Baking system suitable for improving wetting uniformity of food

Abstract

The invention discloses a baking system suitable for improving the wetting uniformity of food. The baking system includes a gas supply device, a steam device, a baking device, a cooling device, an oxygen sensor group, a temperature sensor group and a valve group; the gas supply device conveys protective gas to the baking device and the cooling device, the steam device conveys water vapor to the baking device and the cooling device, the baking device is in sealed communication with the cooling device, and the food is suitable for being transferred between the baking device and the cooling device; and a food conveying inlet of the baking device and a food conveying outlet of the cooling device are provided with gates in a sealed manner to isolate the food from air. The baking system is operated to bake and cool the food in a protective gas environment containing the water vapor, the water vapor adjusts the environmental humidity to facilitate uniform volatilization of food moisture, so that the wetting and softening uniformity of the food is improved, and taste is better; and the food is isolated from the air, grease oxidation deteriorated substances and oxygen residues in the food are very 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 food baking system, in particular to a baking system suitable for improving the wetting uniformity of food which is baked and cooled 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 underg...

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 air environment, the food is soft and wet, and the uniformity of softness is poor. It often appears that some are moist and soft, and some are hard and dry, with poor consistency and poor taste.

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