Bread fermentation process

Abstract

The invention relates to the technical field of fermentation processes, in particular to a bread fermentation process. The problem that in the prior art, the fermentation degree of bread raw materials at different positions in a fermentation box is not uniform is solved, and the practicability of the equipment is improved. The bread fermentation process comprises the following steps: S1, preparing bread fermentation raw materials: mixing and stirring 100 parts of flour, 60-70 parts of water, 1-2 parts of yeast, 2-5 parts of sugar, 1-2 parts of salt, 5-10 parts of fat, 10-20 parts of milk and 10-20 parts of eggs; s2, primary fermentation: putting the bread fermentation raw materials prepared in the step S1 into a fermentation device, then adjusting the environment temperature in the fermentation device to 24-28 DEG C, adjusting the environment humidity to 60-80%, and starting a first driving motor. The design that bread raw materials are directly placed in a box body for fermentation in the prior art is replaced, so that the bread raw materials can circularly move up and down in the box body, the difference of bread raw material fermentation environments on different fermentation parts in the box body is reduced, and high practicability is achieved.

Description

Technical Field

[0001] The present invention relates to the technical field of fermentation technology, and in particular to a bread fermentation technology. Background Art

[0002] Bread fermentation is an important step in bread making, which allows the dough to rise and form the bread structure.

[0003] The existing bread fermentation process is as follows: firstly, the temperature and humidity in the fermentation box are adjusted to appropriate values, and then the bread raw materials to be fermented are placed in the fermentation box, and the bread is fermented by culturing the yeast in the bread.

[0004] Although this can achieve the fermentation of bread ingredients, there are still the following problems: in the fermentation box, due to the principle of thermal expansion and contraction, cold air will sink and warm air will rise, resulting in a lower temperature and higher humidity at the bottom of the fermentation box, while the temperature at the top is higher but the humidity is lower. This situation may cause the top layer of bread ingredients to ferment faster due to the higher temperature, but the surface is prone to cracking; while the bottom layer of bread ingredients ferments more slowly due to the lower temperature, but the fermented bread is more fluffy due to the humid environment. This ultimately leads to the problem of uneven fermentation at different locations in the fermentation box. Summary of the invention

[0005] The invention provides a bread fermentation process, which solves the problem of uneven fermentation degree of bread raw materials at different positions in a fermentation box in the prior art and improves the practicability of the equipment.

[0006] The technical solution of the present invention is as follows: A bread fermentation process, S1: Prepare bread fermentation ingredients: mix and stir 100 parts of flour, 60-70 parts of water, 1-2 parts of yeast, 2-5 parts of sugar, 1-2 parts of salt, 5-10 parts of fat, 10-20 parts of milk, and 10-20 parts of eggs; S2: First fermentation: Place the bread fermentation raw materials prepared in S1 into a fermentation device, then adjust the ambient temperature in the fermentation device to 24°C-28°C, adjust the ambient humidity to 60%-80%, and start the first driving motor to make the bread raw materials circulate up and down in the box, and take out the bread after 1-2 hours; S3: Second fermentation: Divide and shape the bread made in S2, and then put the bread back into the fermentation device, then adjust the ambient temperature in the fermentation device to 24°C~28°C, adjust the ambient humidity to 60%~80%, start the first drive motor, and take it out after 30 minutes~1 hour.

[0007] Furthermore, the fermentation device in step S2 and step S3 includes a box body, a plurality of mounting parts are provided in the box body, each of the mounting parts is provided with a fermentation part, and a mounting structure for fixing the fermentation part is provided between each of the fermentation parts and each mounting part, a transport structure for making each mounting part circulate up and down in the box body is provided in the box body, and a parallel structure for keeping the mounting part parallel to the horizontal plane is provided on the transport structure.

[0008] Furthermore, the transport structure includes a transmission chain, a first sprocket and a second sprocket are rotatably connected in the box body, the transmission chain is meshed with the first sprocket and the second sprocket at the same time, a drive motor is also fixed on the box body, the output shaft of the drive motor is fixedly connected to the first sprocket, and each of the mounting parts is rotatably connected to the transmission chain.

[0009] Furthermore, the parallel structure includes a first limiting plate, a first limiting groove and a second limiting groove are provided in the first limiting plate, a first sliding rail and a second sliding rail are also fixed in the first limiting plate, a projection surface of the first sliding rail on the first limiting plate is arranged within a projection surface of the first limiting groove on the first limiting plate, a projection surface of the first sliding rail on the first limiting plate is arranged outside a projection surface of the second limiting groove on the first limiting plate, a projection surface of the second sliding rail on the first limiting plate is arranged outside a projection surface of the first limiting groove on the first limiting plate, and a projection surface of the second sliding rail on the first limiting plate The surface is arranged within the projection surface of the second limit groove on the first limit plate, and each of the mounting parts is provided with a parallel part, a connecting column is fixed between the mounting part and the parallel part, and the connecting column is rotatably connected with the transmission chain, and the parallel part is a "cross" structure, and a first sliding column, a second sliding column, a third sliding column and a fourth sliding column are fixed on the parallel parts, the first sliding column is slidably connected to the first limit groove, the third sliding column is slidably connected to the second limit groove, the second sliding column is slidably connected to the first sliding rail or the second sliding rail, and the fourth sliding column is slidably connected to the first sliding rail or the second sliding rail.

[0010] Furthermore, a second limit plate, a third limit plate and a fourth limit plate are provided in the first limit plate, the first sliding rail is fixedly connected to the second limit plate, the second sliding rail is fixedly connected to the fourth limit plate, the first limit groove is arranged between the first limit plate and the second limit plate, and between the second limit plate and the third limit plate, the second limit groove is arranged between the second limit plate and the third limit plate, and between the third limit plate and the fourth limit plate, and the first limit groove and the second limit groove are both the same shape as the transmission chain.

[0011] Furthermore, a first positioning plate and a second positioning plate are fixed in the box body, and the first limiting plate, the second limiting plate, the third limiting plate and the fourth limiting plate are all fixedly connected to the first positioning plate and the second positioning plate.

[0012] Furthermore, the mounting structure includes a mounting cavity, which is arranged in the mounting piece, and the outer surface of the mounting piece is a rectangular structure. A limiting hole is connected between the top of the mounting piece and the mounting cavity, and the limiting hole is a rectangular structure. A plurality of first hooks are provided on one side of the bottom of the fermentation piece, and a plurality of second hooks are provided on the other side of the bottom of the fermentation piece, each of the hooks is made of elastic material, and each of the first hook and the second hook is engaged with the limiting hole, and the cross-sections of the ends of the first hook and the second hook are both right-angled trapezoidal structures.

[0013] Furthermore, a first sliding member and a second sliding member are slidingly connected in the installation cavity, and the cross-sections of the first sliding member and the second sliding member are both right-angled trapezoidal structures. The first sliding member abuts against each first hook, and the second sliding member abuts against each second hook. A screw rod is rotatably connected in the installation cavity, and a first thread and a second thread are respectively provided at both ends of the screw rod. The first thread and the second thread have opposite rotation directions. The first sliding member is threadedly connected to the first thread, and the second sliding member is threadedly connected to the second thread. A first limit spring and a second limit spring are also sleeved and fixed on the screw rod, and the other end of the first limit spring is fixedly connected to the first sliding member, and the second limit spring is fixedly connected to the second sliding member.

[0014] Furthermore, a sealing door is rotatably connected to the box body, a visual window is provided on the sealing door, a buffer layer is provided on the sealing door, the buffer layer is made of rubber material, a first magnet is provided in the buffer layer, a second magnet is provided on the side of the box body close to the first magnet, and the first magnet and the second magnet have opposite magnetic properties.

[0015] Furthermore, a control panel is provided on the side wall of the box, a heating lamp is provided on the top of the box, and a temperature detector, a humidity detector, a humidifier and a dehumidifier are fixed inside the box. The heating lamp, temperature detector, humidity detector, humidifier and dehumidifier are all electrically connected to the control panel.

[0016] The working principle and beneficial effects of the present invention are: The working process of this embodiment is as follows: first, the configured bread ingredients are placed in the fermentation piece, and then the sealing door is opened. Then, the first hook and the second hook on the fermentation piece are placed in the limiting holes on the mounting piece to achieve the installation and fixation of the fermentation piece and the mounting piece. The heating lamp, humidifier and dehumidifier are controlled through the control panel to make the temperature and humidity in the box reach appropriate values. After closing the sealing door and starting the drive motor, the fermentation piece is slowly moved along the movement direction of the transmission chain through the transmission chain, parallel piece, first limiting groove, second limiting groove, third sliding groove and fourth sliding groove. After the bread is fermented, the sealing door is opened, the adjusting screw is rotated to take out the bread, and the work is completed.

[0017] In this embodiment, a number of mounting parts are arranged in the box body, and the installation and disassembly of the fermentation parts and the mounting parts are realized through the mounting structure. The mounting parts are made to perform an up and down circulation motion in the box body in parallel with the horizontal plane through the transport structure and the parallel structure, which replaces the design of directly placing bread raw materials into the box body for fermentation in the prior art, so that the bread raw materials can circulate up and down in the box body, reducing the differences in the fermentation environments of the bread raw materials on different fermentation parts in the box body, and has strong practicality. BRIEF DESCRIPTION OF THE DRAWINGS

[0018] The present invention will be further described in detail below in conjunction with the accompanying drawings and specific embodiments.

[0019] Figure 1 It is a structural schematic diagram of the prior art; Figure 2 The overall structure of this embodiment is shown in FIG. Figure 1 ; Figure 3 The overall structure of this embodiment is shown in FIG. Figure 2 ; Figure 4 The connection structure of the first limiting plate in this embodiment is shown in FIG. Figure 1 ; Figure 5 The connection structure of the first limiting plate in this embodiment is shown in FIG. Figure 2 ; Figure 6 Schematic diagram of the structure of the parallel members in this embodiment; Figure 7 Schematic diagram of the connection structure between the fermentation component and the mounting component in this embodiment; Figure 8 It is a schematic diagram of the internal connection structure between the fermentation component and the installation component in this embodiment.

[0020] In the figure: 1. Box body; 11. Second magnet; 12. Heating lamp; 13. Humidifier; 14. Dehumidifier; 15. Temperature detector; 16. Humidity detector; 17. Control panel; 2. Sealed door; 21. Buffer layer; 22. First magnet; 23. Visual window; 31. First sprocket; 32. Second sprocket; 33. Transmission chain; 34. Driving motor; 4. Mounting part; 41. Mounting cavity; 42. Limiting hole; 43. First sliding part; 44. Second sliding part; 45. Screw rod; 451. First thread; 4511. First limiting spring ; 452, second thread; 4521, second limit spring; 5, fermentation part; 51, first hook; 52, second hook; 6, first limit plate; 61, second limit plate; 611, first limit groove; 612, second limit groove; 62, third limit plate; 63, fourth limit plate; 64, first sliding rail; 65, second sliding rail; 71, first positioning plate; 72, second positioning plate; 8, parallel part; 81, first sliding column; 82, second sliding column; 83, third sliding column; 84, fourth sliding column; 85, connecting column. DETAILED DESCRIPTION

[0021] The following will be combined with the embodiments of the present invention to clearly and completely describe the technical solutions in the embodiments of the present invention. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without creative work are within the scope of protection of the present invention.

[0022] like Figure 2~Figure 8 As shown, this embodiment proposes a bread fermentation process. S1: Prepare bread fermentation raw materials: 100 parts of flour, 60-70 parts of water, 1-2 parts of yeast, 2-5 parts of sugar, 1-2 parts of salt, 5-10 parts of fat, 10-20 parts of milk, and 10-20 parts of eggs are mixed and stirred. This embodiment takes flour as the basis, and the mass of the remaining materials is based on the mass of the added flour.

[0023] Water can improve the ductility and softness of the dough, but too much water will make the dough too wet, affecting its shaping. Water can keep the softness and ductility of the dough as much as possible while satisfying the bread shaping.

[0024] Yeast can help the dough ferment and produce enough gas to make the bread expand. Too much yeast will produce too much gas, making the pores too large, the taste loose, and even causing the bread structure to be unstable or too sour. 1-2 parts of yeast can ensure the production of the right amount of gas.

[0025] 2 to 5 parts of sugar can not only provide the food needed for the proper fermentation, but also increase the flavor and color; 1 to 2 parts of salt can not only have a seasoning effect, but also effectively control the speed of yeast fermentation, reduce the formation of pores, and enhance the structure of the bread.

[0026] The fat used in this embodiment is preferably butter. Too much butter will make the bread too soft and greasy, affecting the bread structure, while too little butter will make the bread taste dry and lack softness and moistness. Bread with 5-10 parts of butter has a better texture and taste, and the bread is softer.

[0027] Too much milk will make the dough moist, resulting in an unstable bread structure, insufficient fermentation, and a sticky taste, while insufficient milk may cause the dough to be dry and difficult to form a smooth dough. 10-20 parts of milk can increase the flavor, softness and rich nutrients of the bread.

[0028] Too many eggs will make the bread moist and heavy, and the texture may become too dense and lose the unique softness of bread, while insufficient eggs will cause the bread structure to be less compact. 10-20 eggs can enhance the panel structure and flavor, improve its color and taste.

[0029] S2: First fermentation: Place the bread fermentation raw materials prepared in S1 into a fermentation device, then adjust the ambient temperature in the fermentation device to 24°C-28°C, adjust the ambient humidity to 60%-80%, and start the first driving motor 34, so that the bread raw materials circulate up and down in the box 1, and take out the bread after 1-2 hours; Yeast activity is ideal at 24°C~28°C. Too high a temperature may cause yeast to be consumed too quickly or produce odor. Yeast activity and growth rate within this range are relatively stable, which helps to form a good dough structure. Appropriate humidity can prevent the dough surface from drying out, forming a dry and hard skin that affects the fermentation effect. 60%~80% ambient humidity makes the dough softer and fluffier, and the resulting bread is lighter. The goal of the first fermentation of bread is to make the dough expand to 1.5~2 times its original volume to ensure that the dough is sufficiently fluffy. Bread fermented for 1~2 hours can meet this requirement.

[0030] S3: Second fermentation: The bread made in S2 is divided and shaped, and then the bread is put back into the fermentation device, and then the ambient temperature in the fermentation device is adjusted to 24°C to 28°C, the ambient humidity is adjusted to 60% to 80%, and the first drive motor 34 is started, and the bread is taken out after 30 minutes to 1 hour. The goal of the second fermentation is to make the bread 1.5 times the original volume. Due to the first fermentation, this requirement can be achieved in 30 minutes to 1 hour. This design makes the texture, flavor and appearance of the bread reach an ideal state.

[0031] The fermentation device in step S2 and step S3 of this embodiment includes a housing 1, and a plurality of mounting members 4 are arranged in the housing 1 for mounting and disassembling fermentation members 5. The fermentation members 5 are arranged on each mounting member 4 for placing bread to be fermented. The mounting structure is arranged between each fermentation member 5 and each mounting member 4 for mounting and fixing the fermentation member 5. The transport structure is arranged in the housing 1 for making each mounting member 4 circulate up and down in the housing 1. The parallel structure is arranged on the transport structure for keeping the mounting member 4 parallel to the horizontal plane.

[0032] The mounting structure in this embodiment includes a mounting cavity 41, which is arranged in the mounting member 4. The outer surface of the mounting member 4 is a rectangular parallelepiped structure, and the limiting hole 42 is arranged between the top of the mounting member 4 and the mounting cavity 41. The limiting hole 42 is a rectangular structure. A plurality of first hooks 51 are arranged on one side of the bottom of the fermentation member 5, and a plurality of second hooks 52 are arranged on the other side of the bottom of the fermentation member 5. Each hook is made of elastic material, and each first hook 51 and second hook 52 is engaged with the limiting hole 42. The ends of the first hook 51 and the second hook 52 used in this embodiment are both right-angled trapezoidal structures, which are used to facilitate the elastic bending of the first hook 51 and the second hook 52 when contacting the limiting hole 42. Such a design allows the first hook 51 and the second hook 52 to be inserted into the limiting hole 42, preventing the mounting member 4 from moving out of the limiting hole 42. It ensures that the fermentation member 5 is stably installed on the mounting member 4.

[0033] The transport structure in this embodiment includes a transmission chain 33, a first sprocket 31 and a second sprocket 32 ​​are arranged in the box body 1 and are rotatably connected to the inner wall of the box body 1, the transmission chain 33 is meshed with the first sprocket 31 and the second sprocket 32 ​​at the same time, the drive motor 34 is fixedly arranged on the box body 1, the output shaft of the drive motor 34 is fixedly connected to the first sprocket 31, and each mounting member 4 is rotatably connected to the transmission chain 33. The transmission chain 33 in this embodiment moves at a relatively slow speed to ensure that the bread in the fermentation part 5 has a stable fermentation environment. In this embodiment, the transmission chain 33 is used to control the movement of the fermentation part 5, so that the bread in the fermentation part 5 continuously passes through the upper and lower layers of the fermentation box during the fermentation process, ensuring that each bread in the fermentation box can enjoy a suitable fermentation environment, avoiding the phenomenon that some fermented breads in the fermentation box have been fermented, while some have not been fermented. It is ensured that the fermentation of the bread fermented in the fermentation box is more uniform.

[0034] The parallel structure in this embodiment includes a first limiting plate 6, a first limiting groove 611 and a second limiting groove 612 are arranged in the first limiting plate 6, and the first limiting groove 611 and the second limiting groove 612 used in this embodiment can both adopt a runway-like structure, and the first limiting groove 611 and the second limiting groove 612 are staggered with each other. A first sliding rail 64 and a second sliding rail 65 are also fixed in the first limiting plate 6, and the first sliding rail 64 and the second sliding rail 65 adopt a linear structure. The projection surface of the first sliding rail 64 on the first limiting plate 6 is arranged inside the projection surface of the first limiting groove 611 on the first limiting plate 6, the projection surface of the first sliding rail 64 on the first limiting plate 6 is arranged outside the projection surface of the second limiting groove 612 on the first limiting plate 6, the projection surface of the second sliding rail 65 on the first limiting plate 6 is arranged outside the projection surface of the first limiting groove 611 on the first limiting plate 6, the projection surface of the second sliding rail 65 on the first limiting plate 6 is arranged inside the projection surface of the second limiting groove 612 on the first limiting plate 6, and the parallel member 8 is arranged on each mounting member 4. The connecting column 85 is fixedly arranged between the mounting member 4 and the parallel member 8. The connecting column 85 is rotatably connected to the transmission chain 33. The parallel member 8 is a "cross" structure. The first sliding column 81, the second sliding column 82, the third sliding column 83 and the fourth sliding column 84 are fixedly connected to the parallel member 8. The first sliding column 81 is slidably connected to the first limiting groove 611, the third sliding column 83 is slidably connected to the second limiting groove 612, the second sliding column 82 is slidably connected to the first sliding rail 64 or the second sliding rail 65, and the fourth sliding column 84 is slidably connected to the first sliding rail 64 or the second sliding rail 65. Such a design ensures that when the transmission chain 33 drives the parallel member 8 to move, the first sliding column 81, the second sliding column 82, the third sliding column 83 and the fourth sliding column 84 on the parallel member 8 will not rotate under the action of the first sliding rail 64, the second sliding rail 65, the first limiting groove 611 and the second limiting groove 612, thereby ensuring that the transmission chain 33 creates a good and stable fermentation environment for the bread in the fermentation box during the movement.

[0035] In this embodiment, the second limiting plate 61, the third limiting plate 62 and the fourth limiting plate 63 are arranged inside the first limiting plate 6. The first sliding rail 64 is fixedly connected to the second limiting plate 61, and the second sliding rail 65 is fixedly connected to the fourth limiting plate 63. The first limiting groove 611 is arranged between the first limiting plate 6 and the second limiting plate 61, and between the second limiting plate 61 and the third limiting plate 62. The second limiting groove 612 is arranged between the second limiting plate 61 and the third limiting plate 62, and between the third limiting plate 62 and the fourth limiting plate 63. Both the first limiting groove 611 and the second limiting groove 612 have the same shape as the drive chain 33, which is used to accurately position and guide the drive chain 33, prevent the parallel member 8 from moving off the predetermined path, and improve the stability of the overall structure. Such a design ensures that the parallel member 8 always moves within the first limiting plate 6, effectively preventing the parallel member 8 from rotating or being displaced during movement.

[0036] In this embodiment, the first positioning plate 71 and the second positioning plate 72 are fixedly arranged inside the box body 1. The first limiting plate 6, the second limiting plate 61, the third limiting plate 62 and the fourth limiting plate 63 are all fixedly connected to the first positioning plate 71 and the second positioning plate 72. This is a design that facilitates the installation and fixation of the first limiting plate 6, the second limiting plate 61, the third limiting plate 62 and the fourth limiting plate 63. The first positioning plate 71 and the second positioning plate 72 adopted in this embodiment can adopt a "冂"-shaped structure. On the premise of ensuring the installation and fixation of the first positioning plate 71 and the second positioning plate 72 with the first limiting plate 6, the second limiting plate 61, the third limiting plate 62 and the fourth limiting plate 63, limit bolts can be arranged at the ends of the first sliding column 81, the second sliding column 82, the third sliding column 83 and the fourth sliding column 84 to ensure that the parallel member 8 will not be displaced during sliding.

[0037] In this embodiment, the first sliding member 43 and the second sliding member 44 are slidably arranged in the installation cavity 41. The cross-sections of the first sliding member 43 and the second sliding member 44 are both right-angled trapezoidal structures, which are not only used to push the first hook 51 or the second hook 52 out of the limiting hole 42, but also make the installation member 4 move away from the limiting hole 42 due to the inclined surface of the right-angled trapezoidal structure of the first sliding member 43 and the second sliding member 44, when the installation member 4 is out of the limiting hole 42, so as to facilitate the removal of the installation member 4. The first sliding member 43 abuts against each first hook 51, and the second sliding member 44 abuts against each second hook 52. The screw rod 45 is rotatably arranged in the installation cavity 41, and the first thread 451 and the second thread 452 are arranged at both ends of the screw rod 45. The first thread 451 and the second thread 452 rotate in opposite directions. The first sliding member 43 is threadedly connected with the first thread 451, and the second sliding member 44 is threadedly connected with the second thread 452. Such a design can synchronously realize the movement of the first sliding member 43 and the second sliding member 44 away from each other by rotating the screw rod 45, ensuring that the first hook 51 and the second hook 52 are simultaneously pushed out of the limiting hole 42, making the disassembly of the fermentation member 5 more convenient and stable. The first limiting spring 4511 and the second limiting spring 4521 are sleeved and fixed on the screw rod 45, the other end of the first limiting spring 4511 is fixedly connected to the first sliding member 43, and the second limiting spring 4521 is fixedly connected to the second sliding member 44. In this embodiment, the design of the first limiting spring 4511 and the second limiting spring 4521 is adopted so that the screw rod 45 can be automatically reset under the action of the first limiting spring 4511 and the second limiting spring 4521 after rotation, so as to facilitate the reinstallation of the fermentation member 5 on the mounting member 4. In this embodiment, the fermentation member 5 can be disassembled relative to the mounting member 4 by simply rotating the screw rod 45, making the disassembly and installation of the fermentation member 5 more convenient, and the user can operate the fermentation member 5 more conveniently.

[0038] The control panel 17 in this embodiment is arranged on the side wall of the box body 1, the heating lamp 12 is arranged on the top of the box body 1, and the temperature detector 15, the humidity detector 16, the humidifier 13 and the dehumidifier 14 are also fixed inside the box body 1, and the heating lamp 12, the temperature detector 15, the humidity detector 16, the humidifier 13 and the dehumidifier 14 are all electrically connected to the control panel 17. The control panel 17 used in this embodiment is preferably ESPEC P-12. The temperature detector 15 is preferably PT100. The humidity detector 16 is preferably Honeywell HIH-4000 series. The humidifier 13 is preferably an ultrasonic humidifier 13Centrifugal Humidifier. The dehumidifier 14 is preferably a heat exchange dehumidifier 14Munters. The heating lamp 12 is preferably the Philips series of Infrared Heating Lamps. In this embodiment, the temperature in the box body 1 is controlled by the heating lamp 12, the humidity in the box body 1 is controlled by the humidifier 13 and the dehumidifier 14, and the temperature detector 15 and the humidity detector 16 control and measure the temperature and humidity in the box body 1. The control panel 17 is used to make the temperature and humidity in the box 1 reach appropriate values, ensuring that the bread fermentation has a good environmental temperature and humidity.

[0039] The sealing door 2 in this embodiment is rotatably arranged on the box body 1 to isolate the external environment and ensure that the humidity and temperature in the box body 1 are stable. The visual window 23 is arranged on the sealing door 2 to observe the actual fermentation of the bread in the box body 1, so as to facilitate the timely removal of the fermented bread. The buffer layer 21 is arranged on the sealing door 2, and the buffer layer 21 is composed of a rubber material to slow down the collision between the sealing door 2 and the box body 1 when it is closed, so as to prevent the collision from causing damage to the sealing door 2. The first magnet 22 is arranged in the buffer layer 21, and the second magnet 11 is arranged on the side of the box body 1 close to the first magnet 22, and the first magnet 22 and the second magnet 11 have opposite magnetic properties. The first magnet 22 and the second magnet 11 are used in this embodiment not only to strengthen the sealing degree between the sealing door 2 and the box body 1 in the closed state, to ensure that the internal environment of the box body 1 is isolated from the external environment, but also through the magnetic connection between the first magnet 22 and the second magnet 11, the sealing door 2 is relatively easy to open.

[0040] The working process of this embodiment is as follows: first, the configured bread ingredients are placed in the fermentation piece 5, and then the sealing door 2 is opened. Then, the first hook 51 and the second hook 52 on the fermentation piece 5 are placed in the limiting hole 42 on the mounting piece 4 to achieve the installation and fixation of the fermentation piece 5 and the mounting piece 4. The heating lamp 12, the humidifier 13 and the dehumidifier 14 are controlled by the control panel 17 so that the temperature and humidity in the box body 1 reach appropriate values. After closing the sealing door 2 and starting the drive motor 34, the fermentation piece 5 is slowly moved along the movement direction of the transmission chain 33 through the transmission chain 33, the parallel piece 8, the first limiting groove 611, the second limiting groove 612, the third sliding groove and the fourth sliding groove. After the bread fermentation is completed, the sealing door 2 is opened, the adjusting screw 45 is rotated to take out the bread, and the work is completed.

[0041] The above are only preferred embodiments of the present invention and are not intended to limit the present invention. Any modifications, equivalent substitutions, improvements, etc. made within the spirit and principles of the present invention should be included in the protection scope of the present invention.

Claims

1. A bread fermentation process, characterized in that: S1: Prepare bread fermentation ingredients: mix and stir 100 parts of flour, 60-70 parts of water, 1-2 parts of yeast, 2-5 parts of sugar, 1-2 parts of salt, 5-10 parts of fat, 10-20 parts of milk, and 10-20 parts of eggs; S2: First fermentation: placing the bread fermentation raw materials prepared in S1 into a fermentation device, then adjusting the ambient temperature in the fermentation device to 24°C-28°C, adjusting the ambient humidity to 60%-80%, and starting the first drive motor (34) so ​​that the bread raw materials circulate up and down in the box (1), and taking out the bread after 1-2 hours; S3: Second fermentation: The bread made in S2 is divided and shaped, and then the bread is put back into the fermentation device, and then the ambient temperature in the fermentation device is adjusted to 24°C to 28°C, the ambient humidity is adjusted to 60% to 80%, and the first drive motor (34) is started, and the bread is taken out after 30 minutes to 1 hour.

2. A bread fermentation process according to claim 1, characterized in that: The fermentation device in step S2 and step S3 comprises a box body (1), wherein a plurality of mounting parts (4) are arranged in the box body (1), a fermentation part (5) is arranged on each of the mounting parts (4), a mounting structure for mounting and fixing the fermentation part (5) is arranged between each of the fermentation parts (5) and each of the mounting parts (4), a transport structure for enabling each of the mounting parts (4) to circulate up and down in the box body (1) is arranged in the box body (1), and a parallel structure for enabling the mounting parts (4) to remain parallel to a horizontal plane is arranged on the transport structure.

3. A bread fermentation process according to claim 2, characterized in that: The transport structure comprises a transmission chain (33), a first sprocket (31) and a second sprocket (32) are rotatably connected in the box body (1), the transmission chain (33) is meshed with the first sprocket (31) and the second sprocket (32) at the same time, a drive motor (34) is also fixed on the box body (1), the output shaft of the drive motor (34) is fixedly connected to the first sprocket (31), and each of the mounting parts (4) is rotatably connected to the transmission chain (33).

4. A bread fermentation process according to claim 3, characterized in that: The parallel structure comprises a first limiting plate (6), wherein a first limiting groove (611) and a second limiting groove (612) are provided in the first limiting plate (6), and a first sliding rail (64) and a second sliding rail (65) are also fixed in the first limiting plate (6), wherein a projection surface of the first sliding rail (64) on the first limiting plate (6) is arranged inside a projection surface of the first limiting groove (611) on the first limiting plate (6), and a projection surface of the first sliding rail (64) on the first limiting plate (6) is arranged outside a projection surface of the second limiting groove (612) on the first limiting plate (6), and a projection surface of the second sliding rail (65) on the first limiting plate (6) is arranged outside a projection surface of the first limiting groove (611) on the first limiting plate (6), and a projection surface of the second sliding rail (65) on the first limiting plate (6) is arranged inside a projection surface of the second limiting groove (612) on the first limiting plate (6). 12) In the projection plane on the first limiting plate (6), each of the mounting members (4) is provided with a parallel member (8), a connecting column (85) is fixed between the mounting member (4) and the parallel member (8), the connecting column (85) is rotatably connected to the transmission chain (33), the parallel member (8) is a "cross"-shaped structure, a first sliding column (81), a second sliding column (82), a third sliding column (83) and a fourth sliding column (84) are fixed to the parallel member (8), the first sliding column (81) is slidably connected to the first limiting groove (611), the third sliding column (83) is slidably connected to the second limiting groove (612), the second sliding column (82) is slidably connected to the first sliding rail (64) or the second sliding rail (65), and the fourth sliding column (84) is slidably connected to the first sliding rail (64) or the second sliding rail (65).

5. A bread fermentation process according to claim 4, characterized in that: A second limiting plate (61), a third limiting plate (62) and a fourth limiting plate (63) are arranged inside the first limiting plate (6); the first sliding rail (64) is fixedly connected to the second limiting plate (61); the second sliding rail (65) is fixedly connected to the fourth limiting plate (63); the first limiting groove (611) is arranged between the first limiting plate (6) and the second limiting plate (61), and between the second limiting plate (61) and the third limiting plate (62); the second limiting groove (612) is arranged between the second limiting plate (61) and the third limiting plate (62), and between the third limiting plate (62) and the fourth limiting plate (63); the first limiting groove (611) and the second limiting groove (612) are both of the same shape as the transmission chain (33).

6. A bread fermentation process according to claim 5, characterized in that: A first positioning plate (71) and a second positioning plate (72) are fixed in the box body (1), and the first limiting plate (6), the second limiting plate (61), the third limiting plate (62) and the fourth limiting plate (63) are all fixedly connected to the first positioning plate (71) and the second positioning plate (72).

7. A bread fermentation process according to claim 2, characterized in that: The mounting structure comprises a mounting cavity (41), wherein the mounting cavity (41) is arranged in the mounting member (4), the outer surface of the mounting member (4) is a rectangular parallelepiped structure, a limiting hole (42) is connected between the top of the mounting member (4) and the mounting cavity (41), and the limiting hole (42) is a rectangular structure, a plurality of first hooks (51) are arranged on one side of the bottom of the fermentation member (5), and a plurality of second hooks (52) are arranged on the other side of the bottom of the fermentation member (5), each of the hooks is made of elastic material, each of the first hook (51) and the second hook (52) is engaged with the limiting hole (42), and the cross-sections of the ends of the first hook (51) and the second hook (52) are both right-angled trapezoidal structures.

8. A bread fermentation process according to claim 7, characterized in that: A first sliding member (43) and a second sliding member (44) are slidably connected in the installation cavity (41); the cross-sections of the first sliding member (43) and the second sliding member (44) are both right-angled trapezoidal structures; the first sliding member (43) abuts against each first hook (51); the second sliding member (44) abuts against each second hook (52); a screw rod (45) is rotatably connected in the installation cavity (41); two ends of the screw rod (45) are respectively provided with a first thread (451) and a second thread (452); the first The thread (451) and the second thread (452) have opposite rotation directions; the first sliding member (43) is threadedly connected to the first thread (451); the second sliding member (44) is threadedly connected to the second thread (452); a first limit spring (4511) and a second limit spring (4521) are sleeved and fixed on the screw rod (45); the other end of the first limit spring (4511) is fixedly connected to the first sliding member (43); and the second limit spring (4521) is fixedly connected to the second sliding member (44).

9. A bread fermentation process according to claim 2, characterized in that: The box body (1) is also rotatably connected to a sealing door (2), the sealing door (2) is also provided with a visual window (23), the sealing door (2) is also provided with a buffer layer (21), the buffer layer (21) is made of a rubber material, a first magnet (22) is provided in the buffer layer (21), and a second magnet (11) is provided on a side of the box body (1) close to the first magnet (22), and the first magnet (22) and the second magnet (11) have opposite magnetic properties.

10. A bread fermentation process according to claim 2, characterized in that: A control panel (17) is also provided on the side wall of the box (1); a heating lamp (12) is provided on the top of the box (1); a temperature detector (15), a humidity detector (16), a humidifier (13) and a dehumidifier (14) are also fixed inside the box (1); the heating lamp (12), the temperature detector (15), the humidity detector (16), the humidifier (13) and the dehumidifier (14) are all electrically connected to the control panel (17).

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