A premixed powder production apparatus and method for stepwise mixing of encapsulated yeast

Abstract

This invention belongs to the field of baking premix powder, specifically relating to a premix powder production device and method for progressively mixing encapsulated yeast. The premix powder production device for progressively mixing encapsulated yeast includes an encapsulation spray system, a circulating airflow pipeline system, and a drying and main ingredient mixing system. The encapsulation spray system includes a temperature-controlled stirring and mixing mechanism, a liquid storage and pumping mechanism, a compressed air pump, and a liquid atomization mechanism. The temperature-controlled stirring and mixing mechanism includes a yeast feeding channel, a protein liquid feeding channel, an oil liquid feeding channel, a drive mechanism, a temperature-controlled baffle plate, a stirring mechanism, and a material outlet. The liquid atomization mechanism includes a compressed air pipe, a liquid input pipe, an atomization chamber, and an atomization nozzle. The circulating airflow pipeline system is connected into a continuous loop through powder airflow circulation pipes, divided into a vertical section and a circulating section, including a constrained airflow hopper, a powder airflow circulation pipe, an air-material separation chamber, a starch feeding mechanism, and a circulating airflow input ring. The drying and main ingredient mixing system includes a drying section, a main ingredient mixing mechanism, and a premix powder outlet. The present invention provides a method for producing premixed powder with encapsulated yeast through stepwise mixing based on the above-mentioned production apparatus. This method can realize the production of premixed powder products with encapsulated yeast and uniformity, and has high practical market application value.

Description

Technical Field

[0001] This invention belongs to the field of baking premix processing, specifically relating to a premix production device and method for progressively mixing yeast-encapsulated premixes. Background Technology

[0002] Baking premixes are fundamentally different from single-ingredient products. They are compound semi-finished products that incorporate baking techniques in a blended form. Presented to bakers in a very ordinary and simple way, baking premixes allow manufacturers to professionally mix numerous complex food ingredients, reducing the need for expertise, technical skill, and failure rates in production. This places extremely high demands on the precision of the proportions between the ingredients in premixes. However, the raw materials for premix production are numerous and complex, with vastly different proportions, making the mixing of various powders difficult. Furthermore, pneumatic conveying is commonly used in production workshops, which can lead to separation of the components. After packaging, especially in smaller packages, the proportions of the ingredients often cannot be standardized, significantly impacting product quality. Summary of the Invention

[0003] The purpose of this invention is to overcome the deficiencies described in the prior art, thereby providing a premixed powder production apparatus and method for progressively mixing encapsulated yeast. This invention can achieve the production of premixed powder products with pre-encapsulated yeast and uniformity, and has high practical market application value. To achieve the above objective, this invention provides the following technical solution:

[0004] A premixed powder production apparatus for encapsulating yeast and gradually mixing it includes an encapsulation spray system, a circulating airflow pipeline system, and a drying and mixing system. The circulating airflow pipeline system is approximately circular, resembling a racetrack, and perpendicular to the ground. The drying and mixing system is located below the circulating airflow pipeline system, and the encapsulation spray system is located to the side of the circulating airflow pipeline system. The drying and mixing system includes a drying section, a main material mixing mechanism, and a premixed powder outlet, used for drying the material and mixing it with the main material (flour) to form the premixed powder product.

[0005] The encapsulation spray system includes a temperature-controlled stirring and mixing mechanism, a liquid material temporary storage and pumping mechanism, a compressed air pump, and a liquid material atomizing mechanism. The liquid material temporary storage and pumping mechanism is connected below the temperature-controlled stirring and mixing mechanism, and the liquid material temporary storage and pumping mechanism and the compressed air pump are connected to the liquid material atomizing mechanism through two parallel pipelines.

[0006] The temperature-controlled mixing mechanism comprises a yeast feed channel, a protein feed channel, an oil feed channel, a drive mechanism, a temperature-controlled baffle plate, a stirring mechanism, and a material outlet. Materials entering through each feed channel are mixed and emulsified within the temperature-controlled mixing mechanism.

[0007] The liquid atomizing mechanism includes a compressed air pipe, a liquid input pipe, an atomizing chamber, and an atomizing nozzle. Both the compressed air pipe and the liquid input pipe are connected to the atomizing chamber, and at the top of the atomizing chamber, a slender atomizing nozzle extends into the center of the vertical section of the powder airflow circulation pipe. The direction of the atomizing nozzle is parallel to the powder airflow circulation pipe and consistent with the airflow direction of the pipe.

[0008] The circulating airflow pipeline system has its various components connected in a loop through a powder airflow circulation pipe. It is divided into a vertical section and a circulation section. The vertical section is arranged from top to bottom as a constrained airflow hopper, a starch feeding mechanism, and a circulating airflow input ring, and is connected to the drying and mixing system at the bottom. The circulation section is arranged as an air-material separation chamber and a circulating airflow input ring. The diameter of the air-material separation chamber is larger than that of the powder airflow circulation pipe.

[0009] The constrained airflow hopper is bucket-shaped, relatively wide at the top and relatively narrow at the bottom. Airflow flows from the bottom to the top, and the airflow velocity decreases as the pipe diameter gradually increases. The atomizing nozzle of the liquid atomizing mechanism is connected to the bottom of the constrained airflow hopper. Multiple constrained airflow rings are arranged parallel to each other on the pipe wall of the constrained airflow hopper. All constrained airflow rings rely on a fan to input annular inward airflow into the constrained airflow hopper. The airflow direction is inclined upward and towards the central axis of the constrained airflow hopper. The magnitude of the constrained airflow is weaker than the circulating airflow in the pipe, and it is used to constrain the movement direction of the liquid droplets after atomization.

[0010] There are two circulating airflow input rings, which are respectively set near the vertical section and the bottom connection of the circulating section of the airflow circulation pipe. Their structure and principle are the same as those of the constrained airflow ring. The input circulating airflow is used for the flow of starch excipients in the circulating airflow pipeline system.

[0011] A method for producing premixed powder with encapsulated yeast through stepwise mixing includes the following steps:

[0012] (1) According to their different properties, the raw materials for premixed flour production are divided into: yeast, oil additives, protein additives, emulsifiers, other additives, starch additives and flour main ingredients.

[0013] (2) The oil excipients are first put into the temperature-controlled stirring and mixing mechanism. According to the characteristics of the selected oil excipients, the temperature is controlled so that the oil excipients reach the corresponding liquid state close to solidification. The yeast is rapidly cooled to a temperature much lower than the solidification temperature of the oil excipients and slowly put into the temperature-controlled stirring and mixing mechanism. The stirring and mixing are continued. The oil excipients in direct contact with the yeast crystallize with the yeast as the core, and the yeast is embedded in it. The viscosity of the oil excipients increases slightly due to a small amount of crystallization. Then, the protein excipients in the protein solution state are added with an appropriate amount of emulsifier and other additives and the temperature is adjusted to the same temperature as the oil excipients. The protein excipients are then put into the temperature-controlled stirring and mixing mechanism and stirred and mixed continuously to form an oil-in-water emulsion. Some of the oil droplets are embedded with yeast.

[0014] (4) Open the material outlet switch to allow all the emulsified liquid to enter the liquid storage pumping mechanism below. Then close the material outlet switch and use the temperature-controlled stirring and mixing mechanism to mix the next batch of materials. Repeat the above steps to ensure that the liquid storage pumping mechanism always has materials.

[0015] (5) The liquid material temporary storage and pumping mechanism pumps the liquid material to the liquid material atomization mechanism. Under the action of compressed air, it is sprayed upward through the atomizing nozzle into a mist-like droplet and enters the confined airflow hopper. The core of the droplet contains lipids, and the outer layer contains proteins and water, or only proteins and water. Some of the core lipids contain embedded yeast. A stable airflow is formed in the circulating airflow pipeline system through the circulating airflow input ring. The starch excipient enters the circulating airflow pipeline system through the starch feeding mechanism and circulates. The weight of the droplet is greater than the weight of the starch granules of the starch excipient.

[0016] (6) When the circulating airflow passes through the bottom of the constrained airflow bin, it pushes the droplets with an initial upward velocity to continue moving upward. The diameter of the constrained airflow bin gradually increases, and the airflow velocity gradually decreases. It is gradually insufficient to support the larger droplets to continue moving upward. During this process, the starch granules collide with the droplets continuously, and the surface of the droplets will also stick to the starch granules. As the starch granules gradually wrap the droplets, their weight increases and they begin to fall. The constrained airflow ring on the wall of the constrained airflow bin ejects airflow to constrain the droplets to move upward or downward. After being wrapped, the droplets fall into the vertical section of the powder airflow circulation pipe and continue to collide with the starch granules and finally fall into the drying and mixing system.

[0017] (7) The remaining starch granules that have not collided and are relatively light continue to rise into the next channel. After the airflow carrying starch excipients enters the gas-material separation chamber, the pipe diameter increases sharply and the speed decreases. The starch excipients settle faster, and some gas is discharged through the filter port above, regulating the air pressure in the circulating airflow pipeline system. The circulating airflow input ring at the bottom of the circulating section of the powder airflow circulation pipe provides airflow for further circulation and prevents droplets from entering the circulation section.

[0018] (8) The material falling into the drying and mixing system is dried into auxiliary material particles in the drying section. From the outside to the inside, the particles consist of a starch layer, a protein layer, and a lipid core, or a starch layer and a protein layer. Some of the lipid cores contain embedded yeast. The yeast and carbohydrates are separated by two layers of wall material, lipid and protein, and are in a dormant state. The auxiliary material particles fall into the main material mixing mechanism and are mixed with the main material flour to become a premixed powder product. After the user mixes the premixed powder product with water, the embedded wall material dissolves and breaks down, and the yeast comes into contact with the carbohydrates and begins to ferment. The size of the auxiliary material particles and the proportion of each component can be adjusted by controlling the parameters such as the proportion of each ingredient, the airflow speed, and the size of the spray droplets in the embedded spray system and the circulating airflow pipeline system.

[0019] Compared with the prior art, the present invention has the following beneficial effects:

[0020] (1) Compared with conventional premixed powder, multiple auxiliary materials with lower content are first encapsulated and mixed in stages to form auxiliary material particles with uniform and stable content of each component, and then mixed with the main ingredient flour, which greatly reduces the difficulty of mixing and improves the standardization of the product.

[0021] (2) In this invention, yeast is pre-encapsulated, and there are two layers of wall material, lipid and protein, between the yeast and carbohydrates, which are in a dormant state. After the user mixes the premixed powder product with water, the encapsulation wall material dissolves and breaks down, and the yeast comes into contact with the carbohydrates to start fermentation.

[0022] (3) In the production process of this invention, the oil additives that come into direct contact with the temperature-controlled yeast crystallize with yeast as the core, thereby increasing the encapsulation rate of yeast.

[0023] (4) The present invention can adjust the size of the excipient particles and the proportion of each component by controlling the parameters such as the proportion of each ingredient, the airflow speed, and the size of the spray droplets in the encapsulation spray system and the circulating airflow pipeline system. Attached Figure Description

[0024] To more clearly illustrate the technical solutions in the embodiments of the present invention or the prior art, the drawings used in the description of the embodiments or the prior art will be briefly introduced below. Obviously, the drawings described below are only some embodiments of the present invention. For those skilled in the art, other drawings can be obtained based on these drawings without creative effort.

[0025] Figure 1 This is a schematic diagram of the structure of a premixed powder production device for progressively mixing encapsulated yeast according to the present invention.

[0026] Figure 2 This is a schematic diagram of the temperature-controlled stirring and mixing mechanism in Embodiment 1 of the present invention;

[0027] Figure 3This is a partial cross-sectional schematic diagram of the liquid atomization mechanism and the confined airflow hopper in Embodiment 1 of the present invention;

[0028] Figure 4 This is a schematic diagram of the principle of the circulating airflow input ring and the constrained airflow ring in Embodiment 1 of the present invention;

[0029] Explanation of reference numerals in the attached drawings: 1. Encapsulation spray system; 2. Circulating airflow pipeline system; 3. Drying and mixing system; 4. Temperature-controlled stirring and mixing mechanism; 5. Liquid material temporary storage and pumping mechanism; 6. Compressed air pump; 7. Liquid material atomization mechanism; 8. Powder material airflow circulation pipe; 9. Constrained airflow hopper; 10. Air-material separation chamber; 11. Starch feeding mechanism; 12. Circulating airflow input ring; 13. Drying section; 14. Main material mixing mechanism; 15. Premixed powder outlet; 16. Yeast feeding channel; 17. Protein liquid feeding channel; 18. Oil liquid feeding channel; 19. Drive mechanism; 20. Temperature-controlled baffle plate; 21. Stirring mechanism; 22. Material outlet; 23. Compressed air pipe; 24. Liquid material input pipe; 25. Atomization chamber; 26. Atomizing nozzle; 27. Constrained airflow ring. Detailed Implementation

[0030] The technical solution of the present invention will now be clearly and completely described with reference to the accompanying drawings. Obviously, the described embodiments are only some, not all, of the embodiments of the present invention. Based on the embodiments of the present invention, all other embodiments obtained by those skilled in the art without creative effort are within the scope of protection of the present invention.

[0031] Example 1

[0032] like Figures 1-4 The diagram shows a premixed powder production device for encapsulating yeast and mixing it in stages. It includes an encapsulation spray system 1, a circulating airflow duct system 2, and a drying and mixing system 3. The circulating airflow duct system 2 is approximately elliptical and perpendicular to the ground. The drying and mixing system 3 is located below the circulating airflow duct system 2, and the encapsulation spray system 1 is located to the side of the circulating airflow duct system 2. The drying and mixing system 3 includes a drying section 13, a main material mixing mechanism 14, and a premixed powder outlet 15, used for drying fallen materials and mixing them with the main material (flour) to form the premixed powder product.

[0033] The encapsulation spray system 1 includes a temperature-controlled stirring and mixing mechanism 4, a liquid material temporary storage and pumping mechanism 5, a compressed air pump 6, and a liquid material atomizing mechanism 7. The liquid material temporary storage and pumping mechanism 5 is connected below the temperature-controlled stirring and mixing mechanism 4, and the compressed air pump 6 is connected to the liquid material atomizing mechanism 7 through two parallel pipelines.

[0034] The temperature-controlled stirring and mixing mechanism 4 comprises a yeast feeding channel 16, a protein liquid feeding channel 17, an oil liquid feeding channel 18, a drive mechanism 19, a temperature-controlled baffle plate 20, a stirring mechanism 21, and a material outlet 22. The materials entering through each feeding channel are mixed and emulsified inside the temperature-controlled stirring and mixing mechanism 4.

[0035] The liquid atomizing mechanism 7 includes a compressed air pipe 23, a liquid input pipe 24, an atomizing chamber 25, and an atomizing nozzle 26. Both the compressed air pipe 23 and the liquid input pipe 24 are connected to the atomizing chamber 25, and the atomizing nozzle 26 extends from the top of the atomizing chamber 25 into the center of the vertical section of the powder airflow circulation pipe 8. The direction of the atomizing nozzle's spray is parallel to the powder airflow circulation pipe 8 and consistent with the airflow direction of the pipe.

[0036] The circulating airflow pipeline system 2 is composed of various components connected in a loop by a powder airflow circulation pipe 8. It is divided into a vertical section and a circulation section. The vertical section is provided with a constrained airflow hopper 9, a starch feeding mechanism 11 and a circulating airflow input ring 12 from top to bottom, and is connected to the drying and mixing system 3 at the bottom. The circulation section is provided with an air-material separation chamber 10 and a circulating airflow input ring 12.

[0037] The constrained airflow hopper 9 is bucket-shaped, with a relatively wide top and a relatively narrow bottom. The airflow flows from the bottom to the top, and the airflow speed decreases as the pipe diameter gradually increases. A liquid atomizing mechanism 7 is connected to the bottom of the constrained airflow hopper 9. Multiple constrained airflow rings 27 are arranged parallel to each other on the pipe wall of the constrained airflow hopper 9. All constrained airflow rings 27 rely on a fan to input annular inward airflow into the constrained airflow hopper 9. The airflow direction is inclined upward and towards the central axis of the constrained airflow hopper 9. The magnitude of the constrained airflow is weaker than the circulating airflow in the pipe, and it is used to constrain the movement direction of the liquid droplets after atomization.

[0038] There are two circulating airflow input rings 12, which are respectively set near the vertical section and the bottom connection of the circulating section of the powder airflow circulation pipe 8. Their structure and principle are the same as those of the constrained airflow ring 27. The input circulating airflow is used for the flow of starch excipients in the circulating airflow pipeline system 2.

[0039] A method for producing premixed powder with encapsulated yeast through stepwise mixing includes the following steps:

[0040] (1) According to their different properties, the raw materials for premixed powder production are divided into: yeast, oil auxiliary materials (butter), protein auxiliary materials (a mixture of soy protein isolate and water), emulsifiers, other additives (salt and other seasonings), starch auxiliary materials (corn starch) and flour main materials (wheat flour).

[0041] (2) The oil excipients are added to the temperature-controlled stirring and mixing mechanism 4, and the temperature is controlled at about 35°C to make the oil excipients reach the corresponding liquid state close to solidification. After the yeast is pre-cooled to -40°C, it is slowly added to the temperature-controlled stirring and mixing mechanism 4 and stirred and mixed continuously. The oil excipients in direct contact with the yeast crystallize with the yeast as the core, and the yeast is embedded in it. The viscosity of the oil excipients increases slightly due to a small amount of crystallization. Then, the protein excipients in the protein solution state are added with an appropriate amount of emulsifier and other additives and the temperature is adjusted to the same temperature as the oil excipients. It is then added to the temperature-controlled stirring and mixing mechanism 4 and stirred and mixed continuously to form an oil-in-water emulsion. Some of the oil droplets are embedded with yeast.

[0042] (4) Open the material outlet 22 switch to allow all the emulsified liquid to enter the liquid storage pumping mechanism 5 below. Then close the material outlet 22 switch and mix the next batch of materials in the temperature control stirring and mixing mechanism 4. Repeat the above steps to ensure that the liquid storage pumping mechanism 5 always has materials.

[0043] (5) The liquid material temporary storage and pumping mechanism 5 pumps the liquid material to the liquid material atomizing mechanism 7. Under the action of the compressed air pump 6, the liquid material is sprayed upward through the atomizing nozzle 26 into a mist-like droplet and enters the confined airflow hopper 9. The core of the droplet contains lipids, and the outer layer contains proteins and water, or only proteins and water. Some of the core lipids contain embedded yeast. A stable airflow is formed in the circulating airflow pipeline system 2 through the circulating airflow input ring 12. The starch excipient enters the circulating airflow pipeline system 2 through the starch feeding mechanism 11 and circulates. The weight of the droplet is greater than the weight of the starch granules of the starch excipient.

[0044] (6) When the circulating airflow passes through the bottom of the constrained airflow bin 9, it pushes the droplets with an initial upward velocity to continue moving upward. The constrained airflow bin 9 is bucket-shaped, and the airflow velocity gradually decreases, which is gradually insufficient to support the larger droplets to continue moving upward. During this process, the starch granules collide with the droplets continuously, and the surface of the droplets will also stick to the starch granules. As the starch granules gradually wrap the droplets, their weight increases and they begin to fall. The constrained airflow ring 27 on the wall of the constrained airflow bin 9 sprays out airflow to constrain the droplets to move upward or downward. After being wrapped, the droplets fall into the vertical section of the powder airflow circulation pipe 8 and continue to collide with the starch granules and finally fall into the drying and mixing system 3.

[0045] (7) The remaining starch granules that have not collided and are relatively light continue to rise into the next channel. After the airflow carrying starch excipients enters the gas-material separation chamber 10, the pipe diameter increases sharply and the speed decreases. The starch excipients settle faster, and some gas is discharged through the filter port above, regulating the air pressure in the circulating airflow pipeline system 2. The circulating airflow input ring 12 at the bottom of the circulating section of the powder airflow circulation pipe provides further circulating airflow and prevents droplets from entering the circulation section.

[0046] (8) The material falling into the drying and mixing system 3 is dried into auxiliary material particles through the drying section 13. From the outside to the inside, the particles consist of a starch layer, a protein layer, and a lipid core, or a starch layer and a protein layer. Some of the lipid cores contain embedded yeast. The yeast and carbohydrates are separated by two layers of wall material, lipid and protein, and are in a dormant state. The auxiliary material particles fall into the main material mixing mechanism 14 and are stirred and mixed with the main material flour to become a premixed powder product. After the user mixes the premixed powder product with water, the embedded wall material dissolves and breaks down, and the yeast comes into contact with the carbohydrates and begins to ferment. The size of the auxiliary material particles and the proportion of each component can be adjusted by controlling the parameters such as the proportion of each ingredient, the airflow speed, and the size of the spray droplets in the embedded spray system 1 and the circulating airflow pipeline system 2.

[0047] The above description is merely a specific embodiment of the present invention, but the scope of protection of the present invention is not limited thereto. Any variations or substitutions that can be easily conceived by those skilled in the art within the technical scope disclosed in the present invention should be included within the scope of protection of the present invention. Therefore, the scope of protection of the present invention should be determined by the scope of the claims.

Claims

1. A premixed powder production device for progressively mixing encapsulated yeast, characterized in that, It includes a drying and mixing system, an embedding spray system, and a circulating airflow duct system. The circulating airflow duct system is approximately a runway ring and perpendicular to the ground. The drying and mixing system is located below the circulating airflow duct system, and the embedding spray system is located to the side of the circulating airflow duct system. The drying and mixing system includes a drying section, a main material mixing mechanism, and a premixed powder outlet, used for drying the material and mixing it with the main material flour to form a premixed powder product. The encapsulation spray system includes a temperature-controlled stirring and mixing mechanism, a liquid material temporary storage and pumping mechanism, a compressed air pump, and a liquid material atomization mechanism. The liquid material temporary storage and pumping mechanism is connected below the temperature-controlled stirring and mixing mechanism. The liquid material temporary storage and pumping mechanism and the compressed air pump are connected to the liquid material atomization mechanism via two parallel pipelines. The temperature-controlled stirring and mixing mechanism comprises a yeast feed channel, a protein liquid feed channel, an oil liquid feed channel, a drive mechanism, a temperature-controlled baffle plate, a stirring mechanism, and a material outlet. The materials entering through each feed channel are mixed and emulsified inside the temperature-controlled stirring and mixing mechanism. The liquid material atomization mechanism includes a compressed air pipe, a liquid material input pipe, an atomization chamber, and an atomization nozzle. Both the compressed air pipe and the liquid material input pipe are connected to the atomization chamber, and a slender atomization nozzle extends from the top of the atomization chamber into the center of the vertical section of the powder airflow circulation pipe. The direction of the atomization nozzle's spray is parallel to the powder airflow circulation pipe and consistent with the airflow direction of the pipe. The circulating airflow pipeline system includes a loop formed by connecting powder airflow circulation pipes, which is divided into a vertical section and a circulation section. The vertical section is provided with a constrained airflow hopper, a starch feeding mechanism and a circulating airflow input ring from top to bottom, and is connected to the drying and mixing system at the bottom. The circulation section is provided with an air-material separation chamber and a circulating airflow input ring. The diameter of the air-material separation chamber is larger than that of the powder airflow circulation pipe.

2. The premixed powder production device for progressively mixing encapsulated yeast according to claim 1, characterized in that, The constrained airflow hopper in the circulating airflow pipeline system is shaped like a bucket, with a relatively wide top and a relatively narrow bottom. The airflow flows from the bottom to the top, and the airflow velocity decreases as the pipe diameter gradually increases. The atomizing nozzle of the liquid atomizing mechanism is connected to the bottom of the constrained airflow hopper. Multiple constrained airflow rings are arranged parallel to each other on the pipe wall of the constrained airflow hopper. All constrained airflow rings rely on a fan to input annular inward airflow into the constrained airflow hopper. The airflow direction is inclined upward and towards the central axis of the constrained airflow hopper. The magnitude of the constrained airflow is weaker than the circulating airflow in the pipeline, and it is used to constrain the movement direction of the liquid droplets after atomization.

3. The premixed powder production device for progressively mixing encapsulated yeast according to claim 1, characterized in that, There are two circulating airflow input rings in the circulating airflow duct system. They are located near the bottom connection of the vertical section and the circulating section of the circulating airflow duct system, respectively. Their structure and principle are the same as those of the constrained airflow ring. The input airflow is used for the flow of starch excipients in the circulating airflow duct system.

4. A method for producing premixed powder with encapsulated yeast through stepwise mixing, characterized in that, Includes the following steps: (1) According to their different properties, the raw materials for premixed flour production are divided into: yeast, oil additives, protein additives, emulsifiers, other additives, starch additives and flour main ingredients; (2) The oil excipients are first put into the temperature-controlled stirring and mixing mechanism. According to the characteristics of the selected oil excipients, the temperature is controlled so that the oil excipients reach the corresponding liquid state close to solidification. The yeast is rapidly cooled to a temperature much lower than the solidification temperature of the oil excipients and slowly put into the temperature-controlled stirring and mixing mechanism. The stirring and mixing are continued. The oil excipients in direct contact with the yeast crystallize with the yeast as the core. The yeast is embedded in it. The viscosity of the oil excipients increases slightly due to a small amount of crystallization. Then, the protein excipients in the protein solution state are added with an appropriate amount of emulsifier and other additives and the temperature is adjusted to the same temperature as the oil excipients. The protein excipients are put into the temperature-controlled stirring and mixing mechanism and stirred and mixed continuously to form an oil-in-water emulsion. Some of the oil droplets are embedded with yeast. (3) Open the material outlet switch so that all the emulsified liquid material enters the liquid material temporary storage pumping mechanism below. Then close the material outlet switch and mix the next batch of material in the temperature-controlled stirring and mixing mechanism. Repeat the above steps so that the liquid material temporary storage pumping mechanism always has material. (4) The liquid material temporary storage pumping mechanism pumps the liquid material to the liquid material atomizing mechanism. Under the action of compressed air, it is sprayed upward through the atomizing nozzle into a mist-like droplet and enters the confined airflow hopper. The core of the droplet contains lipids, the outer layer contains protein and water, or only protein and water. Some of the core lipids contain yeast. A stable airflow is formed in the circulating airflow pipeline system through the circulating airflow input ring. The starch excipient enters the circulating airflow pipeline system through the starch feeding mechanism and circulates. The weight of the droplet is greater than the weight of the starch granules of the starch excipient. (5) When the circulating airflow passes through the bottom of the constrained airflow bin, it pushes the droplets with an initial upward velocity to continue moving upward. The diameter of the constrained airflow bin gradually increases and the airflow velocity gradually decreases, which is gradually insufficient to support the larger droplets to continue moving upward. During this process, the starch granules collide with the droplets continuously, and the surface of the droplets will also stick to the starch granules. As the starch granules gradually wrap the droplets, their weight increases and they begin to fall. The constrained airflow ring on the wall of the constrained airflow bin ejects airflow to constrain the droplets to move upward or downward. After being wrapped, the droplets fall into the vertical section of the powder airflow circulation pipe and continue to collide with the starch granules and finally fall into the drying and mixing system. (6) The remaining starch granules that have not collided and are relatively small continue to rise into the next channel. After the airflow carrying starch excipients enters the gas-material separation chamber, the pipe diameter increases sharply and the speed decreases. The starch excipients settle faster, and some gas is discharged through the filter port above, which regulates the air pressure in the circulating airflow pipeline system. The circulating airflow input ring at the bottom of the circulating section of the powder airflow circulation pipe provides airflow for further circulation and prevents droplets from entering the circulation section. (7) The material falling into the drying and mixing system is dried into auxiliary material particles through the drying section. From the outside to the inside, they are starch layer, protein layer and lipid core, or starch layer and protein layer. Some of the lipid core contains yeast. The yeast and carbohydrates are separated by two layers of wall material, lipid and protein, and are in a dormant state. The auxiliary material particles fall into the main material mixing mechanism and are mixed with the main material flour to become a premixed powder product. After the user mixes the premixed powder product with water, the embedded wall material dissolves and breaks down, and the yeast comes into contact with the carbohydrates and begins to ferment. The size of the auxiliary material particles and the proportion of each component can be adjusted by controlling the proportion of each ingredient, the airflow speed and the size of the spray droplets in the embedded spray system and the circulating airflow pipeline system.

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