Dough leavening device with constant temperature and humidity function

Abstract

The present application relates to the dough processing technical field, particularly to a dough fermentation device with constant temperature and humidity function, including processing bin, the top of processing bin is provided with transparent sealing cover for sealing, the top of transparent sealing cover is provided with humidifier for humidifying the inside of processing bin, and the top of transparent sealing cover is also provided with thermometer for monitoring the temperature of the inside of processing bin, and the outside of processing bin is provided with controller for adjusting the data of humidifier and thermometer, the inside of processing bin is provided with fermentation detection mechanism for cutting dough; the present application is driven to insert cutting knife into the inside of dough accurately and cut out incision through the cooperation of fermentation detection mechanism, embedding mechanism, fermentation tray, cutting knife, electric hydraulic rod and pressure rod and other structures, which can intuitively present the pore state of the inside of dough, so as to facilitate the accurate judgment of fermentation degree by operator, thereby improving the taste of finished food, reducing the waste of raw materials and cost loss caused by misjudgment.

Description

Technical Field

[0001] This invention relates to the field of dough processing technology, and in particular to a dough proofing device with constant temperature and humidity functions. Background Technology

[0002] Dough proofing is an indispensable step in pasta making. Its core function is to change the physical and chemical properties of the dough through the activity of yeast, laying the foundation for the taste, flavor and appearance of the finished product. Under suitable temperature and humidity, the yeast in the dough will decompose the sugars in the dough and produce a large amount of carbon dioxide gas. These gases are trapped by the gluten network in the dough and cannot escape, gradually causing the dough to expand in volume. A dough proofing device is needed when the dough is proofing.

[0003] While existing proofing equipment possesses constant temperature and humidity capabilities, variations in dough proofing can still occur due to differences in recipes, container shapes, placement methods, and environmental fluctuations. Judging dough proofing solely based on volume changes can easily lead to under-proofing or over-proofing. Such misjudgments result in products that are too hard or sticky, with significantly reduced fluffiness and compromised structural stability. This not only affects product quality consistency but also reduces production efficiency and increases unnecessary costs. Therefore, we propose a dough proofing device with constant temperature and humidity functions. Summary of the Invention

[0004] To overcome the shortcomings of the prior art, the present invention provides a dough proofing device with constant temperature and humidity function.

[0005] To solve the above-mentioned technical problems, the present invention provides the following technical solution:

[0006] A dough proofing device with constant temperature and humidity functions includes a processing chamber. A transparent sealing cover is installed on the top of the processing chamber to seal it. A humidifier is installed on the top of the transparent sealing cover to humidify the interior of the processing chamber, and a thermometer is also installed on the top of the transparent sealing cover to monitor the internal temperature of the processing chamber. A heating wire is installed inside the processing chamber to heat the interior. A controller is installed outside the processing chamber to adjust the data from the humidifier and the thermometer. A proofing detection mechanism for cutting the dough is installed inside the processing chamber. The proofing detection mechanism includes an electric hydraulic rod fixed to the outside of the transparent sealing cover. A pressure rod is fixed to the telescopic end of the electric hydraulic rod. A cutting blade is installed at the end of the pressure rod away from the electric hydraulic rod, which inserts into the dough. A proofing tray for storing the dough is installed below the cutting blade. An embedding mechanism for driving the cutting blade to descend is installed between the pressure rod and the cutting blade. A shifting mechanism for driving the proofing tray to rotate is installed between the proofing tray and the processing chamber.

[0007] As a preferred embodiment of the present invention, the embedding mechanism includes a lifting frame fixed to the end of the pressure rod away from the electric hydraulic rod. A pressing frame is fixed to the bottom of the lifting frame. An adjusting rod is provided between the pressing frame and the cutting blade. The cutting blade is arc-shaped, and the bottom of the cutting blade is also provided with an inclined surface to facilitate the quick insertion of the cutting blade into the dough. The telescopic end of the electric hydraulic rod drives the pressure rod to move downward, the pressure rod drives the lifting frame to move downward, the lifting frame drives the pressing frame to move downward, the pressing frame drives the adjusting rod to move downward, and the adjusting rod drives the cutting blade to move downward. The cutting blade is inserted into the dough through the inclined surface, so that the cutting blade cuts an observation hole in the dough.

[0008] As a preferred embodiment of the present invention, a groove is provided in the middle of the pressing frame to facilitate the sliding of the lifting rod. A spring is also provided between the groove and the lifting rod, and a pressure sleeve is fixed at the bottom of the pressing frame. A rebound test rod for squeezing the dough is inserted inside the pressure sleeve. When the inclined rod moves downward, after the bottom of the inclined rod contacts the bottom of the proofing tray, the cutting knife limits the lifting rod through the adjusting rod, causing the lifting rod to stop moving. The telescopic end of the electric hydraulic rod continues to move downward, and the electric hydraulic rod drives the lifting frame to move downward through the pressure rod. The lifting frame drives the pressing frame to move downward, and the pressing frame drives the rebound test rod to move downward through the pressure sleeve, so that the bottom of the rebound test rod presses against the surface of the dough, thereby making it easy for people to observe the rebound speed of the dough after pressing.

[0009] As a preferred embodiment of the present invention, a fixed frame is fixed to the top of the pressing frame, a threaded rod is rotatably installed in the middle of the fixed frame, and a lifting plate is provided between the fixed frame and the threaded rod. A threaded hole adapted to the threaded rod is opened in the middle of the lifting plate, and a fixed ring is fixed to the outer wall of the adjusting rod. An inclined rod is hinged between the fixed ring and the lifting plate. Insert holes adapted to the adjusting rod are opened on both sides of the lifting rod. The lifting plate is sleeved on the outside of the fixed frame. When the threaded rod is rotated, the threaded rod cooperates with the threaded hole of the lifting plate, so that the lifting plate moves vertically up and down along the outside of the fixed frame. The lifting plate drives the inclined rod to move, the inclined rod drives the fixed ring to move, and the inclined rod drives the adjusting rod to move along the insert hole, so that the adjusting rod drives the cutting blade to move and adjusts the distance between the two cutting blades.

[0010] As a preferred embodiment of the present invention, a limiting block is fixed to the outer wall of the lifting rod, and a limiting groove adapted to the limiting block is provided on the inner wall of the sliding groove. A locking block is fixed to the outer wall of the adjusting rod, and a locking groove adapted to the locking block is provided inside the lifting rod. The lifting rod is limited by the cooperation of the limiting block and the limiting groove to prevent the lifting rod from shaking or deviating during lifting. The adjusting rod is limited by the cooperation of the locking block and the locking groove to prevent the adjusting rod from rotating when moving along the insertion hole, which would cause the cutting edge of the cutting knife to be inaccurate.

[0011] As a preferred embodiment of the present invention, the bottom of the pressure sleeve is provided with a through groove adapted to the rebound test rod. The inner wall of the through groove is fixed with a limiting ball, and the outer wall of the rebound test rod is also provided with a number of locking holes adapted to the limiting ball. The limiting ball is made of elastic material. When the rebound test rod is pulled down, the limiting ball is squeezed by the rebound test rod, causing the rebound test rod to move down along the through groove. The distance between the rebound test rod and the dough is adjusted, thereby adjusting the depth of the indentation generated when the rebound test rod is pressed down.

[0012] As a preferred embodiment of the present invention, the shifting mechanism includes a motor fixed to the bottom of the inner wall of the processing chamber and two extension frames sleeved on the outside of the proofing tray. The output shaft of the motor is fixed with a transmission gear, and a positioning rod is fixed to the bottom of the proofing tray. A reduction gear meshing with the transmission gear is fixed to the bottom of the positioning rod. A bottom rod is also sleeved on the outer wall of the positioning rod, and sliding rods are provided at both ends of the bottom rod. A hanging ear is provided between the hanging ear and the extension frame. The two extension frames are spliced ​​together to form a ring, and the ring formed by the splicing of the two extension frames is sleeved on the outside of the proofing tray. The output shaft of the electric hydraulic rod drives the positioning rod to rotate, and the positioning rod drives the proofing tray to rotate, so that the proofing tray drives the dough to rotate, thereby adjusting the relative position of the dough and the cutting knife.

[0013] In a preferred embodiment of the present invention, magnetic rings are fixed to the outer walls of both extension frames. An annular groove matching the magnetic ring is provided at the end of the lug away from the slide bar. Several protruding rods are fixed to the outer wall of the proofing tray, with load-bearing plates fixed to the top and bottom of each protruding rod. The inner wall of the extension frame has several grooves matching the protruding rods. Drainage grooves are also provided on the outer walls of the protruding rods. A rectangular groove is provided at the top of the bottom rod to facilitate the movement of the lug. The two magnetic rings are connected end-to-end, and the magnetic poles at the connection point are opposite. The slide bar is slidably connected to the outer wall of the lug. When the proofing tray rotates, the proofing tray drives the protruding rods to rotate. The protruding rod engages with the groove, causing the extension frame to rotate. The extension frame then causes the magnetic ring to rotate along the annular groove of the slide rod. By adjusting the distance between the two cutting blades, the two cutting blades are brought into contact with the inner wall of the proofing tray, separating the dough from the inner wall of the proofing tray. This makes it easier for people to remove the dough from the proofing tray. Pulling the hanging ear causes it to move along the inner wall of the rectangular groove. The hanging ear moves the slide rod, which in turn moves the extension frame through the magnetic ring. This causes the two extension frames to move away from the proofing tray, increasing the distance between them. This makes it easier for people to quickly separate the fermented dough, which has increased in volume, from the extension frames.

[0014] Compared with the prior art, the beneficial effects that this invention can achieve are:

[0015] 1. This invention utilizes a combination of a proofing detection mechanism, an embedding mechanism, a proofing plate, a cutting knife, an electric hydraulic rod, and a pressure rod to drive the cutting knife to precisely insert into the dough and cut an incision. This allows for a direct visualization of the air pockets inside the dough, facilitating accurate judgment of the proofing degree by operators. This improves the texture of the finished pasta product, ensures the structural stability of the dough after proofing, guarantees consistent product quality in mass production, and ultimately increases production efficiency while reducing material waste and cost losses due to misjudgment.

[0016] 2. This invention, through the cooperation of an embedded mechanism, an electric hydraulic rod, a pressure rod, a pressing frame, a lifting rod, a spring, and a rebound test rod, drives the bottom of the rebound test rod to contact the top of the dough and apply pressure after the dough is cut. By observing the rebound state of the rebound test rod and related data, the proofing elasticity and internal structure of the dough can be more accurately judged, thereby making up for the limitations of observing only through air holes and greatly improving the accuracy of judging the proofing degree of the dough.

[0017] 3. This invention, through the combination of a pressing frame, pressure sleeve, rebound test rod, and limiting ball, allows for flexible adjustment of the length of the rebound test rod extending beyond the pressure sleeve. This design can precisely adjust the pressing force and depth according to the characteristics of different types of dough, ensuring ideal results in testing the proofing state of various doughs. 4. This invention, through the combination of a fixing frame, threaded rod, lifting plate, adjusting rod, inclined rod, and fixing ring, enables flexible adjustment of the distance between the two cutting blades. This adjustable-distance cutting method allows for more comprehensive acquisition of air pocket information at different locations within the dough, thereby further improving the accuracy of dough proofing state detection and effectively reducing judgment errors caused by a single detection area.

[0018] 5. This invention utilizes the combination of a motor, transmission gears, reduction gears, proofing tray, extension frame, magnetic ring, and protruding rod. When the cutting blade is in contact with the inner wall of the proofing tray, the motor drives the proofing tray to rotate, separating the dough from the inner wall of the proofing tray. This allows operators to quickly and completely remove the dough, avoiding damage to the dough structure due to improper removal.

[0019] 6. Through the cooperation of structures such as protruding rods, load-bearing plates, magnetic rings, sliding rods, and hanging ears, the present invention enables the extension frame to be precisely positioned by the load-bearing plate after it moves above the proofing tray. This allows the extension frame to effectively shield the proofed dough, preventing it from coming into contact with external contaminants and ensuring the cleanliness of the dough. Attached Figure Description

[0020] Figure 1 This is a schematic diagram of the overall structure of the present invention;

[0021] Figure 2This is a cross-sectional structural diagram of the processing chamber of the present invention;

[0022] Figure 3 This is a schematic diagram of the structure of the waking detection mechanism of the present invention;

[0023] Figure 4 This is a schematic diagram of the pressure rod of the present invention;

[0024] Figure 5 This is a schematic diagram of the structure of the proofing tray of the present invention;

[0025] Figure 6 This is a schematic diagram of the structure of the cutting blade of the present invention;

[0026] Figure 7 This is a schematic diagram of the lifting frame of the present invention;

[0027] Figure 8 This is a schematic diagram of the pressing frame of the present invention;

[0028] Figure 9 This is a schematic diagram of the lifting rod of the present invention;

[0029] Figure 10 This is a schematic diagram of the rebound test rod of the present invention;

[0030] Figure 11 This is a schematic diagram of the structure of the extension frame of the present invention;

[0031] Figure 12 This is a schematic diagram of the protrusion of the present invention;

[0032] Figure 13 For the present invention Figure 11 A magnified schematic diagram of the partial structure at point A in the middle;

[0033] Figure 14 This is a schematic diagram of the load-bearing plate of the present invention.

[0034] The components include: 1. Processing chamber; 2. Transparent sealing cover; 3. Humidifier; 4. Thermometer; 5. Controller; 6. Proofing and testing mechanism; 601. Electro-hydraulic rod; 602. Pressure rod; 603. Cutting knife; 604. Proofing tray; 605. Extension frame; 606. Magnetic ring; 607. Hanging lug; 608. Slide rod; 609. Lifting frame; 610. Pressing frame; 611. Lifting rod; 612. Adjusting rod; 613. Diagonal rod; 614. Pressure sleeve; 615. Rebound test rod; 616. Fixing frame; 617. Threaded rod; 618. Lifting plate; 619. Reduction gear; 620. Spring; 621. Fixing ring; 622. Base rod; 623. Protruding rod; 624. Load-bearing plate; 625. Limiting ball; 626. Motor; 627. Transmission gear. Detailed Implementation

[0035] To make the technical means, creative features, and achieved objectives and effects of this invention easier to understand, the invention is further described below with reference to specific embodiments. However, the following embodiments are merely preferred embodiments of this invention and not all of them. Other embodiments obtained by those skilled in the art based on the embodiments described herein without creative effort are all within the protection scope of this invention. Unless otherwise specified, the experimental methods in the following embodiments are conventional methods, and the materials and reagents used in the following embodiments are commercially available unless otherwise specified.

[0036] Example: The present invention provides, as follows Figure 1 and Figure 2 The dough proofing device shown includes a processing chamber 1, a transparent sealing cover 2 for sealing the top of the processing chamber 1, a humidifier 3 for humidifying the inside of the processing chamber 1 on the top of the transparent sealing cover 2, a thermometer 4 for monitoring the temperature inside the processing chamber 1 on the top of the transparent sealing cover 2, a heating wire for heating the inside of the processing chamber 1, and a controller 5 for adjusting the data of the humidifier 3 and the thermometer 4 on the outside of the processing chamber 1.

[0037] As can be seen from the above, when using it, the dough that needs to be proofed is placed inside the processing chamber 1. The parameters of the humidifier 3 and the thermometer 4 are controlled by the controller 5 to keep the temperature and humidity inside the processing chamber 1 consistent, so that the dough can be proofed. The volume of the dough proofed inside the processing chamber 1 can be observed through the transparent sealing cover 2.

[0038] refer to Figure 3 , Figure 4 and Figure 5 As shown, the processing chamber 1 is equipped with a proofing and detection mechanism 6 for cutting the dough. The proofing and detection mechanism 6 includes an electric hydraulic rod 601 fixed to the outside of the transparent sealing cover 2. A pressure rod 602 is fixed to the telescopic end of the electric hydraulic rod 601. A cutting blade 603, which inserts into the dough, is provided at the end of the pressure rod 602 away from the electric hydraulic rod 601. A proofing tray 604 for storing the dough is provided below the cutting blade 603. An embedding mechanism for driving the cutting blade 603 to descend is also provided between the pressure rod 602 and the cutting blade 603. (Refer to...) Figure 5 , Figure 6 and Figure 7 As shown, the embedding mechanism includes a lifting frame 609 fixed to the end of the pressure rod 602 away from the electric hydraulic rod 601. A pressing frame 610 is fixed to the bottom of the lifting frame 609. An adjusting rod 612 is provided between the pressing frame 610 and the cutting blade 603. The cutting blade 603 is arc-shaped. The bottom of the cutting blade 603 is also provided with a sloping surface to facilitate the quick insertion of the cutting blade 603 into the dough.

[0039] The telescopic end of the electric hydraulic rod 601 drives the pressure rod 602 to move downward. The pressure rod 602 drives the lifting frame 609 to move downward. The lifting frame 609 drives the pressing frame 610 to move downward. The pressing frame 610 drives the adjusting rod 612 to move downward. The adjusting rod 612 drives the cutting knife 603 to move downward. The cutting knife 603 is inserted into the inside of the dough through the inclined surface, so that the cutting knife 603 cuts an observation hole in the dough.

[0040] refer to Figure 8 , Figure 9 and Figure 10 As shown, the pressing frame 610 has a groove in the middle to facilitate the sliding of the lifting rod 611. A spring 620 is also provided between the groove and the lifting rod 611. A pressure sleeve 614 is fixed at the bottom of the pressing frame 610. A rebound test rod 615 for squeezing the dough is inserted inside the pressure sleeve 614. When the inclined rod 613 moves downward, the bottom of the inclined rod 613 contacts the bottom of the proofing tray 604. The cutting knife 603 limits the lifting rod 611 through the adjusting rod 612, so that the lifting rod 611 stops moving. The telescopic end of the electric hydraulic rod 601 continues to move downward. The electric hydraulic rod 601 drives the lifting frame 609 to move downward through the pressure rod 602. The lifting frame 609 drives the pressing frame 610 to move downward. The pressing frame 610 drives the rebound test rod 615 to move downward through the pressure sleeve 614, so that the bottom of the rebound test rod 615 presses the surface of the dough, which makes it easy for people to observe the rebound speed of the dough after pressing.

[0041] refer to Figure 8 , Figure 9 and Figure 10 As shown, a fixing frame 616 is also fixed to the top of the pressing frame 610. A threaded rod 617 is rotatably installed in the middle of the fixing frame 616. A lifting plate 618 is also provided between the fixing frame 616 and the threaded rod 617. A threaded hole matching the threaded rod 617 is opened in the middle of the lifting plate 618. A fixing ring 621 is also fixed to the outer wall of the adjusting rod 612. A diagonal rod 613 is hinged between the fixing ring 621 and the lifting plate 618. Both sides of the lifting rod 611 are provided with holes matching the adjusting rod 612. The matching insertion hole allows the lifting plate 618 to be fitted onto the outside of the fixed frame 616. Rotating the threaded rod 617 engages with the threaded hole of the lifting plate 618, causing the lifting plate 618 to move vertically up and down along the outside of the fixed frame 616. The lifting plate 618 drives the inclined rod 613 to move, which in turn drives the fixed ring 621 to move. The inclined rod 613 then drives the adjusting rod 612 to move along the insertion hole, causing the adjusting rod 612 to move the cutting blade 603, thus adjusting the distance between the two cutting blades 603.

[0042] refer to Figure 8 , Figure 9 and Figure 10As shown, a limiting block is fixed to the outer wall of the lifting rod 611, and a limiting groove adapted to the limiting block is opened on the inner wall of the slide groove. A locking block is fixed to the outer wall of the adjusting rod 612, and a locking groove adapted to the locking block is opened inside the lifting rod 611. The lifting rod 611 is limited by the cooperation of the limiting block and the limiting groove to prevent the lifting rod 611 from shaking or deviating when it is raised or lowered. The adjusting rod 612 is limited by the cooperation of the locking block and the locking groove to prevent the adjusting rod 612 from rotating when it moves along the insertion hole, which would cause the cutting edge of the cutting knife 603 to be inaccurate.

[0043] refer to Figure 10 As shown, the bottom of the pressure sleeve 614 is provided with a through groove that matches the rebound test rod 615. The inner wall of the through groove is fixed with a limiting ball 625. The outer wall of the rebound test rod 615 is also provided with several locking holes that match the limiting ball 625. The limiting ball 625 is made of elastic material. When the rebound test rod 615 is pulled down, the limiting ball 625 is squeezed by the rebound test rod 615, causing the rebound test rod 615 to move down along the through groove. The distance between the rebound test rod 615 and the dough is adjusted, thereby adjusting the depth of the indentation produced when the rebound test rod 615 is pressed down.

[0044] When the dough is proofing, the telescopic end of the electric hydraulic rod 601 drives the pressure rod 602 to move downward. The pressure rod 602 drives the lifting frame 609 to move downward. The lifting frame 609 drives the pressing frame 610 to move downward. The pressing frame 610 drives the adjusting rod 612 to move downward. The adjusting rod 612 drives the cutting knife 603 to move downward. The cutting knife 603 is inserted into the inside of the dough through the inclined surface, so that the cutting knife 603 cuts an observation hole in the dough. The degree of proofing of the dough is judged by observing the air holes inside the dough through the observation hole.

[0045] Meanwhile, when the inclined rod 613 moves downward, after the bottom of the inclined rod 613 contacts the bottom of the proofing tray 604, the cutting knife 603 limits the lifting rod 611 through the adjusting rod 612, causing the lifting rod 611 to stop moving. The telescopic end of the electric hydraulic rod 601 continues to move downward. The electric hydraulic rod 601 drives the lifting frame 609 to move downward through the pressure rod 602. The lifting frame 609 drives the pressing frame 610 to move downward. The pressing frame 610 drives the rebound test rod 615 to move downward through the pressure sleeve 614, so that the bottom of the rebound test rod 615 presses against the surface of the dough, making it easier for people to observe the rebound speed of the dough after pressing, in order to further test the proofing degree of the dough.

[0046] refer to Figure 11 , Figure 12 and Figure 13As shown, a shifting mechanism is also provided between the proofing tray 604 and the processing chamber 1 to drive the proofing tray 604 to rotate. The shifting mechanism includes a motor 626 fixed to the bottom of the inner wall of the processing chamber 1 and two extension frames 605 sleeved on the outside of the proofing tray 604. The output shaft of the motor 626 is fixed with a transmission gear 627. A positioning rod is fixed to the bottom of the proofing tray 604. A reduction gear 619 that meshes with the transmission gear 627 is fixed to the bottom of the positioning rod. The outer wall of the positioning rod is also sleeved with... A base rod 622 is provided, and slide rods 608 are provided at both ends of the base rod 622. A hanging ear 607 is provided between the hanging ear 607 and the extension frame 605. The two extension frames 605 are spliced ​​to form a ring, and the ring formed by the splicing of the two extension frames 605 is fitted on the outside of the proofing tray 604. The output shaft of the electric hydraulic rod 601 drives the positioning rod to rotate, and the positioning rod drives the proofing tray 604 to rotate, so that the proofing tray 604 drives the dough to rotate, thereby adjusting the relative position of the dough and the cutting knife 603.

[0047] refer to Figure 12 , Figure 13 and Figure 14 As shown, magnetic rings 606 are fixed to the outer walls of both extension frames 605. An annular groove matching the magnetic ring 606 is provided at the end of the hanging ear 607 away from the slide bar 608. Several protruding rods 623 are fixed to the outer wall of the proofing tray 604, and a load-bearing plate 624 is fixed to the bottom of each protruding rod 623. A groove matching the protruding rod 623 is provided on the inner wall of the extension frame 605. A rectangular groove is provided on the top of the bottom rod 622 to facilitate the movement of the hanging ear 607. The two magnetic rings 606 are connected end-to-end, and the magnetic poles at the connection point of the two magnetic rings 606 are opposite magnetic poles. The slide bar 608 is slidably connected to the outer wall of the hanging ear 607. When the proofing tray 604 rotates, the proofing tray 604 drives the protruding rod 623 to rotate. The protruding rod 623 cooperates with the groove, and the protruding rod 623... 23 drives the extension frame 605 to rotate, and the extension frame 605 drives the magnetic ring 606 to rotate along the annular groove of the slide bar 608. By adjusting the distance between the two cutting blades 603, the two cutting blades 603 are made to fit against the inner wall of the proofing tray 604, separating the dough from the inner wall of the proofing tray 604, making it easier for people to take the dough out of the proofing tray 604. Pulling the hanging ear 607 causes the hanging ear 607 to move along the inner wall of the rectangular groove. The hanging ear 607 drives the slide bar 608 to move, and the slide bar 608 drives the extension frame 605 to move through the magnetic ring 606, causing the two extension frames 605 to move away from the proofing tray 604, increasing the distance between the two extension frames 605, thus making it easier for people to quickly separate the fermented dough that has increased in volume from the extension frame 605.

[0048] The output shaft of the electric hydraulic rod 601 drives the positioning rod to rotate, which in turn drives the proofing tray 604 to rotate. The proofing tray 604 then drives the convex rod 623 to rotate. The convex rod 623 engages with the groove, which in turn drives the extension frame 605 to rotate. The extension frame 605 then drives the magnetic ring 606 to rotate along the annular groove of the slide rod 608. By adjusting the distance between the two cutting blades 603, the two cutting blades 603 are brought into contact with the inner wall of the proofing tray 604, thus pressing the dough against the inner wall of the proofing tray 604. The wall is separated to facilitate the removal of the dough from the proofing tray 604. Pulling the hanging ear 607 causes it to move along the inner wall of the rectangular groove. The hanging ear 607 drives the sliding rod 608 to move, and the sliding rod 608 drives the extension frame 605 to move through the magnetic ring 606. This causes the two extension frames 605 to move away from the proofing tray 604, increasing the distance between the two extension frames 605. This makes it easier to quickly separate the fermented dough, which has increased in volume, from the extension frames 605.

[0049] Working principle:

[0050] When the dough is proofing, the telescopic end of the electric hydraulic rod 601 drives the pressure rod 602 to move downward. The pressure rod 602 drives the lifting frame 609 to move downward. The lifting frame 609 drives the pressing frame 610 to move downward. The pressing frame 610 drives the adjusting rod 612 to move downward. The adjusting rod 612 drives the cutting knife 603 to move downward. The cutting knife 603 is inserted into the inside of the dough through the inclined surface, so that the cutting knife 603 cuts an observation hole in the dough. The degree of proofing of the dough is judged by observing the air holes inside the dough through the observation hole.

[0051] Meanwhile, when the inclined rod 613 moves downward, after the bottom of the inclined rod 613 contacts the bottom of the proofing tray 604, the cutting knife 603 limits the lifting rod 611 through the adjusting rod 612, so that the lifting rod 611 stops moving. The telescopic end of the electric hydraulic rod 601 continues to move downward. The electric hydraulic rod 601 drives the lifting frame 609 to move downward through the pressure rod 602. The lifting frame 609 drives the pressing frame 610 to move downward. The pressing frame 610 drives the rebound test rod 615 to move downward through the pressure sleeve 614, so that the bottom of the rebound test rod 615 presses against the surface of the dough, so that people can observe the rebound speed of the dough after pressing, and further test the proofing degree of the dough.

[0052] The output shaft of the electric hydraulic rod 601 drives the positioning rod to rotate, which in turn drives the proofing tray 604 to rotate. The proofing tray 604 then drives the convex rod 623 to rotate. The convex rod 623 engages with the groove, which in turn drives the extension frame 605 to rotate. The extension frame 605 then drives the magnetic ring 606 to rotate along the annular groove of the slide rod 608. By adjusting the distance between the two cutting blades 603, the two cutting blades 603 are brought into contact with the inner wall of the proofing tray 604, thus pressing the dough against the inner wall of the proofing tray 604. The wall is separated to facilitate the removal of the dough from the proofing tray 604. Pulling the hanging ear 607 causes it to move along the inner wall of the rectangular groove. The hanging ear 607 drives the sliding rod 608 to move, and the sliding rod 608 drives the extension frame 605 to move through the magnetic ring 606. This causes the two extension frames 605 to move away from the proofing tray 604, increasing the distance between the two extension frames 605. This makes it easier to quickly separate the fermented dough, which has increased in volume, from the extension frames 605.

[0053] The embodiments of the present invention have been described in detail above with reference to the accompanying drawings. However, the present invention is not limited thereto. Various changes can be made within the scope of knowledge possessed by those skilled in the art without departing from the spirit of the present invention.

Claims

1. A dough fermentation device with constant temperature and humidity function, comprising a processing bin, the top of the processing bin is provided with a transparent sealing cover for sealing the processing bin, the top of the transparent sealing cover is provided with a humidifier for humidifying the inside of the processing bin, and the top of the transparent sealing cover is also provided with a thermometer for monitoring the temperature of the inside of the processing bin, and the outside of the processing bin is provided with a controller for adjusting the data of the humidifier and the thermometer, characterized in that, The inside of the processing bin is provided with a fermentation detection mechanism for profiling the dough, which comprises an electric hydraulic rod fixed outside the transparent sealing cover, a pressure rod fixed at the telescopic end of the electric hydraulic rod, a cutting knife inserted into the dough at the end of the pressure rod away from the electric hydraulic rod, a fermentation tray below the cutting knife for storing the dough, an embedding mechanism between the pressure rod and the cutting knife for driving the cutting knife to descend, and a transposition mechanism between the fermentation tray and the processing bin for driving the fermentation tray to rotate; The transposition mechanism comprises a motor fixed to the inner wall bottom of the processing bin and two extension frames sleeved outside the fermentation tray, a transmission gear fixed to the output shaft of the motor, a positioning rod fixed to the bottom of the fermentation tray, a reduction gear fixed to the bottom of the positioning rod and engaged with the transmission gear, and a bottom rod sleeved outside the positioning rod, both ends of the bottom rod being provided with sliding rods, and the hanging ears being provided between the extension frames. The outer walls of the two extension frames are both fixed with magnetic rings, the end of the hanging ear away from the sliding rod is provided with an annular groove matched with the magnetic ring, the outer wall of the fermentation tray is fixed with a plurality of convex rods, the top and bottom of each convex rod are both fixed with a bearing plate, the inner wall of the extension frame is provided with a plurality of grooves matched with the convex rods, the outer wall of the convex rod is also provided with a drainage groove, and the top of the bottom rod is provided with a rectangular groove for facilitating the movement of the hanging ear.

2. The dough leavening device having the constant temperature and humidity functions according to claim 1, wherein, The embedding mechanism comprises a lifting frame fixed to the end of the pressure rod away from the electric hydraulic rod, a pressing frame fixed to the bottom of the lifting frame, an adjusting rod between the pressing frame and the cutting knife, the cutting knife being in the shape of a circular arc, and an inclined surface at the bottom of the cutting knife for facilitating the quick insertion of the cutting knife into the dough.

3. The dough proofing device with constant temperature and humidity according to claim 2, wherein, The middle part of the pressing frame is provided with a sliding groove for facilitating the sliding of the lifting rod, a spring is further arranged between the sliding groove and the lifting rod, and a pressure sleeve is further fixed to the bottom of the pressing frame, a rebound test rod being inserted into the pressure sleeve for extruding the dough.

4. The dough proofing device with constant temperature and humidity according to claim 2, wherein, The top of the pressing frame is further fixed with a fixing frame, a threaded rod is rotatably installed in the middle part of the fixing frame, a lifting disc is further arranged between the fixing frame and the threaded rod, a threaded hole matched with the threaded rod is formed in the middle part of the lifting disc, a fixing ring is fixed to the outer wall of the adjusting rod, and an inclined rod is hingedly connected between the fixing ring and the lifting disc.

5. The dough proofing device with constant temperature and humidity according to claim 3, wherein, The outer wall of the lifting rod is further fixed with a limiting block, a limiting groove matched with the limiting block is formed in the inner wall of the sliding groove, a clamping block is fixed to the outer wall of the adjusting rod, and a clamping groove matched with the clamping block is formed in the inner wall of the lifting rod.

6. The dough proofing device with constant temperature and humidity according to claim 3, wherein, The bottom of the pressure sleeve is provided with a through groove matched with the rebound test rod, a limiting ball is fixed to the inner wall of the through groove, and a plurality of lock holes matched with the limiting ball are formed in the outer wall of the rebound test rod.

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