Dough pretreatment device for low-GI noodle production

Abstract

The invention discloses a dough pretreatment device for low-GI noodle production, and belongs to the technical field of dough treatment.The dough pretreatment device comprises a dough leavening chamber and a heat preservation chamber arranged outside the dough leavening chamber, the dough leavening chamber is located in the heat preservation chamber, constant-temperature water is arranged in the heat preservation chamber, and an elastic bottom film body is arranged at the bottom of the heat preservation chamber and used for being isolated from flowing constant-temperature water in the heat preservation chamber. Through the bearing of the bearing stirring frame in the fermentation mode, the bottom of the dough is in a hollow state, the dough can freely expand towards all directions including the lower part during fermentation, the problem that the bottom is extruded due to self weight is thoroughly eliminated, the fermentation volume and the uniformity of internal tissues are ensured, and the fermentation efficiency is improved. The constant-temperature water circulation system is embedded into the bearing stirring frame, constant-temperature heating is directly conducted on the interior of the dough core, the temperature gradient inside and outside the dough is effectively balanced through the heating mode from inside to outside, it is ensured that the activity of yeast in the whole dough is consistent, and therefore uniform fermentation is achieved.

Description

TECHNICAL FIELD

[0001] The present application relates to the technical field of dough processing, in particular to a dough pretreatment device for low GI noodle production. BACKGROUND

[0002] In the industrialized production process of noodles, the fermentation (proofing) of dough is a key link that determines the quality of the final product. However, when faced with mass production requirements, the traditional method of uniform fermentation using large-volume dough always has two major technical bottlenecks that are difficult to overcome: First, the structural problem: the self-weight of the dough inhibits uniform expansion. As the volume of the dough increases, its own weight increases significantly. The dough at the bottom and center is subjected to a huge pressure, and the gluten network is physically extruded and cannot expand freely like the upper and outer dough. This leads to uneven internal structure of the fermented dough, with dense organization at the bottom, which seriously affects the taste and quality of the finished product.

[0003] Second, the thermodynamic problem: temperature difference inside and outside leads to asynchronous fermentation. The fermentation process is accompanied by heat production, and it is difficult for the internal heat of large-volume dough to dissipate, forming a temperature gradient of "internal heat and external cold". This leads to excessive activity of internal yeast and even spoilage, while the activity of external yeast is insufficient, causing serious differences in fermentation state.

[0004] To avoid the above problems, the current industrial practice generally adopts the "divided dough fermentation" strategy, that is, the large dough is divided into multiple independent small doughs for separate processing. However, this method introduces new variation factors: the micro-environment (such as temperature and humidity) of numerous small doughs has unavoidable slight differences, leading to uneven fermentation quality within the batch, and unable to achieve truly stable, uniform and high-quality production. SUMMARY

[0005] The purpose of the present application is to solve the problems existing in the prior art and provide a dough pretreatment device for low GI noodle production.

[0006] In order to achieve the above purpose, the technical scheme adopted by the present application is as follows: A dough pretreatment device for low GI noodle production, comprising a dough room and a heat preservation room arranged outside the dough room, the dough room is located in the heat preservation room, the bottom of the dough room is communicated with the heat preservation room, the dough room is connected with the heat preservation room through a plurality of L-shaped supporting pieces, the heat preservation room is internally provided with constant temperature water, the bottom of the heat preservation room is provided with an elastic bottom membrane body for isolating the flowing constant temperature water in the heat preservation room, both ends of the dough room are provided with side end seats, the side end seats are rotatably provided with connecting end shafts, the two connecting end shafts are connected through two groups of transformation shaft cylinders, the transformation shaft cylinders are provided with transformation load bearing pieces for bearing the dough, and the side end seats are provided with pneumatic assemblies for transformation driving the transformation load bearing pieces. The sealing cover is arranged above the heat preservation chamber, and a heater for constant temperature heating of liquid in the heat preservation chamber is arranged on the sealing cover.

[0007] As a preferred solution, the conversion bearing comprises a conversion sleeve sleeved on the conversion shaft cylinder, and fastening end rings are arranged at both ends of the conversion sleeve, and a bearing stirring frame is arranged on the fastening end rings.

[0008] As a preferred solution, the pneumatic assembly comprises a sliding opening arranged on the conversion shaft cylinder, a pneumatic piston is arranged in the conversion shaft cylinder, an extension rod is connected to the pneumatic piston, and the end of the extension rod is connected to the conversion sleeve through a connecting sliding block penetrating the sliding opening, and a high-pressure pneumatic device is arranged outside the end of the conversion shaft cylinder.

[0009] As a preferred solution, the connecting end shaft is provided with a butt joint plug pipe at one end, the end of the extension rod is provided with a plug-in opening matched with the butt joint plug pipe, the other end of the extension rod is communicated with the heat preservation chamber through a flexible hose, and a delivery pump connected with the butt joint plug pipe is arranged in the heat preservation chamber. The bearing stirring frame is internally provided with a constant temperature channel, one end of the constant temperature channel is communicated with the plug-in opening, and the other end of the constant temperature channel is communicated with the flexible hose.

[0010] As a preferred solution, the overflow measuring piece comprises an overflow opening arranged on one side of the heat preservation layer, a flow cover is arranged at the overflow opening, and an overflow scale tube is arranged on the flow cover.

[0011] As a preferred solution, the heat preservation chamber is externally provided with a dough stirring motor, and the output end of the dough stirring motor penetrates into the fermentation chamber and is fixedly connected with the connecting end shaft.

[0012] As a preferred solution, one end of the fermentation chamber is connected with a heat preservation cover through a vertical shaft, and the heat preservation cover is connected with the fermentation chamber through a lock catch.

[0013] As a preferred solution, the height of the overflow opening is consistent with the height of the elastic bottom film body, and when the elastic bottom film body is extruded by the dough fermentation, the constant temperature water is extruded and flows out from the overflow opening.

[0014] Compared with the prior art, the present application has the following advantages: 1. The present application can make the bottom of the dough in a hollow state through the bearing of the bearing stirring frame in the fermentation mode, so that the dough can freely expand in all directions including the downward direction during fermentation, completely eliminating the problem of the bottom being extruded due to gravity, ensuring the uniformity of the fermentation volume and internal organization, and effectively solving the problem of concentrated fermentation expansion space of large-volume dough.

[0015] 2、The present application directly heats the core of the dough by embedding a constant temperature water circulation system in the bearing stirring frame, which effectively balances the temperature gradient inside and outside the dough through this "from inside to outside" heating method, ensuring that the yeast activity is consistent throughout the dough, thereby achieving uniform fermentation.

[0016] 3、The present application uses the principle of extruding constant temperature water to the overflow scale tube by pressing the elastic bottom membrane body under the dough expansion, and the overflow water volume directly corresponds to the expansion volume of the dough, providing an accurate, readable and data-based index, so that the fermentation endpoint can be accurately controlled, greatly improving the stability and consistency of product quality. BRIEF DESCRIPTION OF DRAWINGS

[0017] Figure 1 A schematic diagram of the main structure of a dough pretreatment device for low GI noodle production is proposed in the present application; Figure 2 A schematic diagram of the assembly structure of a dough pretreatment device for low GI noodle production is proposed in the present application; Figure 3 A schematic diagram of the cross-sectional structure of a dough pretreatment device for low GI noodle production is proposed in the present application; Figure 4 A schematic diagram of the connection relationship structure between the conversion bearing part and the side end seat in a dough pretreatment device for low GI noodle production is proposed in the present application; Figure 5 A schematic diagram of the structure of a conversion bearing part in a dough pretreatment device for low GI noodle production is proposed in the present application; Figure 6 A schematic diagram of the structure of a conversion bearing part in a dough pretreatment device for low GI noodle production is proposed in the present application; Figure 5 A schematic diagram of the structure of a conversion bearing part in a dough pretreatment device for low GI noodle production is proposed in the present application; Figure 7 A schematic diagram of the assembly structure of a conversion bearing part and a pneumatic assembly in a dough pretreatment device for low GI noodle production is proposed in the present application.

[0018] In the figure: 1, fermentation room; 2, heat preservation room; 3, L-shaped support; 4, elastic bottom membrane body; 5, side end seat; 6, connecting end shaft; 7, conversion shaft cylinder; 8, sealing cover; 9, heater; 10, conversion sleeve; 11, fastening end ring; 12, bearing stirring frame; 13, sliding port; 14, pneumatic piston; 15, extension rod; 16, connecting sliding block; 17, butt joint plug; 18, overflow port; 19, flow cover; 20, overflow scale tube; 21, dough stirring motor; 22, heat preservation cover; 23, lock catch. DETAILED DESCRIPTION

[0019] The technical solutions in the embodiments of the present application will be clearly and completely described with reference to the drawings in the embodiments of the present application. Obviously, the described embodiments are only part of the embodiments of the present application, and not all the embodiments of the present application. Based on the embodiments of the present application, all other embodiments obtained by a person of ordinary skill in the art without creative work fall within the protection scope of the present application.

[0020] In the description of the present application, it should be noted that the terms "upper", "lower", "inner", "outer", "top / bottom end" and the like indicate the orientation or positional relationship shown in the drawings, and are only for the convenience of describing the present application and simplifying the description, and do not indicate or imply that the devices or elements referred to must have a particular orientation, be constructed and operated in a particular orientation, and therefore cannot be understood as limiting the present application. In addition, the terms "first", "second" are only for descriptive purposes and cannot be understood as indicating or implying relative importance.

[0021] In the description of the present application, it should be noted that unless otherwise explicitly specified and limited, the terms "mounting", "provided with", "sleeved / connected", "connected" and the like should be broadly understood, for example, "connected" can be fixedly connected, can be detachably connected, or integrally connected; can be mechanically connected, can be electrically connected; can be directly connected, can be indirectly connected through an intermediate medium, and can be internal communication of two elements. For a person of ordinary skill in the art, the specific meaning of the above terms in the present application can be understood according to the specific circumstances.

[0022] Embodiment, refer to Figures 1 to 7 A dough pretreatment device for low-GI noodle production, comprising a fermentation chamber 1 and a heat preservation chamber 2 arranged outside the fermentation chamber 1, further, the fermentation chamber 1 is connected with a heat preservation cover 22 at one end through a vertical shaft, the heat preservation cover 22 is connected with the fermentation chamber 1 through a lock catch 23, a rubber layer is arranged between the heat preservation cover 22 and the fermentation chamber 1, for improving sealing when the lock catch 23 is fastened.

[0023] The fermentation chamber 1 is in the heat preservation chamber 2, the bottom of the fermentation chamber 1 is communicated with the heat preservation chamber 2, the fermentation chamber 1 is connected with the heat preservation chamber 2 through a plurality of L-shaped supporting pieces 3, the L-shaped supporting pieces 3 can realize the heightening of the fermentation chamber 1, so as to ensure that the constant temperature water can be between the heat preservation chamber 2 and the fermentation chamber 1, and the heat preservation effect is achieved, the heat preservation chamber 2 is internally provided with constant temperature water, the bottom of the heat preservation chamber 2 is provided with an elastic bottom film body 4 for isolating the flowing constant temperature water in the heat preservation chamber 2, both ends of the fermentation chamber 1 are provided with side end seats 5, and a connecting end shaft 6 is rotatably arranged on the side end seat 5; Further, the outside of the heat preservation chamber 2 is provided with a dough stirring motor 21, which is a prior art and will not be described here. The output end of the dough stirring motor 21 penetrates into the dough mixing chamber 1 and is fixedly connected with the connecting end shaft 6, for driving the connecting end shaft 6 to rotate, so that when the dough is stirred, the auxiliary stirring can be realized by the change shaft cylinder 7 driving the bearing stirring frame 12, and the uniformity of the yeast after adding during the dough mixing process is ensured.

[0024] The two connecting end shafts 6 are connected by two groups of change shaft cylinders 7. The change shaft cylinder 7 is provided with a conversion bearing for bearing the dough. Further, the conversion bearing includes a conversion sleeve 10 sleeved on the change shaft cylinder 7. The two ends of the conversion sleeve 10 are provided with fastening end rings 11 which are tightly fitted with the change shaft cylinder 7 to avoid the fabric entering the sliding hole 13. The fastening end ring 11 is provided with a bearing stirring frame 12.

[0025] It should be noted that the bearing stirring frame 12 has a stirring mode and a bearing mode. In the stirring mode, the bearing stirring frame 12 is respectively located on both sides. When the dough stirring motor 21 rotates, it can drive the bearing stirring frame 12 to rotate, so as to achieve the stirring of the dough. The stirring can be divided into two states of pre-dough mixing and post-dough mixing; In the bearing mode, the bearing stirring frame 12 is located in the middle, and the bearing stirring frame 12 is used to bear the dough. The bottom of the dough is in a hollow state when the dough is borne by the bearing stirring frame 12, which meets the space requirement of the dough expansion in all directions.

[0026] The side end seat 5 is provided with a pneumatic assembly for driving the conversion bearing to convert; the pneumatic assembly includes a sliding hole 13 opened in the change shaft cylinder 7. The change shaft cylinder 7 is provided with a pneumatic piston 14. The pneumatic piston 14 is connected with an extension rod 15. The end of the extension rod 15 is connected with the conversion sleeve 10 through a connecting sliding block 16 penetrating the sliding hole 13. The connecting sliding block 16 penetrates the sliding hole 13 to move. The end of the change shaft cylinder 7 is externally connected with a high-pressure pneumatic device. The high-pressure pneumatic device is a prior art which can realize negative pressure and high-pressure gas. When the pressure is negative, the pneumatic piston 14 will move to both sides. When the pressure is high, the pneumatic piston 14 will move to the middle, so as to realize the switching of the bearing stirring frame 12 between the stirring mode and the bearing mode.

[0027] Further, one end of the connecting end shaft 6 is provided with a butt joint pipe 17. The end of the extension rod 15 is provided with a penetrating hole matched with the butt joint pipe 17. The other end of the extension rod 15 is connected with the heat preservation chamber 2 through a flexible hose. The heat preservation chamber 2 is provided with a delivery pump connected with the butt joint pipe 17. The constant-temperature channel is provided in the bearing stirring frame 12, one end of the constant-temperature channel is communicated with the penetrating port, the other end is communicated with the flexible hose, the conveying pump can realize that the constant-temperature water in the heat preservation chamber 2 is conveyed into the constant-temperature channel through the penetrating port, and is circulated by flowing back through the flexible hose, so that the inside of the large volume of dough is heated at constant temperature, so that the inside and outside temperature is consistent to achieve the effect of uniform fermentation.

[0028] The heat preservation chamber 2 is provided with a sealing cover 8, the sealing cover 8 is provided with a heater 9 for constant-temperature heating of the liquid in the heat preservation chamber 2, one side of the heat preservation chamber 2 is provided with an overflow measuring element for measuring the fermentation state of the dough, the overflow measuring element comprises an overflow port 18 provided on one side of the heat preservation layer, the overflow port 18 is provided with a flow cover 19, and the flow cover 19 is provided with an overflow scale tube 20.

[0029] The height of the overflow port 18 is consistent with the height of the elastic bottom membrane body 4, when the elastic bottom membrane body 4 is extruded by the fermentation of the dough, the constant-temperature water is extruded and flows out from the overflow port 18.

[0030] When the dough is subjected to fermentation treatment, the dough is kneaded by the dough kneader, the bearing stirring frame 12 is adjusted to the bearing mode, the dough is placed on the two bearing stirring frames 12 close together, and the heater 9 is controlled to heat the constant-temperature water in the heat preservation chamber 2 in advance to ensure the appropriate temperature during fermentation. When the dough is subjected to fermentation treatment, the dough is kneaded by the dough kneader, the bearing stirring frame 12 is adjusted to the bearing mode, the dough is placed on the two bearing stirring frames 12 close together, and the heater 9 is controlled to heat the constant-temperature water in the heat preservation chamber 2 in advance to ensure the appropriate temperature during fermentation. During the fermentation process, the dough expands continuously, the dough is placed on the bearing stirring frame 12, the dough expands in all directions, compared with the traditional dough which can only expand upward, the dough cannot expand downward, so that the dough is prevented from being affected by the gravity of the dough itself during the fermentation process, and the bottom of the dough is prevented from being unevenly fermented, in this process, the dough moves downward to extrude the elastic bottom membrane body 4 at the bottom, so that the elastic bottom membrane body 4 is deformed downward, in the process that the elastic bottom membrane body 4 is deformed downward, the constant-temperature water is extruded and flows into the flow cover 19 from the overflow port 18, according to the scale of the overflow scale tube 20 in the flow cover 19, the degree of dough fermentation can be accurately mastered. The present application solves the problem of gravity extrusion by "overhead bearing", solves the problem of temperature unevenness by "internal circulation constant temperature", solves the problem of judgment standard by "overflow measurement", and finally realizes the uniformity, controllability, efficiency and standardization of large volume dough fermentation, provides a reliable industrialization basis for producing high-quality low GI noodles (or other food), and breaks through the technical bottleneck of traditional dough fermentation.

[0031] The above description is only the preferred embodiment of the present application, but the protection scope of the present application is not limited to this. Any person skilled in the art can make equivalent substitutions or changes according to the technical solution and the inventive concept of the present application within the technical range disclosed by the present application, which should be covered in the protection scope of the present application.

Claims

1. A dough pretreatment apparatus for low-GI noodle production, comprising a dough fermentation chamber (1) and a heat preservation chamber (2) disposed outside the dough fermentation chamber (1), characterized in that, The dough fermentation chamber (1) is located inside the insulation chamber (2), and its bottom is connected to the insulation chamber (2). The dough fermentation chamber (1) is connected to the insulation chamber (2) through multiple L-shaped support members (3). The insulation chamber (2) is equipped with constant temperature water. The bottom of the insulation chamber (2) is equipped with an elastic bottom film (4) to isolate it from the flowing constant temperature water in the insulation chamber (2). Both ends of the dough fermentation chamber (1) are equipped with side end seats (5). A connecting end shaft (6) is rotatably installed on the side end seat (5). The two connecting end shafts (6) are connected by two sets of transformation shaft cylinders (7). A transformation bearing member is provided on the transformation shaft cylinder (7) to carry the dough. A pneumatic component is provided on the side end seat (5) to drive the transformation bearing member. A sealing cover (8) is provided above the insulation chamber (2), and a heater (9) is provided on the sealing cover (8) to heat the liquid in the insulation chamber (2) at a constant temperature. An overflow measuring device is provided on one side of the insulation chamber (2) to measure the dough rising state.

2. The dough pretreatment device for low-GI noodle production according to claim 1, characterized in that, The conversion bearing component includes a conversion sleeve (10) sleeved on the conversion shaft (7), and fastening end rings (11) are provided at both ends of the conversion sleeve (10), and a bearing stirring frame (12) is provided on the fastening end rings (11).

3. The dough pretreatment apparatus for low-GI noodle production according to claim 2, characterized in that, The pneumatic assembly includes a sliding port (13) opened on the transformation shaft (7), a pneumatic piston (14) is provided inside the transformation shaft (7), the pneumatic piston (14) is connected to an extension rod (15), the end of the extension rod (15) is connected to the transformation sleeve (10) through a connecting slider (16) passing through the sliding port (13), and a high-pressure pneumatic device is connected to the end of the transformation shaft (7).

4. The dough pretreatment apparatus for low-GI noodle production according to claim 3, characterized in that, One end of the connecting shaft (6) is provided with a docking tube (17), and the end of the extension rod (15) is provided with an insertion port that is compatible with the docking tube (17). The other end of the extension rod (15) is connected to the insulation chamber (2) through a telescopic hose. The insulation chamber (2) is provided with a delivery pump connected to the docking tube (17). The bearing stirring rack (12) has a constant temperature channel inside, one end of which is connected to the insertion port and the other end is connected to the telescopic hose.

5. The dough pretreatment apparatus for low-GI noodle production according to claim 1, characterized in that, The overflow measuring device includes an overflow port (18) opened on one side of the insulation layer, a flow hood (19) is provided at the overflow port (18), and an overflow scale tube (20) is provided on the flow hood (19).

6. The dough pretreatment apparatus for low-GI noodle production according to claim 1, characterized in that, The outside of the insulation chamber (2) is equipped with a dough stirring motor (21), the output end of which passes through into the dough fermentation chamber (1) and is fixedly connected to the connecting end shaft (6).

7. The dough pretreatment apparatus for low-GI noodle production according to claim 1, characterized in that, One end of the dough fermentation chamber (1) is connected to a heat preservation cover (22) via a vertical shaft, and the heat preservation cover (22) is connected to the dough fermentation chamber (1) via a locking fastener (23).

8. The dough pretreatment apparatus for low-GI noodle production according to claim 5, characterized in that, The height of the overflow port (18) is the same as the height of the elastic bottom film (4). When the elastic bottom film (4) is squeezed by the dough, the constant temperature water will be squeezed out from the overflow port (18).

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