Continuous automatic production line for dough fermentation and maturation

Abstract

The present invention discloses a continuous automatic production line for the fermentation and maturation of pastry dough, which mainly includes a pastry dough forming device, a cutting device, a feeding conveyor, a pastry dough fermentation conveying mechanism and a feeding conveyor. The pastry dough fermentation conveying mechanism includes a conveyor belt, on which a plurality of groups of conductive partition assemblies are fixed, the plurality of groups of conductive partition assemblies are arranged in parallel, and a plurality of fermentation cavities are defined between adjacent conductive partition assemblies; the conductive partition assemblies are electrically connected to a power supply unit, and adjacent conductive partition assemblies are energized to form a maturation electrode plate to ripen the fermented and expanded pastry dough; the present invention can realize the fermentation and maturation process of pastry dough at one time, avoiding the problem of reducing the quality of pastry due to the discontinuous fermentation and maturation process. The present invention can realize the fermentation and maturation of pastry dough continuously, and is particularly suitable for the processing of large quantities of pastry dough.

Description

Technical Field

[0001] The invention relates to mechanical equipment for processing dough of pastries, in particular to a mechanical equipment for continuous automatic production of dough of pastries for proofing and ripening. Background Art

[0002] When making pastries, in order to enhance the taste and make the texture fluffy, the pastries need to go through the proofing process, especially when using traditional production technology for processing, proofing is an indispensable step, and the control of proofing conditions directly affects the quality of the pastries. At present, most proofing devices and maturation devices are separate. Generally, after the pastries are proofed, the operator opens the cabinet door and moves the pastries to the evaporation cabinet or oven. During this period, not only a large amount of heat is consumed, but also the labor intensity of the workers is increased. The proofing and maturation processes of the pastries are not continuous, resulting in the exposure time of the pastry dough after proofing is completed. Moreover, when the pastry dough leaves the proofing box, it is easy to produce a temperature shock effect, which reduces the quality of the pastries.

[0003] In addition, the existing dough proofing and maturation equipment is only used to process a small amount of dough, and does not have the function of processing dough in large quantities (more than 1 ton at a time). Summary of the invention

[0004] In view of the above problems, the object of the present invention is to provide a continuous automatic production line for proofing and ripening pastry dough to solve the problems in the prior art.

[0005] In order to achieve the above object, the technical solution of the present invention is as follows:

[0006] The continuous automatic production line for dough proofing and maturation is characterized by comprising:

[0007] A dough forming device for pastry dough, providing pastry dough to be proofed;

[0008] The cutting device cuts the dough from the dough forming device into a plurality of strips; the cutting device comprises a plurality of sets of cutting knives arranged in parallel;

[0009] The feeding conveyor conveys the cut multiple strips of pastry dough to the pastry dough proofing conveying mechanism;

[0010] A dough proofing conveying mechanism comprises a conveyor belt, on which are fixed a plurality of groups of conductive baffle assemblies which move synchronously with the conveyor belt, each group of the conductive baffle assemblies comprising a plurality of unit baffles which are continuously arranged around the conveyor belt; the plurality of groups of conductive baffle assemblies are arranged in parallel, and a plurality of proofing cavities are defined between adjacent conductive baffle assemblies; the proofing cavities correspond to a plurality of strips of dough after cutting; the width of each proofing cavity satisfies: being greater than the width of the strips of dough before proofing, and the dough after proofing and expansion is squeezed and fully contacted with the cavity wall; the conductive baffle assemblies are electrically connected to a power supply unit, and when the adjacent conductive baffle assemblies are energized, they form a ripening electrode plate to ripen the dough after proofing and expansion;

[0011] The unloading conveyor is arranged behind the dough proofing conveying mechanism;

[0012] The electric control unit, the dough proofing and conveying mechanism are connected to the electric control unit, and the power supply unit is connected to the electric control unit.

[0013] In a preferred embodiment of the present invention, the continuous automatic production line for proofing and ripening of pastry dough is arranged in a relatively closed large shell.

[0014] In a preferred embodiment of the present invention, the pastry dough forming device comprises a lower hopper, an outlet of which is connected to a forming chamber, wherein two groups of rollers are arranged in parallel in the forming chamber, and a forming channel is defined between the two groups of rollers.

[0015] In a preferred embodiment of the present invention, the cutting device is arranged below the forming chamber, and further comprises an inclined baffle, which is connected between the forming chamber and the feeding conveyor, and the dough balls coming out of the forming passage enter the feeding conveyor along the inclined baffle; the plurality of groups of parallelly arranged cutting knives are arranged on the front of the inclined baffle; and the dough balls passing through the inclined baffle are cut. Furthermore, the tangent direction of the cutting device is consistent with the conveying direction of the dough balls.

[0016] In a preferred embodiment of the present invention, the feeding conveyor is arranged below the pastry dough forming device, and the feeding conveyor is inclined to facilitate the feeding of the pastry dough.

[0017] In a preferred embodiment of the present invention, along the lateral direction of the conveyor belt, the unit partitions in the same horizontal row are connected to the conveyor belt via a bottom plate. Further, the bottom plate is a food-grade PE plate.

[0018] In a preferred embodiment of the present invention, the conductive spacer assembly is in contact with a wear-resistant brush, and the wear-resistant brush is electrically connected to a power supply unit. Further, the wear-resistant brush is arranged above the conductive spacer assembly. Alternatively, the wear-resistant brush is arranged below the conductive spacer assembly.

[0019] In a preferred embodiment of the present invention, the conductive bolts pass through the conveyor belt to fix the unit partitions on the bottom plate, and the bolts are in contact with the wear-resistant brushes.

[0020] In a preferred embodiment of the present invention, a material discharge conveyor is arranged below the dough proofing conveying mechanism, and the dough is broken into balls under the action of gravity and falls onto the material discharge conveyor.

[0021] The dough proofing and conveying mechanism is provided with a feeding station, an electric aging station and a material unloading station for the dough in sequence along the conveying direction; the feeding station and the electric aging station are provided with a proofing section; the power aging station and the material unloading station are provided with a aging section;

[0022] During operation, after the dough to be proofed comes out of the dough forming device, it is cut into multiple strips by the cutting device, and after being transported by the loading conveyor, it enters the corresponding proofing cavity of the dough proofing conveying mechanism, and moves with the movement of the conveyor belt. By controlling the speed of the conveyor belt, when the dough moves a certain distance, the proofing is completed. At this time, the dough is in an expanded state, and the expanded dough is in full contact with the adjacent conductive partition assembly. The conductive partition assembly is energized, and the conductive partition assembly performs electrode ripening on the expanded dough. When the dough continues to move a certain distance, the ripening is completed, and then the ripened dough enters the unloading conveyor to complete the unloading.

[0023] The present invention can realize the dough proofing and maturation process of the pastry at one time, thus avoiding the problem of reducing the quality of the pastry due to the discontinuity of the proofing and maturation processes.

[0024] The present invention can realize the proofing and maturation of pastry dough continuously, and is particularly suitable for processing pastry dough in large batches (more than 1 ton per production).

[0025] The adoption of the present invention reduces the labor intensity of workers and is easy to operate.

[0026] The features of the present invention can be clearly understood by referring to the drawings and the following detailed description of the preferred embodiments. BRIEF DESCRIPTION OF THE DRAWINGS

[0027] Figure 1 This is a schematic diagram of the continuous automatic production line for proofing and maturing of pastry dough.

[0028] Figure 2 It is a schematic diagram of a pastry dough forming device.

[0029] Figure 3 This is a schematic diagram of the dough proofing and conveying mechanism.

[0030] Figure 4 A schematic diagram of a conductive spacer assembly.

[0031] Figure 5 This is a schematic diagram of the connection of the unit partition.

[0032] Figure 6 Schematic diagram of wear-resistant brushes. DETAILED DESCRIPTION

[0033] The technical solution of the present invention will be described below in conjunction with the accompanying drawings. Obviously, the described embodiments are only part of the implementation methods of the present application, not all of the implementation methods; and the structures shown in the accompanying drawings are only schematic and do not represent physical objects. It should be noted that based on these embodiments in the present invention, all other embodiments obtained by ordinary technicians in this field are within the scope of protection of this application.

[0034] It should be noted that the term "comprises" or any other variant thereof is intended to cover non-exclusive inclusion in this article, so that a process, method, article or device including a series of elements includes not only those elements, but also includes other elements not explicitly listed, or also includes elements inherent to such process, method, article or device. In the absence of more restrictions, the elements defined by the sentence "comprises a ..." do not exclude the existence of other identical or equivalent elements in the process, method, article or device including the elements.

[0035] The terms "inside", "outside" and the like do not constitute absolute spatial relationship limitations, but are only concepts of relative positions, which can be understood by those skilled in the art.

[0036] The continuous automatic production line for proofing and maturation of pastry dough is arranged as a whole in a relatively closed large shell (not shown in the figure) to reduce air circulation and facilitate proofing.

[0037] See also Figure 1 The continuous automatic production line for dough proofing and ripening mainly comprises a dough forming device 300, a cutting device 400, a loading conveyor 500, a dough proofing conveying mechanism 100 and a unloading conveyor 600 which are arranged in sequence. The specific description is as follows:

[0038] Dough forming device 300

[0039] See also Figure 2The dough forming device 300 is used to provide dough to be proofed; the dough forming device includes a lower hopper 310, which is large at the top and small at the bottom, and has an outlet 311 at the lower end. The outlet 311 of the lower hopper is connected to a forming chamber 320, and two sets of rollers 321 are arranged in parallel in the forming chamber, and a forming channel 322 is defined between the two sets of rollers 321. The dough put into the lower hopper 310 enters the forming channel 322 through the outlet 311 under the action of its own weight, and under the extrusion of the two sets of rollers 321, a continuous and uninterrupted (or intermittent) dough (thick and long strip) can be formed.

[0040] Cutting device 400

[0041] The cutting device 400 is arranged below the forming chamber, and is used to cut the pastry dough coming out of the pastry dough forming device into a plurality of strips; the cutting device 400 includes an inclined baffle 410 and a plurality of groups of cutters 420 arranged in parallel; the inclined baffle 410 is connected between the forming chamber 320 and the feeding conveyor 500, and the pastry dough 700 coming out of the forming passage enters the feeding conveyor along the inclined baffle 410; the cutter 420 is arranged on the front of the inclined baffle 410; and the pastry dough 700 passing through the inclined baffle is cut. The tangent direction of the cutting device 420 is consistent with the conveying direction of the pastry dough. In this embodiment, there are five groups of cutters 420, which can cut the pastry dough into six strips.

[0042] Feeding conveyor 500

[0043] The loading conveyor 500 is a conventional conveyor, and its conveyor belt can smoothly convey the pastry dough, so as to facilitate the conveying of the cut multiple strips of pastry dough 700 to the pastry dough proofing conveying mechanism 100; the loading conveyor is arranged below the inclined baffle 410, and the loading conveyor 500 is inclined to facilitate the loading of the pastry dough 700.

[0044] See also Figure 3 The dough proofing conveying mechanism 100 includes left and right rollers 110 arranged on a frame, and a conveyor belt 120 mounted on the rollers and capable of moving with the rotation of the rollers. The right roller is connected to a driving motor 130. The dough proofing conveying mechanism 100 has a length of about 10-15m and a width of about 1m. The length and width can be adjusted according to actual production conditions. After the dough enters the conveyor belt 120, it can move synchronously with the conveyor belt 120.

[0045] There are seven groups (or other groups) of conductive baffle assemblies 200 on the conveyor belt 120 . The conductive baffle assemblies 200 are fixed on the conveyor belt, and the conductive baffle assemblies 200 move synchronously with the conveyor belt 120 .

[0046] See also Figure 4, seven groups of conductive separator assemblies 200 are arranged in parallel and at intervals. The arrangement direction of the conductive separator assemblies is consistent with the conveying direction of the dough proofing conveying mechanism. The conductive separator assemblies 200 are continuously arranged on the conveyor belt 120 to form a loop. The interval between adjacent conductive separator assemblies 200 is 120 mm.

[0047] Each conductive partition assembly 200 includes a plurality of unit partitions 201 arranged continuously around the conveyor belt; the plurality of unit partitions 201 are arranged at equal intervals along the conveyor belt, and in this embodiment, the interval between adjacent unit partitions 201 is 1.5 mm. Of course, adjacent unit partitions can also be connected together.

[0048] See again Figure 4 , a long strip-shaped cavity is defined between adjacent conductive partition assemblies 200, and the cavity is the proofing cavity 230. The proofing cavity 230 corresponds to the multiple strips of pastry dough after cutting; the pastry dough enters the proofing cavity 230 for proofing. The width of each proofing cavity satisfies: the width of the strip pastry dough before proofing is less than the spacing distance between adjacent conductive partition assemblies 200 (proofing cavity width), and the height is less than the height of the conductive partition assembly 200. After the pastry dough is proofed in the proofing cavity 230, it expands, and the side of the expanded pastry dough is squeezed and fully contacted with the adjacent partition assemblies. In principle, the height of the expanded pastry dough is not higher than the height of the conductive partition assembly 200.

[0049] See also Figure 5 In order to facilitate the fixing of the unit partition 201, a bottom plate 202 is provided below the unit partitions 201 in the same horizontal row along the horizontal direction of the conveyor belt. The bottom plate 202 is a food-grade PE plate and is non-conductive. The bottom plate 202 is provided on the conveyor belt 120 to increase the strength and facilitate the fixing of the unit partition 201. In order to facilitate the connection, a horizontal conductive plate 204 is connected to the lower end of the unit partition 201. After the conductive bolt 203 passes through the conveyor belt 120, the bottom plate 202, and the horizontal conductive plate 204 of the unit partition 201, the unit partition 201 is fixed on the conveyor belt 120.

[0050] See also Figure 6The wear-resistant brush 240 is arranged below the conductive partition assembly. A brush holder 241 is fixed in the space between the upper and lower conveyor belts. The wear-resistant brush 240 is installed in the brush holder 241. When the conveyor belt 120 moves with the unit partition 201, the bolt 203 contacts the wear-resistant brush. The wear-resistant brush is electrically connected to the power supply unit through the line. After being energized, the wear-resistant brush transmits electricity to the bolt 203, the horizontal conductive plate 204 of the unit partition 201, and the unit partition 201 in sequence, so that the unit partition 201 forms an electrode, so as to facilitate electrode aging. Of course, the wear-resistant brush can also be arranged above the conductive partition assembly and fixed by a holder.

[0051] See again Figure 3 , the dough dough proofing and conveying mechanism is provided with a feeding station A, an electric aging station B and a unloading station C for the dough dough in sequence along the conveying direction. The feeding station A and the electric aging station B are the proofing section, and the power aging station B and the unloading station C are the aging section; of course, the distance between the feeding station A and the power aging station B is pre-designed and needs to satisfy: the distance between the feeding station A and the power aging station B divided by the transmission speed of the dough dough proofing and conveying mechanism is greater than or equal to the proofing time required for the dough dough. The distance between the power aging station B and the unloading station C needs to satisfy: the distance between the power aging station B and the unloading station C divided by the transmission speed of the dough dough proofing and conveying mechanism is greater than or equal to the aging time required for the dough dough.

[0052] In order to facilitate the control of the transmission speed of the dough proofing and conveying mechanism, the power switch and power-on time of the power supply unit, the dough proofing and ripening continuous automatic production line also includes an electric control unit, the dough proofing and conveying mechanism is connected to the electric control unit, and the power supply unit is connected to the electric control unit.

[0053] Unloading conveyor 600

[0054] See again Figure 1 The unloading conveyor 600 is arranged below the dough proofing conveying mechanism. Under the action of gravity, the dough breaks into balls and falls onto the unloading conveyor.

[0055] During operation, after the dough to be proofed comes out of the dough forming device 300, it is cut into a plurality of strips by the cutting device 400, and after being transported by the feeding conveyor 500, it enters the proofing chamber 230 from the feeding station A of the dough proofing conveying mechanism 100, and moves with the movement of the conveyor belt 120. In the process of the dough moving from the feeding station A to the power-on aging station B, the dough is proofed and expanded. The speed of the conveyor belt 120 is controlled. When the dough is After the dough moves from the feeding station A to the power-on aging station B, the dough has been proofed. At this time, the dough is in an expanded state, and the expanded dough is in full contact with the adjacent conductive partition assembly 200. The conductive partition assembly is powered on, and the conductive partition assembly 200 performs electrode aging on the expanded dough. When the dough moves from the power-on aging station B to the unloading station C, the aging is completed, and the aging dough enters the unloading conveyor to complete the unloading.

[0056] This structure can realize the dough proofing and maturation process at one time, avoiding the problem of reducing the quality of dough due to discontinuous proofing and maturation process. With this structure, continuous feeding can be achieved, and the dough passes through the feeding station A, the power-on maturation station B and the unloading station in sequence, completing the feeding, proofing, maturation and unloading in sequence. This structure can produce more than 8 tons of dough a day. This structure is particularly suitable for the processing of large quantities (more than 1 ton at a time) of dough.

[0057] The above shows and describes the basic principles, main features and advantages of the present invention. Those skilled in the art should understand that the present invention is not limited to the above embodiments. The above embodiments and descriptions only describe the principles of the present invention. The present invention may be subject to various changes and improvements without departing from the spirit and scope of the present invention. These changes and improvements fall within the scope of the present invention. The scope of protection claimed by the present invention is defined by the attached claims and their equivalents.

Claims

1. A continuous automatic production line for dough fermentation and maturation, characterized in that: include The dough forming device provides dough to be proofed; The cutting device cuts the dough from the dough forming device into a plurality of strips; the cutting device comprises a plurality of sets of cutting knives arranged in parallel; The feeding conveyor conveys the cut multiple strips of pastry dough to the pastry dough proofing conveying mechanism; A dough proofing conveying mechanism comprises a conveyor belt, on which are fixed a plurality of groups of conductive baffle assemblies which move synchronously with the conveyor belt, each group of the conductive baffle assemblies comprising a plurality of unit baffles which are continuously arranged around the conveyor belt; the plurality of groups of conductive baffle assemblies are arranged in parallel, and a plurality of proofing cavities are defined between adjacent conductive baffle assemblies; the proofing cavities correspond to a plurality of strips of dough after cutting; the width of each proofing cavity satisfies: being greater than the width of the strips of dough before proofing, and the dough after proofing and expansion is squeezed and fully contacted with the cavity wall; the conductive baffle assemblies are electrically connected to a power supply unit, and when the adjacent conductive baffle assemblies are energized, they form a ripening electrode plate to ripen the dough after proofing and expansion; The unloading conveyor is arranged behind the dough proofing conveying mechanism; The electric control unit, the dough proofing and conveying mechanism are connected to the electric control unit, and the power supply unit is connected to the electric control unit.

2. The continuous automatic production line for dough fermentation and maturation according to claim 1, characterized in that: The continuous automatic production line for proofing and ripening of pastry dough is arranged in a relatively closed large shell.

3. The continuous automatic production line for dough proofing and maturation according to claim 1, characterized in that: The dough forming device comprises a lower hopper, an outlet of which is connected to a forming chamber, wherein two groups of rollers are arranged in parallel in the forming chamber, and a forming channel is defined between the two groups of rollers.

4. The continuous automatic production line for dough proofing and maturation according to claim 3, characterized in that: The cutting device is arranged below the forming chamber, and the cutting device also includes an inclined baffle, which is connected between the forming chamber and the feeding conveyor. The pastry dough coming out of the forming channel enters the feeding conveyor along the inclined baffle; the plurality of groups of parallelly arranged cutting knives are arranged on the front side of the inclined baffle; and the pastry dough passing through the inclined baffle is cut.

5. The continuous automatic production line for dough proofing and maturation according to claim 1, characterized in that: The feeding conveyor is arranged below the pastry dough forming device, and the feeding conveyor is arranged obliquely.

6. The continuous automatic production line for dough proofing and maturation according to claim 1, characterized in that: Along the transverse direction of the conveyor belt, the unit partitions in the same transverse row are connected to the conveyor belt via a bottom plate.

7. The continuous automatic production line for dough proofing and maturation according to claim 1, characterized in that: The conductive partition assembly is in contact with and connected to a wear-resistant brush, and the wear-resistant brush is electrically connected to a power supply unit.

8. The continuous automatic production line for dough proofing and maturation according to claim 7, characterized in that: The wear-resistant brush is arranged below the conductive partition assembly.

9. The continuous automatic production line for dough proofing and maturation according to claim 8, characterized in that: The conductive bolts pass through the conveyor belt to fix the unit partition on the bottom plate, and the bolts are in contact with the wear-resistant brushes.

10. The continuous automatic production line for dough proofing and maturation according to claim 1, characterized in that: The unloading conveyor is arranged below the dough proofing conveying mechanism.

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