Automatic dough fermenting and kneading integrated device and use method thereof

Abstract

The invention relates to the technical field of automatic dough processing, in particular to an automatic dough fermenting, kneading and pressing integrated device and a using method thereof.The automatic dough fermenting, kneading and pressing integrated device comprises a base, a fixing mechanism, a driving mechanism, a sealing mechanism and a stirring assembly; the fixing mechanism is installed on the base, the fixing mechanism is used for being matched with the sealing mechanism to provide a sealed environment for dough fermentation and kneading, and a heat preservation cavity and a temperature control adjusting rod are arranged in the fixing mechanism, so that the temperature suitable for dough fermentation is provided; the driving mechanisms are installed on the two sides of the fixing mechanism and used for driving the sealing mechanism to move up and down. The sealing mechanism is installed on the fixing mechanism, the sealing mechanism is used for covering the fixing mechanism to prevent materials from splashing, the sealing mechanism is provided with an air inlet pipe and a top air conveying opening, and water vapor is introduced in the fermentation process to adjust the humidity; the stirring assembly is mounted in the sealing mechanism and is used for kneading dough.

Description

Technical Field

[0001] The invention relates to the technical field of automatic dough processing, and in particular to an automatic dough proofing, kneading and pressing integrated device and a use method thereof. Background Art

[0002] In food processing, kneading and proofing of dough are two key steps that affect the texture and taste of the final product. The purpose of kneading: Through kneading, the gluten proteins (mainly gliadin and glutenin) in the flour are cross-linked to form a network structure. This helps to improve the elasticity and extensibility of the dough. After mixing the raw materials (flour, water, salt, etc.), knead by hand or machine. It usually takes 10-15 minutes to knead until the dough is smooth and elastic. The moisture and temperature of the dough will affect the kneading effect. Proper moisture can promote the formation of gluten.

[0003] The purpose of proofing is to leave the kneaded dough for a period of time to allow it to expand naturally for subsequent operations. This process can relax the gluten structure and improve the workability of the dough. The dough is placed in a warm and humid environment and usually proofed for 30 minutes to several hours, depending on the recipe and room temperature. During the proofing process, it is necessary to cover the dough to prevent the surface from drying out. The proofing temperature will also affect the expansion effect of the dough. Too low a temperature may lead to insufficient expansion. These two processes complement each other and jointly affect the quality of the final food, such as the fluffiness and taste of bread and steamed buns.

[0004] Many pasta products require secondary proofing, which refers to the re-fermentation of the dough after the first fermentation and shaping. This step is usually performed when making bread, buns and other foods, with the aim of further increasing the fluffiness of the dough and improving the taste. The secondary proofing allows the dough to continue to expand, increasing the air content and making the final product softer. Improved taste: Through secondary fermentation, the structure of the dough will be more delicate and the taste will be better. The existing operating process is generally to shape and exhaust after the first proofing, and then put it into the fermentation box for secondary proofing. The operation is complicated and delays the overall assembly line work.

[0005] For example, the Chinese authorized patent application number CN201310349424.4, "A Circular Proofing Device for Toast Dough", includes a proofing room and a control system, wherein at least two sprocket gear groups, two conveying platforms and two connecting rod mechanisms are arranged in the proofing room, each sprocket gear group consists of two left and right sprocket gears, and the sprocket gears located on the left and right sides are respectively synchronously wound with an annular chain, one of the sprocket gears is driven to rotate by the first motor mechanism, and the annular chain drives the sprocket gears to operate synchronously; a plurality of fixed shafts are also arranged at intervals on the annular chain, and one end of the fixed shaft is connected to the hanging basket device through the fixed shaft sleeve; the present invention has a simple structure and is easy to operate, and the sprocket gear group is used to realize the continuous movement of the hanging basket device in the proofing room, the whole proofing process has a high degree of automation, and each structure occupies a small space, the layout cost is low, and a large amount of manpower is saved, time and effort are saved, and the production efficiency of the enterprise is improved.

[0006] Although the above-mentioned prior art has certain progress, it still requires the use of an additional dough kneading device to make the dough, and there is still a problem of incomplete shaping during the secondary proofing of the dough.

[0007] In view of the above situation, in order to overcome the above technical problems, the present invention designs an automated dough proofing and kneading integrated device and a use method thereof, which solves the above technical problems. Summary of the invention

[0008] The technical objectives to be achieved by the present invention are: In order to achieve the above-mentioned technical objectives, the present invention provides the following technical solutions: an automated dough proofing and kneading device and a method of using the device are designed, in which dough kneading and proofing are centralized, and dough that requires secondary proofing can be processed at one time, making the overall operation more convenient and quick.

[0009] The invention discloses an automatic dough proofing and kneading integrated device, comprising a base, a fixing mechanism, a driving mechanism, a sealing mechanism and a stirring assembly, which can realize the automatic kneading and proofing process of the dough, and greatly improve the efficiency and quality of pasta production.

[0010] First of all, the base of the device plays a supporting role and is the basic part of the whole set of equipment, ensuring the stability and overall balance of the device. The key components are installed on the base to enable it to run and operate effectively. Unlike traditional dough proofing and kneading equipment, this device combines multiple functional modules through an integrated design, reducing manual operation steps and is suitable for large-scale pasta production.

[0011] Secondly, the fixing mechanism is installed above the base and is an important part of the device. The main function of the fixing mechanism is to provide a stable environment for the dough to rise and knead. In particular, the fixing mechanism cooperates with the sealing mechanism to provide a closed environment for the dough, which is essential for the dough to rise. The closed environment can prevent pollutants in the air from entering the dough, and at the same time, by controlling the internal temperature and humidity, it ensures that the dough fermentation process proceeds smoothly. The fixing mechanism is also designed with a heat preservation cavity and a temperature control rod, which enables the device to intelligently adjust the temperature required for dough fermentation. Liquids can be placed in the heat preservation cavity, and the temperature control rod is used to adjust the temperature of these liquids, thereby indirectly adjusting the temperature of the environment in which the dough is located. This design avoids the problem of unstable temperature during traditional dough fermentation and ensures a more uniform fermentation effect of the dough.

[0012] The driving mechanism is located on both sides of the fixed mechanism and is responsible for driving the sealing mechanism to move up and down. This function is to adjust the position of the sealing mechanism at different stages of dough proofing and kneading. During fermentation, the sealing mechanism covers the fixed mechanism to provide a closed environment for the dough, while during the kneading stage, the driving mechanism can raise the sealing mechanism to facilitate the kneading operation of the mixing component on the dough. This design makes the entire dough processing process more flexible and avoids the trouble of repeatedly opening and closing the lid in traditional manual operation, saving time.

[0013] The sealing mechanism is installed above the fixing mechanism. Its main function is to cover the fixing mechanism during the fermentation process to prevent material splashing and keep the working environment clean. The sealing mechanism is provided with an air inlet pipe and a top air outlet. These pipes are used to adjust the humidity during the fermentation process. An appropriate amount of water vapor is introduced through the air inlet pipe, and then the water vapor is output through the top air outlet. In this process, the humidity inside the equipment is precisely controlled. Humidity is one of the important factors in dough fermentation. Appropriate humidity can accelerate the expansion of the dough and promote the activity of yeast, thus making the dough fermentation more ideal.

[0014] Finally, the stirring component is installed inside the sealing mechanism and is specifically used to knead the dough. When the equipment is working, the stirring component will perform kneading in different directions and with different intensities according to the set program, which can not only evenly distribute the bubbles in the dough, but also increase the dough's toughness and improve the taste of the final product. This automated kneading process replaces the traditional manual kneading, which is not only more efficient, but also more stable and consistent in dough quality, reducing the impact of human factors on production results.

[0015] Preferably, the fixing mechanism is composed of a side fixing plate, a positioning groove, a limit block and a fixing assembly to ensure the stability of the device and the high efficiency of the function. The side fixing plates are respectively installed on both sides of the fixing mechanism to support the structure of the entire device and play a role of fixing and stabilization. The positioning groove is opened on the inner side of the side fixing plate, and by cooperating with the positioning block, the sealing mechanism can move smoothly in the vertical direction, thereby realizing the lifting and lowering adjustment of the sealing mechanism. In order to ensure that the up and down movement range of the sealing mechanism is controlled, the limit block is installed on the upper part of the positioning groove, located in the limit groove, to prevent the sealing mechanism from exceeding the predetermined range of motion, to ensure that the equipment will not move excessively during operation, and to protect the safety and durability of the device.

[0016] In addition, the fixed component is installed in the middle of the two side fixed plates. The main body is a fixed shell, which serves as a container for kneading and proofing the dough. This design not only ensures that the dough can be processed in a stable environment during operation, but also provides reliable support for the automatic operation of the device. This structural design improves the stability and work efficiency of the equipment, making the dough proofing and kneading process smoother.

[0017] Preferably, the fixed assembly is composed of a fixed shell, a sealing baffle, a side air delivery port, a heat preservation cavity and a temperature control rod. These components are organically combined to realize the temperature control and heat conduction functions inside the equipment, thereby ensuring the temperature stability during the dough proofing and kneading process. First, the fixed shell is the main structure of the entire fixed assembly, which is installed in the middle position of the side fixed plate to support and accommodate other components. The design of the shell ensures the sealing of the internal space and provides a good environmental foundation for subsequent temperature regulation.

[0018] A sealing partition is installed inside the fixed shell. The function of the sealing partition is to divide the internal space of the shell into different functional areas. At the same time, through its sealing characteristics, it prevents heat loss and ensures that heat can be effectively transferred to the dough. The reasonable design of this structure plays a vital role in the precise control of temperature during the dough fermentation process.

[0019] In addition, the inner side of the shell is also provided with a side air inlet, through which gas can be injected into the heat-insulating cavity inside the fixed shell to adjust the humidity inside the device. During the dough fermentation process, humidity control is as important as temperature. Appropriate humidity can speed up the fermentation process of the dough, prevent the dough surface from drying out and cracking, and improve the quality of the final product.

[0020] The heat preservation cavity is located between the fixed shell and the sealing partition, which forms a closed space for containing the heat medium liquid. The heat medium liquid in the heat preservation cavity can be water or ethylene glycol aqueous solution. Ethylene glycol is a common antifreeze that can effectively lower the freezing point of water and prevent the heat medium liquid from freezing in a low temperature environment. It is particularly suitable for use in cold winters or northern regions. The ethylene glycol aqueous solution has excellent thermal conductivity and can quickly transfer heat to the dough, thereby ensuring the temperature uniformity during the dough fermentation process. However, ethylene glycol itself has certain toxicity. Therefore, when using ethylene glycol aqueous solution as a heat medium, special attention must be paid to sealing measures to prevent leakage, especially when used in the food industry, it is necessary to be more cautious to ensure safe operation and prevent contamination of food.

[0021] The temperature control rod is the core temperature control device in the fixed component. It is arranged in the heat preservation cavity in a circular array. The main function of the temperature control rod is to provide heating function for the heat medium liquid, so that the liquid is heated and maintained within the ideal fermentation temperature range. This design ensures that the temperature in the heat preservation cavity can be dynamically adjusted according to actual needs, thereby providing a constant temperature fermentation environment for the dough. The precise arrangement and adjustment ability of the temperature control rod can ensure that the temperature inside the entire fixed shell remains uniform, avoiding the problem of local temperature being too high or too low, thereby improving the dough proofing effect.

[0022] In summary, the various parts of the fixed assembly work together to ensure that the equipment can provide stable and reliable temperature control and humidity regulation functions during operation, thereby greatly improving the efficiency and quality of the dough fermentation and kneading process.

[0023] Preferably, a heat-conducting liquid is placed in the heat-insulating cavity. The heat-conducting liquid as the heat medium liquid can be water or ethylene glycol aqueous solution. The specific selection depends on the working environment and temperature requirements. The main function of the heat-conducting liquid is to adjust the temperature in the heat-insulating cavity by heat conduction, ensuring that the dough maintains a suitable temperature during the proofing process. The temperature control rod adopts an axially arranged spiral long tube design. This spiral structure is conducive to more uniform heating of the heat-conducting liquid, so that heat can be efficiently transferred in the heat-insulating cavity. A resistance wire is installed inside the temperature control rod. When the resistance wire is energized, heat is generated, and the entire cavity is heated by the heat-conducting liquid, thereby realizing precise control of the internal temperature of the equipment.

[0024] It is worth noting that in the actual operation of the equipment, the temperature control rod is mainly used to keep the temperature of the heat transfer liquid at the level required for dough fermentation. In the initial stages of mixing and kneading the dough, temperature changes will not have a significant impact on these processes. Therefore, the heating function of the temperature control rod only needs to play a role in the dough fermentation stage, by gradually heating the heat transfer liquid to keep the temperature in the range suitable for dough fermentation.

[0025] After the proofing process is completed, the temperature control rod stops heating, and the equipment can cool down naturally without additional cooling treatment, because the set temperature is relatively safe and will not pose any threat to the operator. Through this temperature control design, the operation process is not only simple and efficient, but also ensures that the dough fermentation effect is maximized, while reducing the complexity of equipment operation and maintenance. Overall, this design provides a stable temperature environment, which is conducive to improving the dough Preferably, the driving mechanism is composed of a mounting seat, a guide rail mounting plate, an electric control slider and a connecting pipe to ensure that the sealing mechanism can move up and down automatically and accurately. The mounting seat is fixed to the ground to provide a stable foundation to ensure that the entire drive system does not shake or shift during operation. Above the mounting seat is the guide rail mounting plate, whose main function is to provide a track for the electric control slider to ensure that the slider can move smoothly. The electric control slider is arranged in the middle of the guide rail mounting plate, and automatic operation is achieved through control elements such as an electrical control cabinet. The user can adjust the movement of the slider through the control system according to actual needs. This enables the sealing mechanism to move up and down accurately when needed, with simple operation and high intelligence.

[0026] The electric control slider can move up and down in the guide rail mounting plate to ensure that the sealing mechanism moves smoothly and unhindered, thus avoiding errors caused by human operation. One end of the connecting pipe is connected to the electric control slider, and the other end is connected to the sealing mechanism, ensuring that the movement of the slider can directly drive the displacement of the sealing mechanism. Through this design, the entire device can achieve efficient automatic operation, greatly improving production efficiency, while reducing the possibility of human intervention and operating errors.

[0027] Preferably, the sealing mechanism is composed of a sealing cover plate, an air inlet pipe, a matching strip, a positioning plate and a limiting groove, aiming to provide a good closed environment inside the device. The sealing cover plate is arranged above the fixing mechanism, responsible for covering the internal structure to prevent the entry of outside air and pollutants. Multiple air inlet pipes are evenly installed on the cover plate, which are not only used to adjust the humidity inside the device, but also can introduce an appropriate amount of water vapor during the fermentation process to ensure that the dough obtains the required humidity during the proofing stage.

[0028] A matching strip is installed on the bottom surface of the sealing cover plate, which is closely matched with the surface of the fixing mechanism to further enhance the sealing performance. The positioning plate is installed on the side of the sealing cover plate to play a supporting and guiding role to ensure the stability and accurate positioning of the cover plate. The limit groove is opened on the positioning plate to limit the up and down movement range of the sealing mechanism to ensure that the cover plate will not accidentally fall off or shift during operation. Through this design, the sealing mechanism can effectively maintain the stable environment required for dough fermentation and improve production efficiency.

[0029] Preferably, a transition cavity is provided inside the sealing cover plate, and the transition cavity is connected to a plurality of air inlet pipes to form an effective air flow channel. With this design, the air inlet pipe can introduce external air or water vapor into the transition cavity to ensure the suitability of the internal environment. In addition, a plurality of top air inlets are provided on the inner side of the sealing cover plate, and the main function of these air inlets is to directly input water vapor into the sealed space to increase the internal humidity. This increase in humidity can accelerate the dough proofing process and promote fermentation, thereby improving the quality and taste of the dough. The overall design effectively enhances the functionality of the equipment and ensures the improvement of production efficiency.

[0030] Preferably, the stirring assembly is composed of a rotating shaft, a fixed rod and a stirring rod. The rotating shaft is installed inside the fixing mechanism and serves as the core driving part of the stirring assembly. Two spiral stirring rods are arranged around the rotating shaft, and the two stirring rods are arranged alternately to form an effective stirring effect, ensuring that the dough can be fully mixed and kneaded during operation. The spiral design not only improves the stirring efficiency, but also reduces the damage to the dough during stirring. The fixed rod is installed between the rotating shaft and the stirring rod to play a supporting and stabilizing role, ensuring that the stirring assembly maintains stability during operation, thereby improving the stirring effect and operational safety. Through such a design, the stirring assembly can efficiently and stably complete the stirring and kneading tasks of the dough.

[0031] A method for using an automated dough proofing and kneading device, the method is used for the automated dough proofing and kneading device described above; the steps of the method are as follows: S1: Mix flour, liquid (water, milk, etc.), yeast, salt and other additives (such as sugar, oil, etc.) and pour them into the interior of the fixed mechanism. The electric control slider drives the sealing mechanism to move downward and covers the top of the fixed mechanism to form a sealed space. S2: After the stirring component is started, the rotating shaft drives the stirring rod to knead the dough, and the gluten in the flour is formed by mechanical force. After about 5-10 minutes, a rough dough is obtained; S3: Open the temperature control rod to increase the temperature of the heat medium liquid in the insulation cavity and transfer the heat to the inner side of the fixed shell to reach a temperature between 25-30°C; S4: water vapor is inputted into the interior through the air inlet pipe so that the humidity in the sealed space formed by the fixed shell and the sealing cover plate is controlled between 75-85%; the humidity is maintained for 50-60 minutes to perform the first proofing of the dough; S5: The air inlet pipe stops supplying air, the electric control slider drives the sealing cover plate to move up, and the stirring component starts again to exhaust and shape the dough after the first proofing. The stirring component stops working after 3 minutes; S6: The electric control slider drives the sealing cover plate to move down again. After the fixed shell and the sealing cover plate form a sealed space again, the temperature control rod heats up so that the temperature inside the fixed shell reaches 35-38°C. The air pipe supplies air again to control the humidity between 75-85%, and the second proofing begins. The proofing time is set to 30-40min. From then on, the proofing is completed and the dough can proceed to the next step of processing.

[0032] The beneficial effects of the present invention are as follows: 1. The present invention is suitable for various usage scenarios, especially for dough processing in food factories, by concentrating the two processes of dough kneading and proofing in one device. It improves the existing proofing process and ensures that the stirring component can effectively exhaust and shape the dough between the second proofing. This design not only optimizes the structure of the dough, improves the fermentation uniformity and the overall quality of the product, but also reduces the time and labor costs caused by frequent transfer and processing of dough in traditional processes. In addition, the centralized processing flow reduces the risk of cross-contamination, improves food safety, and makes the entire production process more hygienic and reliable. In this way, the equipment can quickly respond to the processing needs of different batches of dough and adapt to diversified product lines. At the same time, the degree of automation of the overall system is improved, which reduces manual intervention and the errors caused by human operation, thereby improving the stability and consistency of production. This innovative design helps to improve the production efficiency of food factories and promote the sustainable development of enterprises.

[0033] 2. The present invention realizes the fully automated control of dough fermentation and kneading process by organically combining the base, fixing mechanism, driving mechanism, sealing mechanism and stirring assembly. This integrated design can greatly improve the efficiency and quality of the kneading process while ensuring the stability of the temperature and humidity of the dough fermentation environment, and is particularly suitable for use in large-scale pasta production lines. It not only improves production efficiency, but also reduces the difficulty and error of manual operation, making dough fermentation and processing more scientific and standardized. In addition, the automatic control system can monitor the changes in temperature and humidity in real time and adjust parameters in time to meet the needs of different batches of dough. This flexibility enables the production line to handle a variety of pasta products to meet the diversity of market demand. At the same time, it reduces labor costs and labor intensity, improves the work safety of workers, and reduces the risk of occupational diseases. On the whole, the invention not only improves production capacity, but also promotes the improvement of food safety and quality, and has significant economic benefits and social value. BRIEF DESCRIPTION OF THE DRAWINGS

[0034] In order to more clearly illustrate the specific implementation methods of the present invention or the technical solutions in the prior art, the drawings required for use in the specific implementation methods or the description of the prior art will be briefly introduced below. Obviously, the drawings described below are some implementation methods of the present invention. For ordinary technicians in this field, other drawings can be obtained based on these drawings without paying creative work.

[0035] The above and other aspects of the present invention will now be described, by way of example only, with reference to the accompanying drawings, in which: Figure 1 It is a schematic diagram of the overall structure of the present invention; Figure 2 It is a schematic diagram of the position of the stirring assembly of the present invention; Figure 3 It is a schematic diagram of the fixing mechanism structure of the present invention; Figure 4 is a cross-sectional view of a fixing assembly of the present invention; Figure 5 It is a schematic diagram of the structure of the driving mechanism of the present invention; Figure 6 It is a schematic diagram of the sealing mechanism structure of the present invention; Figure 7 is a cross-sectional view of the sealing cover plate of the present invention; Figure 8 It is a schematic diagram of the structure of the stirring assembly of the present invention; Fig. 9 is an overall cross-sectional view of the present invention; Fig.10 It is a flow chart of the method of the present invention.

[0036] In the figure: 1. base; 2. fixing mechanism; 21. side fixing plate; 22. positioning groove; 23. limit block; 24. fixing assembly; 241. fixed shell; 242. sealing partition; 243. side air outlet; 244. insulation cavity; 245. temperature control adjustment rod; 3. driving mechanism; 31. mounting seat; 32. guide rail mounting plate; 33. electric control slider; 34. connecting pipe; 4. sealing mechanism; 41. sealing cover plate; 411. transition cavity; 412. top air outlet; 42. air inlet pipe; 43. matching strip; 44. positioning plate; 45. limit groove; 5. stirring assembly; 51. rotating shaft; 52. fixing rod; 53. stirring rod. DETAILED DESCRIPTION

[0037] In order to better understand the above technical solution, the above technical solution will be described in detail below in conjunction with the accompanying drawings and specific implementation methods.

[0038] like Figure 1-10As shown, an automated dough proofing and kneading integrated device comprises a base 1, a fixing mechanism 2, a driving mechanism 3, a sealing mechanism 4 and a stirring assembly 5, which can realize the automated kneading and proofing process of the dough, greatly improving the efficiency and quality of pasta production.

[0039] First, the base 1 of the device plays a supporting role and is the basic part of the whole set of equipment, ensuring the stability and overall balance of the device. Key components are installed on the base 1 to enable it to run and operate effectively. Different from traditional dough proofing and kneading equipment, this device combines multiple functional modules through an integrated design, reducing manual operation steps and is suitable for large-scale pasta production.

[0040] Secondly, the fixing mechanism 2 is installed above the base 1 and is an important part of the device. The main function of the fixing mechanism 2 is to provide a stable environment for the dough to rise and knead. In particular, the fixing mechanism 2 cooperates with the sealing mechanism 4 to provide a closed environment for the dough, which is crucial for the dough to rise. The closed environment can prevent pollutants in the air from entering the dough, and at the same time, by controlling the internal temperature and humidity, ensure that the fermentation process of the dough proceeds smoothly. The fixing mechanism 2 is also designed with a heat preservation cavity 244 and a temperature control rod 245, which enables the device to intelligently adjust the temperature required for dough fermentation. Liquids can be placed in the heat preservation cavity 244, and the temperature control rod 245 is used to adjust the temperature of these liquids, thereby indirectly adjusting the temperature of the environment in which the dough is located. This design avoids the problem of unstable temperature during traditional dough fermentation and ensures that the dough fermentation effect is more uniform.

[0041] The driving mechanism 3 is located on both sides of the fixing mechanism 2 and is responsible for driving the sealing mechanism 4 to move up and down. This function is to adjust the position of the sealing mechanism 4 at different stages of dough proofing and kneading. During fermentation, the sealing mechanism 4 covers the fixing mechanism 2 to provide a closed environment for the dough, and during the kneading stage, the driving mechanism 3 can raise the sealing mechanism 4 to facilitate the kneading operation of the stirring component 5 on the dough. This design makes the entire dough processing process more flexible, avoids the trouble of repeatedly opening and closing the lid in traditional manual operation, and saves time.

[0042] The sealing mechanism 4 is installed above the fixing mechanism 2. Its main function is to cover the fixing mechanism 2 during the fermentation process to prevent material splashing and keep the working environment clean. The sealing mechanism 4 is provided with an air inlet pipe 42 and a top air outlet 412. These pipes are used to adjust the humidity during the fermentation process. An appropriate amount of water vapor is introduced through the air inlet pipe 42, and then the water vapor is output through the top air outlet 412. In this process, the humidity inside the equipment is precisely controlled. Humidity is one of the important factors in dough fermentation. Appropriate humidity can accelerate the expansion of the dough and promote the activity of yeast, thereby making the dough fermentation more ideal.

[0043] Finally, the stirring component 5 is installed inside the sealing mechanism 4 and is specifically used to knead the dough. When the device is working, the stirring component 5 will perform kneading in different directions and with different intensities according to the set program, which can not only make the bubbles in the dough evenly distributed, but also increase the dough's toughness and improve the taste of the final product. This automated kneading process replaces the traditional manual kneading, which is not only more efficient, but also more stable and consistent in dough quality, reducing the impact of human factors on production results.

[0044] like Figure 3 As shown, the fixing mechanism 2 is composed of a side fixing plate 21, a positioning groove 22, a limit block 23 and a fixing assembly 24 to ensure the stability of the device and the high efficiency of the function. The side fixing plates 21 are respectively installed on both sides of the fixing mechanism 2 to support the structure of the entire device and play a role in fixing and stabilizing. The positioning groove 22 is opened on the inner side of the side fixing plate 21. By cooperating with the positioning block, the sealing mechanism 4 can move smoothly in the vertical direction, thereby realizing the lifting and lowering adjustment of the sealing mechanism 4. In order to ensure that the up and down movement range of the sealing mechanism 4 is controlled, the limit block 23 is installed on the upper part of the positioning groove 22 and is located in the limit groove 45 to prevent the sealing mechanism 4 from exceeding the predetermined range of motion, ensuring that the equipment will not move excessively during operation, and protecting the safety and durability of the device.

[0045] In addition, the fixing assembly 24 is installed in the middle of the two side fixing plates 21, and the main body is a fixing shell 241, which serves as a container for kneading and proofing the dough. This design not only ensures that the dough can be processed in a stable environment during operation, but also provides reliable support for the automatic operation of the device. This structural design improves the stability and work efficiency of the equipment, making the proofing and kneading process of the dough smoother.

[0046] like Figure 4 As shown, the fixed assembly 24 is composed of a fixed shell 241, a sealing partition 242, a side air delivery port 243, a heat preservation cavity 244 and a temperature control rod 245. These components are organically combined to realize the temperature control and heat conduction functions inside the equipment, thereby ensuring the temperature stability during the dough proofing and kneading process. First, the fixed shell 241 is the main structure of the entire fixed assembly 24, which is installed in the middle position of the side fixed plate 21 to support and accommodate other components. The design of the shell ensures the sealing of the internal space and provides a good environmental foundation for subsequent temperature regulation.

[0047] A sealing partition 242 is installed inside the fixed housing 241. The function of the sealing partition 242 is to divide the internal space of the housing into different functional areas. At the same time, through its sealing characteristics, it prevents heat loss and ensures that heat can be effectively transferred to the dough. The reasonable design of this structure plays a vital role in the precise control of temperature during the dough fermentation process.

[0048] In addition, the inner side of the shell is provided with a side gas inlet 243, through which gas can be injected into the heat preservation cavity 244 inside the fixed shell 241 to adjust the humidity inside the device. During the dough proofing process, humidity control is as important as temperature. Appropriate humidity can speed up the fermentation process of the dough, prevent the dough surface from drying out, and improve the quality of the final product.

[0049] The heat-insulating cavity 244 is located between the fixed shell 241 and the sealing partition 242, and it forms a closed space for accommodating the heat medium liquid. The heat medium liquid in the heat-insulating cavity 244 can be water or ethylene glycol aqueous solution. Ethylene glycol is a common antifreeze that can effectively lower the freezing point of water and prevent the heat medium liquid from freezing in a low-temperature environment. It is particularly suitable for use in cold winters or northern regions. The ethylene glycol aqueous solution has excellent thermal conductivity and can quickly transfer heat to the dough, thereby ensuring the temperature uniformity during the dough fermentation process. However, ethylene glycol itself has certain toxicity, so when using ethylene glycol aqueous solution as a heat medium, special attention must be paid to sealing measures to prevent leakage, especially when used in the food industry, it is necessary to be more cautious to ensure safe operation and prevent contamination of food.

[0050] The temperature control rod 245 is the core temperature control device in the fixed component 24, which is arranged in the heat preservation cavity 244 in a circular array. The main function of the temperature control rod 245 is to provide a heating function for the heat medium liquid, so that the liquid is heated and maintained within the ideal fermentation temperature range. This design ensures that the temperature in the heat preservation cavity 244 can be dynamically adjusted according to actual needs, thereby providing a constant temperature fermentation environment for the dough. The precise arrangement and adjustment ability of the temperature control rod 245 can ensure that the temperature inside the entire fixed shell 241 remains uniform, avoiding the problem of local temperature being too high or too low, thereby improving the dough proofing effect.

[0051] In summary, the various parts of the fixed component 24 work together to ensure that the equipment can provide stable and reliable temperature control and humidity regulation functions during operation, thereby greatly improving the efficiency and quality of the dough fermentation and kneading process.

[0052] A heat-conducting liquid is placed in the heat-insulating cavity 244. The heat-conducting liquid as the heat medium liquid can be water or ethylene glycol aqueous solution. The specific selection depends on the working environment and temperature requirements. The main function of the heat-conducting liquid is to adjust the temperature in the heat-insulating cavity 244 through heat conduction to ensure that the dough maintains a suitable temperature during the proofing process. The temperature control rod 245 adopts an axially arranged spiral long tube design. This spiral structure is conducive to more uniform heating of the heat-conducting liquid, so that heat can be efficiently transferred in the heat-insulating cavity 244. A resistance wire is installed inside the temperature control rod 245. When the resistance wire is energized, heat is generated, and the entire cavity is heated by the heat-conducting liquid, thereby realizing precise control of the internal temperature of the equipment.

[0053] It is worth noting that in the actual operation of the device, the temperature control rod 245 is mainly used to keep the temperature of the heat transfer liquid at the level required for dough fermentation. In the initial stage of dough mixing and kneading, temperature changes will not have a significant impact on these processes. Therefore, the heating function of the temperature control rod 245 only needs to play a role in the dough fermentation stage, by gradually heating the heat transfer liquid to keep the temperature within a range suitable for dough fermentation.

[0054] After the proofing process is completed, the temperature control rod 245 stops heating, and the equipment can cool down naturally without additional cooling treatment, because the set temperature is relatively safe and will not pose any threat to the operator. Through this temperature control design, the operation process is not only simple and efficient, but also ensures that the dough fermentation effect is maximized, while reducing the complexity of equipment operation and maintenance. Overall, this design provides a stable temperature environment, which is conducive to improving the dough.

[0055] like Figure 5 As shown, the driving mechanism 3 is composed of a mounting seat 31, a guide rail mounting plate 32, an electric control slider 33 and a connecting pipe 34 to ensure that the sealing mechanism 4 can move up and down automatically and accurately. The mounting seat 31 is fixed to the ground to provide a stable foundation to ensure that the entire drive system will not shake or shift during operation. Above the mounting seat 31 is the guide rail mounting plate 32, whose main function is to provide a track for the electric control slider 33 to ensure that the slider can move smoothly. The electric control slider 33 is arranged in the middle of the guide rail mounting plate 32, and automatic operation is achieved through control elements such as an electrical control cabinet. The user can adjust the movement of the slider through the control system according to actual needs. This enables the sealing mechanism 4 to move up and down accurately when needed, with simple operation and high intelligence.

[0056] The electric control slider 33 can move up and down in the guide rail mounting plate 32 to ensure that the sealing mechanism 4 moves smoothly and unhindered, thereby avoiding errors caused by human operation. One end of the connecting tube 34 is connected to the electric control slider 33, and the other end is connected to the sealing mechanism 4, ensuring that the movement of the slider can directly drive the displacement of the sealing mechanism 4. Through this design, the entire device can achieve efficient automatic operation, greatly improving production efficiency, while reducing the possibility of human intervention and operating errors.

[0057] like Figure 6 As shown, the sealing mechanism 4 is composed of a sealing cover plate 41, an air inlet pipe 42, a matching strip 43, a positioning plate 44 and a limiting groove 45, which is intended to provide a good closed environment inside the device. The sealing cover plate 41 is arranged above the fixing mechanism 2, and is responsible for covering the internal structure to prevent the entry of external air and pollutants. A plurality of air inlet pipes 42 are evenly installed on the cover plate, which are not only used to adjust the humidity inside the device, but also can introduce an appropriate amount of water vapor during the fermentation process to ensure that the dough obtains the required humidity during the proofing stage.

[0058] A matching strip 43 is installed on the bottom surface of the sealing cover plate 41, which is tightly matched with the surface of the fixing mechanism 2 to further enhance the sealing performance. The positioning plate 44 is installed on the side of the sealing cover plate 41 to play a supporting and guiding role to ensure the stability and accurate positioning of the cover plate. The limiting groove 45 is opened on the positioning plate 44 to limit the up and down movement range of the sealing mechanism 4 to ensure that the cover plate will not accidentally fall off or shift during operation. Through such a design, the sealing mechanism 4 can effectively maintain the stable environment required for dough fermentation and improve production efficiency.

[0059] like Figure 7 As shown, a transition cavity 411 is provided inside the sealing cover plate 41, and the transition cavity 411 is communicated with a plurality of air inlet pipes 42 to form an effective air flow channel. With this design, the air inlet pipe 42 can introduce external air or water vapor into the transition cavity 411 to ensure the suitability of the internal environment. In addition, a plurality of top air inlets 412 are provided on the inner side of the sealing cover plate 41. The main function of these air inlets is to directly input water vapor into the sealed space to increase the internal humidity. This increase in humidity can accelerate the dough proofing process and promote fermentation, thereby improving the quality and taste of the dough. The overall design effectively enhances the functionality of the equipment and ensures the improvement of production efficiency.

[0060] like Figure 8As shown, the stirring assembly 5 is composed of a rotating shaft 51, a fixed rod 52 and a stirring rod 53. The rotating shaft 51 is installed inside the fixing mechanism 2, and serves as the core driving part of the stirring assembly 5. Two spiral stirring rods 53 are arranged around the rotating shaft 51, and the two stirring rods 53 are arranged alternately to form an effective stirring effect, ensuring that the dough can be fully mixed and kneaded during operation. The spiral design not only improves the stirring efficiency, but also reduces the damage to the dough during stirring. The fixed rod 52 is installed between the rotating shaft 51 and the stirring rod 53, which plays a supporting and stabilizing role, ensuring that the stirring assembly 5 maintains stability during operation, thereby improving the stirring effect and operational safety. Through such a design, the stirring assembly 5 can efficiently and stably complete the stirring and kneading tasks of the dough.

[0061] like Fig.10 As shown, a method for using an automated dough proofing and kneading device is used for the above-mentioned automated dough proofing and kneading device; the steps of the method are as follows: S1: Mix flour, liquid (water, milk, etc.), yeast, salt and other additives (such as sugar, oil, etc.) and pour them into the interior of the fixing mechanism 2. The electric control slider 33 drives the sealing mechanism 4 to move downward and cover the fixing mechanism 2 to form a sealed space. S2: After the stirring assembly 5 is started, the rotating shaft 51 drives the stirring rod 53 to knead the dough, and the gluten in the flour is formed by mechanical force, and a rough dough is obtained after about 5-10 minutes; S3: Open the temperature control rod 245 to increase the temperature of the heat medium liquid in the heat preservation cavity 244 and transfer the heat to the inner side of the fixed shell 241 to reach a temperature between 25-30°C; S4: water vapor is inputted into the interior through the air inlet pipe 42, so that the humidity in the sealed space formed by the fixed shell 241 and the sealing cover plate 41 is controlled between 75-85%; the humidity is maintained for 50-60 minutes to perform the first proofing of the dough; S5: the air supply from the air inlet pipe 42 stops, the electric control slider 33 drives the sealing cover plate 41 to move upward, and the stirring component 5 starts again to exhaust and shape the dough after the first proofing. The stirring component 5 stops working after 3 minutes. S6: The electric control slider 33 drives the sealing cover plate 41 to move downward again. After the fixed shell 241 and the sealing cover plate 41 form a sealed space again, the temperature control adjustment rod 245 heats up so that the temperature inside the fixed shell 241 reaches 35-38°C. The air pipe supplies air again to control the humidity between 75-85%, and the second proofing begins. The proofing time is set to 30-40min. From then on, the proofing is completed and the dough can proceed to the next step of processing.

[0062] During the working process of the present invention, flour, liquid (water, milk, etc.), yeast, salt and other additives (such as sugar, oil, etc.) are mixed together and poured into the interior of the fixed mechanism 2, and the electric control slider 33 drives the sealing mechanism 4 to move downward and cover the upper surface of the fixed mechanism 2 to form a sealed space; after the stirring assembly 5 is started, the rotating shaft 51 drives the stirring rod 53 to knead the dough to obtain a rough dough; the temperature control regulating rod 245 is opened to heat the heat medium liquid in the heat preservation cavity 244 and transfer the heat to the inner side of the fixed shell 241; water vapor is input into the interior through the air inlet pipe 42, so that the humidity in the sealed space formed by the fixed shell 241 and the sealing cover plate 41 is controlled within a certain range, and the first proofing of the dough is performed; The air inlet pipe 42 stops supplying air, the electric control slider 33 drives the sealing cover plate 41 to move upward, and the stirring component 5 is started again to exhaust and shape the dough after the first proofing; the electric control slider 33 drives the sealing cover plate 41 to move downward again, and after the fixed shell 241 and the sealing cover plate 41 form a sealed space again, the temperature control adjustment rod 245 heats up, so that the temperature inside the fixed shell 241 rises, and the air supply pipe supplies air again to control the humidity, and the second proofing begins. At this point, the proofing is completed, and the obtained dough can be processed for the next step.

[0063] Various modifications to the present disclosure will be apparent to those of ordinary skill in the art, and the general principles defined herein may be applied to other variations without departing from the scope of the present disclosure. Therefore, the present disclosure is not limited to the examples and designs described herein, but should be given the widest scope consistent with the principles and novel features disclosed herein. Although one or more exemplary embodiments of the present disclosure have been described with reference to the accompanying drawings, it will be understood by those of ordinary skill in the art that various changes in form and detail may be made therein without departing from the spirit and scope of the present disclosure as defined in the appended claims.

Claims

1. An automatic dough proofing and kneading device, characterized in that: It comprises a base (1), a fixing mechanism (2), a driving mechanism (3), a sealing mechanism (4) and a stirring assembly (5); The fixing mechanism (2) is mounted on the base (1), and is used to cooperate with the sealing mechanism (4) to provide a sealed environment for dough proofing and kneading. A heat preservation cavity (244) and a temperature control rod (245) are provided inside the fixing mechanism (2). The temperature control rod (245) is used to adjust the temperature of the liquid placed in the heat preservation cavity (244), thereby providing a temperature suitable for dough proofing. The driving mechanism (3) is installed on both sides of the fixing mechanism (2), and the driving mechanism (3) is used to drive the sealing mechanism (4) to move up and down; The sealing mechanism (4) is installed on the fixing mechanism (2), and is used to cover the fixing mechanism (2) to prevent material from splashing. The sealing mechanism (4) is provided with an air inlet pipe (42) and a top air outlet (412). During the proofing process, water vapor is introduced into the air inlet pipe (42) and discharged from the top air outlet (412) to adjust the humidity; The stirring component (5) is installed inside the sealing mechanism (4), and the stirring component (5) is used to knead the dough.

2. The automatic dough proofing and kneading device according to claim 1, characterized in that: The fixing mechanism (2) comprises a side fixing plate (21), a positioning groove (22), a limit block (23) and a fixing assembly (24); the side fixing plate (21) is arranged on both sides of the fixing mechanism (2), the positioning groove (22) is formed on the inner side surface of the side fixing plate (21), the limit block (23) is installed at an upper position of the positioning groove (22), and the fixing assembly (24) is installed between the two side fixing plates (21).

3. The automatic dough proofing and kneading device according to claim 2, characterized in that: The fixed assembly (24) comprises a fixed shell (241), a sealing baffle (242), a side air delivery port (243), a heat preservation cavity (244) and a temperature control regulating rod (245); the fixed shell (241) is installed in the middle of the side fixed plate (21); a sealing baffle (242) is provided inside the fixed shell (241); the side air delivery port (243) is opened on the inner side of the fixed shell (241); the heat preservation cavity (244) is provided as a sealed space formed by the fixed shell (241) and the sealing baffle (242); and the temperature control regulating rod (245) is arranged in a ring array in the heat preservation cavity (244).

4. The automatic dough proofing and kneading device according to claim 3, characterized in that: The fixed shell (241) is configured as a U-shaped double-layer structure, and the sealing partition (242) connects the inner and outer double layers of the fixed shell (241).

5. The automatic dough proofing and kneading device according to claim 3, characterized in that: A heat-conducting liquid is placed in the heat-insulating cavity (244); the temperature-control adjustment rod (245) is an axially arranged spiral long tube, and a resistance wire is installed inside the temperature-control adjustment rod for controlling the temperature of the liquid in the heat-insulating cavity (244).

6. The automatic dough proofing and kneading device according to claim 1, characterized in that: The driving mechanism (3) comprises a mounting seat (31), a guide rail mounting plate (32), an electric control slider (33) and a connecting pipe (34); the mounting seat (31) is mounted on the ground, the guide rail mounting plate (32) is mounted on the mounting seat (31), the electric control slider (33) is arranged in the middle of the guide rail mounting plate (32), the electric control slider (33) can move up and down in the guide rail mounting plate (32), and one end of the connecting pipe (34) is mounted on the electric control slider (33), and the other end thereof is mounted on the sealing mechanism (4).

7. The automatic dough proofing and kneading device according to claim 1, characterized in that: The sealing mechanism (4) comprises a sealing cover plate (41), an air intake pipe (42), a matching strip (43), a positioning plate (44) and a limiting groove (45); the sealing cover plate (41) is arranged on the top of the fixing mechanism (2); a plurality of the air intake pipes (42) are arranged and evenly mounted on the top of the sealing cover plate (41); the matching strip (43) is mounted on the bottom surface of the sealing cover plate (41); the positioning plate (44) is mounted on the side of the sealing cover plate (41); and the limiting groove (45) is provided on the positioning plate (44).

8. The automatic dough proofing and kneading device according to claim 7, characterized in that: A transition cavity (411) is provided inside the sealing cover plate (41), the transition cavity (411) is communicated with the air inlet pipe (42), and a plurality of top air delivery ports (412) are provided on the inner side surface of the sealing cover plate (41).

9. The automatic dough proofing and kneading device according to claim 1, characterized in that: The stirring assembly (5) comprises a rotating shaft (51), a fixing rod (52) and a stirring rod (53); the rotating shaft (51) is held inside the fixing mechanism (2); the stirring rod (53) is arranged outside the rotating shaft (51); two stirring rods (53) are arranged in a spiral shape; the two stirring rods (53) are arranged alternately; and the fixing rod (52) is installed between the rotating shaft (51) and the stirring rod (53).

10. A method for using an automated dough proofing and kneading device, characterized in that: The method is used in conjunction with an automated dough proofing and kneading device according to any one of claims 1 to 9; the steps of the method are as follows: S1: Flour, liquid (water, milk), yeast, salt and other additives (sugar, oil) are mixed together and poured into the interior of the fixing mechanism (2), and the electric control slider (33) drives the sealing mechanism (4) to move downward and cover the fixing mechanism (2) to form a sealed space; S2: After the stirring component (5) is started, the rotating shaft (51) drives the stirring rod (53) to knead the dough, so that the gluten in the flour is formed by mechanical force, and a rough dough is obtained after about 5-10 minutes; S3: Open the temperature control rod (245) to increase the temperature of the heat medium liquid in the heat-insulating cavity (244), and transfer the heat to the inner side of the fixed shell (241) to reach a temperature between 25°C and 30°C; S4: water vapor is input into the interior through the air inlet pipe (42) so that the humidity in the sealed space formed by the fixed shell (241) and the sealing cover plate (41) is controlled between 75-85%; the humidity is maintained for 50-60 minutes to perform the first proofing of the dough; S5: the air supply from the air inlet pipe (42) stops, the electric control slider (33) drives the sealing cover plate (41) to move upward, and the stirring component (5) starts again, so as to exhaust and shape the dough after the first proofing. The stirring component (5) stops working after 3 minutes. S6: The electric control slider (33) drives the sealing cover plate (41) to move downward again. After the fixed shell (241) and the sealing cover plate (41) form a sealed space again, the temperature control rod (245) is heated up so that the temperature inside the fixed shell (241) reaches 35-38° C. The air supply pipe supplies air again to control the humidity between 75-85%, and the second proofing begins. The proofing time is set to 30-40 minutes. At this point, the proofing is completed and the obtained dough can be processed in the next step.

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