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Automatic processing technology for high-fiber bread

A processing technology and high-fiber technology, which is applied in the field of high-fiber bread automatic processing technology, can solve the problems of material waste and so on, and achieve the effect of increasing output, reducing production cost and increasing income

Active Publication Date: 2021-11-02
阜阳市家居乐食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The purpose of the present invention is to address the deficiencies of the prior art. By setting the first baking process of bread and the second baking process of bread, the bread enters the shaker mechanism to complete the normal drying work after the primary drying, and the bread is baked by the traditional The static baking method is changed to the flipping baking method, so that the bread can complete the overall baking work, thereby improving the crispness of the bread surface and making the bread more delicious; on the other hand, the second baking process of the bread is used to continuously circulate the heat in the oven downward. The flipped bread is input to further improve the drying effect, thus solving the technical problem that the bread needs to be sprinkled with ingredients after baking, such as melon seeds, butter, etc., and then the bread needs to be accurately positioned, otherwise the sprinkles will cause a lot of waste.

Method used

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  • Automatic processing technology for high-fiber bread
  • Automatic processing technology for high-fiber bread
  • Automatic processing technology for high-fiber bread

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0108] Such as figure 1 Shown, a kind of high-fiber bread automatic processing technique comprises:

[0109] Step 1, the bread input process, put several groups of bread into the storage space a246 of the corresponding bearing assembly 24 in sequence, and then start the driving motor 235 of the first driving assembly 23, and the driving motor 235 drives the first transmission member 232 to drive, The transmission first transmission member 232 then drives the transmission rack 231 to move horizontally and laterally until the moving assembly 22 enters the oven 1;

[0110] Step 2, a bread baking process, after the mobile component 22 completely enters the baking oven 1, an electrical signal sends out an instruction, the doors of the entrance 11 and the exit 12 are automatically closed, the baking oven 1 is opened, and the bread is placed in the storage space a246 for primary baking. Baking work;

[0111] Step 3, the bread transfer process, after the surface of the bread has a c...

Embodiment 2

[0127] Such as figure 2 Shown, a kind of high-fiber bread automatic processing device comprises:

[0128] Oven 1;

[0129] The oven 1 is provided with an inlet 11 and an outlet 12 along its length direction, and the side wall of the oven 1 is provided with a first waist groove 13, and the inlet 11 and the outlet 12 are driven by electrical signals;

[0130] Transmission mechanism 2;

[0131] The transmission mechanism 2 includes two sets of support rails 21 installed along the length direction of the oven 1 and installed on the upper end of the oven 1, a moving assembly 22 slidingly arranged under the support rails 21, for A first drive assembly 23 that drives the moving assembly 22 to reciprocate, and a bearing assembly 24 mounted on the moving assembly 22 and arranged along the length direction of the oven 1;

[0132] Shaking mechanism 3;

[0133] The shaker mechanism 3 includes a support shaft 31 installed on the upper end of the oven 1 and located in the middle of the...

Embodiment 3

[0189] Such as figure 2 , Figure 11 to Figure 12 As shown, the parts that are the same as or corresponding to those in the second embodiment are marked with the corresponding reference numerals in the second embodiment. For the sake of simplicity, only the differences from the second embodiment will be described below. The difference between this embodiment three and embodiment two is:

[0190] further, such as figure 2 , Figure 11 to Figure 12 Shown, described supplementary material mechanism 5 comprises:

[0191] Interlocking rack 51;

[0192] The interlocking rack 51 is installed on the sliding frame 221 and is configured as an intermittent tooth structure, and the interlocking rack 51 is configured as a one-way tooth structure;

[0193] Linkage wheel 52;

[0194] The interlocking wheel 52 is engaged with the interlocking rack 51 and installed on the wheel frame;

[0195] Installation warehouse 53;

[0196] The installation bin 53 is located on one side of the i...

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Abstract

The invention relates to an automatic processing technology of high-fiber bread. The automatic processing technology comprises the following steps: step 1, a bread input procedure; step 2, a primary baking process of the bread; step 3, a bread transferring process; step 4, a secondary baking process of the bread; step 5, a heat flow guiding procedure; step 6, adding auxiliary materials into the bread; step 7, a bread packaging procedure: after all the bread is subjected to the cream applying work, the bread is manually packaged; the technical problems that after baking, materials such as melon seeds and cream need to be scattered on the bread, then the bread needs to be accurately positioned, and a large amount of waste can occur due to scattering of the materials are solved.

Description

technical field [0001] The invention relates to the technical field of bread, in particular to an automatic processing technology for high-fiber bread. Background technique [0002] With the changes in the pace of life and dietary habits, bread has become an indispensable food on people's breakfast table, and in daily food due to the increasing proportion of high-calorie, high-fat, high-protein and fine foods, more and more People prefer foods with high dietary fiber and low calories. Dietary fiber refers to non-starch polysaccharides that cannot be digested by human digestive tract enzymes, including cellulose, hemicellulose, oligosaccharides, lignin, gums, and wax paper. With the continuous deepening of scientific research, the efficacy of dietary fiber is gradually recognized by people, and it is called the "seventh nutrient". A large number of clinical medical studies have proved that dietary fiber can reduce blood cholesterol levels, prevent and treat cardiovascular d...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21B1/42A21B3/00A21C15/00B26D1/02
CPCA21B1/42A21B3/00A21C15/007B26D1/02B26D2210/06Y02P60/80
Inventor 陈随奈
Owner 阜阳市家居乐食品有限公司
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