CN111567582B

CN111567582B - Dough kneading main body and dough kneading machine adopting same

Info

Publication number: CN111567582B
Application number: CN202010579226.7A
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: 2022-03-15
Anticipated expiration: 2040-06-23
Also published as: CN111567582A

Abstract

The invention discloses a dough kneading main body and a dough kneading machine adopting the dough kneading main body, belonging to the field of dough kneading and comprising a motor, a belt transmission assembly, a dough kneading shell, a stirring shaft and a stirring head, wherein the motor drives the stirring shaft to rotate through the belt transmission assembly; 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 stirring rod to 180 degrees around the axis of the stirring shaft, and the plane of the specific two-dimensional shape is vertical to the axis of the stirring shaft. The invention has the beneficial effects that: 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.

Description

Dough kneading main body and dough kneading machine adopting same

Technical Field

The invention relates to the field of dough kneading, in particular to a dough kneading main body and a dough kneading machine adopting the dough kneading main body.

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 sectional dough kneading machine, which aims at solving 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 dough kneading 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, pay-off auger subassembly includes pay-off casing, pay-off motor and auger, pay-off casing fixed mounting in kneading dough main part top position, auger rotation axis fixed mounting be in the pay-off motor output, be provided with in the pay-off casing and be used for the installation the mounting disc of pay-off motor. 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.

Preferably, pay-off casing upper end opening, its inside mounting disc level sets up, the auger rotation axis is vertical to be installed pay-off motor output.

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

Preferably, the mounting plate is provided with a through hole for allowing the raw material above the mounting plate to pass through downwards.

Preferably, a storage tank is formed below the feeding shell, and the bottom of the storage tank is connected with the dough kneading main body feeding hole through a pipeline.

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.

In the figure: 1. a frame; 2. a feeding auger assembly; 21. a feeding housing; 22. a feeding motor; 23. a packing auger; 24. mounting a disc; 25. mounting a cover; 26. a through hole; 27. a storage tank; 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, sectional type flour-mixing machine includes frame 1, pay-off auger subassembly 2 and two above main parts 3 of kneading dough that set up side by side, and 3 overcoat of main part of kneading dough have a shell 5 of kneading dough, 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 main part of kneading dough in frame 1, pay-off auger subassembly 2 is located 3 tops of kneading dough, just 2 discharge gates of pay-off auger subassembly and every all communicate through pipeline 4 between the 3 feed inlets of kneading dough main part, 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, as shown in fig. 4 and 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.

Pay-off auger subassembly 2 includes pay-off casing 21, pay-off motor 22 and auger 23, pay-off casing 21 fixed mounting in 3 top positions of kneading dough main part, auger 23 rotation axis fixed mounting be in pay-off motor 22 output, be provided with in the pay-off casing 21 and be used for the installation pay-off motor 22's mounting disc 24. 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 upper end of the feeding shell 21 is opened, an internal mounting disc 24 is horizontally arranged, and a rotary shaft of the packing auger 23 is vertically arranged at the output end of the feeding motor 22.

The feeding motor 22 is sleeved with a motor mounting cover 25.

The mounting plate 24 is formed with a through hole 26 for allowing the raw material to pass downward above the mounting plate 24.

A storage tank 27 is formed below the feeding shell 21, and the bottom of the storage tank 27 is connected with the feeding hole of the dough kneading body 3 through a pipeline.

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 dough kneading main body is characterized by comprising a motor, a belt transmission assembly, a dough kneading shell, a stirring shaft and a stirring head, wherein the stirring shaft and the stirring head are positioned in the dough kneading shell; the stirring head consists 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 stirring rod to 180 degrees around the axis of the stirring shaft, and the plane of the specific two-dimensional shape is vertical to the axis of the stirring shaft; one end of the stirring shaft is used as the circle center, the axial direction of the stirring shaft is used as the Z axis, the point M (x, y, Z) is any point on the three-dimensional curve, and the point M meets the following requirements:

the length of the first fixed connecting rod is H, the middle of the stirring rod is arranged in the middle of the stirring shaft through a second fixed connecting rod, the length of the second fixed connecting rod is W, H and W are both smaller than L, and the distance between H and W is preferably twice that of H and W; a water flow channel for water flow to pass through is formed in each of the first fixed connecting rod and the stirring rod; circulating water is introduced during stirring to take away part of heat in the dough; 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; a section of water control channel is formed in the water outlet channel, a water control ball body is clamped in the water control channel, the cross section of one end of the water control channel is circular, the diameter of the cross section of the water control channel is smaller than that of the water control ball body, 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.

2. The dough mixer of claim 1, wherein the specific two-dimensional shape is one of a rectangle, a square, a triangle, a trapezoid, and a quadrilateral.

3. The dough mixer of claim 1, wherein the specific two-dimensional shape is a parallelogram with smooth transitions at four corners.

4. The dough kneading body of claim 3, wherein the water outlet passage is located on one side or the opposite side of the rotation direction of the stirring rod.

5. A dough kneading body according to claim 4, wherein the water control passage has at least one section of inscribed circle of section 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, and at least one section of inscribed circle of section between the section larger than the diameter of the water control sphere and the end of the non-circular section, which is smaller than the diameter of the water control sphere.

6. A dough mixing body according to claim 5, wherein the circular cross-section of the water control channel is located at one end adjacent to the surface of the mixing shaft.

7. A dough mixer, characterized in that a dough mixing body according to any of claims 1-6 is used.