阅读说明：本技术 高效和面的面包桶及面包机 (Bread barrel and bread maker capable of kneading dough efficiently ) 是由 温演涛 陈谭连 罗裕良 黄海明 于 2021-10-11 设计创作，主要内容包括：本申请提供了高效和面的面包桶,包括桶体、搅拌桨及驱动机构,所述搅拌桨活动设于所述桶体内,所述驱动机构用于驱动所述搅拌桨在所述桶体内旋转,所述搅拌桨包括沿径向延伸并呈波浪形的搅拌叶片,所述搅拌叶片相对所述桶体倾斜设置使所述搅拌叶片的一侧面与所述桶体的底部之间形成锐角夹角α。本申请通过在桶体内倾斜设置的搅拌叶片,以及使搅拌叶片朝锐角夹角α的开口方向一侧转动,面粉会被搅拌叶片带动流动,使桶体内的面粉进行上下交替翻滚混合,逐渐形成基础的面团；搅拌桨上波浪形的搅拌叶片结构可有效增大搅拌桨与面团之间的接触面积,对面团中未混合的粉粒挤压打散,同时倾斜设置的搅拌叶片能减少搅拌桨受到的阻力,从而提高和面效率。(The application provides a bread bucket of high-efficient kneading dough, including staving, stirring rake and actuating mechanism, the stirring rake activity is located in the staving, actuating mechanism is used for the drive the stirring rake is in the staving internal rotation, the stirring rake is including radially extending and being corrugated stirring vane, stirring vane is relative the staving slope sets up the messenger stirring vane's a side with form acute angle contained angle alpha between the bottom of staving. According to the flour kneading machine, the stirring blades are obliquely arranged in the barrel body, and the stirring blades rotate towards one side of the opening direction of the acute included angle alpha, so that flour can be driven by the stirring blades to flow, and the flour in the barrel body is alternately rolled and mixed up and down to gradually form basic dough; the wavy stirring blade structure on the stirring paddle can effectively increase the contact area between the stirring paddle and the dough, and extrude and break up the powder particles which are not mixed in the dough, and meanwhile, the stirring blade which is obliquely arranged can reduce the resistance of the stirring paddle, so that the dough kneading efficiency is improved.)

1. Bread barrel of high-efficient kneading dough, its characterized in that, including staving (1), stirring rake (2) and actuating mechanism (3), stirring rake (2) activity is located in staving (1), actuating mechanism (3) are used for the drive stirring rake (2) are in staving (1) internal rotation, stirring rake (2) are including radially extending and be wavy stirring vane (21), stirring vane (21) are relative staving (1) slope sets up make a side of stirring vane (21) with form acute angle contained angle alpha between the bottom of staving (1).

2. A high efficiency dough mixing bread barrel as claimed in claim 1, wherein the acute included angle α has an angle value of 50 ° to 70 °.

3. The bread barrel as claimed in claim 1, wherein the vertical distance L between the wave crest position a and the wave trough position b on one side of the stirring blade (21) is 4-10 mm.

4. A bread barrel as claimed in claim 1, wherein said paddle (2) comprises two of said mixing blades (21), said mixing blades (21) extending in opposite directions in a radial direction.

5. The bread barrel for kneading dough efficiently according to claim 1, wherein a plurality of bottom turbulence ribs (4) are provided at the bottom of the barrel body (1) and surround the connecting portion between the stirring paddle (2) and the driving mechanism (3).

6. A bread barrel as claimed in claim 5, characterized in that said plurality of bottom turbulence ribs (4) comprises radially extending turbulence straightening ribs (41).

7. A bread barrel as claimed in claim 6, characterized in that said plurality of bottom spoiler ribs (4) comprise radially extending and arc-shaped spoiler arc-shaped ribs (42).

8. The bread barrel of efficient dough kneading according to claim 7, wherein the plurality of bottom turbulence ribs (4) include two turbulence straight ribs (41) and two turbulence arc-shaped ribs (42), and the two turbulence straight ribs (41) and the two turbulence arc-shaped ribs (42) are alternately distributed along the circumferential direction at intervals.

9. The bread barrel with the dough kneading function according to claim 1, wherein lateral turbulence ribs (5) are arranged on two opposite side walls of the barrel body (1), and the lateral turbulence ribs (5) extend along the height direction of the barrel body (1) and protrude towards the inner side of the barrel body (1).

10. Bread maker, characterized in that it comprises a high-efficiency dough-kneading bread bucket according to any one of claims 1-9.

[ technical field ] A method for producing a semiconductor device

The application relates to the technical field of cooking appliances, in particular to a bread barrel and a bread maker capable of efficiently kneading dough.

[ background of the invention ]

The existing bread maker tends to be developed towards an all-in-one machine, namely, the steps of stirring materials, kneading dough and baking are all contained together, so that the bread baking difficulty is reduced, and a user can also bake bread in a family. The bread barrel of the existing bread maker adopts the mode of rotating the stirring paddle to mix and stir materials and knead dough when kneading dough, the commonly used stirring paddle sheet dough is a plane plate vertical to the barrel bottom, and only unidirectional pushing and pressing acting force can be exerted on the dough, so that in the dough kneading process, the flour wrapped in the dough is difficult to disperse and blend into the dough, the dough kneading needs to be carried out for a long time, the dough kneading efficiency is low, and the bread maker is inconvenient to use.

[ summary of the invention ]

In order to improve dough kneading efficiency, the application provides a bread barrel for kneading dough efficiently and a bread maker applying the bread barrel.

The application is realized by the following technical scheme:

bread barrel of high-efficient kneading dough, including staving, stirring rake and actuating mechanism, the stirring rake activity is located in the staving, actuating mechanism is used for the drive the stirring rake is in the staving internal rotation, the stirring rake is including radially extending and being wavy stirring vane, stirring vane is relative the staving slope sets up and makes stirring vane's a side with form acute angle contained angle alpha between the bottom of staving.

The angle value of the acute included angle alpha is 50-70 degrees.

According to the bread barrel for kneading dough efficiently, the vertical distance L between the wave crest position a and the wave trough position b on one side surface of the stirring blade is 4-10 mm.

The bread barrel for kneading dough efficiently as described above, wherein the stirring paddle includes two stirring blades extending in opposite directions in a radial direction.

The bread barrel for efficiently kneading dough is characterized in that a plurality of bottom turbulence ribs surrounding the connecting part of the stirring paddle and the driving mechanism are arranged at the bottom of the barrel body.

As above, the bread barrel for kneading dough efficiently comprises the turbulence straight ribs extending along the radial direction.

As above bread barrel of high-efficient kneading dough, a plurality of bottom vortex muscle is including radially extending and be the vortex arc muscle of arcwall form.

As above bread barrel of high-efficient kneading dough, a plurality of bottom vortex muscle include two the muscle is directly straightened with two to the vortex arc muscle, and two the muscle is directly straightened with two to the vortex arc muscle is along circumference interval alternate distribution.

As above, the bread barrel for efficiently kneading dough is characterized in that the two opposite side walls of the barrel body are provided with the lateral turbulence ribs which extend along the height direction of the barrel body and protrude towards the inner side of the barrel body.

The application also discloses a bread machine, which comprises the bread barrel for high-efficiency dough kneading.

Compared with the prior art, the method has the following advantages:

1. when the bread barrel is used for kneading dough, the stirring blades are obliquely arranged in the barrel body, and the stirring blades rotate towards one side of the opening direction of the acute included angle alpha, so that flour materials can be driven to flow by the obliquely arranged stirring blades, the flour materials in the barrel body are alternately rolled and mixed up and down, and basic dough is gradually formed; the wavy stirring blade structure on the stirring paddle can effectively increase the contact area between the stirring paddle and dough when kneading dough, a plurality of concave-convex surfaces on the wavy stirring blade can extrude and break up the powder particles which are not mixed in the dough, and meanwhile, the stirring blade which is obliquely arranged can reduce the resistance of the stirring paddle when kneading dough, so that the rotation speed is kept, and the dough kneading efficiency is improved.

2. When stirring vane rotates and kneads the pressure dough, through the cooperation of bottom vortex muscle structure in the barrel and wave stirring vane structure, make the dough receive the extrusion of a plurality of not equidirectional power and pull, reach the atress effect of imitative manual kneading dough, make in the middle of the flour fully sneaks into the dough, simultaneously, the yeast also can be even distribute in the middle of the dough, improve dough fermentation effect, the little gas vent in the bread distributes more evenly when making the toast, thereby guarantee the whole fluffy degree of bread.

3. The convex surface of lateral part vortex muscle can block that the dough pastes when kneading dough and lean on the barrel lateral wall, drives the dough by the rotatory stirring of stirring rake and stirs, the dough receives when putting through lateral part vortex muscle and blocks, is close to the center direction, and form the resultant force that gradually the rotation is close to the center with the traction force of dough rotation direction, guarantee all flour materials and gather and mix by the stirring rake stirring in the middle of the center, it is extravagant to reduce the material residue, and shortened the required time of kneading dough.

[ description of the drawings ]

In order to more clearly illustrate the technical solutions in the embodiments of the present application, the drawings used in the description of the embodiments will be briefly introduced below.

Fig. 1 is a schematic view of a bread barrel of the present application.

FIG. 2 is a schematic diagram of the relative positions of the paddles and the bottom of the tank.

Fig. 3 is a partial structural schematic view of the stirring blade.

[ detailed description ] embodiments

In order to make the technical problems, technical solutions and advantageous effects solved by the present application more clear and obvious, the present application is further described in detail below with reference to the accompanying drawings and embodiments. It should be understood that the specific embodiments described herein are merely illustrative of the present application and are not intended to limit the present application.

When the embodiments of the present application refer to ordinal numbers such as "first", "second", etc., it should be understood that the terms are used for distinguishing only when the context clearly indicates that the order is changed.

In the description of the present application, it is to be noted that, unless otherwise explicitly specified or limited, the terms "mounted," "connected," and "connected" are to be construed broadly, e.g., as meaning either a fixed connection, a removable connection, or an integral connection; can be mechanically or electrically connected; they may be connected directly or indirectly through intervening media, or they may be interconnected between two elements. The specific meaning of the above terms in the present application can be understood in a specific case by those of ordinary skill in the art.

The embodiment discloses a bread maker, which comprises a high-efficiency dough kneading bread barrel shown in fig. 1, wherein the high-efficiency dough kneading bread barrel comprises a barrel body 1, a stirring paddle 2 and a driving mechanism 3, the stirring paddle 2 is movably arranged in the barrel body 1, the driving mechanism 3 is used for driving the stirring paddle 2 to rotate in the barrel body 1, specifically, the driving mechanism 3 drives the stirring paddle 2 to rotate through a driving pin 6, the stirring paddle 2 comprises a stirring blade 21 which extends along the radial direction and is wavy, and as shown in fig. 2, the stirring blade 21 is obliquely arranged relative to the barrel body 1, so that an acute included angle alpha is formed between one side surface of the stirring blade 21 and the bottom of the barrel body 1. When the bread barrel is used for kneading, the stirring blades are obliquely arranged in the barrel body, and the stirring blades rotate towards one side of the opening direction of the acute included angle alpha, so that flour materials can be driven to flow by the obliquely arranged stirring blades, the flour materials in the barrel body are alternately rolled and mixed up and down, and basic dough is gradually formed; the wavy stirring blade structure on the stirring paddle can effectively increase the contact area between the stirring paddle and dough when kneading dough, a plurality of concave-convex surfaces on the wavy stirring blade can extrude and break up the powder particles which are not mixed in the dough, and meanwhile, the stirring blade which is obliquely arranged can reduce the resistance of the stirring paddle when kneading dough, so that the rotation speed is kept, and the dough kneading efficiency is improved. In order to ensure the dough kneading effect, the acute included angle α preferably has an angle value of 50 ° to 70 °, and as shown in fig. 3, a perpendicular distance L between a peak position a and a valley position b on one side surface of the stirring blade 21 is 4 to 10 mm.

Further, in order to ensure the stirring and dough efficiency, the stirring paddle 2 includes two stirring blades 21, and the two stirring blades 21 extend in opposite directions along the radial direction.

Further, a plurality of bottom turbulence ribs 4 surrounding the connecting portion between the stirring paddle 2 and the driving mechanism 3 are arranged at the bottom of the barrel body 1. When stirring vane rotates the kneading dough, through bottom vortex muscle structure and the cooperation of wave stirring vane structure in the barrel, make the dough receive the extrusion of a plurality of not equidirectional power and pull, reach the atress effect of imitative manual kneading dough, make in the middle of the flour fully sneaks into the dough, and simultaneously, the yeast also can be even distributes in the middle of the dough, improve dough fermentation effect, little gas vent in the bread distributes more evenly when making the toasting, thereby guarantee the whole fluffy degree of bread, and when toasting the bread, bottom vortex muscle has enlarged the scope of being heated, the convex surface of muscle position enables inside the heat gets into the dough faster, make the even inflation of dough.

Further, a plurality of bottom vortex muscle 4 include along the straight muscle 41 of vortex of radial extension, a plurality of bottom vortex muscle 4 include along radial extension and be the vortex arc muscle 42 of arc form. The turbulating arcuate ribs 42 direct the flour material toward the center of the agitator. Preferably, the bottom spoiler ribs 4 include two spoiler straight ribs 41 and two spoiler arc-shaped ribs 42, and two spoiler straight ribs 41 and two spoiler arc-shaped ribs 42 are alternately distributed along the circumferential interval. The straight muscle 41 of vortex and vortex arc muscle 42 encircle stirring rake 2 with actuating mechanism 3's connecting portion department sets up in turn, and stirring vane 21 moving resistance is too big when can avoiding kneading dough.

Further, lateral turbulence ribs 5 are arranged on two opposite side walls of the barrel body 1, and the lateral turbulence ribs 5 extend along the height direction of the barrel body 1 and protrude towards the inner side of the barrel body 1. The convex surface of lateral part vortex muscle can block that the dough pastes when kneading dough and lean on the barrel lateral wall, drives the dough by the rotatory stirring of stirring rake and stirs, the dough receives when putting through lateral part vortex muscle and blocks, is close to the center direction, and form the resultant force that gradually the rotation is close to the center with the traction force of dough rotation direction, guarantee all flour materials and gather and mix by the stirring rake stirring in the middle of the center, it is extravagant to reduce the material residue, and shortened the required time of kneading dough. The edge of lateral part vortex muscle 5 all needs the radius angle, relies on the viscidity and the fillet water conservancy diversion of dough during dough, takes away the material stirring of bottom to the radius angle can avoid sharp corner cutting dough, guarantees that the material gathers together into a group, avoids blockking contained angle or the bottom that leads to the material to stagnate in the muscle position of foot by lateral part vortex muscle 5 simultaneously.

Furthermore, the alternate positions of the side wall and the bottom of the inner cavity of the barrel body 1 are arc curved surfaces, so that flour materials close to the edge of the inner cavity of the barrel body 1 can flow to the center of the bottom more easily.

The working principle of the embodiment is as follows:

when the bread barrel is used for kneading, the stirring blades are obliquely arranged in the barrel body, and the stirring blades rotate towards one side of the opening direction of the acute included angle alpha, so that flour materials can be driven to flow by the obliquely arranged stirring blades, the flour materials in the barrel body are alternately rolled and mixed up and down, and basic dough is gradually formed; the wavy stirring blade structure on the stirring paddle can effectively increase the contact area between the stirring paddle and dough when kneading dough, a plurality of concave-convex surfaces on the wavy stirring blade can extrude and break up the powder particles which are not mixed in the dough, and meanwhile, the stirring blade which is obliquely arranged can reduce the resistance of the stirring paddle when kneading dough, so that the rotation speed is kept, and the dough kneading efficiency is improved.

The foregoing is illustrative of one embodiment provided in connection with the detailed description and is not intended to limit the disclosure to the particular embodiments described. Similar or identical methods, structures, etc. as used herein, or several technical deductions or substitutions made on the premise of the idea of the present application, should be considered as the protection scope of the present application.