A kind of automatic processing technology of 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, improving baking effect and increasing income

Active Publication Date: 2022-07-12
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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  • A kind of automatic processing technology of high fiber bread
  • A kind of automatic processing technology of high fiber bread
  • A kind of automatic processing technology of high fiber bread

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0108] like figure 1 As shown, an automated processing process for high-fiber bread includes:

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

[0110] In step 2, the bread is baked once. After the moving component 22 completely enters the baking box 1, an electrical signal sends an instruction, the doors of the inlet 11 and the outlet 12 are automatically closed, the baking box 1 is opened, and the bread is placed in the storage space a246. baking work;

[0111] Step 3, the bread transfer process, after the surface of the bread has a certain hardness, the rodless cylinder ...

Embodiment 2

[0127] like figure 2 As shown, an automatic processing device for high-fiber bread, comprising:

[0128] Oven 1;

[0129] The oven 1 is provided with an inlet 11 and an outlet 12 along its length direction, and a first waist groove 13 is formed on the side wall of the oven 1, 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 arranged along the length direction of the oven 1 and installed on the upper end of the oven 1, and a moving assembly 22 slidably 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 disposed along the length direction of the oven 1;

[0132] Shaking mechanism 3;

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

Embodiment 3

[0189] like figure 2 , Figure 11 to Figure 12 As shown, the same or corresponding components as those in the second embodiment are given the corresponding reference numerals as in the second embodiment. For the sake of simplicity, only the differences from the second embodiment will be described below. The difference between the third embodiment and the second embodiment is:

[0190] further, as figure 2 , Figure 11 to Figure 12 As shown, the supplementary material mechanism 5 includes:

[0191] Linked rack 51;

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

[0193] link wheel 52;

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

[0195] installation compartment 53;

[0196] The installation bin 53 is arranged on one side of the linkage wheel 52;

[0197] pi...

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PUM

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Abstract

The invention relates to an automatic processing technology for high-fiber bread, which comprises: step 1, a bread input process; step 2, a primary baking process of bread; step 3, a bread transfer process; step 4, a secondary baking process of bread; Flow process; step 6, adding auxiliary materials to bread; step 7, bread packing process, after all the bread is finished with cream, the bread is manually packed; the invention solves the need to sprinkle ingredients on the bread after baking, such as melon seeds, Cream, etc., and then need to accurately locate the bread, otherwise there will be technical problems of a lot of waste.

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 change of life rhythm and dietary habits, bread has become an indispensable food on people's breakfast table. In daily food, due to the increasing proportion of high-calorie, high-fat, high-protein and refined food, more and more of people prefer foods high in dietary fiber and low in calories. Dietary fiber refers to non-starch polysaccharides that cannot be digested by human digestive tract enzymes, including cellulose, hemicellulose, oligosaccharides, lignin, gum, and wax paper. With the deepening of scientific research, the efficacy of dietary fiber is gradually recognized by people, known as the "seventh nutrient". A large number of clinical medical studies have proved that dietary fiber can reduce the content of cholesterol in the blood, prevent and treat cardiovascular diseases ...

Claims

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Application Information

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Patent Type & Authority Patents(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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