Microbial fermentation tank for bread food processing
By using a combination of lifting rod, pressure plate and rotating parts in the microbial fermentation tank, the coordinated action increases the contact amount between the dough and oxygen, solving the problem of low fermentation efficiency and achieving a more efficient fermentation process.
Patent Information
- Application Number
- CN202411710894.3
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2024-11-27
- Publication Date
- 2025-03-14
- Estimated Expiration
- Not applicable · inactive patent
AI Technical Summary
When the dough is fermented in a microbial fermentation tank, the internal part has less contact with oxygen, resulting in low fermentation efficiency.
A microbial fermentation tank for bread and food processing is designed, using a combination of a lifting rod, a press plate and a rotating member. Through the coordinated action of the press plate and the stirring rod, the contact amount between the dough and oxygen is increased.
By increasing the contact amount between the dough and oxygen, the overall fermentation efficiency of the dough is improved, and the inefficiency problem caused by insufficient contact during the fermentation process is reduced.
Smart Images
Figure CN119605818A_ABST
Abstract
Description
Technical Field
[0001] The present application relates to the technical field of fermentation equipment, and in particular to a microbial fermentation tank for bread food processing. Background Art
[0002] Bread is a food made with wheat flour as the main raw material and yeast, eggs, oil and other auxiliary materials. During the production process, it is usually necessary to use a microbial fermentation tank to ferment the dough once, which facilitates subsequent shaping and baking.
[0003] Some existing microbial fermentation tanks are mainly composed of a tank body, a stirring mechanism, a heating mechanism and an oxygen and humidity mechanism. When in use, dough, yeast and other substances are added into the tank body, and then the tank body is closed, the heating mechanism heats up the tank body, and the oxygen and humidity mechanism transports a certain amount of moist oxygen into the tank body. Then, the stirring mechanism continuously stirs the dough so that the dough contacts oxygen, yeast and other substances, thereby causing the microorganisms in the dough to grow and produce metabolites, thereby completing the dough fermentation operation.
[0004] However, in the above process, the dough is easily wrapped around the outside of the stirring rod, which makes it easier for the stirring rod to move the inner part of the dough when it is working, making it difficult for the inner part of the dough to be directly exposed to the tank, resulting in less oxygen exposure, thereby affecting the overall fermentation efficiency of the dough. Summary of the invention
[0005] The present application proposes a microbial fermentation tank for bread food processing, which has the advantage of increasing the amount of oxygen contact between dough and dough, and is used to solve the problem that the overall fermentation efficiency of the dough is affected due to the low amount of oxygen contact between the dough and dough.
[0006] To achieve the above-mentioned purpose, the present application adopts the following technical scheme: a microbial fermentation tank for bread food processing, comprising: a tank body, a heating element is fixedly installed on the inner wall of the circumferential side of the tank body, a cover body is arranged at the upper opening of the tank body, an oxygen mechanism is fixedly installed on one side of the upper side of the cover body, and a gas transmission hole is longitudinally penetrated and opened inside the cover body and corresponding to the position of the oxygen mechanism, and the gas transmission hole connects the output end of the oxygen mechanism with the inner cavity of the tank body; It is characterized in that a lifting rod is installed at the center position of the upper side surface of the cover body, the output rod of the lifting rod passes through the cover body and extends into the inner cavity of the tank body, a pressure plate is arranged in the inner cavity of the tank body, the output rod end of the lifting rod is fixedly connected to the center position of the pressure plate, and there is a distance between the circumferential side of the pressure plate and the inner wall of the tank body.
[0007] Furthermore, a main rod is installed on the lower side of the pressure plate, and stirring rods are fixedly installed at equal intervals on the circumferential side of the main rod.
[0008] Furthermore, a rotating part is sealed and rotatably installed in the middle position inside the cover body, the lifting rod is fixedly installed on the upper side of the rotating part, the output rod of the lifting rod passes through the rotating part, a swivel is fixedly installed on the upper side of the rotating part and located on the outer side of the lifting rod, a motor is fixedly installed on the upper side of the cover body, a power gear is fixedly installed on the end of the output shaft of the motor, and the gear teeth of the power gear are meshed with the gear teeth on the outer side of the swivel.
[0009] Furthermore, the minimum distance between the stirring rod and the inner wall of the tank body is greater than the minimum distance between the pressing plate and the inner wall of the tank body.
[0010] Furthermore, a slide groove is provided inside the output rod of the lifting rod and the inside of the pressure plate, and the lower opening of the slide groove is provided on the lower side of the pressure plate. The upper end of the main rod extends into the slide groove and forms a sealed sliding connection with the slide groove.
[0011] The cam is connected to the bottom surface of the cam and the bottom surface of the cam is fixedly connected to the top surface of the cam, and the cam is connected to the top surface of the cam and the bottom surface of the cam is fixedly connected to the bottom surface of the cam. The cam is connected to the bottom surface of the cam and the bottom surface of the cam is fixedly connected to the top surface of the cam. The cam is connected to the bottom surface of the cam and the bottom surface of the cam is fixedly connected to the top surface of the cam.
[0012] Furthermore, the cross-sections of the slide groove and the main rod are both square structures, which are used to prevent the stirring rod and the pressure plate from rotating relative to each other.
[0013] This application has the following beneficial effects: The present application provides a microbial fermentation tank for bread food processing. Through the arrangement of a lifting rod, a pressing plate and a rotating part, the pressing plate is used to contact the dough and rotate, thereby increasing the connection force between the dough and the pressing plate. Afterwards, the lifting rod drives the pressing plate to move upward, and then cooperates with the bottom wall of the tank body to pull the dough apart, resulting in an increase in the contact amount of the internal part of the dough with oxygen, thereby reducing the probability of the overall fermentation efficiency of the dough being affected.
[0014] By setting up the pressing plate and the stirring rod, the stirring rod is extended into the dough and rotated, so that the connection force between the stirring rod and the dough is increased. Afterwards, during the process of the pressing plate moving up, the stirring rod moves up synchronously, thereby pulling the dough. Through the above actions, the amount of the dough being pulled apart is increased, thereby increasing the amount of contact between the inner part of the dough and oxygen.
[0015] Through the arrangement of the pressing plate and the stirring rod, when the pressing plate moves downward to contact the dough, the stirring rod rotates and moves downward synchronously, so that the rotating stirring rod moves from the upper position of the dough to the lower position of the dough, and then presses the outer part of the dough into the inner part of the dough, and so on, thereby indirectly increasing the contact amount of the inner part of the dough with oxygen.
[0016] Through the arrangement of the pressing plate and the stirring rod, when the pressing plate and the stirring rod move up and pull the dough, after the pressing plate and the stirring rod move up to a certain position, they continue to rotate, thereby driving the pulled dough to rotate. At this time, part of the lower side of the pulled dough is still retained at the bottom of the tank body, causing the dough to coil in a spiral state, thereby wrapping part of the oxygen in the tank body into the dough. Through this action, the amount of oxygen contact between the dough and the inside is increased. BRIEF DESCRIPTION OF THE DRAWINGS
[0017] The accompanying drawings, which constitute a part of the specification, illustrate embodiments disclosed in the present application and, together with the description, serve to explain the principles disclosed in the present application.
[0018] The present application can be more clearly understood from the following detailed description with reference to the accompanying drawings, in which: Figure 1 It is a schematic diagram of the overall structure of the present invention; Figure 2 For the present invention Figure 1 A partial enlarged schematic diagram of the structure at center A; Figure 3 It is a schematic diagram of the internal structure of the tank body of the present invention; Figure 4 This is a schematic diagram of the interior of the outer rod of the present invention; Figure 5 For the present invention Figure 4 A partial enlarged schematic diagram of the structure at B in the middle; Figure 6 This is a schematic diagram of the downward moving state of the pressing plate and the stirring rod of the present invention.
[0019] In the figure: 1. tank body; 2. heating element; 3. cover body; 4. oxygen mechanism; 5. gas delivery hole; 6. lifting rod; 7. pressure plate; 8. main rod; 9. stirring rod; 10. rotating part; 11. swivel; 12. motor; 13. power gear; 14. slide; 15. outer rod; 16. middle rod; 17. air vent; 18. No. 1 hole; 19. No. 2 hole; 20. hose; 21. inner rod. DETAILED DESCRIPTION
[0020] The following will be combined with the drawings in the embodiments of the present application to clearly and completely describe the technical solutions in the embodiments of the present application. Obviously, the described embodiments are only part of the embodiments of the present application, not all of the embodiments. Based on the embodiments in the present application, all other embodiments obtained by ordinary technicians in this field without creative work are within the scope of protection of this application.
[0021] Example 1: Please refer to Figure 1-Figure 6 A microbial fermentation tank for bread food processing comprises a tank body 1, a heating element 2 is fixedly installed on the inner wall of the circumferential side of the tank body 1, and is used to provide heat to the dough in the inner cavity of the tank body 1. A cover body 3 is arranged at the upper opening of the tank body 1, and an oxygen mechanism 4 (such as a combination of an oxygen delivery pump and a water mist generator) is fixedly installed on one side of the upper side of the cover body 3. An air delivery hole 5 is longitudinally penetrated through the inside of the cover body 3 and corresponds to the position of the oxygen mechanism 4. The air delivery hole 5 connects the output end of the oxygen mechanism 4 with the inner cavity of the tank body 1, and a lifting rod 6 (such as a combination of a telescopic cylinder and an output rod in the prior art) is installed at the center position of the upper side of the cover body 3. The output rod of the lifting rod 6 passes through the cover body 3 and extends into the inner cavity of the tank body 1. A pressing plate 7 is arranged in the inner cavity of the tank body 1, and the output rod end of the lifting rod 6 is fixedly connected to the center position of the pressing plate 7, and there is a distance between the circumferential side of the pressing plate 7 and the inner wall of the tank body 1.
[0022] When in use, the dough mixed with yeast is placed in the center of the inner cavity of the tank body 1, and then the cover body 3 is closed to allow the heating element 2 to heat the tank body 1, and the oxygen mechanism 4 to transport a certain amount of humidified oxygen into the tank body 1, and then the lifting rod 6 drives the pressing plate 7 to move downward so that the pressing plate 7 contacts the dough, thereby increasing the connection force between the dough and the pressing plate 7 (the viscous force between the dough and the pressing plate 7). Then, the lifting rod 6 drives the pressing plate 7 to move upward, and then cooperates with the bottom wall of the tank body 1 to cause the dough to be pulled apart, and so on and so forth, so that the contact amount between the inner part of the dough and the oxygen increases, thereby reducing the probability of the overall fermentation efficiency of the dough being affected. When the dough is fermented, the pressing plate 7 is moved up to the initial position, and then the cover body 3 is opened to take out the dough.
[0023] See also Figure 1-Figure 6 A main rod 8 is fixedly mounted on the lower side of the pressing plate 7, and stirring rods 9 are fixedly mounted equidistantly on the circumferential side of the main rod 8.
[0024] During the downward movement of the pressing plate 7, the main rod 8 and the stirring rod 9 move downward synchronously, thereby allowing the stirring rod 9 to extend into the dough. Through this action, the connection force between the pressing plate 7 and the dough is indirectly increased, so that when the pressing plate 7 and the stirring rod 9 move upward subsequently, the amount of dough to be torn apart increases, thereby further increasing the amount of contact between the inner part of the dough and oxygen. In addition, the stirring rod 9 will move from the upper position of the dough to the lower position of the dough as the pressing plate 7 moves downward, and press the outer part of the dough into the interior of the dough, thereby indirectly increasing the amount of contact between the inner part of the dough and oxygen.
[0025] See also Figure 1-Figure 6 A rotating member 10 is sealed and rotatably installed in the middle position inside the cover body 3, the lifting rod 6 is fixedly installed on the upper side of the rotating member 10, the output rod of the lifting rod 6 passes through the rotating member 10, and a swivel 11 is fixedly installed on the upper side of the rotating member 10 and located on the outer side of the lifting rod 6. A motor 12 is fixedly installed on the upper side of the cover body 3, and a power gear 13 is fixedly installed at the end of the output shaft of the motor 12. The gear teeth of the power gear 13 are meshed with the gear teeth on the outer side of the swivel 11.
[0026] During the downward movement of the pressing plate 7 and the stirring rod 9, the motor 12 drives the rotating ring 11, the rotating member 10, the lifting rod 6, the pressing plate 7 and the stirring rod 9 to rotate through the power gear 13, so that the pressing plate 7 drives the dough to rotate during the process of contacting the dough, thereby further increasing the viscosity between the dough and the pressing plate 7. At the same time, when the stirring rod 9 extending into the dough rotates, the connection force between the dough and the stirring rod 9 increases synchronously, so that when the pressing plate 7 and the stirring rod 9 move upward, the amount of dough pulled apart increases, thereby increasing the contact amount between the inner part of the dough and oxygen. After that, the pressing plate 7 and the stirring rod 9 stop rotating and move upward. When the pressing plate 7 and the stirring rod 9 move upward and pull the dough to a certain position, they continue to rotate, thereby driving the pulled dough to rotate. At this time, the lower side of part of the pulled dough is still retained at the bottom of the tank body 1, so that the dough is coiled in a spiral state, thereby wrapping part of the oxygen in the tank body 1 into the dough. Through this action, the contact amount between the inner part of the dough and oxygen is increased.
[0027] See also Figure 1-Figure 6 , the minimum distance between the stirring rod 9 and the inner wall of the tank body 1 is greater than the minimum distance between the pressing plate 7 and the inner wall of the tank body 1.
[0028] Through the above arrangement, when the stirring rod 9 rotates in the dough, it is not easy to drive the dough over the pressing plate 7, thereby reducing the probability of the dough sticking to the side of the pressing plate 7.
[0029] Example 2: Please refer to Figure 1-Figure 6, this embodiment is a further improvement of the first embodiment, and the improvement lies in that: the output rod of the lifting rod 6 is connected to the inside of the pressing plate 7 and a slide groove 14 is provided. The lower side opening of the slide groove 14 is provided on the lower side of the pressing plate 7. The upper end of the main rod 8 extends into the slide groove 14 and forms a sealed sliding connection with the slide groove 14. An outer rod 15 is provided between the rotating member 10 and the pressing plate 7. The upper end of the outer rod 15 is fixedly connected to the lower side of the rotating member 10. An intermediate rod 16 is sealed and slidably connected in the inner cavity of the outer rod 15. The piston end of the intermediate rod 16 divides the inner cavity of the outer rod 15 into an upper cavity and a lower cavity. An air vent 17 is provided in the wall of the outer rod 15 and corresponds to the position of the upper cavity. The air vent 17 is provided through the wall of the outer rod 15 and corresponds to the position of the upper cavity. 7 connects the inner cavity of the tank body 1 with the upper cavity, a No. 1 hole 18 is penetrated in the wall of the outer rod 15 and corresponds to the position of the lower cavity, and the No. 1 hole 18 connects the inner cavity of the tank body 1 with the lower cavity, a No. 2 hole 19 is penetrated inside the output rod of the lifting rod 6 and corresponds to the position of the slide groove 14, and the No. 2 hole 19 connects the inner cavity of the tank body 1 with the cavity located above the main rod 8 in the slide groove 14, a hose 20 is arranged between the output rod of the lifting rod 6 and the outer rod 15, and the hose 20 connects the No. 1 hole 18 and the No. 2 hole 19, an inner rod 21 is slidably connected inside the middle rod 16, and the lower end of the inner rod 21 extends out of the middle rod 16 and is fixedly connected to the upper side of the pressure plate 7, and the cross-sections of the slide groove 14 and the main rod 8 are both square structures.
[0030] During the downward movement of the pressing plate 7, the pressing plate 7 first pulls the inner rod 21 downward. When the inner rod 21 moves downward to the limit position, it will drive the middle rod 16 downward, so that the middle rod 16 squeezes the gas in the lower cavity through the No. 1 hole 18, the hose 20 and the No. 2 hole 19, and then squeezes it into the slide groove 14, and drives the main rod 8 to partially extend, so that the distance between the stirring rod 9 and the pressing plate 7 is increased. Through this action, during the downward movement of the pressing plate 7 and the stirring rod 9, the pressing plate 7 will not excessively squeeze the dough, thereby reducing the probability of the dough remaining on the side of the pressing plate 7. At the same time, since the distance between the stirring rod 9 and the pressing plate 7 can be changed, the distance that the stirring rod 9 extends into the dough is increased, so that the amount of dough pulled by the subsequent stirring rod 9 is increased. Afterwards, when the pressing plate 7 and the stirring rod 9 move upward to pull the dough, the above structure is reset, so that the distance between the stirring rod 9 and the pressing plate 7 is reduced. Through this action, the dough is further pulled upward, which increases the contact amount of the inner part of the dough with oxygen.
Claims
1. A microbial fermentation tank for bread food processing, comprising: A tank body (1), a heating element (2) being fixedly mounted on the inner wall of the circumferential side of the tank body (1), a cover body (3) being arranged at the upper opening of the tank body (1), an oxygen mechanism (4) being fixedly mounted on one side of the upper side of the cover body (3), a gas transmission hole (5) being longitudinally penetrated through the inside of the cover body (3) and corresponding to the position of the oxygen mechanism (4), the gas transmission hole (5) being connected with the output end of the oxygen mechanism (4) and the inner cavity of the tank body (1); The invention is characterized in that a lifting rod (6) is installed at the center position of the upper side surface of the cover body (3), the output rod of the lifting rod (6) passes through the cover body (3) and extends into the inner cavity of the tank body (1), a pressure plate (7) is arranged in the inner cavity of the tank body (1), the output rod end of the lifting rod (6) is fixedly connected to the center position of the pressure plate (7), and there is a distance between the circumferential side of the pressure plate (7) and the inner wall of the tank body (1).
2. A microbial fermentation tank for bread food processing according to claim 1, characterized in that: A main rod (8) is mounted on the lower side of the pressing plate (7), and stirring rods (9) are fixedly mounted at equal intervals on the circumferential side of the main rod (8).
3. A microbial fermentation tank for bread food processing according to claim 2, characterized in that: A rotating member (10) is installed in a sealed and rotatable manner in the middle position inside the cover body (3); the lifting rod (6) is fixedly installed on the upper side of the rotating member (10); the output rod of the lifting rod (6) passes through the rotating member (10); a rotating ring (11) is fixedly installed on the upper side of the rotating member (10) and located outside the lifting rod (6); a motor (12) is fixedly installed on the upper side of the cover body (3); a power gear (13) is fixedly installed at the end of the output shaft of the motor (12); the gear teeth of the power gear (13) are meshed with the gear teeth on the outside of the rotating ring (11).
4. A microbial fermentation tank for bread food processing according to claim 3, characterized in that: The minimum distance between the stirring rod (9) and the inner wall of the tank body (1) is greater than the minimum distance between the pressing plate (7) and the inner wall of the tank body (1).
5. A microbial fermentation tank for bread food processing according to claim 4, characterized in that: The interior of the output rod of the lifting rod (6) is connected to the interior of the pressing plate (7) and is provided with a slide groove (14). The lower opening of the slide groove (14) is provided on the lower side of the pressing plate (7). The upper end of the main rod (8) extends into the slide groove (14) and forms a sealed sliding connection with the slide groove (14).
6. A microbial fermentation tank for bread food processing according to claim 5, characterized in that: An outer rod (15) is provided between the rotating member (10) and the pressure plate (7), the upper end of the outer rod (15) being fixedly connected to the lower side of the rotating member (10), an intermediate rod (16) being sealingly slidably engaged in the inner cavity of the outer rod (15), the piston end of the intermediate rod (16) dividing the inner cavity of the outer rod (15) into an upper cavity and a lower cavity, a vent hole (17) is provided through the wall of the outer rod (15) at a position corresponding to the upper cavity, and a No. 1 hole (18) is provided through the wall of the outer rod (15) at a position corresponding to the lower cavity, the No. 1 hole (18) being connected to the inner cavity of the tank body (1). A second hole (19) is provided inside the output rod of the lifting rod (6) and at a position corresponding to the slide groove (14), the second hole (19) connects the inner cavity of the tank body (1) and the cavity in the slide groove (14) located above the main rod (8), a hose (20) is provided between the output rod of the lifting rod (6) and the outer rod (15), the hose (20) connects the first hole (18) and the second hole (19), an inner rod (21) is slidably connected inside the middle rod (16), the lower end of the inner rod (21) extends out of the middle rod (16) and is fixedly connected to the upper side of the pressure plate (7).
7. The microbial fermentation tank for bread food processing according to claim 6, characterized in that: The cross-sections of the slide groove (14) and the main rod (8) are both square structures, which are used to prevent the stirring rod (9) and the pressing plate (7) from rotating relative to each other.