Reducing single-screw noodle feeding mechanism
By designing a variable-diameter single-spiral dough feeding mechanism, the problems of gluten damage and insufficient pressure in steamed bun forming equipment were solved, realizing the kneading and extrusion of the dough and improving the gluten toughness and taste.
Patent Information
- Application Number
- CN202520489776.8
- Authority / Receiving Office
- CN · China
- Patent Type
- Utility models(China)
- Current Assignee / Owner
- Filing Date
- 2025-03-20
- Publication Date
- 2026-01-30
- Estimated Expiration
- 2035-03-20
AI Technical Summary
In existing steamed bun forming equipment, the double-helix dough feeding structure damages the gluten density, resulting in soft steamed buns with poor taste, while the single-helix dough feeding structure makes the dough easy to escape, resulting in insufficient pressure, poor forming rate and taste.
A variable-diameter single-spiral dough feeding mechanism was designed. By improving the pitch and blade structure, the dough can be kneaded and squeezed during the conveying process. Combined with axial and radial flipping actions, it imitates the traditional pressing and kneading of the dough, thereby improving the gluten toughness.
It improves the texture and gluten elasticity of the dough, enhancing the taste of the steamed buns and making them surpass the quality of handmade steamed buns.
Smart Images
Figure CN223844817U_ABST
Abstract
Description
TECHNICAL FIELD
[0001] The utility model belongs to steamed bun forming equipment technical field, concretely relates to a single screw face feeding mechanism of variable diameter. BACKGROUND
[0002] In the existing steamed bun forming equipment, the forming step is first to feed dough or noodles to the upper and lower roller rounding mechanism through the face feeding device, then to rub and extrude the dough through the upper and lower roller rounding mechanism, and finally to the forming die for forming.
[0003] In the existing steamed bun forming equipment, the face feeding part adopts two forms of double-screw face feeding structure and single-screw face feeding structure. The face feeding pressure of the double-screw face feeding structure is small, and the density of gluten is seriously damaged due to the double-screw blade during face feeding, resulting in loose steamed buns and poor taste. Although the single-screw face feeding structure does not damage the gluten, the dough is more likely to run out of the screw drive face during pushing, resulting in small pressure during pushing, poor forming rate and poor steamed bun taste.
[0004] In the traditional food making technology in the north, in order to improve the taste of food, the traditional process adopts a pressure rod to repeatedly knead and press the dough. The dough will show an attractive white color and increase gluten under continuous kneading and pressing, thereby improving the taste of food.
[0005] In view of the various disadvantages in the prior art and the key steps in the traditional food making process, as a person skilled in the art, how to integrate the traditional pressure rod pressing technology into mechanical equipment so that the dough is extruded or kneaded without damaging the layers of the dough, while increasing the gluten content, so that the dough has the taste and color of hand-made steamed buns, and even exceeds the level of hand-made steamed buns in terms of taste toughness. SUMMARY
[0006] In order to overcome the shortcomings of the prior art, the utility model provides a single screw face feeding mechanism of variable diameter, which has a novel structure design. The pitch and blade are improved, and the existing steamed bun forming machine can realize kneading and extruding of the dough during dough feeding. The purpose is to improve the layering of the dough and increase the gluten toughness, so as to finally improve the taste of steamed buns.
[0007] In order to achieve the above technical purpose, the utility model adopts the following scheme:
[0008] A single screw face feeding mechanism of variable diameter, comprising an auger bin and an auger, wherein the auger bin is provided with an inlet connected with a flour bin.
[0009] The end of the auger chamber is provided with a cone barrel, and the end of the cone barrel is provided with an outlet; the auger is provided with helical blades and tapered blades, the pitch of the helical blades and tapered blades gradually decreases and the outer diameter gradually becomes thinner with the inner diameter of the cone barrel; the ends of the helical blades and tapered blades are provided with an inward folding area facing the helical direction.
[0010] The cone barrel and the auger compartment are separate units. The inner wall of the cone barrel is provided with grooves or protrusions. The grooves or protrusions cooperate with the auger to realize the conveying and kneading of noodles.
[0011] The cone-shaped barrel is divided into a sealing insertion section, a tapered section, and an end extension section, wherein the inner diameter of the end extension section is tapered.
[0012] An end noodle exit tube is fitted inside the extended section of the cone-shaped barrel. The end noodle exit tube fits seamlessly with the inner diameter of the cone-shaped barrel, allowing the dough to pass through smoothly. The end noodle exit tube is provided with an external insertion groove, and an adjustable insert plate is provided inside the external insertion groove. The insert plate is used to adjust the amount of noodles passing through the end noodle exit tube. The obstruction of the insert plate can also allow the dough to be cut and squeezed again, which can effectively improve the layering of the noodles at the end.
[0013] The flour bin is equipped with a drive shaft, and the drive shaft is equipped with stirring blades, which are arranged at an inclined spiral angle on the drive shaft.
[0014] The beneficial effects of this utility model are as follows: This utility model includes an auger chamber and an auger. The auger chamber is provided with a dough inlet connected to the dough container. A cone is provided at the end of the auger chamber, and a dough outlet is provided at the end of the cone. The auger is provided with spiral blades, the pitch of which gradually decreases and the spiral blades gradually become thinner with the inner diameter of the cone. The ends of the spiral blades are provided with inward folding areas facing the spiral direction. When the noodles move in the auger chamber and the cone, they are squeezed and conveyed by the spiral blades while also achieving radial folding action, increasing the dough's binding force. The axial compression and radial folding form an action that imitates the kneading action of a pressure bar. Furthermore, the cone is provided with protrusions or grooves that cooperate with the spiral blades to further increase external resistance, causing the noodles to be clamped and radially twisted when moving axially, further improving the texture of the dough. It can improve the chewiness and toughness of steamed buns and is an ideal variable diameter single spiral dough feeding mechanism. Attached Figure Description
[0015] Figure 1 A schematic diagram of the three-dimensional structure of a variable-diameter single-helix feeding mechanism;
[0016] Figure 2 This is a schematic cross-sectional view of a variable-diameter single-helix feeding mechanism.
[0017] Figure 3 This is a schematic diagram of the three-dimensional structure of the cone-shaped barrel;
[0018] Figure 4 For Figure 2 A cross-sectional structure diagram is shown in the middle A;
[0019] In the drawings:
[0020] In the drawings: 1, auger bin, 11, face inlet, 12, support seat, 2, auger, 20, drive shaft, 21, blade, 211, inner buckle folding area, 22, drive shaft taper end, 23, tapered blade, 3, transition connecting section, 4, connecting piece, 5, tapered barrel, 51, sealing plug-in section, 52, assembly ring, 53, tapered section, 54, end extension section, 55, groove, 6, end face outlet pipe, 61, outer taper surface, 62, inner taper surface, 63, face extension, 7, plug-in block, 71, plug-in plate, 72, fixed screw, 8, face bin, 81, drive shaft, 82, stirring blade. DETAILED DESCRIPTION
[0021] The following specific embodiments are described in detail to understand the advantages and effects of the present application. However, it should be noted that the following specific embodiments do not limit the technical solutions, and those skilled in the art can further extend the technical solutions under the guidance of the following technical solutions. The protection scope of the present application is subject to the claims.
[0022] A variable-diameter single-spiral flour conveying mechanism, as shown in Figure 1 It comprises an auger bin 1 and an auger 2. The bottom of the auger bin 1 is provided with a support seat 12 for installation and fixation. The top of the auger bin 1 is provided with a face inlet 11 connected with an external face bin 8.
[0023] The end of the auger bin 1 is provided with a tapered barrel 5. In this embodiment, the auger bin 1 and the tapered barrel 5 are made in a split type for convenient assembly and subsequent maintenance and cleaning. The end of the auger bin 1 is connected with the transition connecting section 3 through a flange. The outer diameter of the transition connecting section 3 is provided with external threads. The tapered barrel 5 is locked on the transition connecting section 3 through a connecting piece 4. The end of the tapered barrel 5 is provided with a face outlet.
[0024] The design focus of the present application is that the auger 2 comprises a drive shaft 20 at the center. The drive shaft 20 is provided with a spiral blade 21. The right end of the drive shaft 20 is provided with a drive shaft taper end 22 matched with the tapered barrel 5. The pitch of the spiral blade 21 on the drive shaft 20 and the tapered blade 23 on the drive shaft taper end 22 gradually decreases, and the spiral blade 21 gradually becomes thinner than the drive shaft taper end 22. This design can realize axial extrusion of the flour. When extruding, the volume of the channel gradually decreases, which can increase the pressure of the flour, so that the flour bears more force and has stronger levels.
[0025] Further, as shown in Figure 4 , the end of the spiral blade 21 and the tapered blade 23 is provided with an inner buckle folding area 211 towards the spiral direction. Such structure can promote the noodles to be radially buckled while being extruded and conveyed by the spiral blade 21 and the tapered blade 23 when moving in the auger bin 1 and the tapered barrel 5 during the extrusion walking, and the combination of axial extrusion and radial buckling simulates the action of pressing and kneading, forming the action state of extrusion and kneading, which can further improve the extrusion and kneading efficiency of the noodles and improve the gluten rate.
[0026] The utility model also designs the structure of the tapered barrel more carefully, as shown in Figure 3 , the tapered barrel 5 is divided into a sealing plug-in section 51, an assembly ring 52, a tapered section 53 and an end extension section 54, the assembly ring 52 is used to lock the connecting piece 4; the inner diameter of the end extension section 54 is tapered. The inner wall of the tapered barrel 5 is provided with a groove or a protrusion, and in this embodiment, the groove 55 is matched with the tapered blade 23 on the auger to further convey and knead the noodles.
[0027] The utility model also sets a driving shaft 81 in the flour bin 8, the driving shaft 81 is provided with stirring blades 82, and as the best structure, as shown in Figure 2 , the stirring blades 82 are multiple, and one of them is arranged at the rightmost end of the flour inlet 11. The dough moves forward spirally under the driving of the spiral blade 21, but returns to the rear side due to the decreasing of the inner diameter of the tapered barrel 5 and the decreasing of the passing amount of the dough, and is extruded by the stirring blades 82 when returning to the flour inlet 11. Such axial driving and extrusion by the stirring blades 82 make the dough bear the action of simulated kneading and extrusion, and the stress state simulates the action of pressing and extruding the dough and continuously forms secondary extrusion, which increases the gluten of the dough and improves the flexibility of the dough. The stirring blades 82 can also be arranged in an inclined spiral shape on the driving shaft 81, which has better kneading effect on the dough.
[0028] Further, the end extension section 54 of the tapered barrel 5 is sleeved with an end flour outlet pipe 6, as shown in Figure 1 , 2As shown, the end outlet pipe 6 includes an outer taper surface 61, an inner taper surface 62, and an outlet extension 63. The outer taper surface 61 and the inner taper surface of the end outlet pipe 6 are seamlessly fitted with the inner diameter of the taper barrel 5, so that the dough can pass smoothly. The outlet extension 63 of the end outlet pipe 6 is provided with an external plug-in slot 64. An adjustable plug plate 71 is arranged in the external plug-in slot 64. The plug plate 71 is fixed on a plug-in block 7. The plug-in block 7 is further provided with a fixing screw 72 for connecting with an external driving device. After the structure is arranged, the plug plate 71 can be adjusted in the plug-in amount in the end outlet pipe 6 by an external device, and the noodle passing amount in the end outlet pipe 6 can be adjusted. Since the noodles move in a spiral state when walking, the noodles can be cut and extruded again by the blockage of the plug plate 71, so that the level of the noodles can be effectively improved at the end.
[0029] In conclusion, the spiral blade 21 and the taper blade 23 are designed to gradually decrease the pitch and gradually become thin along the inner diameter of the taper barrel. The inner buckle folding area 211 is further arranged. The protrusion in the taper barrel 5 cooperates with the spiral blade 21 to further improve the external resistance, so that the noodles are clamped and twisted in the radial direction when moving in the axial direction. The level of the noodles is further improved, the chewing toughness of the steamed buns is improved, and the diameter variable single spiral dough feeding mechanism is ideal.
Claims
1. A variable-diameter single-helix feeding mechanism, characterized in that: It includes auger bin, auger, the auger bin is provided with flour inlet and flour bin connection on; The end of the auger bin is provided with a tapered barrel, and the end of the tapered barrel is provided with a flour outlet; The auger is provided with spiral blades and tapered blades, the pitch of the spiral blades and the tapered blades gradually decreases, and the outer diameter gradually becomes smaller with the inner diameter of the tapered barrel.
2. A variable diameter single auger screw feed mechanism as claimed in claim 1 wherein: The drive shaft is provided in the flour bin.
3. A variable diameter single auger flighting mechanism as claimed in claim 1 or 2 wherein: The end of the spiral blade and the tapered blade is provided with an inner buckle folding area towards the spiral direction.
4. A variable diameter single auger flighting mechanism as claimed in claim 1 or 2 wherein: The tapered barrel and the auger bin are separate, the inner wall of the tapered barrel is provided with a groove or a protrusion, and the flour noodles are conveyed and kneaded by cooperating with the auger through the groove or the protrusion.
5. A variable diameter single auger flighting mechanism as claimed in claim 1 or 2 wherein: The tapered barrel is divided into a sealed plug-in section, a tapered section and an end extension section, and the inner diameter of the end extension section is tapered.
6. A variable diameter single auger screw conveyor mechanism as claimed in claim 1 or 2 wherein: The end extension section of the tapered barrel is sleeved with an end flour outlet pipe, the end flour outlet pipe is seamlessly matched with the inner diameter of the tapered barrel, so that the dough can pass smoothly; The end flour outlet pipe is provided with an external plug-in slot, and an adjustable plug-in plate is arranged in the external plug-in slot, and the plug-in plate is used to adjust the passing amount of the noodles in the end flour outlet pipe.