Bread dough conveying device for bread production

Abstract

The present invention discloses a bread dough conveying device for bread production, which relates to the technical field of food processing and conveying equipment. The device comprises two groups of independently controlled driving components, auxiliary components, adaptive flexible adjustment components and flipping control components. The auxiliary components and the adaptive flexible adjustment components are respectively arranged on the top of the driving components. With the cooperation of the adaptive flexible adjustment components, the connecting parts accurately adjust the posture of the flexible self-recovering shovel plate so that it can accurately contact the offset bread dough and can be operated in a flexible contact manner, thereby avoiding the damage such as squeezing and scraping of the bread dough caused by traditional rigid correction devices, effectively protecting the integrity and appearance quality of the bread dough, improving the yield of bread, ensuring that the bread dough always maintains the correct position on the conveyor belt, providing stable conveying conditions for subsequent production processes, improving the stability and continuity of production, and timely discovering possible abnormal conditions of the bread dough so that corresponding measures can be taken.

Description

Technical Field

[0001] The present invention relates to the technical field of food processing and conveying equipment, in particular to a bread dough conveying device for bread production. Background Art

[0002] As people's living standards improve, bread, a common food, continues to see growing market demand. Modern bread production is increasingly large-scale and industrialized, placing increasing demands on production efficiency and product quality. The conveying of bread dough is a critical link in the bread production process, connecting all steps in the bread-making process, such as dough fermentation, shaping, baking, and subsequent packaging. An efficient, stable, and quality-guaranteed conveying system for bread dough is crucial for improving overall bread production efficiency and product quality.

[0003] At present, traditional conveying devices mostly use hard conveyor belts or simple roller transmission structures. However, the texture of bread dough is soft, so these hard contact structures are easy to squeeze and scratch the bread dough during the conveying process, causing the bread dough to deform and the surface to be damaged, affecting the appearance and quality of the bread. When conveying on a curve, due to the lack of effective buffering measures, the bread dough is more likely to collide and squeeze with each other, resulting in a large number of defective products. In addition, the bread dough has specific temperature requirements at different production stages. After fermentation and before baking, it is necessary to maintain a suitable temperature to prevent the bread dough from over-fermenting or the temperature from being too low, causing fermentation to stagnate. However, existing conveying devices usually do not have a temperature regulation function and cannot meet the temperature requirements of the bread dough during the conveying process, which will affect the final taste and quality of the bread. Therefore, it is necessary to propose a bread dough conveying device for bread production. Summary of the Invention

[0004] The object of the present invention is to provide a bread dough conveying device for bread production, so as to solve the problem proposed in the above background technology that traditional conveying devices mostly adopt hard conveyor belts or simple roller transmission structures, and the bread dough is soft in texture, so that during the conveying process, these hard contact structures are easy to squeeze and scratch the bread dough, causing the bread dough to deform and the surface to be damaged, affecting the appearance and quality of the bread. When conveying in a curve, due to the lack of effective buffering measures, the bread dough is more likely to collide and squeeze with each other, resulting in a large number of defective products, and the bread dough has specific requirements for temperature at different production stages. After fermentation and before baking, it is necessary to maintain a suitable temperature to prevent the bread dough from over-fermenting or the temperature from being too low to cause fermentation stagnation, but the existing conveying devices usually do not have a temperature regulation function, and cannot meet the temperature requirements of the bread dough during the conveying process, which will affect the final taste and quality of the bread.

[0005] To achieve the above objectives, the present invention provides the following technical solutions: a bread dough conveying device for bread production, comprising two sets of independently controlled drive assemblies, an auxiliary assembly, an adaptive flexible adjustment assembly, and a flipping control assembly, wherein the auxiliary assembly and the adaptive flexible adjustment assembly are respectively mounted on top of the drive assemblies for adjusting the conveyance of the bread dough, and the flipping control assembly is mounted on a path between the two sets of independently controlled drive assemblies for flipping the bread dough;

[0006] The adaptive flexible adjustment component has a flexible self-recovering shovel plate, and a plurality of anti-slip protrusions are provided on its surface, which are used to flexibly push and correct the position of the bread dough that is offset during the conveying process;

[0007] The flipping control component has several micro-electromagnetic control guide rods, the connection ends of several of the micro-electromagnetic control guide rods are connected to logic controllers, and the ends of several of the micro-electromagnetic control guide rods are provided with magnetic field adjustment heads, which are used to micro-vibrate the gluten network inside the bread dough when the bread dough is flipped.

[0008] Preferably, the adaptive flexible adjustment component further includes a double gear rail, an auxiliary arc guide frame is installed at the side end of the double gear rail, a sliding saddle is installed on the outside of the double gear rail and the auxiliary arc guide frame, a driving gear structure is installed at the side end of the sliding saddle, the driving pinion in the driving gear structure is meshed with the double gear rail, a first shaft joint arm is installed at the top end of the sliding saddle, and a circular rotation structure is installed at the end of the first shaft joint arm.

[0009] Preferably, the output end of the circular rotating structure is connected to a connecting arm, an actuator gas rod is installed at the bottom end of the connecting arm, a rotating joint is installed at the bottom of the frame of the connecting arm, an electromagnetic telescopic rod is symmetrically installed at the side end of the rotating joint, and the side end of the connecting arm is rotatably connected to a connecting piece, the connecting piece and the side end of the electromagnetic telescopic rod are connected to the back surface of the flexible self-recovering shovel plate, and a high-precision pressure sensor is installed inside the flexible self-recovering shovel plate.

[0010] Preferably, the flipping control assembly further includes a mounting frame, a driving cylinder is mounted on the side end of the mounting frame, the output end of the driving cylinder is connected to a transmission rod, the bottom connecting end of the transmission rod is rotatably connected to a universal joint, the side end of the universal joint is connected to a rotating shaft, and the outer sleeve of the rotating shaft is provided with a flipping structure.

[0011] Preferably, several of the micro-electromagnetic control guide rods are installed on the contact surface of the flip structure, and the logic controller is installed inside the flip structure, and logically controls the telescopic stroke positioning operation of the magnetic field adjustment head driven by the several micro-electromagnetic control guide rods. A frame is installed on the outside of the flip structure, and a cross-screw guide rail is installed inside the top of the frame. The bottom of the cross-screw guide rail is slidably connected to a sliding block, and a puncture probe is installed at the bottom of the sliding block. A pH sensor, a gas pressure sensor and a temperature and humidity sensor are installed inside the puncture probe.

[0012] Preferably, a first flexible conveying structure and a second flexible conveying structure are respectively installed at the bottom of the driving component, the flipping control component is installed on the path between the first flexible conveying structure and the second flexible conveying structure, and the driving component is respectively installed on the inner ring diameter and the outer ring diameter along the trajectories of the first flexible conveying structure and the second flexible conveying structure.

[0013] Preferably, elastic buffer pads are installed on the surfaces of the first flexible conveying structure and the second flexible conveying structure, the first flexible conveying structure and the second flexible conveying structure form an arc structure, and a curve flexible buffer structure is installed at the connecting end of the first flexible conveying structure and the second flexible conveying structure. The curve flexible buffer structure is composed of elastic buffer material and a guide plate, and is used to flexibly guide and buffer the bread embryos at the turning point of the conveying path.

[0014] Preferably, a quality inspection structure is installed at the side end of the second flexible conveying structure. The quality inspection structure is installed on the conveying path and is used to detect the size, weight and appearance defects of the bread dough and automatically remove unqualified products.

[0015] Preferably, the driving assembly includes a track gear rod, the outside of the track gear rod is slidably connected to a positioning sliding block, the side end of the positioning sliding block is fastened to a sleeve frame, two groups of micro pulleys are symmetrically installed on both sides of the inner wall of the positioning sliding block, and a driving servo motor is installed inside the sleeve frame.

[0016] Preferably, the output end of the driving servo motor is connected to a worm gear structure, and a rotating gear is installed at the connecting end of the worm gear structure, and the rotating gear is meshed with the track gear rod.

[0017] Compared with the prior art, the present invention has the following beneficial effects:

[0018] In the present invention, with the cooperation of the adaptive flexible adjustment component, when the whole pushes and corrects the bread dough with position displacement, the driving motor of the driving gear structure is started, the driving pinion is driven to rotate on the double gear rail, and the sliding saddle is driven to move along the double gear rail and the auxiliary arc guide frame. When the sliding saddle moves, the first shaft section arm moves accordingly, and the circumferential rotation structure at its end rotates according to the instruction of the external PLC controller to adjust the angle of the connecting arm. The executive gas rod at the bottom end of the connecting arm is extended and retracted as needed to further adjust the height and rotation angle of the flexible self-recovering shovel plate to fit the elastic buffer pad. At the same time, the electromagnetic extension and retraction of the side end of the rotating section The rod extends and retracts according to the signal of the external PLC controller, and the posture of the flexible self-recovering shovel is accurately adjusted through the connecting parts, so that it can accurately contact the offset bread dough. It can operate in a flexible contact manner, avoiding the damage to the bread dough caused by traditional rigid correction devices such as squeezing and scratching, effectively protecting the integrity and appearance quality of the bread dough, improving the yield of bread, ensuring that the bread dough always maintains the correct position on the conveyor belt, providing stable transportation conditions for subsequent production processes, improving the stability and continuity of production, and being able to promptly detect possible abnormal conditions of the bread dough, such as bread dough that is too hard or too soft, so that corresponding measures can be taken. BRIEF DESCRIPTION OF THE DRAWINGS

[0019] Figure 1 This is a schematic structural diagram of a bread dough conveying device for bread production according to the present invention;

[0020] Figure 2 This is a schematic side view of a bread dough conveying device for bread production according to the present invention;

[0021] Figure 3 This is a schematic diagram of the separation structure of a driving component in a bread dough conveying device for bread production according to the present invention;

[0022] Figure 4 This is a schematic structural diagram of auxiliary components in a bread dough conveying device for bread production according to the present invention;

[0023] Figure 5 This is a schematic structural diagram of an adaptive flexible adjustment component in a bread dough conveying device for bread production according to the present invention;

[0024] Figure 6 This is an enlarged structural schematic diagram of point A in a bread dough conveying device for bread production according to the present invention;

[0025] Figure 7 This is a schematic structural diagram of a flipping control assembly in a bread dough conveying device for bread production according to the present invention;

[0026] Figure 8 The present invention is a bread dough conveying device for bread production Figure 7 Schematic diagram of the enlarged structure at point B.

[0027] In the figure: 100, first flexible conveying structure; 200, second flexible conveying structure; 300, flip control assembly; 301, mounting frame; 302, driving cylinder; 303, transmission rod; 304, universal ball joint; 305, frame; 306, puncture probe; 307, flip structure; 308, logic controller; 309, micro electromagnetic control guide rod; 400, quality detection structure; 500, elastic buffer pad; 600, bend flexible buffer structure; 700, driving assembly; 701, track gear rod; 702, sleeve frame; 703, positioning slide block; 704, micro pulley; 705, driving servo Servo motor; 706, worm gear structure; 707, rotating gear; 800, auxiliary component; 801, second shaft arm; 802, circular rotation actuator; 803, telescopic guide suction head; 804, suction pump box; 805, humidity adjustment structure; 806, flexible pumping structure; 900, adaptive flexible adjustment component; 901, double gear rail; 902, auxiliary arc guide frame; 903, driving gear structure; 904, first shaft arm; 905, flexible self-recovering shovel plate; 906, executive gas rod; 907, connecting arm frame; 908, connecting piece; 909, rotating joint; 910, electromagnetic telescopic rod. DETAILED DESCRIPTION

[0028] The following will clearly and completely describe the technical solutions in the embodiments of the present invention in conjunction with the accompanying drawings. Obviously, the implementation regulations described are only part of the embodiments of the present invention, not all of the embodiments. All other embodiments obtained by ordinary technicians in this field based on the embodiments of the present invention without making any creative efforts shall fall within the scope of protection of the present invention.

[0029] In the food processing industry, the conveying of bread dough plays a crucial role in the final quality of bread. However, traditional bread dough conveying devices have many practical problems and cannot meet the high-quality and high-efficiency requirements of modern bread production.

[0030] 1. Problems with existing technologies

[0031] Bread dough is easily damaged and deformed: Traditional conveying devices often use hard materials and simple transmission structures, which makes bread dough extremely susceptible to compression and collision during transportation. During conveying on curved paths, due to the lack of effective buffering and guiding measures, bread dough is squeezed against each other, resulting in frequent deformation and breakage, seriously affecting the appearance and quality of the bread.

[0032] The conveying process lacks precise adjustment: Existing conveying devices struggle to precisely adjust to the actual conditions of the dough. The dough becomes softer after fermentation, requiring higher speed and position during conveying. However, conventional devices are unable to sense the dough's condition in real time and adjust accordingly. This leads to problems such as dough drift and accumulation during conveying, reducing production efficiency.

[0033] Inadequate hygiene: Bread production requires extremely high sanitation standards, but traditional conveyor belt cleaning methods are relatively simple, making it difficult to completely remove impurities such as bread crumbs and grease from the conveyor belt. This accumulated impurities not only breed bacteria and contaminate subsequent bread dough, but also affect the normal operation of the conveyor belt, increasing equipment maintenance costs.

[0034] Unable to meet diverse production needs: As consumer demand for bread becomes increasingly diverse, the shapes, sizes, and production processes of bread dough also vary. Traditional conveying devices, with their single function, are unable to adapt to the conveying requirements of different types of bread dough, limiting product innovation and production expansion for bread manufacturers.

[0035] The present invention is completed in order to solve the problems of the prior art. Figure 1 and Figure 2 As shown: A bread dough conveying device for bread production, including two sets of independently controlled drive components 700, an auxiliary component 800, an adaptive flexible adjustment component 900 and a flipping control component 300. The auxiliary component 800 and the adaptive flexible adjustment component 900 are respectively arranged on the top of the drive component 700 for adjusting the conveying of the bread dough. The flipping control component 300 is arranged on the path between the two sets of independently controlled drive components 700 for flipping the bread dough.

[0036] Specifically: when the bread dough is conveyed, the independent drive control of the driving component 700 is utilized to enable the auxiliary component 800 and the adaptive flexible adjustment component 900 to adjust the bread dough respectively (for example, the flexible self-recovering shovel plate 905 in the adaptive flexible adjustment component 900 is made of a new type of silicone composite material. This material not only has good flexibility and can effectively buffer the impact force when contacting the bread dough, but also has excellent self-recovery properties. Even after frequent use, it can quickly recover to its original state, so that the flexible self-recovering shovel plate 905 can quickly move to the appropriate position and gently push the bread dough back to the correct conveying track). The auxiliary component 800 absorbs the crumbs generated during the conveying of the bread dough during or after the conveying operation and prevents the surface of the bread dough from drying out. The flipping control component 300 is adjusted according to actual needs to ensure smooth and accurate flipping.

[0037] In some embodiments, according to Figure 5 and Figure 6 As shown, the adaptive flexible adjustment component 900 has a flexible self-recovering shovel plate 905, and a plurality of anti-slip protrusions are provided on its surface for flexibly pushing and correcting the position of the bread dough that is offset during the conveying process.

[0038] The adaptive flexible adjustment component 900 further includes a dual gear rail 901, an auxiliary arc guide frame 902 is installed at the side end of the dual gear rail 901, a sliding saddle is installed on the outside of the dual gear rail 901 and the auxiliary arc guide frame 902, a driving gear structure 903 is installed at the side end of the sliding saddle, the driving pinion in the driving gear structure 903 is meshed with the dual gear rail 901, a first shaft arm 904 is installed at the top end of the sliding saddle, and a circular rotation structure is installed at the end of the first shaft arm 904.

[0039] The output end of the circular rotating structure is connected to a connecting arm 907, the bottom end of which is provided with an actuator gas rod 906, a rotating joint 909 is provided at the bottom of the frame of the connecting arm 907, and an electromagnetic telescopic rod 910 is symmetrically provided at the side end of the rotating joint 909. The side end of the connecting arm 907 is rotatably connected with a connecting piece 908, and the side ends of the connecting piece 908 and the electromagnetic telescopic rod 910 are connected to the back surface of the flexible self-recovering shovel plate 905. A high-precision pressure sensor is installed inside the flexible self-recovering shovel plate 905.

[0040] To be more specific: after the bread embryo starts to be transported on the first flexible conveying structure 100 and the second flexible conveying structure 200, the optical fiber refractive index sensor installed on both sides of the first flexible conveying structure 100 and the second flexible conveying structure 200 monitors the position information of the bread embryo in real time. Once the position deviation of the bread embryo is detected, the optical fiber refractive index sensor transmits the signal to the external PLC controller.

[0041] Then, after receiving the signal, the external PLC controller starts the driving motor of the driving gear structure 903, driving the small gear to rotate on the dual gear rail 901, driving the sliding saddle to move along the dual gear rail 901 and the auxiliary arc guide frame 902. While the sliding saddle moves, the first shaft arm 904 moves accordingly, and the circular rotating structure at its end rotates according to the instructions of the external PLC controller to adjust the angle of the connecting arm 907. The execution gas rod 906 at the bottom end of the connecting arm 907 is extended and retracted as needed to further adjust the height and rotation angle of the flexible self-recovering shovel 905 to fit the elastic buffer pad 500. At the same time, the electromagnetic telescopic rod 910 at the side end of the rotating joint 909 is extended and retracted according to the signal of the external PLC controller, and the posture of the flexible self-recovering shovel 905 is accurately adjusted through the connecting piece 908 so that it can accurately contact the offset bread embryo.

[0042] Afterwards, when the flexible self-recovering shovel plate 905 contacts the offset bread dough, the anti-skid protrusions on its surface increase the friction with the bread dough to prevent the bread dough from slipping during the pushing process. Since the flexible self-recovering shovel plate 905 is made of flexible material, it can automatically adapt to the shape and texture of the bread dough when pushing the bread dough, and push the bread dough back to the correct conveying track with a gentle force to avoid damage to the bread dough. Alternatively, the flexible self-recovering shovel plate 905 is located in advance at the front end of the offset bread dough, and under the driving force of the first flexible conveying structure 100 and the second flexible conveying structure 200, the offset bread dough automatically enters the flexible self-recovering shovel plate 905, and then the flexible self-recovering shovel plate 905 is driven by the above structure to reposition the offset bread dough and ensure orderly and spaced conveyance. In the pushing process, the high-precision pressure sensor inside the flexible self-recovering shovel plate 905 monitors the pressure between it and the bread dough in real time, and feeds back the pressure data to the external PLC controller. The external PLC controller adjusts the extension and retraction amount of the electromagnetic telescopic rod 910, the extension and retraction length of the execution air rod 906, and the rotation angle of the circular rotating structure in real time according to the pressure data to ensure a smooth and precise pushing process. For example, if the bread dough deviates to the left, the external PLC controller will control the driving gear structure 903 to move the sliding saddle to the left, and adjust other components at the same time so that the flexible self-recovering shovel 905 can contact and push the bread dough from the left. Or if the pressure is too large, it means that the flexible self-recovering shovel 905 exerts too much force on the bread dough, which may damage the bread dough. The external PLC controller will instruct the electromagnetic telescopic rod 910 to shorten and reduce the pressure of the flexible self-recovering shovel 905 on the bread dough. If the pressure is too small, it means that the pushing may be unstable or the bread dough may not be fully contacted. The external PLC controller will instruct the electromagnetic telescopic rod 910 to extend or adjust other components to increase the contact pressure between the flexible self-recovering shovel 905 and the bread dough to ensure stable pushing.

[0043] This allows the entire system to push and correct the displaced bread dough in a flexible contact manner, avoiding damage to the bread dough such as squeezing and scratching caused by traditional rigid correction devices, effectively protecting the integrity and appearance quality of the bread dough, improving the yield of bread, ensuring that the bread dough always maintains the correct position on the conveyor belt, providing stable transportation conditions for subsequent production processes, improving the stability and continuity of production, and being able to promptly detect possible abnormal conditions of the bread dough, such as bread dough that is too hard or too soft, so that corresponding measures can be taken.

[0044] In some embodiments, according to Figure 7 and Figure 8As shown, the flipping control component 300 has a number of micro-electromagnetic control rods 309, the connection ends of the several micro-electromagnetic control rods 309 are connected to the logic controller 308, and the ends of the several micro-electromagnetic control rods 309 are provided with magnetic field control heads, which are used to micro-vibrate the gluten network inside the bread dough when the bread dough is flipped (the magnetic field control head is set in a flat disc shape, which can micro-vibrate the gluten network inside the bread dough more evenly without damaging the bread dough).

[0045] The flipping control assembly 300 further includes a mounting frame 301, a driving cylinder 302 is mounted on the side end of the mounting frame 301, the output end of the driving cylinder 302 is connected to a transmission rod 303, the bottom connecting end of the transmission rod 303 is rotatably connected to a universal joint 304, the side end of the universal joint 304 is connected to a rotating shaft, and the outer sleeve of the rotating shaft is provided with a flipping structure 307.

[0046] A number of micro-electromagnetic control guide rods 309 are installed on the contact surface of the flip structure 307, and the logic controller 308 is installed inside the flip structure 307, and logically controls the telescopic stroke positioning operation of the magnetic field adjustment head driven by the micro-electromagnetic control guide rods 309. A frame 305 is installed on the outside of the flip structure 307, and a cross-screw guide rail is installed inside the top of the frame 305. The bottom of the cross-screw guide rail is slidably connected to a sliding block, and a puncture probe 306 is installed at the bottom of the sliding block. A pH sensor, a gas pressure sensor and a temperature and humidity sensor are installed inside the puncture probe 306.

[0047] More specifically: when the bread dough is delivered to the position of the flipping control component 300, the puncture probe 306 slides on the cross-screw guide rail, accurately descends to the surface of the bread dough and penetrates (the penetration depth is preset by the logic controller 308 according to the type of bread dough).

[0048] The pH sensor monitors the internal pH of the bread dough in real time (the pH value of normally fermented dough is about 5.0-5.5), the gas pressure sensor detects the carbon dioxide pressure produced by fermentation (to determine the degree of fermentation), and the temperature and humidity sensor measures the internal temperature of the bread dough (the ideal fermentation temperature is about 26-28℃).

[0049] All data are transmitted to the logic controller 308 in real time, and the logic controller 308 calculates the optimal turning time and electromagnetic parameters based on a preset algorithm (such as a fermentation curve matched according to bread variety and weight).

[0050] Then, the driving cylinder 302 drives the flipping structure 307 to rotate through the transmission rod 303, so that the bread dough in the conveying process enters the surface of the flipping structure 307, and during the continuous rotation (the driving cylinder 302 retracts, and the flipping structure 307 is driven by the universal joint 304 to rotate 180° around the rotation axis (the rotation speed is about 5-10° / second, and the acceleration sensor accurately feeds back to complete the flipping action), and in this process, the flat disc-shaped magnetic field adjustment head of the micro electromagnetic control guide rod 309 lightly touches the surface of the bread dough (the contact pressure is controlled by the pressure sensor feedback to avoid crushing the dough).

[0051] That is, the logic controller 308 activates the micro-electromagnetic control guide rod 309 to generate an alternating electromagnetic field with a frequency of 50-200Hz and an intensity of 0.1-0.5mT (the parameters are dynamically adjusted according to the real-time status of the bread dough). The flat design of the magnetic field adjustment head ensures that the magnetic field acts evenly on the surface of the bread dough at a depth of 3-5mm, causing the gluten network to produce controllable micro-vibrations, relaxing the internal stress of the dough, and reducing the risk of tearing when turning over. During the micro-vibration process, the logic controller 308 continuously receives data from the puncture probe 306. If abnormal dough elasticity is detected (such as the pressure change rate exceeds the threshold), the electromagnetic field parameters are automatically adjusted (such as increasing the frequency or reducing the intensity).

[0052] The driving cylinder 302 retracts and drives the flipping structure 307 to rotate 180° around the rotation axis through the universal ball joint 304 (the rotation speed is about 5-10° / second, precisely controlled by the servo motor), completing the flipping action.

[0053] After flipping, the puncture probe 306 can be used to collect data to verify the flipping effect (such as the pH value fluctuation does not exceed 0.2, and the pressure recovers to ±10% of the flipping front value), and the electromagnetic control guide rod 309 is again used to drive the magnetic field adjustment head to a depth of 3-5mm on the surface of the bread dough, such as (after proofing), using the magnetic field adjustment head to promote uniform gas distribution inside the bread dough.

[0054] After the turning is completed, the cross screw guide rail drives the puncture probe 306 to move to the clean area, and is disinfected by external high-pressure airflow and ultraviolet light to avoid cross contamination.

[0055] If the puncture probe 306 detects that the bread dough hardness is higher than a preset value (eg, peak pressure > 20 kPa), the logic controller 308 extends the micro-vibration time by 10-15 seconds or increases the electromagnetic field intensity by 0.05 mT.

[0056] Alternatively, during the fermentation stage, when the pH value is lower than 4.8 (too acidic), the turning speed is automatically reduced (e.g., from 8° / second to 5° / second), and moisturizing spray is added through the humidity regulating structure 805 after turning.

[0057] The overall micro-vibration pre-treatment makes the gluten network more flexible, and the breakage rate of the bread dough is reduced by more than 30% during the turning process. The electromagnetic field is used to promote uniform distribution of gas inside the dough. The pores of the finished bread are more delicate and the volume expansion rate is increased by 15%, which helps to improve the subsequent bread quality.

[0058] In some embodiments, according to Figures 1-4 As shown, the bottom of the driving component 700 is respectively installed with a first flexible conveying structure 100 and a second flexible conveying structure 200, the flipping control component 300 is installed on the middle path of the first flexible conveying structure 100 and the second flexible conveying structure 200, and the driving component 700 is respectively installed on the inner circle diameter and the outer circle diameter along the trajectory of the first flexible conveying structure 100 and the second flexible conveying structure 200.

[0059] Elastic buffer pads 500 are installed on the surface of the first flexible conveying structure 100 and the second flexible conveying structure 200. The first flexible conveying structure 100 and the second flexible conveying structure 200 form an arc structure. A curve flexible buffer structure 600 is installed at the connecting end of the first flexible conveying structure 100 and the second flexible conveying structure 200. The curve flexible buffer structure 600 is composed of elastic buffer material and a guide plate, and is used to flexibly guide and buffer the bread embryos at the turning point of the conveying path.

[0060] A quality inspection structure 400 is installed at the side end of the second flexible conveying structure 200. The quality inspection structure 400 is installed on the conveying path and is used to detect the size, weight and appearance defects of the bread dough and automatically remove unqualified products.

[0061] The driving assembly 700 includes a track gear rod 701, the outer side of the track gear rod 701 is slidably connected to a positioning sliding block 703, the side end of the positioning sliding block 703 is fastened to a sleeve frame 702, two sets of micro pulleys 704 are symmetrically installed on both sides of the inner wall of the positioning sliding block 703, and a driving servo motor 705 is installed inside the sleeve frame 702.

[0062] The output end of the driving servo motor 705 is connected to a worm gear structure 706 . A rotating gear 707 is installed at the connecting end of the worm gear structure 706 . The rotating gear 707 is meshed with the track gear rod 701 .

[0063] The auxiliary component 800 includes a second joint arm 801, and a circular rotation actuator 802 is installed at the end of the second joint arm 801. The side ends of the circular motion actuator 802 are respectively installed with a telescopic guide suction head 803 and a humidity adjustment structure 805. The telescopic guide suction head 803 is composed of a miniature telescopic rod and a guide suction head. The connecting end of the telescopic guide suction head 803 is connected to the suction pump box 804 through a hose. The bottom end of the humidity adjustment structure 805 is connected to a flexible pumping structure 806. The humidity adjustment structure 805 is composed of an ultrasonic atomizer and a moisture absorption device, which realizes two-way adjustment of the humidity of the conveying environment to avoid the surface of the bread embryo from drying out or being too moist, thereby ensuring the taste and texture of the bread embryo.

[0064] Specifically: the driving servo motor 705 in the driving component 700 is started, driving the worm gear structure 706 to operate, and then the rotating gear 707 rolls on the track gear rod 701. Since the positioning sliding block 703 is connected to the rotating gear 707, and the positioning sliding block 703 slides on the track gear rod 701 through the micro pulley 704, the driving component 700 will move along the trajectory of the first flexible conveying structure 100 and the second flexible conveying structure 200. During the movement, the driving component 700 drives the auxiliary component 800 and the adaptive flexible adjustment component 900 to convey on the travel trajectory on the side of the first flexible conveying structure 100 and the second flexible conveying structure 200. For example, in the stage when the texture of the bread embryo is relatively fragile after fermentation, the operating speed of the first flexible conveying structure 100 and the second flexible conveying structure 200 is reduced to avoid deformation of the bread embryo due to excessive speed; and after the bread embryo is initially shaped, the moving speed is appropriately increased to speed up the production rhythm.

[0065] When the bread embryo is transported to the bend of the first flexible conveying structure 100 and the second flexible conveying structure 200, the bend flexible buffer structure 600 begins to play a role. The bend flexible buffer structure 600, which is composed of elastic buffer material and guide plate, can flexibly guide the bread embryo. The guide plate guides the bread embryo along the trajectory of the bend to prevent the bread embryo from deviating from the conveying path. The elastic buffer material buffers the impact force generated by inertia of the bread embryo at the bend to prevent the bread embryo from colliding with each other or colliding with the conveying structure and being damaged. At the same time, the elastic buffer pad 500 on the surface of the first flexible conveying structure 100 and the second flexible conveying structure 200 can also play a buffering and protective role for the bread embryo during the entire conveying process, reducing the vibration and impact of the bread embryo. After that, the bread embryo continues to be transported to the quality inspection structure 400 at the side end of the second flexible conveying structure 200. The quality inspection structure 400 is used to detect the size, weight and appearance defects of the bread embryo. For example, the size of the bread embryo is detected by a laser measuring device, the weight of the bread embryo is measured by a weighing sensor, and the appearance of the bread embryo is detected with the help of image recognition technology. If it is detected that the bread dough does not meet the quality standards, the quality detection structure 400 will automatically reject the unqualified products to ensure that the bread dough delivered subsequently is of qualified quality.

[0066] The second joint arm 801 of the auxiliary component 800 rotates under the drive of the circular rotating actuator 802, so that the telescopic guide suction head 803 and the humidity adjustment structure 805 move to the appropriate position, and the micro telescopic rod of the telescopic guide suction head 803 is extended, and the guide suction head is close to the surface of the conveyor belt. The suction pump box 804 generates suction, and the bread crumbs and other debris on the conveyor belt are sucked and cleaned through the hose to keep the conveyor belt clean. According to the work requirements, the humidity adjustment structure 805 can be bidirectionally adjusted according to the humidity of the conveying environment. When the ambient humidity is low, the flexible pumping structure 806 transports the liquid to the ultrasonic atomizer of the humidity adjustment structure 805. The ultrasonic atomizer atomizes the liquid and releases it into the conveying environment to increase the humidity When the ambient humidity is too high, the hygroscopic material of the humidity regulating structure 805 absorbs excess moisture, reducing the ambient humidity, thereby ensuring the taste and texture of the bread dough. (That is, the humidity regulating structure 805 monitors the humidity of the transportation environment in real time through a built-in humidity sensor. When the humidity sensor detects that the humidity deviates from the preset range, it transmits a signal to the external PLC controller. The external PLC controller controls the flow rate of the flexible pumping structure 806 and the operating frequency of the ultrasonic atomizer according to the magnitude and direction of the humidity deviation, accurately adjusting the amount of moisture released into the environment, or controlling the working state of the hygroscopic material to increase or decrease moisture absorption, thereby achieving dynamic adjustment of the humidity of the transportation environment and ensuring that the humidity is always within a range suitable for the storage and transportation of bread dough).

[0067] When the bread dough reaches the flipping control assembly 300, it begins operating. A drive cylinder 302 on a mounting frame 301 pushes a transmission rod 303, which, via a universal joint 304, drives a flipping mechanism 307 to flip the bread dough. During this process, the magnetic field regulating head of a micro-electromagnetic control guide rod 309 micro-vibrates the gluten network within the bread dough, minimizing deformation during flipping. After flipping, the bread dough continues to be transported on the conveying mechanism.

[0068] The flexible design of the first flexible conveying structure 100, the second flexible conveying structure 200 and the curved flexible buffer structure 600 and the setting of the elastic buffer pad 500 effectively reduce the collision and extrusion of the bread embryo during the conveying process, reduce the breakage rate of the bread embryo, and protect the integrity and appearance quality of the bread embryo. The humidity regulating structure 805 adjusts the humidity of the conveying environment in two directions, avoids the surface of the bread embryo from drying out or being too wet, ensures the taste and texture of the bread embryo, improves the final quality of the bread, reduces manual intervention, improves production efficiency, and adapts to the needs of large-scale bread production.

[0069] The wiring diagram of the high-precision pressure sensor, pH sensor, gas pressure sensor, temperature and humidity sensor and logic controller 308 in the present invention is common knowledge in the field, and its working principle is a well-known technology. The model is selected according to the actual use, so the control method and wiring layout of the high-precision pressure sensor, pH sensor, gas pressure sensor, temperature and humidity sensor and logic controller 308 will not be explained in detail.

[0070] Although the present invention has been described in detail with reference to the aforementioned embodiments, it is still possible for those skilled in the art to modify the technical solutions described in the aforementioned embodiments, or to make equivalent substitutions for some of the technical features therein. Any modifications, equivalent substitutions, improvements, etc. made within the spirit and principles of the present invention should be included in the scope of protection of the present invention.

Claims

1. A bread dough conveying device for bread production, characterized by: The invention comprises two sets of independently controlled driving components (700), an auxiliary component (800), an adaptive flexible adjustment component (900) and a flipping control component (300), wherein the auxiliary component (800) and the adaptive flexible adjustment component (900) are respectively arranged on the top of the driving component (700) and are used to adjust the conveyance of the bread dough, and the flipping control component (300) is arranged on the path between the two sets of independently controlled driving components (700) and is used to flip the bread dough; The adaptive flexible adjustment component (900) has a flexible self-recovering shovel plate (905), and a plurality of anti-slip protrusions are provided on the surface thereof, for flexibly pushing and correcting the position of bread embryos that have shifted during transportation. A high-precision pressure sensor is installed inside the flexible self-recovering shovel plate (905). Since the flexible self-recovering shovel plate (905) is made of flexible material, the high-precision pressure sensor monitors the pressure between the bread embryo in real time and cooperates with the pressure between the bread embryo and the bread embryo. When pushing the bread embryo, the high-precision pressure sensor automatically adapts to the shape and texture of the bread embryo and pushes the bread embryo back to the correct transportation track with a gentle force. The flipping control assembly (300) comprises a plurality of micro electromagnetic control guide rods (309), the connection ends of the plurality of micro electromagnetic control guide rods (309) being connected to a logic controller (308), and the ends of the plurality of micro electromagnetic control guide rods (309) being provided with magnetic field adjustment heads for micro-vibrating the gluten network inside the bread dough when the bread dough is flipped; The bottom of the driving component (700) is respectively provided with a first flexible conveying structure (100) and a second flexible conveying structure (200), and the driving component (700) is respectively provided on the inner ring diameter and the outer ring diameter along the tracks of the first flexible conveying structure (100) and the second flexible conveying structure (200), and the first flexible conveying structure (100) and the second flexible conveying structure (200) form an arc structure, and the connecting end of the first flexible conveying structure (100) and the second flexible conveying structure (200) is provided with a curved flexible buffer structure (600), and the curved flexible buffer structure (600) is composed of an elastic buffer material and a guide plate, and is used for flexibly guiding and buffering the bread embryos at the turning point of the conveying path.

2. The bread dough conveying device for bread production according to claim 1, characterized in that: The adaptive flexible adjustment component (900) further includes a double gear rail (901), an auxiliary arc guide frame (902) is installed at the side end of the double gear rail (901), a sliding saddle is installed outside the double gear rail (901) and the auxiliary arc guide frame (902), a driving gear structure (903) is installed at the side end of the sliding saddle, a driving pinion in the driving gear structure (903) is meshed with the double gear rail (901), a first shaft joint arm (904) is installed at the top end of the sliding saddle, and a circular rotation structure is installed at the end of the first shaft joint arm (904).

3. The bread dough conveying device for bread production according to claim 2, characterized in that: The output end of the circular rotating structure is connected to a connecting arm (907), the bottom end of the connecting arm (907) is provided with an executing gas rod (906), the bottom of the frame of the connecting arm (907) is provided with a rotating joint (909), the side end of the rotating joint (909) is symmetrically provided with an electromagnetic telescopic rod (910), the side end of the connecting arm (907) is rotatably connected to a connecting piece (908), and the side end of the connecting piece (908) and the electromagnetic telescopic rod (910) are connected to the back surface of the flexible self-recovering shovel plate (905).

4. The bread dough conveying device for bread production according to claim 1, characterized in that: The flip control assembly (300) further includes a mounting frame (301), a driving cylinder (302) is mounted on the side end of the mounting frame (301), an output end of the driving cylinder (302) is connected to a transmission rod (303), a bottom connection end of the transmission rod (303) is rotatably connected to a universal joint (304), a side end of the universal joint (304) is connected to a rotating shaft, and an outer sleeve of the rotating shaft is provided with a flip structure (307).

5. The bread dough conveying device for bread production according to claim 1, characterized in that: A plurality of the micro-electromagnetic control guide rods (309) are installed on the contact surface of the flip structure (307), and the logic controller (308) is installed inside the flip structure (307) and performs logic control on the telescopic stroke positioning operation of the magnetic field adjustment head driven by the plurality of the micro-electromagnetic control guide rods (309). A frame (305) is installed outside the flip structure (307), and a cross screw guide rail is installed inside the top of the frame (305). The bottom of the cross screw guide rail is slidably connected to a sliding block, and a puncture probe (306) is installed at the bottom of the sliding block. A pH sensor, a gas pressure sensor and a temperature and humidity sensor are installed inside the puncture probe (306).

6. The bread dough conveying device for bread production according to claim 1, characterized in that: The flipping regulating component (300) is arranged on a path between the first flexible conveying structure (100) and the second flexible conveying structure (200).

7. The bread dough conveying device for bread production according to claim 6, characterized in that: Elastic buffer pads (500) are installed on the surfaces of the first flexible conveying structure (100) and the second flexible conveying structure (200).

8. The bread dough conveying device for bread production according to claim 7, characterized in that: A quality detection structure (400) is installed at the side end of the second flexible conveying structure (200). The quality detection structure (400) is installed on the conveying path and is used to detect the size, weight and appearance defects of the bread dough and automatically reject unqualified products.

9. The bread dough conveying device for bread production according to claim 6, characterized in that: The driving assembly (700) includes a track gear rod (701), the outer portion of the track gear rod (701) is slidably connected to a positioning sliding block (703), the side end of the positioning sliding block (703) is fastened to a sleeve frame (702), two groups of micro pulleys (704) are symmetrically arranged on both sides of the inner wall of the positioning sliding block (703), and a driving servo motor (705) is arranged inside the sleeve frame (702).

10. The bread dough conveying device for bread production according to claim 9, characterized in that: The output end of the driving servo motor (705) is connected to a worm gear structure (706), and a rotating gear (707) is installed at the connection end of the worm gear structure (706). The rotating gear (707) is meshed with the track gear (701).

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