CN1042643A - Make dough, particularly make dough products with the kneading compactor equipment of dough and rub up method - Google Patents

Abstract

The present invention relates to a kind of making dough, particularly the dough products new method and the equipment of dough.In very short time, can form dough to the raw material of doing, until extruding into end article through two process segments.Earlier in the twin axle kneading compactor, make dough/pasta, form the matter network of comprehensive egg basically.The formation of dough, the stirring that comprises raw material be hocket rub up and shear under finish, but processing the phase I the end do not have pressing mold pressure.Under the situation of making traditional dough products, the dough pieces that is stirred the kneading compactor making by the short twin axle of length goes to long single axle extruder and under high pressure dough is extruded into required form.

Description

Make dough, particularly make dough products with the kneading compactor equipment of dough and rub up method

The present invention relates to a kind of equipment that rubs up that is used to make dough/pasta, the working component that this equipment is provided with the shell of a sealing, a material loading hole, an outlet and rubs up continuously in housing.

There is various processing equipment to be used to make dough at present.Dough products makes the shared ratio of the food that processes through dough shape more and more big.Extrusion is adopted in the moulding of dough mostly, and during extruding, the dough of thickness for example is being squeezed under 80～120 high pressure that cling to, and shears by pressing Len req behind the extrusion die.

For the shape after making dough molding and making moulding is kept, adopt various dissimilar coagulating to make a concerted effort.Routinely, be to do compound with fixed attention with the matter network of so-called egg.The matter network of egg is netted, the three-dimensional interlinkage product of the cell plastid of all egg, and albuminous cell gathers together the starch of crystalline shape again.As long as exist the water of q.s and protein not Yin Wendu raise and solidify, protein network can repeatedly change arbitrarily and reorganize.The character of vegetable protein is very similar to egg.If an egg is beaten carefully in carbonated drink, then egg almost is that former state is motionless in water.If firmly in water, beat, then obtain a kind of thin, egg slurry of changing color because of egg.If same egg is beaten in boiling water, situation is then different fully.After several seconds, under the situation that does not have mechanical dry to give, egg then occurs one, and to be close to be unusual contour shape.In order to accomplish that the disperse of egg material is distributed,, must when squeezing into egg, the horse back brute force beat with under the situation of boiling water.Like this, the egg grain of disperse distribution just can careful shape be maintained.Egg runs into high temperature, and protein will solidify within several seconds, and can not inversion.In food industry, when containing all raw materials of albumen, hot-working must consider this situation, especially when producing extruded product, more must take in.

The temperature of non-reversible point is limited to 60～80 ℃, promptly is lower than the boiling temperature (promptly being lower than 100 ℃) of self.If in rubbing the process that blendes together dough, the goods raw material is placed under 100 ℃ or the higher temperature, in the forming process of and then carrying out, for example making traditional dough products, as just not forming comprehensive protein network in the forming process of macaroni.

Thus, quoted two kinds of independently food-processing methods in the past in 30 years to 40 years here:

Method A

To liking all in process, particularly deliberately make it reach the goods of poach or baking variation in the dough formation stage.The formation of dough is mainly coagulated by beyond the protein network other and is made a concerted effort.Temperature range is from about 90～100 ℃ to 200 ℃ or 300 ℃.

Method B

Be no more than 60 to 70 ℃ goods to liking all its temperature in process, promptly avoid protein to coagulate compound and irreversible change occurs.These goods mainly refer to just take place the variations in temperature (boiling or the like) of self before poach consumption.

In practice, the twin axle extruder generally is used for method A.In speciality circles, it is right often it to be called the minimum conveyor screw of efficient.Why efficient is extremely low, mainly is because considerable driving power has changed into frictional heat.The frictional heat that generates in dough is to one of goods heating and process of thermal treatment parameter.By frictional heat, goods are heated to 100～200 ℃, sometimes, in order to increase the poach effect to goods, also will add heating element heater.

During application process B, particularly when the making dough products is not used dough accordingly with dough and all,, also must avoid even have only the temperature of local dough to surpass 60～70 ℃ of these scopes.According to the knowledge of the applicant, recently, when employing method B making dough products is used dough, almost do not adopt tank diameter to mix all raw materials exceptionally, and then select one or more single axle spirals for use, in order to matter network, the formation dough of setting up egg and the pressure of setting up 80～120 required crust for final dough products moulding.Like this, temperature not only can be controlled, and is significantly less than 60～70 ℃ of these critical values, makes goods irreversible lesion can not occur.To this, the simplest fact proved is can be added to the leftover bits and pieces that cuts down after the compacting again in the raw material to be extruded, and quality can not be affected.

Significant difference between method A and the method B is that at present, the dough working ability of relatively large dough products press device is generally 500～2500 kilograms/hour.About more than 100 kilograms/hours of the dough working ability of method A process equipment that use, that motor-driven power is suitable with it.

Second difference shows the rotating speed aspect of extrusion spiral.The rotating speed of the dough products press device that method B uses is 20～100 rev/mins, and the rotating speed of the twin axle extruder that method A uses is generally 200～300 rev/mins or exceed 300, and is rev/min a lot.

At employing method A, promptly during pressing method, most of installed capacity of motor has all converted heat to, has only sub-fraction to become the pressure of doing extrusion die, and its minimum part is used for the formation of dough itself.This is that the dough products drawing method is known the extremely low dough products boiling pressing method power of motor reason place mutually far short of what is expected with the ratio of disposal ability between the two altogether with disposal ability.

The purpose of invention is, provides and improves a kind ofly not through the goods of boiling dough making apparatus, especially can satisfy the dough products dough making apparatus of the high hygienic requirements of proposition, and the frame for movement of this equipment is also simple.

According to invention, implementer's case is characterised in that working component has the working shaft of two work compounds, is provided with the member that rubs up with forced conveyance effect on these two axles, and the work span of these members is the whole working sections of housing.

Make all colleague circles surprised be to reach aforementioned purpose flawlessly.The conveying that spiral is right and the effect that rubs up have been that people are in common knowledge.Spiral that need not be single, and replace two spirals that coact, can strengthen rubbing up effect.Because by suitable design even can make spiral when having the conveying effect, can not damage goods again, so, to beg moderns and can make following hypothesis to the greatest extent, the static pressure that promptly increases dough can reach the purpose of strengthening the effect that rubs up.Since in common application scenario, require to push at the outlet position, so people can see the double action that suits the requirements in this case, the one, rub up pressure, the 2nd, extruding force.Can to play a lot of goods be the heat treatment that suits the requirements to the heat of Sheng Chenging equally simultaneously, for gelatinization, boil or the like auxiliaring effect.Part is well known that twin shaft is to also there being good mixing effect.But new invention has departed from this limited correct understanding to a certain extent, and the effect that promptly rubs up is not as the part relevant with setting up gross pressure, rubs up relevant part and would be better to say so with the repetitiousness brute force.

Tu Chu advantage is especially, and working component is made up of the working shaft of two cooperations.Along the goods flow direction, on these two working shafts, all alternately be provided with and rub up spiral and shear component, there is not pressing mold on the outlet.Outstanding is that these rub up spiral and have the forced conveyance effect, and shear component is that the self-retention effect is arranged.Produced real auto purification effect therefrom.Under the situation of idle running, also can release goods.Another superior part is that the shear effect of shear component spreads all over whole cross section.Therefore, use power seldom just can play the desirable effect that rubs up following of the condition that need not set up high pressure.On the one hand, utilize spiral between roll effect, on the other hand, utilize shearing effect, promptly dough is cut into fragment.Make its equally distributed while constantly various raw material compositions being stirred well, the effect that dough is applied only need make it form dough, particularly sets up the excellent protein network.In the test of repeatedly carrying out, find that goods have only a little temperature rise, so we can say, in fact new invention has brought real technological progress, up to the present, does not see that also this invention has any shortcoming.In addition, type approval test shows, it is approximately identical with the energy consumption of the shaft of at that time tank diameter self to form the required energy consumption of dough.Can confirm the good formation situation of protein network by microphotograph, and not find any localized heat infringement phenomenon.In dough formed, goods were without any the possibility that breaks away from, and therefore, in fact each wheat crushed grain and every bit point flour are all rubbed among the dough.Both just do not take special measure, in end article, can not find out any one white point yet.If estimate, even can make following estimation from the result, that is, and aspect the dough making, owing to had new invention, inaccessible in the past high-quality now to become and might reach.Slight close secret may being in order to form dough, exactly do not set up high pressure.Shear component is cut into bulk to dough really, and this just may not accomplish under high pressure conditions.According to new invention, the formation time of dough shortens dramatically, and the structure length of dough making apparatus also shortens greatly.Make moisture content smaller, be temperature (water content) when being 25～40% or 28～32% dough, though, the eve occurs until new invention and fail to realize the shortening of above-mentioned two aspects always through the research of decades.

Invention also can expand other various superior project organization.For example a kind of superior project organization is arranged, it is right as the spiral of nipping to rub up spiral to first group, and it is right as discharging spiral that last group is rubbed up spiral.

Recommendable especially structure is, three groups of arranged in succession or more spiral are right, and it is right respectively to establish one group of shear component therebetween.

In another superior design concept, working shaft is designed to the identical axle that turns to, the rotating speed of the drive unit of these two axles is lower than 200 rev/mins, rotating speed be 20～100 rev/mins better, preferably 40～70 rev/mins.

In no problem application scenario, turning to of two working shafts can be opposite each other.The advantage of this design concept is, can simplify the structural requirement to the drive unit of equipment or equipment.

In addition, also may adopt more than two, as 3 or more a plurality of have rub up and carry or working shaft same-action, collaborative work such as braking.

In addition, in fixing housing, cold exchange is set or heat-exchange device is favourable.Like this, when bringing into operation, equipment can be heated to the optimal process temperature to entire equipment, otherwise, cross when low in temperature, as below 20 ℃, be difficult to form dough and dough and form very slowly.

The material loading interface of raw material, particularly wheat crushed grain and water is directly arranged in the preliminary sectors that is provided with the low pressure twin axle kneading compactor that rubs up spiral.It is significant especially adopting the short low pressure type kneading compactor of device structure, and when making dough products, this kneading compactor combines with a long single axle extrusion spiral.The single axle extrusion spiral uses high pressure, alternately finishes evenly kneading work of a part under the kneading.The fact shows, under the situation of having only two units, reaches so desirable sharing out the work and help one another and also has no precedent.The reason that obtains this optimum efficiency is, with regard to protein network, has finished the making of dough in kneading compactor.Though it is moistening that the dough of making in kneading compactor is still, do not paste, therefore, danger can not appear pasting and stopping up when transporting to the single axle extrusion spiral by gravity.Therefore, open type is selected in the outlet of kneading compactor, does not promptly establish the structure that extruding is chewed.Suggestion exports the cross section less than twin-rotor housing, but is greater than the working sections that is available between working shaft and the twin-rotor housing.Last group cutting knife is cut into bulk to dough and does not build in the outlet section under the situation of pressure, and for last group spiral component along the dough flow direction, the main generation discharged the dough pieces function.

Superior part is, the effective length of single axle extrusion spiral is at least than long one times of the effective length of the corresponding spiral component of low pressure twin axle kneading compactor, recommendable especially is that with regard to complete machine, the single axle extrusion spiral was at least 2.5: 1 with the length ratio of low pressure twin axle kneading compactor.

In order to make top-quality dough products, between low pressure twin axle kneading compactor and single axle extrusion spiral, be provided with superior air one vacuum bindiny mechanism.

In addition, also a pump can be set, heat up in a steamer volume or dumpling in order to make meat in the extrusion die zone of single axle extrusion spiral.

The invention still further relates to dough products with the preparation method of dough/pasta, the liquid composition of this dough accounts for 20～40% of dough weight, and extruding or roll out the goods of required form by milling roller in the dough/pasta regeneration extrusion spiral is cut it then.

Each all can confirm as the thing professional in the dough products manufacturing, though exist undesirable problems such as cleaning, health, at least two, 30 years, not variation aspect the dough making.Except with known, practice with the method for using, can not guarantee the high-quality requirement of end article so far.One of the most outstanding member is the slot type agitator, and this agitator is to make according to the pattern of the dough trough of bread workshop and Bakery, and becomes the member of not replacing.In the recent period, having used again with continuous-flow type in bread industry comprehensively and produced incompatible dough trough continuously, exactly, is to make dough by go into the stove amount at every turn, and reason is, otherwise the Biochemical processes when dough forms just can not have optimal conditions.

Inexpensive dough products loses a part of starch when poach, these starch are outwelled with the soup of off-white color.On the dough products of difference, small particles is often arranged.These white points are that some are single mostly, work in-process keeps dried shape always and therefore flour or the wheat crushed grain particle of envelope in protein network not.

The task of new method is to simplify dough to make, especially accomplish to control better the manufacturing process of dough and make end article can satisfy the first water requirement, simultaneously, particularly, can guarantee to solve all hygienic issues with simple method.

The method of invention is characterised in that, raw material is stirred when being subjected to forced conveyance and produces the dough/pasta that forms protein network by rubbing up repeatedly by a pair of working shaft of cooperating with each other.

In another superior especially design concept, in the phase I, raw material is repeatedly forming without the dough/pasta that pushes under the alternating action continuously of rubbing up and shear, in second stage, it is even that dough/pasta becomes in the single axle extrusion spiral, perhaps, perhaps be pressed into required form by milling roller under high pressure by the dough roller pressure roller.

Neoteric method can accomplish first, when forming dough (especially the water content of goods be lower than 40% or 34% o'clock), dough cut off with moulding separately.As the situation that the fact shows, under multiple effect, can make the formation of dough reach optimum, reason is, people recognize, only have the place to go after article to be cut are cut or movably just can carry out pure machine cuts process under the condition.Two things after cutting must be able to separate, and a dough that closely, is under the high pressure is not accomplished this point.The main concept of dough refers to the vicidity of material closely.Liquid is out of the question cut.But can carry out frequent, mechanical moving by protein network closes each part that has determined dough with fixed attention from all directions, also guarantee the even distribution of water simultaneously.

Superior part is that dough/pasta is not having to change second stage processing over to from phase I processing under the situation of pressure.Very superior is that dough/pasta is discharged by the phase I with bulk and directly changed second stage over to by gravity, and it is processed into the even dough of sealing.

Advantageously, set up negative pressure by connecting a vavuum pump that is located in the corresponding transition range, prevent that air from sandwiching the dough of moulding at the dough transport zone.The face piece reaches 40～70 ℃ after second stage processing is less than 60 seconds, and preferably 40～50 ℃, and then dough is made the end article shape.

The application that the invention still further relates to the application of the method that is used to make long or short dough products and be used to make the kneading compactor of long or short dough products, this kneading compactor directly are connected with extrusion spiral or establish transfer component between the two.

Illustrate other details of the present invention with different embodiment below:

Fig. 1, kneading compactor, part is a cross section view,

Fig. 2, the working component among Fig. 1 alternately cooperate plane,

Fig. 3, among Fig. 2 II-II to profile,

Fig. 4, the derivation type schematic diagram of Fig. 1,

Fig. 5, the side view of Fig. 4,

Fig. 6 makes the superior application scheme of dough products with kneading compactor,

Fig. 7, similar to the organization plan of Fig. 6, heat up in a steamer volume or dumpling but be used to make meat,

Fig. 8, cooperating between the dough roller pressure roller of new-type kneading compactor and back,

Fig. 9, as another embodiment, kneading compactor directly is given to the single axle extrusion spiral to dough/pasta,

Figure 10, the right-angle array signal of kneading compactor and single axle extrusion spiral,

Figure 11, the derivation type of Fig. 9.

Fig. 1 shows a kind of new kneading compactor 1, in order to allow people see working component 3 and 4 clearly, has deliberately taken away the first half of the housing 2 that is enclosed construction originally.Two working components 3 and 4 have two clockwise homodromal axles 5 and 6.On these two axles, respectively alternately be provided with one group rub up spiral 7,8,9 and 7 ', 8 ', 9 ' and corresponding one group of shear component 10,11 and 10 ', 11 ', these spirals and shear component all can not be wedged in the axle 5 and 6 of spline shaft structure with reversing.Raw material is through material loading hole 12 kneading compactor of packing into.Liquid composition in the raw material for water or egg slurry, is directly to add kneading compactor by the interface 13 near material loading hole 12 equally.Material loading hole 12 and interface 13 all be located at as the first group spiral 7 and 7 of the spiral of nipping to 14 ' the zone in, Fig. 4 clearly show that this position relation.

When Fig. 2 shows each two spiral with the plan view of amplifying 8,8 ' and 9,9 ' and each one group be located at therebetween shear component 11,11 '.Goods spiral 8,8 ', 9,9 ' forced conveyance under motion forward in housing, and through the shear component among Fig. 2 to 11,11 '.According to illustrated embodiment, every group shear component 11,11 ' each is made up of 3 polygonal wheel discs 15.These wheel discs are as the gear of three teeth, but direction of rotation is cut the housing cross section of whole 8 fonts that crouch in the same manner.By the clear and definite transverse movement of polygonal wheel disc 15 triple repetitiousness and these wheel discs, the dough that prolongs the motion of axis 5,6 directions under screw action is earlier produced a kind of very important cutting and is divided into the effect of fragment.Only be made up of " cylindrical section " of thin-walled for the cross section that dough is reserved, in other words, the degree of depth of spiral " T " is very shallow, also has been proved to be to be very much useful design concept.

Fig. 3 shows the outlet tail end of kneading compactor 1.Dough is by behind the shear component 11,11 ' be cut into piece, through discharge spiral to 9,9 ' and discharge with bulk by uncovered outlet 16.Do not mark up among the figure, two axles 5 and 6 transmission mechanism be located at feeding port one side, therefore, according to illustrated embodiment, two axles 5 and 6 cantilever support are at transmission side.This measure can be simplified the demolition, installation operation of working component, especially, can extract working component out along the outlet direction, is convenient to device interior is always cleaned.

Identical with shown in Fig. 1,2 and 3 of Fig. 4 and kneading compactor shown in Figure 5, but be provided with heat-exchange system 20, heat transferring medium as water, can be taken over 21 inflow equipment and can take over 22 by draining and discharge through water inlet.

Fig. 6 is a perspective diagram, shows the superior embodiment with new invention making such as pasta, noodles, macaroni or the like dough products.Dried feed compositions such as wheat crushed grain or flour are sent to material loading hole 12 and directly deliver to the spiral of nipping to 14 in The initial segment through the funnel 30 that is provided with proportioning device 31 and material loading spiral 32.Take from the container 33 of scale structure and join on the dry raw material composition by the water yield that calculates with the quantitative proportion relation of dried feed composition, promptly be added to the spiral of nipping last by pump 34.According to the specific requirement of end article, can also in mixed material, add by second container 34 such as additives such as egg slurries.Having a bit can be alike, is promptly storing the water of different temperatures and a certain amount of water is adjusted to predetermined temperature in each container.This is under special circumstances, as processing interrupt, treating capacity changes or one of measure of the incipient stage control processing temperature of processing.Similar with Fig. 1, four times that shown in Figure 6 is between rubbing up and shearing alternately.The block dough/pasta that is rubbed up directly falls into the The initial segment of single axle extrusion spiral 36 through vertical shaft 35 by gravity.The single axle press has an extrusion spiral 32 in its coolant jacket 38.End at squeezing passage is provided with the extrusion head 39 of establishing pressing mold 40 in one.The single axle extrusion spiral is a kind of special extrusion structure form, must set up for example pressure of 80 to 120 crust near the dispensing head 41 of pressing mold, so that the little dough of moisture content is extruded from nib.Opposite with the squeeze function of single axle screw extruder, kneading compactor is not an extruder.As shown in Figure 6, all component parts of production equipment are all controlled by common console 42 and are coordinated.Length between kneading compactor and the single axle extrusion spiral than Lm/LE highly significant, relatively be the effective length (see figure 7) of working component.Situation shows, and is long at the single axle extrusion spiral, promptly under the situation that active length (L) is long, can make dough reach best homogenising by build-up pressure.All tests all show, when the working component of kneading compactor is very long, except increasing power consumption and making the dough heating, without any good effect but surprisingly.When length is at least 2 to 1 than LE/LM, can obtain optimum.With regard to the entire equipment structure, the single axle extrusion spiral is at least 2.5 with the length ratio of kneading compactor; 1.

Noticeable also have, and when the effective length LM of kneading compactor and the ratio range between the inside diameter D i are 3～7, could realize optimum value on the whole.

Fig. 7 also shows the possibility of making meat stuffing volume 52, dumpling 53 or the like band filling goods.Meat stuffing, dish filling or sweet food filling are taken from container 50 and are directly clamp-oned among the goods through the respective channel systems of extrusion heads by special minister in ancient times's tube 51.

Fig. 8 shows invention another significant embodiment aspect making dough stampings.The dough pieces that falls down from the kneading compactor outlet directly passes through the milling roller 60 of roll gap greatly, and the thick dough sheet that rolls out passes through the milling roller 61 of little roll gap again.Dough sheet and then again by horizontal cutter 63, is sheared out required noodles earlier by slitting shears 62, then, in the drying machine of She Zhiing noodles is dried to the water content that can store in the back.

Invention also can be used for making a large amount of other goods, as making the dough that crisp short cakes with sesame uses or making the dough/pasta that bread flour is used.

See Fig. 9 below.Water directly adds kneading compactor 11 by pipeline 70.The raw material composition of doing adds kneading compactor equably through material loading dispensing head 71.The raw material of doing wetted and inner and and then enter the multiple district that rubs up at the section that adds at once together.Kneading compactor rubs up into the clastic dough to raw material.If the port of export 72 of kneading compactor 11 is open designs, then form the dough pieces of wall as 1～5 centimetre of size, some in addition hand size is like that arranged, seem not only born of the same parents but also frangible, similar to the nexine of cook bread.If outlet narrows down, but then can form " sausage " shape dough of the similar endless of its characteristic.But in both cases, the clastic dough does not all possess the characteristic of dough closely and uniformly as yet.As a clastic dough is torn, people can determine the characteristic of dough easily, that is, existing plasticity, flexible again, and tack-free.The result of microphoto inspection shows that the clastic dough of the port of export of kneading compactor 11 has been completed into protein network in fact.Because this is a kind of dried dough, do not have again through should advance to draw, for example 80～100 crust or higher pressure is by pressing mold, so dough is given a kind of frangible impression of people.

The forming process of clastic dough is as follows: pack into the import of kneading compactor 11 of raw materials such as water and crushed grain or flour.In Fig. 9 and Figure 11, the kneading compactor body is in horizontal position, promptly overlooks situation.Inlet promptly is in vertical position by diagram then in the side, in other words, press shown in the figure, and the kneading compactor body overturns 90 ° and changes figure over to and hand over the indicated elevational view plane of transversal 73.Raw material enters two working shafts 76 and 77 regions and transports to first to the right by arrow 78 directions through the nip member 74 and the district 75 of nipping and rubs up district 79. Working shaft 76 and 77 this rub up the district respectively establish a pair of rotation rub up spiral 79 '.Two working shafts 76 and 77 (arrow 80 directions) rotation and as two worm gears, being meshing with each other in the same way.Produce double effects thus, the one, transferring raw material (pressing arrow 78 directions), the 2nd, material is compressed, compressed together material.Material compressed together be located at first rub up the district rub up spiral 79 ' effect under tentatively rubbed up.

To rubbing up the design criteria that spiral 79 can adopt is to the existing certain retention effect of material, to have the conveying effect again.Leave and rub up district's material of 79 and force to transport to second and rub up district 82 through shear zone 81 is same.In next shear zone 83, finished the forming process of protein network.In shear zone 83, can partly alternately adopt similar or other shear component.In a word, mechanical pressure and mechanical carrying capacity are acted on the smaller dough fully with a definite target in view, make it unnecessary pressure and friction effect can not occur.Why very little this be to compare down the temperature rise that occurs reason place with kneading compactor in the past.83 the not tail in the shear zone, dough are sent to discharges spiral 84 and by discharge area 85, is sent to its place through the port of export 72 and it is carried out the back step and process.The special benefits of illustrated twin axle kneading compactor is that self-cleaning performance is arranged during this machine work to a great extent.According to the shape of the port of export, dough can block be discharged, or shrinks to some extent and add that corresponding pressure becomes fine strip shape to dough and discharges in outlet.

The structure of the working component in each workspace is certainly varied, shear component particularly, as porose disc, from outside to inside towards obstacle body, lock or the like.

In the embodiment shown in Fig. 9 and 11, the clastic dough directly is given to follow-up spiral 86.Follow-up spiral also can be an extrusion spiral 87 self, as shown in figure 10.Importantly, the efficient of sending of follow-up spiral 86 is higher than kneading compactor 11, and out-of-control condition appears in the pressure that can avoid like this setting up in kneading compactor, thereby and avoids the danger out of control of temperature rise.The transfer of clastic dough from kneading compactor 11 to follow-up spiral 86 is to cut off the long dough that carries out by conveyor screw 87 to realize.

What Figure 10 showed is that the single arbor that rubs up that illustrates is an axle, three or more symbol formula signal.

Illustrate other details of the present invention for example below by four.

Give an example 1: pasta, 1.75 millimeters of φ

Raw material: thick and stiff wheat flour in 100% (Durum Dunst)

Granularity is less than 0.350 millimeter

Solid protein matter content 14.1%

Solid dust burdening 0.90%

Wet binder 34%

40 ℃ of water temperatures

Raw material such as crushed grain and water process ability is that 500 kilograms/hour proportioning device adds in the kneading compactor continuously.The revolution of spiral is fixed on 42 rev/mins, and cylinder body is heated to 35 ℃.After stopping, rubbing up for 16 seconds, dough pieces freely drops in the squeeze cylinder.Squeezing parameter is as follows;

20 rev/mins of revolutions speed of screw

28 ℃ of center housing temperatures

35 ℃ of head temperatures

Pressure 110 crust

Vacuum 0.85 crust

After the extruding, be suspended on the pasta through overmolding on the rod and dry in drying equipment, for this reason until water content 11.5%.

Quality Identification

The pasta of producing with new method does not have difference with traditional noodles in appearance pure.Can reach the cook transparency of goods of typical case that hard wheat flour makes.Can not see the white-spot defects that does not knead.The effect of cooking is fine, boils after 12 minutes just can " enter the mouth ".The adhesion situation and boil in loss and the market noodles of comparing about the same.

Give an example 2: 5 millimeters * 3.2 millimeters of macaroni φ

Thick and stiff matter wheat flour in the raw material 50%

Flour in 50%

Water

Former mixture quality

Granularity is less than 0.350 millimeter

Solid protein matter content 13.0%

Solid contains the amount of detesting 0.70%

Water content 12.5%

The former compound of thick and stiff matter wheat flour and 50% wheat flour is that 1000 kilograms/hour proportioning device added kneading compactor continuously and rub up into uniform dough/pasta within 6 seconds through ability in 50%.With for example 1 situation is opposite, dough/pasta be not free-falling in extrusion spiral, but as shown in Figure 9, directly be given to extrusion spiral.Push violently with machine and extrusion spiral and can dispose in any way.Dough/pasta is to carry out at the low-pressure area that does not have pressing mold pressure to the transfer of extrusion spiral, and in other words, the pressure crape can not surpass 50 crust.

Squeezing parameter is as follows;

-proportioning device

1000 kilograms/hour of abilities (dried raw material)

Dough humidity 31%(water)

-kneading compactor

60 rev/mins of revolutions speed of screw

30 ℃ of center housing temperatures

The ratio of effective length L/ inside diameter D 1: 7

-extrusion spiral

28 rev/mins of revolutions speed of screw

28 ℃ of center housing temperatures

45 ℃ of head temperatures

Pressure 105 crust

Vacuum 0.9 crust

The dry run of macaroni with for example 1 similar.

Evaluation to goods

Outward appearance when not boiling: transparent, smoothly, crushed grain white point, the gilvous do not pushed violently into.

The poach characteristic: saucepan water is clear and clean, indeformable, do not subside, do not have mucus, adhesion on the surface.

Give an example 3: 5 * 3 millimeters of the spiral shell conical surface (Eierhornli) φ, 25 millimeters of the length that contain egg

Raw material: 100% wheat flour

The protein content 12.5% of solid

The ash content 0.48% of solid

The water content 13.1% of goods

3/kilogram flour of egg

Former powder through ability be 700 kilograms (doing)/hour proportioning device add kneading compactor and be processed into dough/pasta in 1 mode identical of giving an example with 2.Be provided with breaker in the kneading compactor exit, in order to dough pieces is smashed.Broken dough falls into extrusion spiral with the form of freely falling body in true room.

Machined parameters

-proportioning device

700 kilograms/hour of abilities

The water content 31% of dough

-kneading compactor

50 rev/mins of revolutions speed of screw

40 ℃ of center housing temperatures

The ratio of effective length L/ inside diameter D 1: 7

The type of spiral:

A) spiral of nipping

B) shear a transfer member

C) as discharge spiral right rub up spiral

-extrusion spiral

24 rev/mins of revolutions speed of screw

28 ℃ of center housing temperatures

40 ℃ of head temperatures

Pressure 110 crust

Vacuum 0.9 crust

The spiral shell conical surface that on pressing mold, cuts into through vibrating drier, give, whole drying machine drying.

Qualification result

The uncooked living spiral shell conical surface: yellow, transparent, not do not push equal dry powder white point, smooth surface violently.

The well-done spiral shell conical surface: 10 minutes poach time

Water absorption 210%

Boil loss less than 5%

Sticking, smooth surface, indeformable, good taste, constant taste.

Give an example 4: the butterfly powder

Raw material 100% thin in thick and stiff wheat flour

Granularity is less than 0.250 millimeter

The protein content 13.5% of solid

The ash content 1.00% of solid

Water content 13.6%

Raw material adds water, wetting to moisture 32% and be processed into dough/pasta in kneading compactor.Dough pieces is not directly to change extrusion spiral over to, but is transported to a dough products extruder through repacking by a conveying device, and the material loading spiral of directly packing into is extruded into the butterfly powder then.

Machined parameters

-proportioning device

800 kilograms/hour of abilities (dried raw material)

The water content 32% of dough

-kneading compactor with for example 3 identical

-make-up machine

31 rev/mins on material loading spiral

24 rev/mins of extrusion spirals

25 ℃ of center housing temperatures

35 ℃ of head temperatures

Pressure 110 crust

Vacuum 0.9 crust

The dry run of goods is as giving an example 3.

Qualification result

Compare with the commodity on the market, identical as the comparing result of every identification of indicator of 3 for example.Can reach the quality of marketing according to the goods of invention.

Claims (25)

1, the kneading compactor equipment (1) that is used to make dough/pasta is provided with shell (2), a material loading hole (12), an outlet of a sealing and rubs up the working component (3) of work continuously in shell (2), it is characterized in that, working component (3) has the working shaft (5,6) of two collaborative works, on these two axles, be provided with rub up member (7,8,9,7 ', 8 ', 9 '), these members have the forced conveyance effect in the whole working sections of shell.

2, according to the kneading compactor equipment of claim 1, it is characterized in that, working component (3) is made of the working shaft (5,6) of two collaborative works, these two working shafts along alternately be provided with on the flow direction of goods rub up spiral (7,8,9,7 ', 8 ', 9 ') and shear component (10,11,10 ', 11 '), outlet is not for establishing stamper architecture.

3, according to the kneading compactor equipment of claim 1 or 2, it is characterized in that, rub up spiral (7,7 ') to first group as nipping spiral, last group is rubbed up spiral as discharging spiral to (9,9 ') (14).

4, according to the kneading compactor equipment of claim 1 to 3, it is characterized in that, establish at least in succession three groups rub up spiral (7,7 '; 8,8 '; 9,9 '), respectively establish betwixt one group of shear component (10,10 '; 11,11 ').

5, according to the kneading compactor equipment of claim 1 to 4, it is characterized in that working component (3) is as two homodromal axles (5,6), for the rotating speed of these two preferred drive units of axle is less than 200 rev/mins, be more preferably 20～100 rev/mins, preferably 40～70 rev/mins.

According to the kneading compactor equipment of claim 1 to 5, it is characterized in that 6, the ratio range of the effective length LM of kneading compactor and inside diameter D i is 3 to 7.

7, according to the kneading compactor equipment of claim 1 to 6, it is characterized in that, in fixing shell (2), cold exchange or heat-exchange device (20) are set.

According to the kneading compactor equipment of claim 1 to 7, it is characterized in that 8, the material loading hole is in particular the material loading hole that wheat crushed grain and moisture are arranged, be directly arranged in first section of the kneading compactor (1) that is provided with spiral component (7,7 ').

According to the kneading compactor equipment of claim 1 to 8, it is characterized in that 9, this kneading compactor is a low pressure twin axle kneading compactor (1), and this kneading compactor is furnished with a single axle extrusion spiral (36).

According to the kneading compactor equipment of claim 9, it is characterized in that 10, the single axle lattice press the effective length of spiral (36) to be at least the twice of the effective length of kneading compactor (1).

According to the kneading compactor equipment of claim 9, it is characterized in that 11, the total length of single axle extrusion spiral (36) is at least 2.5 times of total length of kneading compactor (1).

According to the kneading compactor equipment of claim 1 to 11, it is characterized in that 12, kneading compactor (1) directly is contained in the top of single axle extrusion spiral (36), is the vertical shaft (35) that shifts dough pieces to single axle extrusion spiral (36) therebetween.

13, according to the kneading compactor equipment of claim 1 to 12, it is characterized in that, between kneading compactor (1) and single axle extrusion spiral (36), be provided with air-vacuum adapter (43).

14, according to the kneading compactor equipment of claim 1 to 13, it is characterized in that, be provided with a pressure pump (51), heat up in a steamer volume (52) or hinge (53) in order to make meat in pressing mold (40) zone of single axle extrusion spiral (36).

15, according to the kneading compactor equipment of claim 1, it is characterized in that, be provided with one or more pairs of milling rollers (60,61) afterwards at kneading compactor (1).

16, make content liquid and account for the method for the wheaten food of its weight 25～40% with dough/pasta, dough/pasta process extruding in extrusion spiral then, or be pressed into required form and cut off by milling roller, it is characterized in that, raw material obtains stirring and being subjected to forced conveyance by the working shaft of a pair of collaborative work, by the effect that rubs up repeatedly, become the dough/pasta that forms protein network.

17, according to the method for claim 16, it is characterized in that, raw material is rubbed up the dough/pasta that become be not subjected to extruding by rubbing up of hocketing continuously with shearing in phase I of processing, second stage in processing, dough/pasta becomes in the single axle extrusion spiral evenly, under high pressure or by milling roller extrudes required form and is cut off.

According to the method for claim 17, it is characterized in that 18, dough/pasta is not having under the situation of pressure the phase I from processing change second stage over to.

According to the method for claim 17 or 18, it is characterized in that 19, raw material was processed within 60 seconds continuously in the phase I, reach 20～70 ℃, preferably reach 40～50 ℃.

According to the method for claim 16 to 19, it is characterized in that 20, dough/pasta was discharged with bulk and directly changed the second stage of processing over to by dough gravity from the phase I of processing, dough is processed to seal even dough in this stage.

21, according to the method for claim 16 to 20, it is characterized in that the additive of wheat crushed grain, hard wheat flour or stone flour and water, egg slurry and other spices, flavouring or raising dough characters is rubbed up into uniform fragmental texture dough together and it is added gross porosity type milling roller is rolled into dough sheet in kneading compactor.

22, according to the method for claim 21, it is characterized in that after kneading compactor, having one or more pairs of milling roller and a longitudinal shear machine and cross cut shears that pass is arranged at least.

23, according to the method for claim 21 or 22, it is characterized in that, after kneading compactor, establish an extrusion spiral,, and then it is rolled into final dough sheet shape by the milling roller of type with holes dough preprocessing slabbing.

24, according to the application of the method for the long or short dough products of the making of claim 16 to 23.

25, make the application of the kneading compactor in the line according to the dough products of the long or short dough products of the making of claim 1 to 15, this kneading compactor is directly arranged in before the extrusion spiral or is provided with transfer device between the two.

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