A food intelligent baking equipment suitable for extending the shelf life

Abstract

The invention belongs to the field of food equipment, and specifically discloses an intelligent food baking equipment suitable for extending the shelf life, including an air supply device, a baking device, a cooling device, an oxygen sensor group and a control device suitable for judging whether the air has been fully discharged The control device is built with a baking process including protective gas parameters and baking temperature; the air supply device sends protective gas to the baking device and the cooling device respectively, and the baking device and the cooling device are sealed and connected, which is suitable for food from the baking device to the cooling device. transfer in the cooling device; the food input port of the baking device and the food output port of the cooling device are respectively provided with gates in a sealed manner to isolate the food from the air; the control device manipulates the baking equipment to process the food in a protective gas environment based on the baking process Baking and cooling, the protective gas isolates the food from the air, the oil in the food is difficult to gas and oxidize, the oxidative deterioration of the oil in the food and the residual oxygen are very small, the oxygen absorption capacity is poor, the food is easy to store, 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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