Fresh spirulina flour product fermentation auxiliary mechanism

Abstract

The utility model relates to the technical field of flour products, in particular to a fresh spirulina flour product leavening auxiliary mechanism, and aims to solve the problem that a large amount of water in dough is lost due to long leavening time of spirulina dough, the fresh spirulina flour product leavening auxiliary mechanism comprises a machine shell and a leavening mechanism, and a control panel is fixedly mounted on the front side of the machine shell. The humidity in the dough kneading cylinder is sensed through a humidity sensor, so that a control panel supplies water to a flow dividing ring through cooperation of a water tank, a water pump and a guide pipe, the flow dividing ring can atomize and spray water through an atomizing nozzle, the humidity in the dough kneading cylinder is increased, and loss of water in dough is reduced; meanwhile, a temperature sensor can be used for sensing the temperature in the dough kneading barrel, so that a control panel controls a heating ring to heat the dough kneading barrel and increase the temperature in the dough kneading barrel, and the temperature is at the dough fermentation temperature, so that the dough can be quickly fermented, and a large amount of water is prevented from losing in the dough fermentation process; the leavening quality of the spirulina dough is ensured.

Description

Technical Field

[0001] This utility model relates to the field of noodle product technology, specifically to an auxiliary mechanism for the proofing of fresh spirulina noodle products. Background Technology

[0002] Noodle products, also known as flour-based foods, are foods made from flour or flour particles. Noodles are one of the most common noodle products. As consumers' demand for healthy foods increases, nutritious and natural green foods are becoming increasingly popular. Spirulina, rich in protein, vitamins, minerals, and antioxidants, is widely used in various foods. Adding spirulina to noodles can make them more nutritious and enhance their flavor.

[0003] Currently, when making noodles by mixing spirulina with flour, it is necessary to proof the dough to improve the texture of the noodles. Although traditional proofing devices can proof the dough, they still have some shortcomings. For example, during the proofing process, the spirulina dough needs to proof for 40 to 90 minutes after kneading, which is a long time. This causes a large amount of moisture to evaporate from the dough during the proofing process, affecting the quality of the proofing.

[0004] Based on this, this utility model designs an auxiliary mechanism for the proofing of fresh spirulina pasta products to solve the problem. Utility Model Content

[0005] The purpose of this invention is to provide an auxiliary mechanism for the proofing of fresh spirulina dough products, so as to solve the problem in the above-mentioned background technology that the dough will lose a lot of moisture due to the long proofing time of spirulina dough.

[0006] To achieve the above objectives, this utility model provides the following technical solution:

[0007] A proofing auxiliary mechanism for fresh spirulina flour products includes a housing and a proofing mechanism. A control panel is fixedly mounted on the front of the housing. A first motor is fixedly mounted on the upper surface of the housing. A spirulina feed pipe and a flour feed pipe are fixedly connected to the upper surface of the housing. A dough mixing drum is fixedly mounted on the inner top wall of the housing. A rotating rod is fixedly mounted on the output end of the first motor. A paddle and a spiral blade are fixedly mounted on the outer surface of the rotating rod. The proofing mechanism is located inside the housing and includes a shell mounted on the outer surface of the dough mixing drum. A heating ring is fixedly mounted on the inner wall of the shell. A heating ring is fixedly mounted on the inner bottom wall of the housing. The device includes a water tank, a water pump fixedly installed on the inner bottom wall of the water tank, a conduit fixedly installed at the output end of the water pump, the top end of the conduit passing through the water tank, the housing, and the dough mixing drum in sequence and extending into the interior of the dough mixing drum, a temperature sensor and a humidity sensor fixedly installed on the inner top wall of the housing, a flow divider ring fixedly installed on the inner wall of the dough mixing drum, two sets of atomizing nozzles fixedly connected to the inner wall of the flow divider ring, the right end of the conduit fixedly connected to the outer surface of the flow divider ring, a material conveying cylinder fixedly connected to the bottom end of the dough mixing drum, a second motor fixedly installed on the left side of the material conveying cylinder, a screw conveyor shaft fixedly installed at the output end of the second motor, and a discharge plate fixedly connected to the right end of the material conveying cylinder.

[0008] Preferably, a water inlet pipe is fixedly connected to the left side of the water tank, and the left end of the water inlet pipe passes through the casing and extends to the left side of the casing.

[0009] Preferably, two support plates are fixedly installed on the outer surface of the conveying cylinder, and the end of each support plate away from the conveying cylinder is fixedly installed to the inner wall of the machine casing.

[0010] Preferably, the right side of the housing has an opening, and the interior of the housing has a tray.

[0011] Preferably, a warning light is fixedly installed on the front of the housing, and a water level sensor is fixedly installed on the inner wall of the water tank.

[0012] Preferably, the top ends of the spirulina feed pipe and the flour feed pipe are both rotatably connected to a sealing cap via a pin.

[0013] Preferably, the outer surface of the spiral blade is in contact with the inner wall of the output end of the dough mixing cylinder.

[0014] Compared with the prior art, the beneficial effects of this utility model are as follows: A humidity sensor can detect the humidity inside the dough mixing drum, allowing the control panel to supply water to the distribution ring via a water tank, water pump, and conduit. The distribution ring then atomizes the water through a spray nozzle, increasing the humidity inside the dough mixing drum and reducing moisture loss from the dough. Simultaneously, a temperature sensor can detect the temperature inside the dough mixing drum, enabling the control panel to control the heating ring to heat the drum, increasing the internal temperature and maintaining it at the dough proofing temperature. This allows the dough to proof quickly, preventing excessive moisture loss during proofing and ensuring the proofing quality of the spirulina dough. Attached Figure Description

[0015] To more clearly illustrate the technical solutions of the embodiments of this utility model, the accompanying drawings used in the description of the embodiments will be briefly introduced below. Obviously, the drawings described below are only some embodiments of this utility model. For those skilled in the art, other drawings can be obtained based on these drawings without creative effort.

[0016] Figure 1 This is a schematic diagram of the overall structure of this utility model;

[0017] Figure 2 This is a three-dimensional structural schematic diagram of the orthographic section of this utility model;

[0018] Figure 3 This is a three-dimensional structural schematic diagram of the side sectional view of this utility model;

[0019] Figure 4 This utility model Figure 2 Enlarged schematic diagram of the structure at point A in the middle.

[0020] The attached diagram lists the components represented by each number as follows:

[0021] 1. Machine casing; 101. Control panel; 102. First motor; 103. Spirulina feed pipe; 104. Flour feed pipe; 105. Inlet; 106. Dough mixing drum; 107. Rotating rod; 108. Paddle; 109. Spiral blade; 2. Proofing mechanism; 201. Housing; 202. Heating ring; 203. Water tank; 204. Water pump; 205. Conduit; 206. Second motor; 207. Spiral conveyor shaft; 208. Feeding cylinder; 209. Discharge tray; 210. Temperature sensor; 211. Humidity sensor; 212. Diverter ring; 213. Atomizing nozzle; 3. Sealing cover; 4. Tray; 5. Warning light; 501. Water level sensor; 6. Support plate; 7. Water inlet pipe. Detailed Implementation

[0022] The technical solutions of the present utility model will be clearly and completely described below with reference to the accompanying drawings of the embodiments. Obviously, the described embodiments are only some embodiments of the present utility model, and not all embodiments. Based on the embodiments of the present utility model, all other embodiments obtained by those skilled in the art without creative effort are within the protection scope of the present utility model.

[0023] Please see Figures 1 to 4 This utility model provides a technical solution: a fresh spirulina noodle product proofing auxiliary mechanism, including a housing 1 and a proofing mechanism 2. A control panel 101 is fixedly installed on the front of the housing 1, a first motor 102 is fixedly installed on the upper surface of the housing 1, and a spirulina feed pipe 103 and a flour feed pipe 104 are fixedly connected to the upper surface of the housing 1. A dough mixing drum 106 is fixedly installed on the inner top wall of the housing 1. A rotating rod 107 is fixedly installed at the output end of the first motor 102. A paddle 108 is fixedly installed on the outer surface of the rotating rod 107, and a spiral blade 109 is fixedly installed on the outer surface of the rotating rod 107. The proofing mechanism 2 is disposed inside the housing 1. The proofing mechanism 2 includes a housing 201 installed on the outer surface of the dough mixing drum 106, a heating ring 202 fixedly installed on the inner wall of the housing 201, and a water tank 200 fixedly installed on the inner bottom wall of the housing 1. 3. A water pump 204 is fixedly installed on the inner bottom wall of the water tank 203. A conduit 205 is fixedly installed at the output end of the water pump 204. The top end of the conduit 205 passes through the water tank 203, the housing 201 and the dough mixing drum 106 in sequence and extends into the interior of the dough mixing drum 106. A temperature sensor 210 and a humidity sensor 211 are fixedly installed on the inner top wall of the housing 1. A flow divider ring 212 is fixedly installed on the inner wall of the dough mixing drum 106. Two sets of atomizing nozzles 213 are fixedly connected to the inner wall of the flow divider ring 212. The right end of the conduit 205 is fixedly connected to the outer surface of the flow divider ring 212. A material conveying cylinder 208 is fixedly connected to the bottom end of the dough mixing drum 106. A second motor 206 is fixedly installed on the left side of the material conveying cylinder 208. A screw conveyor shaft 207 is fixedly installed at the output end of the second motor 206. A discharge plate 209 is fixedly connected to the right end of the material conveying cylinder 208.

[0024] Please see Figure 2 A water inlet pipe 7 is fixedly connected to the left side of the water tank 203. The left end of the water inlet pipe 7 passes through the housing 1 and extends to the left side of the housing 1. Water can be added to the inside of the water tank 203 through the water inlet pipe 7 to ensure sufficient water.

[0025] Please see Figure 3 Two support plates 6 are fixedly installed on the outer surface of the conveying cylinder 208. The end of each support plate 6 away from the conveying cylinder 208 is fixedly installed to the inner wall of the housing 1. The support plates 6 can support the conveying cylinder 208, increase the stability of the conveying cylinder 208, and prevent the conveying cylinder 208 from shaking.

[0026] Please see Figure 1 The right side of the casing 1 has an opening 105, and the inside of the casing 1 has a tray 4. The processed noodles can be taken out through the opening 105 and the tray 4.

[0027] Please see Figure 1 and Figure 2 A warning light 5 is fixedly installed on the front of the casing 1, and a water level sensor 501 is fixedly installed on the inner wall of the water tank 203. When the water level is low, the warning light 5 and the water level sensor 501 will alert the user so that the user can replenish the water in time.

[0028] Please see Figure 1 The top of the spirulina feed pipe 103 and the top of the flour feed pipe 104 are both rotatably connected to a sealing cap 3 by a pin. The sealing cap 3 can seal the spirulina feed pipe 103 and the flour feed pipe 104 to prevent dust and foreign objects from entering the equipment.

[0029] Please see Figure 3 The outer surface of the spiral blade 109 is in contact with the inner wall of the output end of the mixing drum 106, which can prevent the flour from falling and ensure that the flour can be fully mixed with spirulina under the action of water.

[0030] The implementation principle of the fresh spirulina dough-proofing auxiliary mechanism in this application embodiment is as follows: During use, spirulina paste is added to the dough-mixing drum 106 through the spirulina feed pipe 103. Simultaneously, flour and water are added sequentially through the flour feed pipe 104. Then, the first motor 102 is started, driving the rotating rod 107 and the paddle 108 to rotate clockwise, stirring the flour and mixing it with the spirulina paste to form dough. Then, the heating ring 202 is activated, generating heat to heat the dough-mixing drum 106, thus maintaining the internal temperature of the dough-mixing drum 106 at a suitable temperature for dough proofing. The temperature sensor 210 senses the internal temperature of the dough-mixing drum 106, and when the temperature reaches the set value, the heating ring 202 is stopped in conjunction with the control panel 101. The humidity sensor 211 also senses the temperature. The system senses the humidity inside the dough mixing drum 106. When the humidity inside the dough mixing drum 106 falls below a set value, the water pump 204 is activated. The water pump 204 draws water from the water tank 203 and sprays it out through the conduit 205, the diverting ring 212, and the atomizing nozzle 213, increasing the humidity inside the dough mixing drum 106. At the same time, after the water enters the housing 201, the water temperature rises, preventing an excessive temperature difference between the water and the dough, allowing the dough to rise smoothly. After rising, the first motor 102 is activated to reverse the rotation. The first motor 102 drives the rotating rod 107 and the spiral blade 109 to reverse the rotation, causing the spiral blade 109 to push the dough into the feed cylinder 208. Then, the second motor 206 is activated, driving the spiral conveyor shaft 207 to rotate, causing the dough to be extruded through the discharge plate 209 and the noodles to fall onto the tray 4.

[0031] In the description of this specification, references to terms such as "an embodiment," "example," "specific example," etc., indicate that a specific feature, structure, material, or characteristic described in connection with that embodiment or example is included in at least one embodiment or example of the present invention. In this specification, the illustrative expressions of the above terms do not necessarily refer to the same embodiment or example. Furthermore, the specific features, structures, materials, or characteristics described may be combined in any suitable manner in one or more embodiments or examples.

[0032] The preferred embodiments of this utility model disclosed above are merely illustrative of the present utility model. These preferred embodiments do not exhaustively describe all details, nor do they limit the utility model to the specific implementations described. Clearly, many modifications and variations can be made based on the content of this specification. This specification selects and specifically describes these embodiments to better explain the principles and practical applications of this utility model, thereby enabling those skilled in the art to better understand and utilize it. This utility model is limited only by the claims and their full scope and equivalents.

Claims

1. A fresh spirulina noodle product proofing aid mechanism comprising a casing (1) and a proofing mechanism (2), characterized in that: The front surface of the shell (1) is fixedly installed with a control panel (101), the upper surface of the shell (1) is fixedly installed with a first motor (102), the upper surface of the shell (1) is fixedly communicated with a spirulina feeding pipe (103) and a flour feeding pipe (104), the inner top wall of the shell (1) is fixedly installed with a dough mixing cylinder (106), the output end of the first motor (102) is fixedly installed with a rotating rod (107), the outer surface of the rotating rod (107) is fixedly installed with a paddle (108), the outer surface of the rotating rod (107) is fixedly installed with a spiral blade (109), the proofing mechanism (2) is arranged in the shell (1), the proofing mechanism (2) comprises a shell (201) installed on the outer surface of the dough mixing cylinder (106), the inner wall of the shell (201) is fixedly installed with a heating ring (202), the inner bottom wall of the shell (1) is fixedly installed with a water tank (203), the inner bottom wall of the water tank (203) is fixedly installed with a water pump (204), the output end of the water pump (204) is fixedly installed with a conduit (205), the top end of the conduit (205) penetrates the water tank (203), the shell (201) and the dough mixing cylinder (106) in sequence and extends to the inside of the dough mixing cylinder (106), the inner top wall of the shell (1) is fixedly installed with a temperature sensor (210) and a humidity sensor (211), the inner wall of the dough mixing cylinder (106) is fixedly installed with a shunt ring (212), the inner wall of the shunt ring (212) is fixedly communicated with two groups of atomizing nozzles (213), the right end of the conduit (205) is fixedly communicated with the outer surface of the shunt ring (212), the bottom end of the dough mixing cylinder (106) is fixedly communicated with a feeding cylinder (208), the left side of the feeding cylinder (208) is fixedly installed with a second motor (206), the output end of the second motor (206) is fixedly installed with a spiral conveying shaft (207), the right end of the feeding cylinder (208) is fixedly communicated with a discharging disc (209).

2. The leavening aid for fresh spirulina pasta products according to claim 1, characterized in that: The left side of the water tank (203) is fixedly communicated with a water inlet pipe (7), and the left end of the water inlet pipe (7) penetrates the shell (1) and extends to the left side of the shell (1).

3. The leavening aid for fresh spirulina pasta products according to claim 1, characterized in that: The outer surface of the feeding cylinder (208) is fixedly installed with two support plates (6), and the end of each support plate (6) away from the feeding cylinder (208) is fixedly installed with the inner wall of the shell (1).

4. The leavening aid for fresh spirulina pasta products according to claim 1, characterized in that: The right side of the shell (1) is provided with an opening (105), and the inside of the shell (1) is provided with a tray (4).

5. The leavening aid mechanism for fresh spirulina pasta products according to claim 1, characterized in that: The front surface of the shell (1) is fixedly installed with a warning light (5), and the inner side wall of the water tank (203) is fixedly installed with a water level sensor (501).

6. The leavening aid for fresh spirulina pasta products according to claim 1, characterized in that: The top end of the spirulina feeding pipe (103) and the top end of the flour feeding pipe (104) are rotatably connected with a sealing cover (3) through a pin shaft.

7. The leavening aid for fresh spirulina pasta products according to claim 1, characterized in that: The outer surface of the spiral blade (109) is in contact with the inner wall of the output end of the dough mixing cylinder (106).

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