Food fermentation box with fermentation volume monitoring function

Abstract

The invention discloses a food fermentation box with a fermentation volume monitoring function. The food fermentation box comprises a box body; a temperature controller is installed in the box body; awater tank is arranged at the bottom of the box body; an electric heating tube is arranged at the bottom of the water tank; two trays are also movably arranged in the box body; furthermore, a fermentation vessel is arranged at the upper end of each tray; a fixed base is welded on the inner wall of the box body; a contrast test tube is inserted into the upper surface of the fixed base; furthermore, the tube wall of the contrast test tube is attached to the inner wall of the box body; and a magnetic ring is further connected into the contrast test tube in a sliding manner. The food fermentationbox in the invention has the advantages that: the expansion progress of the dough volume can be fed back in real time; a tedious step that a research and development person repeatedly opens the box body to check the fermentation progress is omitted; data errors caused by the fact that the temperature and humidity in the box body are changed due to opening of the box body can be effectively avoided; meanwhile, the dough fermentation efficiency is relatively higher; therefore, the research and development efficiency is improved; and use is more convenient.

Description

technical field [0001] The invention relates to the technical field of food fermentation, in particular to a food fermentation tank with the function of monitoring the fermentation volume. Background technique [0002] Nowadays, fermented flour products such as bread, steamed buns, flower rolls, buns, hair cakes are favored by people and become the mainstream of people's life and diet. Along with the improvement of people's quality of life, people are also more and more higher to the sensory (indices such as color and luster, mouthfeel, local flavor) of fermented flour products, so the research and development of fermented flour products is also very important in the food industry. In the process of research and development of fermented flour products, the optimization of the formula is a very complicated process. Factors such as the addition ratio of different flours, the mass ratio of flour and water, and the amount of glue added will all affect the sensory properties of f...

AI Technical Summary

Problems solved by technology

Nowadays, in the process of food research and development, when the fermentation box is used to ferment the dough, a control test tube with a small amount of sample is usually installed in the box. The research and development personnel monitor the volume of the dough by opening the door of the box and observing the volume change of the sample in the control test tube. Expansion progress, this method is not only cumbersome to operate, but also easy to change the temperature and humidity in the box, thus affecting the fermentation process, and the obtained data also has large errors

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