CN106689244B - Dough kneading device - Google Patents
Dough kneading device Download PDFInfo
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- CN106689244B CN106689244B CN201611216344.1A CN201611216344A CN106689244B CN 106689244 B CN106689244 B CN 106689244B CN 201611216344 A CN201611216344 A CN 201611216344A CN 106689244 B CN106689244 B CN 106689244B
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21C—MACHINES OR EQUIPMENT FOR MAKING OR PROCESSING DOUGHS; HANDLING BAKED ARTICLES MADE FROM DOUGH
- A21C1/00—Mixing or kneading machines for the preparation of dough
- A21C1/06—Mixing or kneading machines for the preparation of dough with horizontally-mounted mixing or kneading tools; Worm or screw mixers
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21C—MACHINES OR EQUIPMENT FOR MAKING OR PROCESSING DOUGHS; HANDLING BAKED ARTICLES MADE FROM DOUGH
- A21C1/00—Mixing or kneading machines for the preparation of dough
- A21C1/14—Structural elements of mixing or kneading machines; Parts; Accessories
- A21C1/142—Feeding mechanisms, e.g. skip lifting mechanisms
- A21C1/1425—Feeding mechanisms, e.g. skip lifting mechanisms for feeding in measured doses
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21C—MACHINES OR EQUIPMENT FOR MAKING OR PROCESSING DOUGHS; HANDLING BAKED ARTICLES MADE FROM DOUGH
- A21C1/00—Mixing or kneading machines for the preparation of dough
- A21C1/14—Structural elements of mixing or kneading machines; Parts; Accessories
- A21C1/149—Receptacles, e.g. provided with means for carrying or guiding fluids, e.g. coolants
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- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Noodles (AREA)
- Manufacturing And Processing Devices For Dough (AREA)
Abstract
The invention discloses a dough kneading device, which comprises a dough kneading bin; the stirring device comprises a stirring shaft which is arranged on the axis of the dough kneading bin, and two ends of the stirring shaft are coupled on the side walls of two ends of the dough kneading bin; one end of each stirring paddle is fixedly arranged on the stirring shaft at equal intervals, and the other end of each stirring paddle extends towards the inner side wall of the dough kneading bin; one end of each wall scraping paddle is arranged at the joint of the two ends of the stirring shaft and the dough kneading bin, and the other end of each wall scraping paddle extends towards the inner side wall of the dough kneading bin. The invention can fully mix the water and the flour in the dough kneading bin in a short time, and the size distribution of the obtained dough blank particles is more uniform; the hardness, the adhesiveness and the chewiness of subsequent products are improved, and the brightness of the dough sheet of the subsequent products is also improved, which is more close to the requirements of Chinese consumers on the sensory quality and the taste of the wheaten food.
Description
Technical Field
The invention relates to the technical field of mechanical dough kneading, in particular to a dough kneading device.
Background
The existing dough kneading mode is an artificial mode and a mechanical mode, wherein when the manual mode is used for kneading dough, because the manpower is limited, when the dough is kneaded for a certain time, a person feels tired, so that the dough kneading efficiency is reduced, on one hand, the force is insufficient, the dough cannot be completely kneaded, dry dough exists in the dough, and the dough kneading is not uniform; the amount of dough which can be controlled by hands is limited, the amount of dough kneading is generally small, and more dough kneading times are needed when more dough kneading is needed, so that the dough kneading efficiency is further reduced; when the flour mixing machine is used for mixing flour and flour, in order to realize relatively sufficient mixing of flour and water, the mixing rod is generally arranged into a spiral rod structure, so that the mixing space of the flour in the flour mixing bin is expanded as much as possible, but due to the arrangement, the spiral mixing rod cannot mix thoroughly, the mixing power is low, and the requirements of industrial production of people cannot be met; a feed inlet and a water inlet are usually arranged above a charging barrel of the existing dough mixer, when the dough mixer works, flour and water are respectively added into the charging barrel from the feed inlet and the water inlet at one time, and then a stirring rod is started to stir and knead dough; the problem with adding water to flour at one time is that the flour does not easily form a uniform dough wadding.
Disclosure of Invention
An object of the present invention is to solve at least the above problems and to provide at least the advantages described later.
It is still another object of the present invention to provide a dough kneading apparatus which can sufficiently mix moisture and flour in a dough kneading chamber in a short time and obtain a dough with more uniform particle size distribution; the hardness, the adhesiveness and the chewiness of subsequent products are improved, and the brightness of the dough sheet of the subsequent products is also improved, which is more close to the requirements of Chinese consumers on the sensory quality and the taste of the wheaten food.
To achieve these objects and other advantages in accordance with the purpose of the invention, there is provided a dough kneading apparatus including:
the dough kneading bin is a transverse cylindrical structure with an opening at the upper end;
the stirring device comprises a stirring shaft which is arranged on the axis of the dough kneading bin, two ends of the stirring shaft are coupled on the side walls of the two ends of the dough kneading bin, and one end of the stirring shaft extends out of the side wall of one end of the dough kneading bin and is connected with an output shaft of the transmission device; at least three stirring blades, wherein one end of each stirring blade is fixedly arranged on the stirring shaft at equal intervals, the other end of each stirring blade extends towards the inner side wall of the dough kneading bin, and the at least three stirring blades are staggered in the axial direction of the stirring shaft; and one end of each wall scraping paddle is arranged at the joint of the two ends of the stirring shaft and the dough kneading bin, and the other end of each wall scraping paddle extends towards the inner side wall of the dough kneading bin.
Preferably, the at least three stirring blades are of a sheet structure, and an included angle between the axis of the first stirring blade positioned in the middle and the stirring shaft is 90 degrees;
the included angle between the axis of the second stirring blade positioned at one side of the first stirring blade and the stirring shaft is 75-85 degrees,
the included angle between the axis of the third stirring blade positioned on the other side of the first stirring blade and the stirring shaft is 105-115 degrees, and the second stirring blade and the third stirring blade are oppositely and obliquely arranged.
Preferably, in a direction perpendicular to the stirring shaft, the second stirring blade is gradually twisted from a fixed end thereof to a terminal end thereof, and a spin angle of the terminal end of the second stirring blade with respect to the fixed end thereof is 20 to 30 °;
in the direction perpendicular to the stirring shaft, the third stirring blade is gradually twisted from the fixed end to the tail end thereof, and the spin angle of the tail end of the third stirring blade relative to the fixed end thereof is 20-30 °.
Preferably, in the axial direction of the stirring shaft, at least three stirring blades which are staggered with each other are arranged, and the included angle between two adjacent stirring blades is 120 °.
Preferably, the cross section of the two wall scraping blades is trapezoidal, and the lower bottom of the trapezoid is close to the two side walls at the two ends of the dough kneading chamber.
Preferably, the at least three stirring paddle with two one ends of scraping the wall paddle are established respectively through the buckle cover on the (mixing) shaft, just the buckle is including two arc lamellar body structures of mutually knocking the establishment.
Preferably, the two wall scraping blades and the at least three stirring blades are uniformly dispersed on the stirring shaft, and the distance between two adjacent stirring blades or between one adjacent stirring blade and one wall scraping blade is 0.6-0.7 times the length of any one stirring blade.
Preferably, the cross section of the two wall scraping paddles is trapezoidal, the shortest distances between the near wall surfaces of the two wall scraping paddles and the two side walls at the two ends of the dough kneading bin close to the near wall scraping paddles are respectively less than or equal to 4mm, and the shortest distances between the tail ends of the two wall scraping paddles and the arc-shaped side walls of the dough kneading bin are respectively less than or equal to 3 mm; the shortest distances between the tail ends of the at least three stirring blades and the arc-shaped side wall of the dough kneading bin are respectively less than or equal to 3 mm.
Preferably, the method further comprises the following steps: the cover body is detachably arranged at an opening at the upper end of the dough kneading chamber in a knocking way; the vacuum pump is communicated to the cover body through a pipeline; a quantitative water intake assembly including a water tank; the nozzles are uniformly distributed on the inner side surface of the cover body along the axial direction of the stirring shaft, and the water inlet ends of the nozzles are communicated with the water outlet of the water tank through a water inlet pipeline; the flow control valve is arranged on the water inlet pipeline; and the water pump is arranged on a water inlet pipeline between the flow control valve and the water tank.
Preferably, the dough kneading bin is sleeved on the stirring shaft through a bearing, and the dough kneading bin can rotate towards the first side wall of the stirring shaft by an angle less than or equal to 180 degrees by taking the stirring shaft as a circle center;
the first side wall of the dough kneading bin is also provided with a guide assembly, the guide assembly comprises a guide plate, one end of the guide plate is pivoted with the outer side edge of the upper end opening of the dough kneading bin, the other end of the guide plate extends from the outer side of the first side wall to the bottom direction of the dough kneading bin, and the width of the guide plate is matched with the length of the dough kneading bin; two side baffles which are respectively vertically arranged on two side edges of the guide plate along the length direction of the guide plate, and the width of the two side baffles is less than 1/5 of the width of the guide plate; the slideway is arranged in the middle of the first side surface of the guide plate close to the first side wall, and is arranged in parallel with the two baffle plates; the slider, its pin joint setting is in on the frame in the first lateral wall outside in storehouse of kneading dough, the pin joint position of slider and frame is less than the bottom in storehouse of kneading dough, just the guide board passes through the slide with slider slidable sets up.
The invention at least comprises the following beneficial effects:
the cylindrical structure of the dough kneading bin is beneficial to the stirring blades to fully rotate, stir and mix flour and water in the dough kneading bin, and the two circular side walls of the cylindrical structure are also beneficial to the two wall scraping blades to fully scrape flocculent flour adhered to the surfaces of the two wall scraping blades without dead angles; in the axial direction of the stirring shaft, at least three stirring blades are arranged in a staggered manner and are uniformly distributed in the space in the dough kneading bin, so that flour and water in the dough kneading bin can be fully stirred and mixed in a rotating manner; in addition, the distance between at least three stirring blades is increased, and surface floc is prevented from being wound on two adjacent stirring blades as much as possible; the end sheet is used for scraping flocculent flour adhered to the arc-shaped side wall of the cylindrical structure;
the included angle between the first stirring blade and the stirring shaft is 90 degrees, the second stirring blade and the third stirring blade are oppositely and obliquely arranged, and the arrangement mode can ensure that the material in the stirring space of the first stirring blade and flour mixed and flowing in the stirring space between the second stirring blade and the third stirring blade at two sides are radially and jointly mixed, so that the mixing degree of the flour and the water is more uniform;
in conclusion, the protein in the flour can absorb moisture most fully in the shortest time under the stirring of the stirring device of the flour kneading device in the flour kneading process, and the flour is quickly and uniformly mixed.
Additional advantages, objects, and features of the invention will be set forth in part in the description which follows and in part will become apparent to those having ordinary skill in the art upon examination of the following or may be learned from practice of the invention.
Drawings
FIG. 1 is a schematic side view of a stirring device in a dough kneading bin according to the present invention;
FIG. 2 is a schematic side view of a second stirring blade according to the present invention;
FIG. 3 is a schematic perspective view of a stirring device according to the present invention;
FIG. 4 is a schematic front view of the dough kneading device according to an embodiment of the present invention;
fig. 5 is a schematic side view of the dough kneading device according to an embodiment of the present invention.
Detailed Description
The present invention is further described in detail below with reference to the attached drawings so that those skilled in the art can implement the invention by referring to the description text.
It will be understood that terms such as "having," "including," and "comprising," as used herein, do not preclude the presence or addition of one or more other elements or groups thereof.
As shown in fig. 1, the present invention provides a dough kneading apparatus, comprising: the dough kneading chamber 100 is a horizontal cylindrical structure with an opening at the upper end; the stirring device 200 comprises a stirring shaft 201 which is arranged on the axis of the dough kneading bin, two ends of the stirring shaft are coupled on the side walls of the two ends of the dough kneading bin, and one end of the stirring shaft extends out of the side wall of one end of the dough kneading bin and is connected with an output shaft of the transmission device; at least three stirring blades 202, 203 and 204, one end of which is fixedly arranged on the stirring shaft at intervals, the other end of which extends towards the inner side wall of the dough kneading bin, and the at least three stirring blades are staggered in the axial direction of the stirring shaft, wherein the other end of any stirring blade is also provided with an end piece 205, and the area of the end piece is larger than the area of the cross section of any stirring blade; two wall scraping blades 206 and 207, one end of which is respectively arranged at the shaft joint of the two ends of the stirring shaft and the dough kneading bin, and the other end of which extends towards the inner side wall of the dough kneading bin. In the scheme, the cylindrical structure of the dough kneading bin is beneficial to the stirring blades to fully rotate, stir and mix the flour and the water in the dough kneading bin, and the two circular side walls of the cylindrical structure are also beneficial to the two wall scraping blades to fully scrape the flocculent flour adhered to the surfaces of the two wall scraping blades without dead angles; in the axial direction of the stirring shaft, at least three stirring blades are arranged in a staggered manner and are uniformly distributed in the space in the dough kneading bin, so that flour and water in the dough kneading bin can be fully stirred and mixed in a rotating manner; in addition, the distance between at least three stirring blades is increased, and surface floc is prevented from being wound on two adjacent stirring blades as much as possible; the end sheet is used for scraping flocculent flour adhered to the arc-shaped side wall of the cylindrical structure; in practical use, a section of the feeding cylinder 101 is generally disposed at the opening for feeding conveniently.
In conclusion, the protein in the flour can absorb moisture most fully in the shortest time under the stirring of the stirring device of the flour kneading device in the flour kneading process, and the flour is quickly and uniformly mixed.
As shown in fig. 1, in a preferred embodiment, the at least three stirring blades are of a sheet structure, and an included angle between an axis of the first stirring blade 202 located in the middle and the stirring shaft is 90 °; the included angle between the axis of the second stirring paddle 203 positioned on one side of the first stirring paddle and the stirring shaft is 75-85 degrees, the included angle between the axis of the third stirring paddle 204 positioned on the other side of the first stirring paddle and the stirring shaft is 105 degrees and 115 degrees, and the second stirring paddle and the third stirring paddle are oppositely and obliquely arranged. In this scheme, first stirring paddle leaf is 90 with the contained angle of (mixing) shaft, second stirring paddle leaf with third stirring paddle leaf inclines in opposite directions and sets up, and this mode of setting up can make material and both sides in first stirring paddle leaf's stirring space second stirring paddle leaf with mix the flour of flow in the stirring space between the third stirring paddle leaf radially and mix jointly for flour and water mixing degree are more even.
As shown in fig. 2, in a preferred embodiment, the second stirring blade is gradually twisted from its fixed end 203-1 to its end 203-2 in a direction perpendicular to the stirring shaft, and the end of the second stirring blade has a spinning angle of 20 to 30 ° with respect to its fixed end; in the direction perpendicular to the stirring shaft, the third stirring blade is gradually twisted from the fixed end to the tail end thereof, and the spin angle of the tail end of the third stirring blade relative to the fixed end thereof is 20-30 °. In this scheme, the flour that promotes its periphery that second stirring paddle's spin angle can be better is close to first stirring paddle leaf motion in radial direction, and the same reason, the flour that promotes its periphery that third stirring paddle's spin angle can be better is close to first stirring paddle leaf motion in radial direction for the continuous concentrated mixture to the middle part of flour of first stirring paddle leaf both sides, abundant mixing.
In a preferred embodiment, as shown in fig. 3, in the axial direction of the stirring shaft, at least three stirring blades are arranged in a staggered manner, and the included angle between two adjacent stirring blades is 120 °. In this scheme, the contained angle of having injectd two adjacent stirring paddle leaf in the at least three stirring paddle leaf is 120 for at least three stirring paddle leaf is more even respectively in the space, and is more thorough to the flour stirring.
In a preferred embodiment, as shown in fig. 1, the two wall scraping paddles have a trapezoidal cross section, and the lower base 206-1 of the trapezoid is close to the two side walls at the two ends of the dough chamber. In this scheme, the cross section of two wall paddles is trapezoidal, and great nearly wall is close to two lateral walls at the both ends in kneading dough storehouse, and the linking department between two slope lateral walls (206-2 and its another lateral wall that corresponds) that are located nearly wall both sides and the nearly wall forms respectively scrapes the wall part, can carry out abundant striking off to two circular lateral wall surfaces that paste in kneading dough storehouse being stained with the flocculent flour that glues, and, because the contained angle between two slope lateral walls and the nearly wall is the acute angle, the flour of scraping is also difficult for again being stained with and glues to two wall paddles, but falls into in kneading dough storehouse.
As shown in fig. 2, in a preferred embodiment, one end of each of the at least three stirring blades and the two wall scraping blades is sleeved on the stirring shaft through a buckle 208, and the buckle includes two arc-shaped sheet structures that are mutually buckled. In the scheme, the arrangement of the buckle facilitates the maintenance and replacement of the stirring paddle; two arc lamellar body structures of buckle can reduce flour gathering, the axle phenomenon of embracing of stirring shaft department in the stirring process.
As shown in fig. 4, in a preferred embodiment, the two wall scraping blades and the at least three stirring blades are uniformly dispersed and disposed on the stirring shaft, and the distance between two adjacent stirring blades or between one adjacent stirring blade and one wall scraping blade is 0.6 to 0.7 times the length of any one stirring blade. In the scheme, the distance between the stirring paddle and the wall scraping paddle is further limited, so that flour can be fully stirred, and the working efficiency is improved; if the distance between the stirring paddle blade or the wall scraping paddle is greater than the limit value in the scheme, flour cannot be fully stirred, if the distance between the stirring paddle blade or the wall scraping paddle is less than the limit value in the scheme, flour and water mixed flour flocs are extremely easy to wind on the adjacent stirring paddle blade or the adjacent stirring paddle blade and the wall scraping paddle, are not easy to drop, reduce the flour mixing amount once, and reduce the working efficiency of the flour mixing device.
As shown in fig. 1, in a preferred embodiment, the cross section of the two wall scraping paddles is trapezoidal, the shortest distances between the near wall surfaces of the two wall scraping paddles and the two side walls at the two ends of the dough kneading bin close to the near wall scraping paddles are respectively less than or equal to 4mm, and the shortest distances between the tail ends of the two wall scraping paddles and the arc-shaped side walls of the dough kneading bin are respectively less than or equal to 3 mm; the shortest distances between the tail ends of the at least three stirring blades and the arc-shaped side wall of the dough kneading bin are respectively less than or equal to 3 mm. In the scheme, the specifications of the two wall scraping blades and the shortest distance between the two wall scraping blades and the two side walls at the two ends of the dough kneading bin are respectively limited, so that flour cannot be adhered to the two circular side walls of the dough kneading bin in the dough kneading process; in a similar way, the tail ends of at least three stirring blades and the limitation of the shortest distance of the arc-shaped side wall of the dough kneading bin can also ensure that the end piece arranged at the tail end of the stirring blade fully scrapes off the arc-shaped side wall of the dough kneading bin in the dough kneading process, so that flour cannot be adhered to the arc-shaped side wall.
As shown in fig. 4, in a preferred embodiment, the method further includes: the cover body 300 is detachably arranged at the opening at the upper end of the dough kneading chamber in a knocking way; a vacuum pump 400 connected to the cover through a pipe; a quantitative water inlet assembly including a water tank 500; the nozzles 501 are uniformly distributed on the inner side surface of the cover body along the axial direction of the stirring shaft, and the water inlet ends of the nozzles are communicated with the water outlet of the water tank through a water inlet pipeline; a flow control valve 502 provided on the water inlet line; and a water pump 503 disposed on the water inlet line between the flow control valve and the water tank. In the scheme, the cover body is arranged at an opening at the upper end of the dough kneading bin in a knocking way to create a closed space, when dough kneading is needed, air in the dough kneading bin is pumped out through the vacuum pump, so that the dough kneading process is carried out in vacuum, on one hand, the dough outlet amount of the dough kneading machine is increased, and 10% more dough kneading is produced than that of a common dough kneading machine; on the other hand, the content of gluten in the flour is increased, so that the gluten performance and chewiness of the wrapper produced at the later stage are better; finally, the produced wrapper is not sticky, continuous and unbroken, whether used for making cold noodles, fresh noodles or quick-frozen wheaten foods. In addition, still be provided with the ration subassembly of intaking, evenly spout into the storehouse of kneading dough through the nozzle with quantitative moisture in stirring paddle stirring in-process, can effectively avoid producing the too big face wadding group of humidity, avoid being stained with the wall.
As shown in fig. 5, in a preferred embodiment, the dough kneading chamber is sleeved on the stirring shaft through a bearing, and the dough kneading chamber can rotate towards the first side wall of the stirring shaft by an angle of less than or equal to 180 degrees with the stirring shaft as a circle center; by the arrangement, the dough wadding in the dough kneading bin can be poured out conveniently after the dough kneading is finished, so that the working efficiency is improved; the first side wall of the dough kneading bin is also provided with a guide assembly, the guide assembly comprises a guide plate 600, one end 601 of the guide plate is pivoted with the outer side edge of the upper end opening of the dough kneading bin, the other end 602 of the guide plate extends from the outer side of the first side wall to the bottom direction of the dough kneading bin, and the width of the guide plate is adapted to the length of the dough kneading bin; two side baffles which are respectively vertically arranged on two side edges of the guide plate along the length direction of the guide plate, and the width of the two side baffles is less than 1/5 of the width of the guide plate; the slideway 603 is arranged in the middle of the first side surface of the guide plate close to the first side wall, and is arranged in parallel with the two baffle plates; the sliding block 604 is pivotally connected to the rack on the outer side of the first side wall of the dough kneading bin, the pivoting position of the sliding block and the rack is lower than the bottom of the dough kneading bin, and the guide plate is slidably arranged through the slide way. When the flour wadding in the flour mixing bin is poured out, the guide plate is pivoted with the upper end of the first side wall, so that the flour wadding can be effectively guided and conveyed to a next containing vessel of the flour wadding in a centralized manner, the next procedure is convenient to carry out, and the flour wadding is prevented from falling onto the floor to cause waste of the flour wadding; the baffles on the two sides are also used for shielding the surface wadding to prevent the surface wadding from sliding out of the guide plate; the slider pin joint is in the frame, and slide and slider slip setting each other, and the effective cooperation is made rotary motion with the storehouse in certain extent, accomplishes the guide operation of face wadding.
In the following, the dough kneading device of the present invention and the reference dough kneading device are applied to perform dough kneading operation, and then dough kneading effects are compared:
the mixing device of the mixing device and the reference mixing device of the invention are different in part in that a cylindrical stirring rod is arranged in the mixing device arranged on the reference mixing surface, and the length of the cylindrical stirring rod is basically the same as that of the stirring blade of the invention.
First, test materials
The wheat flour is Hebei Jinshahe special flour and Hehua flute snowflake flour. The wheat flour used in the tests is mixed uniformly for one time.
Second, test design and method
2.1 design of the experiment
A 2-factor 3 level experiment was performed on wheat flour, dough vacuum and dough mixer. Wherein the wheat flour is Jinshahe refined flour and Hetao snowflake flour, the kneading vacuum degree is 0 and 0.06MPa, and the dough kneading machine is a dough kneading device and a reference dough kneading device. The specific operation is as follows: accurately weighing 1000g of wheat flour into a vacuum dough mixer, adding a proper amount of distilled water, controlling the final water content of dough to be 35%, and starting the dough mixer; stirring at low speed (70r/min) for 1min, then stirring at high speed (120r/min) for 3min, and then stirring at low speed (70r/min) for 4 min; the vacuum pump was started after 1min of low speed stirring. Each treatment was repeated 3 times.
TABLE 1 design of the experiments
2.2 dough mixing Effect analysis method
2.2.1 determination of quality Properties of flour-like flocs
Moisture content determination reference to the determination of moisture in foodstuffs (GB 50093-2010);
the moisture uniformity is measured by referring to the measuring method of the dried noodle production process (SB/T10071-1992);
measuring the particle size distribution of the embryo: stopping the machine after dough kneading and uncovering, taking 300-400 g of dough wadding, and taking 5 points from the four corners and the center of the dough kneading cylinder as sampling points. And (3) screening by using standard sample sieves with the pore diameters of 4000 (5 meshes), 2360 (8 meshes), 1180 (14 meshes), 500(35 meshes) and 250 mu m (60 meshes) in sequence, and calculating the percentage of the embryo grains with different particle sizes to the total mass of the surface floc embryo grains.
2.2.2 dough sheet quality Property measurement
The color was measured using a Minolta CR-400 model colorimeter.
And (3) color uniformity determination: measuring the color at 10 different parts of the dough sheet, and expressing the color uniformity by standard deviation SD of 10 measured values; the larger the number, the worse the color uniformity.
2.2.3 texture analyzer TPA test
The texture characteristics of the dough pieces were measured using a TA-XT2i type texture analyzer. The dough sheet was cut into a circular shape having a diameter of 6cm during the test. Setting test parameters: the determination mode is TPA mode, and a P/35 probe is selected; the speed before measurement is 2mm/s, the speed at the time of measurement is 0.5(0.2) mm/s, the speed after measurement is 2mm/s, the compression ratio is 50%, the retention interval of 2 times of compression is 10s, the initial inductive force (trigger value) is 10g, and the data acquisition rate is 200 pps. The samples made for each dough test were made in 10 replicates.
2.2.4 dough sheet pressing method
The prepared flocculent dough was taken out, and a part of the flocculent dough was gradually rolled into a sheet having a thickness of 1.5mm on a test noodle machine. A rolling process: rolling for 3 times at a roller interval of 3.0mm, wherein the rolling is directly carried out for 1 time, and the rolling is carried out for 2 times in a doubling way; pressing at roller intervals of 2.5 mm, 2.0 mm and 1.5mm for 1 time respectively.
Third, result analysis
3.1 comparison of quality and character of dough wadding made by two dough kneading devices
As can be seen from table 2, although the moisture uniformity of the dough batting produced by the two dough kneading apparatuses under different vacuum conditions with different flour materials was slightly different, there was no significant difference.
The grain size distribution of the dough embryo grains made by the two dough kneading devices is mostly different remarkably (P < 0.05). Under the condition of two different vacuum degrees, compared with the dough wadding made by a reference dough kneading device, the dough kneading device of the invention has the advantages that the distribution proportion of the medium-grain-size embryo particle group and the small-grain-size embryo particle group is obviously improved compared with that before the improvement, which shows that the size distribution of the embryo particles of the dough wadding made by the dough kneading device of the invention is more uniform. Compared with the dough wadding manufactured by the dough kneading device, the dough wadding manufactured by the reference dough kneading device has relatively larger grain size, and the proportion of large-grain (more than or equal to 4000 mu m) embryo grains is obviously higher; the grain size of the embryo of the main embryo group is more than or equal to 4000 μm and accounts for more than 46 percent of the whole proportion.
TABLE 2 comparison of quality of dough wadding for different dough kneading devices
Note: the dough kneading device I is the dough kneading device of the invention, and the reference dough kneading device II is the reference dough kneading device.
3.2 comparison of quality and Properties of dough embryo prepared by two dough kneading devices
Table 3 shows the statistical results of the color and uniformity of the color of the dough sheet. Different experimental treatments had no significant effect on the color uniformity. The dough kneading device of the invention uses the Jinshahe refined flour to knead dough to prepare dough sheets with relatively high b value (high yellowness) when the vacuum degree is 0 MPa. Under the vacuum condition, the dough kneading device I uses the golden sand river fine powder and the river jacket snowflake powder to manufacture dough sheets, the L value of the dough sheets is obviously higher than that of the dough kneading device II, and the a value and the b value of the dough sheets have no obvious difference (the a value of the dough kneading device I is obviously lower than that of the dough kneading device II only when the river jacket snowflake powder is used at the vacuum degree of 0 MPa).
The dough sheet made by the dough kneading device I has high yellowness, but has high brightness, which is closer to the requirements of Chinese consumers.
TABLE 3 comparison of quality characteristics of dough embryos of different dough kneading devices
Note: the dough kneading device I is the dough kneading device of the invention, and the reference dough kneading device II is the reference dough kneading device.
3.3 comparison of the Effect of dough kneading apparatus improvement on noodle quality
As table 4, from a texture parameter perspective. Under the vacuum condition of 0MPa, when the Jinshahe refined flour is used, all indexes in TPA texture parameters of the noodles made by the dough kneading device I after the noodles are boiled are obviously higher than those of the dough kneading device II; the TPA texture parameters of the boiled noodles made of the Heshou snowflake powder are hardness, adhesiveness and cohesiveness elasticity, and the dough kneading device I is lower than the dough kneading device II, and the adhesiveness and chewiness dough kneading device I is higher than the dough kneading device II. Under the vacuum condition of 0.06MPa, the TPA texture parameters of the noodles made of the two kinds of flour after being boiled are obviously higher in hardness, adhesiveness, chewiness and dough mixing device I than dough mixing device II.
TABLE 4 comparison of the effect of noodle device improvement on noodle quality
Four, small knot
1. From the view point of the moisture uniformity of the dough wadding, the moisture uniformity of the dough wadding manufactured by the dough kneading device and the reference dough kneading device has no obvious difference.
2. From the view point of particle size distribution of the dough-wadding embryo, compared with the dough wadding manufactured by a reference dough kneading device, the dough kneading device has the advantages that the distribution proportion of the medium-particle-size embryo group and the small-particle-size embryo group is obviously improved compared with that of the Shijiazhuang dough kneading device, and the size distribution of the dough-wadding embryo particles manufactured by the dough kneading device is more uniform.
3. From the viewpoint of the color of the dough sheet, the dough sheet manufactured by the dough kneading device has high yellowness. It should be noted that the dough sheet has high brightness which is closer to the requirement of Chinese consumers on the sensory quality of the noodles.
4. From the viewpoint of texture parameters after cooking the noodles, the noodle kneading device of the invention has more advantages when the noodles are made under vacuum condition, especially has outstanding hardness, adhesiveness and chewiness. The noodles made by the dough kneading device of the present invention are more chewy even under non-vacuum conditions.
While embodiments of the invention have been described above, it is not limited to the applications set forth in the description and the embodiments, which are fully applicable in various fields of endeavor to which the invention pertains, and further modifications may readily be made by those skilled in the art, it being understood that the invention is not limited to the details shown and described herein without departing from the general concept defined by the appended claims and their equivalents.
Claims (9)
1. A dough kneading apparatus, comprising:
the dough kneading bin is a transverse cylindrical structure with an opening at the upper end;
the stirring device comprises a stirring shaft which is arranged on the axis of the dough kneading bin, two ends of the stirring shaft are coupled on the side walls of the two ends of the dough kneading bin, and one end of the stirring shaft extends out of the side wall of one end of the dough kneading bin and is connected with an output shaft of the transmission device; at least three stirring blades, wherein one end of each stirring blade is fixedly arranged on the stirring shaft at equal intervals, the other end of each stirring blade extends towards the inner side wall of the dough kneading bin, and the at least three stirring blades are staggered in the axial direction of the stirring shaft; one end of each wall scraping paddle is arranged at the shaft joint of the two ends of the stirring shaft and the dough kneading bin, and the other end of each wall scraping paddle extends towards the inner side wall of the dough kneading bin;
the at least three stirring blades are of a sheet structure, and the included angle between the axis of the first stirring blade positioned in the middle and the stirring shaft is 90 degrees;
the included angle between the axis of the second stirring blade positioned at one side of the first stirring blade and the stirring shaft is 75-85 degrees,
the included angle between the axis of the third stirring blade positioned at the other side of the first stirring blade and the stirring shaft is 105 degrees and 115 degrees,
and the second stirring paddle and the third stirring paddle are oppositely and obliquely arranged.
2. The dough kneading apparatus according to claim 1, wherein the second stirring blade is gradually twisted from its fixed end to its tip end in a direction perpendicular to the stirring shaft, and the tip end of the second stirring blade has a spinning angle of 20 to 30 ° with respect to its fixed end;
in the direction perpendicular to the stirring shaft, the third stirring blade is gradually twisted from the fixed end to the tail end thereof, and the spin angle of the tail end of the third stirring blade relative to the fixed end thereof is 20-30 °.
3. The dough kneading apparatus according to claim 1, wherein at least three stirring blades are arranged to be offset from each other in the axial direction of the stirring shaft, and the angle between two adjacent stirring blades is 120 °.
4. The dough kneading apparatus of claim 1, wherein the two wall scraping paddles have a trapezoidal cross section, and the lower base of the trapezoidal shape is adjacent to both side walls of the dough kneading chamber.
5. The dough kneading device according to claim 1, wherein one end of each of the at least three stirring blades and the two wall scraping blades is sleeved on the stirring shaft through a buckle, and the buckle comprises two arc-shaped sheet structures which are mutually buckled.
6. The dough kneading device according to claim 3, wherein the two wall scraping blades and the at least three stirring blades are uniformly dispersed on the stirring shaft, and the distance between two adjacent stirring blades or between one adjacent stirring blade and one wall scraping blade is 0.6 to 0.7 times the length of any one stirring blade.
7. The dough kneading device according to claim 6, wherein the cross section of the two wall scraping paddles is trapezoidal, and the shortest distances between the near wall surfaces of the two wall scraping paddles and the two side walls at the two ends of the dough kneading chamber close to the near wall scraping paddles are respectively less than or equal to 4mm, and the shortest distances between the tail ends of the two wall scraping paddles and the arc-shaped side walls of the dough kneading chamber are respectively less than or equal to 3 mm; the shortest distances between the tail ends of the at least three stirring blades and the arc-shaped side wall of the dough kneading bin are respectively less than or equal to 3 mm.
8. The dough kneading apparatus of claim 1, further comprising:
the cover body is detachably arranged at an opening at the upper end of the dough kneading chamber in a knocking way;
the vacuum pump is communicated to the cover body through a pipeline;
a quantitative water intake assembly including a water tank; the nozzles are uniformly distributed on the inner side surface of the cover body along the axial direction of the stirring shaft, and the water inlet ends of the nozzles are communicated with the water outlet of the water tank through a water inlet pipeline; the flow control valve is arranged on the water inlet pipeline; and the water pump is arranged on a water inlet pipeline between the flow control valve and the water tank.
9. The dough kneading device according to claim 1, wherein the dough kneading chamber is sleeved on the stirring shaft through a bearing, and the dough kneading chamber can rotate by an angle of less than or equal to 180 degrees towards the first side wall of the stirring shaft by taking the stirring shaft as a circle center;
the first side wall of the dough kneading bin is also provided with a guide assembly, the guide assembly comprises a guide plate, one end of the guide plate is pivoted with the outer side edge of the upper end opening of the dough kneading bin, the other end of the guide plate extends from the outer side of the first side wall to the bottom direction of the dough kneading bin, and the width of the guide plate is matched with the length of the dough kneading bin; two side baffles which are respectively vertically arranged on two side edges of the guide plate along the length direction of the guide plate, and the width of the two side baffles is less than 1/5 of the width of the guide plate; the slideway is arranged in the middle of the first side surface of the guide plate close to the first side wall, and the slideway and the two side baffles are arranged in parallel; the slider, its pin joint setting is in on the frame in the first lateral wall outside in storehouse of kneading dough, the pin joint position of slider and frame is less than the bottom in storehouse of kneading dough, just the guide board passes through the slide with slider slidable sets up.
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| CN201611216344.1A CN106689244B (en) | 2016-12-26 | 2016-12-26 | Dough kneading device |
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| CN201611216344.1A CN106689244B (en) | 2016-12-26 | 2016-12-26 | Dough kneading device |
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| CN106689244B true CN106689244B (en) | 2022-04-08 |
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Families Citing this family (3)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN109006901A (en) * | 2018-07-25 | 2018-12-18 | 安徽乐锦记食品有限公司 | Stock stirring device is used in a kind of processing of bread |
| CN111165528A (en) * | 2019-10-16 | 2020-05-19 | 浙江绍兴苏泊尔生活电器有限公司 | Dough kneading method of dough kneading machine |
| CN112369441B (en) * | 2020-10-22 | 2022-06-10 | 赣州市倞华菲尔雪食品有限公司 | Stirrer for cake production and operation method |
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