Novel dough kneading device

Abstract

The utility model belongs to the technical field of cooked wheaten food processing, and particularly relates to a novel dough kneading device. The novel dough kneading device comprises a box body provided with a feeding hole, at least one group of extrusion units formed by two side-by-side compression rollers is arranged in the box body, roller shafts of the compression rollers are positioned at eccentric positions of roller cylinders of the compression rollers, a first motor drives the two compression rollers of the extrusion units to rotate relatively, and an extrusion gap of the two compression rollers changes periodically; a plurality of flow guide mechanisms are further arranged in the box body and located above and / or below the extrusion units. The novel dough kneading device can fully knead dough, ensures that the dough is uniformly stirred, and has the characteristics of good dough kneading quality and high forming efficiency.

Description

Technical Field

[0001] This utility model belongs to the field of pasta processing technology, specifically relating to a novel dough kneading device. Background Technology

[0002] The dough used for steaming buns usually needs to be kneaded and pressed repeatedly to ensure that the water and flour are fully evenly mixed. This results in fluffy, soft buns with a better texture. Currently, there are automated dough mixers on the market to replace manual dough mixing. These machines can evenly mix flour and water, greatly improving dough mixing efficiency and reducing the labor intensity of dough mixing.

[0003] Existing dough mixers have a relatively simple structure, with multiple crankshafts rotating relative to each other inside the mixing chamber to achieve the mixing effect on the dough. However, the mixing force and range of the crankshafts or the shafts with blades installed inside the chamber are very limited. In addition, as the dough becomes more viscous, it adheres to the blades or crankshafts, making it impossible to completely mix the entire dough. The dough is not fully homogenized, resulting in a poor texture for the steamed buns. Utility Model Content

[0004] The purpose of this invention is to provide a novel dough kneading device that fully kneads dough and ensures that the dough is mixed evenly, featuring good dough quality and high forming efficiency.

[0005] To achieve the above objectives, the technical solution adopted by this utility model is as follows:

[0006] A novel dough kneading device is characterized by comprising a box body with a feed inlet, wherein at least one extrusion unit consisting of two parallel pressure rollers is provided inside the box body, the roller shaft of the pressure roller is located at an eccentric position on its roller cylinder, a first motor drives the two pressure rollers of the extrusion unit to rotate relative to each other, and the extrusion gap changes periodically; the box body is also provided with a plurality of flow guiding mechanisms, which are located above and / or below the extrusion unit.

[0007] Additional technical features constituting the above-mentioned novel dough kneading device also include:

[0008] —The roller shaft of the pressure roller passes through the side wall of the box, and a transmission gear is fitted at its end. The transmission gears of the two pressure rollers constituting the extrusion unit mesh with each other to realize the synchronous rotation of the two pressure rollers;

[0009] —The minimum value of the extrusion gap formed by the eccentric distal ends of the two pressure rollers constituting the extrusion unit approaching each other; the maximum value of the extrusion gap formed by the eccentric proximal ends of the two pressure rollers constituting the extrusion unit approaching each other.

[0010] —The extrusion unit consists of two sets, placed in the upper and lower layers of the housing. The two pressure rollers of the upper extrusion unit move downwards relative to each other at their extrusion gaps, while the two pressure rollers of the lower extrusion unit move upwards relative to each other at their extrusion gaps. The two pressure rollers of the upper and lower extrusion units move to the left relative to each other at their extrusion gaps, and the two pressure rollers of the upper and lower extrusion units move to the right relative to each other at their extrusion gaps.

[0011] —The flow guiding mechanism is an auger driven by a second motor. The auger includes a rotating shaft and spiral blades wound on the rotating shaft. The rotating shaft is aligned with the pressure roller of the extrusion unit.

[0012] —There are two flow guiding mechanisms located above the extrusion unit, which are horizontally arranged side by side and have opposite flow guiding directions; there is one flow guiding mechanism located below the extrusion unit, which corresponds to the discharge port located at the bottom of the box.

[0013] Compared with the prior art, the novel dough kneading device provided by this utility model has the following advantages: The device's housing contains at least one extrusion unit consisting of two parallel pressure rollers. The roller shafts of the pressure rollers are located at an eccentric position on their cylinders. Thus, during the relative rotation of the two pressure rollers driven by electricity, their extrusion gap changes periodically, better simulating the effect of hand kneading. Furthermore, the relatively large range of motion of the pressure rollers increases the kneading force and range. Secondly, the housing also contains several flow guiding mechanisms located above and / or below the extrusion unit. This ensures that after the flour and water are mixed, the dough can be repeatedly kneaded within the extrusion unit, resulting in a more regular movement process. This prevents the dough from adhering to the pressure rollers due to increased stickiness, further improving the processing efficiency and quality of the dough kneading. The device is compact, easy to operate, economical, and durable. Attached Figure Description

[0014] Figure 1 This is a schematic diagram of the structure of a novel dough-kneading device according to the present invention;

[0015] Figure 2 This is a side view of the device (upper and lower extrusion).

[0016] Figure 3 This is a side view of the device (left and right sides are squeezed together). Detailed Implementation

[0017] The structure and working principle of the novel dough-kneading device provided by this utility model will be further described in detail below with reference to the accompanying drawings. Obviously, the described embodiments are only some embodiments of this utility model, and not all embodiments. Based on the embodiments of this utility model, all other embodiments obtained by those skilled in the art without creative effort are within the protection scope of this utility model.

[0018] In the description of this utility model, unless otherwise stated, the terms "upper / lower", "left / right", "horizontal", etc., indicate the orientation or positional relationship based on the orientation or positional relationship shown in the drawings, and are only for the convenience of describing this utility model and simplifying the description, and do not indicate or imply that the device or element referred to must have a specific orientation, or be constructed and operated in a specific orientation, and therefore should not be construed as a limitation of this utility model.

[0019] It should be noted that, unless otherwise explicitly specified and limited, the terms "installation," "connection," and "set / equipped" should be interpreted broadly. For example, they can refer to a fixed connection, a detachable connection, or an integral connection; they can refer to a mechanical connection or an electrical connection; they can refer to a direct connection or an indirect connection through an intermediate medium. Those skilled in the art can understand the specific meaning of the above terms in this utility model based on the specific circumstances.

[0020] like Figure 1 As shown, the structure of this novel dough kneading device includes a box 1 with a feed inlet, and at least one extrusion unit 2 consisting of two parallel pressure rollers 21 inside the box 1. The roller shaft 201 of the pressure roller 21 is located at an eccentric position on its roller 202. A first motor 41 drives the two pressure rollers 21 of the extrusion unit 2 to rotate relative to each other, and the extrusion gap 22 changes periodically. Several flow guiding mechanisms 3 are also provided inside the box 1, and the flow guiding mechanisms 3 are located above and / or below the extrusion unit 2.

[0021] Its working principle is as follows: After mixing flour, water, and additives, the mixture is placed into the box 1 of the device through the feed port. The box 1 is equipped with an extrusion unit 2 consisting of two parallel pressure rollers 21 for kneading and stirring. Since the roller shaft 201 of the pressure roller 21 is located at the eccentric position of its roller 202, the extrusion gap 22 between the two changes periodically as the pressure roller 21 rotates relative to each other. When the dough enters the extrusion gap 22, the changing space forms a relative pressing and kneading effect, which well simulates the kneading effect of hand kneading. The use of the eccentric roller shaft 201 increases the relative range and amplitude of movement, thereby improving the efficiency and quality of kneading.

[0022] It should be noted that several flow guiding mechanisms 3 are also installed inside the box 1. These mechanisms are located above and / or below the extrusion unit 2, effectively guiding the entire dough (including water and flour that have not yet been fully mixed) within the box 1. This allows for repeated kneading and pressing within the extrusion unit 2, preventing the dough from becoming too sticky and adhering to the surface of the pressure roller 21. This homogenizes the dough, allowing the gliadin and glutenin to gradually absorb water, swell, and bond together, forming a continuous, three-dimensional membrane matrix. This gluten network structure possesses a certain degree of elasticity, extensibility, viscosity, and plasticity. The steamed buns produced are soft yet firm, highly malleable, easy to shape, and have a delicate texture, a sweet flavor, and cook quickly.

[0023] In the structure constituting the above-mentioned novel dough-kneading device

[0024] --like Figure 2 As shown, in a preferred embodiment, the roller shaft 201 of the pressure roller 21 passes through the side wall of the housing 1. One end of the roller shaft 201 is mounted on the side wall through a bearing, and the other end is fitted with a transmission gear 23. The transmission gears 23 of the two pressure rollers 21 constituting the extrusion unit 2 mesh with each other to form synchronous linkage. At least one transmission gear 23 or roller shaft 201 is driven and connected to the first motor 41 to realize the synchronous rotation of the two pressure rollers 21. The output shaft of the first motor 41 is connected to the roller shaft 201 through a coupling, or the output shaft of the motor is fitted with a gear and meshes with the transmission gear 23.

[0025] — Preferably, the eccentric distal ends a on the rollers 202 of the two pressure rollers 21 constituting the extrusion unit 2 approach each other to form the minimum value of the extrusion gap 22, and the eccentric proximal ends b on the rollers 202 of the two pressure rollers 21 constituting the extrusion unit 2 approach each other to form the maximum value of the extrusion gap 22. In this way, when the two pressure rollers 21 rotate synchronously, the extrusion gap 22 between them changes periodically from the maximum value to the minimum value, thereby having a larger range of action on the dough and improving the kneading force and shaping efficiency.

[0026] —As a preferred implementation method, such as Figure 2-3As shown, there are two sets of extrusion units 2, which are placed in the upper and lower double layers (2-1, 2-2) inside the box 1. Each set includes four pressure rollers 21 whose transmission gears 23 mesh with each other or are driven by connecting gears to achieve synchronous linkage. The two pressure rollers of the upper extrusion unit 2-1 move downwards at their extrusion gap 22-1, the two pressure rollers of the lower extrusion unit 2-2 move upwards at their extrusion gap 22-2, the two pressure rollers of the left extrusion unit 2-3 move to the left at their extrusion gap 22-3, and the two pressure rollers of the right extrusion unit 2-4 move to the right at their extrusion gap 22-4. That is, the upper and lower layers and the left and right sides form a three-dimensional kneading system with cross-extrusion, which further improves the quality and efficiency of dough kneading.

[0027] —The above-mentioned guiding mechanism 3 is an auger driven by the second motor 42. The auger includes a rotating shaft 31 and spiral blades 32 wound on the rotating shaft 31. The rotating shaft 31 is aligned with the pressure roller 21 of the extrusion unit 2. The rotating shaft 31 of the auger is driven to rotate by the second motor 42. The spiral blades 32 guide the movement direction of the dough in the box 1, so that it is repeatedly kneaded in the extrusion unit 2 to ensure that the dough is homogeneous as a whole.

[0028] Preferably, there are two flow guiding mechanisms 3 located above the extrusion unit 2, which are horizontally arranged side by side and have opposite flow guiding directions, so that the dough can circulate in one direction within the box 1; there is one flow guiding mechanism 3 located below the extrusion unit 2, which corresponds to the discharge port 5 located at the lower part of the box 1. The discharge port 5 can be equipped with a valve. After the valve is closed, the corresponding flow guiding mechanism 3 (i.e., auger) is activated to push the dough at the lower part of the box 1 and it is carried upward by the lower extrusion unit 2-2. The upper flow guiding mechanism 3 (i.e., auger) continues to guide it in one direction, and it is carried downward by the upper extrusion unit 2-1, thereby forming a three-dimensional circulating mixing system, which further enhances the standardization of the dough mixing process.

[0029] The above-described embodiments are only used to illustrate the technical solution of this utility model and are not intended to limit the implementation of this utility model. Therefore, any other modifications or equivalent substitutions to the technical solution of this utility model, as long as they do not depart from the spirit and scope of the technical solution of this utility model, should be covered within the scope of the claims of this utility model.

Claims

1. A novel dough making apparatus characterized by: The box is provided with a feed inlet, at least one set of extrusion units composed of two side-by-side pressure rollers, the roller shafts of the pressure rollers are located at the eccentric position of the roller cylinders, a first motor drives the relative rotation of the two pressure rollers of the extrusion unit, and the extrusion gap is periodically changed; a plurality of flow guide mechanisms are arranged in the box, and the flow guide mechanisms are located above and / or below the extrusion units.

2. A novel dough making device as claimed in claim 1, wherein: The roller shafts of the pressure rollers penetrate through the side walls of the box, and the end portions are sleeved with transmission gears, the transmission gears of the two pressure rollers constituting the extrusion unit are meshed with each other to realize synchronous rotation of the two pressure rollers.

3. A novel dough making device according to claim 1 or 2, characterized in that: The eccentric distal ends of the roller cylinders of the two pressure rollers constituting the extrusion unit are close to each other to form a minimum value of the extrusion gap, and the eccentric proximal ends of the roller cylinders of the two pressure rollers constituting the extrusion unit are close to each other to form a maximum value of the extrusion gap.

4. A novel dough making device as claimed in claim 3, wherein: The number of the extrusion units is two sets, which are arranged in the upper and lower layers in the box, the relative motion of the two pressure rollers of the extrusion unit located in the upper layer is downward at the extrusion gap, the relative motion of the two pressure rollers of the extrusion unit located in the lower layer is upward at the extrusion gap; the relative motion of the two pressure rollers located on the left side of the extrusion units in the upper and lower layers is leftward at the extrusion gap, and the relative motion of the two pressure rollers located on the right side of the extrusion units in the upper and lower layers is rightward at the extrusion gap.

5. A novel dough making device according to claim 1 or 2, characterized in that: The flow guide mechanism is a second motor driven auger, the auger includes a rotating shaft and a spiral blade wound on the rotating shaft, and the rotating shaft is consistent with the direction of the pressure roller of the extrusion unit.

6. A novel dough making device as claimed in claim 1, wherein: The number of the flow guide mechanisms located above the extrusion units is two, which are horizontally side by side and have opposite flow directions; the number of the flow guide mechanisms located below the extrusion units is one, which corresponds to the discharge outlet arranged in the lower part of the box.

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