CN111557316A

CN111557316A - Efficient continuous dough mixer

Info

Publication number: CN111557316A
Application number: CN202010580013.6A
Authority: CN
Inventors: 陈毅强
Original assignee: Longhai Andrew Ma Fu Machinery Co Ltd
Current assignee: Longhai Andrew Ma Fu Machinery Co Ltd
Priority date: 2020-06-23
Filing date: 2020-06-23
Publication date: 2020-08-21

Abstract

The invention discloses a high-efficiency continuous dough kneading machine, which belongs to the field of dough kneading and comprises a rack, a feeding auger assembly and more than two dough kneading main bodies arranged side by side, wherein the dough kneading main bodies are fixedly arranged on the rack; the feeding auger assembly comprises a feeding shell, a feeding motor and an auger, the upper end of the feeding shell is open, an auger rotating shaft is vertically arranged on a rotating shaft of the feeding motor, and a flour mixing structure is formed above the auger rotating shaft. The invention has the beneficial effects that: the feeding auger assembly is arranged above the dough kneading main body, and the flour is accelerated to be scattered and mixed with water by using the flour mixing structure before the auger feeding, so that the problem of blocking due to uneven local mixing is prevented, and the time for mixing the dough kneading main body is shortened.

Description

Efficient continuous dough mixer

Technical Field

The invention relates to the field of dough mixing, in particular to a high-efficiency continuous dough mixer.

Background

The flour-mixing machine mainly uniformly mixes flour and water, the traditional industrial flour-mixing machine is generally horizontal and comprises a stirring cylinder, a stirring hook, a transmission device, an electric appliance box, a machine base and other components, the spiral stirring hook is driven by the transmission device to rotate in the stirring cylinder, and meanwhile, the stirring cylinder rotates at a constant speed under the driving of the transmission device. The flour in the jar is continuously pushed, pulled, kneaded, pressed, fully stirred and rapidly mixed, so that the dry flour obtains uniform hydration, and gluten is expanded to form dough with certain elasticity, elasticity and uniform flow. Because the gluten needs to form gradually, flour and water must stir certain time under sealed environment, this time is 10 minutes more than short, half an hour if long for the later order has longer latency to the use of dough, the feed is discontinuous, and the flour quantity of once stirring is great, collude and the agitator tank to the stirring of flour-mixing machine and all proposed higher requirement, the dough that forms after the stirring is great, also need accomplish processing in shorter time, higher requirement has also been proposed to the technology of later order.

Disclosure of Invention

The invention provides a high-efficiency continuous flour-mixing machine, aiming at the problems of discontinuous feeding, long waiting time, high requirement on equipment, high requirement on the subsequent dough processing technology and the like of the flour-mixing machine in the prior art. Kneading dough by matching the feeding auger and the dough kneading main body, mixing flour with water in the feeding auger to form wet paste, then feeding the wet paste into the dough kneading main body for stirring to form a dough shape until the stirring is finished; because one feeding auger assembly corresponds to more than two dough kneading main bodies, different dough kneading main bodies can be fed in a staggered mode, dough forming time in the dough kneading main bodies is staggered, and waiting time of a subsequent process is reduced; and because the dough kneading machine is divided into two dough kneading main bodies for kneading dough, the stirring load of the single dough kneading main body is reduced, so that the impact action of the dough on the stirring head and the cylinder body in the dough kneading process is reduced, and the service life of the equipment is prolonged.

The dough can be subjected to a wet mushy stage formed by mixing raw materials, a gluten forming starting stage, a gluten expanding stage and a gluten complete forming stage in the stirring process. In the gluten formation starting stage, the gluten expansion stage and the gluten complete formation stage, the dough is already formed into a dough shape, and the dough is not convenient to transfer between two containers, so that the dough needs to be transferred at the early stage of the gluten formation starting stage before the completion of the wet lake stage.

Preferably, the dough kneading main body comprises a motor, a belt transmission assembly, a dough kneading shell, a stirring shaft and a stirring head, wherein the motor is fixedly installed on the frame, the stirring shaft and the stirring head are positioned inside the dough kneading shell, the stirring head is fixedly installed on the stirring shaft, and the motor drives the stirring shaft to rotate through the belt transmission assembly.

In the wet pasty stage, water is mixed with flour, and the flour begins to absorb water, so that water mainly stays on the surface of the flour to form wet pasty state, and the flour is not agglomerated in the wet pasty stage and has strong fluidity.

At the beginning of gluten forming stage, the flour finishes absorbing moisture, and starts to be connected with flour particles, and forms gluten with a net structure under the stirring action of the stirring head, the flour particles begin to stick to the cylinder due to the mutual binding force, but the gluten with the net structure is not too much, and the elasticity and the ductility are still poor.

Gluten expansion phase, which is the process by which gluten is further formed, the dough is also formed into a complex and numerous network from a simple and small number of networks, the surface of the dough begins to dry out, but the elasticity and extensibility are significantly improved.

The gluten completely forms the stage, and the network structure of the gluten tends to be stable and balanced, no matter from the quantity or from the complexity of the network structure, the gluten can not change greatly along with the stirring, the dough has good extensibility and elasticity, and the uniform gluten film can be pulled out.

According to the physical states of four different stages of forming gluten by flour and flour, the method is correspondingly improved in the aspects of sectional stirring, sectional water supply and continuous cooling so as to reduce the requirements of dough kneading process on the quality of equipment, improve the quality of obtained dough and reduce the waiting time of subsequent processes.

Preferably, the stirring shaft is horizontally arranged.

Preferably, the stirring head is composed of two stirring rods with the same shape, each stirring rod is formed by extending a specific two-dimensional shape along a three-dimensional curve track and synchronously rotating the specific two-dimensional shape to 180 degrees around the axis of the stirring shaft, and the plane of the specific two-dimensional shape is perpendicular to the axis of the stirring shaft.

Preferably, one end of the stirring shaft is taken as a circle center, the axial direction of the stirring shaft is taken as a Z axis, a point M (x, y, Z) is any point on the three-dimensional curve, and the point M meets the following requirements:

wherein L is the installation length of (mixing) shaft, the puddler both ends through first fixed link fixed mounting on the (mixing) shaft both ends, the length of first fixed link length is H, in the middle of the puddler with the distance between the (mixing) shaft axis is W, and wherein H and W all are less than L. Adopt two length direction to follow the puddler that three-dimensional curve orbit direction extended, make the puddler be the heliciform winding on the (mixing) shaft surface, the puddler drives the dough along with the rotation of (mixing) shaft and moves in kneading dough casing, the dough takes place deformation such as extrusion, drawing under the effect of the impact force of puddler, self gravity, kneading dough casing inner wall's resistance and adhesive force, forms network structure's gluten gradually.

Wherein the design of class heliciform structure has improved the area of contact of puddler with the dough, disperses and has reduced the resistance effect of dough to the puddler at rotatory in-process, has improved stirring effect.

The distance between H and W is preferably twice that of W, so that the action of the impact force of the stirring rod from the inner layer to the outer layer or from the outer layer to the inner layer of the dough in the stirring process can be improved, and uniform and mild stirring is realized.

Preferably, the middle of the stirring rod is arranged in the middle of the stirring shaft through a second fixed connecting rod. Set up second fixed connection pole in the middle of the puddler, can play the supporting role to the puddler, effectively prevent the deformation of puddler.

Preferably, the specific two-dimensional shape is one of a rectangle, a square, a triangle, a trapezoid, and a quadrangle.

Preferably, the specific two-dimensional shape is a parallelogram with four corners smoothly transited.

Preferably, a water flow passage for water flow is formed in each of the first fixed connecting rod and the stirring rod. Because the puddler when the stirring with carry out the friction between the dough and can produce a large amount of heats, if these heats remain in the dough all the time, can influence the formation quality of gluten, set up water flow channel, when letting in the circulating water during the stirring, can take away the partial heat in the dough, improve the conglobation quality of dough.

Preferably, a water outlet channel for communicating the surface of the stirring rod with the water flow channel is formed between the surface of the stirring rod and the water flow channel. Since the water is completely put into the flour in the initial stage of mixing the flour with the water, the time of the flour in the wet mushy stage is prolonged, and when the flour is in the wet mushy stage, part of the flour begins to form gluten, which affects the transfer of the dough. The two-stage water adding mode is adopted, 70-80% of water is added in the mixing stage, a water outlet channel is arranged between a water flow channel and the surface of the stirring rod, water is added to the dough at a proper time, the retention time of the gluten in the wet and pasty stage can be prolonged, and therefore more convenient conditions are provided for the transfer of the dough; in addition, in the expanding stage of the gluten expanding stage, gluten is further formed, the flour on the surface is dried and rough after being absorbed, and the surface of the flour is in a wet state again through water supplement, so that the water absorption efficiency inside the flour is improved, and the formation of the gluten is accelerated.

Preferably, the surface of the stirring rod is provided with a mounting cover at the position of the water outlet channel, and the mounting cover is used for preventing flour particles from entering the water flow channel through the water outlet channel.

Preferably, more than one water diversion opening is formed on the connecting edge of the mounting cover and the stirring rod, and a communication channel is formed between the water outlet channel and the water diversion opening. The water diversion opening is arranged at the connecting edge of the mounting cover and the stirring rod, so that the opening of the water diversion opening is approximately parallel to the surface of the stirring rod, and therefore dough can be effectively prevented from entering the water flow channel from the outside of the water diversion opening in the rotating process of the stirring rod.

Preferably, the water outlet channel is positioned on one side or the opposite side of the rotation direction of the stirring rod.

Preferably, a section of water control channel is formed in the water outlet channel, a water control sphere is clamped in the water control channel, the cross section of one end of the water control channel is circular with the diameter smaller than that of the water control sphere, the cross section of the other end of the water control channel is non-circular, and two ends of the water control channel are in smooth transition. The water outlet channel is arranged on one side of the stirring rod, and through the cooperation between the water control channel and the water control ball body, the switching of the opening and closing states of the water control channel is realized when the stirring rod rotates clockwise or anticlockwise, so that the water supplementing or non-water supplementing state can be realized directly through the rotation direction of the control stirring rod. When the cross section of the water control channel is at the non-circular end, the water control channel is opened, water in the water flow channel can flow to the surface of the stirring rod through the water control channel to be contacted with dough, and the switching of the water control ball body between the two ends of the water control channel is different according to the different stirring directions of the stirring rod.

Preferably, at least one section of section inscribed circle of the water control channel from one end of the circular section to one end of the non-circular section is larger than the diameter of the water control sphere, and at least one section of section inscribed circle between the section larger than the diameter of the water control sphere and one end of the non-circular section is smaller than the diameter of the water control sphere.

Preferably, one end of the circular section of the water control channel is positioned at one end close to the surface of the stirring rod.

Preferably, two stirring blocks are uniformly distributed on the stirring rod, and each stirring block is positioned in the middle of the stirring rod, at the joint of the second fixed connecting rod and the end part of the stirring rod.

Preferably, the stirring block is plate-shaped, and the plane of the stirring block and the rotation direction of the stirring rod form an angle of 15-45 degrees. The stirring block arranged on the stirring rod can realize wider stirring among different layers of the dough.

Preferably, the plane of the stirring block is 24 degrees with the rotation direction of the stirring rod. Experiments show that when the surface of the stirring block and the rotation direction of the stirring rod form 24 degrees, the best effect is achieved between the resistance and the stirring effect of the stirring rod.

Preferably, the auger feeding assembly comprises a feeding shell, a feeding motor and an auger, the upper end of the feeding shell is provided with an opening, the auger rotating shaft is vertically installed on the feeding motor rotating shaft, an installation disc for installing the feeding motor is arranged in the feeding shell, the installation disc in the feeding shell is horizontally arranged, and a through hole for enabling raw materials above the installation disc to downwards pass through is formed in the installation disc; the feeding shell is provided with a storage tank below, and the bottom of the storage tank is provided with more than two storage tank discharge holes. The feeding auger assembly is arranged above the dough kneading main body, so that the feeding effect is achieved, flour and water are fully mixed in the feeding process, and the time for mixing the dough kneading main body is shortened. The discharge port of the storage tank is communicated with the feed inlet of the dough kneading main body through a pipeline.

Preferably, the pay-off casing comprises last casing and the lower casing that sets up from top to bottom, it is hollow cylinder structure and coaxial to go up casing and lower casing, the mounting disc is installed go up the casing lower extreme, the auger is installed in the lower casing and with the casing is coaxial down.

Preferably, the diameter of the upper shell is larger than that of the lower shell, and the upper shell is connected with the lower shell through a section of transition shell.

Preferably, the transition housing decreases linearly in diameter from top to bottom.

Preferably, the feeding motor rotating shaft is fixedly provided with a flour mixing structure at the position inside the transition shell.

Preferably, the flour mixed structure includes bracing piece, annular braced frame and installs annular braced frame outer edge just the coaxial annular of annular braced frame mixes the piece, bracing piece fixed mounting be in on the pay-off motor rotation axis, annular braced frame fixes the bracing piece is kept away from pay-off motor rotation axis one end and with the pay-off motor rotation axis is coaxial. The flour mixing structure is utilized to accelerate the flour to be scattered and mixed with water before the auger feeds materials, so that the problem of blocking caused by uneven local mixing is prevented.

Preferably, a spiral protrusion coaxial with the annular mixing block is formed on one surface of the annular mixing block, which is close to the transition shell.

Preferably, the feeding motor is sleeved with a motor mounting cover.

Preferably, the annular mixing block is provided with a section of arc-shaped guide section which is located at a position right below the through hole of the mounting disc and is used for guiding the raw materials falling from the through hole to a position between the annular mixing block and the inner wall of the transition shell.

Preferably, a metering device is arranged in the storage tank. The amount of dough fed into the dough kneading body each time is counted by the metering device, and the precise control of the amount of the dough stirred in the dough kneading body is realized by the cooperation with the valve.

Has the advantages that:

the technical scheme of the invention has the following beneficial effects:

(1) kneading dough by matching the feeding auger and the dough kneading main body, mixing flour with water in the feeding auger to form wet paste, then feeding the wet paste into the dough kneading main body for stirring to form a dough shape until the stirring is finished; because one feeding auger assembly corresponds to more than two dough kneading main bodies, different dough kneading main bodies can be fed in a staggered mode, dough forming time in the dough kneading main bodies is staggered, and waiting time of a subsequent process is reduced; and because the dough kneading machine is divided into two dough kneading main bodies for kneading dough, the stirring load of the single dough kneading main body is reduced, so that the impact action of the dough on the stirring head and the cylinder body in the dough kneading process is reduced, and the service life of the equipment is prolonged.

(2) The dough can be subjected to a wet mushy stage formed by mixing raw materials, a gluten forming starting stage, a gluten expanding stage and a gluten complete forming stage in the stirring process. In the gluten formation starting stage, the gluten expansion stage and the gluten complete formation stage, the dough is already formed into a dough shape, and the dough is not convenient to transfer between two containers, so that the dough needs to be transferred at the early stage of the gluten formation starting stage before the completion of the wet lake stage.

(3) In the wet pasty stage, water is mixed with flour, and the flour begins to absorb water, so that water mainly stays on the surface of the flour to form wet pasty state, and the flour is not agglomerated in the wet pasty stage and has strong fluidity.

Drawings

In order to more clearly illustrate the technical solutions of the embodiments of the present invention, the drawings that are required to be used in the embodiments will be briefly described below, it should be understood that the following drawings only illustrate some embodiments of the present invention and therefore should not be considered as limiting the scope, and for those skilled in the art, other related drawings can be obtained according to the drawings without inventive efforts.

FIG. 1 is a perspective view of a preferred dough mixer of the present invention;

FIG. 2 is a front cross-sectional structural view of a preferred dough kneading machine of the present invention;

FIG. 3 is a perspective view of a preferred stirring rod of the present invention;

FIG. 4 is a cross-sectional view of a preferred stirring rod of the present invention;

FIG. 5 is a schematic view of a preferred water outlet channel of the present invention;

FIG. 6 is a front cross-sectional structural view of a preferred flour mixing structure of the present invention;

FIG. 7 is a top view of the preferred flour mixing structure of the present invention.

In the figure: 1. a frame; 2. a feeding auger assembly; 21. a feeding housing; 211. an upper housing; 212. a lower housing; 213. a transition housing; 22. a feeding motor; 23. a packing auger; 24. a motor rotating shaft; 25. mounting a disc; 26. a through hole; 27. a storage tank; 28. a discharge port of the storage tank; 29. a flour mixing structure; 291. a support bar; 292. an annular support frame; 293. an annular mixing block; 294. a helical protrusion; 295. an arc-shaped guide section; 3. a dough kneading main body; 31. a motor; 32. a belt drive assembly; 321. a first drive pulley; 322. a second transmission wheel; 323. a drive belt; 33. a dough kneading housing; 34. a stirring shaft; 35. a stirring head; 351. a stirring rod; 352. a first fixed connecting rod; 353. a second fixed connecting rod; 354. a water flow channel; 355. a water outlet channel; 356. mounting a cover; 357. a water diversion port; 358. a communication channel; 359. a water control channel; 360. a water control sphere; 361. stirring blocks; 4. a pipeline; 41. a valve; 5. a dough kneading housing; 51. a water tank; 6. a dough conveying chain.

Detailed Description

In order to make the objects, technical solutions and advantages of the embodiments of the present invention more apparent, the technical solutions of the embodiments of the present invention will be described clearly and completely with reference to the accompanying drawings of the embodiments of the present invention, and it is obvious that the described embodiments are some, but not all embodiments of the present invention. All other embodiments, which can be obtained by a person skilled in the art without any inventive step based on the embodiments of the present invention, are within the scope of the present invention. Thus, the following detailed description of the embodiments of the present invention, presented in the figures, is not intended to limit the scope of the invention, as claimed, but is merely representative of selected embodiments of the invention. All other embodiments, which can be obtained by a person skilled in the art without any inventive step based on the embodiments of the present invention, are within the scope of the present invention.

In the embodiment, the feeding auger is matched with the dough kneading main body to knead dough, flour is firstly mixed with water in the feeding auger to form wet paste, and then the wet paste is fed into the dough kneading main body to be stirred to form a dough shape until the stirring is finished; because one feeding auger assembly corresponds to more than two dough kneading main bodies, different dough kneading main bodies can be fed in a staggered mode, dough forming time in the dough kneading main bodies is staggered, and waiting time of a subsequent process is reduced; and because the dough kneading machine is divided into two dough kneading main bodies for kneading dough, the stirring load of the single dough kneading main body is reduced, so that the impact action of the dough on the stirring head and the cylinder body in the dough kneading process is reduced, and the service life of the equipment is prolonged.

As shown in fig. 1 and 2, high-efficient continuous type flour-mixing machine includes frame 1, pay-off auger subassembly 2 and two above dough bodies 3 that set up side by side, and 3 overcoat of dough body has dough shell 5, install water tank 51 on the shell 5 of kneading dough, its below goes out water and is formed with dough conveying chain 6, and the dough that will drop is carried next process, 3 fixed mounting of dough body are in the frame 1, pay-off auger subassembly 2 is located dough body 3 top, just 2 discharge gates of pay-off auger subassembly and every all communicate through pipeline 4 between the 3 feed inlets of dough body, install on the pipeline and be used for control the valve 41 of pipeline switching. Kneading dough by matching the feeding auger and the dough kneading main body, mixing flour with water in the feeding auger to form wet paste, then feeding the wet paste into the dough kneading main body for stirring to form a dough shape until the stirring is finished; because one feeding auger assembly corresponds to more than two dough kneading main bodies, different dough kneading main bodies can be fed in a staggered mode, dough forming time in the dough kneading main bodies is staggered, and waiting time of a subsequent process is reduced; and because the dough kneading machine is divided into two dough kneading main bodies for kneading dough, the stirring load of the single dough kneading main body is reduced, so that the impact action of the dough on the stirring head and the cylinder body in the dough kneading process is reduced, and the service life of the equipment is prolonged.

As a preferred embodiment, the dough kneading body 3 comprises a motor 31, a belt transmission assembly 32, a dough kneading housing 33, a stirring shaft 34 and a stirring head 35, wherein the motor 31 is fixedly mounted on the frame 1, the stirring shaft 34 and the stirring head 35 are located inside the dough kneading housing 33, the stirring head 35 is fixedly mounted on the stirring shaft 34, and the motor 31 drives the stirring shaft 34 to rotate through the belt transmission assembly 32. The belt transmission assembly 32 comprises a first transmission wheel 321, a second transmission wheel 322 and a transmission belt 323, the center of the first transmission wheel 321 is fixedly installed on the rotating shaft of the motor 31, the first transmission wheel 321 drives the second transmission wheel 322 to rotate through the transmission belt 323, and the center of the second transmission wheel 322 is fixedly installed at one end of the stirring shaft 34.

In a preferred embodiment, the stirring shaft 34 is arranged horizontally, and referring to fig. 3, the stirring head 35 is composed of two stirring rods 351 with the same shape, each stirring rod 351 is formed by extending a specific two-dimensional shape along a three-dimensional curved track and synchronously rotating the specific two-dimensional shape to 180 degrees around the axis of the stirring shaft 34, and the plane of the specific two-dimensional shape is vertical to the axis of the stirring shaft 34.

More specifically, taking one end of the stirring shaft 34 as a circle center, the axial direction of the stirring shaft 34 as a Z axis, and a point M (x, y, Z) as any point on the three-dimensional curve, the point M satisfies the following requirements:

wherein L is the installation length of the stirring shaft 34, two ends of the stirring rod 351 are fixedly installed on two ends of the stirring shaft 34 through first fixed connecting rods 352, the length of the first fixed connecting rods 352 is H, the distance between the middle of the stirring rod 351 and the axis of the stirring shaft 34 is W, and H and W are both smaller than L. Adopt two length direction to follow the puddler that three-dimensional curve orbit direction extended, make the puddler be the heliciform winding on the (mixing) shaft surface, the puddler drives the dough along with the rotation of (mixing) shaft and moves in kneading dough casing, the dough takes place deformation such as extrusion, drawing under the effect of the impact force of puddler, self gravity, kneading dough casing inner wall's resistance and adhesive force, forms network structure's gluten gradually.

The stirring rod 351 is mounted in the middle of the stirring shaft 34 through a second fixed connecting rod 353. Set up second fixed connection 353 in the middle of well puddler 351, can play the supporting role to puddler 351, effectively prevent the deformation of puddler.

In a preferred embodiment, the specific two-dimensional shape is one of a rectangle, a square, a triangle, a trapezoid, and a quadrangle.

In a preferred embodiment, the specific two-dimensional shape is a parallelogram having four corners smoothly transitioned.

In a preferred embodiment, a water passage 354 is formed in each of the first fixed connecting rod 352 and the stirring rod 351 for passing water therethrough, see fig. 5. Because the puddler when the stirring with carry out the friction between the dough and can produce a large amount of heats, if these heats remain in the dough all the time, can influence the formation quality of gluten, set up water flow channel, when letting in the circulating water during the stirring, can take away the partial heat in the dough, improve the conglobation quality of dough.

A water outlet passage 355 for communicating the surface of the stirring rod 351 with the water flow passage 354 is formed between the surface of the stirring rod 351 and the water flow passage 354. Since the water is completely put into the flour in the initial stage of mixing the flour with the water, the time of the flour in the wet mushy stage is prolonged, and when the flour is in the wet mushy stage, part of the flour begins to form gluten, which affects the transfer of the dough. The two-stage water adding mode is adopted, 70-80% of water is added in the mixing stage, a water outlet channel is arranged between a water flow channel and the surface of the stirring rod, water is added to the dough at a proper time, the retention time of the gluten in the wet and pasty stage can be prolonged, and therefore more convenient conditions are provided for the transfer of the dough; in addition, in the expanding stage of the gluten expanding stage, gluten is further formed, the flour on the surface is dried and rough after being absorbed, and the surface of the flour is in a wet state again through water supplement, so that the water absorption efficiency inside the flour is improved, and the formation of the gluten is accelerated.

The surface of the stirring rod 351 is provided with a mounting cover 356 at the position of the water outlet passage 355 for preventing the flour particles from entering the water flow passage through the water outlet passage 355.

The mounting cover 356 is formed with one or more diversion ports 357 at the edge where the agitating shaft 351 is connected, and a communication passage 358 is formed between the water outlet passage 355 and the diversion ports 357. The water diversion opening is arranged at the connecting edge of the mounting cover and the stirring rod, so that the opening of the water diversion opening is approximately parallel to the surface of the stirring rod, and therefore dough can be effectively prevented from entering the water flow channel from the outside of the water diversion opening in the rotating process of the stirring rod.

In a preferred embodiment, the water outlet passage 355 is located at one side or the opposite side of the rotation direction of the agitating shaft 351. A section of water control channel 359 is formed in the water outlet channel 355, a water control sphere 360 is clamped in the water control channel 359, the cross section of one end of the water control channel 359 is a circle with a diameter smaller than that of the water control sphere 360, the cross section of the other end of the water control channel 359 is a non-circle, and two ends of the water control channel 359 are in smooth transition. The water outlet channel is arranged on one side of the stirring rod, and through the cooperation between the water control channel and the water control ball body, the switching of the opening and closing states of the water control channel is realized when the stirring rod rotates clockwise or anticlockwise, so that the water supplementing or non-water supplementing state can be realized directly through the rotation direction of the control stirring rod. When the cross section of the water control channel is at the non-circular end, the water control channel is opened, water in the water flow channel can flow to the surface of the stirring rod through the water control channel to be contacted with dough, and the switching of the water control ball body between the two ends of the water control channel is different according to the different stirring directions of the stirring rod.

The water control passage 359 has at least one section of section inscribed circle from the end of the circular section to the end of the non-circular section, which is larger than the diameter of the water control sphere 360, and at least one section of section inscribed circle between the section larger than the diameter of the water control sphere 360 and the end of the non-circular section, which is smaller than the diameter of the water control sphere 360.

The water control passage 359 has a circular cross-section at one end thereof located near the surface of the agitating shaft 351.

Two stirring blocks 361 are uniformly distributed on the stirring rod 351, and each stirring block 361 is positioned in the middle of the stirring rod 351 and at the joint of the second fixed connecting rod 353 and in the middle of the end part of the stirring rod 351.

The stirring block 361 is plate-shaped, and the plane of the stirring block is 15-45 degrees with the rotation direction of the stirring rod 351. The provision of the agitator blocks 361 on the agitator arm 351 allows for a greater range of agitation between different layers of dough.

The plane of the agitator blocks 361 is 24 ° to the direction of rotation of the agitator bars 351. Experiments show that when the surface of the stirring block and the rotation direction of the stirring rod form 24 degrees, the best effect is achieved between the resistance and the stirring effect of the stirring rod.

Referring to fig. 2, 6 and 7, the packing auger feeding assembly 2 comprises a feeding shell 21, a feeding motor 22 and a packing auger 23, wherein the upper end of the feeding shell 21 is open, a rotating shaft of the packing auger 23 is vertically arranged on a rotating shaft 24 of the feeding motor, an installation disc 25 for installing the feeding motor 22 is arranged in the feeding shell 21, the installation disc 25 in the feeding shell is horizontally arranged, and a through hole 26 for allowing a raw material above the installation disc 25 to downwards pass through is formed in the installation disc 25; a storage trough 27 is formed below the feeding shell 21, and more than two storage trough discharge holes 28 are formed in the bottom of the storage trough 27. The feeding auger assembly is arranged above the dough kneading main body, so that the feeding effect is achieved, flour and water are fully mixed in the feeding process, and the time for mixing the dough kneading main body is shortened. The material storage groove discharge port 28 is communicated with the feed port of the dough kneading body 3 through a pipeline 4.

The feeding shell 21 is composed of an upper shell 211 and a lower shell 212 which are arranged from top to bottom, the upper shell 211 and the lower shell 212 are both hollow cylindrical structures and coaxial, the mounting disc 25 is mounted at the lower end of the upper shell 211, and the packing auger 23 is mounted in the lower shell 212 and is coaxial with the lower shell 212.

In a preferred embodiment, the diameter of the upper housing 211 is larger than that of the lower housing 212, and the upper housing 211 and the lower housing 212 are connected by a transition housing 213. The transition housing 213 decreases linearly in diameter from top to bottom.

In a preferred embodiment, a flour mixing structure 29 is fixedly mounted to the feeding motor rotating shaft 24 at a position inside the transition housing 213. Flour mixed structure 29 includes bracing piece 291, annular support frame 292 and installs annular support frame 292 outer edge just annular mixed piece 293 that annular support frame 292 is coaxial, bracing piece 291 fixed mounting be in on the pay-off motor rotation axis 24, annular support frame 292 is fixed bracing piece 291 is kept away from pay-off motor rotation axis 24 one end and with the pay-off motor rotation axis 24 is coaxial. The flour mixing structure is utilized to accelerate the flour to be scattered and mixed with water before the auger feeds materials, so that the problem of blocking caused by uneven local mixing is prevented.

A spiral protrusion 294 coaxial with the annular mixing block 293 is formed on one surface of the annular mixing block 293 close to the transition housing 213. The feeding motor 22 is sleeved with a motor mounting cover 221.

The annular mixing block 293 is formed with an arc-shaped guide portion 295 for guiding the raw material falling from the through hole 26 toward between the annular mixing block 293 and the inner wall of the transition housing 213 at a position directly below the through hole 26 of the mounting plate 25.

The storage tank 27 is provided with a metering device (not shown). The amount of dough fed into the dough kneading body each time is counted by the metering device, and the precise control of the amount of the dough stirred in the dough kneading body is realized by the cooperation with the valve.

The above description is only a preferred embodiment of the present invention and is not intended to limit the present invention, and various modifications and changes may be made by those skilled in the art. Any modification, equivalent replacement, or improvement made within the spirit and principle of the present invention should be included in the protection scope of the present invention.

Claims

1. A high-efficiency continuous flour-mixing machine is characterized by comprising a rack, a feeding auger assembly and more than two flour-mixing main bodies arranged side by side, wherein the flour-mixing main bodies are fixedly arranged on the rack, the feeding auger assembly is positioned above the flour-mixing main bodies, a discharge port of the feeding auger assembly is communicated with each feed port of the flour-mixing main bodies through a pipeline, and a valve for controlling the opening and closing of the pipeline is arranged on the pipeline; pay-off auger subassembly includes pay-off casing, pay-off motor and auger, pay-off casing upper end opening, the auger rotation axis is vertical to be installed on the pay-off motor rotation axis, auger rotation axis top is formed with flour mixed structure.

2. The efficient continuous dough kneading machine according to claim 1, wherein the feeding shell is composed of an upper shell and a lower shell which are arranged from top to bottom, the upper shell and the lower shell are both of hollow cylindrical structures and coaxial, a mounting disc is installed at the lower end of the upper shell, and the auger is installed in the lower shell and coaxial with the lower shell.

3. An efficient continuous dough mixer as claimed in claim 2, wherein said upper casing diameter is larger than said lower casing diameter, and said upper casing and said lower casing are connected by a transition casing, said transition casing decreasing linearly from top to bottom diameter.

4. A high efficiency continuous dough mixer as claimed in claim 3, wherein said feed motor shaft is fixedly mounted to said flour mixing structure at a location within said transition housing.

5. The efficient continuous dough mixer as claimed in claim 4, wherein the flour mixing structure comprises a support rod, an annular support frame and an annular mixing block which is arranged on the outer edge of the annular support frame and is coaxial with the annular support frame, the support rod is fixedly arranged on the feeding motor rotating shaft, and the annular support frame is fixed on the support rod, is far away from one end of the feeding motor rotating shaft and is coaxial with the feeding motor rotating shaft.

6. A high efficiency continuous dough mixer as claimed in claim 5, wherein said annular mixing block has a helical protrusion formed on a face thereof adjacent to said transition housing, said helical protrusion being coaxial with said annular mixing block.

7. A high efficiency continuous dough mixer as claimed in claim 6, wherein said annular mixing block is formed with an arcuate guide section directly below said mounting plate through hole for guiding the material falling from said through hole between said annular mixing block and said transition housing inner wall.

8. The efficient continuous dough kneading machine according to claim 7, wherein the dough kneading main body comprises a motor, a belt transmission assembly, a dough kneading shell, a stirring shaft and a stirring head, the motor is fixedly mounted on the frame, the stirring shaft and the stirring head are positioned inside the dough kneading shell, the stirring head is fixedly mounted on the stirring shaft, and the motor drives the stirring shaft to rotate through the belt transmission assembly.

9. The efficient continuous dough mixer as claimed in claim 8, wherein the stirring head is composed of two stirring rods with the same shape, each stirring rod is formed by extending a specific two-dimensional shape along a three-dimensional curved track and synchronously rotating the specific two-dimensional shape to 180 degrees around the axis of the stirring shaft, and the plane of the specific two-dimensional shape is perpendicular to the axis of the stirring shaft.

10. The efficient continuous dough mixer according to claim 8, wherein one end of the stirring shaft is taken as a circle center, the axial direction of the stirring shaft is taken as a Z axis, a point M (x, y, Z) is any point on the three-dimensional curve, and the point M meets the following requirements:

wherein L is the installation length of (mixing) shaft, the puddler both ends through first fixed link fixed mounting on the (mixing) shaft both ends, the length of first fixed link length is H, in the middle of the puddler with the distance between the (mixing) shaft axis is W, and wherein H and W all are less than L.