CN1042643A - Make dough, particularly make dough products with the kneading compactor equipment of dough and rub up method - Google Patents

Abstract

The present invention relates to a new method and apparatus for making dough, especially dough for dough products. In a short period of time, dry raw materials can be formed into dough through two processing stages until extruded into final products. The raw dough is first made in the double-shaft kneading machine, basically forming a comprehensive egg quality network. Dough formation, including mixing of ingredients, is done with alternating kneading and shearing, but without die pressure at the end of the first stage of processing. In the case of traditional dough products, the dough pieces produced by the short-length twin-shaft kneader are transferred to the long single-shaft extruder and the dough is extruded into the desired shape under high pressure.

Description

The invention relates to a kneading device for making dough, which is provided with a closed shell, a feeding hole, a discharge port and working components for continuous kneading in the shell.

A variety of processing equipment is currently used to make dough. Dough products account for an increasing proportion of foods processed through dough shapes. The molding of dough adopts extrusion method mostly, and during extrusion, viscous dough is extruded under the high pressure of such as 80～120 bar, is cut by required length after passing through extrusion die.

In order to form the dough and maintain the formed shape, various types of cohesion are used. Conventionally, the so-called protein network of the egg is used as the condensate. The egg plasmic network is the net-like, three-dimensional cross-linking product of all the egg plasmic cells, and the protein cells hold together the crystalline form of starch. The protein network can change and reshuffle any number of times as long as a sufficient amount of water is present and the protein does not coagulate due to an increase in temperature. The properties of vegetable protein are very similar to eggs. If an egg is carefully cracked in soda water, the egg will remain almost unchanged in the water. If you whisk vigorously in water, you get a thin, egg-colored custard. If you break the same egg into boiling water, the situation is completely different. After a few seconds, without mechanical intervention, the egg took on an almost singular outline. In order to disperse the egg material, in the case of boiling water, it must be whipped vigorously at the same time as the egg is beaten. In this way, the fine shape of the dispersed egg particles can be maintained. When the egg encounters high temperature, the protein will coagulate within a few seconds, and it is irreversible. In the food industry, this fact must be taken into account when thermally processing all raw materials containing proteins, especially when producing extruded products.

The temperature limit of the irreversible point is 60-80°C, which is lower than its own boiling point (ie lower than 100°C). If the raw materials of the product are placed at a temperature of 100°C or higher during the process of kneading the dough, it will not be possible to form a comprehensive shape in the subsequent molding process, such as in the traditional dough products such as macaroni. protein network.

From this, two separate approaches to food processing have been cited here over the past 30 to 40 years:

Method A

The object is all products that are deliberately subjected to boiling or baking changes during processing, especially at the dough forming stage. The formation of dough depends mainly on cohesion forces other than protein networks. The temperature range is from about 90-100°C to 200°C or 300°C.

Method B

The object is all products whose temperature does not exceed 60 to 70 ° C during processing, that is, to avoid irreversible changes in protein condensation. These products mainly refer to their own temperature changes (cooked, etc.) just before they are boiled for consumption.

In practice, twin-screw extruders are commonly used for method A. In the professional world, it is often referred to as the least efficient conveying screw pair. The reason for the extremely low efficiency is mainly because a considerable amount of driving power is converted into frictional heat. The frictional heat generated in the dough is one of the process parameters for the heating and heat treatment of the product. Through frictional heat, the product is heated to 100-200°C. Sometimes, in order to increase the boiling effect on the product, an additional heating element is added.

When using method B, especially when making dough for dough products and all corresponding unused dough, even if only local dough temperature exceeds the range of 60-70 ℃, it must be avoided. To the applicant's knowledge, in recent times, when using method B to make dough for dough products, almost without exception, a mixing tank is used to mix all the ingredients, and then one or more single-axis scrolls are used to establish the eggs. network, form the dough and build up the required pressure of 80-120 bar for shaping the final dough product. In this way, the temperature can not only be controlled, but also much lower than the critical value of 60-70°C, so that the product will not be irreversibly damaged. In this regard, the simplest fact proves that the offcuts cut off after pressing can be added back to the raw material to be extruded without loss of quality.

The important difference between method A and method B is that, at present, the dough processing capacity of larger dough product pressing equipment is generally 500-2500 kg/hour. The dough processing capacity of the processing equipment used in method A and the motor driving power is about more than 100 kg/hour.

The second difference is manifested in the rotational speed of the extrusion screw. The speed of the dough product pressing equipment used in method B is 20-100 rpm, while the speed of the twin-screw extruder used in method A is generally 200-300 rpm or 300 higher, which is much more.

When using method A, that is, the extrusion method, most of the installed capacity of the motor is converted into heat, only a small part is used as the pressure of the extrusion die, and the smallest part is used for the formation of the dough itself. This is the reason why the ratio of motor power to processing capacity is very different between the dough product pressing method and the dough product cooking and extrusion method with very low processing capacity.

The object of the invention is to provide and improve a dough making device for non-cooked products, in particular a dough making device for dough products which satisfies the very high hygienic requirements and which is also mechanically simple.

According to the invention, the technical embodiment is characterized in that the working member has two cooperating working shafts, on which there are kneading members with a forced conveying effect, and the working span of these members is the entire working section of the housing .

To the amazement of all the industry, the foregoing can be achieved flawlessly. The conveying and kneading action of screw pairs is well known. Instead of a single spiral, two spirals cooperating can enhance the kneading action. Due to the appropriate design, the worm can even have the function of conveying without damaging the product, so people can make the following assumptions as much as possible, that is, increasing the static pressure on the dough can achieve the purpose of strengthening the kneading effect. Since extrusion is required at the outlet in typical applications, one sees in this case a desirable double action, first kneading and pressure, and second, extrusion force. The heat generated at the same time can also meet the needs of heat treatment for many products, such as gelatinization, cooking and other auxiliary effects. It is partly known that twin-shaft pairs also have a good stirring effect. But the new invention deviates to some extent from this limited correct understanding that the kneading action is not as a part related to the establishment of the total pressure, but rather as a part related to repeated strong kneading.

It is particularly advantageous that the working member consists of two cooperating working axes. Along the flow direction of the product, kneading spirals and shearing members are alternately arranged on the two working axes, and there is no die on the discharge port. What is outstanding is that these kneading screws have a forced conveying effect, and the shearing members have a self-braking effect. This results in a true self-purifying effect. The product can also be pushed out in the case of idling. Another advantage is that the shearing effect of the shearing member extends over the entire cross-section. Therefore, the ideal kneading effect can be achieved with only a small amount of power without building up high pressure. On the one hand, the rolling effect between the spiral pairs is used, and on the other hand, the shearing effect is used, ie the dough is cut into pieces. While the various ingredients are constantly being stirred well to evenly distribute them, the action exerted on the dough is only necessary to allow it to form a dough, in particular to establish a good protein network. In the tests carried out on several occasions, it was found that the product had only a slight temperature rise, so it can be said that the new invention actually brings about a real technical progress, and so far no disadvantages of the invention can be seen. In addition, industrial trials have shown that the energy consumption required to form the dough is about the same as the energy consumption of the stirring shaft of the mixing tank itself at that time. The well-formed state of the protein network could be confirmed by photomicrographs, and no localized thermal damage was found. In dough formation, there is no possibility of any separation of the product, so virtually every grain of grits and every bit of flour is kneaded into the dough. Even without taking special measures, it is impossible to find any white spots in the final product. If one evaluates from the results, it is even possible to estimate that, in dough making, a previously unattainable high quality is now possible thanks to new inventions. The little secret may be that, in order to form the dough, precisely no high pressure is built up. The shear member does cut the dough into chunks, which might not be possible under high pressure. According to the new invention, the dough forming time is greatly shortened, and the structural length of the dough making equipment is also greatly shortened. When making dough with relatively small water content, that is, the temperature (moisture content) is 25-40% or 28-32%, although through decades of research, the above two aspects have not been realized until the eve of the new invention. shorten.

The invention can also expand to other various superior design structures. For example, there is a superior design structure, the first group of kneading and spirals is used as the biting spiral pair, and the last group of kneading and spirals is used as the discharging spiral pair.

A particularly recommended structure is that three or more pairs of helices are arranged in succession, with a pair of shear members arranged in between.

In another superior design concept, the working shaft is designed as the same steering shaft, the speed of the driving device of these two shafts is lower than 200 rpm, and the rotation speed is 20-100 rpm, preferably 40~70 rpm.

In unproblematic applications, the directions of rotation of the two working axes can be opposite to each other. The advantage of this design concept is that it simplifies the structural requirements for the device or the drive of the device.

In addition, it is also possible to use more than two, such as three or more, working axes that have different functions such as kneading and conveying or braking.

In addition, it is advantageous to arrange the cooling or heat exchanging means in a fixed housing. In this way, the entire equipment can be heated to the optimum processing temperature when the equipment starts to operate, otherwise, when the temperature is too low, such as below 20°C, it is difficult to form dough and the dough is formed very slowly.

Raw materials, especially grits and water, are directly set at the initial section of the low-pressure twin-shaft kneader equipped with a kneading scroll. It is particularly advantageous to use a low-pressure kneader with a short equipment structure, which is combined with a long single-shaft extrusion screw for the production of dough products. The uniaxial extrusion screw uses high pressure to complete part of the uniform kneading work under alternate kneading. Facts have shown that such an ideal division of labor has never been achieved with only two stand-alone machines. The reason for this best result is that the dough is already made in the kneader as far as the protein network is concerned. The dough produced in the kneader is still moist but does not stick, so there is no risk of sticking and jamming when it is fed by gravity to the single-shaft extrusion screw. Therefore, the outlet of the kneader is open, that is, there is no extrusion nozzle structure. It is recommended that the outlet be smaller than the section of the twin cylinder, but larger than the working section vacated between the working shaft and the twin cylinder. The last set of cutters cuts the dough into pieces and does not build up pressure in the discharge port section. For the last set of helical members in the direction of dough flow, the main function is to discharge dough pieces.

The advantage is that the effective length of the uniaxial extrusion screw is at least twice as long as the effective length of the corresponding screw member of the low-pressure twin-shaft kneader. The length ratio of the pressing screw to the low-pressure twin-shaft kneader is at least 2.5:1.

In order to make the best quality dough products, a superior air-vacuum connection mechanism is set between the low-pressure biaxial kneader and the single-shaft extruding screw.

In addition, a pump can also be arranged in the area of the extrusion die of the single-shaft extrusion screw for making meat rolls or dumplings.

The invention also relates to a method for making dough for dough products. The liquid content of the dough accounts for 20-40% of the weight of the dough, and the dough is regenerated and extruded in the extruding screw or rolled out by rolling rollers to produce products of desired shape. , and then cut it.

Every professional involved in the dough making business will confirm that, despite the unpleasant problems of cleanliness, sanitation, etc., there has been no change in dough making for at least two or three decades. Apart from the methods known and used in practice, the high quality requirements of the end product cannot be guaranteed to date. One of the most prominent components is the trough mixer, which was modeled on the dough troughs of bakeries and bakeries and became an irreplaceable component. Recently, in the bakery industry, dough tanks that are not compatible with flow-type continuous production have been used in an all-round way. To be precise, the dough is made according to the amount of each furnace. The best conditions possible.

Cheap dough products lose part of their starch when boiled, and these starches are poured out with the milky white soup. There are often small white spots on poor dough products. These white spots are mostly individual flour or grits grains that have remained dry during processing and are therefore not encased in a protein network.

The task of the new method is to simplify the dough making, in particular to allow better control of the dough making process and to enable the final product to meet the highest quality requirements, while, in particular, ensuring that all hygiene problems are solved in a simple way.

The method of the invention is characterized in that the raw materials are stirred while being forced to be conveyed by a pair of working shafts cooperating with each other, and the dough with protein network formed is produced through repeated kneading.

In another particularly superior design concept, in the first stage, the raw materials are formed into unextruded dough under the continuous alternating action of kneading and shearing, and in the second stage, the dough is extruded in a single-screw Homogenized in a pressing auger, or passed through dough rollers under high pressure, or pressed into the desired shape by rollers.

The newly invented method makes it possible for the first time to separate the shearing and shaping of the dough when forming it, especially when the moisture content of the in-process product is below 40% or 34%. As it turns out, the formation of dough can be optimized under multiple effects, because it is recognized that purely mechanical processes can only be carried out if the item to be cut has a place to go or is movable after it has been cut. cutting process. The two pieces must be able to separate after the cut, which is not possible with a tight, high-pressure dough. The main concept of tight dough refers to the consistency of the substance. It is impossible to talk about cutting for liquids. But the condensation of the protein network in all directions determines that the various parts of the dough can carry out frequent and mechanical movements, and at the same time ensure the even distribution of water.

The advantage is that the dough is transferred from the first stage of processing to the second stage without stress. Advantageously, the dough is discharged in lumps from the first stage and is transferred directly by gravity to the second stage, where it is processed into a closed homogeneous dough.

Advantageously, a negative pressure is established in the dough transfer area by connecting a vacuum pump arranged in the corresponding transfer area, preventing air from being trapped in the formed dough. The dough pieces reach 40-70° C., preferably 40-50° C., after less than 60 seconds of processing in the second stage, and turn the dough into the final product shape.

The invention also relates to the use of the method for making long or short dough products and the use of a kneader for making long or short dough products, which kneader is directly connected to the extruding screw or in both A transfer member is provided in between.

Set forth other details of the present invention below with different embodiment:

Figure 1, Kneader, partly in section view,

Figure 2, an alternate fit plan view of the working members in Figure 1,

Figure 3, the sectional view of II-II in Figure 2,

Figure 4, a schematic diagram of a derivative of Figure 1,

Figure 5, side view of Figure 4,

Figure 6, the superior application scheme of the kneader for making dough products,

Fig. 7, similar to the structural scheme of Fig. 6, but for making meat distilled rolls or dumplings,

Figure 8, the cooperation between the new kneader and the dough rolling roller behind,

Fig. 9, as another embodiment, the kneader directly transfers the dough to the uniaxial extrusion screw,

Figure 10, a schematic diagram of a right-angle combination of a kneader and a uniaxial extrusion screw,

Figure 11, a variant of Figure 9.

Fig. 1 shows a new kneader 1, in order to allow people to see the working components 3 and 4 clearly, the upper half of the housing 2, which is originally a closed structure, is intentionally removed. The two working components 3 and 4 have two shafts 5 and 6 that rotate clockwise and co-rotate. A group of kneading spirals 7, 8, 9 and 7', 8', 9' and a corresponding group of shearing members 10, 11 and 10', 11' are alternately arranged on these two shafts. Both cutting members are non-torsionally wedged in shafts 5 and 6 of the splined shaft arrangement. The raw material is loaded into the kneader through the feeding hole 12. The liquid component in the raw material is water or egg slurry, which is directly added to the kneader through the interface 13 close to the feeding hole 12. Both the feeding hole 12 and the interface 13 are located in the area of the first group of screws 7 and 7' which are biting into the screw pair 14, and FIG. 4 shows this positional relationship more clearly.

FIG. 2 shows in an enlarged plan view two spirals 8 , 8 ′ and 9 , 9 ′ in each case and a set of shear members 11 , 11 ′ arranged in between. The product moves forward in the housing under the forced conveyance of the screws 8, 8', 9, 9' and passes through the pair of shearing members 11, 11' in Fig. 2 . According to the illustrated embodiment, each set of shearing members 11 , 11 ′ consists of three polygonal discs 15 . These roulettes are like three-toothed gears, but in the same direction of rotation, the entire horizontal 8-shaped housing section is cut. Through the triple repetition of the polygonal discs 15 and the defined lateral movement of these discs, a decisive cutting and fragmentation effect is produced on the dough which is first moved in the direction of the axes 5, 6 under the action of the helix. The section reserved for the dough consists only of thin-walled "cylindrical segments", in other words, the depth "T" of the spiral is very shallow, which has also proven to be a very beneficial design concept.

FIG. 3 shows the outlet end of the kneader 1 . After the dough is cut into pieces by the shearing members 11 , 11 ′, it passes through the discharge screw pair 9 , 9 ′ and is discharged in pieces through the open discharge opening 16 . The transmission mechanism of the two shafts 5 and 6 not marked in the figure is located on the feeding port side, therefore, according to the illustrated embodiment, the two shafts 5 and 6 are cantilevered on the transmission side. This measure can simplify the disassembly and assembly of the working components, especially, the working components can be drawn out along the direction of the discharge port, so as to facilitate the general cleaning of the inside of the equipment.

The kneader shown in Figure 4 and Figure 5 is the same as that shown in Figures 1, 2 and 3, but is provided with a heat exchange system 20, and the heat exchange medium, such as water, can flow into the equipment through the water inlet connection 21 and can pass through the drain connection 22 discharge.

Figure 6 is a schematic perspective view showing an advantageous embodiment of the new invention for making dough products such as spaghetti, noodles, macaroni and the like. Dry ingredients such as wheat grits or flour are sent to the feeding hole 12 through the funnel 30 provided with the quantitative device 31 and the feeding screw 32 and are directly sent to the biting screw pair 14 at the initial stage. The amount of water calculated according to the quantitative proportioning relationship with the dry raw material components is taken from the container 33 of the scale structure and added to the dry raw material components by means of a pump 34, that is to say added to the biting auger pair. According to the specific requirements of the final product, additives such as egg milk can also be added to the mixed raw material through the second container 34 . One point is also similar, that is, water of different temperatures is stored in each container and a certain amount of water is adjusted to a predetermined temperature. This is one of the measures to control the processing temperature in special cases, such as processing interruption, change of processing capacity or the beginning of processing. Similar to Figure 1, Figure 6 shows four alternations between kneading and shearing. The lumpy dough that has been kneaded directly falls into the initial section of the uniaxial extruding screw 36 through the vertical shaft 35 by gravity. The single-shaft press has an extrusion screw 32 in its cooling jacket 38 . At the end of the extrusion channel there is an extrusion head 39 in which a die 40 is incorporated. The uniaxial extrusion screw is a special form of extrusion structure, and a pressure of 80 to 120 bar must be established in the distribution head 41 close to the die, so that the dough with little water content is extruded from the die hole . Contrary to the extrusion function of a single-shaft screw extruder, a kneader is not an extruder. As shown in FIG. 6 , all components of the production facility are controlled and coordinated through a common console 42 . The length ratio Lm/LE between the kneader and the uniaxial extrusion screw is meaningful, comparing the effective length of the working member (see Figure 7). It has been shown that in the case of a uniaxial extrusion screw with a relatively long, ie long working length (L), an optimum homogenization of the dough can be achieved by building up the pressure. Surprisingly, however, all tests have shown that when the working members of the kneader are long, there is no positive effect other than increased power consumption and heating of the dough. Best results are obtained when the length ratio LE/LM is at least 2 to 1. As far as the entire equipment structure is concerned, the length ratio of the uniaxial extrusion screw to the kneader is at least 2.5;1.

It is also worth noting that when the ratio between the effective length LM of the kneader and the inner diameter Di is in the range of 3 to 7, the optimum value can be achieved as a whole.

Figure 7 also shows the possibility of making empanadas 52, dumplings 53, etc. filled products. The meat, vegetable or confectionery filling is taken from the container 50 and is extruded via a special cylinder 51 directly through the corresponding channel system of the extrusion head into the product.

Figure 8 shows another interesting embodiment of the invention in the production of dough compacts. The dough pieces that fall from the kneader discharge port directly pass through the rolling roller 60 of the larger roll gap, and the thick dough sheet rolled out passes through the rolling roller 61 of the small roll gap again. Noodles pass through longitudinal shear 62 earlier, then pass through cross shear 63 again, cut out required noodles, then, in the drying machine that is provided with behind, noodles are dried to storable water content.

The invention can also be used to make a number of other products, such as dough for shortbread or dough for bread flour.

See Figure 9 below. Water is fed directly to the kneader 11 through line 70. The dry raw material ingredients are evenly added to the kneader through the feeding distribution head 71. The dry ingredients are immediately wetted in the feeding section and internally combined to follow into the multiple kneading section. The kneader kneads the ingredients into a crumb-like dough. If the outlet end 72 of the kneading machine 11 is an open structure, then form a dough piece with a wall size of 1 to 5 cm, some even have the size of a hand, which looks cellular and fragile, similar to the inner layer of baked bread . If the outlet is narrowed, a "sausage"-like dough with similar properties but infinite length is formed. But in both cases, the crumb dough has not yet acquired the characteristics of a compact and uniform dough. By tearing apart a piece of crumb-like dough, one can easily determine the properties of the dough, namely, that it is both plastic and elastic, and that it is not sticky. Examination of the photomicrographs revealed that the crumbly dough at the exit end of the kneader 11 was virtually fully formed into a protein network. Since this is a dry dough and has not been passed through the die under the pressure that should have been introduced, for example 80-100 bar or higher, the dough gives the impression of being crumbly.

The forming process of crumb dough is as follows: raw materials such as water and grits or flour are loaded into the entrance of kneading machine 11. In Fig. 9 and Fig. 11, the kneader body is in a horizontal position, that is, when viewed from above. And the entrance is on the side, namely in the vertical position as shown in the figure, in other words, as shown in the figure, the kneading machine body turns over 90 ° and turns into the vertical figure plane indicated by the intersection line 73 in the figure. The raw material enters the area where the two working shafts 76 and 77 are located through the biting member 74 and the biting area 75 and is transported to the first kneading area 79 to the right in the direction of the arrow 78 . The working shafts 76 and 77 are each provided with a pair of rotating kneading augers 79' in the kneading zone. The two working shafts 76 and 77 rotate in the same direction (direction of arrow 80) and mesh with each other like two worm gears. This produces a double effect, one is to transport the raw material (according to the direction of the arrow 78), and the other is to compress the material and compress the material together. The materials compressed together are preliminarily kneaded under the action of the kneading screw 79' arranged in the first kneading zone.

The design criterion that can be adopted for kneading and screw 79 is that the material has certain retention effect and has a conveying effect again. The material leaving the kneading zone 79 is also forced into the second kneading zone 82 via the shearing zone 81 . In the next cleavage region 83 the formation of the protein network is completed. In the shearing zone 83, similar or other shearing members may be partially alternated. In short, the mechanical pressure and mechanical conveying force are fully targeted on the relatively small dough, so that unnecessary pressure and friction effects will not occur. This is the reason why the temperature rise is very small compared with conventional kneaders. At the end of the shearing zone 83, the dough is sent to the discharge screw 84 and passes through the discharge zone 85, and is sent to another place for subsequent processing through the outlet port 72. The special advantage of the illustrated twin-shaft kneader is that it operates largely self-cleaning. According to the shape of the outlet end, the dough can be discharged in lumps, or it can be shrunk at the outlet and the corresponding pressure can be applied to make the dough into thin strips and discharged.

Of course, the structure of the working components in each working area can be varied, especially the shearing components, such as perforated discs, obstacles directed from outside to inside, locks and the like.

In the embodiment shown in FIGS. 9 and 11 , the crumb dough is passed directly to the subsequent screw 86 . The subsequent screw may also be the extrusion screw 87 itself, as shown in FIG. 10 . What is important is that the delivery efficiency of the subsequent screw 86 is higher than that of the kneader 11, so that the pressure built up in the kneader can be avoided from running out of control, and thus the risk of temperature rise out of control can be avoided. The transfer of the crumb dough from the kneader 11 to the subsequent auger 86 is effected by the conveying auger 87 cutting off the progressing long dough.

FIG. 10 shows that kneader shafts shown individually are symbolic representations of one shaft, three or more shafts.

Other details of the present invention are illustrated below through four examples.

Example 1: Spaghetti, φ1.75 mm

Ingredients: 100% medium semolina (Durum Dunst)

Particle size less than 0.350 mm

Solid protein content 14.1%

Solid ash content 0.90%

Wet adhesive 34%

Water temperature 40℃

Raw materials such as grits and water are continuously fed into the kneader through a quantitative device with a capacity of 500 kg/hour. The number of revolutions of the screw was fixed at 42 rpm, and the cylinder was heated to 35°C. After dwelling, kneading, and 16 seconds, the dough piece fell freely in the extrusion cylinder. The extrusion parameters are as follows;

Spiral speed 20 rpm

Cylinder temperature 28℃

Head temperature 35°C

Pressure 110 bar

Vacuum degree 0.85 bar

After extrusion, the shaped spaghetti is hung on rods and dried in drying equipment until a moisture content of 11.5%.

quality appraisal

Spaghetti made with the new method is indistinguishable from traditional noodles in pure appearance. The clarity of typical culinary products made from durum wheat flour can be achieved. There are no visible white spot defects. It cooks well and is ready to "eat" after 12 minutes of cooking. The stickiness and cooking loss were roughly the same as those of the compared market noodles.

Example 2: macaroni φ5mm×3.2mm

Ingredients 50% medium coarse durum wheat flour

50% wheat flour

water

Raw material quality

Particle size less than 0.350mm

Solid protein content 13.0%

Solid content 0.70%

Moisture content 12.5%

The original mixture of 50% medium durum wheat flour and 50% wheat flour is continuously fed into the kneader through a quantitative device with a capacity of 1000 kg/h and kneaded into a uniform dough within 6 seconds. Contrary to the situation in Example 1, the dough does not fall freely into the extruding auger, but, as shown in Figure 9, is directly transferred to the extruding auger. The kneading machine and extrusion screw can be configured in any way. The transfer of the dough to the extrusion screw takes place in a low pressure zone where there is no die pressure, in other words, the pressure crepe does not exceed 50 bar.

The extrusion parameters are as follows;

-Dosing device

Capacity 1000kg/hour (dry raw material)

Dough humidity 31% (water)

- kneader

Spiral speed 60 rpm

Cylinder temperature 30℃

The ratio of effective length L/inner diameter D is 1:7

- extruded spiral

Spiral speed 28 rpm

Cylinder temperature 28℃

Head temperature 45°C

Pressure 105 bar

Vacuum degree 0.9 bar

The drying process of macaroni is similar to Example 1.

Identification of products

Uncooked appearance: transparent, smooth, no white spots of grits that have not been pushed in, pure yellow.

Boiling characteristics: The water in the cooking pot is clear and clean, no deformation, no collapse, no mucus on the surface, and no adhesion.

Example 3: Spiral cone with egg (Eierhornli) φ5×3 mm, length 25 mm

Raw material: 100% wheat flour

Protein content of solids 12.5%

Ash content of solids 0.48%

The moisture content of the product is 13.1%

Eggs 3/kg flour

Raw powder is that the quantitative device of 700 kilograms (dry)/hour adds kneading machine through capacity and is processed into dough in the same manner as examples 1 and 2. There is a crushing device at the outlet of the kneader to break the dough pieces. The crushed dough falls into the extruding auger in the real room in free fall.

Processing parameters

-Dosing device

Capacity 700kg/hour

The moisture content of the dough is 31%

- kneader

Spiral speed 50 rpm

Cylinder temperature 40℃

The ratio of effective length L/inner diameter D is 1:7

Type of spiral:

a) Bite into the spiral

b) shear-conveyor member

c) Kneading spirals as expelling spiral pairs

- extruded spiral

Spiral speed 24 rpm

Cylinder temperature 28℃

Head temperature 40°C

Pressure 110 bar

Vacuum degree 0.9 bar

The spiral cone surface cut on the die is dried by a vibratory dryer, a pre-dryer and a final dryer.

Identification result

Uncooked raw snail noodles: yellow, transparent, no uneven dry powder white spots, smooth surface.

Cooked spiral noodles: boiling time 10 minutes

Water absorption 210%

Cooking loss is less than 5%

Non-stick, smooth surface, no deformation, pure taste, no taste change.

Example 4: Butterfly Powder

Ingredients 100% fine medium durum wheat flour

Particle size less than 0.250 mm

Protein content of solids 13.5%

Ash content of solids 1.00%

Moisture content 13.6%

The ingredients are watered, moistened to 32% moisture and processed in a kneader to form a dough. Instead of being transferred directly to the extrusion auger, the dough pieces are transported via a conveyor to a modified dough product extruder, loaded directly into a feeding auger, and extruded into butterfly powder.

Processing parameters

-Dosing device

Capacity (dry raw material) 800kg/hour

The moisture content of the dough is 32%

- The kneader is the same as in example 3

-Forming Machine

Feeding screw 31 rpm

Extrusion screw 24 rpm

Cylinder temperature 25℃

Head temperature 35°C

Pressure 110 bar

Vacuum degree 0.9 bar

The drying process of the product is as in Example 3.

Identification result

Compared with the commodities on the market, the comparison results of various identification indicators as in Example 3 are the same. The articles according to the invention are able to reach the quality of commercial goods.

Claims (25)

1, the kneading compactor equipment (1) that is used to make dough/pasta is provided with shell (2), a material loading hole (12), an outlet of a sealing and rubs up the working component (3) of work continuously in shell (2), it is characterized in that, working component (3) has the working shaft (5,6) of two collaborative works, on these two axles, be provided with rub up member (7,8,9,7 ', 8 ', 9 '), these members have the forced conveyance effect in the whole working sections of shell.

2, according to the kneading compactor equipment of claim 1, it is characterized in that, working component (3) is made of the working shaft (5,6) of two collaborative works, these two working shafts along alternately be provided with on the flow direction of goods rub up spiral (7,8,9,7 ', 8 ', 9 ') and shear component (10,11,10 ', 11 '), outlet is not for establishing stamper architecture.

3, according to the kneading compactor equipment of claim 1 or 2, it is characterized in that, rub up spiral (7,7 ') to first group as nipping spiral, last group is rubbed up spiral as discharging spiral to (9,9 ') (14).

4, according to the kneading compactor equipment of claim 1 to 3, it is characterized in that, establish at least in succession three groups rub up spiral (7,7 '; 8,8 '; 9,9 '), respectively establish betwixt one group of shear component (10,10 '; 11,11 ').

5, according to the kneading compactor equipment of claim 1 to 4, it is characterized in that working component (3) is as two homodromal axles (5,6), for the rotating speed of these two preferred drive units of axle is less than 200 rev/mins, be more preferably 20～100 rev/mins, preferably 40～70 rev/mins.

According to the kneading compactor equipment of claim 1 to 5, it is characterized in that 6, the ratio range of the effective length LM of kneading compactor and inside diameter D i is 3 to 7.

7, according to the kneading compactor equipment of claim 1 to 6, it is characterized in that, in fixing shell (2), cold exchange or heat-exchange device (20) are set.

According to the kneading compactor equipment of claim 1 to 7, it is characterized in that 8, the material loading hole is in particular the material loading hole that wheat crushed grain and moisture are arranged, be directly arranged in first section of the kneading compactor (1) that is provided with spiral component (7,7 ').

According to the kneading compactor equipment of claim 1 to 8, it is characterized in that 9, this kneading compactor is a low pressure twin axle kneading compactor (1), and this kneading compactor is furnished with a single axle extrusion spiral (36).

According to the kneading compactor equipment of claim 9, it is characterized in that 10, the single axle lattice press the effective length of spiral (36) to be at least the twice of the effective length of kneading compactor (1).

According to the kneading compactor equipment of claim 9, it is characterized in that 11, the total length of single axle extrusion spiral (36) is at least 2.5 times of total length of kneading compactor (1).

According to the kneading compactor equipment of claim 1 to 11, it is characterized in that 12, kneading compactor (1) directly is contained in the top of single axle extrusion spiral (36), is the vertical shaft (35) that shifts dough pieces to single axle extrusion spiral (36) therebetween.

13, according to the kneading compactor equipment of claim 1 to 12, it is characterized in that, between kneading compactor (1) and single axle extrusion spiral (36), be provided with air-vacuum adapter (43).

14, according to the kneading compactor equipment of claim 1 to 13, it is characterized in that, be provided with a pressure pump (51), heat up in a steamer volume (52) or hinge (53) in order to make meat in pressing mold (40) zone of single axle extrusion spiral (36).

15, according to the kneading compactor equipment of claim 1, it is characterized in that, be provided with one or more pairs of milling rollers (60,61) afterwards at kneading compactor (1).

16, make content liquid and account for the method for the wheaten food of its weight 25～40% with dough/pasta, dough/pasta process extruding in extrusion spiral then, or be pressed into required form and cut off by milling roller, it is characterized in that, raw material obtains stirring and being subjected to forced conveyance by the working shaft of a pair of collaborative work, by the effect that rubs up repeatedly, become the dough/pasta that forms protein network.

17, according to the method for claim 16, it is characterized in that, raw material is rubbed up the dough/pasta that become be not subjected to extruding by rubbing up of hocketing continuously with shearing in phase I of processing, second stage in processing, dough/pasta becomes in the single axle extrusion spiral evenly, under high pressure or by milling roller extrudes required form and is cut off.

According to the method for claim 17, it is characterized in that 18, dough/pasta is not having under the situation of pressure the phase I from processing change second stage over to.

According to the method for claim 17 or 18, it is characterized in that 19, raw material was processed within 60 seconds continuously in the phase I, reach 20～70 ℃, preferably reach 40～50 ℃.

According to the method for claim 16 to 19, it is characterized in that 20, dough/pasta was discharged with bulk and directly changed the second stage of processing over to by dough gravity from the phase I of processing, dough is processed to seal even dough in this stage.

21, according to the method for claim 16 to 20, it is characterized in that the additive of wheat crushed grain, hard wheat flour or stone flour and water, egg slurry and other spices, flavouring or raising dough characters is rubbed up into uniform fragmental texture dough together and it is added gross porosity type milling roller is rolled into dough sheet in kneading compactor.

22, according to the method for claim 21, it is characterized in that after kneading compactor, having one or more pairs of milling roller and a longitudinal shear machine and cross cut shears that pass is arranged at least.

23, according to the method for claim 21 or 22, it is characterized in that, after kneading compactor, establish an extrusion spiral,, and then it is rolled into final dough sheet shape by the milling roller of type with holes dough preprocessing slabbing.

24, according to the application of the method for the long or short dough products of the making of claim 16 to 23.

25, make the application of the kneading compactor in the line according to the dough products of the long or short dough products of the making of claim 1 to 15, this kneading compactor is directly arranged in before the extrusion spiral or is provided with transfer device between the two.

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