Equipment for producing round steamed bread

Abstract

The invention pertains to the technical field of food machinery and relates to producing equipment of round steamed bread. The equipment is provided with the following settings from front to back in sequence: a squash device (100), an incline plane transportation device (200), a winding device (300), a cutting device (400) and a molding device (500). Each device is connected by conveying belt. The squash, winding and cutting devices are added before the molding process. The process steps are as follows: paste is squashed into dough sheet; dough roll is made of the dough sheet through the winding device; then the dough roll is cut, molded to form a clear inner structure layer and improve the brightness of the steamed bread surface and enable the steamed bread to be tasted puckering. The molding process of the invention simulates manual entwisting molding process, which enables the steamed bread inner structure to be difficult to be torn and broken, maintains the sourdough network completely and evenly, has high molding efficiency, and at the same time improves the appearance quality of the dough.

Description

technical field [0001] The invention belongs to the technical field of food machinery, and relates to a staple food steamed bun production machine, in particular to a round steamed bun production equipment. Background technique [0002] As the most important staple food in my country, steamed bread has a huge consumption. The annual consumption of flour has exceeded 30% of the total flour consumption in the country, reaching 10 million tons per year. With the improvement of people's living standards and the accelerated pace of life, steamed bread consumption is mostly They have switched to purchasing from outside, and the requirements for the safety, hygiene and quality of steamed buns are getting higher and higher. However, the existing processing methods of steamed buns in my country are mainly homemade and workshop processing, which can no longer adapt to the market in terms of hygiene, safety and quality. need. The industrialization and industrialization of staple food pr...

AI Technical Summary

Problems solved by technology

[0002] As the most important staple food in my country, steamed bread has a huge consumption. The annual consumption of flour has exceeded 30% of the total flour consumption in the country, reaching 10 million tons per year. With the improvement of people's living standards and the accelerated pace of life, steamed bread consumption is mostly They have switched to purchasing from outside, and the requirements for the safety, hygiene and quality of steamed buns are getting higher and higher. However, the existing processing methods of steamed buns in my country are mainly homemade and workshop processing, which can no longer adapt to the market in terms of hygiene, safety and quality. need

The industrialization and industrialization of staple food production is the inevitable development direction of my country's staple food, but the machine-made steamed buns currently sold in the market cannot reach the level of handmade steamed buns in terms of taste, skin brightness, shape, and internal structure.

[0003] At present, in the production equipment of round steamed buns, there are mainly four processes of dough mixing, forming, proofing, and steaming. After the flour is kneaded into dough, it is directly formed. The simple dough mixing process cannot form a fully uniform gluten network, so the internal structure of steamed bun Rough, with cavities, bad taste, and poor surface brightness. In addition, the current domestic staple food steamed bun forming equipment can be divided into two categories: double-screw extrusion forming and disc rolling forming, but these two types of products have great differences. The defect is that the forming rate of twin-screw extrusion is low at one time, and the forming rate is only about 40%, and the same batch of noodles needs to be processed three to four times to basically complete the forming of all the dough blanks. Steamed buns have great differences in taste, internal structure level, and skin brightness, which causes the quality of steamed buns to be unstable. At the same time, the double-screw extrusion conveying has a great destructive effect on dough, and the gluten is torn and cut off, which directly affects the quality of steamed buns. The quality and operation are relatively cumbersome, and because one end of the extruded steamed bun is spiral, in order to ensure the appearance of the steamed bun, it must be manually placed downwards, the degree of automation is too low, and the labor intensity is high, while the disc Ball forming, because the shape of the formed steamed buns is irregular, the surface is rough, and the yield is low, it has been gradually eliminated by the market

Images