Food baking equipment based on intelligent control of Internet of things

Abstract

The invention discloses food baking equipment based on the intelligent control of Internet of things. The equipment comprises a control terminal, a control device, an air supply device, a steam device, a baking device with a built-in baking chamber, an exhaust fan and an oxygen sensor, wherein the control terminal and the control device are communicated and connected. A jet head, a holding bakingtray and a captive gas head are arranged in the baking chamber. The air supply device and the steam device convey a protection gas to the jet head. The oxygen sensor is arranged in an exhaust pipelineconnected to the captive gas head so as to determine whether air is discharged completely. The inlet and outlet of one side of the baking device, through which food is moved in and out, is provided with a gate in a sealing mode so that the baking chamber is separated from the air. The control terminal controls the control device and sets process parameters through the Internet of things, and thecontrol device makes the baking device bake the food in the protective gas environment containing water vapor, moisture in the food is evenly volatilized, and the food is wet and soft. The food is separated from the air, an oil-oxidation deteriorated substance and oxygen residues in the food are extremely less, an oxygen absorption capacity is poor, the food is easy to preserve, and a shelf life can be increased by 0.5-1 times.

Description

technical field [0001] The invention relates to a baking equipment, in particular to a food baking equipment based on the intelligent control of the Internet of Things for baking in a protective gas environment, 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 ...

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

Baking in a dry environment, the food has poor softness and wettability, and poor uniformity of softness. Some are soft and moist, and some are hard and dry, with poor consistency and poor taste.

Technicians must formulate and debug the process on site, which is very inconvenient and inefficient

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