A spraying system on the surface of baked food

Abstract

The invention discloses a baked food surface spraying system which comprises a feeding mechanism, an air supply mechanism, at least two atomizing nozzles connecting the feeding mechanism with the air supply mechanism, and a blank conveying belt; the atomizing nozzles are mounted on the upper side and the lower side of the blank conveying belt respectively; the feeding mechanism comprises a feed liquid mixer, a delivery pump, a filter storage bucket, a spraying pump, a feed liquid pressure stabilization device and a feed liquid throttle valve which are connected with one another sequentially; the air supply mechanism comprises an anti-backflow device, an air pressure regulating valve, an air filter and an gas source valve, which are connected with one another through connecting pipes in sequence. The baked food surface spraying system is simple in structure and reasonable in design; the feed liquid throttle valve is regulated to stabilize the spraying amount according to feed liquid different in flavor, so that the plurality of sets of atomizing nozzles can work normally; the system is particularly suitable for spraying the surface of fried blank to form different flavors through baking, and solves the problems of flavor component loss, higher acid value of frying oil, rancid grease, higher oil content of finished products, and the like caused by the reason that the blank is tasty in a sprayed manner and dewatered in a fried manner.

Description

technical field [0001] The invention relates to a material spraying system on the surface of baked food, which belongs to the technical field of food processing equipment. Background technique [0002] At present, there are many kinds of baked food sold in the market, and there are two types of flavor changes: one is to add flavor ingredients directly to flour and other base materials, add water and mix them, and then bake them to obtain products with different flavors; the other is to add flour, etc. The base material is mixed with water, and after frying or hot air drying and dehydration, the flavoring agents with different flavors are mixed with a certain proportion of water, sprayed or thrown on the surface of the dehydrated blank with a spinning disc, and then baked twice. The products processed by the second method are widely used because of the characteristics of many flavor changes, strong taste layers, and less loss of flavor raw materials in the production process....

AI Technical Summary

Problems solved by technology

However, the technical bottleneck of using the second method (the product obtained by mixing flavorants with different flavors with a certain proportion of water or spraying them on the surface of the dehydrated billet, and then dehydrating and baking twice) is that there are The phenomenon of large changes in the amount of material liquid, uneven feeding, high consumption of material liquid, and easy clogging of nozzles by spraying or using a spinning disc will have a great impact on the desired taste and subsequent baking dehydration

[0003]The reason is that the existing spraying system cannot balance the balance relationship between the intake and the feed. Along the direction of pressure transmission, the pressure of the atomizing nozzle will drop, which makes it impossible to overcome the influence of different viscosity, density liquid and filter storage tank liquid level changes on the spray volume and atomization effect.

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