Konjac silk conveyor

Abstract

The utility model discloses a kind of konjak noodle conveyors, it is related to konjak noodle production equipment technical field, still including filter water conveyor belt, receiving tank and water channel, the feed end of filter water conveyor belt is correspondingly set with water outlet, discharge end extends to the just above receiving tank;The belt surface of filter water conveyor belt is mesh structure, and filter water hole is uniformly arranged on belt surface;Water receiving groove is arranged below filter water hole, the length of water receiving groove is adapted with the length of filter water conveyor belt, the lowest portion of the bottom of water receiving groove is provided with drain, and drain is connected with lye recovery tank by pipeline;Receiving tank is installed on frame, and the top opening thereof is directly opposite the discharge end of filter water conveyor belt, and the bottom thereof is connected with water channel by receiving pipeline;Water channel is installed at the bottom of water flow channel.Through filter water conveyor belt, hot lye carried on the surface of konjak noodle can be accurately separated;Avoid splashing and accumulation of konjak noodle during conveying process, ensure the continuous connection from maturation to soaking process, and improve production efficiency.

Description

Technical Field

[0001] This utility model relates to the technical field of konjac noodle production equipment, and in particular to a konjac noodle conveyor. Background Technology

[0002] In the industrial production of konjac noodles, the core processes include "konjac flour liquid preparation—steaming into a paste—extrusion into noodles—hot alkaline water cooking and shaping—soaking in clean water." The cooking and shaping process is typically completed using a cooking machine. The extruded konjac noodles are directly fed into hot alkaline water, where they are cooked through circulation. Finally, they are discharged from the cooking machine's outlet and enter a subsequent soaking tank for 20-24 hours of clean water soaking. For example, Chinese patent CN202420582461.3 discloses a "General-purpose Automatic Discharge Preliminary Cooking Machine for Konjac Noodles," in which the outlet is located on the side of the cooking machine, allowing the konjac noodles to flow directly from the side outlet into the soaking tank.

[0003] However, this structure has the following key drawbacks in practical applications: 1. When the konjac noodles flow out of the outlet, they carry a large amount of hot alkaline water on their surface. This hot alkaline water mixes directly into the clear water in the soaking tank, causing the pH value of the soaking water to rise abnormally. This not only affects the taste and quality stability of the konjac noodles, but may also cause food safety risks due to excessive alkaline residue; 2. The hot alkaline water carried cannot be recycled, and the soaking water needs to be replaced frequently, which not only wastes alkaline resources, but also increases the cost of production water and wastewater treatment; 3. Konjac noodles are soft and easy to tangle. When discharged directly from the side outlet, they are prone to accumulation and blockage, affecting the continuity of subsequent soaking processes. Utility Model Content

[0004] The purpose of this invention is to provide a konjac noodle conveyor that effectively separates the hot alkaline water carried on the surface of the konjac noodles, reduces pH fluctuations in the soaking water, and recovers the separated hot alkaline water, thereby reducing resource waste and production costs; and prevents the konjac noodles from accumulating and clogging during the conveying process, ensuring continuous production.

[0005] To achieve the above objectives, this utility model provides a konjac noodle conveyor, including a frame with a water flow channel fixedly installed on it. One end of the water flow channel has an inlet, and the other end has an outlet. An extruder is positioned above the inlet, and the konjac noodles extruded by the extruder fall into the water flow channel. The conveyor also includes a filter conveyor belt, a receiving trough, and a flow channel. The feed end of the filter conveyor belt corresponds to the outlet, and the discharge end extends directly above the receiving trough to transport the konjac noodles flowing out of the outlet to the receiving trough. The filter conveyor belt has a mesh structure, with evenly distributed... It is equipped with filter holes; a water receiving trough is set below the filter holes, the length of which is adapted to the length of the filter conveyor belt. A drain outlet is set at the lowest point of the bottom of the water receiving trough, and the drain outlet is connected to the alkaline water recovery tank through a pipe; the material receiving trough is installed on the frame, with its top opening facing the discharge end of the filter conveyor belt, and its bottom connected to the flow trough through a material receiving pipe; the flow trough is installed at the bottom of the water flow channel, with a water inlet at one end, which is connected to a clean water supply device to allow flowing water to enter; the other end extends to the top of the soaking tank, and the konjac noodles flow directly into the soaking tank from the flow trough along with the flowing water.

[0006] With the above structure, the hot alkaline water carried on the surface of the konjac noodles can be accurately separated by the water-filtering conveyor belt. Combined with the water receiving tank, the alkaline water can be reused, avoiding resource waste caused by alkali. After separation by the water-filtering conveyor belt, the amount of alkaline water carried by the konjac noodles is significantly reduced. When entering the soaking tank, the pH value of the soaking water is stabilized, eliminating the need for frequent soaking water changes, reducing production water consumption and wastewater treatment costs. At the same time, it ensures the smooth texture of the konjac noodles and avoids food safety risks caused by excessive alkali residue. The rational design of the feed and outlet ends of the water-filtering conveyor belt, and the feed and receiving tank ends, combined with the flowing water conveyance of the water trough, prevents the konjac noodles from splashing and accumulating during transportation, ensuring a continuous connection from the ripening to the soaking process and improving production efficiency.

[0007] Preferably, the filter conveyor belt is installed at an angle, extending upwards from the bottom of the outlet to the top of the receiving trough; the angle of inclination is 15-30°. This angled installation of the filter conveyor belt not only utilizes the friction generated by the inclination angle to prevent the konjac noodles from sliding down due to gravity, ensuring their stability during transport, but also allows the alkaline water carried on the surface of the konjac noodles to drip smoothly into the receiving trough under gravity, improving the efficiency of alkaline water separation and preventing incomplete separation caused by alkaline water remaining on the belt surface. Preferably, a spring is installed on the outlet, extending in the forward direction of the belt, with its free end elastically abutting against the surface of the filter conveyor belt. The spring guides the konjac noodles flowing out of the outlet to spread evenly on the filter conveyor belt.

[0008] Preferably, a baffle is detachably installed between the water inlet and the extruder. The baffle can prevent the water inflow from impacting the freshly extruded konjac noodles and causing them to break.

[0009] Preferably, the water flow channel adopts a rotary reciprocating structure, which includes multiple continuous turning bends. The rotary reciprocating structure can extend the length of the water flow channel within a limited installation space. Compared with a straight channel, it can reduce the equipment footprint, and is especially suitable for small and medium-sized konjac noodle production workshops with compact spaces, thereby reducing the cost of factory construction and layout.

[0010] Preferably, the water flow channel is a U-shaped trough with a mirror-polished inner wall. This ensures that the konjac noodles are completely immersed in the alkaline water. Simultaneously, the mirror-polished inner wall significantly reduces the coefficient of friction between the konjac noodles and the trough wall, preventing the noodles from sticking to the wall due to friction, reducing residue and waste, and ensuring the integrity of the konjac noodles.

[0011] Preferably, the frame includes an installation platform and four support legs located at the bottom of the installation platform. The water flow channel is fixedly installed on the installation platform. The four support legs are of different lengths, thus tilting the installation platform in an inclined state, with the inclination direction from the inlet side downwards towards the outlet side; the inclination angle is 2-3°. Gravity drives the alkaline water and konjac noodles in the water flow channel towards the outlet, reducing reliance on additional power devices and lowering equipment energy consumption. Simultaneously, the design, where the inclination direction aligns with the water flow direction, ensures stable flow of the alkaline water and konjac noodles along a preset path, preventing accumulation at the inlet of the water flow channel. Combined with the rotary structure, this further improves overall conveying smoothness and reduces the risk of equipment downtime due to accumulation.

[0012] Preferably, the water flow channel is inclined downwards along the direction from the inlet to the outlet, with an overall inclination angle of 1-2°. This structural design, with its reasonable inclination angle, allows the water flow to generate a stable impact force, assisting the rotary channel in promoting the dispersion of konjac noodles, preventing them from settling at the bottom of the channel, and ensuring that the alkaline water evenly coats the konjac noodles. This provides a guarantee for subsequent cooking and shaping effects, improving the consistency of konjac noodle product quality.

[0013] Preferably, the receiving trough includes a square opening and a conical receiving head. The top opening of the square opening faces the discharge end of the filter conveyor belt, and the bottom of the square opening is connected to the conical receiving head. The bottom of the conical receiving head is connected to a receiving pipe, which is inserted downwards into the water tank. The lower end of the receiving pipe is spaced at a predetermined distance from the bottom of the water tank. This structure allows the konjac noodles falling from the receiving pipe to first contact the slow-flowing area at the bottom of the water tank before moving with the flowing water, preventing them from falling directly into the high-speed flowing water and being impacted and entangled by the water flow, thus ensuring the integrity of the konjac noodles.

[0014] After adopting the above technical solution, the beneficial effects of this utility model are: This utility model, a konjac noodle conveyor, solves a series of problems in the existing technology where konjac noodles, after being cooked and entering the soaking stage, carry alkaline water, leading to subsequent soaking issues. This utility model uses a water-filtering conveyor belt to accurately separate the hot alkaline water carried on the surface of the konjac noodles; combined with a water receiving tank, the alkaline water can be reused, avoiding resource waste caused by alkaline solution. After separation by the water-filtering conveyor belt, the amount of alkaline water carried by the konjac noodles is significantly reduced, ensuring a stable pH value in the soaking water before it enters the soaking tank. This eliminates the need for frequent soaking water changes, reducing production water consumption and wastewater treatment costs, while ensuring the smooth texture of the konjac noodles and avoiding food safety risks caused by excessive alkaline residue. The rational design of the water-filtering conveyor belt's inlet and outlet, and the outlet and receiving tank, combined with the flowing water conveyance of the water trough, prevents the konjac noodles from splashing and accumulating during transportation, ensuring a continuous connection from the cooking to the soaking process and improving production efficiency. Attached Figure Description

[0015] Figure 1 This is a structural schematic diagram of a konjac noodle conveyor according to the present invention; Figure 2 yes Figure 1 Top view; Figure 3 yes Figure 2 View from AA direction; Figure 4 This is a side view of the present invention in Embodiment 2; Figure 5 In Example 2 Figure 4 Top view.

[0016] In the diagram, 1. Frame, 11. Mounting platform, 12. Support leg, 2. Water flow channel, 21. Inlet, 211. Inlet pipe, 212. Baffle net, 22. Outlet, 231. Spring, 3. Extruder, 4. Filter conveyor belt, 41. Feeding end, 42. Discharge end, 43. Water receiving trough, 431. Drain outlet, 44. Drive motor, 5. Material receiving trough, 51. Square trough opening, 52. Conical material receiving head, 53. Material receiving pipe, 6. Flowing water trough. Detailed Implementation

[0017] The present invention will be further described below with reference to the accompanying drawings.

[0018] The orientations mentioned in this specification are based on the orientation of the konjac noodle conveyor during normal operation of this utility model, and do not limit the orientation during storage and transportation. They only represent relative positional relationships and do not represent absolute positional relationships.

[0019] Example 1: like Figure 1 , Figure 2 and Figure 3As shown, a konjac noodle conveyor includes a frame 1, which includes a mounting platform 11 and four support legs 12 disposed at the bottom of the mounting platform 11. A water flow channel 2 is fixedly installed on the mounting platform 11.

[0020] The water flow channel 2 is made of stainless steel and has a U-shaped trough structure to ensure that the konjac noodles are completely immersed in the alkaline water. The inner wall of the trough is mirror-polished, which significantly reduces the coefficient of friction between the konjac noodles and the trough wall, preventing the konjac noodles from sticking to the trough wall due to friction, reducing residue and waste, and ensuring the integrity of the konjac noodles. The water flow channel 2 adopts a rotary reciprocating structure, which includes multiple continuous turning channels. This embodiment includes two continuous turning channels, but in actual applications, three or other numbers can also be set. The rotary reciprocating structure can extend the length of the water flow channel 2 in limited installation space. Compared with a straight channel, it can reduce the equipment footprint, which is especially suitable for small and medium-sized konjac noodle production workshops with compact space, reducing the cost of factory construction and layout. One end of the water flow channel 2 is provided with a water inlet 21, which is connected to an alkaline water supply device (not shown in the figure) through a water inlet pipe 211. The alkaline water is a heated solution of food-grade alkali such as sodium hydroxide or sodium carbonate, used for cooking and shaping the konjac noodles.

[0021] An extruder 3 is installed above the water inlet 21. In this embodiment, the extruder 3 is a KYJ-800 model. The discharge end of the extruder 3 faces the water flow channel 2, and the konjac noodles extruded by the extruder 3 fall into the water flow channel 2. A 100-mesh food-grade stainless steel baffle 212 is installed between the water inlet pipe 211 and the extruder 3 through a slot. The baffle 212 can prevent the water inlet from impacting the freshly extruded konjac noodles and causing them to break. An outlet 22 is provided at the other end of the water flow channel 2; alkaline water carrying konjac noodles is discharged from the outlet 22.

[0022] A konjac noodle conveyor also includes a water-filtering conveyor belt 4, a receiving trough 5, and a water flow trough 6.

[0023] The filter conveyor belt 4 has a mesh structure made of food-grade polyester mesh, with filter holes evenly distributed on its surface; the filter holes have a diameter of 2mm and a spacing of 6mm. The filter conveyor belt 4 is driven by a drive motor 44 (0.75kW) and a reducer, with an adjustable speed of 0.8m / s. The drive motor 44 is connected to the drive roller of the conveyor belt via a chain or synchronous belt, driving the belt surface to rotate. The drive motor 44 has a built-in frequency converter, allowing the operating speed to be adjusted within the range of 0.5-1m / s. This allows for flexible adjustment based on the production volume of konjac noodles (e.g., 100-300kg per hour), preventing excessive belt speed from causing konjac noodle accumulation or insufficient alkali filtration from being too slow. The feed end 41 of the filter conveyor belt 4 is correspondingly set to the outlet 22, and the discharge end 42 extends directly above the receiving trough 5 to transport the konjac noodles flowing out of the outlet 22 to the receiving trough 5. A water receiving trough 43 is set below the filter holes. The length of the water receiving trough 43 is adapted to the length of the filter conveyor belt 4. A drain outlet 431 is set at the lowest point of the bottom of the water receiving trough 43. The drain outlet 431 is connected to the alkaline water recovery tank through a pipe.

[0024] The structure of the water filter conveyor belt 4 can refer to the structure of the grid conveyor belt of an environmentally friendly and energy-saving urban domestic sewage treatment device disclosed in Chinese Patent CN112619256B or other existing technologies. This embodiment will not be described in detail here.

[0025] Furthermore, the filter conveyor belt 4 is installed at an angle, extending upwards from the bottom of the outlet 22 to the top of the receiving trough 5. The angle of inclination is 15-30°. An angle less than 15° may result in poor filtration, while an angle greater than 30° may affect conveying efficiency. In this embodiment, 30° is preferred. The angled installation of the filter conveyor belt 4 not only provides support and conveying force from the upwardly moving belt surface, overcoming the downward tendency of the konjac noodles due to gravity and ensuring the stability of the konjac noodles during conveying, but also allows the alkaline water carried on the surface of the konjac noodles to drip smoothly into the receiving trough 43 under the action of gravity, improving the alkaline water separation efficiency and avoiding incomplete separation caused by alkaline water remaining on the belt surface. To ensure a stable connection between the outlet 22 and the filter conveyor belt 4, a spring sheet 231 is installed on the outlet 22. The spring sheet 231 extends in the forward direction of the belt, and its free end elastically abuts against the surface of the filter conveyor belt 4 with a contact pressure of 0.15 MPa. The spring sheet 231 guides the konjac noodles flowing out of the outlet 22 to spread evenly on the filter conveyor belt 4. The spring sheet 231 is made of food-grade stainless steel and has a thickness of 0.4 mm.

[0026] The receiving trough 5 is mounted on the frame 1 and can be fixed by welding or bolts. The receiving trough 5 includes a square opening 51 and a conical receiving head 52. The top opening of the square opening 51 faces the discharge end of the filter conveyor belt 4, and the bottom is connected to the conical receiving head 52. The size of the square opening 51 can be reasonably set according to the width of the filter conveyor belt 4 to ensure that its receiving range covers the entire conveying range of the filter conveyor belt 4. The bottom of the conical receiving head 52 is connected to a receiving pipe 53, which is inserted downward into the water trough 6, and the lower end of the receiving pipe 53 is set with a preset distance from the bottom of the water trough 6. The preset distance is 50-150mm, which is used to slow down the falling speed of the konjac noodles and avoid impact and entanglement. Through this structure, the konjac noodles falling from the receiving pipe 53 can first contact the slow flow area at the bottom of the water trough 6, and then move with the flowing water, avoiding direct impact and entanglement in the high-speed flowing water, thus ensuring the integrity of the konjac noodles.

[0027] The water trough 6 is installed at the bottom of the water flow channel 2 via a bracket and is a stainless steel U-shaped trough. One end is provided with a water inlet, which is connected to a clean water supply device (clean water pump) to introduce flowing water; the other end extends to the top of the soaking tank, and the bottom of the extended end is provided with a guide slope, so that the konjac noodles flow directly from the water trough 6 into the soaking tank along with the flowing water.

[0028] Example 2: like Figure 4 and Figure 5 As shown in the figure, Embodiment 2, based on Embodiment 1, further defines the inclined structure of the installation platform 11 and the water flow channel 2. The four support legs 12 have different lengths, thus making the installation platform 11 inclined, with its inclination direction from the inlet 21 side downward towards the outlet 22 side; its inclination angle is 2-3°, and in this embodiment it is 3°. The alkaline water and konjac noodles in the water flow channel 2 can be driven by gravity to flow towards the outlet 22, reducing the dependence on additional power devices and reducing equipment energy consumption. At the same time, the design that the inclination direction is consistent with the water flow direction ensures that the alkaline water and konjac noodles flow stably along the preset path, avoiding accumulation at the inlet of the water flow channel 2. In addition, the rotary structure further improves the overall smoothness of the conveying and reduces the risk of equipment downtime due to accumulation.

[0029] Preferred, such as Figure 5 As shown, the water flow channel 2 is inclined downwards along the direction from the inlet to the outlet, with an overall inclination angle of 1-2°, which is 2° in this embodiment. This structure, with its reasonable inclination angle, allows the water flow to generate a stable impact force, assisting the rotary channel in promoting the dispersion of konjac noodles and preventing them from settling at the bottom of the channel. Simultaneously, it ensures that the alkaline water evenly coats the konjac noodles, guaranteeing the subsequent cooking and shaping effect and improving the consistency of the konjac noodle product quality.

[0030] like Figures 1-5 As shown in the figure, the working process of a konjac noodle conveyor is as follows: The konjac noodles extruded by the extruder 3 fall into the water flow channel 2. Hot alkaline water flows into the water flow channel 2 from the inlet 21 (flow velocity 0.4m / s), causing the konjac noodles to flow along the rotary channel for further maturation. The maturated konjac noodles flow out from the outlet 22 and fall onto the filter conveyor belt 4. The hot alkaline water carried on the surface of the konjac noodles drips through the filter holes into the water receiving tank 43, and then enters the alkaline water recovery tank for recycling through the drain outlet 431 and the pipe. The filter conveyor belt 4 transports the konjac noodles to the receiving tank 5. The konjac noodles fall from the receiving pipe 53 at the bottom of the receiving tank 5 into the water flow tank 6. Flowing water flows into the water flow tank 6, and the konjac noodles flow with the flowing water into the soaking tank for soaking.

[0031] Of course, the above description is not intended to limit the present utility model, and the present utility model is not limited to the examples given above. Any changes, modifications, additions or substitutions made by those skilled in the art within the scope of the present utility model should also fall within the protection scope of the present utility model.

Claims

1. A konjac noodle conveyor, comprising a frame, on which a water flow channel is fixedly installed, one end of the water flow channel having a water inlet and the other end having a water outlet; an extruder is disposed above the water inlet, and konjac noodles extruded by the extruder fall into the water flow channel; characterized in that: It also includes a water filter conveyor belt, a receiving trough, and a flow channel. The feed end of the filter conveyor belt is correspondingly set to the outlet, and the discharge end extends directly above the receiving trough to transport the konjac noodles flowing out of the outlet to the receiving trough. The belt surface of the filter conveyor belt has a mesh structure, and filter holes are evenly arranged on the belt surface. A water receiving trough is set below the filter holes. The length of the water receiving trough is adapted to the length of the filter conveyor belt. A drain outlet is set at the lowest point of the bottom of the water receiving trough, and the drain outlet is connected to the alkaline water recovery tank through a pipe. The receiving trough is installed on the frame, with its top opening facing the discharge end of the water filter conveyor belt, and its bottom connected to the water trough through a receiving pipe. The water trough is installed at the bottom of the water flow channel. One end of the trough has a water inlet connected to a clean water supply device to allow flowing water to enter. The other end extends to the top of the soaking tank, and the konjac noodles flow directly from the water trough into the soaking tank along with the flowing water.

2. The konjac noodle conveyor according to claim 1, characterized in that: The water filter conveyor belt is installed at an angle, with its inclination direction extending upward from the bottom of the water outlet to the top of the receiving trough; the inclination angle is 15-30°.

3. The konjac noodle conveyor according to claim 1, characterized in that: A spring is installed on the water outlet, the spring extends in the direction of forward movement of the belt, and the free end of the spring elastically abuts against the surface of the water filter conveyor belt.

4. The konjac noodle conveyor according to claim 1, characterized in that: A baffle is detachably installed between the water inlet and the extruder.

5. A konjac noodle conveyor according to claim 1, characterized in that: The water flow channel adopts a rotary reciprocating structure, which includes multiple continuous turning channels.

6. The konjac noodle conveyor according to claim 1, characterized in that: The water flow channel is a U-shaped trough with its inner wall mirror-polished.

7. A konjac noodle conveyor according to claim 5, characterized in that: The frame includes an installation platform and four support legs at the bottom of the installation platform; the water flow channel is fixedly installed on the installation platform, and the four support legs are of different lengths, so that the installation platform is tilted, and the tilt direction is from the water inlet side downward towards the water outlet side; the tilt angle is 2-3°.

8. A konjac noodle conveyor according to claim 7, characterized in that: The water flow channel is inclined downwards along the direction from the inlet to the outlet, with an overall inclination angle of 1-2°.

9. A konjac noodle conveyor according to claim 1, characterized in that: The receiving trough includes a square opening and a conical receiving head. The top opening of the square opening faces the discharge end of the water filter conveyor belt, and the bottom of the square opening is connected to the conical receiving head. The bottom of the conical receiving head is connected to a receiving pipe, which is inserted downward into the water trough. The lower end of the receiving pipe is at a preset distance from the bottom of the water trough.

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