Bread raw material fermentation process

Abstract

The invention relates to the technical field of bread raw material fermentation, in particular to a bread raw material fermentation process. Comprising the following steps: firstly stirring to obtain seed dough, then pre-fermenting the seed dough, in the process of pre-fermenting the seed dough, putting the dough prepared by a direct fermentation method into a main fermentation chamber for fermenting and preparing bread, and adding flour and auxiliary materials into the pre-fermented seed dough to obtain main dough; after primary fermentation is conducted on the main dough, exhausting is conducted, then secondary fermentation is conducted, finally exhausting, shaping and baking are conducted on the main dough subjected to secondary fermentation, and the needed bread is obtained. By arranging the partition plate, the interior of the fermentation box is divided into the pre-fermentation chamber and the main fermentation chamber by the partition plate, and cross contamination of volatile substances generated by dough with two flavors is prevented; the stability of the fermentation environment in the pre-fermentation chamber is ensured; in addition, two fermentation boxes do not need to be adopted for respective fermentation, so that the extra production cost is reduced, and the space occupation of the fermentation boxes is also saved; and the practicability of the method is improved.

Description

Technical Field

[0001] The invention relates to the technical field of bread raw material fermentation, in particular to a bread raw material fermentation process. Background Art

[0002] Fermentation refers to the process of preparing microbial cells, direct metabolites or secondary metabolites by using the life activities of microorganisms under aerobic or anaerobic conditions. In the existing bread production process, dough raw materials often need to be fermented, and dough fermentation is a step in which yeast activities produce carbon dioxide gas to expand the dough and generate alcohol and other flavor components to add flavor to the final bread. The existing dough fermentation methods are divided into direct fermentation (primary fermentation method) and indirect fermentation (secondary fermentation method). Compared with direct fermentation, the biggest advantage of indirect fermentation is that the bread produced has better texture and softness, can effectively lock in moisture, and delay bread aging. Direct fermentation is one of the simplest bread making methods. It is suitable for breads with relatively simple flavor requirements and short production time. It mixes all dough materials at once and bakes them directly after one fermentation. The specific steps are to mix flour, water, yeast, sugar, salt, oil and other raw materials into dough; then knead the dough, and then put the kneaded dough into a fermentation box. After fermentation for 1-2 hours, it is directly baked after shaping and exhausting. Direct fermentation is often used to make toast, French baguettes, European country bread and custard buns, etc. The indirect fermentation method is suitable for breads that have high requirements for flavor and texture; it includes a pre-fermentation step to make a seed dough, and then mix the remaining materials for a secondary fermentation before baking; the specific process is to first mix part of the flour, water, and a small amount of yeast and knead them into dough to obtain a seed dough; then pre-ferment the seed dough for 4-16 hours, and then mix the fermented seed dough with the remaining ingredients, knead it into the main dough, and then ferment it for 1-2 hours, then take out the main dough to exhaust, and then ferment it for 0.5-1 hour for a second time, and then it can be shaped and baked; the indirect fermentation method is often used to make Italian bread, German rye bread, sour bread, French country bread, etc. When using direct fermentation and indirect fermentation to make bread of different flavors, at least two fermentation boxes are required to ferment the dough used in the bread making method. This is because when the same fermentation box is used to ferment bread made by the two methods, cross-contamination will occur between the volatile substances produced by the two dough fermentations, thereby affecting the flavor and texture of the bread. In addition, indirect fermentation requires a stable fermentation environment, and its pre-fermentation time is longer, while the direct fermentation time is shorter. As a result, during the indirect fermentation process, the operator will frequently open the fermentation box to take out the directly fermented dough, thereby affecting the indirect fermentation environment. The instability of the indirect fermentation environment and the effect of the indirect fermentation are affected. However, the use of two fermentation boxes greatly increases the additional production cost and space occupation. In view of this, in order to overcome the above technical problems, the present invention proposes a bread raw material fermentation process to solve the above technical problems. Summary of the invention

[0003] In order to make up for the shortcomings of the prior art, the present invention proposes a bread raw material fermentation process. The present invention arranges a partition so that the partition divides the interior of a fermentation box into a pre-fermentation chamber and a main fermentation chamber, so that during the pre-fermentation of dough made by the indirect fermentation method, the dough made by the direct fermentation method can be first placed in the main fermentation chamber for direct fermentation; and the main fermentation chamber and the pre-fermentation chamber are blocked by the partition, which can effectively prevent the volatile substances produced by the dough of the two flavors from cross-contamination; and when taking and placing the directly fermented dough, the pre-fermentation chamber remains in a closed state to ensure the stability of the fermentation environment inside the two fermentation chambers, thereby improving the effect of dough pre-fermentation; in addition, there is no need to use two fermentation boxes for separate fermentation, which not only reduces the additional production cost but also saves the space occupied by the fermentation boxes; the practicality of the present invention is improved.

[0004] The technical solution adopted by the present invention to solve the technical problem is: a bread raw material fermentation process described in the present invention comprises the following steps: S1: Add 25%-30% of the total amount of flour into the mixing kettle, add appropriate amount of yeast, salt and water into the mixing kettle, start stirring, and after stirring a smooth dough, obtain a seed dough; S2: Open the side door of the fermentation box, put the dough into the pre-fermentation chamber, control the humidifier to transport water vapor into the fermentation chamber through the airway, and perform pre-fermentation for 4-16 hours; the temperature range of pre-fermentation is 20-24℃, and the humidity is maintained at 70-80%; S3: During the fermentation of the seed dough in the pre-fermentation chamber, the user can put the dough made by the direct fermentation method into the main fermentation chamber at a fermentation temperature of 24-28°C and a fermentation humidity of 70-80%. After fermentation for 1-2 hours, the dough in the main fermentation chamber is taken out and directly baked after shaping and exhausting. S4: After the pre-fermentation of the seed dough is completed, the fermented seed dough is taken out and put into a mixing kettle, and the remaining flour and an appropriate amount of salt and water are added to the mixing kettle. After stirring for 3-5 minutes, the auxiliary materials required for flavored bread (such as jam, lactic acid bacteria, milk, etc.) are added and mixed, and the main dough is obtained by stirring; the obtained main dough is put into the pre-fermentation room again for a primary fermentation of 1-2 hours. The temperature range of the primary fermentation is 24-28°C, and the humidity is maintained at 70-80%; S5: After the primary fermentation is completed, the conveyor belt is controlled to convey the main dough in the pre-fermentation chamber into the main fermentation chamber through the slot; at this time, the pressure rod in the slot is controlled to rotate and roll and press the main dough to exhaust air. After the main dough enters the main fermentation chamber, a secondary fermentation of 0.5-1h is performed. Finally, the dough after the secondary fermentation is taken out from the main fermentation chamber and shaped and exhausted before baking; the temperature range of the secondary fermentation is 22-26°C; S6: After the secondary fermentation is completed, the fermented main dough is taken out, and after exhausting and shaping, it can be put into the oven for baking, and finally the desired bread is obtained.

[0005] Preferably, in S1, during the process of stirring the dough in the stirring kettle, the humidifier is started first, and then the side door and the front door of the fermentation box are opened.

[0006] Preferably, the fermentation box comprises: A box body, wherein the inner wall of the box body is fixedly connected with a bottom plate and a partition; the partition is placed vertically; the bottom plate is placed horizontally; the bottom plate and the partition are fixedly connected; the bottom plate and the partition are used to divide the inside of the box body into a plurality of independent chambers; the side wall of the box body is installed with a side door; the front of the box body is installed with a main door; A pressure rod, a through groove is provided on the side of the partition; the pressure rod is rotatably connected in the through groove; a barrier cloth is arranged on the side of the pressure rod away from the side door; a guide groove is provided on the side wall of the box body; the barrier cloth is slidably and sealedly connected in the guide groove; a rotating shaft is fixedly connected to the upper end of the barrier cloth; the rotating shaft is rotatably connected to the partition through a torsion spring; an electromagnetic strip is fixedly connected to the end of the barrier cloth away from the rotating shaft; a magnet cooperating with the electromagnetic strip is inlaid at the lower end of the bottom plate; a conveyor belt is rotatably connected to the upper end of the bottom plate; a drive motor and a servo motor are installed on the outer wall of the box body; the drive motor is used to drive the conveyor belt to rotate; the servo motor is used to drive the pressure rod to rotate; a humidifier is fixedly installed on the outer wall of the box body; an airway is provided on the side wall of the partition; the humidifier is connected to the airway through an air inlet pipe and an exhaust pipe; an electromagnetic valve is installed in the airway; an electric roller is rotatably installed on the upper end of the bottom plate.

[0007] Preferably, a slide groove is provided on the inner wall of the box body; a slider is slidably connected in the slide groove; a groove is provided at the lower end of the slider; a U-shaped plate is slidably and sealably connected in the groove; the U-shaped plate is fixedly connected to the bottom of the groove by a connecting spring; the pressure rod is rotatably connected in the U-shaped cavity of the U-shaped plate; the slider is fixedly connected to the upper end wall of the slide groove by an electric push rod; and a pressure sensor is embedded in the bottom of the groove.

[0008] Preferably, a cavity connected to the slide groove is provided inside the box body; a gear set is rotatably connected in the cavity; the gear set includes a transmission gear and a driving gear; there are two driving gears; one of the driving gears is connected to the output shaft of the servo motor, and the other driving gear is fixedly connected to the pressure rod; the transmission gear is meshed with the two driving gears; the transmission gear is rotatably connected to the two driving gears through a connecting rod.

[0009] Preferably, a rectangular groove is formed on one side of the U-shaped plate close to the pressure rod; a mounting plate is slidingly and sealingly connected in the rectangular groove; and a sponge block is fixedly connected to one end of the mounting plate away from the rectangular groove.

[0010] Preferably, a baffle is provided at the slot opening of the rectangular slot; the baffle is rotatably connected to the slot wall of the rectangular slot through a torsion spring; an electromagnetic plate is fixedly connected to one end of the U-shaped plate close to the connecting spring; an oil channel connected to the groove is provided at the bottom of the rectangular slot; and a drainage cavity connected to the slide groove is provided on both side walls of the rectangular slot.

[0011] Preferably, a concave cavity is formed on the lower end wall of the slide groove; an elastic sheet is connected in a sliding seal in the concave cavity; one end of the elastic sheet away from the concave cavity is fixedly connected to the U-shaped plate; and the elastic sheet is made of PTFE material.

[0012] The beneficial effects of the present invention are as follows: 1. The present invention provides a partition so that the partition divides the interior of a fermentation box into a pre-fermentation chamber and a main fermentation chamber, so that during the pre-fermentation of dough made by the indirect fermentation method, the dough made by the direct fermentation method can be first placed in the main fermentation chamber for direct fermentation; and the main fermentation chamber and the pre-fermentation chamber are blocked by the partition, which can effectively prevent the volatile substances produced by the two flavors of dough from cross-contamination; and when taking and placing the directly fermented dough, the pre-fermentation chamber remains in a closed state to ensure the stability of the fermentation environment inside the two fermentation chambers, thereby improving the effect of dough pre-fermentation; in addition, there is no need to use two fermentation boxes for separate fermentation, which not only reduces the additional production cost but also saves the space occupied by the fermentation boxes; so that the practicability of the present invention is improved.

[0013] 2. The present invention sets a bottom plate to separate the upper and lower spaces of the pre-fermentation chamber and the main fermentation chamber, so as to facilitate the separate fermentation of main doughs with different fruit flavors or flavors, and avoid cross-contamination between main doughs with different fruit flavors due to volatile substances produced during fermentation; thereby maintaining their respective flavor characteristics to ensure the consistency of the flavor and texture of the final bread product; thereby further improving the practicality of the present invention. BRIEF DESCRIPTION OF THE DRAWINGS

[0014] The present invention is further described below in conjunction with the accompanying drawings and implementation modes.

[0015] Figure 1 It is a process flow chart of the present invention; Figure 2 is a perspective view of a fermentation box used in the present invention; Figure 3 It is a schematic diagram of the structure of the fermentation box used in the present invention; Figure 4 yes Figure 3 The enlarged view of point A in the middle; Figure 5 It is a schematic diagram of the structure of the pressure rod used in the present invention; Figure 6 yes Figure 5 The enlarged view of point B in the middle; Figure 7 yes Figure 5 Enlarged view of point C in the middle; Figure 8 yes Figure 5 The enlarged view of point D in the middle; Fig. 9 It is a schematic diagram of the structure of the U-shaped plate used in the present invention; Fig.10 is a rear view of the fermentation box used in the present invention; In the figure: 1, box body; 11, bottom plate; 12, partition; 13, side door; 14, front door; 15, conveyor belt; 151, drive motor; 16, humidifier; 161, airway; 162, solenoid valve; 17, electric roller; 18, cavity; 181, transmission gear; 182, drive gear; 183, connecting rod; 2, through groove; 21, pressure rod; 22, barrier cloth; 221, guide groove; 222, rotating shaft; 22 3. Electromagnetic strip; 224. Magnet; 23. Servo motor; 24. Slide; 241. Slider; 242. Groove; 243. Connecting spring; 244. Electric push rod; 245. Pressure sensor; 25. U-shaped plate; 251. Rectangular groove; 252. Mounting plate; 253. Sponge block; 254. Baffle; 255. Electromagnetic sheet; 256. Oil channel; 257. Drain chamber; 26. Concave cavity; 261. Elastic sheet. DETAILED DESCRIPTION

[0016] In order to make the technical means, creative features, objectives and effects achieved by the present invention easy to understand, the present invention is further explained below in conjunction with specific implementation methods.

[0017] like Figures 1 to 10 As shown, a bread raw material fermentation process according to the present invention comprises the following steps: S1: Add 25%-30% of the total amount of flour into the mixing kettle, add appropriate amount of yeast, salt and water into the mixing kettle, start stirring, and after stirring a smooth dough, obtain a seed dough; S2: Open the side door 13 of the fermentation box, put the dough into the pre-fermentation chamber, control the humidifier 16 to transport water vapor into the fermentation chamber through the air channel 161, and perform pre-fermentation for 4-16 hours; the temperature range of pre-fermentation is 20-24°C, and the humidity is maintained at 70-80%; S3: During the fermentation of the seed dough in the pre-fermentation chamber, the user can put the dough made by the direct fermentation method into the main fermentation chamber at a fermentation temperature of 24-28°C and a fermentation humidity of 70-80%. After fermentation for 1-2 hours, the dough in the main fermentation chamber is taken out and directly baked after shaping and exhausting. S4: After the pre-fermentation of the seed dough is completed, the fermented seed dough is taken out and put into a mixing kettle, and the remaining flour and an appropriate amount of salt and water are added to the mixing kettle. After stirring for 3-5 minutes, the auxiliary materials required for flavored bread (such as jam, lactic acid bacteria, milk, etc.) are added and mixed, and the main dough is obtained by stirring; the obtained main dough is put into the pre-fermentation room again for a primary fermentation of 1-2 hours. The temperature range of the primary fermentation is 24-28°C, and the humidity is maintained at 70-80%; S5: After the primary fermentation is completed, the conveyor belt 15 is controlled to convey the main dough in the pre-fermentation chamber into the main fermentation chamber through the through groove 2; at this time, the pressure rod 21 in the through groove 2 is controlled to rotate and roll and press the main dough to exhaust air. After the main dough enters the main fermentation chamber, a secondary fermentation of 0.5-1h is performed. Finally, the dough after the secondary fermentation is taken out from the main fermentation chamber and shaped and exhausted before baking; the temperature range of the secondary fermentation is 22-26°C; S6: After the secondary fermentation is completed, the fermented main dough is taken out, and after exhausting and shaping, it can be put into the oven for baking, and finally the desired bread is obtained.

[0018] As an embodiment of the present invention, in S1, during the process of mixing the dough in the mixing kettle, the humidifier 16 is started first, and then the side door 13 and the main door 14 of the fermentation box are opened.

[0019] As an embodiment of the present invention, the fermentation box comprises: Box body 1, wherein the inner wall of the box body 1 is fixedly connected with a bottom plate 11 and a partition plate 12; the partition plate 12 is placed vertically; the bottom plate 11 is placed horizontally; the bottom plate 11 is fixedly connected with the partition plate 12; the bottom plate 11 and the partition plate 12 are used to divide the inside of the box body 1 into a plurality of independent chambers; the side wall of the box body 1 is installed with a side door 13; the front of the box body 1 is installed with a main door 14; A pressure rod 21 is provided with a through groove 2 on the side of the partition 12; the pressure rod 21 is rotatably connected in the through groove 2; a barrier cloth 22 is provided on the side of the pressure rod 21 away from the side door 13; a guide groove 221 is provided on the side wall of the box body 1; the barrier cloth 22 is slidably and sealedly connected in the guide groove 221; a rotating shaft 222 is fixedly connected to the upper end of the barrier cloth 22; the rotating shaft 222 is rotatably connected to the partition 12 through a torsion spring; an electromagnetic strip 223 is fixedly connected to the end of the barrier cloth 22 away from the rotating shaft 222; a magnetic strip 223 cooperating with the electromagnetic strip 223 is inlaid at the lower end of the bottom plate 11 Iron 224; the upper end of the bottom plate 11 is rotatably connected with a conveyor belt 15; the outer wall of the box body 1 is installed with a driving motor 151 and a servo motor 23; the driving motor 151 is used to drive the conveyor belt 15 to rotate; the servo motor 23 is used to drive the pressure rod 21 to rotate; a humidifier 16 is fixedly installed on the outer wall of the box body 1; an airway 161 is opened on the side wall of the partition 12; the humidifier 16 is connected with the airway 161 through an air intake pipe and an exhaust pipe; a solenoid valve 162 is installed in the airway 161; an electric roller 17 is rotatably installed on the upper end of the bottom plate 11; When working, when using direct fermentation method and indirect fermentation method to make bread of different flavors, at least two fermentation boxes are required to ferment the dough used in the bread making method. This is because when the same fermentation box is used to ferment bread of two methods, cross-contamination will occur between the volatile substances produced by the two dough fermentations, thereby affecting the flavor and texture of the bread; and indirect fermentation requires a stable fermentation environment, and its pre-fermentation time is longer, while the direct fermentation time is shorter, resulting in the operator frequently opening the fermentation box to take out the directly fermented dough during the indirect fermentation process; thus affecting the indirect fermentation environment from being stable; and further affecting the effect of indirect fermentation; but the use of two fermentation boxes greatly increases the additional production cost and space occupation; In this regard, the present invention provides a partition 12 so that the partition 12 divides the interior of the fermentation box into a pre-fermentation chamber and a main fermentation chamber, so that during the pre-fermentation of the dough made by the indirect fermentation method, the dough made by the direct fermentation method can be placed in the main fermentation chamber for direct fermentation; and the main fermentation chamber and the pre-fermentation chamber are blocked by the partition 12, which can effectively prevent the volatile substances produced by the doughs of the two flavors from cross-contamination; and when taking and placing the dough for direct fermentation, the pre-fermentation chamber remains in a closed state to ensure the stability of the fermentation environment inside the two fermentation chambers, thereby improving the effect of dough pre-fermentation; in addition, there is no need to use two fermentation boxes for fermentation separately, which not only reduces the additional production cost, but also saves the space occupied by the fermentation boxes; so that the practicality of the present invention is improved; In the initial state, the front door 14 is installed at the connection port between the main fermentation chamber and the outside, the side door 13 is installed at the connection port between the pre-fermentation chamber and the outside, and a temperature sensor and a humidity sensor are installed inside the box body 1; when the user adopts the direct fermentation method and the indirect fermentation method to make bread of different flavors, the flour required for the direct fermentation method and the indirect fermentation method is first weighed; then the weighed flour required for the direct fermentation method is poured into the mixing kettle, and an appropriate amount of yeast, salt and water are added to the mixing kettle, and then stirred. During the stirring process, the user opens the side door 13 and the front door 14 of the fermentation box, and at the same time controls the humidifier 16 to operate, so that the humidifier 16 generates 25-30°C water vapor to enter the airway 161, and controls the solenoid valve 16 in the airway 161. 2 is opened, so that the water vapor entering the airway 161 can enter the pre-fermentation chamber and the main fermentation chamber; because the front door 14 and the side door 13 of the fermentation box are in an open state, the water vapor entering the fermentation box can flow evenly in the pre-fermentation chamber and the main fermentation chamber, so that the pre-fermentation chamber and the main fermentation chamber can be evenly preheated and pre-humidified, and finally the water vapor can be dispersed through the opened side door 13 and the front door 14; because the fermentation box is closed when not in use at night, and the fermentation box in a closed state is prone to residual moisture; therefore, preheating and opening the front door 14 and the side door 13 are to discharge the moisture remaining in the fermentation box overnight; remove the odor in the fermentation box, so as to prevent these odors from having adverse effects on the dough during the fermentation process; After the stirring is completed, the user obtains the dough required for the direct fermentation method, takes out the dough, and then adds 25%-30% of the flour required for the indirect fermentation method into the mixing kettle; then adds appropriate amounts of yeast, salt and water to stir to make a seed dough. During the stirring process, the user can cut the dough made by the direct fermentation method, and then put the cut dough into the main fermentation chamber, close the main door 14, and ferment for 1-2 hours. The fermentation temperature is 24-28°C and the fermentation humidity is 70-80%. Since the humidity sensor and the temperature sensor are installed in the box 1, the temperature sensor and the humidity The sensor can detect the humidity and temperature in the box body 1. When the temperature in the main fermentation chamber is higher than the set value, the electromagnetic valve 162 in the end of the airway 161 connected to the main fermentation chamber is closed, so that water vapor no longer flows into the main fermentation chamber, and the temperature in the main fermentation chamber no longer rises. When the humidity in the main fermentation chamber is higher than the set value, the exhaust device of the humidifier 16 is controlled to discharge the moisture in the main fermentation chamber through the airway 161, so that the moisture is partially discharged, so that the humidity in the main fermentation chamber decreases, thereby controlling the temperature and humidity in the box body 1 within the set range of the stable area; avoiding excessive humidity or temperature, which affects the fermentation effect of the dough; In the initial state, the barrier cloth 22 in the through groove 2 is tightly adsorbed with the magnet 224 at the upper end of the bottom plate 11 through the electromagnetic strip 223, so that the electromagnetic strip 223 pulls the barrier cloth to contact with the bottom plate 11. At this time, the rotating shaft 222 is in a torsion state through the torsion spring, so that the barrier cloth 22 in the guide groove 221 blocks the through groove 2, thereby realizing the separation of the pre-fermentation chamber and the main fermentation chamber, preventing the volatile substances fermented in the main fermentation chamber from flowing into the pre-fermentation chamber with the water vapor, so that the pre-fermentation chamber and the main fermentation chamber are not connected to each other under the barrier of the barrier cloth 22; after the seed dough is mixed, the seed dough is put into the pre-fermentation chamber. The dough is first cut and then placed in the pre-fermentation chamber, and the side door 13 is closed, so that the dough is pre-fermented for 4-16 hours; the temperature range of the pre-fermentation is 20-24°C, and the humidity is maintained at 70-80%; by setting the barrier cloth 22 to be made of PTFE material, the barrier cloth 22 made of PTFE material has low thermal conductivity, so that the barrier cloth 22 has a poor effect of conducting heat, so that the barrier cloth 22 has a heat insulation effect, so as to achieve the heat transfer between the pre-fermentation chamber and the main fermentation chamber, and ensure that the temperature in the pre-fermentation chamber will not be affected by the water vapor temperature in the main fermentation chamber. The temperature in the pre-fermentation chamber is stably maintained at 20-24°C due to the transfer, and the pre-fermentation temperature of the seed dough is lower than that of the direct fermentation method; the lower pre-fermentation temperature is conducive to slowly and steadily cultivating yeast and microorganisms in the fermentation liquid; and the fermentation speed is controlled to avoid excessive expansion of the seed dough caused by too fast fermentation, so as to ensure that the pre-fermented seed dough can reach the ideal volume and texture; the direct fermentation method has a relatively high temperature for dough fermentation, which is to accelerate the fermentation process of the dough and promote the rapid expansion of the dough; when the dough prepared by the direct fermentation method in the main fermentation chamber is fermented, the main door 14 is opened, the dough prepared by the direct fermentation method is taken out and vented, and then shaped and baked; in order to prevent the volatile substances produced by the fermentation of the dough prepared by the direct fermentation method from remaining in the fermentation box, the main door 14 of the main fermentation chamber is opened, and the humidifier 16 is controlled to continuously transport water vapor into the main fermentation chamber, so that the water vapor blows the volatile substances remaining in the main fermentation chamber to be discharged, and the discharge time is 10-15min, ensuring that there is no volatile substance remaining in the main fermentation chamber, and then the main door 14 is closed; When the pre-fermentation of the seed dough is completed, the side door 13 is opened, and the pre-fermented seed dough is taken out and put into the mixing kettle, and the remaining flour and an appropriate amount of salt and water are added to the mixing kettle. After stirring for 3-5 minutes, the auxiliary materials required for flavored bread (such as jam, lactic acid bacteria, milk, etc.) are added and mixed, and the main dough is obtained by stirring; the obtained main dough is put into the pre-fermentation chamber again for fermentation, the fermentation temperature range is 24-28°C, the humidity is maintained at 70-80%, and the fermentation time is 1-2h; after the fermentation is completed, the driving motor 151 is controlled to drive the conveyor belt 15 to run, so that The conveyor belt 15 can convey the fermented main dough to move toward the main fermentation chamber. At this time, the electromagnetic strip 223 is controlled to generate the same magnetic pole as the magnet 224, so that the electromagnetic strip 223 moves away from the magnet 224 under the push of the repulsive force of the magnet 224; at this time, the torsion spring drives the rotating shaft 222 to rotate and reset under the action of its own restoring force, so that the rotating shaft 222 can wrap the barrier cloth 22 on its surface; thereby, the through slot 2 is opened, and when the main dough moves to the pressure rod 21, the servo motor 23 drives the pressure rod 21 to rotate, so that the pressure rod 21 rolls and presses the main dough to exhaust air; The gas generated by fermentation in the dough is pressed out by the pressure rod 21, and then the main dough that is flattened and exhausted is conveyed to the electric roller 17, so that the electric roller 17 can convey the exhausted dough to pass under the blocking cloth 22 and enter the main fermentation chamber, so that the conveyor belt 15 in the main fermentation chamber conveys the main dough to be evenly spread in the main fermentation chamber. When the main dough completely passes over the blocking cloth, the electromagnetic strip 223 is controlled to generate a magnetic pole opposite to the magnet 224, so that the magnet 224 generates a magnetic force on the electromagnetic strip 223, and the electromagnetic strip 223 is attracted to pull the blocking cloth to block the through groove 2 again. , and then the exhausted main dough completes secondary fermentation in the main fermentation chamber. After the secondary fermentation of the main dough is completed, the main door 14 is opened, and the main dough is taken out for exhaust, shaping and baking. The setting of the bottom plate 11 is to separate the upper and lower spaces of the pre-fermentation chamber and the main fermentation chamber, so as to facilitate the separate fermentation of main doughs with different fruit flavors or flavors, and avoid cross-contamination between main doughs with different fruit flavors due to volatile substances produced by fermentation; thereby maintaining their respective flavor characteristics to ensure the consistency of flavor and texture of the final bread product; so that the practicality of the present invention is further improved.

[0020] As an embodiment of the present invention, a slide groove 24 is provided on the inner wall of the box body 1; a slider 241 is slidably connected in the slide groove 24; a groove 242 is provided at the lower end of the slider 241; a U-shaped plate 25 is slidably and sealingly connected in the groove 242; the U-shaped plate 25 is fixedly connected to the bottom of the groove 242 by a connecting spring 243; the pressure rod 21 is rotatably connected in the U-shaped cavity of the U-shaped plate 25; the slider 241 is fixedly connected to the upper end wall of the slide groove 24 by an electric push rod 244; and a pressure sensor 245 is embedded in the bottom of the groove 242.

[0021] As an embodiment of the present invention, a cavity 18 communicating with the slide slot 24 is provided inside the box body 1; a gear set is rotatably connected in the cavity 18; the gear set includes a transmission gear 181 and a driving gear 182; two driving gears 182 are provided; one of the driving gears 182 is connected to the output shaft of the servo motor 23, and the other driving gear 182 is fixedly connected to the pressure rod 21; the transmission gear 181 is meshed with the two driving gears 182; the transmission gear 181 is rotatably connected with the two driving gears 182 through a connecting rod 183; When working, the dough of bread needs to be rolled and exhausted when it is produced by indirect fermentation to ensure the structure and taste of the final bread; however, the strength and method of rolling and exhausting will vary depending on the type and flavor of the bread; because different flavors of bread have different auxiliary ingredients; for example, sweet bread with more auxiliary ingredients such as sugar and fat has a softer dough, so it should be rolled gently to maintain the softness and density of the dough and avoid excessive exhaust that causes the bread to become dry and hard; and for country bread; these breads require a stronger dough structure to support their crispy outer and tough inner characteristics; so when rolling and pressing, greater strength is needed to effectively remove the internal gas and form a more uniform pore distribution inside; In this regard, the present invention sets a slider 241 and a U-shaped plate 25. When the dough passes through the lower end of the pressure rod 21, the pressure rod 21 contacts the dough. At this time, the servo motor 23 drives the pressure rod 21 to roll the dough. Under the support of the dough, the pressure rod 21 squeezes the connecting spring 243 through the U-shaped plate 25 to enter the groove 242 at the lower end of the slider 241. Since the bottom of the groove 242 is inlaid with a pressure sensor 245, the pressure sensor 245 can sense the squeezing force applied to it by the connecting spring 243 and transmit the squeezing force to the control system. At this time, the user determines whether pressure adjustment is required based on the pressure data transmitted by the pressure sensor 245. If the pressure needs to be increased, it is only necessary to control the electric push rod 2 44 pushes the slider 241 to approach the U-shaped plate 25, so that the slider 241 pushes the U-shaped plate 25 through the connecting spring 243 to drive the pressure rod 21 to press down, so that the rolling pressure of the pressure rod 21 on the dough increases. Since the force is mutual, the supporting force of the pressure rod 21 increases, and then the squeezing force of the connecting spring 243 increases. At this time, the pressure on the pressure sensor 245 naturally increases, and then the increase in its rolling pressure can be determined according to the pressure data transmitted by the pressure sensor 245. Similarly, when it is necessary to reduce the rolling pressure, it is only necessary to control the electric push rod 244 to contract, so that the electric push rod 244 can pull the slider 241 up, so that the connecting spring 243 stretches. At this time, the supporting force of the dough on the pressure rod 21 is greater than the connecting spring 243. The restoring force causes the pressure rod 21 to rise under the action of the supporting force, so that the distance between the dough and the pressure rod 21 increases, and the pressure exerted on the dough by the pressure rod 21 is reduced, thereby achieving the purpose of reducing the rolling pressure; in the process of the slider 241 driving the pressure rod 21 to rise and fall, in order to ensure that the drive motor 151 can be effectively connected with the pressure rod 21, the present invention is provided with a gear set, so that the servo motor 23 can drive the transmission gear 181 meshing with it to rotate through the driving gear 182 fixedly connected to its output shaft, so that the transmission gear 181 drives another driving gear 182 meshing with it and fixedly connected to one end of the pressure rod 21 to rotate, and the gear set is provided with multiple sets; the driving gears 182 away from the pressure rod 21 in the multiple gear sets are connected by a transmission belt Dynamic connection; since the transmission gear 181 is rotationally connected to the two driving gears 182 through the connecting rod 183, during the up and down movement of the pressure rod 21, the pressure rod 21 will drive the driving gear 182 connected thereto to move up and down, so that the driving gear 182 pulls the transmission gear 181 to slide in the cavity 18 through the connecting rod 183. Because of the connection of the connecting rod 183, the two driving gears 182 and the transmission gear 181 can always maintain a meshing state, and then during the up and down movement of the pressure rod 21, the driving motor 151 can effectively drive the pressure rod 21 to rotate, thereby ensuring that the pressure rod 21 effectively rolls and exhausts the dough, and then the exhausted dough can stably undergo secondary fermentation, so as to ensure that the present invention can operate normally and stably.

[0022] As an embodiment of the present invention, a rectangular groove 251 is formed on one side of the U-shaped plate 25 close to the pressure rod 21 ; a mounting plate 252 is slidingly and sealingly connected in the rectangular groove 251 ; a sponge block 253 is fixedly connected to one end of the mounting plate 252 away from the rectangular groove 251 .

[0023] As an embodiment of the present invention, a baffle 254 is provided at the notch of the rectangular groove 251; the baffle 254 is rotatably connected to the groove wall of the rectangular groove 251 through a torsion spring; an electromagnetic plate 255 is fixedly connected to one end of the U-shaped plate 25 close to the connecting spring 243; an oil channel 256 connected to the groove 242 is provided at the bottom of the rectangular groove 251; and a drainage cavity 257 connected to the slide groove 24 is provided on both side walls of the rectangular groove 251.

[0024] As an embodiment of the present invention, a concave cavity 26 is formed on the lower end wall of the slide groove 24; an elastic sheet 261 is slidably and sealably connected in the concave cavity 26; one end of the elastic sheet 261 away from the concave cavity 26 is fixedly connected to the U-shaped plate 25; the elastic sheet 261 is made of PTFE material; During operation, since the pressing rod 21 is in the fermentation box, and the humidity in the fermentation box is relatively high, the moisture on the surface of the pressing rod 21 will condense into condensed water. When the pressing rod 21 is rolling the dough, the condensed water condensed on the surface of the pressing rod 21 will be pressed into the dough, thereby increasing the humidity of the dough. During the secondary fermentation, the dough with increased humidity will ferment too quickly due to excessive humidity, thereby producing excessive sourness or other fermentation byproducts, thereby affecting the flavor of the bread. In this regard, the present invention sets a sponge block 253. When the dough needs to be rolled and deflated, the electromagnetic sheet 255 is first controlled to be energized, so that the electromagnetic sheet 255 can generate magnetic force and generate adsorption force on the bottom of the groove 242, so that the electromagnetic sheet 255 can drive the U-shaped plate 25 to enter the groove 242. In order to prevent the magnetic field generated by the electromagnetic sheet 255 from interfering with the pressure sensor 245, the pressure sensor 245 is controlled to be powered off; in the process of the U-shaped plate 25 entering the groove 242, the U-shaped plate 25 can squeeze the hydraulic oil in the groove 242 into the rectangular groove 251 through the oil passage 256, so that the hydraulic oil entering the rectangular groove 251 can push the sponge block 253. The rectangular groove 251 is extended out; since the notch of the rectangular groove 251 is rotatably connected with the baffle 254, the baffle 254 blocks the sponge block 253, so that the sponge block 253 is squeezed and deformed by the baffle 254 and the mounting plate 252, so that the water vapor sucked into the sponge block 253 is squeezed out, and the outflowing liquid flows into the chute 24 through the drainage cavity 257 on both sides of the rectangular groove 251 under the obstruction of the baffle 254. When the compression of the sponge block 253 is the largest, the mounting plate 252 pushes the baffle 254 away from the bottom of the rectangular groove 251 through the compressed sponge block 253, so that the rectangular groove 251 is opened. At this time, the sponge block 253 is under the action of its own restoring force. 253 and the pressure rod 21 are in contact with each other, and the sponge block 253 is in contact with the pressure rod 21. At this time, the mounting plate 252 extends to the maximum extent, and the mounting plate 252 blocks the drainage chamber 257 to prevent the hydraulic oil in the rectangular groove 251 from flowing out through the drainage chamber 257. At this time, the pressure rod 21 is controlled to rotate, so that the sponge block 253 and the pressure rod 21 rotate and contact, so that the condensed water on the surface of the pressure rod 21 is absorbed by the sponge block 253; then the electromagnetic sheet 255 is controlled to be de-energized, so that the connecting spring 243 pushes the U-shaped plate 25 out of the groove 242, so that the hydraulic oil in the rectangular groove 251 flows back to the groove through the oil passage 256. 242, and the pressure rod 21 for removing condensed water descends to control the dough described by the conveyor belt 15, so that the pressure rod 21 rolls and presses the dough to exhaust the air. By arranging the elastic sheet 261, the U-shaped plate 25 can pull the elastic sheet 261 to slide in the concave cavity 26 during the lifting process, so that the elastic sheet 261 can block the slide 24 to prevent the flattened dough from entering the slide 24, which not only reduces the waste of dough, but also avoids the operator from cleaning the inside of the slide 24, thereby reducing the difficulty of cleaning and the workload of the operator, while ensuring that the dough can enter the main fermentation chamber for secondary fermentation, thereby improving the practicality of the present invention.

[0025] In the description of the present invention, it should be noted that the terms "center", "longitudinal", "lateral", "up", "down", "front", "back", "left", "right", "vertical", "horizontal", "top", "bottom", "inside", "outside" and the like indicate directions or positional relationships based on the attached Figure 1 The orientation or positional relationship shown is only for the convenience of describing the present invention and simplifying the description, and does not indicate or imply that the device or element referred to must have a specific orientation, be constructed and operate in a specific orientation. Therefore, it cannot be understood as limiting the scope of protection of the present invention. In addition, the terms "first", "second", "third", etc. are only used to distinguish the description and cannot be understood as indicating or implying relative importance.

[0026] The above shows and describes the basic principles, main features and advantages of the present invention. It should be understood by those skilled in the art that the present invention is not limited to the above embodiments. The above embodiments and descriptions are only for explaining the principles of the present invention. Without departing from the spirit and scope of the present invention, the present invention may have various changes and improvements, which fall within the scope of the present invention. The scope of protection of the present invention is defined by the attached claims and their equivalents.

Claims

1. A bread raw material fermentation process, characterized in that: The following steps are involved: S1: Add 25%-30% of the total amount of flour into the mixing kettle, add appropriate amount of yeast, salt and water into the mixing kettle, start stirring, and after stirring a smooth dough, obtain a seed dough; S2: Open the side door (13) of the fermentation box, put the seed dough into the pre-fermentation chamber, control the humidifier (16) to transport water vapor into the fermentation chamber through the airway (161), and perform pre-fermentation for 4-16 hours; the pre-fermentation temperature range is 20-24°C, and the humidity is maintained at 70-80%; S3: During the fermentation of the seed dough in the pre-fermentation chamber, the user can put the dough made by the direct fermentation method into the main fermentation chamber at a fermentation temperature of 24-28°C and a fermentation humidity of 70-80%. After fermentation for 1-2 hours, the dough in the main fermentation chamber is taken out and directly baked after shaping and exhausting. S4: After the pre-fermentation of the seed dough is completed, the fermented seed dough is taken out and put into a mixing kettle, and the remaining flour and an appropriate amount of salt and water are added to the mixing kettle. After stirring for 3-5 minutes, the auxiliary materials required for flavored bread (such as jam, lactic acid bacteria, milk, etc.) are added and mixed, and the main dough is obtained by stirring; the obtained main dough is put into the pre-fermentation room again for a primary fermentation of 1-2 hours. The temperature range of the primary fermentation is 24-28°C, and the humidity is maintained at 70-80%; S5: After the primary fermentation is completed, the conveyor belt (15) is controlled to convey the main dough in the pre-fermentation chamber through the slot (2) into the main fermentation chamber; at this time, the pressure rod (21) in the slot (2) is controlled to rotate and roll and press the main dough to exhaust air. After the main dough enters the main fermentation chamber, a secondary fermentation of 0.5-1h is performed. Finally, the dough that has completed the secondary fermentation is taken out from the main fermentation chamber and shaped and exhausted before baking. The temperature range of the secondary fermentation is 22-26°C. S6: After the secondary fermentation is completed, the fermented main dough is taken out, and after exhausting and shaping, it can be put into the oven for baking, and finally the desired bread is obtained.

2. A bread raw material fermentation process according to claim 1, characterized in that: In S1, during the process of mixing the dough in the mixing kettle, the humidifier (16) is first started, and then the side door (13) and the front door (14) of the fermentation box are opened.

3. A bread raw material fermentation process according to claim 1, characterized in that: The fermentation box comprises: A box body (1), wherein the inner wall of the box body (1) is fixedly connected with a bottom plate (11) and a partition plate (12); the partition plate (12) is placed vertically; the bottom plate (11) is placed horizontally; the bottom plate (11) and the partition plate (12) are fixedly connected; the bottom plate (11) and the partition plate (12) are used to divide the inside of the box body (1) into a plurality of independent chambers; a side door (13) is installed on the side wall of the box body (1); and a front door (14) is installed on the front of the box body (1); A pressure rod (21), a through groove (2) is provided on the side of the partition (12); the pressure rod (21) is rotatably connected in the through groove (2); a barrier cloth (22) is provided on the side of the pressure rod (21) away from the side door (13); a guide groove (221) is provided on the side wall of the box body (1); the barrier cloth (22) is slidably and sealingly connected in the guide groove (221); a rotating shaft (222) is fixedly connected to the upper end of the barrier cloth (22); the rotating shaft (222) is rotatably connected to the partition (12) through a torsion spring; an electromagnetic strip (223) is fixedly connected to one end of the barrier cloth (22) away from the rotating shaft (222); a spring which cooperates with the electromagnetic strip (223) is inlaid on the lower end of the bottom plate (11); The invention relates to a magnet (224); the upper end of the bottom plate (11) is rotatably connected to a conveyor belt (15); the outer wall of the box body (1) is equipped with a driving motor (151) and a servo motor (23); the driving motor (151) is used to drive the conveyor belt (15) to rotate; the servo motor (23) is used to drive the pressure rod (21) to rotate; a humidifier (16) is fixedly installed on the outer wall of the box body (1); an air duct (161) is provided on the side wall of the partition (12); the humidifier (16) is connected to the air duct (161) through an air intake duct and an exhaust duct; an electromagnetic valve (162) is installed in the air duct (161); and an electric roller (17) is rotatably installed on the upper end of the bottom plate (11).

4. A bread raw material fermentation process according to claim 3, characterized in that: The inner wall of the box body (1) is provided with a slide groove (24); a slider (241) is slidably connected in the slide groove (24); a groove (242) is provided at the lower end of the slider (241); a U-shaped plate (25) is slidably and sealingly connected in the groove (242); the U-shaped plate (25) is fixedly connected to the bottom of the groove (242) via a connecting spring (243); the pressure rod (21) is rotatably connected in the U-shaped cavity of the U-shaped plate (25); the slider (241) is fixedly connected to the upper end wall of the slide groove (24) via an electric push rod (244); and a pressure sensor (245) is embedded in the bottom of the groove (242).

5. A bread raw material fermentation process according to claim 4, characterized in that: The box body (1) is provided with a cavity (18) in communication with the slide groove (24); a gear set is rotatably connected in the cavity (18); the gear set comprises a transmission gear (181) and a driving gear (182); two driving gears (182) are provided; one of the driving gears (182) is connected to the output shaft of the servo motor (23), and the other driving gear (182) is fixedly connected to the pressure rod (21); the transmission gear (181) is meshed with the two driving gears (182); the transmission gear (181) is rotatably connected to the two driving gears (182) via a connecting rod (183).

6. A bread raw material fermentation process according to claim 5, characterized in that: A rectangular groove (251) is provided on one side of the U-shaped plate (25) close to the pressure rod (21); a mounting plate (252) is slidably and sealingly connected in the rectangular groove (251); and a sponge block (253) is fixedly connected to one end of the mounting plate (252) away from the rectangular groove (251).

7. A bread raw material fermentation process according to claim 5, characterized in that: The notch of the rectangular groove (251) is provided with a baffle (254); the baffle (254) is rotatably connected to the groove wall of the rectangular groove (251) via a torsion spring; an electromagnetic sheet (255) is fixedly connected to one end of the U-shaped plate (25) close to the connecting spring (243); an oil passage (256) communicating with the groove (242) is provided at the bottom of the rectangular groove (251); and a liquid discharge cavity (257) communicating with the slide groove (24) is provided on both side walls of the rectangular groove (251).

8. A bread raw material fermentation process according to claim 6, characterized in that: A concave cavity (26) is formed on the lower end wall of the slide groove (24); an elastic sheet (261) is slidably and sealably connected inside the concave cavity (26); one end of the elastic sheet (261) away from the concave cavity (26) is fixedly connected to the U-shaped plate (25); and the elastic sheet (261) is made of PTFE material.

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