Food intelligent baking equipment beneficial to improving soft and moist mouthfeel

Abstract

The invention discloses food intelligent baking equipment beneficial to improving the soft and moist mouthfeel. The equipment includes a gas supply device, a steam device, a baking device in which a baking chamber is arranged, an exhaust fan, an oxygen sensor and a control device; a gas spray head, a baking tray and a gas capture head are sequentially arranged in the baking chamber, the gas supplydevice and the steam device respectively deliver gas into the gas spray head, the oxygen sensor is arranged in a gas discharge pipeline communicating with the gas capture head, and the oxygen sensoris suitable for judging whether the air in the baking chamber is completely discharged; an inlet-outlet through which food moves in and out located in one side of the baking device is provided with agate in a sealed manner, and the gate is suitable for isolating the baking chamber from the air; and the control device controls the baking device to bake the food in the protective gas environment containing water vapor, moisture of the food is uniformly volatilized, and the food is moister and softer. The protective gas isolates the food from the air, an oxidation reaction of grease in the foodis difficult to realize, grease oxidation deteriorated substances and oxygen residues in the food are extremely small, the oxygen absorption capacity is poor, the food is easy to preserve, and the shelf life can be prolonged by 0.5 to 1 time.

Description

technical field [0001] The invention relates to a baking device, in particular to an intelligent food baking device that bakes in a protective gas environment and improves the soft and moist taste, 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, etc., have a wide variety and different flavors, and are deeply loved by people. In order to maintain a good taste and reduce the amount of preservatives, it is added A large amount of sugar and fat are often added 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 me...

AI Technical Summary

Problems solved by technology

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 hydroperoxidation to generate oxidative deterioration of oil, which 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 storage, and the shelf life is short; the food is soft and wet, some are soft and moist, some are hard and dry, and the consistency is poor

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