CN219438041U - Three-stage temperature-inhibiting continuous dough kneading system - Google Patents
Three-stage temperature-inhibiting continuous dough kneading system Download PDFInfo
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- CN219438041U CN219438041U CN202320607799.5U CN202320607799U CN219438041U CN 219438041 U CN219438041 U CN 219438041U CN 202320607799 U CN202320607799 U CN 202320607799U CN 219438041 U CN219438041 U CN 219438041U
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- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02P—CLIMATE CHANGE MITIGATION TECHNOLOGIES IN THE PRODUCTION OR PROCESSING OF GOODS
- Y02P60/00—Technologies relating to agriculture, livestock or agroalimentary industries
- Y02P60/80—Food processing, e.g. use of renewable energies or variable speed drives in handling, conveying or stacking
Abstract
The utility model discloses a three-stage temperature-rise-inhibiting continuous dough kneading system, wherein the discharging end of a raw material powder bin is connected with the feeding end of a powder-liquid mixer, an atomizing nozzle is further arranged on the powder-liquid mixer, the atomizing nozzle is connected with a water tank through a connecting pipeline, a water pump is arranged on the connecting pipeline, the discharging end of the powder-liquid mixer is connected with the feeding end of a continuous dough kneading machine, the continuous dough kneading machine comprises a U-shaped shell, two parallel rotating main shafts are arranged in the shell, a plurality of stirring blades with adjustable stirring angles and in spiral distribution are arranged along the length direction of the rotating main shafts, and the dough kneading process of the continuous dough kneading machine is divided into three stages of feeding, creeping and discharging; the bottom of the surrounding shell is provided with a double-layer pan bottom, a water inlet at the bottom of the double-layer pan bottom is connected with a cooling water inlet pipe, and a water outlet at the top of the double-layer pan bottom is connected with a cooling water drain pipe. The utility model effectively solves the problems of protein denaturation and the like caused by insufficient formation of gluten network and overhigh temperature rise in the conventional noodle mixing process.
Description
Technical Field
The utility model relates to the technical field of dough kneading, in particular to a three-stage temperature-rise-inhibiting continuous dough kneading system.
Background
The dough kneading refers to the process of uniformly mixing wheat flour and water under stirring with proper strength to form a dough, and is a key process for noodle production. Factors influencing dough kneading effect include water adding amount, dough kneading time, stirring speed and the like, wherein the water adding amount is too low, protein in gluten cannot fully contact with water, so that the gluten cannot absorb water and expand, and the formation degree of the gluten is low; proper dough kneading time makes the biting of the noodles more sufficient, the gluten network is discontinuous due to too short time, the temperature of the flour batting is increased due to too long time, the gluten structure is damaged, and the quality of the noodles is reduced. The rotating speed of the dough mixer and the water temperature for dough mixing are direct factors influencing the temperature rise of the dough, the formed gluten structure can be damaged when the stirring speed is too high, the flour is insufficiently contacted with water when the stirring speed is too low, and the hydration of the flour is uneven; the dough kneading temperature also directly influences the quality of the noodles, and the temperature can change the indexes of the noodles such as tensile force, shearing hardness, TPA and the like. How to mix the powder and the liquid, balance the interrelationship of dough kneading time, stirring speed and temperature rise, simulate the manual dough kneading mode, form the optimal gluten network structure, keep the endogenous enzyme activity in the flour batting and the like, which are the problems to be solved by the industry.
Disclosure of Invention
In order to overcome the problems, the utility model provides a three-stage temperature-rise-inhibiting continuous dough kneading system, which effectively solves the problems of protein denaturation and the like caused by insufficient gluten network formation and overhigh temperature rise in the conventional dough kneading process by adopting a low-temperature, slow-speed and three-stage dough kneading mode, ensures the stability of the molecular structure of each component in the dough and promotes the natural fermentation reaction of microorganisms carried by raw materials.
The utility model adopts the following technical scheme:
the three-stage temperature-rise-suppressing continuous flour mixing system comprises a raw material powder bin, a powder-liquid mixer, a continuous flour mixing machine and a water tank, wherein the discharge end of the raw material powder bin is connected with the feed end of the powder-liquid mixer, an atomizing nozzle is further arranged on the powder-liquid mixer and is connected with the water tank through a connecting pipeline, a water pump is arranged on the connecting pipeline, the discharge end of the powder-liquid mixer is connected with the feed end of the continuous flour mixing machine, and the three-stage temperature-rise-suppressing continuous flour mixing system is characterized in that the continuous flour mixing machine comprises a U-shaped shell, two parallel rotating main shafts are arranged in the shell, a plurality of stirring blades with adjustable stirring angles and in spiral distribution are arranged along the length direction of the rotating main shafts, and the flour mixing process of the continuous flour mixing machine is divided into three stages of feeding, peristaltic and discharging; the double-layer boiler bottom is arranged around the bottom of the shell, a water inlet connected with a cooling water inlet pipe is arranged at the bottom of the double-layer boiler bottom, and a water outlet connected with a cooling water drain pipe is arranged at the upper part of the double-layer boiler bottom.
Further, the upper part of the double-layer pan bottom is also provided with a temperature sensor for detecting the internal water temperature, the cooling water drain pipe is also provided with a three-way cold water regulating valve, and the temperature sensor is connected with the three-way cold water regulating valve and used for regulating the cold water flow of the three-way cold water regulating valve.
Further preferably, the stirring blades are disposed around the rotating main shaft and are spirally distributed at stepwise intervals along the axial direction of the rotating main shaft.
The two rotary spindles rotate reversely at the same rotating speed.
Preferably, the water tank is a clean softened water tank, clean softened water is filled in the water tank, and a temperature control electric device is arranged in the water tank and used for controlling the water in the water tank to keep constant temperature.
Preferably, the clean softened water temperature in the water tank is controlled to be 23-28 ℃.
Preferably, the rotating speed of the rotating main shaft is controlled to be less than or equal to 45r/min, and the dough mixing time is controlled to be more than or equal to 30min.
The technical scheme of the utility model has the following advantages:
A. according to the utility model, two parallel rotating spindles are arranged in the continuous dough mixer, the two rotating spindles reversely rotate, stirring blades are spirally distributed and are arranged in an adjustable sectional variable angle mode, three stages are formed, and in the feeding stage: stirring materials at the initial stage and uniformly pushing the materials to advance; in the peristaltic phase: the materials are stirred up and down and peristaltic back and forth, so that the repeated kneading opportunity is increased; and (3) discharging: the wet grinding function in the dough kneading process is satisfied, continuous and uniform discharging is completed, and the conversion from the conventional mode with stirring function to the mode of kneading dough by artificial kneading is realized.
B. According to the utility model, raw flour after accurate metering and proportioning is sent into a powder-liquid mixer through a raw flour bin, the flour is subjected to high-speed rotation to form space for throwing, and is uniformly mixed with softened purified water and edible salt, and enters the powder-liquid mixer through means of temperature control, pressure stabilization and the like to form a uniform atomization state, so that rapid uniform mixing of the powder and the water is realized, and the flour is continuously and quantitatively fed into the flour mixer.
C. According to the utility model, the temperature of the flour batting is controlled within 38 ℃ through cold water circulation cooling on the double-layer pan bottom of the flour mixer, so that a low-speed flour mixing environment is created, temperature rise and mechanical damage of the flour batting caused by high-speed stirring are avoided, protein denaturation and starch gelatinization caused by the temperature rise are avoided, the uniform package of protein on starch particles is realized, the flour batting formed by flour mixing is uniform in granularity, the particle size ratio of small particles is high, gluten macromolecules are fully depolymerized and reconstructed in the flour mixing process, and a more continuous gluten network structure is formed.
D. According to the utility model, through the improvement and optimization of dough kneading mode, the hydration of flour and the formation of gluten network structure in dough kneading stage are promoted, the wheat gluten and glutenin in wheat flour can fully absorb water and expand and are mutually adhered at low temperature and low speed, the oxygen absorption rate of dough is improved, wet gluten with toughness, viscosity, extensibility and plasticity is gradually formed, and the wet gluten is combined with starch after water absorption expansion gelatinization, so that wet dough with a compact network structure and uniform texture is formed.
Drawings
In order to more clearly illustrate the embodiments of the present utility model, the drawings that are required for the embodiments will be briefly described, and it will be apparent that the drawings in the following description are some embodiments of the present utility model and that other drawings may be obtained according to the drawings without inventive effort for a person skilled in the art.
FIG. 1 is a schematic view of the overall structure of the device according to the present utility model;
fig. 2 is a schematic cross-sectional view of the continuous dough mixer of fig. 1.
The figures are identified as follows:
1-a raw material powder bin; 2-powder-liquid mixer
3-continuous dough mixer
31-housing, 32-rotating spindle, 33-stirring blade
34-double-layer pan bottom
341-water inlet, 342-water outlet
35-discharge port
36-drive motor
4-a water tank; 5-atomizing nozzles; 6-connecting pipelines; 7-a water pump; 8-cooling water inlet pipe
9-a cooling water drain pipe; 10-a temperature sensor; 20-three-way cold water regulating valve
Detailed Description
The following description of the embodiments of the present utility model will be made apparent and fully in view of the accompanying drawings, in which some, but not all embodiments of the utility model are shown. All other embodiments, which can be made by those skilled in the art based on the embodiments of the utility model without making any inventive effort, are intended to be within the scope of the utility model.
In the description of the present utility model, it should be noted that the directions or positional relationships indicated by the terms "center", "upper", "lower", "left", "right", "vertical", "horizontal", "inner", "outer", etc. are based on the directions or positional relationships shown in the drawings, are merely for convenience of describing the present utility model and simplifying the description, and do not indicate or imply that the devices or elements referred to must have a specific orientation, be configured and operated in a specific orientation, and thus should not be construed as limiting the present utility model. Furthermore, the terms "first," "second," and "third" are used for descriptive purposes only and are not to be construed as indicating or implying relative importance.
In the description of the present utility model, it should be noted that, unless explicitly specified and limited otherwise, the terms "mounted," "connected," and "connected" are to be construed broadly, and may be either fixedly connected, detachably connected, or integrally connected, for example; the mechanical connection and the electrical connection can be adopted; can be directly connected or indirectly connected through an intermediate medium, and can be communication between two elements. The specific meaning of the above terms in the present utility model will be understood in specific cases by those of ordinary skill in the art.
As shown in fig. 1 and 2, the utility model provides a three-stage temperature-rise-suppressing continuous dough kneading system, which comprises a raw material powder bin 1, a powder-liquid mixer 2, a continuous dough kneading machine 3 and a water tank 4, wherein the discharge end of the raw material powder bin 1 is connected with the feed end of the powder-liquid mixer 2, an atomizing nozzle 5 is further arranged on the powder-liquid mixer 2, and the atomizing nozzle 5 is a commercial product, and the specific structure is not repeated. The atomizing nozzle 5 is connected with the water tank 4 through a connecting pipeline 6, a water pump 7 is arranged on the connecting pipeline 6, the discharging end of the powder-liquid mixer 2 is connected with the feeding end of the continuous dough mixer 3, the continuous dough mixer 3 comprises a U-shaped shell 31, two parallel rotating spindles 32 are arranged in the shell 31, and the two rotating spindles 32 are driven to reversely rotate through a driving motor 36, so that the speed of the continuous dough mixer is adjustable. A plurality of stirring blades 33 are arranged along the length direction of the rotating main shafts 32, the stirring blades 33 on the two rotating main shafts 32 are arranged in a discontinuous and crossed mode, the stirring angles of the stirring blades are different, and the dough mixing process of the continuous dough mixer 3 is divided into three stages of feeding, creeping and discharging along the length direction of the continuous dough mixer; the double-layer pan bottom 34 is arranged around the bottom of the shell 31, the water inlet 341 at the bottom of the double-layer pan bottom 34 is connected with a cooling water inlet pipe 8, the water outlet 342 at the top of the double-layer pan bottom 34 is connected with a cooling water drain pipe 9, and constant temperature control on dough kneading temperature can be achieved in dough kneading process.
The water tank 4 here is preferably a clean softened water tank in which clean softened water is contained, and a temperature control electric device (not shown) is provided in the water tank 4 for controlling the water in the water tank 4 to keep constant temperature. The utility model controls the temperature of clean softened water in the water tank 4 to be 23-28 ℃, preferably 25 ℃.
Flour in the raw material powder bin 1 is thrown through a high-speed space, is rapidly mixed with flour and water in the clean softening water tank 4 under the action of the flour and water mixer 2, the clean softening water tank 4 carries out temperature control treatment on the flour and water, the temperature of the flour and water is always kept at about 25 ℃, the temperature control flour and water is conveyed to the atomizing nozzle 5 through the pressure stabilizing water pump 7 along a connecting pipeline for atomization, and atomized water is mixed with the flour.
In order to better control the dough mixing temperature in the continuous dough mixer 3, the utility model is also provided with a temperature sensor 10 for detecting the temperature of the internal circulating water at the upper part of the double-layer pan bottom 34, a three-way cold water regulating valve 20 is also arranged on the cooling water drain pipe 9, and the temperature sensor 10 is connected with the three-way cold water regulating valve 20 for regulating the cold water flow of the three-way cold water regulating valve 20. Cooling water enters through a water inlet 341 of the double-layer pan bottom 34 and is discharged through a water outlet 342, so that the cooling water continuously circulates at the bottom of the dough mixer, and the cold water flow of the three-way cold water regulating valve 20 is regulated and controlled through the signal of the temperature sensor 10, so that the temperature of the dough wadding of the dough is ensured to be less than 38 ℃.
In the present utility model, the two rotary spindles 32 rotate reversely at the same rotation speed, and the stirring blades 33 are disposed around the rotary spindles 32 and spirally distributed along the axial direction of the rotary spindles 32. The stirring blades 33 are arranged in a discontinuous cross spiral mode, and the dough kneading process is divided into three stages of feeding, creeping and discharging by adjusting the angle of the stirring blades 33 on the rotary main shaft 32, so that the manual dough kneading process is simulated.
The flour batting mixed by the powder-liquid mixer 2 enters a double-shaft continuous dough mixer 3, the main body of the continuous dough mixer 3 is preferably 3 m long, the flour and dough water are fully fused under the reverse slow stirring of two rotary spindles 32 and stirring blades 33, the rotating speed of the rotary spindles 32 is less than or equal to 45 revolutions per minute, the dough mixing time is preferably more than 30 minutes, and the good flour batting is discharged through a discharge hole 35 of the continuous dough mixer 3 to enter the next processing stage.
Examples:
the utility model provides a three-stage temperature-rise-inhibiting continuous dough kneading system, the dough kneading capacity is 1600kg/h (flour consumption), the water adding amount is 34%, the dough kneading water temperature is 25 ℃, the dough kneading time is 30 minutes, and the outlet dough kneading temperature of a dough kneader is 36 ℃. Comprises a raw material powder bin 1, a powder-liquid mixer 2, a double-shaft continuous dough mixer 3, a pressure stabilizing water pump 7, a clean softening water tank 4, a cooling water inlet pipe 8, a cooling water drain pipe 9, a three-way cooling water regulating valve 20, a temperature sensor 10, a circulating cooling water supply device and the like, wherein the continuous dough mixer is 3 meters long.
The flour and dough water are fully fused under the same rotation speed and reverse slow stirring of the two rotating main shafts 32 and the stirring blades 33, the rotation speed of the two rotating main shafts 32 is 40 revolutions per minute, and the good dough is discharged through the discharge hole 35 of the continuous dough mixer to enter the next processing stage. The cold water flow of the three-way cold water regulating valve 20 is regulated and controlled by the signal of the temperature sensor 10, so that the temperature of the double-layer pan bottom 34 is 33 ℃, the temperature of the inner surface wadding of the continuous dough kneading machine 3 is 36 ℃, and the temperature of the dough wadding in the dough kneading process is well maintained.
The temperature-inhibiting continuous dough kneading system provided by the utility model promotes the hydration of flour and the formation of a gluten network structure in a dough kneading stage, and the wheat gluten and the glutenin in the wheat flour can be fully absorbed and expanded and mutually adhered at a low temperature and a slow speed, so that the oxygen absorption rate of dough is improved, wet gluten with toughness, viscosity, extensibility and plasticity is gradually formed, and the wet gluten is combined with starch after the water absorption, expansion and gelatinization to form wet dough with a compact network structure and uniform texture.
The utility model is applicable to the prior art where none of the details are mentioned.
It is apparent that the above examples are given by way of illustration only and are not limiting of the embodiments. Other variations or modifications of the above teachings will be apparent to those of ordinary skill in the art. It is not necessary here nor is it exhaustive of all embodiments. While obvious variations or modifications are contemplated as falling within the scope of the present utility model.
Claims (7)
1. The three-stage temperature-rise-suppressing continuous flour mixing system comprises a raw material powder bin (1), a powder-liquid mixer (2), a continuous flour mixing machine (3) and a water tank (4), wherein the discharge end of the raw material powder bin (1) is connected with the feed end of the powder-liquid mixer (2), an atomizing nozzle (5) is further arranged on the powder-liquid mixer (2), the atomizing nozzle (5) is connected with the water tank (4) through a connecting pipeline (6), a water pump (7) is arranged on the connecting pipeline (6), the discharge end of the powder-liquid mixer (2) is connected with the feed end of the continuous flour mixing machine (3), and the three-stage temperature-rise-suppressing continuous flour mixing system is characterized in that the continuous flour mixing machine (3) comprises a U-shaped shell (31), a plurality of stirring blades (33) with stirring angles being adjustable and distributed in a spiral mode are arranged in the length direction of the shell (31), and flour mixing of the continuous flour mixing machine (3) is divided into three stages of feeding, peristaltic and discharging; the double-layer pot bottom (34) is arranged around the bottom of the shell (31), a water inlet (341) connected with a cooling water inlet pipe (8) is arranged at the bottom of the double-layer pot bottom (34), and a water outlet (342) connected with a cooling water drain pipe (9) is arranged at the upper part of the double-layer pot bottom (34).
2. The three-stage temperature-rise-suppressing continuous dough kneading system according to claim 1, wherein the upper part of the double-layer pan bottom (34) is further provided with a temperature sensor (10) for detecting the internal water temperature, a three-way cold water regulating valve (20) is installed on the cooling water drain pipe (9), and the temperature sensor (10) is connected with the three-way cold water regulating valve (20) for regulating the cold water flow of the three-way cold water regulating valve (20).
3. The three-stage temperature-suppressing continuous dough kneading system according to claim 2, wherein the stirring blades (33) are disposed around the rotating main shaft (32) and are distributed in a spiral at stepwise intervals along the axial direction of the rotating main shaft (32).
4. A three-stage temperature-rise-suppressing continuous dough kneading system according to claim 3, characterized in that the two rotary spindles (32) are counter-rotated at the same rotational speed.
5. The three-stage temperature-inhibiting continuous dough kneading system according to any of claims 1-4, wherein the water tank (4) is a clean softened water tank, clean softened water is filled in the water tank, and a temperature control electric device is arranged in the water tank (4) for controlling the water in the water tank (4) to keep constant temperature.
6. The three-stage temperature-rise-suppressing continuous dough kneading system according to claim 5, characterized in that the clean softened water temperature in the water tank (4) is controlled to be 23-28 ℃.
7. The three-stage temperature-rise-suppressing continuous dough kneading system according to claim 1, wherein the rotation speed of the two rotary spindles (32) is controlled to be equal to or less than 45r/min, and the dough kneading time is controlled to be equal to or more than 30min.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202320607799.5U CN219438041U (en) | 2023-03-24 | 2023-03-24 | Three-stage temperature-inhibiting continuous dough kneading system |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202320607799.5U CN219438041U (en) | 2023-03-24 | 2023-03-24 | Three-stage temperature-inhibiting continuous dough kneading system |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN219438041U true CN219438041U (en) | 2023-08-01 |
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ID=87415407
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202320607799.5U Active CN219438041U (en) | 2023-03-24 | 2023-03-24 | Three-stage temperature-inhibiting continuous dough kneading system |
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| CN (1) | CN219438041U (en) |
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2023
- 2023-03-24 CN CN202320607799.5U patent/CN219438041U/en active Active
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