Dough fermenter and fermentation method

Abstract

The invention discloses a dough fermenter and a fermentation method, and belongs to the technical field of dough fermention.The dough fermenter comprises a balance weight base, and a fermentation box is fixed to the top of the balance weight base; a fermentation leather bag is hermetically fixed in the fermentation box, and a concave area above the fermentation leather bag is a dough fermentation cavity; an air pump is fixedly mounted at the bottom of the fermentation box, the air pump is hermetically inserted into an air tap at the bottom of the fermentation box through an air pipe, the air tap is directly communicated with the inner cavity of the fermentation box, and the inner cavity of the fermentation box is separated from the dough fermentation cavity through a fermentation leather bag. The dough fermentation cavity is a flexible cavity and variable in position, after dough fermentation, air is gradually inflated into the inner cavity of the fermentation box through an air pump, and at the moment, the fermentation leather bag continuously protrudes upwards until the dough fermentation cavity and dough in the dough fermentation cavity are completely turned outwards to the top of the fermentation box, so that the dough fermentation efficiency is improved; and the contact area between the dough and the fermentation leather bag is gradually reduced, so that the adhesion is weakened when the dough is taken away, and the operation is more convenient.

Description

Technical Field

[0001] The invention relates to the technical field of dough fermentation, in particular to a dough fermenter and a fermentation method. Background Art

[0002] Dough fermentation is one of the most critical steps in pasta making and will directly affect the quality of the final product of bread. The carbon dioxide produced during the fermentation process will be wrapped by the gluten network to form a sponge-like structure, making the pasta fluffy; and the products such as ethanol and lactic acid produced during the fermentation process also increase the flavor of the pasta.

[0003] In the existing patent literature, there is a patent with publication number CN 109820010 A and the name of "A household dough fermenter". This patent mainly realizes fermentation by placing the dough to be fermented in a dough fermentation cylinder. Since the dough will expand after fermentation, the expanded dough will further increase its bonding area with the inner wall of the dough fermentation cylinder. The interior of the dough fermentation cylinder is an inner cavity, and it is very inconvenient to take the dough from the inner cavity, and it is also not easy to clean the dough remaining on the inner wall of the fermentation cylinder. Summary of the invention

[0004] The technical problem to be solved by the present invention is to provide a dough fermenter and a fermentation method. The dough fermentation chamber is a flexible chamber and its position is changeable. After the dough is fermented, air is gradually inflated into the inner chamber of the fermentation box through an air pump. At this time, the fermentation skin bag continuously bulges upward until the dough fermentation chamber and the dough in the dough fermentation chamber are completely turned outward to the top of the fermentation box. The contact area between the dough and the fermentation skin bag will gradually become smaller, and its adhesion will be weakened when taking out the dough, which will be more convenient to operate.

[0005] To solve the above technical problems, the technical solution of the present invention is achieved as follows:

[0006] A dough fermenter comprises a weighted base, a fermentation box is fixedly supported on the top of the weighted base, and a box cover is buckled on the top of the fermentation box;

[0007] A fermentation skin bag is sealed and fixed inside the fermentation box, and the concave area above the fermentation skin bag is the dough fermentation cavity;

[0008] An air pump is fixedly installed at the bottom of the fermentation box. The air pump is plugged into the air nozzle at the bottom of the fermentation box through an air pipe seal. The air nozzle directly passes into the inner cavity of the fermentation box. The inner cavity of the fermentation box and the dough fermentation cavity are separated by a fermentation skin bag.

[0009] By adopting the above scheme, the dough fermentation chamber is a flexible chamber and its position is changeable. After the dough is fermented, air is gradually inflated into the inner cavity of the fermentation box through an air pump. At this time, the fermentation skin bag continues to bulge upward until the dough fermentation chamber and the dough in the dough fermentation chamber are completely turned outward to the top of the fermentation box. The contact area between the dough and the fermentation skin bag will gradually become smaller, and its adhesion will be weakened when taking out the dough, which will be more convenient to operate.

[0010] As a preferred embodiment of a dough fermenter, the fermentation sac is made of food-grade non-elastic rubber material; wherein the fermentation sac eventually forms a hemispherical shape after continuously bulging upward.

[0011] According to the above scheme, in order to meet the use requirements, the fermentation sac is made of food-grade non-elastic rubber material, so that the fermentation sac will be completely shaped after being inflated to a hemispherical shape.

[0012] As a preferred embodiment of the dough fermenter, the air pump inflates the inner cavity of the fermentation box so that the fermentation skin is formed into a hemispherical atmospheric pressure of 2-2.5 bar.

[0013] In order to ensure the hardness of the fermentation skin after it is formed into a hemispherical shape, the air pressure is maintained at 2-2.5 bar. At this time, the surface of the hemispherical fermentation skin is harder, so that the semi-circular scraper panel can be used to clean up the excess dough later.

[0014] As a preferred embodiment of a dough fermenter, an annular slide is provided at the top edge of the fermentation box, a slider is slidably installed in the annular slide, two semi-annular scraping panels are rotatably installed on the slider, and the two semi-annular scraping panels together constitute a complete annular scraping panel; wherein the two semi-annular scraping panels can rotate freely 360 degrees and can be flipped upward at the same time, and the semi-annular scraping panels can be tightly attached to the surface of the hemispherical fermentation skin bag when flipped upward.

[0015] By adopting the above scheme, in order to clean part of the dough adhering to the surface of the fermentation skin bag more quickly, part of the dough on the surface of the fermentation skin bag can be removed together by operating the semi-annular scraping panel; at the same time, the two semi-annular scraping panels are flipped upwards, and the dough on the surface of the fermentation skin bag will be gradually scraped to the middle thereof; then, the two semi-annular scraping panels are rotated about 90°, and then the two semi-annular scraping panels are flipped upwards at the same time, and the dough on the surface of the fermentation skin bag will be gradually scraped to the top thereof. At this time, the dough is concentrated on the top of the fermentation skin bag, and it is very convenient to take the dough.

[0016] As a preferred embodiment of the dough fermenter, a heating plate group is also installed at the bottom of the inner cavity of the fermentation box, and a temperature controller for controlling the heating plate group to heat is installed on the side wall of the fermentation box.

[0017] By adopting the above scheme, in order to control the optimum temperature for yeast fermentation in the dough fermentation chamber, the heating plate group can be adjusted to 25-35°C by the temperature controller to provide the optimum growth temperature for the yeast.

[0018] A dough fermentation method, which uses the above dough fermentation device for fermentation, and the specific fermentation method is as follows:

[0019] S1, placing the dough to be fermented in the dough fermentation chamber above the fermentation bag, and then covering the box cover;

[0020] S2. The heating temperature of the heating plate group is adjusted by the temperature controller so that the temperature in the dough fermentation chamber is maintained at 25-35°C for 30-40 minutes to complete the fermentation;

[0021] S3. Before taking out the dough, open the box cover first, and gradually inflate the inner cavity of the fermentation box with air through an air pump and increase the air pressure to 2-2.5 bar. At this time, the fermentation skin sac continuously bulges upward and finally forms a hemispherical shape. At this time, the dough fermentation cavity and the dough in the dough fermentation cavity are completely turned outward to the top of the fermentation box, and the staff can easily take out the large piece of fermented dough;

[0022] S4. In order to clean the dough adhering to the surface of the fermentation skin, the semi-circular scraping panel can be operated to remove the dough from the surface of the fermentation skin;

[0023] S5, flip up the two semi-circular scraping panels at the same time, and the dough on the surface of the fermentation skin bag will be gradually scraped to the middle;

[0024] S6, then rotate the two semi-circular scraping panels about 90 degrees, and then flip the two semi-circular scraping panels upward at the same time, the dough on the surface of the fermentation skin bag will be gradually scraped to the top thereof, and the staff can easily remove the cleaned dough;

[0025] S7. After the dough fermentation is completed, the air in the inner cavity of the fermentation box is extracted through an air pump to restore the initial state of the fermentation skin.

[0026] After adopting the above technical solution, the beneficial effects of the present invention are:

[0027] 1. The dough fermentation chamber is a flexible chamber with a variable position. After the dough is fermented, air is gradually inflated into the inner chamber of the fermentation box through an air pump. At this time, the fermentation skin bulges upward continuously until the dough fermentation chamber and the dough in the dough fermentation chamber are completely turned outward to the top of the fermentation box. The contact area between the dough and the fermentation skin sac will gradually decrease, and the adhesion of the dough will be weakened when taking it away, which will be more convenient in operation.

[0028] 2. In order to meet the use requirements, the fermentation sac is made of food-grade non-elastic rubber material, so that the fermentation sac will be completely shaped after being inflated to a hemispherical shape;

[0029] 3. In order to ensure the hardness of the fermentation skin after it is formed into a hemispherical shape, the air pressure is maintained at 2-2.5 bar. At this time, the surface of the hemispherical fermentation skin is harder, so that the semi-circular scraper panel can be used to clean the excess dough later;

[0030] 4. In order to clean the dough adhering to the surface of the fermentation skin more quickly, the dough on the surface of the fermentation skin can be removed together by operating the semi-circular scraping panel; the two semi-circular scraping panels are flipped upward at the same time, and the dough on the surface of the fermentation skin will be gradually scraped to the middle; then the two semi-circular scraping panels are rotated about 90 degrees, and the two semi-circular scraping panels are flipped upward at the same time, and the dough on the surface of the fermentation skin will be gradually scraped to the top of the fermentation skin. At this time, the dough is concentrated on the top of the fermentation skin, which is very convenient to take out the dough;

[0031] 5. In order to control the optimum temperature for yeast fermentation in the dough fermentation chamber, the heating plate group can be adjusted to 25-35°C through the thermostat to provide the optimum growth temperature for yeast. BRIEF DESCRIPTION OF THE DRAWINGS

[0032] In order to more clearly illustrate the embodiments of the present invention or the technical solutions in the prior art, the drawings required for use in the embodiments or the description of the prior art will be briefly introduced below. Obviously, the drawings described below are only some embodiments of the present invention. For ordinary technicians in this field, other drawings can be obtained based on these drawings without paying creative labor.

[0033] Figure 1 It is a three-dimensional structural diagram of a dough fermenter;

[0034] Figure 2 To hide Figure 1 The three-dimensional structure behind the middle box cover;

[0035] Figure 3 For display Figure 2 A three-dimensional structural diagram of the internal structure;

[0036] Figure 4 for Figure 3 A partial enlarged view of the middle A;

[0037] Figure 5 For the general Figure 2 The three-dimensional structure of the fermentation bladder after it is inflated to a pressure of 2-2.5 bar;

[0038] Figure 6 For display Figure 5A three-dimensional structural diagram of the internal structure;

[0039] Figure 7 For use Figure 6 A three-dimensional diagram of the structure of the middle semi-circular scraper panel when cleaning excess dough;

[0040] Figure 8 for Figure 7 A three-dimensional structural diagram of the middle semi-circular scraper panel rotating about 90 degrees to clean up excess dough;

[0041] Fig. 9 For display Figure 8 A three-dimensional structural diagram of the internal structure;

[0042] Fig.10 for Figure 7 Three-dimensional structural diagram of the two semi-annular scraper panels.

[0043] Markings in the figure: 1-weighted base; 2-fermentation box; 3-box cover; 4-fermentation skin bag; 5-air pump; 6-air pipe; 7-air nozzle; 8-annular slide; 9-sliding block; 10-semi-annular scraping panel; 11-heating plate group; 12-temperature controller. DETAILED DESCRIPTION

[0044] The following will be combined with the drawings in the embodiments of the present invention to clearly and completely describe the technical solutions in the embodiments of the present invention. Obviously, the described embodiment is only one main embodiment of the present invention, not all 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.

[0045] like Figures 1 to 3 As shown, a dough fermenter comprises a weighted base 1, a fermentation box 2 is supported and fixed on the top of the weighted base 1, and a box cover 3 is buckled on the top of the fermentation box 2; a fermentation skin 4 is sealed and fixed inside the fermentation box 2, and the concave area above the fermentation skin 4 is a dough fermentation chamber; an air pump 5 is fixedly installed at the bottom of the fermentation box 2, and the air pump 5 is sealed and plugged into the air nozzle 7 at the bottom of the fermentation box 2 through an air pipe 6, and the air nozzle 7 is directly connected to the inner cavity of the fermentation box 2, and the inner cavity of the fermentation box 2 and the dough fermentation chamber are separated by the fermentation skin 4. The dough fermentation chamber is a flexible chamber and the position is changeable. After the dough is fermented, the air pump 5 gradually inflates the inner cavity of the fermentation box 2, and the fermentation skin 4 continuously bulges upward until the dough fermentation chamber and the dough in the dough fermentation chamber are completely turned outward to the top of the fermentation box 2, and the contact area between the dough and the fermentation skin 4 will gradually decrease, and its adhesion will be weakened when taking away the dough, which will be more convenient in operation.

[0046] like Figure 5As shown, the fermentation skin 4 is made of food-grade non-elastic rubber material; wherein the fermentation skin 4 is continuously bulged upward and finally forms a hemispherical shape. In order to meet the use requirements, the fermentation skin 4 is made of food-grade non-elastic rubber material, so that the fermentation skin 4 will be completely fixed after being inflated to a hemispherical shape.

[0047] like Figure 6 As shown, the air pump 5 inflates the inner cavity of the fermentation box 2 to form the fermentation skin 4 into a hemispherical shape at an atmospheric pressure of 2-2.5 bar. In order to ensure the hardness of the fermentation skin 4 after it is formed into a hemispherical shape, the air pressure is maintained at 2-2.5 bar. At this time, the surface of the fermentation skin 4 formed into a hemispherical shape is relatively hard, so that the semi-circular scraping plate 10 can be used to clean up excess dough later.

[0048] like Figure 4 , Figures 7 to 10 As shown, an annular slide 8 is provided at the top edge of the fermentation box 2, and a slider 9 is slidably installed in the annular slide 8, and two semi-annular scraping panels 10 are rotatably installed on the slider 9, and the two semi-annular scraping panels 10 together constitute a complete annular scraping panel; wherein, the two semi-annular scraping panels 10 can rotate freely 360 degrees and can be turned upward at the same time, and the semi-annular scraping panels 10 can be closely attached to the surface of the hemispherical fermentation skin 4 when turning upward. In order to clean up the part of dough adhering to the surface of the fermentation skin 4 more quickly, the part of dough on the surface of the fermentation skin 4 can be removed together by operating the semi-annular scraping panels 10; the two semi-annular scraping panels 10 are turned upward at the same time, and the dough on the surface of the fermentation skin 4 will be gradually scraped to the middle thereof; then the two semi-annular scraping panels 10 are rotated about 90 degrees, and the two semi-annular scraping panels 10 are turned upward at the same time, and the dough on the surface of the fermentation skin 4 will be gradually scraped to the top thereof, and at this time the dough is concentrated on the top of the fermentation skin 4, which is very convenient when taking the dough.

[0049] like Figures 2 to 3 As shown, a heating plate group 11 is also installed at the bottom of the inner cavity of the fermentation box 2, and a temperature controller 12 for controlling the heating plate group 11 to heat is installed on the side wall of the fermentation box 2. In order to control the optimum temperature for yeast fermentation in the dough fermentation cavity, the heating plate group 11 can be adjusted to 25-35°C by the temperature controller 12 to provide the optimum growth temperature for the yeast.

[0050] A dough fermentation method, which uses the above dough fermentation device for fermentation, and the specific fermentation method is as follows:

[0051] S1, placing the dough to be fermented in the dough fermentation chamber above the fermentation skin 4, and then covering the box cover 3, as shown in FIG. Figure 1 As shown;

[0052] S2, adjusting the heating temperature of the heating plate group 11 by the temperature controller 12, so that the temperature in the dough fermentation chamber is maintained at 25-35°C, and lasts for 30-40 minutes, and the fermentation is completed;

[0053] S3. Before taking out the dough, first open the box cover 3, and gradually inflate the inner cavity of the fermentation box 2 with air through the air pump 5 and increase the air pressure to 2-2.5 bar. At this time, the fermentation skin 4 continues to bulge upward and finally forms a hemispherical shape. At this time, the dough fermentation cavity and the dough in the dough fermentation cavity are completely turned outward to the top of the fermentation box 2, and the staff can easily take out the fermented large piece of dough. Figures 5 and 6 As shown;

[0054] S4, in order to clean the dough adhered to the surface of the fermentation skin 4, the semi-annular scraping panel 10 can be operated to remove the dough from the surface of the fermentation skin 4;

[0055] S5, flip up the two semi-circular scraping panels 10 at the same time, and the dough on the surface of the fermentation skin 4 will be gradually scraped to the middle thereof. Figure 7 As shown;

[0056] S6, then rotate the two semi-annular scraping panels 10 about 90 degrees, and then flip the two semi-annular scraping panels 10 upward at the same time, and the dough on the surface of the fermentation skin 4 will be gradually scraped to the top thereof. Figure 8 As shown, the staff can easily remove a small amount of dough after cleaning;

[0057] S7, after the dough fermentation is completed, the air in the inner cavity of the fermentation box 2 is extracted by the air pump 5, so as to restore the initial state of the fermentation skin 4. Figure 3 shown.

[0058] 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 dough fermenter, comprising a weighted base (1), a fermentation box (2) being fixedly supported on the top of the weighted base (1), and a box cover (3) being buckled on the top of the fermentation box (2); Features: A fermentation skin bag (4) is sealed and fixed inside the fermentation box (2), and a recessed area above the fermentation skin bag (4) is a dough fermentation chamber; An air pump (5) is fixedly installed at the bottom of the fermentation box (2), and the air pump (5) is sealed and plugged into an air nozzle (7) at the bottom of the fermentation box (2) through an air pipe (6). The air nozzle (7) is directly connected to the inner cavity of the fermentation box (2). The inner cavity of the fermentation box (2) and the dough fermentation cavity are separated by a fermentation skin bag (4); After the dough is fermented, air is gradually inflated into the inner cavity of the fermentation box (2) through the air pump (5), and the fermentation skin (4) continuously bulges upward until the dough fermentation cavity and the dough in the dough fermentation cavity are completely turned outward to the top of the fermentation box (2).

2. The dough fermenter according to claim 1, characterized in that: The fermentation skin bag (4) is made of food-grade non-elastic rubber material.

3. The dough fermenter according to claim 2, characterized in that: The fermentation skin bag (4) eventually forms a hemispherical shape after continuously bulging upward.

4. The dough fermenter according to claim 3, characterized in that: The air pump (5) inflates the inner cavity of the fermentation box (2) so that the fermentation bladder (4) is formed into a hemispherical shape and the atmospheric pressure is 2-2.5 bar.

5. The dough fermenter according to claim 4, characterized in that: An annular slideway (8) is provided at the top edge of the fermentation box (2), a slider (9) is slidably installed in the annular slideway (8), two semi-annular scraping panels (10) are rotatably installed on the slider (9), and the two semi-annular scraping panels (10) together constitute a complete annular scraping panel.

6. The dough fermenter according to claim 5, characterized in that: The two semi-annular scraping panels (10) can freely rotate 360 ​​degrees and can be turned upward at the same time. When turning upward, the semi-annular scraping panels (10) can be closely attached to the surface of the hemispherical fermentation skin bag (4).

7. The dough fermenter according to claim 6, characterized in that: A heating plate group (11) is also installed at the bottom of the inner cavity of the fermentation box (2), and a temperature controller (12) for controlling the heating plate group (11) to heat is installed on the side wall of the fermentation box (2).

8. A dough fermentation method, characterized in that: The method adopts the dough fermenter according to claim 7 for fermentation, and the specific fermentation method is as follows: S1, placing the dough to be fermented in the dough fermentation chamber above the fermentation skin bag (4), and then covering the box cover (3); S2, adjusting the heating temperature of the heating plate group (11) by the temperature controller (12) so that the temperature in the dough fermentation chamber is maintained at 25-35° C. and lasts for 30-40 minutes, and then the fermentation is completed; S3. Before taking out the dough, first open the box cover (3), gradually inflate the inner cavity of the fermentation box (2) with air through the air pump (5) and increase the air pressure to 2-2.5 bar. At this time, the fermentation skin (4) continuously bulges upward and finally forms a hemispherical shape. At this time, the dough fermentation cavity and the dough in the dough fermentation cavity are completely turned outward to the top of the fermentation box (2), and the staff can easily take out the large piece of fermented dough; S4. In order to clean the portion of dough adhering to the surface of the fermentation skin bag (4), the portion of dough on the surface of the fermentation skin bag (4) can be removed by operating the semi-annular scraping panel (10); S5, turning up the two semi-circular scraping panels (10) at the same time, the dough on the surface of the fermentation skin bag (4) will be gradually scraped and sent to the middle thereof; S6, then rotating the two semi-circular scraping panels (10) by about 90 degrees, and then flipping the two semi-circular scraping panels (10) upward at the same time, the dough on the surface of the fermentation skin bag (4) will be gradually scraped to the top thereof, and the staff can easily remove the small amount of dough after cleaning; S7. After the dough fermentation is completed, the air in the inner cavity of the fermentation box (2) is extracted by the air pump (5), thereby restoring the initial state of the fermentation skin bag (4).

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