361results about "Provers" patented technology

The invention relates to the technical field of food industrial production, and discloses a food industrial production control method and system based on artificial intelligence, and the method comprises the steps: A, collecting the original attribute information of a to-be-processed raw material through a raw material data collection module before a food processing production line is started; b, in the food processing process, physical state parameters of the dough are obtained in real time; c, synchronously inputting the data obtained in the step A and the step B into a control system in which a multi-model fusion mechanism is constructed; d, the control system carries out dynamic recognition, difference comparison and trend evaluation on the current batch of raw materials and the process state, and process adjustment suggestions of corresponding stages are output based on feature weights learned in the training data; and E, converting the process adjustment suggestion into an instruction set, issuing the instruction set to a control executor, and integrating an advanced control method and system with intelligent prediction and adaptive control capabilities of multi-source information so as to realize the stabilization of the quality of the baked product.

The invention relates to controllable fermentation equipment and process for prefabricated dough, and relates to the technical field of food fermentation. Comprising a fermentation box, a right-angle supporting plate, a stainless steel tray, a linkage block and an integrated controllable part, and the integrated controllable part regulates and controls the temperature and humidity of dough supported in the stainless steel tray through the right-angle supporting plate and the linkage block; according to the invention, the following problems in the prior art can be solved: in the prior art, the size of a dough placing area is fixed and cannot be adaptively adjusted according to the quantity and size of to-be-fermented dough, so that the equipment adaptability is poor; and secondly, aiming at the situation that when a small amount of dough is fermented, the dough only occupies one-layer or two-layer space of the fermentation box, so that the positions of other layers in the fermentation box are in a vacant state, and no matter how many dough is fermented, the humidity and temperature of the whole fermentation box need to be adjusted, so that resources are wasted.

The utility model relates to a drawer type full-automatic pastry leavening production line in the field of pastry leavening, which comprises a leavening room and a control cabinet, an accommodating cavity is formed in the leavening room, a hot air circulating system and a humidifying system are arranged in the accommodating cavity, one side of the leavening room is provided with an opening communicated with the accommodating cavity, and the other side of the leavening room is provided with an air outlet communicated with the humidifying system. The fermentation room is detachably connected with a storage frame through the opening, the storage frame is connected with an installation sealing plate which is used for being matched with the opening and sealing the containing cavity, the storage frame is connected with a bracket capable of sliding in a drawing mode through a sliding channel, and the installation sealing plate is provided with a sliding groove inlet matched with the sliding channel; a sliding channel is arranged in the fermentation room, a bracket is arranged in the sliding channel, one end of the bracket penetrates through an inlet of the sliding groove and can be opened or closed in a sliding mode along the sliding channel, a sealing piece is connected to the bracket, and a mechanical arm used for feeding, an incoming material conveying belt used for conveying pastries and a discharging conveying belt are arranged outside the fermentation room. And the process requirements of different fermentation time of various products can be met.

The invention discloses high-moisture toast bread forming production equipment which comprises a conveyor assembly. A vacuum cutting machine for cutting the whole dough into a plurality of small dough, a dough rounding machine for rounding the dough, a fermenting machine for fermenting the dough, and a rolling machine for rolling the dough into cakes are sequentially arranged on the conveyor assembly in the conveying direction of the conveyor assembly; the rolling machine is used for rolling the dough into compact stick-shaped dough rolls, the forming correcting machine is used for correcting the visual positions of the dough rolls and arranging and feeding the dough rolls at equal intervals, the straightening belt is used for folding and cutting the dough rolls and can adjust the discharging angle, and the plate arranging assembly is used for arranging and arranging the cut dough rolls. A plurality of processing devices are connected through the transmission machine assembly, so that automatic continuous production of dough from lifting, cutting, rounding, fermenting, rolling, twisting, forming and correcting, cutting to plate placing is realized; all the devices work cooperatively, manual intervention and waiting time are reduced, and production efficiency is greatly improved.

The utility model provides an energy-saving constant-temperature dough leavening box, which relates to the field of dough leavening boxes and comprises a leavening box body, a driving component is arranged on the upper side of the leavening box body, material taking components are arranged on the upper side and the lower side of the leavening box body, a placing component is arranged in the leavening box body, the driving component comprises a motor, and the motor is connected with the driving component. The lower end of the motor is connected with a rotating shaft, the rotating shaft is rotatably inserted into the fermentation box body, the placing assembly comprises a rotating disc, the upper end of the rotating disc is slidably connected with a placing disc, the rotating shaft vertically penetrates through the rotating disc and is fixedly connected with the rotating disc, the right side of the fermentation box body is provided with a humidifying assembly, and the left side of the fermentation box body is provided with a heating assembly. The utility model solves the problems that the constant-temperature heating of the existing fermenting box is not uniform, and the fermented dough cannot be taken out in time.

The present invention discloses an apparatus and method for making soft pretzel sticks using a continuous production line. The method involves conveying dough through a sheeting line to create an evenly thick sheet, which is further reduced to a uniform thickness using rollers. The dough sheet is then cut into vertical strips with pastry cutting wheels and curled into spirals using a torpedo-shaped curling device. The curled strips are proofed under controlled heat and humidity conditions for 25 to 55 minutes, allowing for optimal dough structure development. After proofing, the dough strips are enrobed or sprayed with a caustic soda solution, forming the surface texture and color characteristic of pretzels. The caustic-coated strips are cut into dough bites using a cutting device, leaving unexposed ends that create a lighter-colored “buckeye” effect. Finally, the pieces are baked to produce soft pretzel sticks with a chewy texture and unique appearance.

The invention discloses a flour fermentation device for bread processing and a method thereof. The device comprises a fermentation box, the first tray frame is arranged in the fermentation box in a sliding mode through an adjusting assembly, the adjusting assembly comprises a driving part, a chain, a connecting block and a clamping part, the driving part is installed on the wall body of the fermentation box, the driving part is in linkage with the chain through a transmission component, and the driving part drives the chain to conduct transmission; a connecting block is installed on the outer wall of the chain and installed on the first tray frame through a clamping piece. The first tray rack is fixedly mounted in the fermentation box, and trays are mounted at the upper ends of the first tray rack and the second tray rack through mounting assemblies; according to the device, an operator does not need to climb to a high position to place a fabric, the bracket inclination risk caused by climbing in a traditional mode is avoided, the fabric is effectively prevented from moving or falling off, and the operation efficiency and safety are remarkably improved.

The invention discloses dough fermentation and conveying integrated equipment which comprises a dough fermentation box, the dough fermentation box is conveyed through a first conveying device, an overturning mechanism used for overturning the dough fermentation box is arranged between the first conveying device and a second conveying device, and a dough conveying device is arranged below the overturning mechanism. The opening end of the dough fermentation box passes through the pretreatment mechanism, a cavity is formed in the dough fermentation box, and a ventilation assembly is arranged in the cavity. Edible oil is sprayed on the inner wall of the fermentation box and the surface of dough to form an oil film, so that the direct contact between the dough and the wall of the fermentation box is blocked, the physical adhesion risk is reduced, the water loss in the fermentation process is reduced, and the surface softness of the dough is kept; the contact area and the adhesive force with the inner wall are further reduced, the completeness of the separation process is ensured, the pollution risk of subsequent processing is reduced, and integrated efficient connection of dough fermentation and conveying is realized.

The invention relates to the technical field of food processing equipment, in particular to an intelligent pastry continuous leavening and steaming system which comprises a leavening mechanism and a steaming mechanism and further comprises a conveying assembly, a steam supply system and a control system. The conveying assembly penetrates through the leavening mechanism and the steaming mechanism and is used for sequentially conveying pastries into the leavening mechanism to finish leavening and conveying the pastries into the steaming mechanism to finish steaming, and the leavening mechanism and the steaming mechanism are each of a modular structure and are composed of a plurality of independent leavening units or steaming units which are in butt joint front and back; a liftable fermentation section upper cover device is arranged at the top of the fermentation mechanism, a liftable steaming section upper cover device is arranged at the top of the steaming mechanism, the fermentation section upper cover device and the steaming section upper cover device are each provided with a drainage structure, and each drainage structure comprises a flow guide plate and a collecting groove; the control system is electrically connected with the leavening mechanism, the steaming mechanism, the conveying assembly and the steam supply system. The pastry food leavening and steaming device can improve the leavening and steaming efficiency of pastry food.

An apparatus and method for automatically weighing dough pieces from the rounding conveyor, dynamically weighing the dough pieces. The weight information is analyzed by a weighing mechanism which can include a weigh conveyor or other means for weighing to determine whether it represents the weight of pieces or the empty weight, and may be used to provide a signal proportional to the weight of a dough portion, or group of dough portions in order to automatically adjust the rate at which dough is fed to the dividing mechanism, thereby increasing or decreasing the dough piece weights to maintain the desired amount of dough per piece.

The utility model discloses a full-automatic bread production line which comprises an empty tray placing machine, an empty tray output line, a tray arranging conveyor, a first tray storing conveying line, a first tray returning conveying line, a tray storing and placing machine, a second tray storing conveying line, a tunnel furnace, a demolding machine and a second tray returning conveying line. Empty trays are placed in the empty tray placing machine, the empty trays are conveyed into the tray arranging conveyor through the empty tray output line for dough tray loading, and after dough tray loading is completed, the dough is output through the first tray storage conveying line and the first tray returning conveying line to enter a fermentation room. The fermented dough is placed in the tray storing and placing machine, enters the tunnel furnace through the second tray storing conveying line to be baked and then enters the demolding machine after baking is completed, bread is taken out of the stored trays, and empty trays obtained after demolding enter the first tray returning conveying line through the second tray returning conveying line to be recycled. According to the full-automatic dough baking machine, dough tray loading, baking, demolding, tray returning, cooling and packaging are completed in a full-automatic mode, the intelligent degree is high, the production efficiency is high, and the labor cost is low.

The utility model provides an automatic baking system. The automatic baking system comprises a storage cabinet, an industrial control cabinet, and a raw material storage cabinet, a fermentation cabinet, a baking cabinet and a material transfer manipulator which are electrically connected with the industrial control cabinet, wherein the raw material storage cabinet, the fermentation cabinet, the baking cabinet and the storage cabinet are sequentially and adjacently arranged around the material rotating manipulator; the raw material storage cabinet, the fermentation cabinet and the baking cabinet are all provided with electric control opening and closing doors controlled by the industrial control cabinet, and the material transferring manipulator is used for receiving a control instruction of the industrial control cabinet and transferring materials among the raw material storage cabinet, the fermentation cabinet, the baking cabinet and the storage cabinet according to the control instruction. According to the automatic baking system provided by the utility model, the system structure can be simplified, the cost can be reduced, and the layout compactness of the system can be greatly improved, so that the requirements on the cost and space for arranging the automatic baking system in a small-area baking store are met, and the development of an offline self-service baking store is facilitated.

The present invention relates to the field of dough fermentation, and in particular to a dough fermentation device for mooncake production. Existing fermentation devices are inconvenient to clean due to their integrated box body, so that stains that are not cleaned clean will contaminate the dough, and when monitoring the fermentation degree of the dough, it is easy to contaminate the dough again, and the monitoring of the fermentation degree of the dough is not comprehensive enough. A dough fermentation device for mooncake production includes two bottom plates, etc.; the two bottom plates are in contact, and the lower parts of the two bottom plates are fixedly connected to two universal wheels, and the two bottom plates are fixedly connected to a half-box body, and the upper part of the half-box body is provided with a plurality of air holes. The two half-box bodies are in contact, and each of the half-box bodies is connected to a door panel by a hinge. The two half-box bodies and the placement tray are separated, making cleaning more convenient and not easily affecting the quality of dough fermentation due to incomplete cleaning of the placement tray and the interior of the half-box body.

The utility model relates to the technical field of dough leavening, and discloses a dough leavening device for bread production, which comprises a leavening cabinet and a tray, the inner side wall of the leavening cabinet is fixedly connected with a partition plate, and a guide rod is fixedly arranged between the inner bottom wall of the leavening cabinet and the opposite side of the partition plate. And the fermenting cabinet and the guide rod are provided with a folding and unfolding assembly which is convenient for taking and placing the tray. According to the dough leavening device for bread production, by arranging the folding and unfolding assembly, after the folding and unfolding assembly is used, under the release of a rotating shaft to a connecting belt, a movable plate, a tray, a connecting block, a connecting column, a check block and the like move downwards due to the self gravity, so that a fixed plate and the movable plate are stacked, and a worker only needs to squat down at the moment; when the dough leavening device is used, a tray filled with dough is placed on the supporting strips or the tray filled with the leavened dough is taken down, a worker does not need to place the tray from top to bottom or from bottom to top, and the interval between the fixed plate and the movable plate can be enlarged after the connecting belt is rolled up, so that the leavening work of the dough is facilitated.

The invention discloses a full-automatic Chinese style pastry curing system, and belongs to the technical field of pastry processing equipment.The full-automatic Chinese style pastry curing system comprises a dough forming device, a conveying device, a cutting device, a dishing device, a fermenting device and a steaming device.The conveying device is arranged on one side of the dough forming device, and the cutting device and the dishing device are installed on the conveying device; a fermenting device is arranged on one side of the tray loading device, a steaming device is arranged on one side of the fermenting device, and an automatic feeding mechanism is arranged between the fermenting device and the steaming device. The full-automatic Chinese pastry curing system is high in automation degree, can realize full-process control from dough forming to curing, reduces labor intensity, ensures stable product quality, is coherent in fermentation and steaming, flexible and efficient in feeding and uniform in dough stirring, and has the advantages of high efficiency, energy conservation and convenience in operation and maintenance.

The utility model discloses a humidifying and fermenting device of an electric oven, which comprises a movable humidifying accessory and is characterized in that the humidifying accessory can be placed in a box body of the electric oven and comprises a control box, a water tank and an atomizing sheet; a humidifying control plate is mounted in the control box; a first Bluetooth module and a humidity sensor are arranged on the humidification control panel; a PCB control board is arranged on the electric oven; and the first Bluetooth module can be connected with a second Bluetooth module on the PCB control board. According to the humidifying and fermenting device of the electric oven, the movable humidifying accessory connected with the electric oven through Bluetooth is additionally arranged, the humidifying and humidity control functions in the low-temperature heating state are achieved, the electric oven has the humidifying and fermenting functions, and therefore the cost of purchasing equipment by a user is saved, and the use space of a kitchen is saved.

The present invention discloses a bread dough fermentation device, which relates to the field of bread fermentation technology and aims to solve the problem of bread easily over-fermenting. The key points of its technical solution are: it includes a fermentation box, the inner side wall of the fermentation box is provided with a heating layer, the heating layer is provided with an electric heating wire, the bottom of the fermentation box is fixedly connected to a water tank, the water tank is provided with a humidity controller, a plurality of storage nets are fixedly connected to the fermentation box, a tray is slidably connected to the storage nets, a door is rotatably connected to the fermentation box, a plurality of observation ports are provided on the door, and a sealing assembly for closing the observation ports is provided on the door. The longitudinal plates of the present invention are provided on the side of the dough, and the transverse plates are provided on the top of the dough, thereby providing a judgment standard for the concept of "dough fermented to twice its size", allowing people to intuitively see the manifestation of doubling, thereby preventing the dough from being under-proofed or over-proofed.

The utility model relates to the technical field of bread production, in particular to fermentation equipment which comprises a fermentation box, a box door, a handle, a rotating assembly and a heating assembly, an opening is formed in the side wall of the fermentation box, the box door is connected to the opening through a hinge, the side wall of the box door is used for being connected with the handle, and the inner bottom face of the fermentation box is used for being connected with the heating assembly. The rotating assembly is connected to the fermentation box. In the using state, the rotating assembly can rotate with the central axis of the fermentation box as the circle center, and the multiple layers of evenly-distributed overturning assemblies connected to the overturning assemblies can rotate around the fermentation box and rotate at the same time, so that to-be-fermented dough contained in the overturning assemblies is overturned, fermentation is more uniform, and the fermentation efficiency is improved. Meanwhile, a vessel for containing the dough can be quickly detached from and mounted on the overturning assembly so as to shorten the time required for continuous fermentation of the dough, and the vessel and the overturning assembly are arranged in a split manner so as to shorten the time required for cleaning and replacing the vessel.

The invention relates to the technical field of dough fermentation, in particular to a rapid fermentation device and method for bread dough, and the rapid fermentation device comprises a box body, a fermentation room is arranged in the box body, a box door is arranged on the surface of the box body, a bearing frame is arranged in the fermentation room, a bearing disc is placed on the surface of the bearing frame, a shaping disc is placed in the bearing disc, and a screw rod is arranged on the surface of the box body; a lifting ring is arranged on the surface of the screw rod; the device has the beneficial effects that a rubber pad is arranged in an open groove, so that a bearing frame can slightly shake, a bearing disc on the surface of the bearing frame slightly shakes, a shaping disc on the surface of the bearing disc can conveniently slide on the surface of the bearing disc, a first motor can drive a lead screw to rotate, and after the lead screw rotates, a lifting ring ascends and descends on the surface of the lead screw; and the discharging plate ascends and descends along with the lifting ring, so that the discharging plate can move to the end part of each group of bearing discs, and the shaping discs are placed.

The invention relates to the technical field of dough fermentation, and discloses a high-quality dough fermenter with a rapid circulating heating function, which comprises a fermentation box, a groove is arranged at the bottom of the fermentation box, a vertical pipe is communicated with the bottom of the groove, an anti-blocking box is communicated with the bottom of the vertical pipe, a drain pipe is communicated with the bottom of the anti-blocking box, and a filter screen is arranged on the inner side of the anti-blocking box. A material receiving box is arranged on one side of the anti-blocking box in a penetrating mode, the material receiving box is in sliding connection with the fermentation box, the material receiving box abuts against the filter screen, and the device further comprises an anti-blocking unit arranged in the anti-blocking box. According to the high-quality dough fermenter with the rapid circulating heating function, condensate water is drained in time through a drainage structure, the problems that the humidity in the fermenter is too high, dough adheres and collapses are solved, and meanwhile the risk of microbial contamination is reduced. And the anti-blocking unit continuously cleans impurities on the filter screen, maintains smooth drainage and ensures stable fermentation environment, so that the quality of baked finished products is improved, the maintenance and replacement cost is reduced, and the service life of equipment is prolonged.

The present application relates to the dough processing technical field, particularly to a dough fermentation device with constant temperature and humidity function, including processing bin, the top of processing bin is provided with transparent sealing cover for sealing, the top of transparent sealing cover is provided with humidifier for humidifying the inside of processing bin, and the top of transparent sealing cover is also provided with thermometer for monitoring the temperature of the inside of processing bin, and the outside of processing bin is provided with controller for adjusting the data of humidifier and thermometer, the inside of processing bin is provided with fermentation detection mechanism for cutting dough; the present application is driven to insert cutting knife into the inside of dough accurately and cut out incision through the cooperation of fermentation detection mechanism, embedding mechanism, fermentation tray, cutting knife, electric hydraulic rod and pressure rod and other structures, which can intuitively present the pore state of the inside of dough, so as to facilitate the accurate judgment of fermentation degree by operator, thereby improving the taste of finished food, reducing the waste of raw materials and cost loss caused by misjudgment.

The utility model relates to a fermentation box based on food baking, which comprises a double-door box body, the middle part in the box body is equally divided into two separation cavities by a separation plate matched with the middle part, two groups of clamping strip plates are horizontally and symmetrically arranged in the separation cavities up and down respectively, and tray racks are clamped in the two separation cavities along the clamping strip plates; the tray rack is formed by butting two single racks at intervals; each single frame comprises a main frame of a rectangular three-dimensional structure, and a plurality of layered frames of a structure shaped like a Chinese character'mu 'are horizontally and fixedly connected into the main frame at equal intervals in the long edge direction of the main frame. The main frames of the two single body frames are fixedly connected through an upper fixing plate and a lower fixing plate which are located on the same side face, and an empty groove which can be matched with the partition plate in a clamped mode is formed between the two main frames. According to the tray rack in the fermentation box, an operator can take out or put the whole tray rack from or into the box body at a time, so that the operation process is greatly simplified, and the working efficiency is improved.

This invention relates to the Kluyveromyces marxianus strain and its use, wherein the Kluyveromyces marxianus strain is Kluyveromyces marxianus AMCC30648, deposited with the China Center for the Preservation of Typical Cultures (CCTCC) with deposit number CCTCC NO:M 20222108, or Kluyveromyces marxianus AMCC31343, deposited with the China Center for the Preservation of Typical Cultures (CCTCC) with deposit number CCTCC NO:M 20222111. The Kluyveromyces marxianus strain is characterized by producing a variety of flavor substances at high concentrations. It can be used in fields such as brewing, beverages, and bakeries.

The utility model discloses a leavening device for pastry production and processing, and aims to solve the problems of single function, low efficiency and inconvenience in operation of the existing leavening equipment. The device mainly comprises a fermentation box body, a placement plate, a cover plate, a linkage rod, an electric push rod, a PLC (Programmable Logic Controller), a limiting slide rail and an air hole. A water storage box body and a heating chamber are arranged at the bottom of the fermentation box body, so that a constant-temperature and constant-humidity environment is provided for dough fermentation; the placing plates are transversely arranged, can slide back and forth, and are linked with the cover plate through a linkage rod to realize free opening and closing; the electric push rod controls the position of the placement plate, and the PLC is responsible for intelligent management of the whole fermentation process; in addition, the device is further provided with a limiting sliding rail to ensure stable sliding of the placing plate, and air holes promote uniform heating of the dough. The leavening device not only improves the leavening effect, but also automatically pushes and pulls the placing plate, so that the operation is more convenient and faster.

The utility model discloses a novel self-control constant-temperature fermentation chamber which comprises a fermentation chamber body, a mounting plate is longitudinally arranged on the left side in a cavity of the fermentation chamber body, and first sliding rails are longitudinally arranged on the mounting plate and the adjacent side walls in the cavity of the fermentation chamber body; a bearing plate is arranged between the first sliding rails on the two sides in a sliding mode, a second sliding rail is arranged on the bearing plate, and a drawing plate is arranged on the second sliding rail in a sliding mode. Through the heating pipes, the temperature sensors and the corresponding photographic detectors which are arranged in a layered mode, accurate control over different levels of bread fermentation environments can be achieved; comprising real-time monitoring and adjustment of temperature and humidity. Therefore, it is ensured that each layer of steamed bun is fermented in the most suitable environment, and the fermentation efficiency and quality are improved. Due to the design of the bearing plate and the drawing plate, the bread is very convenient to place and take out, and meanwhile, the fermentation space can be conveniently adjusted according to different bread types or sizes.

The utility model discloses a dough kneading and fermenting all-in-one machine in the technical field of dough kneading machines, which comprises a base and a lifting beam, the lifting beam is fixedly connected to the left side of the top of the base, the right side wall of the lifting beam is provided with a lifting groove, an inner cavity of the lifting groove is connected with a lifting seat in a sliding manner, two sides of the inside of the lifting seat are provided with limiting grooves, and the limiting grooves are connected with the lifting seat in a sliding manner. A limiting column is slidably connected to the interior of the lifting seat, limiting blocks are fixedly connected to the two sides of the limiting column and slidably connected to an inner cavity of the limiting groove, a rack is fixedly connected to the left side wall of the lifting seat, and an electric rotating disc is fixedly connected to the right side wall of the lifting seat; the dough kneading and fermentation integrated machine has the advantages that the dough kneading and fermentation integrated machine is reasonable in structural design, dough can be fermented under the condition of low temperature, the fermentation efficiency can be improved, and the dough kneading efficiency can be improved.

This invention belongs to the field of food manufacturing technology, specifically a sugar fermentation device for pastry processing. It includes a receiving component with symmetrically arranged outer support components on both sides of its outer surface for controlling rotation; an inner processing component located inside the receiving component; and an outer cover component located on top of the receiving component for sealing it. During mixing, the dough is isolated from the inner wall of the fermentation tank, preventing fermentation liquid and dough from adhering to the inner wall. After opening, the inner isolation cylinder can be pulled out for separate cleaning, eliminating the need to clean the inner wall of the fermentation tank. Only the bottom of the inner wall needs to be cleaned directly. This eliminates the need to fill the fermentation tank with cleaning liquid, significantly reducing liquid consumption and achieving rapid cleaning, thus preventing bacterial growth and contamination of the fermenting dough inside the fermentation tank.

The invention belongs to the field of food processing and safety, and provides a preparation method of low-GI triticale whole grain noodles. The optimal formula of the prepared low-GI triticale whole grain noodles comprises 13.60% of triticale modified wheat bran, 12.87% of vital gluten, 13.00% of resistant starch, 4% of Chinese yam powder, 0.8% of Sanzan gum and the balance of triticale flour. The predicted sensory score of the whole-grain noodles is 82.72, the sensory score of the whole-grain noodles obtained through verification experiments is 83.55, the GI value of the whole-grain noodles is 54.93, and the whole-grain noodles are low-GI food; the invention further provides a matched intelligent temperature-control rolling device capable of controlling temperature and humidity and used for noodle production, multiple rolling and low-temperature fermentation functions are integrated, and through cold air diversion and water mist humidification, the temperature and humidity are controllable, and the problems of equipment land occupation and process gaps are reduced.

The application discloses a kind of cake base cradle proofing conveyor unit, belong to food processing technical field, including main part, the side of main part is communicated with feeding part, the other side of main part is communicated with discharging part, the inside of main part is equipped with heating wet part, the inside of main part is equipped with circulating bearing part, and the circulating bearing part is loaded with cake base and is moved in circulation, the lower side of circulating bearing part is equipped with flow guide part, and the blowing direction of hot air is changed by the swing of flow guide part driven by circulating bearing part.

The invention provides a preparation method of raw wet noodles fermented with assistance of a static magnetic field and a fresh-keeping and cooking integrated device for the raw wet noodles. The preparation method of the raw wet noodles comprises the following steps: mixing lysozyme into dough; and putting the dough containing the lysozyme into a static magnetic field for fermentation. Based on the synergistic effect of lysozyme and static magnetic field auxiliary fermentation, the prepared raw wet noodles have good antibacterial and anti-browning performance, the quality of the fresh wet noodles can be improved, in some excellent implementation modes, the browning inhibition rate of the prepared raw noodles reaches 37.092%, and the area proportion of black spots is reduced to 0.03%.