Intelligent food baking equipment suitable for extending shelf life

Abstract

The invention belongs to the food equipment field and especially relates to intelligent food baking equipment suitable for extending a shelf life. The equipment comprises an air supply device, a baking device, a cooling deice, an oxygen sensor group used for determining whether air is discharged completely and a control device. A baking technology including a protection gas parameter and a bakingtemperature is arranged in the control device. The air supply device conveys a protection gas to the baking device and the cooling device. The baking device and the cooling device are sealed and connected so that food can be transferred into the cooling device from the baking device. The food inlet of the baking device and the food outlet of the cooling device are provided with gates in a sealingmode so that the food is separated from the air. The control device makes the baking device bake and cool the food in a protection gas environment based on the baking technology. The food is separatedfrom the air by the protection gas, a grease in the food is difficult to initiate an oxidation reaction, an oil-oxidation deteriorated substance and oxygen residues in the food are extremely less, anoxygen absorption capacity is poor, the food is easy to preserve, and the shelf life can be increased by 0.5-1 times.

Description

technical field [0001] The invention relates to a food baking equipment, in particular to an intelligent food baking equipment suitable for extending the shelf life, and belongs to the field of food equipment. Background technique [0002] Soft and moist foods, such as moon cakes, puffs, mung bean cakes, wife cakes, custard cakes, etc., have various varieties and flavors, and are deeply loved by people. In order to maintain a good taste and reduce the amount of preservatives, the A large amount of sugar and fat are often added to the pie filling instead of water to keep the food moist and soft and improve the taste. The current food baking equipment bakes the food in the air environment. The baking temperature is as high as 180°C or even higher. The high temperature of the oven volatilizes a small amount of metal ion gas, and the oil and sugar in the food directly interact with the oxygen in the air. Function, the oil undergoes high-temperature oxidation and metal-catalyzed...

AI Technical Summary

Problems solved by technology

The current food baking equipment bakes food in the air environment. The baking temperature is as high as 180°C or even higher. The high temperature of the oven volatilizes a small amount of metal ion gas, and the oil and sugar in the food directly interact with the oxygen in the air. Function, the oil undergoes high-temperature oxidation and metal-catalyzed hydroperoxidation to produce oxidative deterioration of oil, and the oxidation deterioration promotes high-temperature oxidation of oil, accelerates the oxidation speed of oil, generates more harmful oxidative deterioration of oil, and increases the oxygen captured by food. The ability to make food prone to oxidative rancidity during preservation, and the shelf life is short

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