1 is formed in the extrusion cavity 6, the convex strip 2 structure is formed on both sides of the dough skin 1 through the first forming groove 321 and the second forming groove 431.

[0052] The above is only a preferred embodiment of the present invention. It should be pointed out that for those skilled in the art, several changes and improvements can be made without departing from the overall concept of the present invention, and these should also be regarded as the scope of protection of the present invention.

Claims

1. A dough structure, characterized by: Both sides of the dough (1) are provided with convex strips (2), and the width of the convex strips (2) is 1 / 3 or less than 1 / 3 of the width of the dough (1).

2. The dough structure according to claim 1, wherein: The projection of the convex strip (2) on one side of the dough skin (1) in a direction perpendicular to the dough skin (1) does not overlap with the projection of the convex strip (2) on the other side of the dough skin (1) in a direction perpendicular to the dough skin (1).

3. The dough wrapper structure according to claim 1, wherein: The convex strips (2) form an angle α with the length direction of the dough (1), 0°≤α≤45°.

4. The dough wrapper structure according to claim 1, wherein: The convex strip (2) has a width of 0.3 mm to 4 mm, and a height of 0.2 mm to 1.4 mm.

5. The dough wrapper structure according to claim 1, wherein: A convex strip (2) is provided on each side of the dough (1).

6. The dough wrapper structure according to claim 1, wherein: At least two convex strips (2) are respectively provided on the two side surfaces of the dough (1).

7. The dough wrapper structure according to claim 6, wherein: The distance between two adjacent convex strips (2) on the same side of the dough (1) is 3 mm to 20 mm.

8. The dough wrapper structure according to claim 1, wherein: The convex strip (2) is at least one of an arc shape and a polygon shape.

9. A dough extrusion die for forming the dough structure according to any one of claims 1 to 8, characterized in that: The extrusion die comprises an outer die (3), the outer die (3) is fixedly connected to the inner die (4), the front end of the outer die (3) is provided with an outer wall (32) of the extrusion cavity, the front end of the inner die (4) is provided with an inner wall (43) of the extrusion cavity, the gap between the outer wall (32) of the extrusion cavity and the inner wall (43) of the extrusion cavity forms an extrusion cavity (6), the outer wall (32) of the extrusion cavity is provided with first forming grooves (321) for forming convex strips (2) on one side of the dough skin (1), and the inner wall (43) of the extrusion cavity is provided with second forming grooves (431) for forming convex strips (2) on the other side of the dough skin (1).

Images