Pastry-filled pastry point relaxation forming device and pastry-filled pastry point full-automatic production line

Abstract

The application discloses a stuffed pastry relaxing and forming device and a full-automatic production line for stuffed pastries, and aims at solving the technical problems of high labor cost and low production efficiency in the prior art. The application comprises a relaxing mechanism and a forming mechanism which are connected in sequence. The relaxing mechanism comprises a first conveying belt and a microwave relaxing box arranged above the first conveying belt. The forming mechanism comprises a second conveying belt, a pastry pressing structure and a film coating structure which are connected in sequence and arranged above the second conveying belt. The first conveying belt and the second conveying belt are connected in sequence. The pastry pressing structure comprises a driving assembly, a pressing disc and a blowing assembly. The pressing disc is arranged above the second conveying belt, is hollow in the inside and is communicated with the blowing assembly. The bottom surface of the pressing disc is provided with air holes. The application has the beneficial technical effects of high production efficiency, saving of labor and material costs and full-automatic production.

Description

TECHNICAL FIELD

[0001] The present application relates to the technical field of food machinery, in particular to a stuffed pastry relaxing and forming device and a stuffed pastry full-automatic production line. BACKGROUND

[0002] Pie is a common pastry food with stuffing inside. In batch production, the following steps are usually included: 1. making dough, 2. stuffing the dough, 3. dividing the stuffed dough into pie embryos shaped like steamed buns, 4. placing the pie embryos in a constant temperature environment for a period of time to relax the dough, 5. pressing the relaxed pie embryos into pie shapes, and then coating the upper and lower surfaces with film for packaging. It is found through research that the above production process requires manual operation to place the pie embryos produced in step 3 into a tray, then stack the tray on a steel cart, push the steel cart to a relaxing room, and place the pie embryos in the tray on a conveying belt and apply a layer of oil before conveying them to be pressed into pie shapes. The above production process has the following problems: (1) the pie embryos need to be placed in the relaxing room for a long time, which affects the production efficiency; (2) manual operation is required for transferring the pie embryos from production to relaxation and then to pressing, which consumes a large amount of labor cost. SUMMARY

[0003] The present application provides a stuffed pastry relaxing and forming device and a stuffed pastry full-automatic production line to solve the technical problems of high labor cost and low production efficiency in the prior art.

[0004] To solve the above technical problems, the present application adopts the following technical solutions:

[0005] A stuffed pastry relaxing and forming device is designed, which includes a relaxing mechanism and a forming mechanism connected in front and back. The relaxing mechanism includes a first conveying belt and a microwave relaxing box arranged above the first conveying belt, and a steam pipe is arranged in the microwave relaxing box. The forming mechanism includes a second conveying belt, a pastry pressing structure arranged in front and back above the second conveying belt, and a film coating structure. The first conveying belt and the second conveying belt are connected. Further, the pastry pressing structure includes a driving assembly, a pressing disc, and a blowing assembly. The pressing disc is arranged above the second conveying belt, is hollow inside, and is in communication with the blowing assembly. The bottom surface of the pressing disc is provided with air holes. Further, the top surface of the microwave relaxing box is provided with a plurality of microwave generators distributed along the direction of the first conveying belt.

[0006] The front end cake embryo is connected with the rear end cake embryo by a microwave relaxation box, a conveying belt below the microwave relaxation box is connected with the front and rear processes, the cake embryo does not need to be transported, a series of steps such as taking down, placing in a tray, standing in the tray, and placing on the pressing process are saved after the cake embryo is made, and the microwave relaxation only needs 30-40s to be completed, compared with 30min of standing in the standing room, the efficiency is greatly improved.

[0007] Further, the film covering structure comprises a third conveying belt, a negative pressure bin, a film roller, a cutter, and a film covering controller, the negative pressure bin is arranged below the third conveying belt, the third conveying belt comprises a horizontal part and a bent part, the horizontal part is connected with the second conveying belt, and the bent part is arranged correspondingly with the film roller, the cutter is arranged above the bent part of the third conveying belt, and the third conveying belt is provided with a through hole. Further, the second conveying belt is provided with a pastry detection assembly, and the pastry detection assembly is electrically connected with the film covering controller. Further, the pastry pressing structure further comprises an oil spraying assembly, and the pastries on the second conveying belt pass through the oil spraying assembly and are pressed by the pressing disc.

[0008] When the pastries pass through, the third conveying belt rotates forward to drive the isolation film to move from the bent part to the horizontal part by negative pressure, and the cutter cuts the isolation film to a fixed length during the process, so that the pastries are intersected with a single film at the connection between the horizontal part and the bent part of the third conveying belt when the pastries reach the third conveying belt, and there is exactly one isolation film below the pastries. Since air is blown out of the pressing disc during pressing, and edible oil is sprayed on the cake embryo, the cake embryo and the pressing disc are not adhered during pressing, so the upper surface of the cake embryo does not need to be attached to the isolation film, and the pastries only have the isolation film on the lower surface, which meets the isolation requirement between the pastries during packaging, and saves one isolation film on each cake.

[0009] The second aspect of the present application is to design a full-automatic production line for stuffed pastries, which comprises a dough making device, a stuffing device, a cutting and sealing device and a stuffed pastry relaxation forming device as claimed in claim 1, which are connected in sequence by conveying devices, the dough making device comprises a pair of dough pressing rollers for making dough with uniform thickness, the stuffing device is used for injecting stuffing into the dough to form a stuffed dough column, the cutting and sealing device is used for cutting and sealing the stuffed dough column to form a pie cake embryo, and the stuffed pastry relaxation forming device is used for receiving the pie cake embryo and relaxing, pressing and film covering the pie cake embryo.

[0010] Further, the dough making device is provided with a plurality of sets of dough pressing rollers, and the gaps of the plurality of sets of dough pressing rollers gradually decrease. Further, the stuffing injection device comprises a self-rotating stuffing injection pipe which is obliquely arranged at the end of the formed dough, and the rotating stuffing belt of the stuffing injection pipe drives the dough to wrap the stuffing to form a stuffed dough column. Further, the length of the microwave relaxation box of the stuffed dough point relaxation forming device is 4-5m, and the conveying belt below the microwave relaxation box moves at a constant speed.

[0011] The microwave relaxation box of a certain length is used to connect the pie embryo forming process and the pie embryo pressing process, the conveying belt moves at a constant speed in the microwave relaxation section, so that the pie embryo stays in the microwave relaxation box for a certain period of time, thereby ensuring the continuity of the whole production process and realizing automatic production.

[0012] Compared with the prior art, the beneficial technical effects of the present application are that:

[0013] 1. The relaxation process is carried out by the microwave relaxation box in cooperation with the conveying belt, so that the pie embryo no longer needs to be transferred, and a series of steps such as taking out, placing in a tray, standing in the interval between relaxation and placing on the pressing process from the tray are saved.

[0014] 2. The microwave relaxation only needs 30-40s, which greatly improves the efficiency compared with the original standing relaxation in the standing room for 30 minutes.

[0015] 3. The present application blows air downward to prevent the pie embryo from sticking during pressing, and uses a bent third conveying belt to attach a separation film to the bottom surface of the pie, so that only one separation film is needed for each pie, and one separation film can be saved for each pie under the condition of meeting the separation requirement.

[0016] 4. The present application connects the pie embryo making process and the pressing process by using the microwave relaxation box, realizes automatic production of a series of processes such as dough making, stuffing injection, pie embryo making, relaxation and pressing, and saves a lot of labor cost. DETAILED DESCRIPTION

[0017] Figure 1 It is a structure diagram of the relaxation mechanism in the present application.

[0018] Figure 2 It is a structure diagram of the dough point pressing structure in the present application.

[0019] Figure 3 It is a front view structure diagram of the dough point pressing structure in the present application.

[0020] Figure 4 It is a structure diagram of the film covering structure in the present application.

[0021] Figure 5 It is a structure diagram of the dough making device in the present application.

[0022] Figure 6 Figure is a schematic view of the structure of the filling device in the present application.

[0023] In the figure, microwave relaxation box 1, microwave emitter 2, steam pipeline 201, cake embryo 3, first conveying belt 4, pressure disc support 5, second conveying belt 6, air cylinder 7, pressing disc 8, cavity 81, air pump 82, air hole 83, connecting rod 9, oil injection support 10, oil injection nozzle 11, third conveying belt 12, horizontal part 121, inclined part 122, negative pressure bin 13, negative pressure pump 14, film roller 15, isolation film 16, cutter 17, noodle roller 18, noodle belt 19, noodle belt conveying belt 20, filling pipe 21, stuffed noodle column 22. DETAILED DESCRIPTION

[0024] The specific embodiments of the present application will be described below in conjunction with the accompanying drawings and examples, but the following examples are only used to illustrate the present application in detail, and do not limit the scope of the present application in any way.

[0025] Example 1: A stuffed noodle relaxation forming device, comprising a relaxation mechanism and a forming mechanism connected in front and back, wherein the relaxation mechanism is described in Figure 1 , including microwave relaxation box 1 and first conveying belt 4 below it, the first conveying belt 4 is provided with a fixed frame on both sides, the microwave relaxation box 1 is fixed on the two fixed frames, the left side of the microwave relaxation box 1 is provided with an inlet, and the right side is provided with an outlet, except the bottom, other positions are closed structure, a plurality of microwave generators 2 are arranged in parallel along the direction of the first conveying belt 4 on the inner top surface of the microwave relaxation box 1, and the microwave generators 2 can adopt microwave tubes. There is a steam pipeline 201 inside the inlet of the microwave relaxation box 1, and steam is input during microwave heating, so that the temperature and humidity of the box body can be controlled at the same time, the evaporation of water on the surface of the product can be controlled, and the requirements of the product can be met. The length of the microwave relaxation box is about 4-5m, and the conveying belt below it moves at a constant speed, the cake embryo 4 passes through the microwave relaxation box 1 for about 30s to 1min, and the central temperature of the microwave relaxation box 1 acting on the cake embryo 3 is about 35 degrees. Because the microwave directly acts on the molecular structure of the cake embryo, the relaxation time is greatly shortened, and compared with the existing constant temperature room standing relaxation which needs 30min, the relaxation time is greatly shortened.

[0026] The rear end of the above relaxation mechanism is connected with the forming mechanism, which is described in Figure 2 and Figure 3, the forming mechanism includes a second conveying belt 6 and a front and rear connected oil injection structure, a pastry pressing structure, a film covering structure arranged above the second conveying belt 6, and the first conveying belt 4 and the second conveying belt 6 are connected. Among them, the oil injection structure includes a support frame 10 and an oil injection nozzle 11 arranged on the top of the support frame 10, the oil injection nozzle 11 is an atomizer, which sprays edible oil on the upper surface of the biscuit embryo 3 on the second conveying belt 6. The pastry pressing structure is located at the rear end of the oil injection mechanism and includes a pressing disc support, a driving assembly, a pressing disc, and a blowing assembly. The pressing disc support 5 is fixed on both sides of the second conveying belt 6, the pressing disc 8 is arranged on the top surface of the pressing disc support 5 above the second conveying belt 6, the pressing disc 8 is a disc-shaped structure with a certain thickness, and the inside is hollow and contains a cavity 81. The cavity 81 is in communication with the external blowing assembly air pump 82, a plurality of air holes 83 are arranged on the bottom surface of the pressing disc 8, and the air pump 82 blows air into the cavity 81 and blows out from the air holes 83 on the bottom surface of the pressing disc 8. When the biscuit embryo 3 is pressed, air is blown out of the pressing disc 8, and the biscuit embryo is sprayed with edible oil, so that the biscuit embryo and the pressing disc do not stick together during pressing. At this time, the upper surface of the biscuit embryo no longer needs to be attached to the isolation film. The pressing disc 8 is transversely provided with a plurality of pressing discs, and the spacing between the pressing disc 8 and the second conveying belt 6 gradually decreases from front to back, so that the biscuit embryo 3 is step-by-step pressed and formed.

[0027] Through the connection of the first conveying belt 4 and the second conveying belt 6, the biscuit embryo is automatically transferred to the biscuit embryo pressing process after microwave relaxation, without the need for transfer, saving the series of steps of manually taking out the tray, pushing to the relaxation interval, pushing out of the relaxation interval, taking out from the tray and placing on the pressing process after the completion of the biscuit embryo in the traditional production method, saving labor cost, simplifying production process and improving production efficiency. In the pastry pressing process, the pressing disc support 5 and the oil injection support 10 can adopt a frame structure, and do not necessarily have to be a closed structure like the microwave relaxation box 1. The microwave relaxation box 1 is in a closed structure to prevent heat loss.

[0028] The film covering structure is arranged at the rear end of the pastry pressing structure, as shown in Figure 4The film covering structure comprises a third conveying belt 12, a negative pressure bin 13, a film roller 15, a cutter 17, and an electric control system for controlling the operation of the components. The third conveying belt 12 comprises a horizontal part 121 and a bent part 122. The horizontal part 121 is parallel to the second conveying belt 6 of the surface point pressing structure, and the bent part 122 is downwardly inclined. The second conveying belt 6 is connected to the bent part of the third conveying belt 12. The negative pressure bin 13 is arranged below the third conveying belt 12, and the third conveying belt 12 serves as the top surface of the negative pressure bin 13, thereby forming a closed area. A negative pressure pump 14 is arranged in the negative pressure bin 13. A through hole is arranged on the third conveying belt 12, and the film roller 15 is arranged on the right side of the third conveying belt 12. A long strip-shaped isolation film 16 is wound on the film roller 15. One end of the isolation film 16 extends out and is laid on the third conveying belt 12. The negative pressure bin 13 generates adsorption force on the surface of the second conveying belt 6, and the isolation film 16 is moved along the inclined part 122 and the horizontal part 121 to the left. The cutter 17 is arranged above the inclined part 122, and can cut the continuous isolation film 16 into single films matching the size of the pies. Infrared sensors as surface point detection components are arranged on both sides of the tail of the second conveying belt 6. When the infrared sensors detect that a pie is about to enter the third conveying belt 12, the third conveying belt 12 rotates to the left, and the isolation film is moved upward from the bent part 122 to the horizontal part 121 by negative pressure. In this process, the cutter 17 cuts the isolation film 16 to a fixed length. The single film moves to the connection between the horizontal part and the bent part of the third conveying belt, and meets the pressed pie transmitted by the second conveying belt 6, so that the pie reaches the horizontal part 121 of the third conveying belt 12 and there is exactly one isolation film below. Since the isolation film is not needed to cover the top surface of the pie when the pie is pressed by the pressing disc 8 in the previous process, the finally produced pie has only the bottom covered with the film, which meets the isolation requirement between pies during packaging, and saves one isolation film on each pie, thereby reducing the production cost.

[0029] Embodiment 2: A full-automatic production line for stuffed surface point, comprising front and rear connected surface skin making device, pie filling device, cutting and sealing device and the above-mentioned stuffed surface point relaxation forming device connected by conveying devices. The surface skin making device is described in Figure 5 , comprising multiple groups of parallel arranged surface pressing roller pairs 18. The gap of the multiple groups of surface pressing roller pairs gradually decreases, and the surface belt is gradually pressed into surface skin with uniform thickness. The width of the surface belt conveying belt 20 below the surface pressing roller pairs gradually increases, and the surface skin after pressing is brushed with edible oil. Then, the surface skin is conveyed to the pie filling device. The structure of the pie filling device is described in Figure 6, including a rotatable filling tube 21, which is obliquely arranged at the end of the formed wrapper, the filling tube 21 and the wrapper are in the same plane, the filling tube 21 outputs rotating filling strips to drive the wrapper to rotate and roll, the filling strips are wrapped in the wrapper to form a filled dough column 22, then the filled dough column 22 is cut by a rear-end cutting and sealing device to form a round pie embryo, the pie embryo falls onto the first conveying belt 4 of the microwave relaxation mechanism, the pie embryo passes through the microwave relaxation box 1 and is conveyed to Figure 2 and Figure 3 the pastry pressing structure shown in Figure 4 and the film covering structure shown in , and finally forms a bottom film-covered formed pie.

[0030] The above-mentioned fully-automatic production line for the filled pastry utilizes the conveying belt to connect the processes of wrapper forming, filling, relaxation, pressing and film covering, a microwave relaxation box with a certain length is used in the relaxation stage, and the pie embryo no longer needs to be manually transferred to the relaxation chamber, which saves the labor cost, realizes the fully-automatic production of the pie, and uses the microwave relaxation to directly act on the molecular structure of the pastry, greatly shortens the relaxation time, and ensures the continuous and efficient operation of the production line.

[0031] The above has made a detailed description of the present application in combination with the drawings and examples, however, those skilled in the art can understand that the various specific parameters in the above examples can be changed to form multiple specific examples, which are all within the common variation range of the present application, and will not be described one by one in detail.

Claims

1. A device for relaxing and shaping filled pastries, characterized in that, The device includes a relaxation mechanism and a forming mechanism connected front and rear. The relaxation mechanism includes a first conveyor belt and a microwave relaxation box disposed above the first conveyor belt. A steam pipe is disposed inside the microwave relaxation box. The forming mechanism includes a second conveyor belt and a surface pressing structure and a film coating structure connected front and rear above the second conveyor belt. The first conveyor belt and the second conveyor belt are connected. The pastry pressing structure includes a drive component, a pressing plate, and an air blowing component. The pressing plate is positioned above the second conveyor belt, is hollow inside, and communicates with the air blowing component. The bottom surface of the pressing plate is provided with air holes. The coating structure includes a third conveyor belt, a negative pressure chamber, a film roller, a cutter, and a coating controller. The negative pressure chamber is located below the third conveyor belt. The third conveyor belt includes a horizontal section and a bent section. The horizontal section is connected to the second conveyor belt, and the bent section is correspondingly arranged with the film roller. The cutter is located above the bent section of the third conveyor belt, and the third conveyor belt is provided with through holes. The second conveyor belt is equipped with a surface spot detection component, which is electrically connected to the film coating controller; the top surface inside the microwave relaxation chamber is provided with multiple microwave generators distributed along the conveying direction of the first conveyor belt.

2. The filling dough relaxation and shaping device according to claim 1, characterized in that, The pastry pressing structure also includes an oil spraying assembly, and the pastries on the second conveyor belt are pressed by the pastry pressing structure after passing through the oil spraying assembly.

3. A fully automated production line for filled pastries, characterized in that, The device includes a dough making device, a filling device, a cutting and sealing device, and a filling pastry relaxation and forming device as described in claim 1, which are connected in front and behind by a conveying device. The dough making device includes a pressing roller for making dough of uniform thickness. The filling device is used to inject filling into the dough to form a filled dough column. The cutting and sealing device is used to cut and seal the filled dough column to form a pie crust. The filling pastry relaxation and forming device is used to receive the pie crust and relax, press, and coat it.

4. The fully automated production line for filled pastries according to claim 3, characterized in that, The dough making device has multiple sets of pressing rollers, and the gap between the multiple sets of pressing rollers gradually decreases.

5. The fully automated production line for filled pastries according to claim 3, characterized in that, The filling device includes a self-rotating filling tube, which is obliquely positioned at the end of the formed dough. The filling tube outputs rotating filling, which drives the dough to wrap the filling inside the dough, forming a filled dough column.

6. The fully automated production line for filled pastries according to claim 3, characterized in that, The microwave relaxation chamber of the filling dough relaxation and forming device is 4-5m long, and the first conveyor belt below it moves at a constant speed.

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