Flour detection equipment capable of quantitatively feeding and automatically stirring by utilizing gravity

Abstract

The invention relates to the technical field of flour, and discloses flour detection equipment capable of quantitatively feeding and automatically stirring by utilizing gravity, wherein the flour detection equipment comprises a stirring bin, a rotating disc is movably connected above the stirring bin, and drives a stirring rod to rotate so as to stir flour, and the stirring rod is positioned at the eccentric position of the rotating disc. According to the invention, by increasing the stirring range of the stirring rod, the dough molding is accelerated, and the stirring rate is increased; a moving rod rotates to cause an arc block to approach a disc shell by using a support column as a rotating point, an arc strip synchronously moves, and is clamped with the disc shell to obstacle the rotation of the disc shell, and the rotating of the rotating disc is correspondingly stopped, so that the stirring operation is automatically suspended to conveniently take out the dough, and the reducingof the service life of the motor due to the repeated switching of the power supply is avoided; and a material receiving hopper moves downwards to open a material outlet, and the stirring rod rotates,so that the stirring is performed while the flour is discharged, the occurrence rate of the blocky flour dough is reduced, the stirring effect is good, the linkage among all structures is enhanced, and the operation is convenient and rapid.

Description

technical field [0001] The invention relates to the technical field of flour, in particular to a flour detection device which utilizes gravity to quantitatively feed and automatically stir. Background technique [0002] After the flour is processed, it needs to be tested, and the physical characteristics of the wheat can be comprehensively evaluated by measuring the water absorption rate, travel time, stability time and weakening degree of the flour, so as to determine the quality of the wheat and clarify the suitable use of the flour , It is also convenient for food factories to control the quality of flour and determine a reasonable production process. When testing, it is necessary to add an appropriate amount of water to the quantitative flour for kneading, and then use the intelligent program induction instrument of the farinograph to draw the farinograph curve. In order to evaluate the gluten strength of flour, there are generally the following problems when mixing flou...

AI Technical Summary

Problems solved by technology

[0003] When testing, the mixing method of adding flour first and then water is often used, which is prone to larger flour lumps, making the flour mixing uneven and affecting the mixing effect, which is not conducive to the subsequent evaluation of the flour, and it is easy to add too much water, resulting in batter If it is too thin, flour needs to be added again, so that the amount of flour cannot be kept constant, and the accuracy of the test results of the farinograph is reduced. In order to reduce the experimental error, multiple inspections are required, so that the stirring device is continuously opened and closed during the operation. The operation is very inconvenient, and it is easy to accelerate the aging of the device and shorten the service life of the device

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