Constant-temperature and constant-humidity fermenting box

Abstract

The invention relates to a constant-temperature and constant-humidity fermenting box. The fermenting box comprises a box body, a transmission device, a sterilizing device, a heating device, a humidifying device and a control center, wherein a first push-pull window is arranged at the upper part of the left side of the box body, a second push-pull window is arranged at the lower part of the right side of the box body, box doors are arranged on the front side of the box body, observation windows are arranged on the box doors, a drain valve is arranged at the bottom of the box body, and an exhaust hole is formed in the bottom of the box body and is communicated with the drain valve; the transmission device is mounted in the box body and comprises a motor, a transmission gear set, a series of transmission gears and a series of transmission chains, the transmission gear set is connected with the motor, and the transmission gears and the transmission chains are matched with each other; the heating device comprises an air filter screen, an air blower, a fan cover, heating wires, a partition board and a temperature sensor; the humidifying device comprises a moisture generator, a water tank, a moisture atomizer and a humidity sensor. Fresh wet noodles fermented by the constant-temperature and constant-humidity fermenting box are adequately fermented and are bright in color and long in shelf life, and the chewiness of the noodles is enhanced.

Description

technical field [0001] The invention relates to a constant-temperature and constant-humidity proofing box, in particular to a constant-temperature and constant-humidity proofing box for producing fresh wet noodles. Background technique [0002] Due to the high moisture content of fresh wet noodles, they are easily contaminated by microorganisms in the process of production and storage, which will cause spoilage, which will seriously affect the quality, nutritional value and storage period of noodles. At present, some manufacturers of fresh wet noodles directly modify the equipment for producing dry dried noodles to produce fresh wet noodles. However, because the equipment cannot meet the characteristics of fresh wet noodles, the product quality cannot be guaranteed. Therefore, the primary issue in the industrialized production of fresh wet noodles is the modernization of the production process, the design and transformation of production equipment, and the emphasis is on the...

AI Technical Summary

Problems solved by technology

However, due to the long period of time in the proofing box, and the high water content and temperature of the dough strips, it is very easy for a large number of microorganisms to proliferate in this link and affect the product quality, so it needs to be modified to reduce bacteria

In addition, since the proofing process is very important for the formation of gluten in the dough, and the formation of gluten is closely related to moisture and temperature, the control of humidity and temperature is also very critical for the proofing process. The temperature and humidity cannot be effectively monitored and adjusted in real time, so that the proofing and curing environment is easily affected by external environmental factors (temperature, humidity, etc.)

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