A mixing device for making pastries
Patent Information
- Authority / Receiving Office
- CN · China
- Patent Type
- Utility models(China)
- Current Assignee / Owner
- 湖南大丰斋食品有限公司
- Filing Date
- 2025-07-15
- Publication Date
- 2026-05-26
Smart Images
Figure CN224268034U_ABST
Abstract
Description
Technical Field
[0001] This utility model belongs to the field of pastry making technology, specifically a stirring device for pastry making. Background Technology
[0002] Pastry making is a culinary art that combines traditional techniques with modern technology. Its core lies in the precise blending and processing of basic ingredients such as flour, water, and yeast to create foods with rich textures and diverse forms.
[0003] Pastry making typically uses wheat flour as the main ingredient. The glutenin and gliadin in wheat flour combine with water to form an elastic and extensible gluten network. During the mixing process, the ingredients need to be stirred evenly. In the industrial production of pastries, a mixer is usually used to stir the ingredients. The mixer includes a mixing bowl, mixing blades, and a drive system. By rotating, the dough is tumbled and finally formed into a dough.
[0004] In traditional pastry making, the mixing blades in the mixing equipment usually rotate in one direction, and the dough flows along a fixed path inside the drum. The area near the mixing blades is subjected to strong shearing force, which can easily lead to gluten breakage, while the edge areas will be undermixed, forming dead corners. This results in the dough being over-extended in the center and not fully mixed at the edges.
[0005] Therefore, this utility model provides a stirring device for making pastries. Utility Model Content
[0006] In order to overcome the shortcomings of the prior art, at least one technical problem raised in the background art is solved.
[0007] The technical solution adopted by this utility model to solve its technical problem is as follows: A mixing device for making pastries, comprising a mixing drum; a sealing cover is installed at the end of the mixing drum; a first motor is installed in the middle of the sealing cover; the output end of the first motor passes through the middle of the sealing cover; a first rotating shaft is fixedly connected to the output end of the first motor; multiple sets of first stirring blades are fixedly connected to the middle of the first rotating shaft; each set of first stirring blades is equidistantly distributed in the middle of the first rotating shaft; an adjustment component is provided in the middle of the first stirring blades; a second motor is installed at the end of the mixing drum; the second motor is located outside the mixing drum; the output end of the second motor passes through the end of the mixing drum; a gear is fixedly connected to the output end of the second motor; a rotating cylinder is rotatably connected to the end of the mixing drum; the rotating cylinder is located inside the mixing drum; two sets of second stirring blades are fixedly connected to the middle of the rotating cylinder. Each set of second stirring blades is positioned between two sets of first stirring blades; the rotating cylinder has a toothed groove at one end near the gear; the gear and the toothed groove are meshed; a discharge port is provided in the middle of the sealing cover; a sealing door is installed in the middle of the sealing cover; the sealing door is positioned at the corresponding discharge port; a metering component is installed at the end of the mixing drum; through the above structure, the first and second stirring blades generate two opposing stirring forces, which can break the dead corners in the dough or batter, fully mix the raw materials, expand the stirring range, and ensure that the dough in all areas inside the mixing drum is turned over, alternatingly stretching the dough, effectively shortening the mixing time. Furthermore, the bidirectional staggered stirring can reduce the problem of local overstretching or understretching of gluten due to force in one direction, increase the number and intensity of stirring within a uniform time, and improve the efficiency of dough turning.
[0008] Preferably, the quantitative component includes a feeding box; the feeding box is fixed to the end of the mixing tank; the feeding box extends through the end of the mixing tank; the middle part of the feeding box is sloped; multiple partition plates are fixed to the middle part of the feeding box; the partition plates are equidistantly arranged; a driver is installed on the side wall of the feeding box; the output end of the driver extends through the side wall of the feeding box; a second rotating shaft is fixed to the output end of the driver; the end of the second rotating shaft is rotatably connected to the inner side wall of the feeding box; multiple baffles are fixed to the middle part of the second rotating shaft; the above structure enables continuous segmented feeding of raw materials, reducing blockage inside the mixing tank caused by pouring raw materials all at once, reducing resistance at the initial stage of mixing, reducing overload during equipment tumbling, and controlling the raw material feeding speed by adjusting the rotation speed of the driver, accurately controlling the tumbling requirements during pastry making, and improving the quality of the pastry after it is formed.
[0009] Preferably, the adjustment assembly includes two sliders; the two sliders are fixed to the side wall of the first stirring blade; the two sliders are arranged opposite each other; a plurality of fixing holes are opened in the middle of the sliders; an extension blade is slidably connected to the middle of the first stirring blade; two grooves are opened in the inner side wall of the extension blade; the fixing holes are slidably connected to the middle of the grooves; two fixing rods are slidably connected to the side wall of the extension blade; the fixing rods are arranged in the middle of the corresponding fixing holes; a sealing block is fixedly connected to the end of the fixing rod; a first spring is fixedly connected to the middle of the sealing block; the end of the first spring is fixedly connected to the outer side wall of the extension blade; through the above structure, the first stirring blade can adjust the stirring depth of the raw materials. When performing gentle mixing, the extension blade shrinks to reduce the compression of the bottom dough and keep the dough loose. When it is necessary to fully stir to form gluten, the extension blade can be stretched close to the inner side wall of the rotating cylinder so that all dough layers are stretched, improving gluten strength, and quickly adjusting to different shapes to improve the flexibility of the equipment.
[0010] Preferably, a plurality of connecting cylinders are fixedly connected to the middle of the first rotating shaft; a second spring is fixedly connected to the middle of the connecting cylinder; a sliding rod is fixedly connected to the end of the second spring; the sliding rod is slidably connected to the middle of the connecting cylinder; a scraper is fixedly connected to the end of the sliding rod; the above structure can reduce the adhesion of flour, oil and other raw materials to the inner wall of the rotating cylinder during the mixing process, and the elasticity of the second spring makes the scraper fit tightly with the rotating cylinder, reducing the accumulation of residues on the surface of the rotating cylinder into stubborn dirt, so that it falls back into the mixing area to participate in the mixing, reducing the waste of raw materials.
[0011] Preferably, a protective plate is fixedly connected to the inner wall of the rotating cylinder; the protective plate is rotatably connected to the end of the mixing drum; the protective plate is fixedly connected to the outside of the tooth groove; the above structure can effectively reduce the amount of flour raw material adhering to the tooth groove after stirring, and reduce the amount of flour adhering to the tooth groove entering between the gear and the tooth groove when the tooth groove meshes with the gear during rotation, thus reducing surface wear and jamming, thereby maintaining the stability of the rotating cylinder during rotation.
[0012] Preferably, the inner wall of the rotating drum is provided with a slope; the diameter of the slope is set from small to large from one end of the gear; the above structure allows the material to slide naturally to one end and be stirred under the action of gravity during the stirring process, reducing the accumulation of material at the feeding end of the mixing drum and ensuring that all raw materials are fully stirred.
[0013] The beneficial effects of this utility model are as follows:
[0014] 1. The dough mixing device of this utility model generates two opposing mixing forces through the first and second mixing blades in the above structure. This breaks up dead corners in the dough or batter, allowing the raw materials to be fully mixed, expanding the mixing range, and ensuring that the dough in all areas inside the mixing bowl is turned over. The dough is alternately stretched, effectively shortening the mixing time. Furthermore, the bidirectional staggered mixing reduces the problem of local overstretching or understretching of gluten due to force in one direction, increases the number and intensity of mixing within a uniform time, and improves the efficiency of dough mixing.
[0015] 2. The mixing device for making pastries described in this utility model can continuously feed raw materials in stages through the above structure, reducing the blockage inside the mixing tank caused by pouring raw materials at once, reducing resistance at the beginning of mixing, reducing overload during mixing, and controlling the feeding speed of raw materials by adjusting the rotation speed of the driver, thus precisely controlling the mixing requirements during pastry making and improving the quality of pastries after they are formed. Attached Figure Description
[0016] The present invention will be further described below with reference to the accompanying drawings:
[0017] Figure 1 This is a perspective view of the present invention;
[0018] Figure 2 This is a cross-sectional view of the mixing tank in this utility model;
[0019] Figure 3 This is a schematic diagram of the quantitative component in this utility model;
[0020] Figure 4 This is an exploded view of the adjustment component in this utility model.
[0021] In the diagram: 1. Mixing tank; 10. Sealing cover; 11. First motor; 12. Discharge port; 13. Sealing door; 14. First rotating shaft; 15. First stirring blade; 16. Second stirring blade; 17. Second motor; 18. Gear; 19. Rotating cylinder; 101. Gear groove; 2. Metering component; 21. Feed box; 22. Divider plate; 23. Driver; 24. Second rotating shaft; 25. Baffle; 3. Adjusting component; 31. Slider; 32. Fixing hole; 33. Fixing rod; 34. Extension blade; 35. Slide groove; 36. First spring; 37. Sealing block; 4. Connecting cylinder; 41. Second spring; 42. Slide rod; 43. Scraper; 5. Protective plate; 6. Inclined slope. Detailed Implementation
[0022] To make the technical means, creative features, objectives and effects of this utility model easier to understand, the present utility model will be further described below in conjunction with specific embodiments.
[0023] like Figures 1 to 4 As shown in the figure, a mixing device for making pastries according to an embodiment of the present invention includes a mixing tank 1; a sealing cover 10 is installed at the end of the mixing tank 1; a first motor 11 is installed in the middle of the sealing cover 10; the output end of the first motor 11 passes through the middle of the sealing cover 10; a first rotating shaft 14 is fixedly connected to the output end of the first motor 11; multiple sets of first stirring blades 15 are fixedly connected to the middle of the first rotating shaft 14; each set of first stirring blades 15 is equidistantly distributed in the middle of the first rotating shaft 14; an adjusting component 3 is provided in the middle of the first stirring blades 15; a second motor 17 is installed at the end of the mixing tank 1; the second motor 17 is located outside the mixing tank 1; the output end of the second motor 17 passes through the end of the mixing tank 1; a gear 18 is fixedly connected to the output end of the second motor 17; and a gear 18 is rotatably connected to the end of the mixing tank 1. A rotating cylinder 19 is installed inside the mixing tank 1. Two sets of second stirring blades 16 are fixedly connected to the middle of the rotating cylinder 19. Each set of second stirring blades 16 is positioned between two sets of first stirring blades 15. A toothed groove 101 is provided at the end of the rotating cylinder 19 near the gear 18. The gear 18 and the toothed groove 101 are meshed. A discharge port 12 is provided in the middle of the sealing cover 10. A sealing door 13 is installed in the middle of the sealing cover 10. The sealing door 13 is positioned at the corresponding discharge port 12. A metering component 2 is installed at the end of the mixing tank 1. During operation, the sealing cover 10 is installed at the end of the mixing tank 1. The stirring depth of the first stirring blades 15 is adjusted according to actual needs by adjusting the component 3. During the pastry making process, various raw materials are metered and discharged into the mixing tank through the metering component 2. Inside the mixing tank 1, the first motor 11 and the second motor 17 are turned on, controlling the rotation speed of their output ends. The output end of the second motor 17 drives the gear 18 to rotate, and the gear 18, through the tooth groove 101, causes the rotating drum 19 to rotate at the end of the mixing tank 1. The rotating drum 19 rotates inside the mixing tank 1, and as it rotates, the raw material continuously tumbles inside the mixing tank 1. Simultaneously, it is stirred by two sets of second stirring blades 16. The output end of the first motor 11 drives the first rotating shaft 14 to rotate in the opposite direction, and multiple sets of first stirring blades 15 and second stirring blades 16 rotate bidirectionally. At this time, the raw material is tumbled by the second stirring blades 16 and the first stirring blades 15, causing the raw material to quickly form. After the tumbling is completed, the sealing door 1 is closed. 3. Rotate the drum to open the discharge port 12 and remove the dough through the discharge port 12. When not in use, remove the sealing cover 10 from the end of the mixing drum 1 and clean the surface of the first rotating shaft 14 and the first mixing blade 15. Through the above structure, the first mixing blade 15 and the second mixing blade 16 generate two opposing mixing forces, which can break the dead corners in the dough or batter, make the raw materials fully mixed, expand the mixing range, and make the dough in all areas inside the mixing drum 1 be turned over. The dough is alternately stretched, which effectively shortens the mixing time. Moreover, the bidirectional staggered mixing can reduce the problem of local overstretching or understretching of gluten due to force in one direction, increase the number of times and the force of mixing in a uniform time, and improve the efficiency of dough turning.
[0024] like Figure 2 and Figure 3 As shown, the quantitative component 2 includes a feed box 21; the feed box 21 is fixed to the end of the mixing tank 1; the feed box 21 penetrates the end of the mixing tank 1; the middle of the feed box 21 is sloped; multiple partition plates 22 are fixed to the middle of the feed box 21; the partition plates 22 are equidistantly arranged; a driver 23 is installed on the side wall of the feed box 21; the output end of the driver 23 penetrates the side wall of the feed box 21; a second rotating shaft 24 is fixed to the output end of the driver 23; the end of the second rotating shaft 24 is rotatably connected to the inner side wall of the feed box 21; multiple baffles 25 are fixed to the middle of the second rotating shaft 24; during operation, the weighed raw material is conveyed into the feed box 21, and after entering the feed box 21, the raw material is intercepted by the second rotating shaft 24 and discharged. After the mixture is poured into the mixing tank 1, the driver 23 is turned on. The output of the driver 23 drives the second rotating shaft 24 to rotate. The rotation speed of the driver 23 is controlled. When the second rotating shaft 24 rotates, some of the various raw materials are discharged. The raw materials slide down the inclined surface of the feed box 21 into the mixing tank 1, realizing the quantitative addition of raw materials. Raw materials can be continuously added to the feed box 21. Through the above structure, the raw materials can be continuously added in stages, reducing the blockage inside the mixing tank 1 caused by pouring raw materials all at once, reducing the resistance at the beginning of mixing, and reducing the overload of the equipment during tumbling. By adjusting the rotation speed of the driver 23, the raw material addition speed can be controlled, and the tumbling requirements during the making of pastries can be precisely controlled, thereby improving the quality of the pastries after they are formed into a dough.
[0025] like Figure 4As shown, the adjusting component 3 includes two sliders 31; the two sliders 31 are fixed to the side wall of the first stirring blade 15; the two sliders 31 are arranged opposite each other; a plurality of fixing holes 32 are opened in the middle of the sliders 31; an extension blade 34 is slidably connected to the middle of the first stirring blade 15; two grooves 35 are opened in the inner side wall of the extension blade 34; the fixing holes 32 are slidably connected to the middle of the grooves 35; two fixing rods 33 are slidably connected to the side wall of the extension blade 34; the fixing rods 33 are arranged in the middle of the corresponding fixing holes 32; a sealing block 37 is fixedly connected to the end of the fixing rod 33; a first spring 36 is fixedly connected to the middle of the sealing block 37; the end of the first spring 36 is fixedly connected to the outer side wall of the extension blade 34; during operation, when adjusting the stirring depth, the two sealing blocks 37 are pulled outward, so that the fixing rods 33 are fixedly connected to the side wall of the extension blade 34. The first stirring blade 15 moves out from the middle of the fixing hole 32 at end 3, and the first spring 36 stretches elastically, causing the extension blade 34 to slide between the two sliders 31. After moving to the designated fixing hole 32 position, the fixing rod 33 coincides with the fixing hole 32 position. The elastic reset of the first spring 36 causes the fixing rod 33 to enter the corresponding fixing hole 32, and the extension blade 34 is fixed by the fixing rod 33. Through the above structure, the first stirring blade 15 can adjust the stirring depth of the raw materials. When performing gentle mixing, the extension blade 34 is contracted to reduce the compression of the bottom dough and keep the dough loose. When it is necessary to fully stir to form gluten, the extension blade 34 can be stretched close to the inner wall of the rotating cylinder 19 so that all dough layers are stretched, improving gluten strength, and quickly adjusting to different shapes to improve the flexibility of the equipment.
[0026] like Figure 4 As shown, a plurality of connecting cylinders 4 are fixedly connected to the middle of the first rotating shaft 14; a second spring 41 is fixedly connected to the middle of the connecting cylinder 4; a sliding rod 42 is fixedly connected to the end of the second spring 41; the sliding rod 42 is slidably connected to the middle of the connecting cylinder 4; a scraper 43 is fixedly connected to the end of the sliding rod 42; during operation, when the first rotating shaft 14 rotates, the sliding rod 42 continuously pushes against the scraper 43 through the elasticity of the second spring 41, making it tightly fit against the inner wall of the rotating cylinder 19. As the first rotating shaft 14 rotates, the scraper 43 scrapes off the residual raw materials on the surface of the rotating cylinder 19. Through the above structure, flour, oil and other raw materials can be reduced from adhering to the inner wall of the rotating cylinder 19 during the stirring process. The elasticity of the second spring 41 makes the scraper 43 tightly fit against the rotating cylinder 19, reducing the accumulation of residues on the surface of the rotating cylinder 19 into stubborn dirt, allowing it to fall back into the stirring area to participate in the mixing, reducing the waste of raw materials.
[0027] like Figure 3As shown, a protective plate 5 is fixedly connected to the inner wall of the rotating cylinder 19; the protective plate 5 is rotatably connected to the end of the mixing drum 1; the protective plate 5 is fixedly connected to the outside of the tooth groove 101; during operation, when the dough ingredients are being stirred, the protective plate 5 prevents the ingredients from adhering to the surface of the tooth groove 101, thus protecting the gear 18 and the tooth groove 101. The above structure can effectively reduce the amount of flour ingredients adhering to the tooth groove 101 after stirring, and reduce the amount of flour adhering to the gear 18 and the tooth groove 101 when the tooth groove 101 meshes with the gear 18 during rotation, which would cause surface wear and jamming, thereby maintaining the stability of the rotating cylinder 19 during rotation.
[0028] like Figure 2 As shown, the inner wall of the rotating drum 19 is provided with a ramp 6; the diameter of the ramp 6 is set from small to large from one end of the gear 18; when the raw material enters the mixing drum 1, it is moved naturally to the other end by the ramp 6. After the mixing is completed, it moves to the discharge port 12 position. The sealing door 13 can be opened to quickly take out the dough. The above structure allows the material to slide naturally to one end and be mixed by gravity during the mixing process, reducing the accumulation of material at the feeding end of the mixing drum 1 and ensuring that all raw materials are fully mixed.
[0029] like Figure 2 As shown, the outer walls of the first stirring blade 15 and the extension blade 34 are provided with an anti-stick coating. During operation, when the second stirring blade 16 and the extension blade 34 stir the raw material, the material forms a sliding layer on the surface of the anti-stick coating, causing the raw material to fall off after contact with it. The above structure can reduce the friction between the raw material and the second stirring blade 16 and the extension blade 34, reduce the adhesion caused by excessive stretching of gluten, and allow the second stirring blade 16 and the extension blade 34 to rotate smoothly.
[0030] During operation, the sealing cap 10 is installed at the end of the mixing tank 1. The mixing depth of the first stirring blade 15 is adjusted according to actual needs via the adjusting component 3. During the pastry making process, various raw materials are quantitatively discharged into the mixing tank 1 via the metering component 2. At this time, the first motor 11 and the second motor 17 are turned on, controlling the rotation speed of the output ends of the first motor 11 and the second motor 17. The output end of the second motor 17 drives the gear 18 to rotate. The gear 18 causes the rotating cylinder 19 to rotate at the end of the mixing tank 1 via the tooth groove 101. The rotating cylinder 19 rotates inside the mixing tank 1. As the rotating cylinder 19 rotates, the raw materials continuously tumble inside the mixing tank 1, while being stirred by the two sets of second stirring blades 16. The output of the first motor 11... The first rotating shaft 14 is driven to rotate in the opposite direction, and multiple sets of first stirring blades 15 and second stirring blades 16 rotate bidirectionally. At this time, the raw material is tumbled along with the second stirring blades 16 and the first stirring blades 15, so that the raw material is quickly shaped. After the tumbling is completed, the sealing door 13 is rotated, the discharge port 12 is opened, and the dough is taken out through the discharge port 12. When not in use, the sealing cover 10 is removed from the end of the mixing tank 1, the surface of the first rotating shaft 14 and the first stirring blades 15 is cleaned, and the weighed raw material is transported into the feeding box 21. After the raw material enters the feeding box 21, it is intercepted by the second rotating shaft 24 and discharged into the mixing tank 1. Then the driver 23 is turned on, and the output end of the driver 23 drives the second rotating shaft 24 to rotate, controlling the rotation of the raw material. The rotation speed of the drive 23 is controlled. When the second shaft 24 rotates, some of the various raw materials are discharged. The raw materials slide down the inclined surface of the feed box 21 into the mixing tank 1, realizing the quantitative feeding of raw materials. Raw materials can be continuously fed into the feed box 21. When adjusting the mixing depth, the two sealing blocks 37 are pulled outward, so that the end of the fixing rod 33 moves out of the middle of the fixing hole 32. The first spring 36 is elastically stretched, and the extension blade 34 slides in the middle of the two sliders 31. After moving to the position of the designated fixing hole 32, the fixing rod 33 coincides with the position of the fixing hole 32. The elastic reset of the first spring 36 causes the fixing rod 33 to enter the corresponding fixing hole 32. The extension blade 34 is fixed by the fixing rod 33. When the first shaft 14 During rotation, the slide bar 42 continuously pushes against the scraper 43 through the elasticity of the second spring 41, making it fit tightly against the inner wall of the rotating cylinder 19. As the first rotating shaft 14 rotates, the scraper 43 scrapes off the residual raw materials on the surface of the rotating cylinder 19. During the tumbling process of the dough raw materials, the protective plate 5 prevents the raw materials from adhering to the surface of the tooth groove 101, thus protecting the gear 18 and the tooth groove 101. When the raw materials enter the mixing tank 1, they move naturally to the other end through the ramp 6. After the tumbling is completed, they move to the discharge port 12 position. The sealing door 13 can be opened to quickly remove the dough. When the second mixing blade 16 and the extension blade 34 stir the raw materials, the material forms a sliding layer on the surface of the anti-stick coating, causing the raw materials to fall off after contact with it.
[0031] The foregoing has shown and described the basic principles, main features, and advantages of this utility model. Those skilled in the art should understand that this utility model is not limited to the above embodiments. The embodiments and descriptions in the specification are merely illustrative of the principles of this utility model. Various changes and modifications can be made to this utility model without departing from its spirit and scope, and all such changes and modifications fall within the scope of the claimed utility model. The scope of protection of this utility model is defined by the appended claims and their equivalents.
Claims
1. A dough making and kneading apparatus comprising a bowl (1) ; characterized in that: A sealing cap (10) is installed at the end of the mixing tank (1); a first motor (11) is installed in the middle of the sealing cap (10); the output end of the first motor (11) passes through the middle of the sealing cap (10); a first rotating shaft (14) is fixedly connected to the output end of the first motor (11); multiple sets of first stirring blades (15) are fixedly connected to the middle of the first rotating shaft (14); each set of first stirring blades (15) is equidistantly distributed in the middle of the first rotating shaft (14); an adjustment component (3) is provided in the middle of the first stirring blades (15); a second motor (17) is installed at the end of the mixing tank (1); the second motor (17) is located outside the mixing tank (1); the output end of the second motor (17) passes through the end of the mixing tank (1); the second motor (17) outputs... A gear (18) is fixedly connected to the outlet end; a rotating cylinder (19) is rotatably connected to the end of the mixing tank (1); the rotating cylinder (19) is located inside the mixing tank (1); two sets of second stirring blades (16) are fixedly connected to the middle of the rotating cylinder (19); each set of second stirring blades (16) is located between two sets of first stirring blades (15); a tooth groove (101) is provided at the end of the rotating cylinder (19) near the gear (18); the gear (18) and the tooth groove (101) are meshed; a discharge port (12) is opened in the middle of the sealing cover (10); a sealing door (13) is installed in the middle of the sealing cover (10); the sealing door (13) is located at the corresponding discharge port (12); a metering component (2) is installed at the end of the mixing tank (1).
2. A pastry-making folding device according to claim 1, wherein: The quantitative component (2) includes a feed box (21); the feed box (21) is fixed to the end of the mixing tank (1); the feed box (21) penetrates the end of the mixing tank (1); the middle part of the feed box (21) is set with an incline; a plurality of partition plates (22) are fixed to the middle part of the feed box (21); the partition plates (22) are equidistantly arranged; a driver (23) is installed on the side wall of the feed box (21); the output end of the driver (23) penetrates the side wall of the feed box (21); a second rotating shaft (24) is fixed to the output end of the driver (23); the end of the second rotating shaft (24) is rotatably connected to the inner side wall of the feed box (21); a plurality of baffles (25) are fixed to the middle part of the second rotating shaft (24).
3. A pastry-making folding device according to claim 1, wherein: The adjustment assembly (3) includes two sliders (31); the two sliders (31) are fixed to the side wall of the first stirring blade (15); the two sliders (31) are arranged opposite to each other; a plurality of fixing holes (32) are opened in the middle of the sliders (31); an extension blade (34) is slidably connected to the middle of the first stirring blade (15); two grooves (35) are opened in the inner side wall of the extension blade (34); the fixing holes (32) are slidably connected to the middle of the grooves (35); two fixing rods (33) are slidably connected to the side wall of the extension blade (34); the fixing rods (33) are arranged in the middle of the corresponding fixing holes (32); a sealing block (37) is fixedly connected to the end of the fixing rod (33); a first spring (36) is fixedly connected to the middle of the sealing block (37); the end of the first spring (36) is fixedly connected to the outer side wall of the extension blade (34).
4. The mixing device for making pastries according to claim 1, characterized in that: A plurality of connecting cylinders (4) are fixedly connected to the middle of the first rotating shaft (14); a second spring (41) is fixedly connected to the middle of the connecting cylinder (4); a slide rod (42) is fixedly connected to the end of the second spring (41); the slide rod (42) is slidably connected to the middle of the connecting cylinder (4); a scraper (43) is fixedly connected to the end of the slide rod (42).
5. The mixing device for making pastries according to claim 1, characterized in that: A protective plate (5) is fixedly connected to the inner wall of the rotating cylinder (19); the protective plate (5) is rotatably connected to the end of the mixing tank (1); the protective plate (5) is fixedly connected to the outside of the tooth groove (101).
6. The mixing device for making pastries according to claim 1, characterized in that: The inner wall of the rotating cylinder (19) is provided with a ramp (6); the diameter of the ramp (6) is set from small to large from one end of the gear (18).
7. The mixing device for making pastries according to claim 3, characterized in that: The outer walls of the first stirring blade (15) and the extension blade (34) are both provided with an anti-stick coating.