Whipping and filling stick structure and chopper

Abstract

The utility model discloses a kind of whip mixing stick structure and chopper, to provide a structure with the function of stirring and whipping, reduce the number of kitchen appliances, save space and cost.The structure includes stirring rod, its one end is equipped with transmission part, at least two paddles are distributed equidistantly along circumference at the other end, and at least two first whipping leaves are arranged on the side of paddle away from transmission part, and the end of at least two first whipping leaves is coplanar and does not protrude from the other end of stirring rod.In whipping operation, stirring rod drives paddle to rotate, first whipping leaf can contact with food material in a specific way, efficiently air is rolled into food material, increase volume and bulkiness, realize whipping function.When processing dough, paddle increases contact area with dough, applies greater stirring intensity, and paddle and first whipping leaf synergistically act, fully knead and extrude dough, help dough to form quickly, make internal organization more uniform, improve fermentation effect and final food quality.

Description

Technical Field

[0001] This utility model relates to the technical field of chopper accessories, and in particular to a structure for a mixing stick and a chopper. Background Technology

[0002] In the food processing industry, food processors are commonly used kitchen appliances, widely applied in home kitchens and food processing industries. They are used to chop and mix various ingredients, greatly improving the efficiency and convenience of food processing. Food processors are usually equipped with mixing paddles to achieve the function of mixing and blending ingredients, meeting the basic needs of making fillings, batters, and other food products.

[0003] However, most existing food processor mixing sticks on the market have relatively simple structures and significant functional limitations. Current mixing sticks typically only have a simple mixing function, primarily designed to blend different ingredients to achieve a relatively uniform state. However, in actual food preparation, especially in baking, cake making, and cream production, relying solely on mixing is often insufficient. Ordinary mixing sticks struggle to quickly and evenly incorporate air into butter, leading to excessively long whipping times, poor whipping results, and even under- or over-whipping, affecting the final product's quality and texture. Furthermore, existing mixing sticks also fail to achieve ideal results for doughs requiring rapid dough formation and thorough kneading. The inability to apply sufficient pressure and effective mixing force makes it difficult for the dough to form a ball quickly, resulting in an uneven internal structure and insufficient kneading, thus affecting the dough's fermentation and the quality of the final product.

[0004] Currently, some specialized tools for whipping have appeared on the market, such as egg beaters. However, these tools usually need to be purchased separately, increasing the number and cost of kitchen appliances, and also taking up more kitchen space. Moreover, during use, users need to frequently change tools according to different operational needs, making the operation cumbersome and reducing the efficiency of food preparation. Utility Model Content

[0005] The purpose of this invention is to disclose a mixing stick structure that has both stirring and whipping functions, achieving multiple uses in one product. It can not only quickly form dough into balls, allowing the dough to be fully kneaded, but also efficiently complete the whipping operation.

[0006] To achieve the above objectives, this utility model discloses a whipping and mixing stick structure, comprising: a stirring rod; a transmission member disposed at one end of the stirring rod; at least two blades disposed at the other end of the stirring rod and evenly distributed along the circumference of the stirring rod, wherein at least two first whipping blades are disposed on the side of the blades away from the transmission member, the ends of the at least two first whipping blades are coplanar and do not protrude from the other end of the stirring rod.

[0007] By adopting the above solution, addressing the shortcomings of the whipping function, this structure allows the first whipping blade to contact the ingredients in a specific way when the mixing rod drives the blades to rotate. This more effectively incorporates air into the ingredients, increasing their volume and fluffiness, thus achieving the whipping function. In dough processing, the blades can make more comprehensive contact with the dough as the mixing rod rotates, increasing the contact area and applying greater mixing force. Simultaneously, the synergistic effect of the blades and the first whipping blade allows for more thorough kneading and pressing of the dough during mixing, helping the dough to quickly form a ball and making its internal structure more uniform, improving the fermentation effect and ultimately enhancing the quality of the final food product. Therefore, this structure possesses both mixing and whipping functions, eliminating the need for additional specialized whipping tools, reducing the number and cost of kitchen appliances, and saving kitchen space.

[0008] Furthermore, the paddle blade is provided with a mixing blade, which is integrally formed with the paddle blade.

[0009] By adopting the above solution, the one-piece molded mixing blade extends outward, thereby expanding the mixing range and covering a wider area of ​​ingredients during the mixing process. This greatly improves mixing efficiency and shortens the time required for the ingredients to reach a uniformly mixed state.

[0010] Furthermore, the mixing blade is located on the side of the paddle blade away from the stirring rod, and at least two second whipping blades are provided on the side of the mixing blade away from the transmission member, with the ends of the at least two second whipping blades being coplanar with the ends of the at least two first whipping blades.

[0011] By adopting the above scheme, the ends of the first and second whipping blades are designed to be coplanar, so that when the stirring rod rotates, the two can work together to form a more stable and effective air entrainment channel in the stirring area, thereby improving whipping efficiency.

[0012] Furthermore, the orthographic projection length of the mixing blade on the stirring rod is H1, and the orthographic projection length of the paddle blade on the stirring rod is H2, then H1:H2 = 1.5~2.

[0013] By adopting the above scheme, the mixing blade has a longer extension than the paddle blade, which allows the mixing blade to cover a larger area during the mixing process, thereby improving the comprehensiveness and uniformity of mixing, and also avoiding the situation where some ingredients are overmixed while others are undermixed.

[0014] Furthermore, the orthographic projection length of the first whisking blade on the stirring rod is H3, then 2mm≤H3≤15mm, and the interval distance between at least two first whisking blades is X1, then 2mm≤X1≤15mm.

[0015] Furthermore, the projected length of the second whisking blade on the stirring rod is H4, then 2mm≤H4≤15mm, and the interval between at least two second whisking blades is X2, then 2mm≤X2≤15mm.

[0016] By adopting the above solution, it is possible to make reasonable adaptations according to different ingredients and preparation requirements.

[0017] Furthermore, if the interval between at least two of the first whisk blades is X1, and the distance between the first whisk blade and the second whisk blade is X3, then X1≤X3≤X2.

[0018] By adopting the above scheme, a relatively stable air channel can be formed between the first and second whisking blades, which also helps to disperse the stress generated during the mixing process. When the mixing rod rotates at high speed, the whisking blades will be subjected to the reaction force of the ingredients. A reasonable spacing setting can make these forces evenly distributed among the whisking blades, avoiding deformation or damage to the whisking blades or mixing rod due to excessive local stress.

[0019] Furthermore, the mixing blade and the paddle blade are provided with a continuous first arc surface, the side of the mixing blade away from the paddle blade is provided with a second arc surface, and the mixing blade and the second whipping blade are provided with a continuous third arc surface.

[0020] By adopting the above solution, when the stirring rod rotates, the ingredients flow along the first and third arc surfaces, reducing the resistance of the ingredients during the stirring process. This avoids the accumulation of ingredients and uneven mixing caused by right angles or irregular surfaces, allowing various ingredients to be more fully integrated and improving stirring efficiency and quality. When the stirring rod rotates, the second arc surface can scrape up the ingredients and create a certain negative pressure on its surface, thereby entraining air into the ingredients. The second arc surface can also adapt to the curved inner wall of the chopper.

[0021] Furthermore, a first connecting rib is provided between at least two of the first whipping blades, and / or a second connecting rib is provided between at least two of the second whipping blades, and / or a third connecting rib is provided between the first whipping blade and the second whipping blade.

[0022] By adopting the above solution, deformation of a single whisk blade due to excessive force can be avoided. For example, when stirring a thicker batter, the batter will generate greater resistance to the whisk blade. The first connecting rib can disperse this resistance, ensuring the stability of the shape and position of the first whisk blade, thereby maintaining the stirring effect.

[0023] A chopper includes a body and a mixing rod structure located inside the body. A drive mechanism is provided inside the body and is drivenly connected to the transmission component.

[0024] By adopting the above solution, the mixing and beating stick structure is integrated into the body of the chopper, so that the chopper is no longer limited to a single chopping function, and the cost of purchasing multiple devices for users is reduced, thus improving the cost-effectiveness of the equipment.

[0025] Compared with the prior art, the beneficial effects of this utility model are as follows:

[0026] 1. Functional Integration: This mixer combines mixing and whipping functions, breaking away from the limitations of traditional single-function mixing sticks. In food preparation, whether handling fillings or batters requiring mixing, or whipping cream or egg whites, this single structure can accomplish all tasks, eliminating the need for separate whipping tools, reducing the number of kitchen appliances, lowering operating costs, and saving kitchen space. Users also avoid frequent switching between different tools, saving time and effort. For example, when making cakes, all steps, from mixing batter to whipping egg whites and mixing fillings, can be completed using this mixing stick, simplifying the cooking process and making it more efficient and convenient.

[0027] 2. High-efficiency whipping: At least two first whipping blades are located on the side of the paddle furthest from the drive mechanism. When the mixing rod drives the paddles to rotate, the first whipping blades can contact the ingredients in a specific way, more effectively entraining air into the ingredients. This design can increase the volume and fluffiness of the ingredients, shorten whipping time, improve whipping efficiency, and at the same time, better control the degree of whipping, avoiding under- or over-whipping, ensuring whipping effect, and thus improving the quality and taste of the final food.

[0028] 3. Rapid Dough Formation: In dough processing, the rotating paddle allows for more comprehensive contact between the blades and the dough, increasing the contact area and thus applying greater mixing force. Compared to traditional mixing paddles, it can more effectively mix the dough, causing it to form a uniform whole more quickly, reducing mixing time. The synergistic action of the paddle blades and the first whipping blade allows for more thorough kneading and pressing of the dough during the mixing process. This helps break down large particles in the dough, allowing flour and water to blend better, resulting in a more uniform and delicate dough structure. A uniform dough structure is beneficial for fermentation, improving the fermentation effect and thus enhancing the quality of the final food product, such as making bread softer and more elastic.

[0029] 4. The reasonable structural design reduces the residue of ingredients on the mixing bar structure during the mixing process. Attached Figure Description

[0030] To more clearly illustrate the technical solutions in the embodiments of this utility model, the drawings used in 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.

[0031] Figure 1 This is a three-dimensional structural diagram of Embodiment 2 of the present invention;

[0032] Figure 2 This is a side view of Embodiment 2 of the present invention;

[0033] Figure 3 This is a side view of Embodiment 2 of the present invention;

[0034] Figure 4 This is a top-view exploded structural diagram of Embodiment 2 of this utility model;

[0035] Figure 5 This is a three-dimensional structural diagram of Embodiment 2 of the present invention;

[0036] Figure 6 This is a three-dimensional structural diagram of Embodiment 3 of the present invention;

[0037] Figure 7 This is a three-dimensional structural diagram of Embodiment 4 of the present invention;

[0038] Figure 8 This is a three-dimensional structural diagram of Embodiment 1 of the present utility model;

[0039] Figure 9 This is a side cross-sectional view of the shredder according to an embodiment of the present invention.

[0040] Key reference numerals in the attached drawings: 1. Stirring rod; 11. Connecting plate; 2. Transmission component; 3. Paddle blade; 31. First whipping blade; 32. First connecting rib; 33. Third connecting rib; 4. Mixing blade; 41. Second whipping blade; 42. Second connecting rib; 5. First arc surface; 6. Second arc surface; 7. Third arc surface; 8. Machine body; 9. Drive mechanism; 10. Clearance hole. Detailed Implementation

[0041] 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 of ordinary skill in the art without creative effort are within the protection scope of the present utility model.

[0042] In this invention, the terms "upper," "lower," "left," "right," "front," "rear," "top," "bottom," "inner," "outer," "middle," "vertical," "horizontal," "lateral," and "longitudinal" indicate the orientation or positional relationship based on the orientation or positional relationship shown in the accompanying drawings. These terms are primarily for the purpose of better describing this invention and its embodiments, and are not intended to limit the indicated device, element, or component to having a specific orientation, or to be constructed and operated in a specific orientation.

[0043] Furthermore, in addition to indicating direction or positional relationship, some of the aforementioned terms may also have other meanings. For example, the term "above" may also be used in some cases to indicate a certain dependency or connection relationship. Those skilled in the art can understand the specific meaning of these terms in this utility model according to the specific circumstances.

[0044] Furthermore, the terms "installation," "setup," "equipped with," "connection," and "linked" should be interpreted broadly. For example, they can refer to a fixed connection, a detachable connection, or an integral structure; 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, or an internal connection between two devices, components, or parts. Those skilled in the art can understand the specific meaning of these terms in this utility model based on the specific circumstances.

[0045] Furthermore, the terms "first," "second," etc., are primarily used to distinguish different devices, components, or parts (which may be the same or different in specific type and construction), and are not intended to indicate or imply the relative importance or quantity of the indicated devices, components, or parts. Unless otherwise stated, "a plurality of" means two or more.

[0046] The technical solution of this utility model will be further described below with reference to the embodiments and accompanying drawings.

[0047] Please refer to Embodiment 1 of this utility model. Figure 8 As shown, a whipping and mixing stick structure is provided, including a stirring rod 1, a transmission component 2, and paddles 3. Optionally, the stirring rod 1 is made of stainless steel, and its length is designed according to the depth of the chopper cavity. Its surface is smooth to reduce food adhesion. The transmission component 2 is located at the top of the stirring rod 1 and has a polygonal snap-fit ​​structure, which is matched and connected to the output shaft of the chopper drive mechanism 9. At least two paddles 3 are provided. In this embodiment 1, two paddles 3 are used for detailed description. Two paddles 3 are symmetrically arranged at the bottom of the stirring rod 1, distributed at 180° intervals along the circumference. Each paddle 3 adopts an arc-shaped curved surface design. Four first whipping blades 31 are welded to the side away from the transmission component 2. In other embodiments, more than two first whipping blades 31 can be used, and the first whipping blades 31 and the paddles 3 can be integrally formed. It should be noted that the ends of the two first whipping blades 31 are coplanar and flush with or slightly lower than the bottom of the stirring rod 1 to avoid protrusion that could cause rotational interference. At least two of the first whisk blades 31 have coplanar ends and do not protrude beyond the other end of the stirring rod 1.

[0048] Optionally, the orthographic projection length of the first whisking blade 31 on the stirring rod 1 is H3, then 2mm≤H3≤15mm, and the interval distance between at least two first whisking blades 31 is X1, then 2mm≤X1≤15mm.

[0049] In some embodiments, in order to improve the connection strength between the blade 3 and the stirring rod 1, a connecting piece 11 may be provided between the blade 3 and the stirring rod 1.

[0050] In some embodiments, in order to improve the connection strength of the first whipping blades 31, a first connecting rib 32 is provided between the four first whipping blades 31 to improve the overall strength.

[0051] When the drive mechanism 9 drives the mixing rod 1 to rotate, the paddle 3 chops and mixes the ingredients, while the first whipping blade 31 agitates the ingredients at high speed. Through its coplanar end design, a stable airflow channel is formed, which evenly incorporates air into the butter or egg whites, achieving rapid whipping. At the same time, the curved surface of the paddle 3 pushes the dough to be repeatedly folded and kneaded, promoting gluten formation.

[0052] Please refer to Embodiment 2 of this utility model. Figure 1-5As shown, based on Embodiment 1, the design of the connecting piece 11 and the first connecting rib 32 is removed, while a mixing blade 4 structure is added. The mixing blade 4 is integrally formed with the paddle 3, which can be integrally stamped. The integrally formed mixing blade 4 extends outward, thereby expanding the mixing range and covering a wider area of ​​ingredients during the mixing process, greatly improving mixing efficiency and shortening the time required for the ingredients to reach a uniformly mixed state. In this Embodiment 2, the paddle 3 is provided with two first whipping blades 31, and the mixing blade 4 is located on the side of the paddle 3 away from the stirring rod 1. The side of the mixing blade 4 away from the transmission component 2 is provided with two second whipping blades 41. In other embodiments, there can be more than two second whipping blades 41. The ends of the two second whipping blades 41 are coplanar with the ends of the two first whipping blades 31.

[0053] Optionally, the length of the orthographic projection of the mixing blade 4 on the stirring rod 1 is H1, and the length of the orthographic projection of the paddle 3 on the stirring rod 1 is H2. Then H1:H2=1.5~2. The mixing blade 4 has a longer extension than the paddle 3, so that the mixing blade 4 can cover a larger space during the mixing process, thereby improving the comprehensiveness and uniformity of the mixing, and also avoiding the situation where some ingredients are overmixed while others are undermixed.

[0054] In this embodiment 2, the orthographic projection length of the first whisking blade 31 on the stirring rod 1 is H3, so 2mm ≤ H3 ≤ 15mm. The interval between at least two first whisking blades 31 is X1, so 2mm ≤ X1 ≤ 15mm. The orthographic projection length of the second whisking blade 41 on the stirring rod 1 is H4, so 2mm ≤ H4 ≤ 15mm. The interval between at least two second whisking blades 41 is X2, so 2mm ≤ X2 ≤ 15mm. The interval between at least two first whisking blades 31 is X1, and the distance between the first whisking blade 31 and the second whisking blade 41 is X3, so X1 ≤ X3 ≤ X2. In some embodiments, the spacing between the first whisking blades 31 is designed to be larger as they are further away from the mixing rod 1. Similarly, the spacing between the second whisking blades 41 is designed to be larger as they are further away from the mixing rod 1. This allows a relatively stable air channel to be formed between the first whisking blades 31 and the second whisking blades 41, while also helping to disperse the stress generated during mixing. When the mixing rod 1 rotates at high speed, the whisking blades will be subjected to the reaction force of the food. A reasonable spacing setting can make these forces evenly distributed among the whisking blades, avoiding deformation or damage to the whisking blades or mixing rod 1 due to excessive local stress.

[0055] In some embodiments, the spacing between the first whipping blades 31 can be made equal, and the spacing between the second whipping blades 41 can be made equal, as long as the above formula is satisfied.

[0056] In this embodiment 2, the mixing blade 4 and the paddle blade 3 are provided with a continuous first arc surface 5, the side of the mixing blade 4 away from the paddle blade 3 is provided with a second arc surface 6, and the mixing blade 4 and the second whipping blade 41 are provided with a continuous third arc surface 7. When the stirring rod 1 rotates, the ingredients will flow along the first arc surface 5 and the third arc surface 7, reducing the resistance of the ingredients during the stirring process and avoiding the accumulation of ingredients and uneven stirring caused by right angles or irregular surfaces, so that various ingredients can be more fully integrated together, improving stirring efficiency and quality. When the stirring rod 1 rotates, the second arc surface 6 can scrape up the ingredients and form a certain negative pressure on its surface, thereby drawing air into the ingredients. The second arc surface 6 can also adapt to the arc-shaped inner wall of the chopper.

[0057] Please refer to Embodiment 3 of this utility model. Figure 6 As shown, based on Example 2, the number of the first whipping leaf 31 and the second whipping leaf 41 has been increased.

[0058] Please refer to Embodiment 4 of this utility model. Figure 7 As shown, based on Embodiment 2, a first connecting rib 32, a second connecting rib 42, and a third connecting rib 33 are added. The first connecting rib 32 is provided between the two first whipping blades 31, the second connecting rib 42 is provided between the two second whipping blades 41, and the third connecting rib 33 is provided between the first whipping blades 31 and the second whipping blades 41. This arrangement can prevent individual whipping blades from deforming due to excessive force. For example, when stirring a thick batter, the batter will generate a large resistance to the whipping blades. The first connecting rib 32 can disperse these resistances and ensure the stability of the shape and position of the first whipping blades 31, thereby maintaining the stirring effect.

[0059] In some embodiments, due to the presence of connecting ribs, a clearance hole 10 is formed between the first connecting rib 32 and the paddle 3, and a clearance hole 10 is also formed between the second connecting rib 42 and the mixing blade 4. Similarly, a clearance hole 10 is also formed between the third connecting rib 33 and the mixing blade 4 and the paddle 3. The clearance hole 10 allows food to pass through, increasing the contact area with air and thus increasing the whipping effect.

[0060] In other embodiments, the first connecting rib 32, the second connecting rib 42 and the third connecting rib 33 can exist individually or in any combination. This embodiment does not impose specific restrictions, and the number of each connecting rib is not limited.

[0061] This utility model also relates to a shredder, see reference. Figure 9As shown, the device includes a chopper body 8 and a mixing rod structure located inside the body 8. A drive mechanism 9 is provided inside the body 8, and the drive mechanism 9 is drivenly connected to the transmission component 2. By integrating the mixing rod structure into the chopper body 8, the chopper is no longer limited to a single chopping function, which also reduces the cost of purchasing multiple devices for users and improves the cost-effectiveness of the equipment.

[0062] Compared with the prior art, the beneficial effects of this utility model are as follows:

[0063] 1. Functional Integration: This mixer combines mixing and whipping functions, breaking away from the limitations of traditional single-function mixing sticks. In food preparation, whether handling fillings or batters requiring mixing, or whipping cream or egg whites, this single structure can accomplish all tasks, eliminating the need for separate whipping tools, reducing the number of kitchen appliances, lowering operating costs, and saving kitchen space. Users also avoid frequent switching between different tools, saving time and effort. For example, when making cakes, all steps, from mixing batter to whipping egg whites and mixing fillings, can be completed using this mixing stick, simplifying the cooking process and making it more efficient and convenient.

[0064] 2. High-efficiency whipping: At least two first whipping blades 31 are provided on the side of the paddle 3 away from the transmission component 2. When the stirring rod 1 drives the paddle 3 to rotate, the first whipping blades 31 can contact the ingredients in a specific way, more effectively entraining air into the ingredients. This design can increase the volume and fluffiness of the ingredients, shorten the whipping time, improve whipping efficiency, and at the same time, better control the degree of whipping, avoiding under-whipping or over-whipping, ensuring the whipping effect, thereby improving the quality and taste of the final food.

[0065] 3. Rapid Dough Formation: In dough processing, as the mixing rod 1 rotates, the paddle 3 can make more comprehensive contact with the dough, increasing the contact area and thus applying greater mixing force. Compared to traditional mixing sticks, it can mix the dough more effectively, allowing it to form a uniform whole more quickly and reducing mixing time. The synergistic effect of the paddle 3 and the first whipping blade 31 allows for more thorough kneading and pressing of the dough during the mixing process. This helps break down large particles in the dough, allowing flour and water to blend better, resulting in a more uniform and delicate internal dough structure. A uniform dough structure is beneficial for dough fermentation, improving the fermentation effect and thus enhancing the quality of the final food product, such as making bread softer and more elastic.

[0066] 4. The reasonable structural design reduces the residue of ingredients on the mixing bar structure during the mixing process.

[0067] The above provides a detailed description of a whipping and mixing stick structure and a chopper disclosed in the embodiments of this utility model. Specific examples have been used to illustrate the principle and implementation of this utility model. The description of the above embodiments is only for the purpose of helping to understand the whipping and mixing stick structure and chopper of this utility model and its core idea. At the same time, for those skilled in the art, there will be changes in the specific implementation and application scope based on the idea of ​​this utility model. Therefore, the content of this specification should not be construed as a limitation of this utility model.

Claims

1. A whipping and mixing stick structure, characterized in that, include: Stirring rod (1); Transmission component (2), which is disposed at one end of the stirring rod (1); At least two blades (3) are provided at the other end of the stirring rod (1) and are evenly distributed along the circumference of the stirring rod (1). At least two first whipping blades (31) are provided on the side of the blades (3) away from the transmission member (2). The ends of the at least two first whipping blades (31) are coplanar and do not protrude from the other end of the stirring rod (1).

2. The whipping and mixing stick structure according to claim 1, characterized in that, The paddle (3) is provided with a mixing leaf (4), and the mixing leaf (4) is integrally formed with the paddle (3).

3. The whipping and mixing stick structure according to claim 2, characterized in that, The mixing blade (4) is located on the side of the paddle (3) away from the stirring rod (1). At least two second whipping blades (41) are provided on the side of the mixing blade (4) away from the transmission member (2). The ends of the at least two second whipping blades (41) are coplanar with the ends of the at least two first whipping blades (31).

4. The whipping and mixing stick structure according to claim 3, characterized in that, The length of the orthographic projection of the mixing blade (4) on the stirring rod (1) is H1, and the length of the orthographic projection of the paddle (3) on the stirring rod (1) is H2. Then H1:H2 = 1.5~2.

5. The whipping and mixing stick structure according to claim 1, characterized in that, The length of the orthographic projection of the first whisk blade (31) on the stirring rod (1) is H3, then 2mm≤H3≤15mm, and the interval between at least two first whisk blades (31) is X1, then 2mm≤X1≤15mm.

6. The whipping and mixing stick structure according to claim 3, characterized in that, The length of the orthographic projection of the second whisk blade (41) on the stirring rod (1) is H4, then 2mm≤H4≤15mm, and the interval between at least two second whisk blades (41) is X2, then 2mm≤X2≤15mm.

7. The whipping and mixing stick structure according to claim 6, characterized in that, The distance between at least two of the first whipping leaves (31) is X1, and the distance between the first whipping leaf (31) and the second whipping leaf (41) is X3, then X1≤X3≤X2.

8. The whipping and mixing stick structure according to claim 3, characterized in that, The mixing blade (4) and the paddle blade (3) are provided with a continuous first arc surface (5), the mixing blade (4) is provided with a second arc surface (6) on the side away from the paddle blade (3), and the mixing blade (4) and the second whipping blade (41) are provided with a continuous third arc surface (7).

9. The whipping and mixing stick structure according to claim 3, characterized in that, A first connecting rib (32) is provided between at least two of the first whipping blades (31), and / or a second connecting rib (42) is provided between at least two of the second whipping blades (41), and / or a third connecting rib (33) is provided between the first whipping blade (31) and the second whipping blade (41).

10. A shredder, characterized in that, The device includes a body (8) and a whipping and mixing rod structure as described in any one of claims 1-9 located within the body (8), wherein a drive mechanism (9) is provided within the body (8), and the drive mechanism (9) is drivenly connected to the transmission member (2).

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