A method for preparing a home-baked bread and a raw material stirring device thereof

Abstract

The present invention discloses a method for preparing home-baked bread and a raw material stirring device thereof, relating to the technical field of baking preparation. The method comprises a mixing box, one side of which is provided with a servo motor, an output end of which is fixedly connected to a stirring roller, and both ends of the stirring roller are provided with an air supply mechanism. In the present invention, a piston is driven to reciprocate within an air reservoir by a convex disc. The air intake pipe of the air reservoir utilizes negative pressure to absorb oxygen from the upper layer, while the exhaust pipe of the air reservoir utilizes positive pressure to transport oxygen from the upper layer within the container, thereby promoting the circulation of oxygen within the mixing box. This allows the dough to undergo more aerobic fermentation during kneading, utilizing the aerobic fermentation of yeast to produce a small amount of alcohol, thereby improving the flavor of the bread. Furthermore, the method produces less carbon dioxide, thereby maintaining the gluten content of the dough during kneading and improving the taste of the bread.

Description

TECHNICAL FIELD

[0001] The present application relates to the technical field of baking preparation, in particular to a household baking bread preparation method and a raw material stirring device thereof. BACKGROUND

[0002] Bread is mainly used in the food manufacturing industry, especially in the field of bread and pastry products. Due to its unique taste and flavor, it is loved by consumers in the market. In addition, bread can also be an ideal choice for breakfast, afternoon tea or supper, meeting people's demand for delicious, healthy and convenient food. Most of the existing bread making methods are complex in process, long in operation time, high in technical requirements, and have problems such as bread aging shrinkage after softening, dry taste, insufficient softness, etc. The new formula process can effectively solve the defects and problems of existing bread making.

[0003] One of the factors affecting the taste of bread is the fermentation degree of the dough, and one of the factors affecting the flavor of bread is the mixing and proportioning of various raw materials in the dough. The proportion of various raw materials in bread with rich flavor is more complex, and the time required for mixing is also more. The dough is also fermenting when mixing, and the mixing of raw materials and the mixing of dough when mixing will cause the dough to become fluffy in advance, which reduces the dough strength and affects the bread forming effect. Therefore, mixing needs to avoid fermentation under anaerobic conditions. After mixing is completed, the bread has completed shaping, and anaerobic fermentation can produce more gas to make the bread fluffier and improve the taste. In the current technology, in order to ensure safe and sanitary production, the mixing machine generally operates in a relatively sealed environment. The dough will ferment synchronously during mixing, and the carbon dioxide produced after fermentation will gradually accumulate in the sealed environment, increasing the concentration, which is easy to cause anaerobic fermentation during mixing, resulting in too fluffy dough during mixing. The dough is too fluffy during mixing, which reduces the bread strength and causes poor dough forming effect, affecting bread forming and raw material mixing effect. SUMMARY

[0004] The present application aims to provide a household baking bread preparation method and a raw material stirring device thereof. The convex disc drives the piston to reciprocate in the air cylinder, the air inlet pipe of the air cylinder uses negative pressure to absorb oxygen from the upper layer, the air outlet pipe of the air cylinder uses positive pressure to transport oxygen from the upper layer in the container, promotes the circulation of oxygen in the stirring box, and makes the dough have more aerobic fermentation during mixing. A small amount of alcohol is produced by aerobic fermentation of yeast, which improves the flavor of bread and produces less carbon dioxide, maintains the strength of the dough during mixing, and improves the taste of bread to solve the problems in the above background.

[0005] To achieve the above objectives, the present invention provides the following technical solution: a raw material mixing device for home baking bread, comprising a mixing box, a servo motor provided on one side of the mixing box, a mixing roller fixedly connected to the output end of the servo motor, and an air supply mechanism provided at both ends of the mixing roller, the air supply mechanism comprising a rotating assembly consisting of a telescopic rod, a piston, and a convex plate, and a ventilation assembly consisting of an air reservoir, an air intake pipe, an exhaust pipe, and a one-way valve, the convex plate being fixedly connected to the central axis of the mixing roller, the convex plate being rotatably connected to the telescopic rod, one end of the telescopic rod being fixedly connected to the piston, the inner sidewall of the air reservoir being slidably connected to the piston, the air intake pipe directing gas from the upper space into the air reservoir through the one-way valve, the exhaust pipe directing gas from the inside of the air reservoir into the lower space through the one-way valve, the other end of the exhaust pipe being connected to an air guide plate fixedly mounted on the inner sidewall of the mixing box, and air vents being evenly arranged below the air guide plate, the air supply mechanism being connected to the central axis of the mixing roller, collecting oxygen from the upper layer of the mixing box and transporting oxygen to the flour in the lower layer.

[0006] Preferably, partitions are installed at both ends of the stirring roller, and the air supply mechanism is arranged in the interlayer between the partition and the stirring box.

[0007] Preferably, a water immersion mechanism is installed at one end of the mixing box, and the water immersion mechanism includes a nut jar, the inner bottom wall of the nut jar is inclined with the ground, the side wall of the nut jar is provided with a liquid outlet, the inner chamber of the nut jar is provided with a filter screen, the surface of the filter screen is inclined with the ground, the side wall of the nut jar is provided with a drop outlet above the liquid outlet, the top of the nut jar is provided with a water inlet, and one end of the nut jar is rotatably connected to a flip cover, a sealing plate 2 is provided above the filter screen, and the sealing plate 2 is slidably connected to the inner side wall of the nut jar, a sealing plate 1 is provided below the filter screen, and the sealing plate 1 is slidably connected to the inner side wall of the nut jar, the nut jar puts nuts into the mixing box through the drop outlet, and the nut jar puts water into the mixing box through the liquid outlet.

[0008] Preferably, a box cover is installed on the top of the mixing box, and the top of the box cover is connected to a silicone hose and is connected to the raw material tank through the silicone hose. A sprinkling mechanism is installed inside the mixing box, and the sprinkling mechanism is located below the opening of the silicone hose.

[0009] Preferably, the sprinkling mechanism comprises a curved tube funnel, and branch tubes are installed at equal intervals on the curved tube of the curved tube funnel, so that the milk and honey are evenly sprinkled on the flour in the mixing box through the multiple branch tubes.

[0010] Preferably, the cross shaft is fixedly connected below the curved funnel, the other two ends of the cross shaft are rotatably connected with U-shaped racks, the bottom end of the cross shaft is rotatably connected with a positioning rack, the other end of the positioning rack is rotatably connected with a rotating shaft, one end of the rotating shaft is fixedly connected with a rotating disc, a sliding groove is formed in the side wall of the rotating disc, a sliding block is slidably connected with the inner side wall of the sliding groove, a middle rotating shaft is rotatably connected with the inner side wall of the sliding block, one end of the middle rotating shaft is fixedly connected with the U-shaped rack, a plurality of positioning holes are equidistantly formed in the two sides of the sliding groove, and the sliding block is adjusted in the sliding groove through the positioning holes.

[0011] Preferably, the stirring box is provided with an electric control cabinet at one end and an electromechanical cabinet at the other end, the servo motor is installed in the electromechanical cabinet, and the electric control cabinet and the electromechanical cabinet are both provided with a conveying belt.

[0012] The application also discloses a household baking bread preparation method.

[0013] Step one, add nuts and dried fruits into the nut tank through the turnover cover, and fill the nut tank with drinking water through the water inlet so that the drinking water completely immerses the nuts on the filter screen;

[0014] Step two, put high-gluten flour and whole wheat flour into the stirring box, pour enough drinking water into the stirring box, and start the stirring roller to pre-mix the materials;

[0015] Step three, add natural yeast, egg yolk powder and sea salt into the flour during the pre-mixing, and the flour is gradually shaped into dough after the pre-mixing, and the box cover is closed;

[0016] Step four, use the pump to pump the milk and honey in the raw material tank out, use the silica gel hose to guide the milk and honey to the two side material spraying mechanisms respectively, and use the material spraying mechanisms to uniformly spray the milk and honey on the dough;

[0017] Step five, after the dough is shaped, open the sealing plate one at a fixed time, the water in the nut tank is sprayed on the dough from the liquid outlet, the hardness and strength of the dough are adjusted, the sealing plate two is opened at a fixed time, the nuts on the filter screen are uniformly sprayed on the dough, and the nuts are mixed with the dough to form a nut sandwich.

[0018] Preferably, in step five, a dough toughness adjusting system is used, which comprises an electromagnet module, a program control module and a resistance detection module;

[0019] The resistance detection module is installed on the stirring roller and is used for detecting the resistance during rotation of the stirring roller, so as to determine the toughness of the dough during stirring;

[0020] The program control module is arranged in an electric control cabinet and is used for controlling the opening time and frequency of the first sealing plate and the second sealing plate by presetting the toughness of the dough;

[0021] The electromagnet module is installed on the first sealing plate, the second sealing plate and the nut tank, and the first sealing plate is opened by breaking the magnetic attraction force between the first sealing plate and the nut tank, and the second sealing plate is opened by connecting the magnetic repulsion force between the second sealing plate and the nut tank.

[0022] Compared with the prior art, the present application has the following advantages:

[0023] 1、In the present application, when the stirring roller of the raw material stirring device is running, the convex disc drives the piston to reciprocate in the air cylinder, the air inlet pipe of the air cylinder absorbs the oxygen in the upper layer by using negative pressure, and the air outlet pipe of the air cylinder transports the oxygen in the upper layer in the container by using positive pressure, so as to promote the circulation of oxygen in the stirring box, make the dough have more aerobic fermentation during dough mixing, produce a small amount of alcohol by using aerobic fermentation of yeast, improve the flavor of bread, and at the same time, produce less carbon dioxide, maintain the toughness of the dough during dough mixing, and improve the taste of bread.

[0024] 2、In the present application, the air guide plate is designed on the inner walls of both sides of the stirring box while the air supplement mechanism promotes the circulation of oxygen in the stirring box, so that the powder blocks adhered to the inner wall of the machine are blown off, not only providing an oxygen environment for fermentation of the dough, but also cleaning the inner wall of the machine and maintaining production hygiene.

[0025] 3、In the present application, high-gluten flour is used to provide the main structure and toughness of bread, whole wheat flour is used to increase dietary fiber and improve nutritional value, milk is used to participate in fermentation of the dough, so as to make the bread soft and increase milk flavor, natural yeast is used to replace traditional yeast, so as to make the bread fermentation more natural and the taste better, egg yolk powder is used to increase emulsification effect and make the bread soft and moisturized, sea salt is used to improve the flavor of bread, honey is used to replace part of sugar, so as to increase the sweetness and aroma of bread, walnuts and raisins are used to increase the taste and nutritional value, improve the scores of bread in taste, flavor and nutritional value, and reduce the heat of bread, so as to meet the needs of modern low-calorie healthy diet.

[0026] 4、In the present application, the nuts and dried fruits are soaked in the nut tank for a period of time before being added to the dough, so as to improve the dry condition of the surface of the nuts and avoid the problem that the dough taste is affected due to the over-dry nuts absorbing water from the dough.

[0027] 5、The present application, by supplementing water to the dough in time when the nuts are put in, adjusts the toughness of the dough, so that the nuts are easier to mix with the dough.

[0028] 6、The present application, by connecting the stirring roller and the rotating shaft through the conveying belt, when the stirring roller is driven to work by the servo motor, the rotating shaft drives the rotating disc to rotate, and then the transfer shaft drives the cross shaft to swing left and right, the milk and honey are guided from the silica rubber hose to the curved funnel, the curved funnel can sprinkle the milk and honey more evenly on the dough through swinging, so that the dough is mixed more evenly and the overall taste is better. BRIEF DESCRIPTION OF DRAWINGS

[0029] Figure 1 It is a whole principle diagram of the raw material stirring device for the household baking bread of the present application;

[0030] Figure 2 It is a structure diagram of the stirring box in the raw material stirring device for the household baking bread of the present application;

[0031] Figure 3 It is an internal structure diagram of the stirring box in the raw material stirring device for the household baking bread of the present application;

[0032] Figure 4 It is a structure diagram of the water immersion mechanism in the raw material stirring device for the household baking bread of the present application;

[0033] Figure 5 It is an internal structure diagram of the water immersion mechanism in the raw material stirring device for the household baking bread of the present application;

[0034] Figure 6 It is a structure diagram of the material sprinkling mechanism in the raw material stirring device for the household baking bread of the present application;

[0035] Figure 7 It is a motion diagram of the material sprinkling mechanism in the raw material stirring device for the household baking bread of the present application; Figure 6 It is an enlarged effect diagram of the local structure in A of the present application;

[0036] Figure 8 It is a motion diagram of the material sprinkling mechanism in the raw material stirring device for the household baking bread of the present application;

[0037] Figure 9 It is a structure diagram of the air supplement mechanism in the raw material stirring device for the household baking bread of the present application;

[0038] Figure 10 It is a side structure sectional view of the air supplement mechanism in the raw material stirring device for the household baking bread of the present application;

[0039] Figure 11A circulating air supply schematic diagram of a material stirring device for a household baking bread mixer;

[0040] Figure 12 A three-dimensional structure schematic diagram of a material stirring device for a household baking bread mixer Figure 1 ;

[0041] Figure 13 A three-dimensional structure schematic diagram of a material stirring device for a household baking bread mixer Figure 2 ;

[0042] Figure 14 A system block diagram of a material stirring device for a household baking bread mixer.

[0043] In the figure: 1, stirring box; 11, stirring roller; 12, air supply mechanism; 121, telescopic rod; 122, air cylinder; 123, air inlet pipe; 124, air outlet pipe; 125, air guide plate; 126, piston; 127, convex disc; 128, one-way valve; 13, conveying belt; 14, partition; 2, servo motor; 3, material spraying mechanism; 31, curved funnel; 32, rotating disc; 320, positioning hole; 321, sliding groove; 33, rotating shaft; 34, branch pipe; 35, U-shaped frame; 36, transfer shaft; 37, sliding block; 38, positioning frame; 39, cross shaft; 4, soaking mechanism; 41, nut jar; 42, water inlet; 43, turnover cover; 44, filter screen; 45, material outlet; 46, liquid outlet; 47, material sealing plate one; 48, material sealing plate two; 5, electric control cabinet; 6, electromechanical cabinet. DETAILED DESCRIPTION

[0044] The technical solutions in the embodiments of the present application will be clearly and completely described below with reference to the drawings in the embodiments of the present application. Obviously, the described embodiments are only part of the embodiments of the present application, rather than all the embodiments. Based on the embodiments in the present application, all other embodiments obtained by those skilled in the art without creative labor fall within the scope of protection of the present application.

[0045] Embodiment one

[0046] A household baking bread preparation method, for the baking bread preparation method, three groups of comparative tests are designed, the process of preparing baking bread in three groups of comparative tests is as follows:

[0047] Test group one:

[0048] Step one, soaking nuts and dried fruits: weigh 5 parts by weight of walnuts and raisins, soak the walnuts and raisins in water for 10 min;

[0049] Step two, flour mixing: take 30 parts by weight of high-gluten flour, 5 parts by weight of whole wheat flour, add 60% water and mix and stir;

[0050] Step three, add spices: take 0.5 parts by weight of natural yeast, 2 parts by weight of egg yolk powder, 0.5 parts by weight of sea salt, and add to the dough.

[0051] Step four, add milk and honey: pour in 20 parts by weight of milk and 3 parts by weight of honey, and mix and stir with the dough.

[0052] Step five, add nuts and water to adjust the dough: put the soaked nuts in step one into the dough and mix, and add the soaking water to the dough to adjust the toughness of the dough.

[0053] The dough prepared by the above steps and raw material formula is cut and kneaded into bread, covered with cloth and fermented for one hour at room temperature without oxygen, and then baked in an oven after the volume is puffed up after fermentation;

[0054] Experimental group two

[0055] Step one, soak nuts and dried fruits: take 8 parts by weight of walnuts and raisins, soak them in water for 10 minutes;

[0056] Step two, flour mixing: take 35 parts by weight of high-gluten flour, 7 parts by weight of whole wheat flour, add 60% water and mix and stir;

[0057] Step three, add spices: take 0.7 parts by weight of natural yeast, 4 parts by weight of egg yolk powder, 0.8 parts by weight of sea salt, and add to the dough.

[0058] Step four, add milk and honey: pour in 25 parts by weight of milk and 4 parts by weight of honey, and mix and stir with the dough.

[0059] Step five, add nuts and water to adjust the dough: put the soaked nuts in step one into the dough and mix, and add the soaking water to the dough to adjust the toughness of the dough.

[0060] The dough prepared by the above steps and raw material formula is cut and kneaded into bread, covered with cloth and fermented for one hour at room temperature without oxygen, and then baked in an oven after the volume is puffed up after fermentation;

[0061] Experimental group three

[0062] Step one, soak nuts and dried fruits: take 10 parts by weight of walnuts and raisins, soak them in water for 10 minutes;

[0063] Step two, flour mixing: take 40 parts by weight of high-gluten flour, 10 parts by weight of whole wheat flour, add 60% water and mix and stir;

[0064] Step three, add spices: take 1 part by weight of natural yeast, 5 parts by weight of egg yolk powder, 1 part by weight of sea salt, and add to the dough.

[0065] Step four, add milk and honey: pour in 30 parts by weight of milk and 5 parts by weight of honey, and mix and stir with the dough.

[0066] Step five, add nuts and water to adjust the dough: put the soaked nuts in step one into the dough and mix, and add the soaking water to the dough to adjust the dough strength.

[0067] Using the dough prepared by the above steps and raw material formula, cut and knead the dough into bread, cover it with cloth and ferment at room temperature for one hour, then put it into the oven after the volume is puffy, the data of the three formula groups are as follows:

[0068] Table 1 Data table of three formula groups

[0069] Ingredients Ingredients Ingredients Ingredients Ingredients 45.5％ 41.5％ 39.2％ Ingredients 7.6％ 8.2％ 9.8％ Ingredients 0.7％ 0.8％ 0.8％ Ingredients 30.3％ 29.7％ 29.5％ Ingredients 3％ 4.7％ 5％ Ingredients 0.7％ 0.9％ 0.9％ Ingredients 4.6％ 4.7％ 5％ Ingredients 5％ 5.9％ 6％ Ingredients 2.6％ 3.6％ 3.8％

[0070] According to the national standard GB / T 35869-2018, a scoring group is designed, all the evaluation personnel participating in the sensory evaluation should meet the requirements of GB / T 10220, and receive special training on the relevant knowledge of bread sensory evaluation, with the same qualification level and inspection ability. Each sensory evaluation should be composed of 5 or more expert evaluators or 10 or more selected evaluators to form an evaluation group. The selection of sensory analysis expert evaluators is carried out according to GB / T 16291.2, and the selection of selected evaluators is carried out according to GB / T 16291.1.

[0071] Select 5-6 wheat flour samples with different gluten content and gluten quality, and make bread according to the method required by GB / T 35869-2018 standard, and select one sample with an average comprehensive score of 92-101 as the reference sample for each evaluation.

[0072] The dough baked in the three groups of experiments has effectively improved in taste, flavor and nutritional value, and the heat of the new formula bread is significantly lower than that of traditional products, and the specific data are as follows:

[0073] Table 2 Quality score improvement table of three formula groups

[0074] Ingredients Ingredients Ingredients Ingredients Ingredients +18％ +20％ +4％ Ingredients +2％ +15％ +6％ Ingredients +2％ +10％ +10％ Ingredients -20％ -15％ -5％

[0075] Through analyzing the data of the above-mentioned experimental groups one to three, it can be known that the baked bread prepared from 35 parts by weight of high-gluten flour, 7 parts by weight of whole wheat flour, 25 parts by weight of milk, 0.7 parts by weight of natural yeast, 4 parts by weight of egg yolk powder, 0.8 parts by weight of sea salt, 4 parts by weight of honey and 8 parts by weight of walnut and raisin has the largest improvement effect on taste, flavor and nutritional value, and meets the dietary demand of low heat;

[0076] Specifically, the high-gluten flour provides the main structure and toughness of the bread, the whole wheat flour increases dietary fiber and improves nutritional value, the milk participates in the fermentation of the dough to make the bread soft and increase milk flavor, the natural yeast replaces traditional yeast to make the fermentation of the bread more natural and the taste better, the egg yolk powder increases emulsification effect to make the bread soft and moisturized, the sea salt improves the flavor of the bread, the honey replaces part of sugar to increase the sweetness and aroma of the bread, and the walnut and raisin increase taste and nutritional value. The new formula bread has an increase of 20%, 15% and 10% in the scores of taste, flavor and nutritional value, respectively, and the heat of the new formula bread is obviously reduced by 15% compared with the traditional product.

[0077] Example two

[0078] According to Ingredients As shown in the figure: a raw material stirring device for home baked bread, comprising a stirring box 1, a servo motor 2 is arranged on one side of the stirring box 1, the output end of the servo motor 2 is fixedly connected with a stirring roller 11, the two ends of the stirring roller 11 are both provided with a gas supplement mechanism 12, the gas supplement mechanism 12 comprises a rotating assembly composed of a telescopic rod 121, a piston 126 and a convex disc 127, and a gas exchange assembly composed of an air cylinder 122, an air inlet pipe 123, an air outlet pipe 124 and a one-way valve 128, the convex disc 127 is fixedly connected with the central shaft of the stirring roller 11, the convex disc 127 is rotatably connected with the telescopic rod 121, one end of the telescopic rod 121 is fixedly connected with the piston 126, the inner side wall of the air cylinder 122 is slidably connected with the piston 126, the air inlet pipe 123 guides the gas in the upper space into the inside of the air cylinder 122 through the one-way valve 128, the air outlet pipe 124 guides the gas in the inside of the air cylinder 122 into the lower space through the one-way valve 128, the other end of the air outlet pipe 124 is communicated with a gas guide plate 125, the gas guide plate 125 is fixedly installed on the inner side wall of the stirring box 1, a plurality of air holes are uniformly arranged below the gas guide plate 125, and the gas supplement mechanism 12 collects oxygen in the upper layer of the stirring box 1 and transports the oxygen to the lower layer of flour through the connection with the central shaft of the stirring roller 11.

[0079] In this embodiment, when the flour raw material is stirred and mixed into a dough, the dough fermentation process is also accompanied. The dough fermentation principle is to use yeast to ferment glucose C6H 12O6 is converted into carbon dioxide (CO2) gas. Yeast is a facultative anaerobic organism that can ferment in both aerobic and anaerobic environments. In an aerobic environment, yeast has stronger reproduction energy at a suitable temperature and can convert one glucose molecule into two carbon dioxide molecules, while producing alcohol, which improves the flavor of the dough. After the dough is kneaded, it also needs to be fermented anaerobicly. After the dough is left to stand for a period of time, yeast can convert one glucose molecule into six carbon dioxide molecules, making the dough surface more fluffy and improving the taste of the bread.

[0080] When mixing raw materials and kneading dough, it is especially important to avoid fermentation under anaerobic conditions. When kneading dough, the dough is in a relatively sealed environment. As fermentation continues, the concentration of carbon dioxide gas in the surrounding area gradually increases, which can easily lead to anaerobic fermentation. This can cause excessive pores in the dough during kneading, affecting the dough's gluten strength. Since the molecular weight of carbon dioxide is larger than that of oxygen, more carbon dioxide tends to accumulate at the bottom of the container during fermentation, while more oxygen tends to accumulate at the top of the container.

[0081] When the servo motor 2 is used to drive the stirring roller 11 to rotate and stir the raw materials, the stirring roller 11 drives the convex plates 127 on both sides to rotate, and the convex plates 127 drive the telescopic rod 121 to swing in a circular trajectory. The telescopic rod 121 drives the piston 126 to move inside the air storage cylinder 122 to control the air pressure inside the chamber. When the piston 126 moves toward the top of the air storage cylinder 122, the air pressure in the air storage cylinder 122 increases, and the air path of the exhaust pipe 124 is connected, and the air path of the air inlet pipe 123 is closed. The oxygen in the air storage cylinder 122 enters the air guide plate 125 and passes through the vent hole on the air guide plate 125. The air flows downward along the inner wall of the mixing box 1. When the piston 126 moves toward the bottom end of the air storage cylinder 122, the air pressure in the air storage cylinder 122 decreases, the air path of the exhaust pipe 124 is closed, and the air path of the air inlet pipe 123 is opened. The oxygen in the upper space of the container enters the air storage cylinder 122, realizing the circulation and replenishment of oxygen. In addition, the upper layer of the mixing box 1 is provided with an air vent, so that the outside air and the gas inside the container can be freely exchanged, so that the upper layer of the container always maintains sufficient oxygen, so that the dough can undergo more aerobic fermentation during kneading, improve the taste of the dough, and prevent the dough from being too fluffy and affecting the gluten of the dough.

[0082] At the same time, air guide plates 125 are set on the two side walls of the mixing box 1. When oxygen is replenished from the air storage cylinder 122, the air flow flows along the inner wall of the mixing box 1, loosening the dough lumps stuck on the inner wall of the machine, which not only provides an oxygen environment for the fermentation of the dough, but also cleans the inner wall of the machine.

[0083] The specific method of adding bread ingredients is as follows IngredientsAs shown in the figure, X1 is the flow direction of water added to improve the toughness of the dough, X2 is the moving direction of the dough after stirring, X3 is the flow direction of milk and honey added during the kneading process, and X4 is the flow direction of the soaked nuts mixed into the dough.

[0084] Embodiment Three

[0085] According to Ingredients , Ingredients and Ingredients As shown in the figure, the two ends of the stirring roller 11 are provided with baffles 14, and the air supplement mechanism 12 is arranged in the interlayer between the baffles 14 and the stirring box 1. One end of the stirring box 1 is provided with a soaking mechanism 4, which includes a nut tank 41, the inner bottom wall of which is inclined to the ground, the side wall of which is provided with a liquid outlet 46, the inner cavity of which is provided with a filter screen 44, the surface of which is inclined to the ground, the side wall of which is provided with a discharging port 45 above the liquid outlet 46, the top end of which is provided with a water inlet 42, and one end of which is rotatably connected with a turnover cover 43. The filter screen 44 is provided above with a second sealing plate 48 which is slidably connected with the inner side wall of the nut tank 41, and below with a first sealing plate 47 which is slidably connected with the inner side wall of the nut tank 41. The nut tank 41 pours nuts into the stirring box 1 through the discharging port 45, and pours water into the stirring box 1 through the liquid outlet 46.

[0086] In this embodiment, walnuts, raisins and other nuts and dried fruits are stored in the nut tank 41. Since the surfaces of the nuts and dried fruits are dry and have less moisture, directly pouring the nuts and dried fruits into the dough can cause the nuts to absorb the moisture of the flour around the dough, affecting the toughness of the dough and the overall shaping of the dough. Therefore, the nuts are soaked for a period of time before kneading to improve the dry condition of the outer surface of the nuts, and to avoid the problem of the nuts absorbing the moisture of the dough and affecting the taste of the dough.

[0087] The bottom surface of the nut tank 41 is provided with a certain slope, and the difference in gravity can drain the water in the nut tank 41, avoiding the influence of residual water in the nut tank 41 on subsequent kneading. The filter screen 44 is also inclined and placed on the nut tank 41, and the surface of the filter screen 44 is provided with a plurality of through holes, which can effectively separate the soaked nuts from the soaking water. In addition, the soaking water flows down along the inner wall of the stirring box 1, which can conveniently clean the powder blocks adhered to the inner wall of the machine.

[0088] Embodiment Four

[0089] According to Ingredients , Ingredients , Ingredients , Ingredients andIngredients As shown, the top end of the stirring box 1 is provided with a box cover, and the top end of the box cover is communicated with a silica gel hose, and the silica gel hose is communicated with the raw material tank. The inside of the stirring box 1 is provided with a material scattering mechanism 3, and the material scattering mechanism 3 is located below the through port of the silica gel hose. The material scattering mechanism 3 comprises a curved pipe funnel 31, and a plurality of branch pipes 34 are arranged on the curved pipe of the curved pipe funnel 31 at equal intervals. The milk and honey are uniformly scattered on the flour in the stirring box 1 through the plurality of branch pipes 34.

[0090] The curved pipe funnel 31 is fixedly connected with a cross shaft 39 below, and the other two ends of the cross shaft 39 are rotatably connected with a U-shaped frame 35. The bottom end of the cross shaft 39 is rotatably connected with a positioning frame 38, and the other end of the positioning frame 38 is rotatably connected with a rotating shaft 33. One end of the rotating shaft 33 is fixedly connected with a rotating disc 32, and a sliding groove 321 is formed in the side wall of the rotating disc 32. A sliding block 37 is slidably connected to the inner side wall of the sliding groove 321. The inner side wall of the sliding block 37 is rotatably connected with a transfer shaft 36, one end of the transfer shaft 36 is fixedly connected with the U-shaped frame 35, and a plurality of positioning holes 320 are formed in the two sides of the sliding groove 321 at equal intervals. The sliding block 37 is adjusted in the sliding groove 321 through the positioning holes 320. One end of the stirring box 1 is provided with an electric control cabinet 5, and the other end of the stirring box 1 is provided with an electromechanical cabinet 6. The servo motor 2 is installed in the inside of the electromechanical cabinet 6. The inside of the electric control cabinet 5 and the electromechanical cabinet 6 is provided with a conveying belt 13, and the stirring roller 11 is rotatably connected with the rotating shaft 33 through the conveying belt 13.

[0091] In this embodiment, in order to uniformly spread the milk and honey on the dough, improve the uniformity of the mixing of various raw materials of the dough, the flour and water are kneaded into dough first, and the pump body is used to guide the milk and honey in the raw material tank to the curved pipe funnel 31. When the servo motor 2 drives the stirring roller 11 to rotate and mix the dough, the stirring roller 11 also drives the conveying belt 13 to rotate, and the rotating shaft 33 is driven to rotate through the conveying belt 13. The rotating disc 32 is driven to rotate in a circular orbit by the rotating shaft 33. Since one end of the U-shaped frame 35 is eccentrically connected to the rotating disc 32 through the transfer shaft 36, the rotating disc 32 drives the transfer shaft 36 to swing in a circular orbit.

[0092] The circular orbit can be divided into horizontal direction and vertical direction. The swinging effect in the vertical direction is offset by the rotating effect of the U-shaped frame 35 and the cross shaft 39. The U-shaped frame 35 drives the rotating disc 32 to swing horizontally, thereby driving the cross shaft 39 to swing back and forth in the horizontal direction, and further driving the curved pipe funnel 31 above to swing back and forth. The milk and honey are guided from the tail end of the curved pipe funnel 31, and part of the branch liquid raw materials flow out of each branch pipe 34. After the swinging of the curved pipe funnel 31, the milk and honey are scattered in the fan-shaped area, so that the raw materials can be fully mixed. A bypass port is connected to one side of the silica gel hose, which is used to flush the residual milk and honey in the pipe to the stirring box 1 after each filling, so as to keep the pipe clean.

[0093] Example Five

[0094] According to Ingredients , Ingredients and Ingredients Ingredients Ingredients Ingredients Ingredients Ingredients Ingredients Ingredients Ingredients Ingredients Ingredients Ingredients Ingredients Ingredients Ingredients Ingredients Ingredients Ingredients Ingredients Ingredients Ingredients Ingredients Ingredients Ingredients Ingredients Ingredients Ingredients Ingredients Ingredients Ingredients Ingredients Ingredients Ingredients Ingredients Ingredients Ingredients Ingredients Ingredients Ingredients Ingredients Ingredients Ingredients Ingredients Ingredients Ingredients Ingredients Ingredients Ingredients Ingredients Ingredients Ingredients Ingredients Ingredients Ingredients Ingredients Ingredients Ingredients Ingredients Ingredients Ingredients Ingredients Ingredients Ingredients Ingredients Ingredients Ingredients Ingredients Ingredients Ingredients Ingredients Ingredients Ingredients Ingredients Ingredients Ingredients Ingredients Ingredients Ingredients Ingredients Ingredients Ingredients Ingredients Ingredients Ingredients Ingredients Ingredients Ingredients Ingredients Ingredients Ingredients Ingredients Ingredients Ingredients Ingredients Ingredients Ingredients Ingredients Ingredients Ingredients Ingredients Ingredients Ingredients Ingredients Ingredients Ingredients Ingredients Ingredients Ingredients Ingredients Ingredients Ingredients Ingredients Ingredients Ingredients Ingredients Ingredients Ingredients Ingredients , a dough toughness adjusting system is used when mixing nuts, which includes an electromagnet module, a program control module, and a resistance detection module;

[0095] The resistance detection module is installed on the stirring roller 11 and is used to detect the resistance during rotation of the stirring roller 11, thereby determining the toughness of the dough during stirring;

[0096] The program control module is set in the electric control cabinet 5 and controls the opening time and number of the first seal plate 47 and the second seal plate 48 by presetting the toughness of the dough;

[0097] The electromagnet module is installed on the first seal plate 47 and the second seal plate 48 and the nut tank 41, and the first seal plate 47 is opened by breaking the magnetic attraction force between the first seal plate 47 and the nut tank 41, and the second seal plate 48 is opened by connecting the magnetic repulsion force between the second seal plate 48 and the nut tank 41.

[0098] Since the toughness of the dough as a whole increases during the mixing process, when the nuts are added, it is necessary to not only keep the dough soft and gentle so that the nuts can be uniformly mixed in the dough, but also to maintain a certain toughness to avoid the surface gap of the nuts from being blocked by powder, thereby affecting the taste. Therefore, in this embodiment, water is continuously added to adjust the toughness when the nuts are mixed, and when the toughness increases, the torsional resistance of the stirring roller 11 becomes greater, and when the resistance reaches a predetermined value, the second seal plate 48 can be opened by the electromagnet module to add nuts for mixing, and when the resistance exceeds the predetermined value, the first seal plate 47 can be opened by the electromagnet module, and water is added to adjust the toughness of the dough.

[0099] Although the present application has been described in detail with reference to the foregoing embodiments, those skilled in the art can modify the technical solutions described in the foregoing embodiments or make equivalent replacements to some of the technical features, and any modification, equivalent replacement, improvement, etc. made within the spirit and principles of the present application shall be included in the protection scope of the present application.

Claims

1. A raw material mixing device for home baking bread, comprising a mixing box (1), a servo motor (2) provided on one side of the mixing box (1), a mixing roller (11) fixedly connected to the output end of the servo motor (2), and characterized in that: Both ends of the stirring roller (11) are provided with an air supply mechanism (12), the air supply mechanism (12) comprising a rotating assembly consisting of a telescopic rod (121), a piston (126), and a convex plate (127), and a ventilation assembly consisting of an air storage cylinder (122), an air inlet pipe (123), an exhaust pipe (124), and a one-way valve (128), the convex plate (127) being fixedly connected to the central axis of the stirring roller (11), the convex plate (127) being rotatably connected to the telescopic rod (121), one end of the telescopic rod (121) being fixedly connected to the piston (126), and the inner side wall of the air storage cylinder (122) being slidably connected to the piston (126). The mixing box (1) is dynamically connected, the air inlet pipe (123) introduces the gas in the upper space into the interior of the air storage cylinder (122) through the one-way valve (128), and the exhaust pipe (124) introduces the gas in the interior of the air storage cylinder (122) into the lower space through the one-way valve (128). The other end of the exhaust pipe (124) is connected to an air guide plate (125), and the air guide plate (125) is fixedly mounted on the inner wall of the mixing box (1). Air holes are evenly opened below the air guide plate (125). The air supply mechanism (12) is connected to the central axis of the mixing roller (11) to collect oxygen in the upper layer of the mixing box (1) and transport oxygen to the flour in the lower layer.

2. A raw material stirring device for home baking bread according to claim 1, characterized in that: Partitions (14) are installed at both ends of the stirring roller (11), and the air supply mechanism (12) is arranged in the interlayer between the partition (14) and the stirring box (1).

3. The raw material stirring device for home baking bread according to claim 1, characterized in that: One end of the mixing box (1) is provided with an immersion mechanism (4), the immersion mechanism (4) includes a nut jar (41), the inner bottom wall of the nut jar (41) is inclined with the ground, the side wall of the nut jar (41) is provided with a liquid outlet (46), the inner chamber of the nut jar (41) is provided with a filter screen (44), the surface of the filter screen (44) is inclined with the ground, the side wall of the nut jar (41) is provided with a drop opening (45) above the liquid outlet (46), the top of the nut jar (41) is provided with a water inlet (42), and the nut jar (41) is provided with a water inlet (42). One end of the fruit jar (41) is rotatably connected to a flip cover (43), a sealing plate 2 (48) is provided above the filter (44), and the sealing plate 2 (48) is slidably connected to the inner wall of the nut jar (41), a sealing plate 1 (47) is provided below the filter (44), and the sealing plate 1 (47) is slidably connected to the inner wall of the nut jar (41), the nut jar (41) is fed into the mixing box (1) through the feeding port (45), and the nut jar (41) is fed into the mixing box (1) through the liquid outlet (46).

4. The raw material stirring device for home baking bread according to claim 1, characterized in that: A box cover is installed at the top of the mixing box (1), and the top of the box cover is connected to a silicone hose and is connected to the raw material tank through the silicone hose. A material sprinkling mechanism (3) is installed inside the mixing box (1), and the material sprinkling mechanism (3) is located below the opening of the silicone hose.

5. A raw material stirring device for home baking bread according to claim 4, characterized in that: The sprinkling mechanism (3) comprises a curved tube funnel (31), wherein branch tubes (34) are evenly spaced on the curved tube of the curved tube funnel (31), and milk and honey are evenly sprinkled on the flour in the mixing box (1) through the plurality of branch tubes (34).

6. A raw material stirring device for home baking bread according to claim 5, characterized in that: A cross shaft (39) is fixedly connected to the lower portion of the curved tube funnel (31), and the other two ends of the cross shaft (39) are rotatably connected to a U-shaped frame (35). The bottom end of the cross shaft (39) is rotatably connected to a positioning frame (38), and the other end of the positioning frame (38) is rotatably connected to a rotating shaft (33). One end of the rotating shaft (33) is fixedly connected to a turntable (32), and a chute (321) is provided on the side wall of the turntable (32). A slider (37) is slidably connected to the inner side wall of the chute (321), and a central shaft (36) is rotatably connected to the inner side wall of the slider (37). One end of the central shaft (36) is fixedly connected to the U-shaped frame (35), and a plurality of positioning holes (320) are provided on both sides of the chute (321) at equal intervals. The slider (37) is adjusted in position in the chute (321) through the positioning holes (320).

7. The raw material stirring device for home baking bread according to claim 1, characterized in that: An electric control cabinet (5) is provided at one end of the mixing box (1), and an electromechanical cabinet (6) is provided at the other end of the mixing box (1). The servo motor (2) is installed inside the electromechanical cabinet (6). Conveyor belts (13) are provided inside both the electric control cabinet (5) and the electromechanical cabinet (6). The mixing roller (11) is connected to the rotating shaft (33) by driving the rotating shaft (33) through the conveyor belt (13).

8. A method for preparing home-baked bread, characterized in that: A raw material stirring device for home-baked bread according to any one of claims 1 to 7 is used, and the raw materials for baking bread are put into the raw material stirring device in the following proportions: 30-40 parts by weight of high-gluten flour, 5-10 parts by weight of whole wheat flour, 20-30 parts by weight of milk, 0.5-1 part by weight of natural yeast, 2-5 parts by weight of egg yolk powder, 0.5-1 part by weight of sea salt, 3-5 parts by weight of honey, and 5-10 parts by weight of nuts and dried fruits; and a bread preparation method comprising the following steps: S1, open the flip cover (43) and add nuts and dried fruits into the nut jar (41), and fill the nut jar (41) with drinking water through the water inlet (42) so that the drinking water completely submerges the nuts on the filter (44); S2, putting high-gluten flour and whole wheat flour into a mixing box (1), pouring sufficient drinking water into the mixing box (1), and starting the mixing roller (11) to premix the materials; S3. Natural yeast, egg yolk powder, and sea salt are added to the flour simultaneously during premixing. After premixing, the flour is gradually formed into dough, and the box lid is closed; S4, activating the pump body to extract the milk and honey from the raw material tank, using the silicone hose to guide the milk and honey to the sprinkling mechanism (3) on both sides, and using the sprinkling mechanism (3) to evenly sprinkle the milk and honey on the dough; S5. After the dough is formed, the sealing plate 1 (47) is opened at a fixed time, and the water in the nut tank (41) is sprinkled onto the dough from the liquid outlet (46) to adjust the softness, hardness and gluten of the dough. The sealing plate 2 (48) is opened at a fixed time, and the nuts on the filter screen (44) are evenly sprinkled onto the dough and mixed with the dough to form a nut filling.

9. A method for preparing home-baked bread according to claim 8, characterized in that: In step S5, a dough gluten adjustment system is used, wherein the dough gluten adjustment system includes an electromagnet module, a program control module, and a resistance detection module; The resistance detection module is mounted on the stirring roller (11) and is used to detect the resistance during the rotation of the stirring roller (11), thereby measuring the gluten strength of the dough during stirring; The program control module is arranged in the electric control cabinet (5), and controls the opening time and number of times of the sealing plate 1 (47) and the sealing plate 2 (48) by presetting the gluten of the dough; The electromagnet module is installed on sealing plate 1 (47), sealing plate 2 (48) and the nut jar (41), and sealing plate 1 (47) is opened by disconnecting the magnetic attraction between sealing plate 1 (47) and the nut jar (41), and sealing plate 2 (48) is opened by connecting the magnetic repulsion between sealing plate 2 (48) and the nut jar (41).

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