154results about "Provers" patented technology

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 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 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 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%.

The application provides a fermentation mechanism with multi-layer tray fixation, relates to the fermentation technical field, and comprises a hydraulic damping and oil path locking system formed by the cooperation of a groove, a piston block and a push spring; and a linkage mechanism which converts linear motion of a tray into a hydraulic drive signal by the cooperation of a fixing frame, the tray, a moving wheel, a fixing wheel, a belt, a rotating shaft, an intermediate sleeve, an extension rod, an extension sleeve, a double pulley and a tension spring. The mechanism automatically limits the speed by the flow damping of hydraulic oil when the tray is pulled out, and the oil path is locked by the cooperation of the elastic sheet and the groove and the blocking of the intermediate groove by the sealing sleeve when fixation is needed, so that the dough displacement or falling caused by too fast pulling out of the tray is effectively avoided, and the stability and safety of the fermentation operation are significantly improved.

The invention discloses quick-frozen steamed stuffed bun processing fermentation equipment, which comprises a cabinet body, a multi-layer fermentation frame and a temperature and humidity regulation and control system, and further comprises a displacement driving unit, a detection port, a detection arm, a touch pressure detection head, a mechanical sensing unit and a control unit, the control unit controls the displacement driving unit to drive the touch pressure detection head to move to the position over preset dough in the fermentation frame from the target detection port and controls the touch pressure detection head to make vertical downward contact with the target dough at the preset contact speed and press the target dough into the preset depth, and meanwhile pressure and displacement data are collected through the mechanical sensing unit. And based on the pressure and displacement data, calculating rebound characteristic parameters of the pressed dough, so as to judge the fermentation state of the dough according to the rebound characteristic parameters. According to the fermentation equipment, manual subjective judgment is completely replaced, uninterrupted, online and quantitative fermentation state detection without opening a box is realized, the product consistency is ensured, and the production automation degree is improved.

The present application relates to a kind of steamed buns fermentation forming machine.It includes first conveyor belt group, face cake extrusion mechanism, powdering mechanism, slitting mechanism, cutting mechanism, second conveyor belt group and face cake fermentation mechanism;Face cake extrusion mechanism is used to extrude dough with fixed thickness, then extruded face cake is hung to first conveyor belt group and moves back with it, slitting mechanism can cut open and slit face cake, and face cake located in the outer side area of first conveyor belt unit falls from drop hole, then cutting mechanism can segment the face cake after slitting, segmented face cake is automatically separated front and back after being transferred to second conveyor belt group, third conveyor belt on face cake fermentation mechanism can receive face cake from second conveyor belt group, after filling, lifting frame changes height, until all third conveyor belts are filled, then rest and wait for fermentation, realize automatic shaping and fermentation.

The utility model provides a pot body assembly and a cooking utensil, and the pot body assembly comprises a pot body, a pot cover and a pot cover, the stirring structure is rotatably arranged on the cooker body; the driving assembly comprises a protective shell detachably arranged on the cooker body, a driving piece arranged in the protective shell and a transmission mechanism movably arranged on the protective shell, and the transmission mechanism can enable the driving piece and the stirring structure to be connected or disconnected; the unlocking structure is movably arranged on the cooker body and can drive the transmission mechanism to disconnect the driving part from the stirring structure. According to the technical scheme, the problems that in the prior art, the drive part is complex in disassembly process and low in maintenance efficiency are effectively solved.

The utility model belongs to fermentation food technology field, specifically speaking is a kind of fermentation machine for fermentation food of convenient unloading dough, including base and baffle, the base upper end is connected with stirring barrel, the base upper end is equipped with recess, recess is equipped with fetch groove, fetch groove is communicated with the side wall of base, recess is fixedly connected with electric push rod, and electric push rod upper end places fermentation box. The utility model has reasonable structure, and fermentation box can move up and down in base using the telescopic function of electric push rod. When worker fetches dough, need not to climb, just need to operate at fetch groove, effectively prevent the fall, slip and other accidents caused by climbing to fetch dough, effectively protect worker safety and health.

The invention discloses microbial fermentation equipment for pastry production. The microbial fermentation equipment comprises a main machine base, a whipping assembly and a fermentation tank set. The stirring assembly can ascend and descend under the action of the driving mechanism, and extends into the fermentation tank through a stirring rod to stir fermented materials; the fermentation tank group is provided with a multi-shaft driving structure, so that the fermentation tanks can realize autorotation and controlled deflection in the stirring process. Through the synergistic effect of the rotation of the stirring rod and the rotation of the fermentation tank, the overall stirring of the fermented material is realized, and the mixing uniformity is improved; meanwhile, the fermentation tank can incline after fermentation is completed so as to facilitate discharging. The equipment is compact in structure and stable in operation, can improve the fermentation efficiency and reduce the manual operation intensity, and is suitable for a microbial fermentation process in pastry production.

The present application relates to dough fermentation equipment technical field, and disclose a kind of temperature and humidity precision regulation and fermentation PLC control equipment, including fermentation tank assembly, the bottom of fermentation tank assembly is fixedly installed with humidification assembly, and fermentation tank assembly is also equipped with placing assembly, and fermentation tank assembly includes PLC controller, and humidification assembly includes atomizing piece, and PLC controller controls and drives atomizing piece to humidify the internal environment of fermentation tank assembly, and placing assembly includes end rod, the height of end rod is adjustable, and end rod array is placed with dough, after dough fermentation is completed, PLC controller controls to close atomizing piece and stop humidification, and fermentation tank assembly includes front tank plate, and the upper side of front tank plate is movably installed with tank door, and the bottom of tank door is equipped with front air induction machine, and the rear side of front air induction machine is installed with front filter layer, the equipment can automatically reduce the humidity and temperature of fermentation environment after dough fermentation is completed, reduce yeast activity, to prevent dough excessive fermentation.

This application relates to the technical field of dough proofing, and in particular to a circulating airflow structure inside a dough proofing box. The structure includes a proofing box with a hollow interior and an opening on one side, a door rotatably mounted at the opening, and an air supply device mounted on the proofing box. The air supply device includes an air supply duct connected to the inside of the proofing box. An airflow guiding component is also provided inside the proofing box. This component includes a guide plate mounted on the inner wall of the proofing box, and an airflow channel is provided between the guide plate and the inner wall of the proofing box for airflow. Air blown into the proofing box through the air supply duct can be directed to the guide plate and enter the airflow channel. This application has the effect of allowing air to circulate inside the proofing box and improving the proofing efficiency of dough.

The utility model provides a noodle leavening machine, which relates to the technical field of noodle production equipment, and comprises a leavening box body, a plurality of conveying belts arranged from top to bottom are arranged in the leavening box body, the plurality of conveying belts are divided into two groups, one end of the first group is close to the A side of the leavening box body, and a gap D is reserved between one end of the first group and the B side of the leavening box body; one end of the second group is close to the B side of the dough standing box body and a gap C is reserved between the B side and the A side. The dough leavening device has the beneficial effects that due to the design that the conveying belts are arranged in groups and the two groups of conveying belts are used for reverse conveying, flat dough can be turned over in the conveying process, two surfaces of the dough can be in full contact with air, the problem of insufficient leavening of a single surface is avoided, the leavening quality is improved, and the dough leavening efficiency is improved. The dough beating mechanism adopts a combination mode of a dough beating spring and an eccentric wheel, so that the beating action is gentle, the traditional process of manually pressing bamboo into dough is simulated, the mouth feel of the produced bamboo-pressed noodles is closer to that of handmade noodles, and the product quality is improved.

The invention discloses a full-automatic proofing and cooking integrated production line which comprises a preparation frame and a fermentation room, the preparation frame is arranged on one side of the fermentation room, the preparation frame comprises a fixed frame, a movable frame is movably arranged in the fixed frame, universal wheels are arranged at the bottom of the movable frame, and the movable frame enables an object to be processed to enter the fermentation room through the universal wheels; all links of the production line achieve automatic operation through cooperation of a motor, an air cylinder, a detection switch and a control system, frequent manual intervention is not needed, the production yield in unit time is increased, and the large-scale industrial production requirement is met; multiple detection and limiting devices are arranged on the production line, it is guaranteed that conveying and operation of all links are accurate and controllable, and the quality stability of each batch of products is guaranteed; through automatic operation, direct contact between workers and equipment and a high-temperature environment is reduced, manual operation risks are reduced, and potential safety hazards such as skin scalding and respiratory tract stimulation are reduced.

This utility model discloses a proofing chamber, comprising: a proofing chamber, a circulation mechanism disposed on the side wall, a spiral conveyor tower assembly disposed within the proofing chamber, a heat source gas output device for outputting heat source gas, and a humid air output device for outputting humid air. By having the circulation mechanism entirely disposed on the side wall, avoiding its placement at the top, the height within the proofing chamber is maximized, providing space for proofing more pastries. This allows for the accommodation of a large spiral conveyor tower, effectively utilizing the space within the proofing chamber and improving the proofing efficiency of pastries.

An automated transport system is provided for vertically and laterally moving pans or other flat food-supporting objects within a food preparation environment. The system includes a cabinet and a vertical transport device having first and second rotatable elements that define corresponding support surfaces for engaging and vertically advancing a plurality of pans in a stacked arrangement. A lateral transport device extends into a dispensing area beneath the vertical transport device and receives a pan released from the support surfaces. The lateral transport device displaces the pan from a first position beneath the vertical transport device to a second position laterally offset from the cabinet, such as through a pan-receiving opening of an adjacent food preparation station.

The utility model belongs to the technical field of food processing, and particularly relates to full-automatic dough leavening and leavening integrated equipment which comprises an equipment body, the equipment body comprises a rack, a plurality of layers of steaming cavities which are arranged up and down are arranged in the rack, one end of each steaming cavity is provided with a feeding port, and the other end of each steaming cavity is provided with a discharging port. A conveying device is arranged in each steaming cavity, the equipment body further comprises a feeding device arranged at the position of the feeding port and / or the discharging port, the feeding device comprises a driving frame, a lifting frame and a conveying belt assembly, one end of the conveying belt assembly is connected with the driving frame, and the other end of the conveying belt assembly is connected with the lifting frame. The lifting frame can drive one end of the conveying belt assembly to ascend and descend to adapt to steaming cavities of different heights. The continuous feeding and discharging of the feeding device can be met, continuous steaming is realized, and the steaming efficiency is remarkably improved. In addition, the equipment is automatically controlled by a single-chip microcomputer, so that the operation is more convenient.

A dough carrier assembly (100) for use in a proofer is described. The assembly comprises a base frame (120) and a proofer pocket (150). The base frame (120) comprises coupling means (220) arranged to couple the base frame to a tray of the proofer. The base frame also comprises an opening (125) arranged in the center of the base frame, and at least one magnetic base frame element. The proofer pocket (110) comprises a pocket frame (150), wherein the pocket frame (150) comprises at least one magnetic pocket frame element (195). In an assembled state, the proofer pocket (110) is magnetically connected to the base frame (120) via a magnetic force between the at least one magnetic pocket frame element (195) and the at least one magnetic base frame element.

The utility model relates to the technical field of pastry food processing, in particular to a uniform temperature and humidity fermentation chamber which comprises a chamber body, an adjusting mechanism is mounted in the chamber body and comprises a horizontal air pipe, an air return port is arranged at one end of the horizontal air pipe, and a circulating fan and a heat exchanger are mounted in the horizontal air pipe. The other end of the horizontal air pipe is communicated with a vertical air pipe, an air outlet is formed in the bottom end of the vertical air pipe, a vertical partition plate is installed at the air outlet and divides the air outlet into a direct blowing area and a humidifying area, a humidifying pipe is arranged on the inner side of the vertical partition plate, and air spraying holes are formed in the bottom of the humidifying pipe. A temperature and humidity sensor is installed at the air return opening. The vertical partition plates are arranged to block airflow in the humidifying area, blow the airflow downwards to the bottom face of the room body, diffuse the airflow and then rise to participate in circulation, steam is prevented from being directly blown to pastries, fermentation uniformity is guaranteed, the humidifying pipe is arranged at the air outlet, the path of the steam in the air pipe is shortened, and therefore the condensation risk of the inner wall of the air pipe can be reduced.

The present application relates to the technical field of fermentation, and particularly relates to a dough fermentation temperature control device, which comprises a fermentation box, a heating device, a cooling device, a rotating shaft, a dough supporting tray, a dough elasticity detection device, a data analysis module, an initial heating power determined according to a difference between a fermentation box temperature and a target fermentation temperature, a second heating power obtained by judging whether the initial heating power of the heating device needs to be adjusted according to a comparison result of a fermentation temperature rising slope, a judgment of whether to start the cooling device or detect a current dough fermentation temperature or continue to heat the dough with the second heating power according to a comparison result of the fermentation temperature, a judgment of whether to detect a dough volume according to the comparison result of the fermentation temperature, and a second constant heating power obtained by adjusting the second heating power according to a comparison result of a volume growth curve. The dough fermentation temperature in the fermentation process is adjusted by measuring the dough temperature, volume and elasticity, so as to ensure the accuracy of the dough fermentation.

The utility model relates to a leavening and baking integrated oven, which belongs to the technical field of ovens and comprises an oven body, a baking chamber is arranged on the upper portion inside the oven body, and two leavening chambers are arranged on the lower portion inside the oven body. Compared with the prior art, the oven has the advantages that the oven body integrates a traditional separated fermentation box and an oven, the fermentation function and the baking function can be integrated, the purpose of one machine with double purposes is achieved, the oven body adopts the vertical layered design, the problem of large occupied space of the oven body can be solved, and through the effect of the electric heating pipe, the oven body is more convenient to use. According to the baking device, baking food can be heated at a high temperature, waste heat in the baking chamber can be transmitted into the three branch pipes through the arrangement of the ventilation pipes and finally enters the corresponding fermentation chambers, yeast is more active in a warm environment, and through the mode, the baking waste heat can be reasonably utilized, so that energy consumption can be reduced.

The utility model provides a cook machine with a heating function, which comprises a base, a machine body and a pot body, the machine body is fixed on one side of the base, a mounting cavity is arranged below the base corresponding to a stirring head of the machine body, a heating device is arranged in the middle of the mounting cavity, and a temperature sensing controller is arranged on the heating device. The temperature sensing controller controls the heating device to work according to the set temperature, the bottom of the pot body is embedded in the installation cavity and makes contact with the heating device and the temperature sensing controller, and the temperature sensing controller is used for monitoring the temperature of the pot body. The chef machine is provided with the adding device, the pot body can be heated to a proper temperature, dough fermentation is facilitated, and the dough fermentation time is shortened. And preheating and temperature setting can be carried out, so that chocolate blocks can be dissolved for use.