Steamed bread leavening technical process and apparatus

Abstract

The present invention discloses steamed bread leavening technical process and apparatus. The steamed bread leavening process includes humidifying the leavening environment with cool and humid air and heating the leavening environment with hot blower so as to maintain the relative humidity of 100 %. The present invention can make the steamed bread possess smooth surface, high brightness, soft hand feeling and long preservation period. The steamed bread leavening apparatus includes moisture generator in the upper part and hot blower in the lower part. The present invention has separated control of humidity and temperature and thus simplified humidity control, high control precision, and constant temperature and humidity inside the leavening apparatus.

Description

Technical field [0001] The patent of the invention relates to a steamed bun proofing process and a proofing device for realizing the process. Background technique [0002] Nowadays, the process requirements for the proofing of steamed buns are that the proofing temperature is 35-38℃ and the relative humidity is controlled at 80-85%. However, in actual operation, it is found that the relative humidity of 80-85% cannot meet the needs of proofing steamed buns. Under high humidity conditions, the humidity is low, and the surface of the steamed buns is less condensed. The proofed steamed bread is easy to dry or even crack. The steamed steamed bread is not smooth and has poor brightness. In addition, the current proofing process uses heated water to generate heat. The steam heats and humidifies the proofing environment. In this way, the humidity and temperature have a strong correlation. When the optimum temperature for proofing is 35-38℃, the amount of steam is small, and the humidity...

AI Technical Summary

Problems solved by technology

The existing proofing equipment has many defects: the first one uses steam to heat and humidify, and the temperature and humidity are interrelated and cannot be controlled separately

For the second type mentioned above, when the steamed bread process requires high humidity, the water vapor here is hot steam, and the temperature is easy to cause temperature accumulation in the box, which eventually makes the temperature in the proofing equipment uncontrollable. If a certain temperature is controlled at 35-38 ℃, the humidity inside the box is low, causing the surface of the steamed buns to be dry and easy to crack; in addition, the humidity control of the existing equipment is generally completed by using a resistive humidity sensor, but due to the frequent temperature difference between the sensor and the box, the surface of the sensor will condense, making The surface humidity of the humidity sensor is always 100%, so it is impossible to measure and control the humidity normally; thirdly, the humidification part of the existing proofing equipment uses the resistance wire to heat the water in the water tank to make the water generate steam for humidification. Larger, greater inertia, when the humidity and temperature in the box reach the set value, water vapor will continue to be generated, and the temperature and humidity in the box will continue to rise, so the temperature and humidity control is not accurate

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