Quantitative dough mixing and fermentation device for food fermentation

Abstract

The invention discloses a quantitative dough mixing and fermentation device for food fermentation. The quantitative dough mixing and fermentation device comprises a high-accuracy quantitative fermentation device, a fixed support block, a connecting base, a fermentation liquid filling opening, a feeding cover plate, a water filling opening and a water storage tank, wherein the fixed support block is arranged at the lower end of the connecting base and is connected with the connecting base by a welding mode; the high-accuracy quantitative fermentation device is arranged at the upper end of the connecting base and is connected with the connecting base by a welding mode; the lower end of the feeding cover plate is mounted in the upper end of the high-accuracy quantitative fermentation device in an embedding manner and adopts transition fit; and the feeding cover plate is positioned above the connecting base. A device for directly measuring the weight of wheat flour is arranged in the quantitative dough mixing and fermentation device, and a corresponding amount of water can be blended and mixed according to the weight of the wheat flour, thereby effectively improving the quality of fermented dough; and a structure for automatically timing the fermentation time is helpful to prevent deterioration of the dough because the dough is not taken out in time.

Description

technical field [0001] The invention relates to the field of food fermentation, more precisely, it relates to a quantifiable dough kneading and fermentation device for food fermentation. Background technique [0002] At present, for the fermentation of noodles, it is usually necessary to manually put the flour into the fermentation device, then add water, add fermentation liquid, and finally wait for its fermentation. But, there is following shortcoming in present this surface fermenting device: [0003] 1. When measuring the amount of flour that needs to be fermented, it is measured manually. After the measurement is completed, the flour is transferred to the inside of the fermentation device. The flour is easy to adhere to the measuring equipment, which makes the amount of flour inaccurate. [0004] 2. At the same time, during the fermentation process, manual timing of the fermentation time may easily cause the fermentation product to deteriorate due to failure to take ou...

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Problems solved by technology

[0005] Aiming at the deficiencies in the prior art, the purpose of the present invention is to provide a quantitative dough fermentation device for food fermentation, so as to solve the problem in the prior art that when measuring the amount of flour that needs to be fermented, it needs to be measured manually. Finally, the flour is transferred to the inside of the fermentation device, and the flour is easy to adhere to the measuring equipment, so that the amount of flour is not accurate. Take it out and cause the fermentation product to deteriorate

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