A dough fermenter and a fermentation method

Abstract

The present invention discloses a dough fermenter and a fermentation method, belonging to the technical field of dough fermentation. The dough fermenter includes a counterweight base, and a fermentation box is fixedly arranged on the top of the counterweight base; a fermentation bladder is hermetically fixed inside the fermentation box, and the sunken area above the fermentation bladder is a dough fermentation cavity; an air pump is fixedly installed at the bottom of the fermentation box, and the air pump is hermetically inserted into a nozzle at the bottom of the fermentation box through an air pipe, and the nozzle leads directly to the inner cavity of the fermentation box. The inner cavity of the fermentation box and the dough fermentation cavity are separated by the fermentation bladder. The dough fermentation cavity in the present invention is a flexible cavity and its position is variable. After the dough ferments, the air pump gradually fills the inner cavity of the fermentation box with air. At this time, the fermentation bladder continuously bulges upwards until the dough fermentation cavity and the dough in the dough fermentation cavity are completely turned outwards to the top of the fermentation box. The contact area between the dough and the fermentation bladder will gradually become smaller, and its adhesiveness when taking away the dough will be weakened, making the operation more convenient.

Description

Technical Field

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

[0002] Dough fermentation is one of the most critical steps in pasta making and directly affects the final quality of bread. The carbon dioxide generated during the fermentation process is wrapped by the gluten network to form a spongy structure, making the pasta fluffy; moreover, products such as ethanol and lactic acid generated during the fermentation process also enhance the flavor of the pasta.

[0003] In the existing patent literature, a patent with a publication number of CN 109820010 A and a name of "A Household Dough Fermenter" mainly realizes fermentation by placing the dough to be fermented in a dough fermentation cylinder. Since the dough expands after fermentation, the expanded dough will further increase its bonding area with the inner wall of the dough fermentation cylinder, and the inside of the dough fermentation cylinder is an inner cavity, making it very inconvenient to take out 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 cavity is a flexible cavity and its position is variable. When the dough ferments, air is gradually pumped into the inner cavity of the fermentation box through an air pump. At this time, the fermentation bladder continuously bulges upward until the dough fermentation cavity and the dough in the dough fermentation cavity are completely turned outwards to the top of the fermentation box. The contact area between the dough and the fermentation bladder will gradually decrease, and its adhesiveness when taking away the dough will weaken, making the operation more convenient.

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

[0006] A dough fermenter includes a counterweight base. A fermentation box is supported and fixed on the top of the counterweight base, and a box cover is buckled on the top of the fermentation box;

[0007] A fermentation bladder is hermetically fixed inside the fermentation box, and the sunken area above the fermentation bladder is the dough fermentation cavity;

[0008] An air pump is fixedly installed at the bottom of the fermentation box. The air pump is hermetically inserted into a nozzle at the bottom of the fermentation box through an air pipe. The nozzle leads directly to the inner cavity of the fermentation box, and the inner cavity of the fermentation box is separated from the dough fermentation cavity by the fermentation bladder.

[0009] With the above - mentioned solution, the dough fermentation chamber is a flexible chamber with variable position. After the dough ferments, the air pump gradually inflates the inner cavity of the fermentation box. At this time, the fermentation bladder continuously bulges upward until the dough fermentation chamber and the dough inside it are completely turned out to the top of the fermentation box. The contact area between the dough and the fermentation bladder will gradually decrease, and its adhesiveness when taking away the dough will be weakened, making the operation more convenient.

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

[0011] With the above - mentioned solution, in order to meet the usage requirements, the fermentation bladder is made of food - grade non - elastic rubber material. In this way, the fermentation bladder will be completely shaped after being inflated to a hemispherical shape.

[0012] As a preferred embodiment of a dough fermenter, the air pressure for the air pump to inflate the inner cavity of the fermentation box to cause the fermentation bladder to form a hemispherical shape is 2 - 2.5 bar.

[0013] With the above - mentioned solution, in order to ensure the hardness of the fermentation bladder after it forms a hemispherical shape, its air pressure is maintained at 2 - 2.5 bar. At this time, the surface of the fermentation bladder formed into a hemispherical shape is relatively hard, which is convenient for using a semi - circular scraping plate to clean the excess dough later.

[0014] As a preferred embodiment of a dough fermenter, an annular slideway is provided at the top edge of the fermentation box. A slider is slidably installed in the annular slideway, and two semi - circular scraping plates are rotatably installed on the slider. The two semi - circular scraping plates together form a complete circular scraping plate; among them, the two semi - circular scraping plates can rotate 360 degrees freely and can also flip upward at the same time. When the semi - circular scraping plates flip upward, they can closely adhere to the surface of the fermentation bladder in a hemispherical shape.

[0015] With the above - mentioned solution, in order to clean the part of the dough adhered to the surface of the fermentation bladder more quickly, by operating the semi - circular scraping plate, part of the dough on the surface of the fermentation bladder can be removed together; at the same time, the two semi - circular scraping plates are flipped upward, and the dough on the surface of the fermentation bladder will gradually be scraped to the middle of them; then the two semi - circular scraping plates are rotated about 90°, and then the two semi - circular scraping plates are flipped upward at the same time. The dough on the surface of the fermentation bladder will gradually be scraped to its top. At this time, the dough is concentrated at the top of the fermentation bladder, making it very convenient to take the dough.

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

[0017] With the above solution, in order to control the temperature in the dough fermentation chamber at the optimal temperature for yeast fermentation, the heating element group can be adjusted to 25 - 35 °C through a thermostat to provide the optimal growth temperature for yeast.

[0018] A dough fermentation method, which uses the above dough fermenter for fermentation. The specific fermentation method is as follows:

[0019] S1. Place the dough to be fermented in the dough fermentation chamber above the fermentation bladder, and then cover the box lid.

[0020] S2. Adjust the heating temperature of the heating element group through the thermostat so that the temperature in the dough fermentation chamber remains at 25 - 35 °C for 30 - 40 minutes, and the fermentation can be completed.

[0021] S3. Before taking the dough, first open the box lid, gradually inflate the inner cavity of the fermentation box through the air pump and set the air pressure to 2 - 2.5 bar. At this time, the fermentation bladder continuously bulges upward until the dough fermentation chamber and the dough in the chamber are completely turned out to the top of the fermentation box, and the staff can easily remove the large fermented dough.

[0022] S4. In order to clean the part of the dough adhered to the surface of the fermentation bladder, operate the semi-circular scraping plate to remove the part of the dough on the surface of the fermentation bladder together.

[0023] S5. While turning up the two semi-circular scraping plates upward, the dough on the surface of the fermentation bladder will gradually be scraped to the middle.

[0024] S6. Then rotate the two semi-circular scraping plates about 90°, and then turn up the two semi-circular scraping plates upward at the same time. The dough on the surface of the fermentation bladder will gradually be scraped to the top, and the staff can easily remove the small amount of cleaned dough.

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

[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 variable position. After the dough ferments, gradually inflate the inner cavity of the fermentation box through the air pump. At this time, the fermentation bladder continuously bulges upward until the dough fermentation chamber and the dough in the chamber are completely turned out to the top of the fermentation box. The contact area between the dough and the fermentation bladder will gradually become smaller, and its adhesiveness when taking away the dough will be weakened, making it more convenient to operate.

[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 5Three-dimensional structure diagram of the internal structure;

[0039] Figure 7 For use Figure 6 Three-dimensional structure diagram when using the semi-circular scraping plate in the middle to clean the excess dough;

[0040] Figure 8 For Figure 7 Three-dimensional structure diagram when the semi-circular scraping plate in the middle rotates about 90° and then cleans the excess dough;

[0041] Figure 9 For showing Figure 8 Three-dimensional structure diagram of the internal structure;

[0042] Figure 10 For Figure 7 Three-dimensional structure diagram of the two semi-circular scraping plates in the middle.

[0043] Markings in the figure: 1 - counterweight base; 2 - fermentation box; 3 - box cover; 4 - fermentation bladder; 5 - air pump; 6 - air pipe; 7 - air nozzle; 8 - annular slideway; 9 - slider; 10 - semi-circular scraping plate; 11 - heating element group; 12 - temperature controller. Detailed implementation method

[0044] Next, the technical solutions in the embodiments of the present invention will be clearly and completely described in conjunction with the accompanying drawings in the embodiments of the present invention. Obviously, the described embodiments are only a main embodiment of the present invention, rather than all embodiments. Based on the embodiments of the present invention, all other embodiments obtained by those of ordinary skill in the art without creative efforts shall fall within the protection scope of the present invention.

[0045] As Figures 1 to 3 shown, a dough fermenter includes a counterweight base 1, a fermentation box 2 is supported and fixed on the top of the counterweight base 1, and a box cover 3 is buckled on the top of the fermentation box 2; a fermentation bladder 4 is hermetically fixed inside the fermentation box 2, and the sunken area above the fermentation bladder 4 is the dough fermentation cavity; an air pump 5 is fixedly installed at the bottom of the fermentation box 2, and the air pump 5 is hermetically inserted into the air nozzle 7 at the bottom of the fermentation box 2 through an air pipe 6, and the air nozzle 7 leads directly into the inner cavity of the fermentation box 2, and the inner cavity of the fermentation box 2 and the dough fermentation cavity are separated by the fermentation bladder 4. The dough fermentation cavity is a flexible cavity and its position is variable. When the dough ferments, the air pump 5 gradually fills the inner cavity of the fermentation box 2 with air. At this time, the fermentation bladder 4 continuously bulges upward until the dough fermentation cavity and the dough in the dough fermentation cavity are completely turned out to the top of the fermentation box 2. The contact area between the dough and the fermentation bladder 4 will gradually become smaller, and its adhesiveness when taking away the dough will be weakened, making it more convenient to operate.

[0046] As Figure 5As shown, the fermentation bladder 4 is made of food-grade inelastic rubber material; among them, the fermentation bladder 4 finally forms a hemispherical shape after continuously bulging upwards. In order to meet the usage requirements, the fermentation bladder 4 is made of food-grade inelastic rubber material, so that the fermentation bladder 4 will be completely shaped after being inflated to a hemispherical shape.

[0047] As Figure 6 shown, the air pump 5 inflates the inner cavity of the fermentation box 2, and the atmospheric pressure that causes the fermentation bladder 4 to form into a hemispherical shape is 2 - 2.5 bar. In order to ensure the hardness of the fermentation bladder 4 after it forms into a hemispherical shape, its air pressure is maintained at 2 - 2.5 bar. At this time, the surface of the fermentation bladder 4 formed into a hemispherical shape is relatively hard, so as to facilitate the subsequent use of the semi-circular scraping plate 10 to clean the excess dough.

[0048] As Figure 4 、 Figures 7 to 10 shown, an annular slideway 8 is opened at the top edge of the fermentation box 2. A slider 9 is slidably installed in the annular slideway 8. Two semi-circular scraping plates 10 are rotatably installed on the slider 9. The two semi-circular scraping plates 10 together form a complete annular scraping plate; among them, the two semi-circular scraping plates 10 can rotate freely 360 degrees and can also be turned upwards at the same time. When the semi-circular scraping plate 10 is turned upwards, it can closely adhere to the surface of the fermentation bladder 4 in a hemispherical shape. In order to clean the part of the dough adhered to the surface of the fermentation bladder 4 more quickly, by operating the semi-circular scraping plate 10, part of the dough on the surface of the fermentation bladder 4 can be removed together; at the same time, turn the two semi-circular scraping plates 10 upwards, and the dough on the surface of the fermentation bladder 4 will gradually be scraped to the middle of them; then rotate the two semi-circular scraping plates 10 about 90°, and then turn the two semi-circular scraping plates 10 upwards at the same time, and the dough on the surface of the fermentation bladder 4 will gradually be scraped to its top. At this time, the dough is concentrated at the top of the fermentation bladder 4, and it will be very convenient to take the dough.

[0049] As Figures 2 to 3 shown, a heating element 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 element group 11 to heat is installed on the side wall of the fermentation box 2. In order to control the optimal temperature for yeast fermentation in the dough fermentation cavity, the temperature controller 12 can be used to adjust the heating element group 11 to 25 - 35 °C to provide the optimal growth temperature for yeast.

[0050] A dough fermentation method, which uses the above dough fermenter for fermentation. The specific fermentation method is as follows:

[0051] S1. Place the dough to be fermented in the dough fermentation cavity above the fermentation bladder 4, and then cover the box cover 3, as Figure 1 shown;

[0052] S2. Adjust the heating temperature of the heating sheet group 11 through the thermostat 12 so that the temperature in the dough fermentation chamber remains at 25 - 35°C and lasts for 30 - 40 minutes to complete the fermentation.

[0053] S3. Before taking out the dough, first open the lid 3, gradually inflate the inner cavity of the fermentation box 2 through the air pump 5 and build up the air pressure to 2 - 2.5 bar. At this time, the fermentation bladder 4 continuously bulges upward and finally forms a hemispherical shape. At this time, the dough fermentation chamber and the dough in the dough fermentation chamber are completely turned out to the top of the fermentation box 2, and the staff can easily remove the large fermented dough, as Figures 5 to 6 shown.

[0054] S4. In order to clean the part of the dough adhered to the surface of the fermentation bladder 4, operate the semi-circular scraping plate 10 to remove the part of the dough on the surface of the fermentation bladder 4 together.

[0055] S5. At the same time, turn up the two semi-circular scraping plates 10 upward, and the dough on the surface of the fermentation bladder 4 will gradually be scraped to the middle of them, as Figure 7 shown.

[0056] S6. Then rotate the two semi-circular scraping plates 10 about 90°, and then turn up the two semi-circular scraping plates 10 upward at the same time. The dough on the surface of the fermentation bladder 4 will gradually be scraped to the top of it, as Figure 8 shown, and the staff can easily remove the little cleaned dough.

[0057] S7. After the dough fermentation is completed, pump out the air in the inner cavity of the fermentation box 2 through the air pump 5 to restore the initial state of the fermentation bladder 4, as Figure 3 shown.

[0058] The above is only the preferred embodiment of the present invention and is not intended to limit the present invention. Any modification, equivalent replacement, improvement, etc. made within the spirit and principle of the present invention shall 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 has 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 cavity and the dough in the dough fermentation cavity are completely turned outward to the top of the fermentation box (2); The fermentation skin bag (4) eventually forms a hemispherical shape after continuously bulging upward; An annular slideway (8) is provided at the top edge of the fermentation box (2), a slider (9) is slidably mounted in the annular slideway (8), two semi-annular scraping panels (10) are rotatably mounted on the slider (9), and the two semi-annular scraping panels (10) together constitute a complete annular scraping panel; 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).

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 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.

4. The dough fermenter according to claim 3, 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).

5. A dough fermentation method, characterized in that: The method adopts the dough fermenter according to claim 4 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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