WO2016045634A1 - 一种家用面条机 - Google Patents

一种家用面条机 Download PDF

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Publication number
WO2016045634A1
WO2016045634A1 PCT/CN2015/090865 CN2015090865W WO2016045634A1 WO 2016045634 A1 WO2016045634 A1 WO 2016045634A1 CN 2015090865 W CN2015090865 W CN 2015090865W WO 2016045634 A1 WO2016045634 A1 WO 2016045634A1
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WO
WIPO (PCT)
Prior art keywords
stirring
rod
dough
cup
teeth
Prior art date
Application number
PCT/CN2015/090865
Other languages
English (en)
French (fr)
Other versions
WO2016045634A8 (zh
Inventor
王旭宁
苏荣清
刘健
卢孟林
Original Assignee
九阳股份有限公司
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Priority claimed from CN201410508014.4A external-priority patent/CN104542788B/zh
Priority claimed from CN201410507982.3A external-priority patent/CN104542787B/zh
Priority claimed from CN201410508187.6A external-priority patent/CN104542789B/zh
Application filed by 九阳股份有限公司 filed Critical 九阳股份有限公司
Priority to MYPI2017701042A priority Critical patent/MY187079A/en
Priority to US15/514,150 priority patent/US10098356B2/en
Priority to EP15843977.8A priority patent/EP3199029A1/en
Priority to KR1020177011032A priority patent/KR102554613B1/ko
Priority to JP2017516517A priority patent/JP6375057B2/ja
Publication of WO2016045634A1 publication Critical patent/WO2016045634A1/zh
Publication of WO2016045634A8 publication Critical patent/WO2016045634A8/zh

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    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21C—MACHINES OR EQUIPMENT FOR MAKING OR PROCESSING DOUGHS; HANDLING BAKED ARTICLES MADE FROM DOUGH
    • A21C11/00—Other machines for forming the dough into its final shape before cooking or baking
    • A21C11/24—Apparatus for cutting out noodles from a sheet or ribbon of dough by an engaging pair of grooved rollers
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21C—MACHINES OR EQUIPMENT FOR MAKING OR PROCESSING DOUGHS; HANDLING BAKED ARTICLES MADE FROM DOUGH
    • A21C1/00—Mixing or kneading machines for the preparation of dough
    • A21C1/02—Mixing or kneading machines for the preparation of dough with vertically-mounted tools; Machines for whipping or beating
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21C—MACHINES OR EQUIPMENT FOR MAKING OR PROCESSING DOUGHS; HANDLING BAKED ARTICLES MADE FROM DOUGH
    • A21C1/00—Mixing or kneading machines for the preparation of dough
    • A21C1/14—Structural elements of mixing or kneading machines; Parts; Accessories
    • A21C1/144—Discharge mechanisms
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21C—MACHINES OR EQUIPMENT FOR MAKING OR PROCESSING DOUGHS; HANDLING BAKED ARTICLES MADE FROM DOUGH
    • A21C11/00—Other machines for forming the dough into its final shape before cooking or baking
    • A21C11/16—Extruding machines
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21C—MACHINES OR EQUIPMENT FOR MAKING OR PROCESSING DOUGHS; HANDLING BAKED ARTICLES MADE FROM DOUGH
    • A21C11/00—Other machines for forming the dough into its final shape before cooking or baking
    • A21C11/16—Extruding machines
    • A21C11/20—Extruding machines with worms
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21C—MACHINES OR EQUIPMENT FOR MAKING OR PROCESSING DOUGHS; HANDLING BAKED ARTICLES MADE FROM DOUGH
    • A21C11/00—Other machines for forming the dough into its final shape before cooking or baking
    • A21C11/22—Apparatus with rollers and cutting discs or blades for shaping noodles
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21C—MACHINES OR EQUIPMENT FOR MAKING OR PROCESSING DOUGHS; HANDLING BAKED ARTICLES MADE FROM DOUGH
    • A21C3/00—Machines or apparatus for shaping batches of dough before subdivision
    • A21C3/02—Dough-sheeters; Rolling-machines; Rolling-pins
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21C—MACHINES OR EQUIPMENT FOR MAKING OR PROCESSING DOUGHS; HANDLING BAKED ARTICLES MADE FROM DOUGH
    • A21C3/00—Machines or apparatus for shaping batches of dough before subdivision
    • A21C3/04—Dough-extruding machines ; Hoppers with moving elements, e.g. rollers or belts as wall elements for drawing the dough
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B01—PHYSICAL OR CHEMICAL PROCESSES OR APPARATUS IN GENERAL
    • B01F—MIXING, e.g. DISSOLVING, EMULSIFYING OR DISPERSING
    • B01F27/00—Mixers with rotary stirring devices in fixed receptacles; Kneaders
    • B01F27/05—Stirrers
    • B01F27/07—Stirrers characterised by their mounting on the shaft
    • B01F27/072—Stirrers characterised by their mounting on the shaft characterised by the disposition of the stirrers with respect to the rotating axis
    • B01F27/0724—Stirrers characterised by their mounting on the shaft characterised by the disposition of the stirrers with respect to the rotating axis directly mounted on the rotating axis
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B01—PHYSICAL OR CHEMICAL PROCESSES OR APPARATUS IN GENERAL
    • B01F—MIXING, e.g. DISSOLVING, EMULSIFYING OR DISPERSING
    • B01F27/00—Mixers with rotary stirring devices in fixed receptacles; Kneaders
    • B01F27/05—Stirrers
    • B01F27/11—Stirrers characterised by the configuration of the stirrers
    • B01F27/112—Stirrers characterised by the configuration of the stirrers with arms, paddles, vanes or blades
    • B01F27/1123—Stirrers characterised by the configuration of the stirrers with arms, paddles, vanes or blades sickle-shaped, i.e. curved in at least one direction
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B01—PHYSICAL OR CHEMICAL PROCESSES OR APPARATUS IN GENERAL
    • B01F—MIXING, e.g. DISSOLVING, EMULSIFYING OR DISPERSING
    • B01F27/00—Mixers with rotary stirring devices in fixed receptacles; Kneaders
    • B01F27/05—Stirrers
    • B01F27/11—Stirrers characterised by the configuration of the stirrers
    • B01F27/19—Stirrers with two or more mixing elements mounted in sequence on the same axis
    • B01F27/191—Stirrers with two or more mixing elements mounted in sequence on the same axis with similar elements
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B01—PHYSICAL OR CHEMICAL PROCESSES OR APPARATUS IN GENERAL
    • B01F—MIXING, e.g. DISSOLVING, EMULSIFYING OR DISPERSING
    • B01F27/00—Mixers with rotary stirring devices in fixed receptacles; Kneaders
    • B01F27/80—Mixers with rotary stirring devices in fixed receptacles; Kneaders with stirrers rotating about a substantially vertical axis
    • B01F27/808—Mixers with rotary stirring devices in fixed receptacles; Kneaders with stirrers rotating about a substantially vertical axis with stirrers driven from the bottom of the receptacle
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B01—PHYSICAL OR CHEMICAL PROCESSES OR APPARATUS IN GENERAL
    • B01F—MIXING, e.g. DISSOLVING, EMULSIFYING OR DISPERSING
    • B01F27/00—Mixers with rotary stirring devices in fixed receptacles; Kneaders
    • B01F27/80—Mixers with rotary stirring devices in fixed receptacles; Kneaders with stirrers rotating about a substantially vertical axis
    • B01F27/90—Mixers with rotary stirring devices in fixed receptacles; Kneaders with stirrers rotating about a substantially vertical axis with paddles or arms 
    • B01F27/902—Mixers with rotary stirring devices in fixed receptacles; Kneaders with stirrers rotating about a substantially vertical axis with paddles or arms  cooperating with intermeshing elements fixed on the receptacle walls
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B01—PHYSICAL OR CHEMICAL PROCESSES OR APPARATUS IN GENERAL
    • B01F—MIXING, e.g. DISSOLVING, EMULSIFYING OR DISPERSING
    • B01F35/00—Accessories for mixers; Auxiliary operations or auxiliary devices; Parts or details of general application
    • B01F35/75—Discharge mechanisms
    • B01F35/754—Discharge mechanisms characterised by the means for discharging the components from the mixer
    • B01F35/75455—Discharge mechanisms characterised by the means for discharging the components from the mixer using a rotary discharge means, e.g. a screw beneath the receptacle
    • B01F35/754551—Discharge mechanisms characterised by the means for discharging the components from the mixer using a rotary discharge means, e.g. a screw beneath the receptacle using helical screws
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21C—MACHINES OR EQUIPMENT FOR MAKING OR PROCESSING DOUGHS; HANDLING BAKED ARTICLES MADE FROM DOUGH
    • A21C11/00—Other machines for forming the dough into its final shape before cooking or baking
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21C—MACHINES OR EQUIPMENT FOR MAKING OR PROCESSING DOUGHS; HANDLING BAKED ARTICLES MADE FROM DOUGH
    • A21C3/00—Machines or apparatus for shaping batches of dough before subdivision
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B29—WORKING OF PLASTICS; WORKING OF SUBSTANCES IN A PLASTIC STATE IN GENERAL
    • B29C—SHAPING OR JOINING OF PLASTICS; SHAPING OF MATERIAL IN A PLASTIC STATE, NOT OTHERWISE PROVIDED FOR; AFTER-TREATMENT OF THE SHAPED PRODUCTS, e.g. REPAIRING
    • B29C48/00—Extrusion moulding, i.e. expressing the moulding material through a die or nozzle which imparts the desired form; Apparatus therefor
    • B29C48/25—Component parts, details or accessories; Auxiliary operations
    • B29C48/285—Feeding the extrusion material to the extruder
    • B29C48/287—Raw material pre-treatment while feeding
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B29—WORKING OF PLASTICS; WORKING OF SUBSTANCES IN A PLASTIC STATE IN GENERAL
    • B29C—SHAPING OR JOINING OF PLASTICS; SHAPING OF MATERIAL IN A PLASTIC STATE, NOT OTHERWISE PROVIDED FOR; AFTER-TREATMENT OF THE SHAPED PRODUCTS, e.g. REPAIRING
    • B29C48/00—Extrusion moulding, i.e. expressing the moulding material through a die or nozzle which imparts the desired form; Apparatus therefor
    • B29C48/25—Component parts, details or accessories; Auxiliary operations
    • B29C48/36—Means for plasticising or homogenising the moulding material or forcing it through the nozzle or die
    • B29C48/362—Means for plasticising or homogenising the moulding material or forcing it through the nozzle or die using static mixing devices
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B29—WORKING OF PLASTICS; WORKING OF SUBSTANCES IN A PLASTIC STATE IN GENERAL
    • B29C—SHAPING OR JOINING OF PLASTICS; SHAPING OF MATERIAL IN A PLASTIC STATE, NOT OTHERWISE PROVIDED FOR; AFTER-TREATMENT OF THE SHAPED PRODUCTS, e.g. REPAIRING
    • B29C48/00—Extrusion moulding, i.e. expressing the moulding material through a die or nozzle which imparts the desired form; Apparatus therefor
    • B29C48/25—Component parts, details or accessories; Auxiliary operations
    • B29C48/36—Means for plasticising or homogenising the moulding material or forcing it through the nozzle or die
    • B29C48/375—Plasticisers, homogenisers or feeders comprising two or more stages
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B29—WORKING OF PLASTICS; WORKING OF SUBSTANCES IN A PLASTIC STATE IN GENERAL
    • B29C—SHAPING OR JOINING OF PLASTICS; SHAPING OF MATERIAL IN A PLASTIC STATE, NOT OTHERWISE PROVIDED FOR; AFTER-TREATMENT OF THE SHAPED PRODUCTS, e.g. REPAIRING
    • B29C48/00—Extrusion moulding, i.e. expressing the moulding material through a die or nozzle which imparts the desired form; Apparatus therefor
    • B29C48/25—Component parts, details or accessories; Auxiliary operations
    • B29C48/36—Means for plasticising or homogenising the moulding material or forcing it through the nozzle or die
    • B29C48/395—Means for plasticising or homogenising the moulding material or forcing it through the nozzle or die using screws surrounded by a cooperating barrel, e.g. single screw extruders
    • B29C48/397—Means for plasticising or homogenising the moulding material or forcing it through the nozzle or die using screws surrounded by a cooperating barrel, e.g. single screw extruders using a single screw
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B29—WORKING OF PLASTICS; WORKING OF SUBSTANCES IN A PLASTIC STATE IN GENERAL
    • B29C—SHAPING OR JOINING OF PLASTICS; SHAPING OF MATERIAL IN A PLASTIC STATE, NOT OTHERWISE PROVIDED FOR; AFTER-TREATMENT OF THE SHAPED PRODUCTS, e.g. REPAIRING
    • B29C48/00—Extrusion moulding, i.e. expressing the moulding material through a die or nozzle which imparts the desired form; Apparatus therefor
    • B29C48/25—Component parts, details or accessories; Auxiliary operations
    • B29C48/36—Means for plasticising or homogenising the moulding material or forcing it through the nozzle or die
    • B29C48/50—Details of extruders
    • B29C48/501—Extruder feed section
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B29—WORKING OF PLASTICS; WORKING OF SUBSTANCES IN A PLASTIC STATE IN GENERAL
    • B29C—SHAPING OR JOINING OF PLASTICS; SHAPING OF MATERIAL IN A PLASTIC STATE, NOT OTHERWISE PROVIDED FOR; AFTER-TREATMENT OF THE SHAPED PRODUCTS, e.g. REPAIRING
    • B29C48/00—Extrusion moulding, i.e. expressing the moulding material through a die or nozzle which imparts the desired form; Apparatus therefor
    • B29C48/25—Component parts, details or accessories; Auxiliary operations
    • B29C48/36—Means for plasticising or homogenising the moulding material or forcing it through the nozzle or die
    • B29C48/50—Details of extruders
    • B29C48/68—Barrels or cylinders
    • B29C48/685—Barrels or cylinders characterised by their inner surfaces, e.g. having grooves, projections or threads
    • B29C48/687—Barrels or cylinders characterised by their inner surfaces, e.g. having grooves, projections or threads having projections with a short length in the barrel direction, e.g. pins

Definitions

  • the invention relates to the field of food processing machines, in particular to a household pasta machine with good surface effect.
  • the existing pasta machine generally comprises a horizontal pasta machine and a vertical pasta machine, and both comprise a base, a stirring assembly and a pressing assembly, the stirring assembly comprises a stirring cup and a stirring rod, and the pressing assembly comprises a screw, a squeeze tube and a mold head.
  • the horizontal pasta machine disclosed in the publication No. CN103518792A because the stirring rod and the screw are coaxially rotated, and the rotating radius of the stirring rod is larger than the rotating radius of the screw.
  • the stirring rod rotates forward to mix the flour and water into dough or dough; when the surface is pressed, the stirring rod rotates in the opposite direction, and the stirring teeth at the front end scrape the mixed dough or dough, and finally pass through
  • the inlet port above the extrusion nozzle falls into the extrusion nozzle and is extruded by a screw.
  • the mixing teeth are easy to face due to the surface flocculation or dough.
  • the floc or dough is scraped up and brought into the extrusion tube.
  • the dough or the dough becomes less.
  • the stirring teeth can not scrape the dough or the dough or just scrape it into the dough and fall into the mixing cup. As a result, some of the dough or dough remains in the mixing cup.
  • Another example is the vertical noodle machine disclosed in the publication No. CN202476367U. Since the stirring rod and the screw rotate on different axes, and the extrusion nozzle is located under the stirring cup, the problem of dough residue is well solved, but the existing vertical noodles still exist.
  • the mixing rod mixes the flour and water into a dough or dough; when the dough is pressed, the dough or the dough is not easy to enter the dough from the inlet due to the good dough or the dough. Inside the cylinder, which reduces the efficiency of the extrusion surface, thereby reducing the processing efficiency.
  • the invention provides a vertical household pasta machine with good dough effect, noodle noodles, easy surface and no residue.
  • a household pasta machine comprising a base having a motor, a stirring cup connected to the base, a stirring rod, a squeeze tube, a screw, a die and a control unit, wherein the stirring rod is longitudinally disposed in the stirring cup, the stirring The rod comprises a rod body and a stirring tooth disposed on the rod body, the extrusion surface tube is placed on a side below the stirring cup, the screw is disposed in the extrusion surface tube, and the motor drives the stirring rod and the screw to rotate, the stirring cup
  • the bottom portion is provided with a face opening communicating with the extrusion nozzle tube, wherein the inner wall of the stirring cup is provided with a cutting rod, and when the stirring tooth is rotated by the motor to the cutting rod, the cutting rod and the stirring tooth are horizontal The projections of the directions at least partially overlap.
  • the agitating cup may have a cylindrical shape, and the diameter of the agitating cup is D, and the length of the cutting rod overlaps with the stirring teeth is L, wherein D/5 ⁇ L ⁇ D/2.
  • the agitating teeth include an upper agitating tooth and a lower agitating tooth, the dipstick bar being located between the upper agitating tooth and the lower agitating tooth.
  • the length of the cutting rod may be L1, and the upper stirring tooth and the lower stirring tooth are respectively provided with one and symmetrically distributed with respect to the rod body, and the upper stirring tooth length is L2, wherein D/10 ⁇ L1 ⁇ L2 ⁇ D/2
  • the lower agitating tooth has a length L3, wherein D/10 ⁇ L1 ⁇ L3 ⁇ D/2.
  • the cutting rod may be disposed above the inlet port and on the upstream side of the inlet port.
  • the cutting rod may be in a shape of a plate and protruded from the stirring cup in a horizontal direction; or the cutting rod may be curved and plate-shaped, and the cutting rod is oriented in a horizontal direction Extend inside the mixing cup.
  • the extrusion nozzle may include a material propulsion chamber and an extrusion chamber, and the material propulsion chamber extends upward Intersecting with the bottom of the agitating cup to form an inlet port extending horizontally along the bottom of the agitating cup toward the extrusion cylinder and extending to the side wall of the agitating cup, the propeller screw of the screw being disposed at the surface The material under the mouth is propelled into the chamber, and the screw is reversed in the agitation phase and the extrusion phase.
  • the ratio of the area of the inlet port to the bottom area of the agitating cup is S, wherein 1/8 ⁇ S ⁇ 1/2.
  • the entrance port and the side wall of the mixing cup may be provided with a sloped surface which is inclined toward the inside of the extrusion cylinder, and the inclined surface extends downward to the material propulsion chamber.
  • the height difference between the highest end of the propeller screw of the screw and the bottom of the agitating cup is h1, and the h1 ⁇ 10 mm.
  • the “mixing rod forward rotation” means rotating in the counterclockwise direction, and vice versa, the “stirring rod is reverse rotation", and the “counterclockwise” or “clockwise” is the extension of the motor shaft.
  • the “screw counter-rotation” means that the material is propelled in the direction of the spiral in the direction of the spiral, and vice versa, the “spindle forward rotation”; the “upstream side” refers to the stirring in the extrusion stage.
  • the rod first passes through one side of the entrance port; the orientation or positional relationship of the indications of "upper”, “lower”, “left”, “right”, “front”, “rear”, etc.
  • the present invention has the following advantageous effects.
  • the cutting rod and the stirring tooth cooperate to continuously mix the flour and the water into a dough, and cut or tear a part of the dough into a dough smaller than the dough, and then Mixing the dough together, and then cutting or tearing the partially mixed dough into a dough smaller than the dough, so that the flour and water are mixed sufficiently and uniformly to achieve the desired mixing state;
  • the surface speed improves the surface efficiency, and the noodles produced are more powerful.
  • the cutting rod is combined with the stirring teeth to further tear the dough, then mix and tear, so that the dough is more and more, noodles It is more versatile.
  • the dough is cut or torn to form a dough smaller than the dough. It is easier to enter from the dough, making it easier to make the dough and no residue.
  • the inner wall of the stirring cup is rounded, and the inner wall of the stirring cup does not form a dead angle at the time of the dough, thereby avoiding waste caused by stirring the remaining surface of the cup;
  • the cutting rod The overlap length with the stirring teeth is L, D/5 ⁇ L ⁇ D/2, so that the cutting rod and the stirring teeth have a certain overlapping length, which ensures that the cutting rod and the stirring teeth can be well cut, and the flour and water can be effectively ensured.
  • the mixing is sufficient and uniform, and at the same time, the dough is easily cut or torn and deformed, so that it is easy to enter.
  • the cutting rod is located between the upper and lower stirring teeth, so that the stirring rod rotates once and shears twice, which improves the working efficiency of the cutting rod, thereby improving the efficiency of the dough stage and the pressing stage; and, the cutting surface
  • the rod and the upper and/or lower agitating teeth are arranged to at least partially overlap the projection in the horizontal direction, and in the dough phase, the overlapping faces of the face bar and the upper and/or lower agitating teeth form a pair of shearing regions, ensuring cutting of the dough
  • the effect and efficiency, through the shearing and shearing after the re-twisting, reached the artificial repeated face and noodle effect, making the dough more reinforced, in the extrusion stage, the cut between the cutting rod and the stirring rod The force is greater, the dough is cut smaller, and it is easier to enter from the face opening, making the face easier and the dough has no residue.
  • the upper and lower stirring teeth are symmetrically distributed with respect to the rod body and are provided one by one, which is convenient for the manufacturing process of the stirring rod, has a simple structure, and is convenient for the dough to fall into the next mixing and mixing, and also facilitates the cleaning of the stirring rod, and the upper and lower sides.
  • the stirring teeth are symmetrically distributed with respect to the rod body to ensure smooth running of the stirring rod and reduce the noise during the operation of the stirring rod; further, the diameter of the stirring cup is D, the length of the cutting rod is L1, and the length of the upper stirring tooth is L2, D /10 ⁇ L1 ⁇ L2 ⁇ D / 2, the lower stirring tooth length is L3, and D/10 ⁇ L1 ⁇ L3 ⁇ D/2.
  • the advantage of this arrangement is that the upper and lower stirring teeth and the cutting rod can form an effective overlap, which generates a large shearing force, ensures that the stirring rod can rotate a large amount of flour, and the flour is violently tumbling, thereby achieving sufficient stirring. Evenly, the surface effect is improved, and sufficient shearing force is ensured to make the dough easy to enter the mouth; and L2 or L3 is larger than L1, so that the cutting rod can form an effective overlap with the upper and lower stirring teeth. Ensure sufficient shearing force and at the same time ensure the strength of the cutting rod.
  • the cutting rod can not form effective shearing with the upper and lower stirring teeth, that is, the shearing force is too small, resulting in poor surface effect and affecting the dough entering the dough; when L2 or L3 is greater than D/2, the stirring is up and down.
  • the teeth will interfere with the inner wall of the mixing cup; when L1 is larger than L2, the shearing rod is too long, easy to break, and the strength is poor, while the upper and lower stirring teeth are too short, resulting in poor surface effect.
  • the cutting rod is disposed on the upstream side of the inlet port and above the inlet port.
  • the cutting rod is located on the upstream side of the inlet port.
  • the extrusion phase after the cutting rod and the upper and lower mixing teeth interact and the material is sheared, the material directly falls into the inlet port and enters the extrusion nozzle, which speeds up. The advancing speed increases the extrusion efficiency; while in the agitation phase, the agitating bar is reversed, and the cutting bar is located on the downstream side of the inlet port.
  • the cutting bar interacts with the upper and lower agitating teeth and shears the material, The material will not fall directly into the surface of the dough, and will continue to rotate with the upper and lower stirring teeth.
  • some of the materials that have not been mixed will enter the extrusion tube, such as dry flour, to avoid the noodles that are initially extruded. With dry flour, burrs, no tendons, poor taste.
  • the cutting rod extends in the horizontal stirring cup, and the mixing and mixing can ensure mixing and mixing, and the mixing rod and the cutting rod can be combined with the cutting dough to ensure that the dough is fully kneaded and the noodles are more glutinous. At the same time, it is ensured that the dough is cut into small enough, continuously enters the noodle mouth, fully extruded, and has no residue; further, the cutting rod and the stirring cup are integrally formed, the secondary manufacturing process is reduced, the processing efficiency is high, and the cutting rod is High strength, not easy to break.
  • the dough is not enough, the dough is not easy to remain; the side of the mixing cup extends to the side wall of the mixing cup to ensure the maximization of the inlet opening, which makes the surface more in a unit time, and improves the efficiency of the entering surface;
  • the spiral is arranged under the inlet opening, and the dough can fall directly into the propeller spiral and under the action of the propeller spiral, ensuring that the surface entering the propulsion spiral is directly brought into the extrusion cavity, ensuring smooth running;
  • the screw In the mixing phase and the extrusion phase the steering is reversed, so that the propeller is involved in the mixing process of the flour, so that the flour is pushed out by the propeller and returned to the mixing cup for stirring.
  • the flour does not accumulate in the pressing chamber, so that no flour backlog is generated.
  • the resulting blockage while in the extrusion phase, can normally participate in the extrusion of the dough.
  • FIG. 1 is a schematic structural view of a first embodiment of a pasta machine according to the present invention.
  • FIG. 2 is a schematic view showing the mixing cup and the stirring rod in the first embodiment of the pasta machine of the present invention
  • Figure 3 is a plan view showing the mixing cup and the stirring rod in the first embodiment of the pasta machine of the present invention
  • Figure 4 is a cross-sectional view showing the mixing cup and the stirring rod in the first embodiment of the pasta machine of the present invention
  • Figure 5 is a schematic view showing the structure of a stirring rod in the first embodiment of the pasta machine of the present invention.
  • Figure 6 is a longitudinal sectional view showing the upper stirring tooth in the first embodiment of the pasta machine of the present invention.
  • Figure 7 is a longitudinal sectional view showing the lower agitating teeth in the first embodiment of the pasta machine of the present invention.
  • Figure 8 is a schematic structural view of the second inlet port of the embodiment of the pasta machine of the present invention.
  • Figure 9 is a schematic view showing the structure of the screw of the second embodiment of the pasta machine of the present invention.
  • Figure 10 is a schematic view showing the structure of a stirring rod in the fourth embodiment of the pasta machine of the present invention.
  • the vertical pasta machine As shown in FIG. 1-4, the vertical pasta machine according to the first embodiment of the present invention comprises a base 1, a stirring cup 2 connected to the base 1, a stirring rod 3, an extrusion cylinder 6, a screw 4, and a die. 5.
  • the base 1 is provided with a motor (not shown) and a control unit (not shown) electrically connected to the motor.
  • the control unit includes a control circuit module and a circuit detection module.
  • the agitating cup 2 has a circular shape, and the agitating cup has a diameter D.
  • the inner wall of the stirring cup is rounded, and the inner wall of the stirring cup does not form a dead angle at the time of the dough, avoiding Stir the remaining surface of the cup.
  • the stirring rod 3 is disposed longitudinally in the stirring cup 2.
  • the stirring rod 3 includes a rod body 31 and upper stirring teeth 32 and lower stirring teeth 33 disposed on the rod body 31.
  • the upper stirring tooth 32 and the lower stirring tooth 33 are respectively provided with one and symmetrically distributed with respect to the rod body 31, and the edges of the upper stirring tooth 32 and the lower stirring tooth 33 are curved.
  • the advantage of this setting is that the stirring rod is operated smoothly, the noise of the stirring rod is reduced, and the upper and lower stirring teeth are curved, which prolongs the path of the flour running with the stirring rod, that is, the flour is extended during the same stirring time.
  • the time that was stirred up which in turn improved the face effect.
  • one set of upper and lower stirring teeth is arranged to facilitate the manufacture and processing of the stirring rod, the structure is simple, the dough falling is facilitated to participate in the next mixing and stirring, and the cleaning of the stirring rod is also facilitated.
  • the screw 4 is disposed laterally in the extrusion cylinder 6.
  • the surface of the screw 4 is provided with a propulsion screw 41 and a pressing screw 42.
  • the pitch of the propulsion screw 41 is larger than the pitch of the pressing screw 42.
  • the extrusion cylinder 6 is placed on the lower side of the agitating cup 2, the screw 4 is disposed in the extrusion cylinder 6, and the motor drives the stirring rod 3 and the screw 4 to rotate, the mixing cup 2 and the extrusion cylinder 6
  • the communication port is provided with a face opening 7 which is provided at the bottom of the stirring cup 2, and the inlet port 7 includes a longitudinal side of the center of the stirring cup 2 formed by the intersection of the pressing cup 6 and the bottom of the stirring cup 2, The longitudinal edge extends along the bottom toward the side wall of the agitating cup 2 and extends to the junction of the side wall and the bottom of the agitating cup 2, and the extrusion cylinder 6 is integrally injection molded with the agitating cup 2.
  • the motor includes a first output shaft and a second output shaft, the first output shaft is drivingly coupled to the stirring rod 3, and the second output shaft is drivingly coupled to the screw 4, the first output shaft and
  • the second output shaft is connected by a transmission structure, and the transmission structure may be a gear transmission structure, a belt transmission structure, or a chain transmission structure. Multi-axis transmission can be realized by one motor, which reduces the cost of the whole machine.
  • the rotation center line of the stirring rod 3 is disposed perpendicularly to the rotating center line of the screw 4, so that the dough is more easily entered into the surface opening to avoid dough residue; and the extrusion nozzle tube and the stirring cup are integrally formed to facilitate the manufacture of the mixing cup The manufacturing process and assembly error are reduced, and the structure is simple and the strength is reliable.
  • the inner wall of the stirring cup 2 is provided with a cutting rod 8 which is located at the cutting rod 8
  • the stirring rod 3 is rotated by the motor to drive the upper stirring tooth 32 and the lower stirring tooth 33 to rotate and mix the flour and water into a dough, and the cutting rod 8 is stirred with the upper side.
  • the teeth 32 and the lower agitating teeth 33 cooperate to shear the dough into a dough that is smaller than the dough.
  • the advantage of this arrangement is that, when the dough is mixed, the upper and lower stirring teeth mix the flour with water and bring it to the vicinity of the cutting rod, and the cutting rod and the upper and lower stirring teeth are combined to cut, and the dough is cut into smaller than the inlet opening.
  • the dough, the upper and lower mixing teeth are then stirred together with the dough and other dough to form a dough, and then the upper and lower stirring teeth and the cutting rod are cut or torn to form a dough smaller than the dough, so that the dough
  • the flour and water are mixed sufficiently and uniformly to achieve the desired mixing state; at the same time, the speed of the dough is accelerated, the surface efficiency is improved, and the noodles are made more vigorous; when extruded, the inner wall of the stirring cup is set.
  • the cutting rod, and the good dough are cut or torn by the upper and lower stirring teeth and the cutting rod to form a dough smaller than the dough opening, and then the dough which is pushed by the stirring rod smaller than the inlet opening enters the pressing surface tube through the inlet opening, so that It is convenient to enter the dough from the inlet port to ensure no dough remains in the mixing cup.
  • the cutting rod 8 is in the shape of a plate and has a trapezoidal shape.
  • the cutting rod 8 has a trapezoidal longitudinal section, and the cutting rod 8 projects in the horizontal direction toward the stirring cup 2,
  • the cutting rod 8 is integrally injection-molded with the stirring cup 2, and the length of the cutting rod 8 is L1, so that the upper and lower stirring teeth and the cutting rod are mutually sheared, further enhancing the surface effect, and adopting integral injection molding, the structure thereof Simple, easy to manufacture; secondly, the cutting rod extends in the horizontal stirring cup, which can be mixed and mixed when the dough is ensured, and the mixing rod and the cutting rod can be matched with the cutting dough to ensure the dough is fully kneaded.
  • the noodles are more gluten-free, and at the same time, the dough is cut into small enough to continuously enter the noodle mouth, fully extruded, and no residue; and the cutting rod and the mixing cup are integrally formed, thereby reducing the secondary manufacturing process and processing efficiency. High, and the cutting rod has high strength and is not easy to break.
  • the advantage of this setting is that the length of the upper stirring tooth and the lower stirring tooth are equal, so that the shearing distances of the upper and lower stirring teeth and the cutting rod are equal, so that the shearing force during the two shearing is equal, and the stirring rod is operated smoothly; Also, D/10 ⁇ L1 ⁇ L2 (L3) ⁇ D / 2, so that the upper and lower stirring teeth and the cutting rod can be effectively formed.
  • the overlapping resulting in a large shear force, to ensure that the stirring rod can rotate a large amount of flour movement, so that the flour is tumbling violently, so that the mixing is sufficient and uniform, the surface effect is improved, and sufficient shearing force is ensured.
  • the dough is easy to enter the surface; secondly, L2 or L3 is larger than L1, which also enables the cutting rod to form an effective overlap with the upper and lower stirring teeth, ensuring sufficient shearing force and ensuring the strength of the cutting rod.
  • the cutting rod 8 is disposed above the inlet port 7 and located on the upstream side of the inlet port 7, so that when the cutting surface is engaged, the cutting rod and the upper and lower stirring teeth interact and the material is cut, and the material directly falls into the surface.
  • the cutting rod Into the noodle mouth, and then into the extrusion nozzle, speed up the surface speed and improve the extrusion efficiency; while in the mixing phase, due to the reversal of the stirring rod, the cutting rod is located on the downstream side of the inlet port, on the cutting rod and After the mixing of the teeth and the shearing of the material, the material will not fall directly into the surface of the dough, and will continue to rotate with the upper and lower stirring teeth to prevent some of the mixed materials from entering the pressing surface during the mixing phase.
  • Inside the tube such as dry flour, avoid the first extruded noodles with dry flour, more burrs, no tendons, and poor taste.
  • the center line of the cutting rod 8 is different from the center line of rotation of the stirring rod 3 and is perpendicular. In this way, the cutting rod and the stirring cup are integrally formed.
  • the center line of the cutting rod intersects the rotation center line of the stirring rod, when the cutting rod is formed, interference between the molds is formed, which is inconvenient for forming the cutting rod.
  • the projection of the cutting rod 8 with the upper stirring teeth 32 and the lower stirring teeth 33 at least partially overlaps, and
  • the length of overlap of the cutting rod 8 with the upper stirring tooth and/or the lower stirring tooth is L, D/5 ⁇ L ⁇ D/2.
  • the artificially repeated and noodle kneading effect is achieved, so that the dough is more reinforced, and during the pressing stage, the shearing force formed between the cutting rod and the stirring rod is larger, so that the dough is cut smaller. It is easier to enter from the face opening, making the face easier, the dough has no residue; and D/5 ⁇ L ⁇ D/2, so that the face bar has a certain overlap length with the upper stirring tooth and/or the lower stirring tooth, ensuring a certain length.
  • the cutting rod and the upper and lower mixing teeth can cut well, effectively ensuring that the flour and water are mixed sufficiently and evenly, and at the same time, the dough is easily cut or torn and deformed, so as to facilitate the surface.
  • the height of the upper end surface of the cutting rod to the lower end surface of the upper stirring tooth is H1
  • the height of the lower end surface of the cutting rod to the upper end surface of the lower stirring tooth is H2
  • H1 H2
  • the distance from the lowest end of the lower stirring tooth 33 to the bottom of the stirring cup 2 is H3, and the H3 is 3 mm to 10 mm.
  • the H3 is 5 mm.
  • the H3 may be 3 mm or 3.5 mm. 4mm, 4.5mm, 5.5mm, 6mm, 6.5mm, 7mm, 7.5mm, 8mm, 8.5mm, 9mm, 9.5mm, 10mm.
  • the distance from the cutting rod 8 to the lowest end of the upper stirring tooth 32 is equal to the distance from the upper end of the cutting rod 8 to the lower stirring tooth 33.
  • the advantage of this arrangement is that the flour or dough or dough on the bottom of the mixing cup can be scraped by the stirring rod when stirring, without causing residual flour and avoiding waste.
  • H3 is less than 3mm, because the stirring rod is not stable when rotating, it is easy to cause friction between the lower stirring tooth and the bottom of the stirring cup, which reduces the normal service life of the stirring rod; when H3 is greater than 10mm, the distance between the lower stirring tooth and the bottom of the stirring cup is too large.
  • the flour or dough or dough that causes the bottom of the mixing cup cannot be scraped by the stirring rod, resulting in the residue of the flour or dough or batt at the bottom of the mixing cup, causing waste; and the distance between the cutting rod and the stirring teeth is equal, so that the cutting surface The shearing force between the rod and the upper and lower stirring teeth is equal, ensuring smooth running of the stirring rod.
  • the longitudinal section of the upper stirring tooth 32 has a rhombic shape or a parallelogram shape, and the lower end surface of the upper stirring tooth 32 is provided with a first inclined surface 321 and a second inclined surface 322, and the first inclined surface 321 is stirred.
  • the stage is for pushing the material
  • the second inclined surface 322 is used to push the material during the extrusion stage
  • the first inclined surface 321 and the second inclined surface 322 are connected in a transitional manner.
  • the time for dropping the material is reduced, the mixing time is shortened, and the stirring efficiency is improved; when the surface is pressed, the second oblique surface pushes the material to facilitate the entry of the material into the extrusion nozzle, thereby improving the extrusion efficiency and saving the processing. Time increases processing efficiency.
  • the lower stirring tooth 33 includes a stirring surface 331 and a pushing surface 332, and the stirring surface 331 and the pushing surface 332 are inclined surfaces, and the stirring surface 331 means that the lower stirring tooth 33 is stirring.
  • the main contact surface of the flour with the flour, the push surface 332 refers to the main contact surface of the lower stirring tooth 33 with the flour when pushing the flour.
  • the specific working mode of the motor is as follows: the first output shaft and the second output shaft continue to rotate for a forward time t1, and the surface is completed.
  • the specific working mode of the motor is as follows: the first output shaft and the second output shaft continue to rotate for a reverse time t2, and the extruded surface is completed.
  • the above-mentioned noodle making method mixes flour and water by adding upper and lower stirring teeth in the dough step, and when the mixture of flour and water is driven by the upper and lower stirring teeth to the vicinity of the cutting rod, it is subjected to the action of the cutting rod and the reverse movement. Continue to fold back to the vicinity of the upper and lower mixing teeth for further agitation and shear mixing until the process of mixing into a dough smaller than the dough. This makes the dough more fully stirred and the kneading effect is better, which makes the extruded noodles more muscular.
  • the dough is driven to the vicinity of the cutting rod, and the cutting rod and the upper and lower stirring teeth are combined and sheared, and some dough is cut or torn, and the upper and lower stirring teeth are further Cutting or tearing the deformed dough and other dough to mix and mix into dough, and then the upper and lower mixing teeth and the cutting rod are cut or torn and deformed, which not only makes the dough softer, but also makes the noodles more glutinous and the dough is cut. Or after tearing, it becomes smaller or thinner, and it is easier to enter from the face opening, making the face easier, the dough has no residue, and the processing efficiency is improved.
  • the screw is simultaneously rotated in the forward direction, and the flour entering the extrusion cylinder is pushed back into the stirring cup, and the flour or the dough in the stirring cup is stirred and mixed, thereby further enhancing the dough effect, and simultaneously improving the dough effect.
  • the screw is simultaneously rotated in the forward direction, and the flour entering the extrusion cylinder is pushed back into the stirring cup, and the flour or the dough in the stirring cup is stirred and mixed, thereby further enhancing the dough effect, and simultaneously improving the dough effect.
  • the stirring cup is provided with a positioning hole, and the cutting rod is fixed to the positioning hole by overmolding; or the stirring cup is provided with a positioning hole, and the cutting rod is inserted into the positioning hole and fixed In the mixing cup.
  • the stirring cup has a square shape or a polygonal shape, and the corner of the square or polygonal stirring cup adopts a circular arc transition.
  • the longitudinal section of the face bar is triangular or square or elliptical.
  • the cutting rod is fixed in the stirring cup by double injection or by snapping or plugging.
  • extrusion cylinder is connected to the mixing cup by overmolding or snapping or plugging or screwing.
  • the stirring teeth may be one, and are arranged in a “Z” shape or “L” shape; or two stirring teeth are arranged symmetrically with the same plane; or a plurality of stirring teeth are symmetric along the rotating axis direction.
  • the distribution is sufficient, and the cutting action can be achieved by cooperating with the cutting rod.
  • the number of the cutting rods may also be multiple, and may be disposed at different positions on the inner wall of the stirring cup, and may be the same plane distribution or different plane height distributions, for example, two may be disposed and respectively disposed at the inlet port.
  • the pasta machine can be used as a dough mixer alone, that is, only the dough function is realized, and the dough process is as follows:
  • the customer adds flour and water to the mixing cup of the pasta machine, presses the face key, and the pasta machine starts to work: the first output shaft drives the stirring rod 3 to rotate in the forward direction, and the second output shaft drives the screw 4 to rotate in the forward direction, stirring
  • the upper and lower stirring teeth (32, 33) of the rod 3 stir the flour and the water, and when the mixture of the flour and the water is driven by the upper and lower stirring teeth (32, 33) to the vicinity of the cutting rod 8, the action of the cutting rod 8 is reversed.
  • the dough is continuously sheared or torn during the dough process, so that the dough surface effect is better.
  • the pasta machine can be used alone as an extrusion machine, that is, only the extrusion is realized.
  • the function of the face, the face-out procedure is as follows:
  • the inlet port 7 falls into the advancement screw 41 in the inlet port 7, and is carried into the extrusion nozzle by the advancing screw 41, and some of the dough larger than the inlet port is the upper and lower agitating teeth (32, 33).
  • Pushing to the vicinity of the cutting rod 8, the cutting rod 8 and the upper and lower stirring teeth (32, 33) are combined and sheared, and the dough larger than the dough opening is cut or torn to form a dough smaller than the dough opening, which is smaller than the dough opening.
  • the dough is pushed by the upper and lower agitating teeth (32, 33) to the inlet port 7, falls into the propeller screw 41 in the inlet port 7, and is carried into the caulking cylinder 6 by the advancing screw 41 while entering the caulking cylinder.
  • the dough in 6 is extruded through the die 5 by the reverse rotation of the extrusion screw 4.
  • the cutting rod and the stirring tooth cooperate to further tear and twist the dough, and then mix and tear, so that the dough is more fully and the noodles are more glutinous.
  • the extrusion cylinder 6 includes a material propulsion chamber 60 and an extrusion chamber 61.
  • the material propulsion chamber 60 and the extrusion chamber 61 communicate with each other, and the screw is in a stirring stage and squeezed.
  • the bottom of the stirring cup 2 is provided at a distance from the center, and the inlet opening 7 communicating with the pressing surface tube 6 is provided.
  • the material pushing chamber 60 extends upwardly to intersect the bottom of the stirring cup 2 to form the inlet opening 7
  • the inlet port 7 extends horizontally along the bottom of the agitating cup toward the extrusion nozzle and extends to the side wall of the agitating cup 2, the agitating cup and the pressing chamber are integrally formed, and the screw 4
  • the propulsion screw 41 is disposed in the material advancing cavity 60 below the inlet port 7.
  • the surface of the screw is smooth in the stirring phase and the extrusion phase, so that the propeller screw is involved in the stirring process of the flour, so that the flour is pushed out by the propeller and returned to the stirring cup to participate in the stirring, and the flour does not accumulate in the extrusion cavity. Pressing, so as not to cause the stall caused by the accumulation of flour, and in the extrusion phase, can normally participate in the extrusion of the dough.
  • the advantage of this setting is that when A2 ⁇ 1/8A1, the area of the inlet surface is too small, the inlet efficiency is too low, which affects the molding of noodles; if A2 ⁇ 1/2A1, the area of the inlet surface is too large, per unit time
  • the dough entering the material propulsion chamber will increase, increasing the surface load, that is, the output power requirement becomes higher, and the requirements on the motor are correspondingly increased, resulting in an increase in cost.
  • a bevel 9 is provided at the junction of the inlet port and the side wall of the agitating cup, and the inclined surface 9 is inclined toward the inside of the extrusion cylinder, and the inclined surface 9 extends downward to the material advancing cavity.
  • the inclined surface 9 is integrally formed with the extrusion surface tube.
  • the side wall of the stirring cup is arc-shaped, and the starting end of the inclined surface 9 is also arc-shaped. .
  • the advantage of this setting is that: through the setting of the inclined surface, after the stirred dough enters the noodle mouth, the propeller spiral directly entering the material propulsion chamber participates in the pushing extrusion through the sliding action of the inclined surface, and the gravity pressing factor has a facing extrusion tube.
  • the dough is made smoother, which not only improves the efficiency of noodle forming, but also makes the material pushing cavity have no dead angle, the dough residual degree is low, the waste caused by the remaining dough is avoided, and the cleaning is also convenient.
  • the highest end of the screw 4 is lower than the bottom of the stirring cup, and when it is lower than the bottom of the stirring cup, the height difference between the highest end of the screw and the bottom of the stirring cup is h1, wherein h1 ⁇ 10mm, h1 in this embodiment 5mm, when h1>10mm, there is a large gap between the screw and the bottom of the stirring cup, so that during the stirring process, the flour at the gap can not be fully involved in the stirring, so that the stirring is insufficient, and h1 ⁇ 10mm makes the stirring process
  • the rotation of the screw drives the flour to the stirring cup to participate in the stirring, so that the stirring effect is more thorough and full.
  • the third embodiment will be described below.
  • the difference between this embodiment and the first embodiment is that the two motors are the first motor and the second motor.
  • the first motor is connected to the stirring rod, and the second motor is connected to the screw.
  • the motor includes a first motor (not shown) and a second motor (not shown), the first motor being drivingly coupled to the stirring rod 3, the second motor Snail
  • the rod 4 is drivingly connected, and the first motor and the second motor separately drive the stirring rod 3 and the screw 4 to rotate and are separately controlled by the control unit.
  • the advantage of this embodiment is that two motors are used, and the screw and the stirring rod are controlled by a separate motor, which is convenient for control and accurate and reliable.
  • Embodiment 4 will be described below.
  • the difference between this embodiment and the first embodiment is that the stirring rods are different.
  • the upper agitating teeth 32 are provided in two and at the same horizontal plane, and the two upper agitating teeth 32 are symmetrically distributed with respect to the rod body 31.
  • the lower agitating teeth 33 are provided in two and at the same horizontal plane, and the two lower agitating teeth 33 are symmetrically distributed with respect to the rod body 31.
  • the two upper stirring teeth 32 and the two lower stirring teeth 33 are integrally formed with the rod body 31. Of course, it can also be fixed together by overmolding or snapping or screwing or pasting.
  • the advantage of this embodiment is that the rotation of the stirring rod can be cut four times with the cutting rod, further improving the dough effect and improving the surface efficiency; at the same time, the dough is cut smaller, and the dough is more convenient to enter.
  • the surface efficiency is improved, thereby improving the processing efficiency and ensuring no dough residue in the mixing cup.
  • the pasta machine employs two motors.
  • the upper stirring tooth is provided with one, and the lower stirring tooth is provided with two; or, the upper stirring tooth is provided with two, and the lower stirring tooth is provided with one.
  • the agitating cup is cylindrical, as shown in FIG. 8, the starting end of the extrusion cylinder is located in the bottom region of the agitating cup, and intersects with the bottom of the mixing cup to form an inlet port.
  • a short straight edge 23, the starting end of the advancement spiral is disposed adjacent to the short straight edge 23.
  • the cylindrical stirring cup is also easy to form and convenient for installation.
  • the starting end of the extrusion cylinder is located in the bottom region of the stirring.
  • the screw is installed.
  • the drive shaft of the screw can be secured under the stirring cup, which is convenient for driving connection with the motor drive shaft in the frame, which makes the installation and disassembly of the screw more convenient.
  • the cleaning of the screw, on the other hand, the starting end of the propeller is close to the short straight edge, so that during the process of propelling the spiral agitation and propulsion, there is no closed space at the upper end of the propeller, and the upper part of the starting end of the spiral is directly connected to the noodle opening.
  • the defect that the flour does not participate in the stirring at the starting end of the propeller is avoided, and the dough is prevented from adhering to the starting end of the propeller spiral and the inner wall of the starting end of the extrusion nozzle, so that the above two cleanings are more convenient, and the occurrence of the cleaning dead angle is avoided.
  • the side wall of the extrusion cylinder intersects the bottom of the agitating cup to form a long straight edge 24 of the inlet opening, and the long straight side 24 intersects the short straight side 23 perpendicularly, the advancing surface
  • An arcing edge of the inlet port is formed at a joint between the mouth and the side wall of the stirring cup, and one end of the arc side is connected to one end of the long straight side 24, and the other end is connected to one end of the short straight side 23.
  • the working process of the pasta machine of the embodiment differs from the first embodiment in that a step of kneading is further provided before the extrusion molding step: the first output shaft drives the upper and lower stirring teeth (32, 33) to continue to rotate in the forward direction.
  • the second output shaft drives the screw 4 to continue to rotate in the forward direction, and the upper and lower stirring teeth (32, 33) continue to stir the dough forward, and push the stirred dough to the cutting rod 8, and then the cutting rod 8
  • the upper and lower stirring teeth (32, 33) cooperate with the shearing or tearing deformation; in this embodiment, the first output shaft and the second output shaft continue to rotate in the forward direction for t4, and the kneading surface is completed.
  • the advantage of adding a kneading step is to make the dough better and make the noodles more glutinous and taste good.
  • the wake-up step can also be added in the working procedure of the pasta machine, and the wake-up step can be set before the extrusion molding step.
  • the noodle machine uses the die for making the steamed bread to extrude the steamed bread. Adding a wake-up step facilitates the fermentation before the taro production. Therefore, the pasta machine can not only make noodles, but also make pasta such as steamed buns and rolls after changing the die.

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Abstract

一种家用立式面条机，包括具有电机的机座（1）、连接于机座的搅拌杯（2）、搅拌杆（3）、挤面筒（6）、螺杆（4）、模头（5）及控制单元，搅拌杆纵向设置于搅拌杯内，搅拌杆包括杆体（31）及设置于杆体上的搅拌齿（32，33），挤面筒卧置于搅拌杯下方一侧，螺杆设置于挤面筒内，电机驱动搅拌杆和螺杆转动，搅拌杯底部设有与挤面筒连通的进面口（7），搅拌杯内壁设有切面杆（8），当搅拌齿在电机带动下旋转至切面杆处时，切面杆与搅拌齿在水平方向的投影至少部分重叠。该面条机可实现无残留、易进面、效率高的效果。

Description

一种家用面条机
本申请要求于2014年9月28日提交中国专利局、申请号为201410508187.6、发明名称为“一种家用面条机的高效制面方法”，2014年9月28日提交中国专利局、申请号为201410508014.4、发明名称为“一种家用立式面条机”，和2014年9月28日提交中国专利局、申请号为201410507982.3、发明名称为“一种无残留立式家用面条机”的中国专利申请的优先权，其全部内容通过引用结合在本申请中。
技术领域
本发明涉及食品加工机领域，尤其涉及一种和面效果好的家用面条机。
背景技术
随着生活水平的提高，食品加工机越来越受到消费者的青睐，面条机作为其中一种也越来越受到消费者喜爱。
现有的面条机一般包括卧式面条机和立式面条机，且都包括机座、搅拌组件和挤压组件，搅拌组件包括搅拌杯和搅拌杆，挤压组件包括螺杆、挤面筒和模头。
如公开号为CN103518792A公开的卧式面条机，由于搅拌杆与螺杆是同轴转动，且搅拌杆的转动半径大于螺杆的转动半径。和面时，搅拌杆正向旋转将面粉和水混合搅拌成面絮或面团；挤面时，搅拌杆反向旋转，同时前端的搅拌齿将混好的面絮或面团刮起，最终通过设于挤面筒上方的进面口掉落到挤面筒内，再经过螺杆挤压成型，但这种方式存在一个问题，挤面前期时，由于面絮或面团较多，搅拌齿容易将面絮或面团刮起并带入挤面筒内，到挤面后期时，面絮或面团变少，搅拌齿不能将面絮或面团刮起或刚刮到进面口处又掉到搅拌杯内，导致搅拌杯内会有部分面絮或面团残留。
又如公开号为CN202476367U公开的立式面条机，由于搅拌杆和螺杆不同轴转动，且挤面筒位于搅拌杯下方，很好的解决面团残留的问题，但现有的立式面条仍存在一定的问题，和面时，搅拌杆将面粉和水混合搅拌成面絮或面团；挤面时，由于和好的面絮或面团较大，导致面絮或面团不易从进面口进入挤面筒内，从而降低了挤面效率，进而降低了加工效率。
发明内容
本发明提供了一种和面效果好、面条筋道、易进面且无残留的立式家用面条机。一种家用面条机，包括具有电机的机座、连接于机座的搅拌杯、搅拌杆、挤面筒、螺杆、模头及控制单元，所述搅拌杆纵向设置于搅拌杯内，所述搅拌杆包括杆体及设置于杆体上的搅拌齿，所述挤面筒卧置于搅拌杯下方一侧，所述螺杆设置于挤面筒内，所述电机驱动搅拌杆和螺杆转动，所述搅拌杯底部设有与所述挤面筒连通的进面口，其中，所述搅拌杯内壁设有切面杆，当搅拌齿在电机带动下旋转至切面杆处时，所述切面杆与搅拌齿在水平方向的投影至少部分重叠。
所述搅拌杯可以为圆筒状，所述搅拌杯的直径为D，所述切面杆与搅拌齿重叠长度为L，其中D/5≤L＜D/2。
所述搅拌齿包括上搅拌齿和下搅拌齿，所述切面杆位于上搅拌齿和下搅拌齿之间。
所述切面杆的长度可以为L1，所述上搅拌齿和下搅拌齿分别设有一个且相对杆体对称分布，所述上搅拌齿长度为L2，其中D/10≤L1＜L2＜D/2，所述下搅拌齿长度为L3，其中D/10≤L1＜L3＜D/2。
所述切面杆可设于进面口上方且位于进面口的上游侧。
所述切面杆可呈一字型且为板状，所述切面杆沿水平方向向搅拌杯内伸出；或者所述切面杆可呈弧形且为板状，所述切面杆沿水平方向向搅拌杯内伸出。
所述挤面筒可包括物料推进腔及挤压腔，所述物料推进腔向上延伸 与搅拌杯底部相交形成进面口，所述进面口沿着搅拌杯底部向挤面筒方向水平延伸，并延伸至所述搅拌杯侧壁处，所述螺杆的推进螺旋可设置在进面口下方的物料推进腔内，所述螺杆在搅拌阶段与挤面阶段转向相反。
所述进面口面积与所述搅拌杯底部面积比为S，其中1/8≤S＜1/2。所述进面口与所述搅拌杯侧壁连接处可设有斜面，所述斜面朝挤面筒内部倾斜，所述斜面向下延伸至物料推进腔。
所述螺杆的推进螺旋的最高端与搅拌杯底部的高度差为h1，所述h1≤10mm。
本发明中，所述“搅拌杆正向旋转”指沿逆时针方向旋转，反之，则为“搅拌杆反向旋转”，所述“逆时针”或“顺时针”均是以电机轴伸端视角来看；所述“螺杆反向旋转”指沿螺旋方向将物料向模头方向推进旋转，反之，则为“螺杆正向旋转”；所述“上游侧”指在挤面阶段时，搅拌杆先经过进面口的一侧；所述“上”、“下”、“左”、“右”、“前”、“后”等指示的方位或位置关系为基于附图所示的方位或位置关系，仅是为了便于描述本发明和简化描述，而不是指示或暗示所指的装置或原件必须具有特定的方位、以特定的方位构造和操作，因此不能理解为对本发明的限制。
本发明的具有如下有益效果。
第一，通过在搅拌杯内壁设置切面杆，和面阶段，切面杆与搅拌齿配合将面粉与水不断搅拌混合成面团，并将部分面团剪断或撕扯变形成小于进面口的面团，然后再将这些面团混合在一起，然后又将部分混合在一起的面团剪断或撕扯变形成小于进面口的面团，如此循环，使面粉和水混合充分、均匀，达到要求的混合状态；还加快了和面速度，提升了和面效率，且制作出的面条更加劲道；挤面阶段时，切面杆与搅拌齿配合对面团进一步撕扯揉压，然后混合再撕扯，使面团揉和的更充分，面条更加筋道，同时，和好的面团被剪断或撕扯变形成小于进面口的面团，更容易从进面口进入，使得进面更容易，面团无残留。
第二，通过将搅拌杯设置成圆筒状，这样使的搅拌杯内壁圆滑，在和面时搅拌杯内壁不会形成和面死角，避免搅拌杯内剩面而造成的浪费；其次，切面杆与搅拌齿重叠长度为L，D/5≤L＜D/2，这样使切面杆与搅拌齿具有一定的重叠长度，保证切面杆和搅拌齿能很好的剪切，有效保证面粉和水能混合充分、均匀，同时，使面团容易被剪断或撕扯变形，便于进面。当L小于D/5时，切面杆不能与搅拌齿形成有效的剪切，即剪切力过小，导致和面效果差；当L大于D/2时，切面杆与搅拌齿的剪切力过大，导致电机负载增加，降低了电机使用寿命，如需提高电机使用寿命，又需增加电机性能，导致成本增加。
第三，切面杆位于上、下搅拌齿之间，使得搅拌杆旋转一次，剪切两次，提高了切面杆的工作效率，进而提升了和面阶段和挤面阶段的效率；还有，切面杆与上和/或下搅拌齿设置成在水平方向的投影至少部分重叠，在和面阶段时，切面杆与上和/或下搅拌齿的重叠面形成对剪区域，保证了对面团剪切的作用和效率，通过剪切及剪切后的再次揉和，达到了人工反复和面的揉面效果，使得面团更筋道，在挤面阶段时，切面杆与搅拌杆之间形成的剪切力更大，使面团剪切的更小，更容易从进面口进入，使得进面更容易，面团无残留。
第四，上、下搅拌齿相对杆体对称分布且各设置一个，便于搅拌杆的制造加工，结构简单，也便于面团下落参与到下次的搅拌混合，还便于搅拌杆的清洗，且上、下搅拌齿相对杆体对称分布，保证搅拌杆运行平稳，降低了搅拌杆运行时的噪音；还有，搅拌杯的直径为D，所述切面杆长度为L1，所述上搅拌齿长度为L2，D/10≤L1＜L2＜D/2，所述下搅拌齿长度为L3，D/10≤L1＜L3＜D/2。这样设置的好处在于，使得上、下搅拌齿与切面杆能形成有效的重叠，产生较大的剪切力，保证搅拌杆旋转时能带动大量面粉运动，使面粉剧烈翻滚，从而实现搅拌充分、均匀，提升了和面效果，还保证了足够的剪切力，使面团容易进入进面口；还有，L2或L3大于L1，也使得切面杆能与上、下搅拌齿形成有效的重叠，保证足够的剪切力，同时，保证切面杆的强度。当L1小于D/10时， 切面杆不能与上、下搅拌齿形成有效的剪切，即剪切力过小，导致和面效果差，还影响面团进入进面口；当L2或L3大于D/2时，上、下搅拌齿会与搅拌杯内壁形成干涉；当L1大于L2时，剪切杆太长，易折断，强度差，而上、下搅拌齿太短，导致和面效果差。
第五，所述切面杆设于进面口上游侧并位于进面口上方。切面杆位于进面口上游侧，在挤面阶段时，在切面杆和上、下搅拌齿相互作用并将物料剪切后，物料直接落入进面口，进而进入挤面筒内，加快了进面速度，提升了挤面效率；而在搅拌阶段时，搅拌杆反转，切面杆则位于进面口的下游侧，在切面杆和上、下搅拌齿相互作用并将物料剪切后，物料不会直接落入进面口，又会随着上、下搅拌齿继续转动，防止搅拌时，部分还没混合好的物料进入挤面筒内，如干面粉，避免最开始挤出的面条带有干面粉、毛刺多、不筋道、口感差。
第六，切面杆沿水平方向搅拌杯内延伸，一保证和面时能搅拌混合，二保证了挤面阶段搅拌杆与切面杆能配合剪切面团，以使面团充分揉和，面条更筋道，同时保证了将面团切成足够小，连续进入进面口，充分挤压成型，且无残留；还有，切面杆与搅拌杯一体成型，减少了二次制造工艺，加工效率高，且切面杆强度高，不容易折断。
第七，通过进面口设置在搅拌杯底部远离中心处，使得搅拌好的面团在离心力作用下，向搅拌杯外围运动，并因重力原因直接落入进面口，方便了进面，且保证了进面充分，面团不易残留；通过进面口延伸至搅拌杯侧壁，保证了进面口的最大化，使得单位时间内进面较多，提高了进面的效率；进面时，推进螺旋设置在进面口下方，面团能直接落入推进螺旋内并在推进螺旋的作用下，保证了进入推进螺旋内的面直接被带入挤压腔内，保证了进面顺畅；所述螺杆在搅拌阶段与挤面阶段转向相反，使得推进螺旋参与到面粉的搅拌过程中，使得面粉被推进螺旋带出返回到搅拌杯参与搅拌，面粉不会在挤压腔积压，从而不会产生面粉积压造成的堵转，而在挤面阶段，能正常参与面团的挤压。
最后，通过斜面的设置，使得搅拌后的面团进入进面口后，通过斜 面的下滑作用进入物料推进腔内的推进螺旋参与推进挤压，通过重力因素有一个朝挤面筒使得面团进入更加顺畅，不仅提高了面条成型的效率，也使得物料推进腔不存在死角，面团残留度低，避免了面团剩余造成的浪费，也便于清洗。
附图说明
图1为本发明所述面条机实施例一的结构示意图；
图2为本发明所述面条机实施例一中搅拌杯与搅拌杆配合的示意图；
图3为本发明所述面条机实施例一中搅拌杯与搅拌杆配合的俯视图；
图4为本发明所述面条机实施例一中搅拌杯与搅拌杆配合的剖视图；
图5为本发明所述面条机实施例一中搅拌杆的结构示意图；
图6为本发明所述面条机实施例一中上搅拌齿的纵截面示意图；
图7为本发明所述面条机实施例一中下搅拌齿的纵截面示意图；
图8为本发明所述面条机实施例二进面口的结构示意图；
图9为本发明所述面条机实施例二螺杆的结构示意图；
图10为本发明所述面条机实施例四中搅拌杆的结构示意图。
具体实施方式
以下结合附图及具体实施例，对本发明作进一步的详细说明。
如图1-4所示，根据本发明实施例一的所述立式面条机包括机座1、连接于机座1的搅拌杯2、搅拌杆3、挤面筒6、螺杆4、模头5，所述机座1内设有电机(图中未示出)及与电机电连接的控制单元(图中未示出)，所述控制单元包括控制电路模块和电路检测模块。
如图3所示，所述搅拌杯2呈圆形，所述搅拌杯直径为D。这样设置使的搅拌杯内壁圆滑，在和面时搅拌杯内壁不会形成和面死角，避免 搅拌杯内剩面。
如图1-5所示，所述搅拌杆3纵向设置于搅拌杯2内，本实施例中，所述搅拌杆3包括杆体31及设置于杆体31上的上搅拌齿32和下搅拌齿33，所述上搅拌齿32和下搅拌齿33分别设有一个且相对杆体31对称分布，所述上搅拌齿32和下搅拌齿33的刃呈弧形。这样设置的好处在于，保证搅拌杆运行平稳，降低了搅拌杆运行时的噪音，且上、下搅拌齿呈弧形，延长了面粉随搅拌杆运转的路径，即同等搅拌时间内，延长了面粉被搅动的时间，进而提升了和面效果。同时，上、下搅拌齿各设置一个，便于搅拌杆的制造加工，结构简单，也便于面团下落参与到下次的混合搅拌，还便于搅拌杆的清洗。
如图4所示，所述螺杆4横向设置于挤面筒6内，所述螺杆4表面设有推进螺旋41和挤压螺旋42，所述推进螺旋41的螺距大于挤压螺旋42的螺距，所述挤面筒6卧置于搅拌杯2下方一侧，所述螺杆4设置于挤面筒6内，所述电机驱动搅拌杆3和螺杆4转动，所述搅拌杯2与挤面筒6连通处设有进面口7，所述进面口7设于搅拌杯2底部，所述进面口7包括挤面筒6与搅拌杯2底部相交形成的靠近搅拌杯2中心的纵边，所述纵边沿着底部向搅拌杯2侧壁延伸，并延伸至所述搅拌杯2侧壁与底部的连接处，所述挤面筒6与所述搅拌杯2一体注塑成型。
如图1所示，所述电机包括第一输出轴和第二输出轴，所述第一输出轴与搅拌杆3传动连接，第二输出轴与螺杆4传动连接，所述第一输出轴与第二输出轴通过传动结构传动连接，所述传动结构可以为齿轮传动结构、皮带传动结构、链条传动结构。通过一个电机即可实现多轴传动，降低了整机成本。
所述搅拌杆3的旋转中心线与螺杆4的旋转中心线异面垂直设置，这样使得面团更易进入进面口，避免面团残留；还有，挤面筒与搅拌杯一体成型，便于搅拌杯制造，减少了制造工艺及装配误差，且结构简单，强度可靠。
如图4所示，所述搅拌杯2内壁设有切面杆8，所述切面杆8位于 上搅拌齿32和下搅拌齿33之间，所述搅拌杆3在电机带动下旋转带动上搅拌齿32和下搅拌齿33旋转并使面粉和水混合成面团，所述切面杆8与上搅拌齿32和下搅拌齿33配合将面团剪切成小于进面口的面团。这样设置的好处在于，和面时，上、下搅拌齿将面粉与水混合并将其带至切面杆附近，切面杆和上、下搅拌齿配合剪切，将面团剪切成小于进面口的面团，上、下搅拌齿再将小于进面口的面团和其他面团搅拌在一起形成面团，然后再被上、下搅拌齿和切面杆剪断或撕扯变形成小于进面口的面团，如此循环，使面粉和水混合充分、均匀，达到要求的混合状态；同时，加快了和面速度，提升了和面效率，且制作出的面条更加劲道；挤压成型时，通过在搅拌杯内壁设置切面杆，和好的面团被上、下搅拌齿和切面杆剪断或撕扯变形成小于进面口的面团，再被搅拌杆推动小于进面口的面团由进面口进入挤面筒内，这样便于面团从进面口进入挤面筒内，保证搅拌杯内无面团残留。
如图3、4所示，所述切面杆8呈一字型且为板状，所述切面杆8纵截面呈梯形，所述切面杆8沿水平方向向搅拌杯2内伸出，所述切面杆8与搅拌杯2一体注塑成型，所述切面杆8长度为L1，这样设置便于上、下搅拌齿与切面杆相互形成剪切，进一步提升和面效果，且采用一体注塑成型，其结构简单，便于生产制造；其次，切面杆沿水平方向搅拌杯内延伸，一保证和面时能搅拌混合，二保证了挤面阶段搅拌杆与切面杆能配合剪切面团，以使面团充分揉和，面条更筋道，同时保证了将面团切成足够小，连续进入进面口，充分挤压成型，且无残留；还有，切面杆与搅拌杯一体成型，减少了二次制造工艺，加工效率高，且切面杆强度高，不容易折断。
所述上搅拌齿32的长度为L2，D/10≤L1＜L2＜D/2，所述下搅拌齿32长度为L3，D/10≤L1＜L2＜D/2，其中L2＝L3。这样设置的好处在于，上搅拌齿与下搅拌齿长度相等，使得上、下搅拌齿与切面杆的剪切距离相等，使两次剪切时的剪切力大小相等，保证搅拌杆运行平稳；还有，D/10≤L1＜L2(L3)＜D/2，使得上、下搅拌齿与切面杆能形成有效 的重叠，产生较大的剪切力，保证搅拌杆旋转时能带动大量面粉运动，使面粉剧烈翻滚，从而实现搅拌充分、均匀，提升了和面效果，还保证了足够的剪切力，使面团容易进入进面口；其次，L2或L3大于L1，也使得切面杆能与上、下搅拌齿形成有效的重叠，保证足够的剪切力，同时，保证切面杆的强度。当L1小于D/10时，切面杆不能与上、下搅拌齿形成有效的剪切，即剪切力过小，导致和面效果差，还影响面团进入进面口；当L2或L3大于D/2时，上、下搅拌齿会与搅拌杯内壁形成干涉；当L1大于L2时，剪切杆太长，易折断，强度差，而上、下搅拌齿太短，导致和面效果差。
所述切面杆8设于进面口7上方并位于进面口7上游侧，这样设置在挤面阶段时，切面杆和上、下搅拌齿相互作用并将物料剪切后，物料直接落入进面口，进而进入挤面筒内，加快了进面速度，提升了挤面效率；而在搅拌阶段时，由于搅拌杆反转，切面杆位于进面口的下游侧，在切面杆和上、下搅拌齿相互作用并将物料剪切后，物料不会直接落入进面口，又会随着上、下搅拌齿继续转动，防止搅拌阶段时，部分还没混合好的物料进入挤面筒内，如干面粉，避免最开始挤出的面条带有干面粉、毛刺多、不筋道、口感差。
如图3-4所示，所述切面杆8的中心线与所述搅拌杆3的旋转中心线异面且垂直。这样便于切面杆与搅拌杯一体成型，当切面杆的中心线与搅拌杆的旋转中心线相交时，切面杆成型时，模具之间会形成干涉，不便于切面杆成型。
如图3所示，所述上搅拌齿32和下搅拌齿33旋转至切面杆8处时，所述切面杆8与上搅拌齿32和下搅拌齿33在水平方向的投影至少部分重叠，且切面杆8与上搅拌齿和/或下搅拌齿重叠长度为L，D/5≤L＜D/2。这样设置的好处在于，在和面阶段时，切面杆和上、下搅拌齿的重叠面形成对剪区域，保证了对面团剪切的作用和效率，通过剪切及剪切后的再次揉和，达到了人工反复和面的揉面效果，使得面团更筋道，在挤面阶段时，切面杆与搅拌杆之间形成的剪切力更大，使面团剪切的更小， 更容易从进面口进入，使得进面更容易，面团无残留；且D/5≤L＜D/2，这样使切面杆与上搅拌齿和/或下搅拌齿具有一定的重叠长度，保证切面杆和上、下搅拌齿能很好的剪切，有效保证面粉和水混合充分、均匀，同时，使面团容易被剪断或撕扯变形，便于进面。当L小于D/5时，切面杆不能与上、下搅拌齿形成有效的剪切，即剪切力过小，导致和面效果差；当L大于D/2时，切面杆与上、下搅拌齿的剪切力过大，导致电机负载增加，降低了电机使用寿命，如需提高电机使用寿命，又需增加电机性能，导致成本增加。
如图4所示，所述切面杆的上端面到上搅拌齿的下端面的高度为H1，所述切面杆的下端面到下搅拌齿的上端面的高度为H2，所述H1＝H2，所述下搅拌齿33最低端到搅拌杯2底部的距离为H3，所述H3为3mm～10mm，本实施例中，所述H3为5mm，当然，所述H3可选为3mm、3.5mm、4mm、4.5mm、5.5mm、6mm、6.5mm、7mm、7.5mm、8mm、8.5mm、9mm、9.5mm、10mm。所述切面杆8到上搅拌齿32最低端的距离等于切面杆8到下搅拌齿33最上端的距离。这样设置的好处在于，保证搅拌时搅拌杯底部的面粉或面团或面絮都能被搅拌杆刮到，不会造成面粉残留，避免浪费。当H3小于3mm，由于搅拌杆旋转时不平稳，容易是下搅拌齿与搅拌杯底部产生摩擦，降低了搅拌杆正常的使用寿命；当H3大于10mm，下搅拌齿与搅拌杯底部距离过大，造成搅拌杯底部的面粉或面团或面絮不能被搅拌杆刮到，导致搅拌杯底部面粉或面团或面絮残留，造成浪费；还有，切面杆到上、下搅拌齿的距离相等，使得切面杆与上、下搅拌齿之间的剪切力相等，保证搅拌杆的运行平稳。
如图6所示，所述上搅拌齿32的纵截面呈菱形或平行四边形，所述上搅拌齿32的下端面设有第一斜面321和第二斜面322，所述第一斜面321在搅拌阶段用于推压物料，所述第二斜面322在挤面阶段用于推压物料，所述第一斜面321和第二斜面322过渡连接。这样设置的好处在于，搅拌阶段时，第一斜面向下推压物料，降低了物料向上翻滚的高度， 即减少了物料落下的时间，缩短了搅拌时间，提升了搅拌效率；挤面阶段时，第二斜面向下推压物料，便于物料进入挤面筒内，从而提高了挤面效率，节省了加工时间，提升了加工效率。
如图7所示，所述下搅拌齿33包括搅拌面331和推料面332，所述搅拌面331和推料面332为斜面，所述搅拌面331是指所述下搅拌齿33在搅拌面粉时与面粉的主要接触面，所述推料面332是指所述下搅拌齿33在推动面粉时与面粉的主要接触面。这样设置的好处在于，使得下搅拌齿在搅拌阶段和挤面阶段都产生一个对物料下压的力，提升了搅拌阶段和挤面阶段的效率。
作为本发明所述立式面条机的制面方法，其具体流程如下：
(1)顾客向面条机的搅拌杯内加入面粉和水，按动普通面条键，面条机开始工作；
(2)和面步骤：第一输出轴带动搅拌杆3正向旋转，所述第二输出轴带动螺杆4正向旋转，搅拌杆3的上、下搅拌齿(32、33)搅拌面粉和水，当面粉与水的混合物被上、下搅拌齿(32、33)带动至切面杆8附近，受到切面杆8的作用，反向运动继续折回到上、下搅拌齿(32、33)附近进行进一步的搅拌混合；当面粉和水被上、下搅拌齿(32、33)搅拌成团后，上、下搅拌齿(32、33)推动面团运行至切面杆8附近，切面杆8和上、下搅拌齿(32、33)配合剪切，将面团剪断或撕扯变形成小于进面口的面团，上、下搅拌齿(32、33)再将小于进面口的面团和其他面团搅拌在一起，然后再被上、下搅拌齿(32、33)与切面杆8剪断或撕扯变形成小于进面口的面团；
上述和面步骤中，所述电机具体工作方式如下：第一输出轴和第二输出轴持续正向旋转时间t1，和面完成。
(3)、挤压成型步骤：搅拌杆3和螺杆4同时反转，比进面口小的面团被上、下搅拌齿(32、33)推动至进面口7，落入进面口7内的推进螺旋41内，再被推进螺旋41带入挤面筒内，而一些比进面口大的面团被上、下搅拌齿(32、33)推向切面杆8附近，切面杆8和上、下搅 拌齿(32、33)配合剪切，将比进面口大的面团剪断或撕扯变形成小于进面口的面团，小于进面口的面团被上、下搅拌齿(32、33)继续推动至进面口7，落入进面口7内的推进螺旋41内，被推进螺旋41带入挤面筒6内，同时进入挤面筒6内的面团在挤压螺杆4反向旋转带动下通过模头5挤压成型；
上述挤压成型步骤中，所述电机具体工作方式如下：第一输出轴和第二输出轴持续反向旋转时间t2，挤面完成。
上述制面方法通过在和面步骤中增加上、下搅拌齿将面粉和水混合搅拌，当面粉与水的混合物被上、下搅拌齿带动至切面杆附近，受到切面杆的作用，反向运动继续折回到上、下搅拌齿附近进行进一步的搅拌剪切混合，直至搅拌成比进面口小的面团的过程。这样使得面团搅拌更加充分，揉面效果更好，从而使得挤出的面条更加筋道。其次，通过所述和面步骤中增加上、下搅拌齿推动面团运行至切面杆附近，切面杆和上、下搅拌齿配合剪切，将部分面团剪断或撕扯变形，上、下搅拌齿再将剪断或撕扯变形的面团和其他面团搅拌混合在一起成面团，然后再被上、下搅拌齿与切面杆剪断或撕扯变形的过程，不但使得面团柔和的更充分，面条更筋道，同时面团被剪断或撕扯后，变小或者变瘦，更容易从进面口进入，使得进面更容易，面团无残留，还提高了加工效率。还有，在和面步骤中，螺杆同时正向旋转，将进入挤面筒内的面粉推回搅拌杯内，并将搅拌杯内的面粉或者面团进行搅拌混合，进一步提升了和面效果，同时，避免最开始挤出的面条带有干面粉、毛刺多、不筋道、口感差的问题，且避免电机堵转或烧机的问题。
可以理解的，所述搅拌杯设有定位孔，所述切面杆通过二次成型固定于所述定位孔；或者，所述搅拌杯设有定位孔，所述切面杆插入所述定位孔并固定于所述搅拌杯。
可以理解的，所述搅拌杯呈方形或多边形等，所述方形或多边形搅拌杯的夹角边采用圆弧过渡。
可以理解的，所述切面杆纵截面呈三角形或方形或椭圆形。
可以理解的，所述切面杆通过二次注塑或卡接或插接固定于搅拌杯内。
可以理解的，所述上、下搅拌齿的刃呈折弯形。
可以理解的，所述挤面筒通过二次注塑或卡接或插接或螺接与搅拌杯连接在一起。
可以理解的，所述搅拌齿可以为1个，呈“Z”形或“L”形设；或者搅拌齿为两个，并且同平面对称设置；或者搅拌齿为多个，沿旋转轴方向对称分布即可，均可与切面杆配合实现上述剪切作用。
可以理解的，所述切面杆也可以为多个，并且设置在搅拌杯内壁的不同位置，可以是同一平面分布也可以是不同平面高低分布，比如可以设置两个并且分别设置在进面口的上游侧和下游侧；或者对称设置在搅拌杯内壁上。
可以理解的，所述面条机可以单独作为和面机使用，即仅仅实现和面功能，和面过程如下：
顾客向面条机的搅拌杯内加入面粉和水，按动和面键，面条机开始工作：第一输出轴带动搅拌杆3正向旋转，所述第二输出轴带动螺杆4正向旋转，搅拌杆3的上、下搅拌齿(32、33)搅拌面粉和水，当面粉与水的混合物被上、下搅拌齿(32、33)带动至切面杆8附近，受到切面杆8的作用，反向运动继续折回到上、下搅拌齿(32、33)附近进行进一步的搅拌混合；当面粉和水被上、下搅拌齿(32、33)搅拌成团后，上、下搅拌齿(32、33)推动面团运行至切面杆8附近，切面杆8和上、下搅拌齿(32、33)配合剪切，将面团剪断或撕扯变形成小于进面口的面团，上、下搅拌齿(32、33)再将小于进面口的面团和其他面团搅拌在一起，然后再被上、下搅拌齿(32、33)与切面杆8剪断或撕扯变形成小于进面口的面团；
和面过程中由于受到切面杆的作用，使得面团在和面过程中不断被剪断或撕扯变形，从而使得和面效果更好。
可以理解的，所述面条机可以单独作为挤面机使用，即仅仅实现挤 面的功能，挤面程序如下：
顾客在搅拌杯内放入面团，按动挤面键，面条机开始工作：搅拌杆3和螺杆4同时反转，比进面口小的面团被上、下搅拌齿(32、33)推动至进面口7，落入进面口7内的推进螺旋41内，再被推进螺旋41带入挤面筒内，而一些比进面口大的面团被上、下搅拌齿(32、33)推向切面杆8附近，切面杆8和上、下搅拌齿(32、33)配合剪切，将比进面口大的面团剪断或撕扯变形成小于进面口的面团，小于进面口的面团被上、下搅拌齿(32、33)继续推动至进面口7，落入进面口7内的推进螺旋41内，被推进螺旋41带入挤面筒6内，同时进入挤面筒6内的面团在挤压螺杆4反向旋转带动下通过模头5挤压成型。
挤面过程中由于受到切面杆的作用，切面杆与搅拌齿配合对面团进一步撕扯揉压，然后混合再撕扯，使面团揉和的更充分，面条更加筋道。
下面描述实施例二。如图8、图9所示，所述挤面筒6包括物料推进腔60及挤压腔61，所述物料推进腔60与所述挤压腔61相互连通，所述螺杆在搅拌阶段和挤面阶段的转向相反，所述搅拌杯2底部远离中心处设有与所述挤面筒6连通的进面口7，所述物料推进腔60向上延伸与搅拌杯2底部相交形成进面口7，所述进面口7沿着搅拌杯底部向挤面筒方向水平延伸，并延伸至所述搅拌杯2侧壁处，所述搅拌杯与所述挤压腔为一体腔，所述螺杆4的推进螺旋41设置在进面口7下方的物料推进腔60内，这样设置的好处是：通过进面口设置在搅拌杯底部远离中心处，使得搅拌好的面团在离心力作用下，向搅拌杯外围运动，并因重力原因直接落入进面口，方便了进面，且保证了进面充分，面团不易残留；通过进面口延伸至搅拌杯侧壁，保证了进面口的最大化，使得单位时间内进面较多，提高了进面的效率；进面时，推进螺旋设置在进面口下方，面团能直接落入推进螺旋内并在推进螺旋的作用下，保证了进入推进螺旋内的面直接被带入挤压腔内，保证了进面顺畅；所述螺杆在搅拌阶段与挤面阶段转向相反，使得推进螺旋参与到面粉的搅拌过程中，使得面粉被推进螺旋带出返回到搅拌杯参与搅拌，面粉不会在挤压腔积 压，从而不会产生面粉积压造成的堵转，而在挤面阶段，能正常参与面团的挤压。
所述进面口7面积为A2，所述搅拌杯2底面积为A1，其中1/8A1≤A2＜1/2A1，其中A2/A1＝S。这样设置的好处在于：当A2≤1/8A1时，进面口面积偏小，进面效率过低，影响面条的成型；若A2≥1/2A1时，进面口面积偏大，单位时间内进入到物料推进腔的面团会增加，增加挤面负载，即对输出功率要求变高，对电机的要求也相应增加，从而导致成本的增加。
所述进面口与所述搅拌杯侧壁连接处设有斜面9，所述斜面9朝挤面筒内部倾斜，所述斜面9向下延伸至物料推进腔。所述斜面9与所述挤面筒一体成型，在本实施例中，由于搅拌杯横截面为圆形，所述搅拌杯侧壁为圆弧状，所述斜面9起始端亦为圆弧状。这样设置的好处在于：通过斜面的设置，使得搅拌后的面团进入进面口后，通过斜面的下滑作用直接进入物料推进腔内的推进螺旋参与推进挤压，通过重力因素有一个朝挤面筒使得面团进入更加顺畅，不仅提高了面条成型的效率，也使得物料推进腔不存在死角，面团残留度低，避免了面团剩余造成的浪费，也便于清洗。
所述螺杆4螺旋最高端低于所述搅拌杯底部，当低于搅拌杯底部时，所述螺杆最高端与所述搅拌杯底部的高度差为h1，其中h1≤10mm,本实施例中h1为5mm，当h1＞10mm时，使得螺杆与搅拌杯底部之间存在较大间隙，从而在搅拌过程中，间隙处的面粉不能完全参与搅拌，使得搅拌不充分，而h1≤10mm使得搅拌过程中螺杆旋转带动面粉至搅拌杯参与搅拌，使得搅拌效果更彻底更充分。
下面描述实施例三。本实施例与实施例一的区别在于，所述电机为两个，即第一电机和第二电机，第一电机与搅拌杆传动连接，第二电机与螺杆传动连接。
所述电机(图中未示出)包括第一电机(图中未示出)和第二电机(图中未示出)，所述第一电机与搅拌杆3传动连接，所述第二电机与螺 杆4传动连接，所述第一电机和第二电机单独带动搅拌杆3和螺杆4转动并由控制单元单独控制。
本实施例的好处在于，采用两个电机，螺杆与搅拌杆由单独的电机控制，便于控制且控制准确、可靠。
下面描述实施例四。本实施例与实施例一的区别在于，所述搅拌杆不同。
如图10所示，所述上搅拌齿32设有两个且位于同一水平面，所述两个上搅拌齿32相对于杆体31对称分布。所述下搅拌齿33设有两个且位于同一水平面，所述两个下搅拌齿33相对于杆体31对称分布。所述两个上搅拌齿32和两个下搅拌齿33与所述杆体31一体成型。当然，也可通过二次注塑或卡接或螺接或粘贴固定在一起。
本实施例的好处在于，使得搅拌杆旋转一次可与切面杆剪切四次，进一步提升了和面效果，且提升了和面效率；同时，面团被剪切的更小，更便于面团进入挤面筒内，提升了进面效率，进而提升了加工效率，还保证搅拌杯内无面团残留。
可以理解的，所述面条机采用两个电机。
可以理解的，所述上搅拌齿设有一个，所述下搅拌齿设有两个；或者，所述上搅拌齿设有两个，所述下搅拌齿设有一个。
下面描述实施例五。在本实施例中，所述搅拌杯为圆筒状，如图8所示，所述挤面筒起始端位于所述搅拌杯底部区域内，并与所述搅拌杯底部相交形成进面口的短直边23，所述推进螺旋起始端靠近所述短直边23设置。这样设置的好处在于：通过将搅拌杯设置成圆筒状，使得搅拌杆在搅拌过程中，与搅拌杯侧壁的间距保持一致，使得搅拌更加充分均匀，避免了搅拌过程中的压力差导致的不平稳，同时圆形搅拌杯避免了清洗死角的存在，不易面团粘附残留，使得清洗更加方便，另外圆筒状搅拌杯也易于成型，方便安装。挤压筒起始端位于搅拌底部区域内，一方面便于螺杆的安装，螺杆的传动轴可以保证在搅拌杯下方，便于与机座内的电机驱动轴传动连接，使得螺杆的安装和拆卸更加方便，也方便 了螺杆的清洗，另一方面，推进螺旋起始端靠近短直边设置，使得面团在参与推进螺旋搅拌和推进过程中，推进螺旋上端不存在封闭空间，推进螺旋起始端上部直接连通进面口，避免了面粉在推进螺旋起始端不参与搅拌的缺陷，也避免了面团粘附在推进螺旋起始端和挤面筒起始端内壁上，使得上述两处清洗更加方便，避免了清洗死角的出现。
如图8所示，所述挤面筒侧壁与所述搅拌杯底部相交形成进面口的长直边24，所述长直边24与所述短直边23垂直相交，所述进面口与所述搅拌杯侧壁连接处形成进面口的弧边，所述弧边一端与所述长直边24一端相连，另一端与所述短直边23一端相连。这样设置的好处是：在面条成型挤压过程中，所述进面口形状的限定，既保证了螺杆的安装和拆卸，也保证了进面口面积最优化，使得面团较易进入进面口，面条的制作效率得到显著提高。使得挤面过程中由于搅拌杆的旋转，搅拌后的面团通过搅拌杆的离心作用运动至搅拌杯的侧壁附近，在侧壁、搅拌杆及重力作用下，较易落入进面口内的推进螺旋内，从而在推进螺旋作用下顺畅快速进入所述物料推进腔，保证了面团顺利不断进入挤压腔，通过挤压模头挤压成型，避免了面团在搅拌腔内的残留，进面口大便于搅拌腔和搅拌杆的清洗，同时将进面口设置在搅拌腔底部也使得挤压筒结构简单，便于加工。
本实施例所述面条机的工作过程与实施例一区别在于，在挤压成型步骤之前还设有揉面步骤：第一输出轴带动上、下搅拌齿(32、33)继续正向旋转，所述第二输出轴带动螺杆4继续正向旋转，所述上、下搅拌齿(32、33)继续正向搅拌面团，还将搅拌好的面团推向切面杆8，然后再被切面杆8和上、下搅拌齿(32、33)配合剪断或撕扯变形；本实施例中第一输出轴和第二输出轴持续正向旋转时间为t4，揉面完成。增加揉面步骤的好处是使得面团被揉和的更好，进而使制作出的面条更加筋道、口感好。
本实施例其他未述部分结构及有益效果均与实施例一相同，这里不再一一赘述。
当然，可以理解，该面条机的工作程序中还可以增加醒面步骤，所述醒面步骤可以设置在挤压成型步骤之前，醒面后，面条机使用制作馒头的模头，挤出馒头，增加醒面步骤便于馒头制作前的发酵。所以该面条机不仅可以制作面条，更换模头后，还可以制作馒头、花卷等面食。
以上所述者，仅为本发明的较佳实施例而已，并非用来限定本发明的实施范围，即凡依本发明所作的均等变化与修饰，皆为本发明权利要求范围所涵盖，这里不再一一举例。

Claims (10)

  1. 一种家用立式面条机，包括具有电机的机座、连接于机座的搅拌杯、搅拌杆、挤面筒、螺杆、模头及控制单元，所述搅拌杆纵向设置于搅拌杯内，所述搅拌杆包括杆体及设置于杆体上的搅拌齿，所述挤面筒卧置于搅拌杯下方一侧，所述螺杆设置于挤面筒内，所述电机驱动搅拌杆和螺杆转动，所述搅拌杯底部设有与所述挤面筒连通的进面口，其特征在于，所述搅拌杯内壁设有切面杆，当搅拌齿在电机带动下旋转至切面杆处时，所述切面杆与搅拌齿在水平方向的投影至少部分重叠。
  2. 根据权利要求1所述面条机，其特征在于，所述搅拌杯为圆筒状，所述搅拌杯的直径为D，所述切面杆与搅拌齿重叠长度为L，D/5≤L＜D/2。
  3. 根据权利要求1所述面条机，其特征在于，所述搅拌齿包括上搅拌齿和下搅拌齿，所述切面杆位于上搅拌齿和下搅拌齿之间。
  4. 根据权利要求3所述面条机，其特征在于，所述切面杆的长度为L1，所述上搅拌齿和下搅拌齿分别设有一个且相对杆体对称分布，所述上搅拌齿长度为L2，D/10≤L1＜L2＜D/2，所述下搅拌齿长度为L3，D/10≤L1＜L3＜D/2。
  5. 根据权利要求1所述面条机，其特征在于，所述切面杆设于进面口上方且位于进面口的上游侧。
  6. 根据权利要求1所述面条机，其特征在于，所述挤面筒包括物料推进腔及挤压腔，所述物料推进腔向上延伸与搅拌杯底部相交形成进面口，所述进面口沿着搅拌杯底部向挤面筒方向水平延伸，并延伸至所述搅拌杯侧壁处，所述螺杆的推进螺旋设置在进面口下方的物料推进腔内，所述螺杆在搅拌阶段与挤面阶段转向相反。
  7. 根据权利要求1所述面条机，其特征在于，所述进面口面积与所述搅拌杯底部面积比为S，其中1/8≤S＜1/2。
  8. 根据权利要求6所述面条机，其特征在于，所述进面口与所述搅拌杯侧壁连接处设有斜面，所述斜面朝挤面筒内部倾斜，所述斜面向下延伸至物料推进腔。
  9. 根据权利要求6所述面条机，其特征在于，所述螺杆的推进螺旋的最高端与搅拌杯底部的高度差为h1，所述h1≤10mm。
  10. 根据权利要求1所述面条机，其特征在于，所述切面杆呈一字型且为板状，所述切面杆沿水平方向向搅拌杯内伸出；或者所述切面杆呈弧形且为板状，所述切面杆沿水平方向向搅拌杯内伸出。
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