A bun wrapper and processing and proofing device

Abstract

The invention discloses a steamed bun wrapper and a processing and proofing device, which relate to the technical field of steamed bun wrapper proofing, and include a main body mechanism, wherein the main body mechanism includes a support platform, the bottom of the support platform is fixedly connected with four universal wheels, the top of the support platform is fixedly connected with a positioning plate, one side of the positioning plate is provided with four fermentation tanks, a connecting block is fixedly connected between every two of the fermentation tanks, the number of the connecting blocks is three, one side of each of the connecting blocks is fixedly connected with a connecting rod, one end of the connecting rod is fixedly connected to the top of the positioning plate, each of the fermentation tanks includes a heating cylinder, and the steamed bun wrapper and the processing and proofing device, through the coordinated use of a fermentation monitoring mechanism, an opening and closing mechanism and a compounding mechanism, achieve complete fermentation of the dough and move the dough out of the fermentation tank after fermentation, and finally achieve compounding of the four doughs to form a nutritious steamed bun wrapper and reduce the workload of the user.

Description

Technical Field

[0001] The invention relates to the technical field of steamed bun wrapper fermentation, in particular to a steamed bun wrapper and a processing and fermentation device. Background Art

[0002] Baozi usually refers to food made by rolling fermented dough into dough skin, wrapping it with various fillings, kneading it into shapes, and then steaming it. When the bun skin is proofed, a proofing box is usually used. The user places the kneaded dough in the proofing box, and then monitors the fermentation progress of the dough by controlling the temperature, humidity and fixed time in the proofing box. However, due to the difference in flour, the dough is usually over-fermented or incompletely fermented within a fixed time, and after the dough is fermented, the user needs to manually take out the dough for the next step, which increases the user's workload. The bun skin is usually of a single flavor, resulting in a single nutrition.

[0003] Combining the above problems, we will find that it is difficult to avoid the above problems at the same time with the existing steamed bun skin processing and fermentation devices on the market when using them, and even if they can be solved, they need to be solved with the cooperation of external tools, thus failing to achieve the desired effect. Therefore, we propose a steamed bun skin and processing and fermentation device. Summary of the invention

[0004] The object of the present invention is to provide a bun wrapper and a processing and proofing device to solve the problems raised in the above background technology.

[0005] To achieve the above-mentioned purpose, the present invention provides the following technical solutions: a steamed bun skin processing and fermentation device, comprising a main body mechanism, the main body mechanism comprises a support platform, the bottom of the support platform is fixedly connected with four universal wheels, the top of the support platform is fixedly connected with a positioning plate, four fermentation tanks are arranged on one side of the positioning plate, a connecting block is fixedly connected between every two fermentation tanks, the number of the connecting blocks is three, one side of each connecting block is fixedly connected with a connecting rod, one end of the connecting rod is fixedly connected with the top of the positioning plate, each fermentation tank comprises a heating cylinder, the inner cavity of the heating cylinder is sleeved with a placement cylinder, the heating cylinder and the placement cylinder are both made of highly transparent material, a first positioning block is fixedly connected to the surface of the heating cylinder, the inner side of the first positioning block is rotatably connected with a heat-insulating cover via a rotating shaft, the surface of the heat-insulating cover is in close contact with the bottom end of the heating cylinder, a second positioning block is fixedly connected to the surface of the heating cylinder, the second positioning block is rotatably connected with a top cover via a rotating shaft, and the surface of the top cover is in contact with the top ends of the heating cylinder and the placement cylinder;

[0006] A fermentation monitoring mechanism is provided at the bottom of the top cover, and the fermentation monitoring mechanism is used to monitor the fermentation degree of the dough;

[0007] An opening and closing mechanism is provided on one side of the positioning plate, and the opening and closing mechanism is used in conjunction with the fermentation monitoring mechanism, and the opening and closing mechanism is used to open and close the heat preservation cover;

[0008] A composite mechanism is provided on the top of the support platform, and the composite mechanism is located below the four fermentation tanks. The composite mechanism is used in conjunction with the fermentation monitoring mechanism and the opening and closing mechanism, and is used to extrude and composite the four kinds of dough that fall after fermentation.

[0009] Preferably, the fermentation monitoring mechanism comprises a multi-section electric telescopic rod fixedly connected to the surface of the top cover, the telescopic end of the multi-section electric telescopic rod passes through the top cover and is fixedly connected to a positioning bucket, the positioning bucket is a cavity, a groove is provided at the bottom of the positioning bucket, two cavity boxes are fixedly connected to the inner wall of the groove, the inner cavities of the two cavity boxes are both rollingly connected to rollers, two limiting grooves are provided on the inner side of the cavity box, the inner wall of the limiting groove contacts the surface of the roller, the surface of the roller is rotatably connected to an extension rod via a rotating shaft, the bottom ends of the two extension rods are commonly fixedly connected to a contact block, the top of the contact block is fixedly connected to a touch block, the inner wall of the groove is fixedly connected to a touch switch, the touch block is used in conjunction with the touch switch, the surface of the heating cylinder is printed with scales, the bottom of the positioning bucket is fixedly connected to two indicator plates, the indicator plates are used in conjunction with the scales.

[0010] Preferably, an ultrasonic humidifier is fixedly connected to the top of the middle connecting rod, and the output end of the ultrasonic humidifier is fixedly connected to an air inlet pipe. The surface of the air inlet pipe is fixedly connected to the top of the connecting rod through a support block, and the surface of the air inlet pipe is fixedly connected to four hoses, one end of the four hoses passes through one end of the top cover and is fixedly connected to an elastic tube, one end of the elastic tube is fixedly connected to the inner cavity of the positioning bucket, and the bottom of the positioning bucket is fixedly connected to an air outlet block, and the flow of mist in the hose is controlled by a solenoid valve.

[0011] Preferably, the cylinder wall of the heating cylinder is a double-layer sealing structure, the surface of the heating cylinder is fixedly connected to a first water inlet pipe, the surfaces of every two heating cylinders are commonly fixedly connected to a second water inlet pipe, the number of the second water inlet pipes is three, the surface of one of the heating cylinders is fixedly connected to a water outlet pipe, and the surfaces of the first water inlet pipe, the second water inlet pipe and the water outlet pipe are all fixedly connected with valves.

[0012] Preferably, the opening and closing mechanism comprises two mounting blocks fixedly connected to the surface of the heat preservation cover, the opposite sides of the two mounting blocks are rotatably connected with an opening and closing rod through a rotating shaft, and the number of the opening and closing rods is four, and one side of the positioning plate is provided with four guide holes, and the opening and closing rod is slidably connected to the inner cavity of the guide holes, and one end of the four opening and closing rods is commonly fixedly connected to a cross plate, one side of the cross plate is fixedly connected to a connecting column, one end of the connecting column is rotatably connected to a rotating column through a bearing, and a gear is fixedly connected to the surface of the rotating column, and the top of the support platform is fixedly connected to a support plate, one side of the support plate is provided with an arc hole, the length and direction of the arc hole are the same as those of the guide hole, the inner side of the arc hole is provided with a tooth groove, the surface of the gear is meshed with the tooth groove, and a motor is arranged on one side of the support plate, the output end of the motor is fixedly connected to one end of the rotating column, and the motor is electrically connected to the touch switch.

[0013] Preferably, a telescopic support plate is fixedly connected to the surface of the motor, a support rod is fixedly connected to one side of the telescopic support plate, a support hole is opened on one side of the support plate, and the support rod is rotatably connected to the inner cavity of the support hole through a bearing.

[0014] Preferably, the inner wall of the heating cylinder is fixedly connected with four groups of fixed blocks, the number of fixed blocks in each group is two, and the opposite sides of each group of fixed blocks are fixedly connected with sliding rods, and the surface of the placement cylinder is fixedly connected with four sliding blocks, the inner walls of the sliding blocks are slidably connected to the surfaces of the sliding rods, and the opposite sides of each group of fixed blocks are fixedly connected with springs, the springs are sleeved on the surface of the sliding rod, and one ends of the two springs are respectively fixedly connected to the top and bottom of the sliding block.

[0015] Preferably, a top block is fixedly connected to the surface of the heat-insulating cover, and the top block is used in conjunction with the bottom end of the placement cylinder.

[0016] Preferably, the composite mechanism includes an extrusion bin fixedly connected to the top of the support platform, the extrusion bin is located below the four fermentation tanks, a hydraulic rod is fixedly connected to one side of the extrusion bin, the telescopic end of the hydraulic rod penetrates into the inner side of the extrusion bin and is fixedly connected to an extrusion plate, the telescopic end of the hydraulic rod is multi-telescopic, the surface of the extrusion plate is slidably connected to the inner cavity of the extrusion bin, the top of the extrusion plate is fixedly connected to a guide plate, the top of the extrusion bin is provided with two guide grooves, and the surface of the guide plate is in contact with the inner side of the guide groove.

[0017] Preferably, a bun skin prepared by a bun skin processing and proofing device is made of the following raw materials in parts by weight:

[0018] a. All-purpose flour: 30 parts of all-purpose flour*4;

[0019] b. Yeast: 0.3 parts*4;

[0020] c. Baking powder for steamed buns: 0.6 parts*4;

[0021] d. Water: 16.5 parts*4;

[0022] e. Pumpkin powder: 1.5 parts; Purple sweet potato powder: 1.5 parts; Spinach powder: 1.5 parts; Red amaranth powder: 1.5 parts;

[0023] f. 0.9 parts*4 of granulated sugar and 0.9 parts*4 of table salt.

[0024] Compared with the prior art, the present invention has the following beneficial effects:

[0025] The present invention provides a fermentation monitoring mechanism, which can determine whether the dough has been fermented completely according to the expansion degree of the dough volume, thereby avoiding insufficient or excessive fermentation of the dough and ensuring the accuracy of the dough fermentation degree.

[0026] The present invention controls the heat preservation cover to block and open the bottom end of the placing cylinder through an opening and closing mechanism. After the dough is fermented, the heat preservation cover is turned over to open the bottom end of the placing cylinder, so that the fermented dough can be directly moved out of the inner cavity of the placing cylinder, avoiding the dough from continuing to ferment and being manually moved out.

[0027] The present invention extrude four fermented doughs by arranging a compound mechanism, so that stable adhesion is formed between the four doughs, thereby increasing the richness of the color of the steamed bun wrapper and the diversity of nutrition. By using the fermentation monitoring mechanism, the opening and closing mechanism and the compound mechanism in coordination, the complete fermentation of the dough and the removal of the fermented dough from the fermentation tank are achieved. Finally, the four doughs are compounded to form a nutritious steamed bun wrapper and the workload of the user is reduced. BRIEF DESCRIPTION OF THE DRAWINGS

[0028] Figure 1 It is a schematic diagram of the overall structure of the present invention;

[0029] Figure 2 It is a rear view of the overall structure of the present invention;

[0030] Figure 3 It is a three-dimensional schematic diagram of the opening and closing mechanism of the present invention;

[0031] Figure 4 It is a schematic diagram of the composition of the fermentation tank of the present invention;

[0032] Figure 5 It is a first stereoscopic schematic diagram of the fermentation monitoring mechanism of the present invention;

[0033] Figure 6 is a second stereoscopic schematic diagram of the fermentation monitoring mechanism of the present invention;

[0034] Figure 7 It is a three-dimensional schematic diagram of the fixed block, the sliding rod, the sliding block and the spring of the present invention;

[0035] Figure 8 It is a three-dimensional schematic diagram of the composite mechanism of the present invention.

[0036] In the figure: 1. main body; 11. support platform; 12. universal wheel; 13. positioning plate; 14. fermentation tank; 15. connecting block; 16. connecting rod; 1401. heating cylinder; 1402. placing cylinder; 1403. first positioning block; 1404. insulation cover; 1405. second positioning block; 1406. top cover; 2. fermentation monitoring mechanism; 201. multi-stage electric telescopic rod; 202. positioning bucket; 203. groove; 204. cavity box; 205. roller; 206. limit groove; 207. extension rod; 208. contact block; 209. touch block; 210. touch switch; 211. scale; 212. indicator board; 213. ultrasonic humidification component; 214. air inlet pipe; 215. hose; 216. Elastic tube; 217, air outlet block; 218, first water inlet pipe; 219, second water inlet pipe; 220, water outlet pipe; 221, valve; 3, opening and closing mechanism; 301, mounting block; 302, opening and closing rod; 303, guide hole; 304, cross plate; 305, connecting column; 306, rotating column; 307, gear; 308, support plate; 309, arc hole; 310, tooth groove; 311, motor; 312, telescopic support plate; 313, support rod; 314, support hole; 315, fixed block; 316, sliding rod; 317, sliding block; 318, spring; 319, top block; 4, composite mechanism; 401, extrusion bin; 402, hydraulic rod; 403, extrusion plate; 404, guide plate; 405, guide groove. DETAILED DESCRIPTION

[0037] The following will be combined with the drawings in the embodiments of the present invention to clearly and completely describe the technical solutions in the embodiments of the present invention. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without creative work are within the scope of protection of the present invention.

[0038] Example 1: Please refer to Figure 1-Figure 8The present invention provides a technical solution: a steamed bun wrapper processing and fermentation device, comprising a main body mechanism 1, the main body mechanism 1 comprises a support platform 11, the bottom of the support platform 11 is fixedly connected with four universal wheels 12, the universal wheels 12 can support the support platform 11 and facilitate the user to push the support platform 11, the top of the support platform 11 is fixedly connected with a positioning plate 13, one side of the positioning plate 13 is provided with four fermentation tanks 14, every two fermentation tanks 14 are fixedly connected with a connecting block 15, the number of the connecting blocks 15 is three, the three connecting blocks 15 realize the stable connection between the four fermentation tanks 14, one side of each connecting block 15 is fixedly connected with a connecting rod 16, one end of the connecting rod 16 is fixedly connected to the top of the positioning plate 13, the connecting rod 16 The vertical support and positioning of the four fermentation tanks 14 are realized. Each fermentation tank 14 includes a heating cylinder 1401. The inner cavity of the heating cylinder 1401 is provided with a placement cylinder 1402. The heating cylinder 1401 and the placement cylinder 1402 are both made of highly transparent material. The surface of the heating cylinder 1401 is fixedly connected with a first positioning block 1403. The inner side of the first positioning block 1403 is rotatably connected with a heat preservation cover 1404 via a rotating shaft. The surface of the heat preservation cover 1404 is in close contact with the bottom end of the heating cylinder 1401. The surface of the heating cylinder 1401 is fixedly connected with a second positioning block 1405. The second positioning block 1405 is rotatably connected with a top cover 1406 via a rotating shaft. The surface of the top cover 1406 is in contact with the top ends of the heating cylinder 1401 and the placement cylinder 1402.

[0039] A fermentation monitoring mechanism 2 is provided at the bottom of the top cover 1406, and the fermentation monitoring mechanism 2 is used to monitor the fermentation degree of the dough.

[0040] See also Figure 5 and Figure 6As a further limitation of the fermentation monitoring mechanism 2 of the present invention, the fermentation monitoring mechanism 2 includes a multi-section electric telescopic rod 201 fixedly connected to the surface of the top cover 1406, the telescopic end of the multi-section electric telescopic rod 201 penetrates the top cover 1406 and is fixedly connected to a positioning bucket 202, the positioning bucket 202 is a cavity, and a groove 203 is provided at the bottom of the positioning bucket 202, and the inner wall of the groove 203 is fixedly connected to two cavity boxes 204, and the inner cavities of the two cavity boxes 204 are both rollingly connected to rollers 205, and two limiting grooves 206 are provided on the inner side of the cavity box 204, and the inner wall of the limiting groove 206 contacts the surface of the roller 205, and the surface of the roller 205 is rotatably connected to an extension rod 207 through a rotating shaft, and the two extension rods 207 A contact block 208 is fixedly connected to the bottom end, a touch block 209 is fixedly connected to the top of the contact block 208, a touch switch 210 is fixedly connected to the inner wall of the groove 203, the touch block 209 is used in conjunction with the touch switch 210, a scale 211 is printed on the surface of the heating cylinder 1401, and two indicator plates 212 are fixedly connected to the bottom of the positioning bucket 202, the indicator plates 212 are used in conjunction with the scale 211; by setting up a fermentation monitoring mechanism 2, a driving force can be provided for the dough to be moved out of the placement cylinder 1402 according to the volume of the dough expansion, and when the dough expands to twice its initial volume, the opening and closing mechanism 3 can be triggered to avoid the continued fermentation of the dough, thereby avoiding excessive or incomplete fermentation of the dough.

[0041] See also Figure 1 and Figure 2The top of the middle connecting rod 16 is fixedly connected with an ultrasonic humidifier 213, and the output end of the ultrasonic humidifier 213 is fixedly connected with an air inlet pipe 214. The surface of the air inlet pipe 214 is fixedly connected to the top of the connecting rod 16 through a support block. The surface of the air inlet pipe 214 is fixedly connected with four hoses 215. One end of the four hoses 215 penetrates one end of the top cover 1406 and is fixedly connected with an elastic tube 216. One end of the elastic tube 216 is fixedly connected with the inner cavity of the positioning bucket 202. The bottom of the positioning bucket 202 is fixedly connected with an air outlet block 217. The flow rate of the mist in the hose 215 is controlled by the solenoid valve; by setting the ultrasonic humidifier 213, the ultrasonic humidifier 213 has a built-in water tank, the user adds pure water to the water tank, and starts the ultrasonic humidifier 213 through an external power supply. The ultrasonic humidifier 213 uses the high-frequency oscillation effect of ultrasonic waves to quickly and efficiently atomize water into tiny water droplets, and transmits the atomized water droplets into the air inlet pipe 214 through the internal pneumatic device, and distributes them to the four hoses 215 through the air inlet pipe 214. At this time, the solenoid valve is in the open state, and the atomized water passes through the air inlet pipe 214. The atomized water in the hose 215 enters the input end of the solenoid valve through the hose 215, and then enters the hose 215 from the output end of the solenoid valve. The solenoid valve is located in the middle of the hose 215. The atomized water in the hose 215 enters the inner cavity of the positioning bucket 202, and increases the humidity of the inner cavity of the placement cylinder 1402 through the air outlet block 217 at the bottom of the positioning bucket 202. The inner cavity of the placement cylinder 1402 is provided with a humidity sensor. The humidity sensor and the solenoid valve are electrically connected. The four solenoid valves and the ultrasonic humidification component 213 are electrically connected. When the humidity sensor detects that the placement cylinder 1402 When the humidity inside reaches the range of 70%-85%, the humidity sensor controls the solenoid valve to lock the hose 215 through relevant electronic components to prevent the continued transmission of atomized water, thereby realizing the control of the humidity of the inner cavity of the placement cylinder 1402 and providing a suitable humidity environment for the fermentation of the dough. When the four solenoid valves are all locked to the hose 215, the power of the ultrasonic humidification component 213 is turned off. When any one of the solenoid valves is turned on, the power of the ultrasonic humidification component 213 will be turned on. The use of the elastic tube 216 can realize the elastic adjustment of the length of the hose 215.

[0042] See also Figure 1 , Figure 2 and Figure 4The wall of the heating cylinder 1401 is a double-layer sealing structure. The surface of the heating cylinder 1401 is fixedly connected with a first water inlet pipe 218. The surfaces of every two heating cylinders 1401 are commonly fixedly connected with a second water inlet pipe 219. The number of second water inlet pipes 219 is three. The surface of one of the heating cylinders 1401 is fixedly connected with a water outlet pipe 220. The surfaces of the first water inlet pipe 218, the second water inlet pipe 219 and the water outlet pipe 220 are all fixedly connected with a valve 221. By setting the first water inlet pipe The pipe 218 provides a path for water to be poured into the four heating cylinders 1401. Before proofing, it is connected to the first water inlet pipe 218 through an external water supply device. The external water supply device pours water into the first heating cylinder 1401 through the first water inlet pipe 218. At this time, the valve 221 on the surface of the water outlet pipe 220 is closed, and the other valves 221 are all open. When the water level in the first heating cylinder 1401 rises to a certain height, the overflowing water is discharged through the second water inlet pipe 218. 219 enters the second heating cylinder 1401, and fills the water sources in the four heating cylinders 1401 in turn. A heating tube is arranged between the double layers of the heating cylinder 1401 for heating. After the water source filling is completed, the heating structure is started by an external power supply to heat the water source between the double layers of the heating cylinder 1401. A temperature sensor is arranged between the double layers of the heating cylinder 1401, and the temperature sensor is electrically connected to the heating structure. When the temperature sensor detects that the water temperature rises to 30 degrees-32 degrees, the temperature sensor cuts off the power supply of the heating structure through related electronic components. Similarly, when the temperature is lower than 30 degrees, the heating structure is started to continue to heat the water source. The heat of the hot water is transferred to the placing cylinder 1402 through the heating cylinder 1401, so that the environment in the placing cylinder 1402 is heated, and the thermal conductivity difference between the materials of the heating cylinder 1401 and the placing cylinder 1402 is eliminated, ensuring that the temperature of the dough during fermentation is always maintained at around 28-30 degrees, providing a suitable temperature environment for the fermentation of the dough.

[0043] The specific implementation of this embodiment is as follows: before making the bun wrapper, the four flavors of dough are mixed and kneaded into a smooth state according to the ratio given in the recipe, and then the user evenly applies a proper amount of edible oil to the inner wall of the placement cylinder 1402 and the top of the insulation cover 1404. Prior to this, the water source in the heating cylinder 1401 has been filled and heated to 30 degrees. The user flips the insulation cover 1404 through the opening and closing mechanism 3 to make close contact between the heating cylinder 1401 and the placement cylinder 1402, so as to achieve blocking and sealing of the bottom of the placement cylinder 1402. The user puts the four flavors of dough into the four fermentation tanks 14 respectively. The order of the colors of the sub-peels can be arranged according to the needs of the user. After the dough is placed in the placing cylinder 1402, the user gently presses the dough to make the dough completely fill the inner cavity of the placing cylinder 1402, and then reads the height of the top of the dough according to the scale 211, and then flips over the top cover 1406 to make the top cover 1406 block the top of the placing cylinder 1402. When the top cover 1406 completes the sealing of the top of the placing cylinder 1402, the positioning bucket 202 follows the top cover 1406 and flips into the inner cavity of the placing cylinder 1402. After the user reads the initial height of the dough, if the dough height is 2, the expanded dough is 4, and the user connects an external power supply to The multi-stage electric telescopic rod 201 is started, and the telescopic end of the multi-stage electric telescopic rod 201 is extended, driving the positioning bucket 202 to extend, and the extended positioning drives the indicator plate 212 at the bottom thereof to move, and when the indicator plate 212 moves to align with the scale 2114, the multi-stage electric telescopic rod 201 is stopped from extending further, and when the dough is fermented to expand to twice its volume, it indicates that the dough fermentation is completed, and as the dough expands, it will expand upward along the inner cavity of the placement cylinder 1402, and when the dough expands to contact with the contact block 208, the dough has not yet fermented completely, and as the dough ferments, the contact block 208 is pushed upward, and the contact block The upward movement of 208 pushes the touch block 209 and the two extension rods 207 to move upward. The upward movement of the extension rod 207 pushes the roller 205 to move upward in the inner cavity of the limit groove 206. The limit groove 206 guides the moving trajectory of the roller 205 and limits the moving distance of the roller 205. When the extension rod 207 is stored in the inner cavity of the cavity box 204, the fermentation process of the dough is completed. At this time, the touch block 209 moves upward to squeeze the touch switch 210 in the groove 203, and starts the opening and closing mechanism 3 to perform the next operation, thereby realizing accurate monitoring of the fermentation degree of the dough and avoiding incomplete fermentation and excessive fermentation.

[0044] Example 2: Please refer to Figure 3 The present invention provides a technical solution: a steamed bun wrapper processing and fermentation device. The present invention makes corresponding improvements to the technical problems mentioned in the background technology. An opening and closing mechanism 3 is provided on one side of the positioning plate 13. The opening and closing mechanism 3 is used in conjunction with the fermentation monitoring mechanism 2. The opening and closing mechanism 3 is used to open and close the insulation cover 1404.

[0045] As a further limitation of the opening and closing mechanism 3 of the present invention, the opening and closing mechanism 3 includes two mounting blocks 301 fixedly connected to the surface of the heat preservation cover 1404, the opposite sides of the two mounting blocks 301 are rotatably connected with an opening and closing rod 302 through a rotating shaft, the number of the opening and closing rods 302 is four, one side of the positioning plate 13 is provided with four guide holes 303, the opening and closing rods 302 are slidably connected to the inner cavity of the guide holes 303, one end of the four opening and closing rods 302 are commonly fixedly connected to a cross plate 304, one side of the cross plate 304 is fixedly connected to a connecting column 305, one end of the connecting column 305 is rotatably connected to a rotating column 306 through a bearing, the surface of the rotating column 306 is fixedly connected to a gear 307, the top of the support platform 11 is fixedly connected to a support plate 308, the support plate 308 An arc hole 309 is provided on one side, and the length and direction of the arc hole 309 are the same as those of the guide hole 303. A tooth groove 310 is provided on the inner side of the arc hole 309, and the surface of the gear 307 is meshed with the tooth groove 310. A motor 311 is provided on one side of the support plate 308, and the output end of the motor 311 is fixedly connected to one end of the rotating column 306, and the motor 311 is electrically connected to the touch switch 210; by setting up the opening and closing mechanism 3, it can be used in conjunction with the fermentation monitoring unit. When the dough is fully fermented, the heat-insulating cover 1404 at the bottom of the placement cylinder 1402 is opened, so that the fermented dough is moved out of the inner cavity of the placement cylinder 1402 due to gravity, thereby avoiding the continued fermentation of the dough and avoiding manual movement of the fermented dough.

[0046] See also Figure 3 A telescopic support plate 312 is fixedly connected to the surface of the motor 311, a support rod 313 is fixedly connected to one side of the telescopic support plate 312, a support hole 314 is opened on one side of the support plate 308, and the support rod 313 is rotatably connected to the inner cavity of the support hole 314 through a bearing; by setting the telescopic support plate 312, the support rod 313 and the support hole 314, the motor 311 can be supported when the motor 311 moves, thereby ensuring stable support of the motor 311 when it moves.

[0047] See also Figure 7Four groups of fixed blocks 315 are fixedly connected to the inner wall of the heating cylinder 1401, and the number of each group of fixed blocks 315 is two. The opposite sides of each group of fixed blocks 315 are fixedly connected with sliding rods 316. Four sliding blocks 317 are fixedly connected to the surface of the placement cylinder 1402. The inner walls of the sliding blocks 317 are slidably connected to the surfaces of the sliding rods 316. The opposite sides of each group of fixed blocks 315 are fixedly connected with springs 318. The springs 318 are sleeved on the surfaces of the sliding rods 316, and one ends of the two springs 318 are fixedly connected to the top and bottom of the sliding blocks 317 respectively; by setting the fixed blocks 315, the sliding rods 316, the sliding blocks 317 and the springs 318, the sliding rods 316 can guide the moving trajectory of the sliding blocks 317, and the springs 318 can generate an appropriate amount of elastic movement for the movement of the sliding blocks 317 through their own elastic force, thereby realizing the elastic connection of the placement cylinder 1402 in the inner cavity of the heating cylinder 1401.

[0048] See also Figure 4 The surface of the heat-insulating cover 1404 is fixedly connected with a top block 319, and the top block 319 is used in conjunction with the bottom end of the placing cylinder 1402; by setting the top block 319, when the heat-insulating cover 1404 blocks the bottom of the placing cylinder 1402, the top block 319 will be driven to contact the bottom of the placing cylinder 1402, and the placing cylinder 1402 will be squeezed upward, so that the placing cylinder 1402 cooperates with the sliding block 317 and the spring 318 to move upward a certain distance, and the two relative springs 318 are stretched and compressed, thereby providing dynamic potential energy for the vertical elastic shaking of the placing cylinder 1402 when the heat-insulating cover 1404 is opened, thereby accelerating the speed at which the fermented dough moves out of the inner cavity of the placing cylinder 1402.

[0049] The specific implementation of this embodiment is as follows: when the dough is fermented to twice its size, the motor 311 is started by touching the switch 210, and the start of the motor 311 drives the rotating column 306 to rotate counterclockwise, and the rotation of the rotating column 306 drives the gear 307 to move clockwise in the tooth groove 310 in the arc hole 309, and the movement of the rotating column 306 drives the connecting column 305 and the horizontal plate 304 to move synchronously, and the movement of the horizontal plate 304 drives the four opening and closing rods 302 to move clockwise in the inner cavity of the four guide holes 303, and the movement of the opening and closing rods 302 drives the mounting block 301 and the heat-insulating cover 1404 are flipped downward. When the opening and closing rod 302 moves to the other end of the inner cavity of the guide hole 303, the heat-insulating cover 1404 is flipped downward to 90 degrees, so that the bottom end of the placing cylinder 1402 is completely open. At this time, the bottom end of the placing cylinder 1402 loses the squeezing of the top block 319. With the reaction force of the spring 318, potential energy is provided for the vertical elastic shaking of the placing cylinder 1402 in the inner cavity of the heating cylinder 1401, which increases the speed of the fermented dough moving out of the inner cavity of the placing cylinder 1402 and avoids manual removal of the fermented dough.

[0050] Example 3: Please refer to Figure 8 The present invention provides a technical solution: a steamed bun wrapper processing and proofing device. The present invention makes corresponding improvements to the technical problems mentioned in the background technology. A composite mechanism 4 is arranged on the top of the support platform 11. The composite mechanism 4 is located below four fermentation tanks 14. The composite mechanism 4 is used in conjunction with a fermentation monitoring mechanism 2 and an opening and closing mechanism 3. The composite mechanism 4 is used to extrude and composite the four kinds of dough that fall after fermentation.

[0051] As a further limitation of the composite mechanism 4 of the present invention, the composite mechanism 4 includes an extrusion bin 401 fixedly connected to the top of the support platform 11, the extrusion bin 401 is located below the four fermentation tanks 14, a hydraulic rod 402 is fixedly connected to one side of the extrusion bin 401, the telescopic end of the hydraulic rod 402 penetrates into the inner side of the extrusion bin 401 and is fixedly connected to an extrusion plate 403, the telescopic end of the hydraulic rod 402 is multi-telescopic, the surface of the extrusion plate 403 is slidably connected to the inner cavity of the extrusion bin 401, the top of the extrusion plate 403 is fixedly connected to a guide plate 404, the top of the extrusion bin 401 is provided with two guide grooves 405, the surface of the guide plate 404 is in contact with the inner side of the guide groove 405; by setting the composite mechanism 4, the four fermented doughs are extruded and composited, so that the adhesion between the four doughs is strengthened to form four layers of bun skin.

[0052] The specific implementation of this embodiment is as follows: the weight, fermentation temperature and fermentation humidity of the four doughs are almost the same, and the fermentation completion time of the four doughs is also close. When the four doughs fall into the extrusion bin 401 one after another, the user starts the hydraulic rod 402 through an external power supply, and the telescopic end of the hydraulic rod 402 extends to push the extrusion plate 403 to move toward the other end of the extrusion bin 401. During the movement, the extrusion plate 403 pushes the four doughs dropped into the extrusion bin 401 in turn, and finally the four are squeezed together to form four layers of colored bun skins. The four layers of bun skins are made of pumpkin powder, purple potato powder, spinach powder and red amaranth powder respectively, which increases the color richness of the bun skins while achieving nutritional diversity and improving the nutritional value of the bun skins.

[0053] A steamed bun skin prepared by a steamed bun skin processing and proofing device is made of the following raw materials in parts by weight:

[0054] a. All-purpose flour: 30 parts of all-purpose flour*4;

[0055] b. Yeast: 0.3 parts*4;

[0056] c. Baking powder for steamed buns: 0.6 parts*4;

[0057] d. Water: 16.5 parts*4;

[0058] e. Pumpkin powder: 1.5 parts; Purple sweet potato powder: 1.5 parts; Spinach powder: 1.5 parts; Red amaranth powder: 1.5 parts;

[0059] f. 0.9 parts*4 of granulated sugar and 0.9 parts*4 of table salt.

[0060] It should be noted that, in this article, relational terms such as first and second, etc. are only used to distinguish one entity or operation from another entity or operation, and do not necessarily require or imply any such actual relationship or order between these entities or operations. Moreover, the terms "include", "comprise" or any other variants thereof are intended to cover non-exclusive inclusion, so that a process, method, article or device including a series of elements includes not only those elements, but also other elements not explicitly listed, or also includes elements inherent to such process, method, article or device.

[0061] Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that various changes, modifications, substitutions and variations may be made to the embodiments without departing from the principles and spirit of the present invention, and that the scope of the present invention is defined by the appended claims and their equivalents.

Claims

1. A steamed bun wrapper processing and proofing device, comprising a main body mechanism (1), wherein the main body mechanism (1) comprises a support platform (11), and the bottom of the support platform (11) is fixedly connected to four universal wheels (12), characterized in that: The top of the support platform (11) is fixedly connected to a positioning plate (13), and four fermentation tanks (14) are arranged on one side of the positioning plate (13). A connecting block (15) is fixedly connected between every two fermentation tanks (14). The number of the connecting blocks (15) is three. One side of each connecting block (15) is fixedly connected to a connecting rod (16), and one end of the connecting rod (16) is fixedly connected to the top of the positioning plate (13). Each fermentation tank (14) includes a heating cylinder (1401), and the inner cavity of the heating cylinder (1401) is provided with a placement cylinder (1402). The heating cylinder (1401) and the placement cylinder are connected. (1402) are all made of highly transparent material, the surface of the heating cylinder (1401) is fixedly connected with a first positioning block (1403), the inner side of the first positioning block (1403) is rotatably connected with a heat-insulating cover (1404) via a rotating shaft, the surface of the heat-insulating cover (1404) is in close contact with the bottom end of the heating cylinder (1401), the surface of the heating cylinder (1401) is fixedly connected with a second positioning block (1405), the second positioning block (1405) is rotatably connected with a top cover (1406) via a rotating shaft, the surface of the top cover (1406) is in contact with the top ends of the heating cylinder (1401) and the placement cylinder (1402); A fermentation monitoring mechanism (2) is provided at the bottom of the top cover (1406), and the fermentation monitoring mechanism (2) is used to monitor the fermentation degree of the dough; An opening and closing mechanism (3) is provided on one side of the positioning plate (13), and the opening and closing mechanism (3) is used in conjunction with the fermentation monitoring mechanism (2), and the opening and closing mechanism (3) is used to open and close the heat-insulating cover (1404); A composite mechanism (4) is provided on the top of the support platform (11), and the composite mechanism (4) is located below the four fermentation tanks (14). The composite mechanism (4) cooperates with the fermentation monitoring mechanism (2) and the opening and closing mechanism (3), and is used to extrude and composite the four types of dough that fall after fermentation. The fermentation monitoring mechanism (2) includes a multi-section electric telescopic rod (201) fixedly connected to the surface of the top cover (1406), the telescopic end of the multi-section electric telescopic rod (201) passes through the top cover (1406) and is fixedly connected to a positioning bucket (202), the positioning bucket (202) is a cavity, the bottom of the positioning bucket (202) is provided with a groove (203), the inner wall of the groove (203) is fixedly connected to two cavity boxes (204), the inner cavities of the two cavity boxes (204) are both rollingly connected to rollers (205), the inner side of the cavity box (204) is provided with two limiting grooves (206), the inner wall of the limiting groove (206) and the roller ( The surface of the roller (205) is in contact with the surface of the roller (205), the surface of the roller (205) is rotatably connected to an extension rod (207) via a rotating shaft, the bottom ends of the two extension rods (207) are fixedly connected to a contact block (208), the top of the contact block (208) is fixedly connected to a touch block (209), the inner wall of the groove (203) is fixedly connected to a touch switch (210), the touch block (209) and the touch switch (210) are used in conjunction with each other, the surface of the heating cylinder (1401) is printed with a scale (211), and the bottom of the positioning bucket (202) is fixedly connected to two indicator plates (212), and the indicator plates (212) and the scale (211) are used in conjunction with each other.

2. The steamed bun wrapper processing and proofing device according to claim 1, characterized in that: The top of the middle connecting rod (16) is fixedly connected to an ultrasonic humidifier (213), the output end of the ultrasonic humidifier (213) is fixedly connected to an air inlet pipe (214), the surface of the air inlet pipe (214) is fixedly connected to the top of the connecting rod (16) through a support block, the surface of the air inlet pipe (214) is fixedly connected to four hoses (215), one end of each of the four hoses (215) passes through one end of the top cover (1406) and is fixedly connected to an elastic tube (216), one end of the elastic tube (216) is fixedly connected to the inner cavity of the positioning bucket (202), the bottom of the positioning bucket (202) is fixedly connected to an air outlet block (217), and the flow of mist in the hose (215) is controlled by a solenoid valve.

3. The steamed bun wrapper processing and proofing device according to claim 1, characterized in that: The wall of the heating cylinder (1401) is a double-layer sealing structure. The surface of the heating cylinder (1401) is fixedly connected to a first water inlet pipe (218). The surfaces of every two heating cylinders (1401) are commonly fixedly connected to a second water inlet pipe (219). The number of the second water inlet pipes (219) is three, and the surface of one of the heating cylinders (1401) is fixedly connected to a water outlet pipe (220). The surfaces of the first water inlet pipe (218), the second water inlet pipe (219) and the water outlet pipe (220) are all fixedly connected to valves (221).

4. The steamed bun wrapper processing and proofing device according to claim 1, characterized in that: The opening and closing mechanism (3) comprises two mounting blocks (301) fixedly connected to the surface of the heat-insulating cover (1404), the opposite sides of the two mounting blocks (301) are rotatably connected to an opening and closing rod (302) via a rotating shaft, the number of the opening and closing rods (302) is four, one side of the positioning plate (13) is provided with four guide holes (303), the opening and closing rods (302) are slidably connected to the inner cavity of the guide holes (303), one end of the four opening and closing rods (302) are commonly fixedly connected to a transverse plate (304), one side of the transverse plate (304) is fixedly connected to a connecting column (305), one end of the connecting column (305) is rotatably connected to a rotating column (306) via a bearing, and the A gear (307) is fixedly connected to the surface of the rotating column (306), a support plate (308) is fixedly connected to the top of the support platform (11), an arc-shaped hole (309) is provided on one side of the support plate (308), the length and direction of the arc-shaped hole (309) are the same as those of the guide hole (303), a tooth groove (310) is provided on the inner side of the arc-shaped hole (309), the surface of the gear (307) is engaged with the tooth groove (310), a motor (311) is provided on one side of the support plate (308), an output end of the motor (311) is fixedly connected to one end of the rotating column (306), and the motor (311) is electrically connected to the touch switch (210).

5. The steamed bun wrapper processing and proofing device according to claim 4, characterized in that: A telescopic support plate (312) is fixedly connected to the surface of the motor (311), a support rod (313) is fixedly connected to one side of the telescopic support plate (312), a support hole (314) is provided on one side of the support plate (308), and the support rod (313) is rotatably connected to the inner cavity of the support hole (314) via a bearing.

6. The steamed bun wrapper processing and proofing device according to claim 1, characterized in that: Four groups of fixed blocks (315) are fixedly connected to the inner wall of the heating cylinder (1401), and each group of the fixed blocks (315) has two fixed blocks (315). The opposite sides of each group of fixed blocks (315) are fixedly connected to a sliding rod (316). Four sliding blocks (317) are fixedly connected to the surface of the placement cylinder (1402). The inner walls of the sliding blocks (317) are slidably connected to the surfaces of the sliding rods (316). The opposite sides of each group of the fixed blocks (315) are fixedly connected to a spring (318). The spring (318) is sleeved on the surface of the sliding rod (316), and one end of the two springs (318) is fixedly connected to the top and bottom of the sliding block (317), respectively.

7. The steamed bun wrapper processing and proofing device according to claim 1, characterized in that: A top block (319) is fixedly connected to the surface of the heat-insulating cover (1404), and the top block (319) is used in conjunction with the bottom end of the placement cylinder (1402).

8. The steamed bun wrapper processing and proofing device according to claim 1, characterized in that: The composite mechanism (4) includes an extrusion chamber (401) fixedly connected to the top of the support platform (11), the extrusion chamber (401) is located below the four fermentation tanks (14), a hydraulic rod (402) is fixedly connected to one side of the extrusion chamber (401), the telescopic end of the hydraulic rod (402) penetrates the inner side of the extrusion chamber (401) and is fixedly connected to an extrusion plate (403), the telescopic end of the hydraulic rod (402) is multi-telescopic, the surface of the extrusion plate (403) is slidably connected to the inner cavity of the extrusion chamber (401), the top of the extrusion plate (403) is fixedly connected to a guide plate (404), the top of the extrusion chamber (401) is provided with two guide grooves (405), and the surface of the guide plate (404) is in contact with the inner side of the guide groove (405).

9. A steamed bun wrapper prepared by the steamed bun wrapper processing and proofing device according to any one of claims 1 to 8, characterized in that: Made from the following raw materials in parts by weight: a. All-purpose flour: 30 parts all-purpose flour*4; b. Yeast: 0.3 parts*4; c. Baking powder for steamed buns: 0.6 parts * 4; d. Water: 16.5 parts*4; e. Pumpkin powder: 1.5 parts; Purple sweet potato powder: 1.5 parts; Spinach powder: 1.5 parts; Red amaranth powder: 1.5 parts; f. 0.9 parts of granulated sugar*4 and 0.9 parts of table salt*4.

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