CN215837039U - Food curing two-stage auger - Google Patents
Food curing two-stage auger Download PDFInfo
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- CN215837039U CN215837039U CN202122028911.3U CN202122028911U CN215837039U CN 215837039 U CN215837039 U CN 215837039U CN 202122028911 U CN202122028911 U CN 202122028911U CN 215837039 U CN215837039 U CN 215837039U
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- auger
- curing
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- stage curing
- food
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- 235000013305 food Nutrition 0.000 title claims abstract description 14
- 238000001125 extrusion Methods 0.000 claims description 38
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 10
- 238000001816 cooling Methods 0.000 claims description 8
- 235000012149 noodles Nutrition 0.000 abstract description 19
- 239000000463 material Substances 0.000 abstract description 8
- 238000010411 cooking Methods 0.000 abstract description 6
- 235000012054 meals Nutrition 0.000 abstract description 4
- 235000016709 nutrition Nutrition 0.000 abstract description 3
- 230000001007 puffing effect Effects 0.000 abstract description 3
- 230000035764 nutrition Effects 0.000 abstract description 2
- 239000002699 waste material Substances 0.000 abstract description 2
- 235000013339 cereals Nutrition 0.000 description 8
- 238000000034 method Methods 0.000 description 4
- 230000008569 process Effects 0.000 description 4
- 238000005516 engineering process Methods 0.000 description 3
- 239000002994 raw material Substances 0.000 description 3
- 230000006872 improvement Effects 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 238000007493 shaping process Methods 0.000 description 2
- 239000010963 304 stainless steel Substances 0.000 description 1
- 229910000589 SAE 304 stainless steel Inorganic materials 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 238000004939 coking Methods 0.000 description 1
- 239000000498 cooling water Substances 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 210000002615 epidermis Anatomy 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- 230000001105 regulatory effect Effects 0.000 description 1
- 238000005096 rolling process Methods 0.000 description 1
- 239000011265 semifinished product Substances 0.000 description 1
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Abstract
The utility model provides a food curing two-stage auger which comprises two curing augers, namely a first-stage curing auger and a second-stage curing auger; the first-stage curing auger and the second-stage curing auger are both fixed on the bearing frame, the second-stage curing auger is positioned at the lower end of the first-stage curing auger, and a feed inlet of the second-stage curing auger is butted with a feed outlet at the tail end of the first-stage curing auger. According to the utility model, the raw meal can be directly puffed to be cooked by the first-stage cooking auger and the second-stage cooking auger, the raw meal does not need to be fried in advance, the labor capacity and the labor intensity are reduced, and the waste of manpower and material resources is avoided. The noodle prepared by directly puffing the food curing double-stage auger of the utility model to be cooked has less nutrition loss.
Description
Technical Field
The utility model relates to a food curing two-stage auger, and belongs to the technical field of food processing.
Background
In recent years, the development speed of the noodle industry in China is high, the development situation of the noodle industry in domestic and international markets is quite good due to the continuous improvement of the production technology of the noodle industry and the continuous expansion of downstream demand markets. At present, the noodle industry in China faces a new development situation, and as the number of newly entered enterprises is continuously increased, the raw material price is continuously increased, so that the industry profit is reduced, and the market competition of the noodle industry in China is increasingly severe. In the face of the current situation, enterprises in the noodle industry need to actively deal with the situation, pay attention to the culture innovation capability, and continuously improve the production technology.
As the interest in health of people is increasing day by day, the cereal noodles are beginning to enter the market and expand rapidly. The traditional noodle rolling process can only add about 30% of coarse cereal powder at most, and cannot really exert the advantages of the nutritional and health-care values of the coarse cereals. In order to realize the real industrialization of the coarse cereal noodles, the improvement of equipment, process and technology is needed. The extrusion puffing process has the great advantages in the realization of the coarse cereal noodles.
To sum up, the utility model food curing two-stage auger has stronger influence and unusual meaning to the industrialization of cereal noodless. The coarse cereal noodles are really coarse cereals and fully exert the nutritive value thereof.
SUMMERY OF THE UTILITY MODEL
Aiming at the technical problem, the utility model provides a food curing two-stage auger, which has the specific technical scheme that:
the food curing two-stage auger comprises two curing augers, namely a first-stage curing auger and a second-stage curing auger; the first-stage curing auger and the second-stage curing auger are both fixed on the bearing frame, the second-stage curing auger is positioned at the lower end of the first-stage curing auger, and a feed inlet of the second-stage curing auger is butted with a feed outlet at the tail end of the first-stage curing auger.
Wherein, the two curing augers respectively comprise a power source, a feed hopper, a single-screw extrusion rod, an extrusion head, a water cooling jacket, a sleeve and a feed opening; the single-screw extrusion rod is positioned in the sleeve, one end of the single-screw extrusion rod is connected with the power source, and the other end of the single-screw extrusion rod is connected with the extrusion head; the water cooling zone jacket is positioned outside the sleeve.
The feed hopper of the first-level curing auger is positioned above the middle position of the sleeve of the first-level curing auger. The raw materials are fully expanded and cured in the first-stage curing auger and then enter the second-stage curing auger for extrusion molding.
Wherein the diameter of the extrusion head of the first-stage curing auger is 3.2mm, and the diameter of the extrusion head of the second-stage curing auger is 1.0-1.5 mm.
The internal spiral extrusion pressure of the first-stage curing auger is 35000 Kpa; the temperature is 120-140 ℃; the internal spiral extrusion pressure of the second-stage curing auger is 2000 Kpa; the temperature is 60-70 ℃.
According to the utility model, the raw meal can be directly puffed to be cooked by the first-stage cooking auger and the second-stage cooking auger, the raw meal does not need to be fried in advance, the labor capacity and the labor intensity are reduced, and the waste of manpower and material resources is avoided. The noodle prepared by directly puffing the food curing double-stage auger of the utility model to be cooked has less nutrition loss.
Drawings
FIG. 1 is a schematic view of a first-stage cooking auger structure of the present invention;
FIG. 2 is a schematic diagram of a two-stage cooking auger structure of the present invention.
Detailed Description
The embodiments of the present invention will be described with reference to the accompanying drawings.
As shown in fig. 1 and 2, the food curing two-stage auger comprises two curing augers, namely a first-stage curing auger and a second-stage curing auger; the first-stage curing auger and the second-stage curing auger are both fixed on the bearing frame, the second-stage curing auger is positioned at the lower end of the first-stage curing auger, and a feed inlet of the second-stage curing auger is butted with a feed outlet at the tail end of the first-stage curing auger.
The two curing augers respectively comprise a power source, a feed hopper 1, a single-screw extrusion rod 3, an extrusion head 5, a water cooling jacket 4, a sleeve 2 and a feed opening; the single-screw extrusion rod 3 is positioned in the sleeve 2, one end of the single-screw extrusion rod 3 is connected with a power source, and the other end is connected with the extrusion head 5; the water cooling jacket 4 is located outside the sleeve 2.
The feed hopper 1 of the first-level curing auger is positioned above the middle position of the sleeve 2 of the first-level curing auger. The raw materials are fully expanded and cured in the first-stage curing auger and then enter the second-stage curing auger for extrusion molding.
The diameter of the extrusion head 5 of the first-stage curing auger is 3.2mm, and the diameter of the extrusion head 5 of the second-stage curing auger is 1.0-1.5 mm.
The motion mode of the device is as follows:
the mixed material enters a first-stage curing auger from a feed hopper, is extruded and cured by a single-screw extrusion rod and then is extruded from a first-stage curing auger extrusion head, the material after the first-stage curing enters a second-stage curing auger from the feed hopper above the second-stage curing auger, is extruded from a second-stage extrusion head after being extruded by the single-screw extrusion rod, and the extruded noodles are cylindrical noodles with the diameter of 1.0-1.5 mm.
Wherein the water cooling presss from both sides 4 in-connection flowing water, through the temperature in the valve automatically regulated sleeve 2, ensures that noodless can not be because of the high temperature coking in the one-level curing process, ensures that the second grade forming process can not be because of the high temperature in the sleeve, makes the unable shaping of noodless, or shaping noodless epidermis smoothness and color and luster are not enough.
The feed hopper 1, the single-screw extrusion rod 3, the extrusion head 5 and the feed opening are all made of 304 stainless steel materials.
The internal screw extrusion pressure of the first-stage curing auger is 35000Kpa, the temperature is 120-140 ℃, and the first-stage material speed is 120 kg/h; the internal spiral extrusion pressure of the second-stage curing auger is 2000 Kpa; the temperature is 60-70 ℃. The semi-finished product extruded from the first-stage curing auger bushing is just expanded; the standard is that the external diameters of the materials with the diameter of 3.2mm of the leak plate holes are all 8-9mm, the materials directly enter a secondary curing auger, the temperature in the secondary curing auger is 75-80 ℃, the pressure is 2000Kpa, and the diameter of the product extruded and formed by the secondary curing auger is about 1.5 mm. The temperature change from the first-stage curing auger to the second-stage curing auger realizes the temperature adjustment according to the flow of the cooling water inlet by the water circulation control of the water cooling jacket 4.
Claims (3)
1. The food curing two-stage auger is characterized by comprising two curing augers, namely a first-stage curing auger and a second-stage curing auger; the first-stage curing auger and the second-stage curing auger are both fixed on the bearing frame, the second-stage curing auger is positioned at the lower end of the first-stage curing auger, and a feed inlet of the second-stage curing auger is butted with a feed outlet at the tail end of the first-stage curing auger.
2. The food curing two-stage auger according to claim 1, wherein each of the two curing augers comprises a power source, a feed hopper, a single screw extrusion rod, an extrusion head, a water cooling jacket, a sleeve and a feed opening; the single-screw extrusion rod is positioned in the sleeve, one end of the single-screw extrusion rod is connected with the power source, and the other end of the single-screw extrusion rod is connected with the extrusion head; the water cooling jacket is located outside the sleeve.
3. The food curing two-stage screw according to claim 1, wherein the extrusion head of the one-stage curing screw has an extrusion hole phi
3.2mm, and the diameter of an extrusion head extrusion hole of the second-stage curing auger is 1.0-1.5 mm.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202122028911.3U CN215837039U (en) | 2021-08-26 | 2021-08-26 | Food curing two-stage auger |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202122028911.3U CN215837039U (en) | 2021-08-26 | 2021-08-26 | Food curing two-stage auger |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN215837039U true CN215837039U (en) | 2022-02-18 |
Family
ID=80243183
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202122028911.3U Active CN215837039U (en) | 2021-08-26 | 2021-08-26 | Food curing two-stage auger |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN215837039U (en) |
-
2021
- 2021-08-26 CN CN202122028911.3U patent/CN215837039U/en active Active
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| GR01 | Patent grant | ||
| GR01 | Patent grant | ||
| TR01 | Transfer of patent right | ||
| TR01 | Transfer of patent right |
Effective date of registration: 20240103 Address after: No. 60 Qianwan Village, Honghe Town, Qingshuihe County, Hohhot City, Inner Mongolia Autonomous Region, 011600 Patentee after: Liu Santang Address before: 010010 Wang GUI Yao Xiang Gao Mao Quan Cun, Qingshuihe County, Hohhot City, Inner Mongolia Autonomous Region Patentee before: INNER MONGOLIA MENG QING AGRICULTURAL TECHNOLOGY DEVELOPMENT Co.,Ltd. |