47results about How to "Improve baking quality" patented technology

The invention relates to a multi-layer conveying belt tea leaf fragrance extraction machine and a control method. The fragrance extraction machine comprises a PLC control unit, an automatic tea leaf feeding unit, a fragrance extraction and baking unit and an automatic tea leaf discharging unit, wherein the automatic tea leaf feeding unit comprises a vertical elevator and an automatic tea leaf weighing device, and the fragrance extraction and baking unit comprises a transferring conveying belt, a transverse leaf evening device, a longitudinal leaf evening device and a multi-layer conveying beltbaking unit; and the transferring conveying belt is arranged below a discharge port of the automatic tea leaf weighing device and conveys tea leaves to the multi-layer conveying belt baking unit, thetransverse leaf evening device moves in the length direction of the transferring conveying belt to evenly scrape the tea leaves on the transferring conveying belt, the longitudinal leaf evening device moves in the width direction of the transferring conveying belt to evenly scrape the tea leaves on the transferring conveying belt, and the multi-layer conveying belt baking unit comprises a plurality of layers of conveying belts for conveying the tea leaves from top to bottom and heating baking units arranged on the two sides of the conveying belts. The multi-layer conveying belt tea leaf fragrance extraction machine and the control method solve the problem that the tea leaves are stacked on the conveying belts, and guarantees the tea leaf baking uniformity.

The invention relates to a method and a device for the ventilation in primary tobacco baking in a bulk curing barn, which belong to the technical field of cured tobacco curing. Stratified air supply is adopted according to the layer number of tobacco which is placed in a tobacco chamber of the bulk curing barn; a horizontal blast tube is arranged in the centre of each layer along the length direction of the tobacco chamber to supply air to the two sides; the horizontal blast tubes of all the layers are connected with vertical blast tubes; and the air is returned at the lower part of the tobacco chamber in a centralized way to reduce the temperature distribution non-uniformity in the horizontal and vertical directions in the tobacco chamber. A stratified air supply type ventilation device for the primary tobacco baking in the bulk curing barn consists of a circulating fan, an air supply main, a plenum chamber, the vertical blast tubes, the horizontal blast tubes, an air diffuser, blast tube brackets, a moisture outlet, a return air inlet, an air heating furnace, a baffle and an air tuyere. The method and the device for ventilation in the primary tobacco baking in the bulk cuing barn improve the tobacco baking quality and reduce the energy consumption of tobacco baking.

The invention discloses conditioning cream for egg tart pudding and application of the conditioning cream.The conditioning cream is prepared from, by weight, 80-200 parts of vegetable oil, 0-20 parts of glucose, 1-200 parts of white granulated sugar, 0-200 parts of sugar alcohol, 50-100 parts of butterfat, 50-100 parts of milk powder, 100-250 parts of liquid whole eggs, 0-100 parts of liquid egg yolks, 60-120 parts of emulsifier, 0.1-0.5 part of carrageenan, 0.1-5 parts of phosphate buffer salt, 0.5-2 parts of edible salt, 0-2 parts of flavoring essence and the balance water, and the raw materials are added to 1,000 parts.The conditioning cream can replace traditional manual liquid egg tars and pudding liquid, time and labor are saved, the quality is stable, frost resistance and high temperature resistance are achieved, user using or DIY is convenient, the conditioning cream can also be added to desserts to enhance the flavor, and the baking quality is improved; the conditioning cream is moderate in milk flavor, the egg flavor is rich, high temperature resistant baking is achieved, the unique flavor of animal fat is achieved, and use is convenient; meanwhile, the texture state of a product is improved, the stability is good, baking resistance and collapsing are achieved, and the Portuguese-style egg tart or Hong Kong-style egg tart state can be achieved through baking according to needs.

The invention discloses a multifunctional intelligent heat pump baking device which mainly comprises a baking room (1), a heat-transfer medium delivery pipeline (3), a condenser (4), an expansion valve (5), a compressor (6), an evaporator (7), a dehumidifying heat recovery port (8), a fresh air supply port (9) and a temperature and humidity sensor (10). A mounting port of the condenser (4), the dehumidifying heat recovery port and the fresh air supply port are arranged on the baking room, the evaporator is arranged at the dehumidifying heat recovery port, an outlet end of the condenser is communicated with an inlet end of the evaporator through the expansion valve, an outlet end of the evaporator is communicated with an inlet end of the condenser through the heat-transfer medium delivery pipeline, and the compressor is connected to the heat-transfer medium delivery pipeline. Energy stored in environmental media and dehumidifying heat energy in the baking room can be utilized by the aid of a heat pump, air is heated by a heat-transfer medium circulating system to dry materials, so that emission of waste gas can be reduced effectively, environmental protection can be achieved, complicated manual operation is simplified, material baking quality is improved, and baking can be controlled automatically and precisely.

The invention discloses a grain bread fermenting technology. The technology comprises the following steps that S1, primary flour mixing is carried out, wherein 300-400 parts of wheat flour, 550-760 parts of rye flour, 10-15 parts of white granulated sugar, 600-735 parts of water, 50-80 parts of bread improver containing xylanase, 4.6-7 parts of dry yeast and 10-25 parts of lactobacillus leaveningagent are mixed and stirred; S2, primary fermentation is carried out on dough prepared in S1, wherein the fermentation temperature is 22-35 DEG C, the humidity is 65-78%, and fermentation is carried out for 3-4 h; S3, 130-170 parts of wheat flour, 235-286 parts of rye flour, 45-60 parts of salt, 14-16 parts of white granulated sugar and 257-315 parts of water in the raw materials are mixed and added into the dough prepared through primary fermentation in S2, and secondary stirring is carried out; S4, secondary fermentation is carried out on the dough obtained after secondary stirring in S3, wherein the fermentation temperature is 25-35 DEG C, the humidity is 70-78%, and the fermentation time is 20-40 min; S5, the dough obtained after secondary fermentation in S4 is cut, shaped and leavened. The technology has the advantages that prepared bread is higher in nutritive value and relatively good in taste and flavor.

The invention discloses a method for improving the flour processing quality by applying recombined wheat endoplasmic reticulum sulfydryl oxidordeuctase, and belongs to the scientific field of genetic engineering and cereals. The method comprises the following steps: protokaryon expresses and purifies the recombined wheat endoplasmic reticulum sulfydryl oxidordeuctase, uniformly stirring the recombined enzyme with flour, sugar, salt (NaCl), plant oil, yeast powder and water to form dough, cutting, weighing, forming and fermenting the formed dough, and baking the dough to obtain a bread finished product. According to the adding level, 0.05 to 0.2 percent (w/w, flour-based) of the recombined wheat endoplasmic reticulum sulfydryl oxidordeuctase is added. The recombined wheat endoplasmic reticulum sulfydryl oxidordeuctase used in the method can obviously improve the flour processing quality, to improve the baking quality such as the specific volume, the height-diameter ratio, the elasticity and the hardness of bread; the improvement effect is equivalent to that of a strong chemical reinforcement agent (azodicarbonamide). Therefore, the recombined wheat endoplasmic reticulum sulfydryl oxidordeuctase can replace the strong chemical reinforcement agent (azodicarbonamide) to be used in the industry of flour product processing.

The invention discloses a printed circuit board drying device which comprises a body, wherein the body is internally provided with an air blowing device, a hot air device and a conveying device, wherein the conveying device is an upper carrier roller and a lower carrier roller which are arranged on the body; the front end of the conveying device is provided with the air blowing device; the air blowing device comprises an air blower; the air blower is connected with an upper air intensifying air knife and a lower air intensifying air knife through air pipes; air outlets on the air intensifying air knives are positioned on a clearance between the upper carrier roller and the lower carrier roller; the rear end of the conveying device is provided with the hot air device; the hot air device comprises an air blower; the air blower is connected with an upper hot air knife and a lower hot air knife by air pipes through a heater; and air outlets on the hot air knives are positioned on the clearance between the upper carrier roller and the lower carrier roller. The effective design enables residual solvents attached to a circuit board to be volatilized rapidly, and the braking quality of the printed circuit board is improved greatly.

The invention discloses an intelligent frequency conversion control method for a circulating fan during tobacco leaf curing in a descending bulk curing barn. After tobacco leaves are loaded into a curing barn as required and begin to be cured, an intelligent variable-frequency regression equation is constructed according to the following ten conditions in sequence, and the intelligent variable-frequency regression equation is constructed according to changes of parameters such as the target dry-wet bulb temperature, the actual dry-wet bulb temperature and the upper and lower shed tobacco leaftemperature difference set in each stage. According to the importance and contribution degree of the target dry bulb temperature difference (a), the upper and lower shed temperature difference (b) andthe wet bulb temperature difference (c) in each baking stage to the tobacco leaf baking process, coefficient assignment is conducted, the coefficient range is 0-1, and beneficial guarantees are provided for improving the softness of tobacco leaves, increasing the aroma and oil content of the tobacco leaves, enhancing the chromaticity of the tobacco leaves and avoiding stiffness.

The invention discloses an intelligent frequency conversion control method for a circulating fan during tobacco leaf curing in an ascending type bulk curing barn. After tobacco leaves are loaded intoa curing barn as required and begin to be cured, an intelligent variable-frequency regression equation is constructed according to the following ten conditions in sequence, and the intelligent variable-frequency regression equation is constructed according to changes of parameters such as the target dry-wet bulb temperature, the actual dry-wet bulb temperature and the upper and lower shed tobaccoleaf temperature difference set in each stage. According to the importance and contribution degree of the target dry bulb temperature difference (a), the upper and lower shed temperature difference (b) and the wet bulb temperature difference (c) in each baking stage to the tobacco leaf baking process, coefficient assignment is conducted, the coefficient range is 0-1, and beneficial guarantees areprovided for improving the softness of tobacco leaves, increasing the aroma and oil content of the tobacco leaves, enhancing the chromaticity of the tobacco leaves and avoiding stiffness.

The present invention provides a method for fertilizing tobacco leaf, nutrient absorption content of flue-cured tobacco during growth process is different, the whole growth period is divided into two stages for fertilization, and the method comprises the following steps: a, during transplanting of the flue-cured tobacco, 7.5kg of nitrate ammonium phosphate with the nitrogen content of 30%, 2.5kg of calcium superphosphate with the phosphorus content of 16% and 27.5kg of a potash fertilizer are applied to a field by row fertilization as a base fertilizer; and b, in about 30th d of the growth of the flue-cured tobacco, topdressing of 6kg of the potash fertilizer is performed while earthing; during the whole growth and development period of the flue-cured tobacco, in each mu of the field, total amount of 25-35kg of the potash fertilizer, total amount of 7.5-8.0kg of the nitrate ammonium phosphate with the nitrogen content of 30%, and total amount of 2.5-3.0 kg of the calcium superphosphate with the phosphorus content of 16% are applied. The method improves the baking quality and drought resistance of the flue-cured tobacco, infection rate of wildfire disease and tobacco mosaic disease of the flue-cured tobacco are reduced respectively by 50% and 23%, and the method meets potassium absorption in the growth period of the flue-cured tobacco, and has very strong practicability.

The invention discloses a sensory evaluation method for predicting baked food based on a BP neural network. The method comprises the steps that S1, baking the baked food under different cooking conditions; S2, performing fuzzy sensory evaluation on the baked food to form a fuzzy sensory score; S3, creating data sets of different cooking conditions and fuzzy sensory scores of the baked food; S4, constructing an artificial neural network learning model based on a BP algorithm by taking different cooking condition data of the baked food data set as an input layer and taking the fuzzy sensory score as an output layer, and training until the artificial neural network learning model is stable; and S5, taking different cooking condition data of the unknown baked food as an input layer, and predicting a fuzzy sensory score of the unknown baked food according to the artificial neural network learning model. The cooking effect of the food can be predicted through the cooking parameters, the prediction accuracy of the model is high, cooking condition reference can be conveniently provided for a user, and the cooking effect of the steaming and baking integrated machine is predicted.

The invention provides a pulsating infrared peanut baking process and equipment, which are characterized in that the pulsating infrared peanut baking equipment is adopted; peanuts are baked by using the pulsating infrared peanut baking process; the pulsating infrared peanut baking process is as follows: the infrared radiation intensity is 1-3 kW/m2; the pulsating power supply duration is 8-12 s; the pulsating power-off duration is 8-12 s; the baking temperature is 178-188 DEG C; the baking duration time is 6.8-9.2 min; the interior part of a box body is horizontally divided into a plurality of layers through clapboards; a set of conveying device driven by a transmission device is arranged in each layer; a plurality of small holes are arranged on conveying chain plates; various conveying chain plates are supported on a guide rail to form groove-shaped material channels; far infrared radiation devices are arranged above and below various channels; a guide groove is arranged below the ends of the channels; a plate shifting mechanism is respectively arranged at the reversing positions at the two ends of the conveying device; a feeding hole is arranged on the top of the box body; a fan is installed on the box body; and a discharging hole is arranged at the bottom of the box body. The pulsating infrared peanut baking process and equipment disclosed by the invention have the advantages of being rapid in baking speed, high in thermal efficiency and good in product quality.

The invention discloses a baking control method and device of baking equipment, the baking equipment and a toaster. The baking control method comprises: obtaining controlled gear information of bakedfood; identifying the type of the baked food; judging whether the type of the baked food belongs to a preset color food type or not; and if yes, calling the target baking color corresponding to the controlled gear information according to the association mapping, and adjusting the baking parameters of the baking equipment according to the baking process color change of the baked food until the current baking process color of the baked food reaches the target baking color. Association mapping is carried out on the gears, the corresponding target baking tastes and the target baking colors; in the actual baking process, each gear does not have specific time control, but the baking parameters of the baking equipment are adjusted according to the baking process color change of the baked food inthe baking process, so that a user can select the corresponding baking gear according to the own taste requirement, the operation process of the user is simplified, and the baking quality of the foodis improved.

The invention relates to a fertilizing method for lowering the infection rates of wildfire disease and mosaic disease of tobacco leaves and improving drought resistance of flue-cured tobacco. The method comprises the steps of applying 25-35 kg of pure potassium, 7.5-8.0 kg of pure nitrogen and 2.5-3.0 kg of pure phosphorus to each mu of land; in the transplanting process, applying 7.5 kg of pure nitrogen, 2.5 kg of a phosphatic fertilizer and 27.5 kg of a potash fertilizer in a furrow-application mode; when flue-cured tobacco grows to the about 30 day, dressing a potash fertilizer, wherein the pure potassium content is 6 kg, and conducting ridging at the same time; applying a base fertilizer in a furrow-application mode, wherein the depth is 20-25 cm below the soil layer, the combined application ratio of a citrate-soluble potash fertilizer to a potash fertilizer special for tobacco is 3: 1, the combined application ratio of woody peat to carbonized flue-cured tobacco straw is 9: 1, and the woody peat content of the dressed potash fertilizer is 9%. According to the flue-cured tobacco planted through the fertilizing method, the infection rates of wildfire disease and mosaic disease are lowered by 50% and 23% respectively, the drought situation under the drought condition is mitigated to a certain extent, and great practicability is achieved.

The invention discloses a gas flow ascending type dense loose tobacco curing barn condensing water collecting device. The gas flow ascending type dense loose tobacco curing barn condensing water collecting device comprises a curing barn; guide rails are arranged on the walls of the two sides of the curing barn; guide wheels are arranged in the guide rails; sponge brush machine frames are arrangedon the guide wheels; sponge is arranged on the sponge brush machine frames; a water brush process motor and a water brush return motor are arranged in the curing barn; output shafts of the water brushprocess motor and the water brush return motor are connected with rope wheels; water-collecting grooves are formed in the guide rails; water-removing extruding plates are arranged above the water-collecting grooves; the upper ends of the water-removing extruding plates are connected with water-removing extruding motors; and the lower ends of the water-collecting grooves are connected with water discharging pipes. The gas flow ascending type dense loose tobacco curing barn condensing water collecting device is suitable for the gas flow ascending type dense curing barn and is used for collecting condensing water formed on the top layer of the curing barn in the baking yellowing stage or in the color fixing early stage, so that the moisture discharging pressure is reduced and the baking energy consumption is reduced; on the other hand, the gas flow ascending type dense loose tobacco curing barn condensing water collecting device can prevent the condensing water on the top layer from gathering and dripping on the tobaccos of a top platform, avoids the problem that large area tobaccos in the curing barn are mildew and rot and indirectly improves the baking quality of the tobaccos.

The invention discloses a microwave and far infrared composite baking method for improving the quality of aged Tieguanyin and belongs to the technical field of tea processing. Microwave and far infrared composite baking of the aged Tieguanyin is performed. Microwave baking heating is intermittently carried out at a temperature of 50 DEG C to 60 DEG C for 2-3h, and the microwave frequency is from 2,450 MHz to 3,000 MHz. Then, far infrared baking is adopted, the far infrared heating temperature is from 90 DEG C to 100 DEG C, the wavelength is from 40 microns to 100 microns, and the baking lasts 4-5 h. The aged Tieguanyin which is treated by microwave and far infrared composite baking has flower scent or fried rice scent, the bitter taste is changed into a fresh and mellow taste, and the quality of the aged Tieguanyin is obviously improved.

The invention discloses a dehumidification method of heat pump curing equipment and the heat pump braking equipment. The heat pump curing equipment a heat pump set for adjusting temperature in a curing barn, and further comprises a humidity sensor for adjusting humidity in the curing barn, and a condensation device which is turned on when the monitored humidity value exceeds the preset humidity value. By arranging the condensation device capable of being turned on or off according to the humidity value in the curing barn, the vapor in the curing barn can be condensed to reduce the humidity, the condensation device which is turned on and off according to the humidity can improve the working efficiency of a compressor; the running cost is reduced, and a condition that curing barn constant temperature and effect-raising are bad since the operation of directly draining the humidity from the curing barn directly takes away a large amount of high-temperature gas is avoided; the better dryingeffect can be reached, the curing cycle of curing the tobacco leaf and like crops is shortened, the essential taste of the tobacco leaf and like crops cannot be taken away in the dehumidification process, and the tobacco leaf curing quality is improved.

The invention discloses a high activity bitter gourd dietary fiber oxidation resistance bread granulated flour and a preparation method thereof, which is prepared with the following components based on the weight proportion: momordica charantia residue 500-600, wheat bran 200-230, cheese powder 50-60, perilla leaf supper micro-powder 50-60, cake flour 1000-1200, seaweed gel 20-23, garlic husk dietary fiber 30-35, tea seed soil 15-18, fluffy powder 5-6, fish meal powder 30-35, lentinan 10-12 and dried tangerine peel antioxidant 10-12.The high activity bitter gourd dietary fiber oxidation resistance bread granulated flour has the advantages of good processing performance and excellent baking quality. Besides, when the bread granulated flour is used for making bread, the bread granulated flour is better than common bread flour at various aspects such as mouthfeel, digestibility and so on. The bread granulated flour also has the advantages of rich nutrient and reasonable collocation.

The invention provides a wheat reviving elongation stage topdressing fertilizer and application thereof in wheat cultivation. The fertilizer comprises a nitrogen source, a water-retaining agent, aminoacid, a nitrification inhibitor, a phosphorus source, a potassium source, a sulfur source, a zinc source, a boron source and a manganese source. The fertilizer disclosed by the invention is rich in various nutrient substances, and particularly the water-retaining agent, the amino acid and the nitrification inhibitor are added, so the mutual inhibition among all elements is reduced, and the growthrequirements of wheat, especially the requirements of different nutrients in the reviving and elongation stage, are met. The fertilizer is applied to wheat land parcels in the reviving elongation stage in cooperation with spring irrigation, nutrient supply conforms to the fertilizer requirement law of wheat, and the fertilizer has the advantages of being quick-acting, slow-release, long-acting, efficient and the like, can effectively improve the nitrogen production efficiency, improve soil, improve the wheat quality and increase the wheat yield and is suitable for large-scale application.