Segmented constant-temperature baking device and method for nut sauce

Abstract

The invention relates to the technical field of nut sauce baking, in particular to a nut sauce segmented constant-temperature baking device which comprises a variable-frequency baking conveying belt, a hopper is arranged above the variable-frequency baking conveying belt, a baking mechanism is arranged above the variable-frequency baking conveying belt, and the baking mechanism comprises a first-section baking assembly and a second-section baking assembly. A segmented constant temperature function is formed; the invention further relates to a segmented constant-temperature baking method for the nut sauce. The segmented constant-temperature baking method comprises the following steps: S1, transporting nut granules to a hopper; s2, uniformly spreading a variable-frequency baking conveyor belt through a hopper opening; s3, entering a preheating area, increasing the temperature and removing part of moisture; s4, performing first-stage baking in a constant-temperature and constant-pressure hot air area corresponding to 120 DEG C for baking; s5, performing second-stage baking in a constant-temperature and constant-pressure hot air area corresponding to 140 DEG C for baking; and S6, cooling and conveying to the next procedure. According to the segmented constant-temperature baking device and method for the nut sauce, the problems of uneven temperature, automatic temperature regulation and control and the like are solved through closed-loop constant-temperature control, a multi-segment independent temperature control system and an airflow balanced distribution structure.

Description

Technical Field

[0001] The present invention relates to the technical field of nut butter baking, and particularly to a segmented constant temperature baking device and method for nut butter. Background Art

[0002] Nuts (peanuts, walnuts) are foods with extremely high nutritional density, rich in healthy fats, high-quality proteins, various vitamins and minerals. Making butter from roasted nuts (peanuts, walnuts) is a common condiment for people.

[0003] The technological process of the butter: raw material processing (screening, stone removal) - baking - butter making - filling.

[0004] In the production process of nut (peanut, walnut) butter, the fragrance of the butter is directly affected by the baking process of the nuts (peanuts, walnuts). If the baking temperature is too high, it is easy to get burnt and the fragrance turns into burnt bitterness. If the baking temperature is too low or the low-temperature baking time is insufficient, the nuts will be undercooked and the fragrance will not be stimulated, resulting in a light fragrance. Most of the existing equipment adopts open-loop control, without collecting the temperature and humidity of the roasted nuts (peanuts, walnuts) and without performing closed-loop control on them. It is difficult to ensure the fragrance, and most of them have only one temperature collection point, making it difficult to achieve uniform heat absorption and constant temperature baking of the nuts (peanuts, walnuts). Summary of the Invention

[0005] The technical solution of the present invention aims at the technical problem that the existing technical solutions are too single, and provides a solution significantly different from the existing technology. To overcome the above-mentioned defects of the existing technology, the present invention provides a segmented constant temperature baking device and method for nut butter, aiming to solve the problems raised in the above background art.

[0006] To achieve the above object, the present invention provides a segmented constant temperature baking device for nut butter, comprising: a variable-frequency baking conveyor belt, which is arranged in parallel, with corresponding input and output ends at both ends. A hopper is arranged above the input end of the variable-frequency baking conveyor belt, and a baking mechanism is arranged above the variable-frequency baking conveyor belt. The baking mechanism includes a first-stage baking component and a second-stage baking component, forming a segmented constant temperature function.

[0007] The variable-frequency baking conveyor belt adopts the existing structure in the market in this field and is used to convey the nut grains to be baked after screening. The cross-section of the hopper is trapezoidal, and the upper and lower ends respectively form a material inlet and a material outlet. The baking mechanism is designed to bake the nut grains to be baked. The design of the first-stage baking component and the second-stage baking component can perform closed-loop constant-temperature control on the nut grains to be baked, improve the temperature control accuracy (below ±2°C), and the baked nuts (peanuts, walnuts) are evenly heated and have the same temperature, with a strong fragrance. Moreover, the first-stage baking component and the second-stage baking component adopt an automatic control function, and the automatic intelligent operation reduces the labor intensity of employees and stabilizes the product quality. The control method of the present invention is controlled by manually starting and closing the switch. The wiring diagram of the power element and the power supply are common knowledge in this field, and the present invention mainly aims to protect the mechanical device, so the control method and wiring layout of the present invention will not be explained in detail.

[0008] Preferably, a preheating component is arranged between the hopper and the variable-frequency baking conveyor belt. The preheating component includes a preheating induced draft fan, a preheating air duct, and an air outlet; the preheating induced draft fan is located above the variable-frequency baking conveyor belt, and its two ends are respectively connected to the preheating air duct and the air outlet.

[0009] The design of the preheating component can increase the temperature of the nut grains and remove part of the moisture in the nut grains. The preheating induced draft fan adopts the existing structure in the market and is used to blow the wind through the preheating air duct to the nut grains on the variable-frequency baking conveyor belt under the action of the air outlet for the preheating process.

[0010] Preferably, more than one shunt pipe is preset on the preheating air duct, and the air outlet of the shunt pipe is in a horn-shaped structure.

[0011] More than one shunt pipe makes the wind distribution uniform, thereby improving the preheating efficiency. The design of the horn-shaped structure plays a guiding and concentrating function for the discharge of the wind. This means is common knowledge in this field, so it will not be elaborated.

[0012] Preferably, the first-stage baking component includes a first-stage baking hot air constant pressure chamber, a first-stage burner, a first-stage induced draft fan, and a first-stage baking pipe; The first-stage baking hot air constant pressure chamber is located below the variable-frequency baking conveyor belt, and a control valve is preset on the first-stage baking hot air constant pressure chamber; The first-stage burner is located below the preheating air duct; The first-stage induced draft fan is located above the first-stage baking hot air constant pressure chamber, and its top is connected to the first-stage burner through a pipeline; More than one first-stage baking pipe is arranged on the first-stage baking hot air constant pressure chamber, and a control valve is preset on each first-stage baking pipe, and the air outlet of each first-stage baking pipe is in a horn-shaped structure.

[0013] One burner is ignited and one induced draft fan is turned on, causing the first-stage baking assembly to operate, filling the first-stage baking hot air constant pressure chamber with hot air. The hot air blows through the first-stage baking pipes towards the nut grains on the variable-frequency baking conveyor belt, performing the first-stage baking process on them. During baking, the flow rate of the hot air can be adjusted through the control valves on the first-stage baking pipes. During baking, the first-stage baking assembly is divided into 10 intervals, and the distance between every two adjacent intervals is 250 mm.

[0014] Preferably, the second-stage baking assembly includes a second-stage baking hot air constant pressure chamber, a second-stage burner, a second-stage induced draft fan, and second-stage baking pipes; The second-stage baking hot air constant pressure chamber is located above the variable-frequency baking conveyor belt, and control valves are preset on the second-stage baking hot air constant pressure chamber; The second-stage burner is located above the second-stage baking hot air constant pressure chamber; The second-stage induced draft fan is located on one side of the second-stage burner, and its two ends are correspondingly connected to the second-stage baking hot air constant pressure chamber and the second-stage burner through pipelines; One or more second-stage baking pipes are provided on the second-stage baking hot air constant pressure chamber, and control valves are preset on each second-stage baking pipe, and the air outlet of each second-stage baking pipe is in a flared structure.

[0015] The second-stage baking assembly has the same structural materials as the above-mentioned first-stage baking assembly, so it will not be elaborated here. During the baking process of the nut grains, the temperature of the second-stage baking assembly is higher than that of the first-stage baking assembly.

[0016] Preferably, a cooling assembly is further included, and the cooling assembly includes a cooling fan and a cooling air duct; The cooling fan is arranged above the variable-frequency baking conveyor belt and on one side of the second-stage baking hot air constant pressure chamber; The cooling air duct is arranged on the cooling fan, and the air outlet of the cooling air duct is in a flared structure.

[0017] The design of the cooling assembly is used to cool down the baked nut material. During cooling, the wind generated by the cooling fan blows through the cooling air duct towards the nut grains on the variable-frequency baking conveyor belt to perform the cooling process on them.

[0018] Preferably, a detection probe is further included, and the detection probe is correspondingly arranged at the preheating assembly, the first-stage baking assembly, the second-stage baking assembly, and the cooling assembly.

[0019] The detection probe is a temperature and humidity probe existing on the market in this field, used to detect the temperature in each interval and the humidity of the nut grains in each interval. The detection data is transmitted to the central control screen in the external workshop for the staff to read. The staff can adjust the temperature of each interval correspondingly according to the read data to ensure the baking effect of the nut grains by this device.

[0020] The present invention also provides a method for segmented constant-temperature baking of nut butter, comprising the following steps: S1. The screened nut grains are transported to the hopper; S2. Evenly spread over the variable-frequency baking conveyor belt through the hopper opening; S3. Enter the preheating zone to increase the temperature and remove part of the moisture; S4. Enter the first-stage baking in a constant-temperature and constant-pressure hot air zone corresponding to 120 °C for baking; S5. Enter the second-stage baking in a constant-temperature and constant-pressure hot air zone corresponding to 140 °C for baking; S6. Enter the cooling zone, cool back to room temperature through the cooling component, and convey to the next process through the variable-frequency baking conveyor belt device.

[0021] The beneficial effects of the present invention are as follows: When the present invention is in use, it adopts an independent constant-temperature baking mode of the first-stage baking component and the second-stage baking component. Such a design can perform closed-loop constant-temperature control on the nut grains to be baked, improve the temperature control accuracy (below ±2 °C), and the baked nuts (peanuts, walnuts) are evenly heated at the same temperature and have a strong fragrance. When the present invention is in use, the first-stage baking component and the second-stage baking component are respectively provided with a plurality of baking areas and a plurality of baking tubes. Such a design makes the hot air distribution uniform, further improves the baking efficiency of the nut grains, and reflects the practicability of the present device. When the present invention is in use, the baking time of the nut grains is automatically controlled by the system. Such a design can not only ensure the crispness of the nut grains, but also reduce the labor intensity of employees through automated intelligent control, stabilize the product quality, and the system device of the present invention adopts a modular combined design and manufacture, which is convenient for maintenance, has low cost, and is convenient for later maintenance processes. Description of the Drawings

[0022] In order to more clearly illustrate the technical solutions in the embodiments of the present invention or the prior art, the following will briefly introduce the drawings required to be used in the description of the embodiments or the prior art. Obviously, the following drawings are only some embodiments of the present invention. For those of ordinary skill in the art, without creative efforts, other drawings can also be obtained based on these drawings.

[0023] Figure 1 It is a schematic structural diagram of the equipment in the specific embodiment of the present invention; Figure 2 It is a block diagram of the constant-temperature control system in the specific embodiment of the present invention; Figure 3 It is a flow chart of the constant-temperature baking time in the specific embodiment of the present invention; Figure 4 It is a schematic diagram of the multi-segment independent temperature control system in the specific embodiment of the present invention.

[0024] Part Name 1. Variable-frequency baking conveyor belt; 2. Hopper; 3. Preheating induced draft fan; 4. Preheating induced draft air duct; 5. Air outlet; 6. First-stage baking hot air constant pressure chamber; 7. First-stage burner; 8. First-stage induced draft fan; 9. First-stage baking pipe; 10. Second-stage baking hot air constant pressure chamber; 11. Second-stage burner; 12. Second-stage induced draft fan; 13. Second-stage baking pipe; 14. Cooling fan; 15. Cooling air duct; 16. Detection probe. Specific Embodiments

[0025] The embodiments of the present invention will be described in detail below. The examples of the embodiments are shown in the drawings. Preferably, the same or similar reference numerals denote the same or similar elements or elements having the same or similar functions throughout. The embodiments described below by referring to the drawings are exemplary and are intended to explain the present invention and should not be construed as limiting the present invention.

[0026] In the description of the present invention, it should be understood that the orientation or positional relationship indicated by the terms "length", "width", "upper", "lower", "front", "rear", "left", "right", "vertical", "horizontal", "top", "bottom", "inner", "outer", etc. are based on the orientation or positional relationship shown in the drawings, and are only for the convenience of describing the present invention and simplifying the description, rather than indicating or implying that the device or element referred to must have a specific orientation, be constructed and operated in a specific orientation, and thus should not be construed as limiting the present invention. In addition, in the description of the present invention, the meaning of "a plurality" is two or more unless otherwise specifically defined.

[0027] Please refer to Figures 1 to 4, the present invention provides a segmented constant temperature baking device for nut butter, comprising: a variable frequency baking conveyor belt 1, the variable frequency baking conveyor belts 1 are arranged in parallel, with corresponding input and output ends formed at both ends, and a hopper 2 is arranged above the input end of the variable frequency baking conveyor belt 1. A baking mechanism is arranged above the variable frequency baking conveyor belt 1. The baking mechanism includes a first-stage baking assembly and a second-stage baking assembly, forming a segmented constant temperature function. A preheating assembly is arranged between the hopper 2 and the variable frequency baking conveyor belt 1. The preheating assembly includes a preheating induced draft fan 3, a preheating induced draft air pipe 4 and an air outlet 5; the preheating induced draft fan 3 is located above the variable frequency baking conveyor belt 1, and its two ends are correspondingly connected with the preheating induced draft air pipe 4 and the air outlet 5. One or more shunt pipes are preset on the preheating induced draft air pipe 4, and the air outlet of the shunt pipe is in a horn-shaped structure. The first-stage baking assembly includes a first-stage baking hot air constant pressure chamber 6, a first-stage burner 7, a first-stage induced draft fan 8 and a first-stage baking pipe 9. The first-stage baking hot air constant pressure chamber 6 is located below the variable frequency baking conveyor belt 1, and a control valve is preset on the first-stage baking hot air constant pressure chamber 6. The first-stage burner 7 is located below the preheating induced draft air pipe 4. The first-stage induced draft fan 8 is located above the first-stage baking hot air constant pressure chamber 6, and its top is connected to the first-stage burner 7 through a pipeline. One or more first-stage baking pipes 9 are arranged on the first-stage baking hot air constant pressure chamber 6, and a control valve is preset on each first-stage baking pipe 9, and the air outlet of each first-stage baking pipe 9 is in a horn-shaped structure. The second-stage baking assembly includes a second-stage baking hot air constant pressure chamber 10, a second-stage burner 11, a second-stage induced draft fan 12 and a second-stage baking pipe 13. The second-stage baking hot air constant pressure chamber 10 is located above the variable frequency baking conveyor belt 1, and a control valve is preset on the second-stage baking hot air constant pressure chamber 10. The second-stage burner 11 is located above the second-stage baking hot air constant pressure chamber 10. The second-stage induced draft fan 12 is located on one side of the second-stage burner 11, and its two ends are correspondingly connected to the second-stage baking hot air constant pressure chamber 10 and the second-stage burner 11 through pipelines. One or more second-stage baking pipes 13 are arranged on the second-stage baking hot air constant pressure chamber 10, and a control valve is preset on each second-stage baking pipe 13, and the air outlet of each second-stage baking pipe 13 is in a horn-shaped structure. The cooling assembly includes a cooling fan 14 and a cooling air pipe 15. The cooling fan 14 is arranged above the variable frequency baking conveyor belt 1, on one side of the second-stage baking hot air constant pressure chamber 10. The cooling air pipe 15 is arranged on the cooling fan 14, and the air outlet of the cooling air pipe 15 is in a horn-shaped structure. Detection probes 16 are correspondingly arranged at the preheating assembly, the first-stage baking assembly, the second-stage baking assembly and the cooling assembly.

[0028] The present invention also provides a method for segmented constant temperature baking of nut butter, comprising the following steps: S1. The screened nut grains are transported to the hopper 2; S2. Evenly spread over the variable frequency baking conveyor belt 1 through the hopper opening; S3. Enter the preheating zone to raise the temperature and remove part of the moisture; S4. Enter the first-stage baking zone and bake in the corresponding constant temperature and constant pressure hot air zone at 120 degrees; S5. Enter the constant temperature and constant pressure hot air zone for baking at 140°C in the second-stage baking; S6. Enter the cooling zone and return to room temperature through the cooling component, and then be transported to the next process through the variable-frequency baking conveyor belt 1 conveying device. Specific embodiments

[0029] In this embodiment: First, transport the screened nut grains to the hopper 2, and the nut grains are evenly spread over the variable-frequency baking conveyor belt 1 through the discharge port at the lower end of the hopper 2; Secondly, start the preheating induced draft fan 3, so that under the action of the exhaust port 5, the preheating induced draft fan 3 blows the wind through the preheating air duct 4 onto the nut grains on the variable-frequency baking conveyor belt 1 to perform the preheating process, thereby removing the moisture in the nut grains to a certain extent; Immediately afterwards, the nut grains are sent to the first-stage baking component area through the variable-frequency baking conveyor belt 1 for first-stage baking in the constant temperature and constant pressure hot air zone at 120°C. During the first-stage baking, the first-stage burner 7 is ignited and the first-stage induced draft fan 8 is turned on, so that the first-stage baking component operates, and hot air is poured into the first-stage baking hot air constant pressure chamber 6. The hot air blows onto the nut grains on the variable-frequency baking conveyor belt 1 through the first-stage baking pipe 9 to perform the first-stage baking process; Next, the nut grains are sent to the second-stage baking component area through the variable-frequency baking conveyor belt 1 again for second-stage baking in the constant temperature and constant pressure hot air zone at 140°C. During the second-stage baking, the second-stage burner 11 is ignited and the second-stage induced draft fan 12 is turned on, so that the second-stage baking component operates, and hot air is poured into the second-stage baking hot air constant pressure chamber 10. The hot air blows onto the nut grains on the variable-frequency baking conveyor belt 1 through the second-stage baking pipe 13 to perform the second-stage baking process; Then, during the baking process of the nut grains, the temperature of the first-stage baking hot air constant pressure chamber 6 and the second-stage baking hot air constant pressure chamber 10 is detected by the detection probe 16, and the flow rate of the hot air is adjusted by the control valves on the first-stage baking pipe 9 and the second-stage baking pipe 13. For example, when the temperature in the first-stage area 2 drops, the opening of the control valve of the first-stage baking hot air constant pressure chamber 6 is adjusted to a larger value, so that the temperature in the first-stage area 2 rises to the baking temperature. The increase in the opening of the control valve of the first-stage baking hot air constant pressure chamber 6 will cause the pressure in the second-stage baking hot air constant pressure chamber 10 to drop, so the opening of the control valve of the first-stage baking hot air constant pressure chamber 6 is reduced to make its pressure rise back to the set value, and vice versa. Such a design can provide hot air with a constant temperature and uniform speed for independent constant temperature baking in each section, so that the nuts are evenly heated, and the ripeness, flavor, and fragrance of the nuts tend to be consistent. And after baking, the moisture content of the nut grains ≤ 3%, ensuring crispness and not easy to mildew. By collecting the humidity of the nut grains after baking, the frequency of the variable-frequency baking conveyor belt 1 can be adjusted. For example, if the detected humidity > 3%, the frequency of the variable-frequency baking conveyor belt 1 is reduced, so as to lengthen the constant temperature baking time, thereby controlling the full baking of the nut grains and making their taste crispy and fragrant; Finally, it is conveyed to the cooling component through the variable-frequency baking conveyor belt 1. During cooling, the wind generated by the cooling fan 14 blows towards the nut grains on the variable-frequency baking conveyor belt 1 through the cooling air duct 15 for the cooling process. After the cooling and temperature reduction are completed, it is conveyed to the next process through the variable-frequency baking conveyor belt 1 again.

[0030] The above-disclosed is only a preferred embodiment of the present invention. Of course, it cannot be used to limit the scope of the rights of the present invention. Those of ordinary skill in the art can understand all or part of the processes of implementing the above embodiments, and the equivalent changes made according to the claims of the present invention still fall within the scope covered by the invention.

Claims

1. A nut butter segmented constant temperature baking device, comprising: A variable frequency baking conveyor belt (1) is arranged in parallel, with two ends corresponding to form an input end and an output end, and a hopper (2) is arranged above the input end of the variable frequency baking conveyor belt (1), and a baking mechanism is arranged above the variable frequency baking conveyor belt (1), characterized in that the baking mechanism includes a first-stage baking component and a second-stage baking component, forming a segmented constant temperature function.

2. The nut butter segmented constant temperature baking device according to claim 1, characterized in that: A preheating component is provided between the hopper (2) and the variable frequency baking conveyor belt (1), and the preheating component comprises a preheating induced draft fan (3), a preheating induced draft duct (4) and an exhaust port (5); the preheating induced draft fan (3) is located above the variable frequency baking conveyor belt (1), and the preheating induced draft duct (4) and the exhaust port (5) are connected to the two ends thereof respectively.

3. The nut butter segmented constant temperature baking device according to claim 2, characterized in that: The preheating air duct (4) is preset with one or more diversion pipes, and the air outlets of the diversion pipes are in a trumpet-shaped structure.

4. The nut butter segmented constant temperature baking device according to claim 1, characterized in that: The one-stage baking component comprises a one-stage baking hot air constant pressure chamber (6), a one-stage burner (7), a one-stage induced draft fan (8) and a one-stage baking tube (9); A first-stage baking hot air constant pressure chamber (6) is located below the variable frequency baking conveyor belt (1), and a control valve is preset on the first-stage baking hot air constant pressure chamber (6); A first stage burner (7) is located below the preheating induced draft pipe (4); A first induced draft fan (8) is located above a first baking hot air constant pressure chamber (6), and a top of the first induced draft fan (8) is connected to a first burner (7) via a pipeline; More than one baking tube (9) is arranged on the baking hot air constant pressure chamber (6), and each baking tube (9) is preset with a control valve, and the air outlet of each baking tube (9) is in a trumpet-shaped structure.

5. The nut butter segmented constant temperature baking device according to claim 1, characterized in that: The two-stage baking component comprises a two-stage baking hot air constant pressure chamber (10), a two-stage burner (11), a two-stage induced draft fan (12) and a two-stage baking tube (13); The second-stage baking hot air constant pressure chamber (10) is located above the variable frequency baking conveyor belt (1), and a control valve is preset on the second-stage baking hot air constant pressure chamber (10); The second-stage burner (11) is located above the second-stage baking hot air constant pressure chamber (10); The second-stage induced draft fan (12) is located on one side of the second-stage burner (11), and its two ends are connected to the second-stage baking hot air constant pressure chamber (10) and the second-stage burner (11) via pipelines; At least one second-stage baking tube (13) is arranged on the second-stage baking hot air constant pressure chamber (10), and each second-stage baking tube (13) is preset with a control valve, and the air outlet of each second-stage baking tube (13) is in a trumpet-shaped structure.

6. The nut butter segmented constant temperature baking device according to claim 1, characterized in that: Also included is a cooling assembly, which includes a cooling fan (14) and a cooling air duct (15); The cooling fan (14) is arranged above the variable frequency baking conveyor belt (1) and is located on one side of the second-stage baking hot air constant pressure chamber (10); The cooling air duct (15) is arranged on the cooling fan (14), and the air outlet of the cooling air duct (15) is a trumpet-shaped structure.

7. The nut butter segmented constant temperature baking device according to claim 1, characterized in that: It also includes a detection probe (16), which is correspondingly arranged at the preheating component, the first-stage baking component, the second-stage baking component and the cooling component.

8. A method for baking nut butter in sections at a constant temperature, characterized in that: The following steps are involved: S1. The screened nuts are transported to the hopper (2); S2. Evenly spread the variable frequency baking conveyor belt (1) through the hopper opening; S3. Enter the preheating zone to increase the temperature and remove some moisture; S4. Enter a baking zone at a constant temperature and pressure of 120 degrees corresponding to baking; S5. Enter the second stage of baking at 140 degrees corresponding constant temperature and pressure hot air zone baking; S6. Enter the cooling zone and cool down to room temperature through the cooling components, and then be transported to the next process through the variable frequency baking conveyor belt (1).

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