Vacuum constant-temperature and constant-humidity dough mixer for researching influence factors of microstructure of dough

Abstract

The vacuum constant-temperature and constant-humidity dough kneading machine for studying the influence factors of the microstructure of the dough comprises a dough kneading cabin, a dough kneading knife positive and negative rotation and rotating speed adjusting type dough kneading assembly is arranged in the dough kneading cabin, and a humidity adjusting control assembly and a temperature adjusting control assembly are arranged corresponding to the dough kneading cabin; the dough kneading cabin is connected with an opening and closing door, a sealing strip is arranged on the dough kneading cabin corresponding to the opening and closing door to form an opening and closing door structure when the dough kneading cabin is closed, and the dough kneading cabin is further communicated with a vacuum extraction module; the vacuum extraction module is used as a vacuum environment forming executive component when the dough bin is closed, the humidity regulation control assembly is used as a constant humidity environment forming executive component, and the temperature regulation control assembly is used as a constant temperature environment forming executive component, so that a vacuum constant temperature and humidity dough kneading structure is formed through combination; and a dough PH value tester and a controller are also arranged.

Description

Technical Field

[0001] This invention relates to the fields of food science research and food processing machinery, specifically to a vacuum constant temperature and humidity dough mixer for studying the factors influencing the microstructure of dough. Background Technology

[0002] Vacuum dough mixers are used in food processing, food science research, and other fields. However, existing vacuum dough mixers are often limited in function and highly homogeneous, exhibiting the following drawbacks in food processing, particularly in food science research: (1) Traditional dough mixers mix and knead under normal pressure, which will trap a lot of air inside the dough. This will result in uneven air pores in the processed products (such as noodles, bread, and pastries), resulting in a rough texture and easy aging and hardening.

[0003] (2) The formation of flour protein (gluten) is closely related to temperature and moisture. Fluctuations in ambient temperature and humidity can seriously affect hydration efficiency and the quality of gluten network structure, resulting in unstable dough condition and poor batch consistency.

[0004] (3) Single-function vacuum dough mixers on the market mainly solve the problem of removing air bubbles from dough. However, these devices usually lack precise control over the temperature inside the mixing chamber, or can only perform simple temperature adjustments (such as jacket cooling), and cannot dynamically maintain the optimal dough microenvironment during the mixing process. In addition, existing dough mixers have a low degree of automation and intelligence, and cannot automatically match the optimal process parameters according to the characteristics of different flours (such as protein content and water absorption rate).

[0005] (4) Single-function vacuum dough mixers on the market cannot evaluate the key indicators of fermentation status, predict the flavor and texture of the finished product after the dough is prepared by using an online pH sensor.

[0006] (5) Single-function vacuum dough mixers on the market cannot control the forward and reverse rotation and speed of the dough mixer blades.

[0007] Therefore, there is an urgent need to develop a new type of dough mixer that can integrate five key control elements, including vacuum, constant temperature, constant humidity, online detection of dough pH, ​​forward and reverse rotation and speed control of the dough mixer blade, and achieve intelligent program management, so as to fundamentally improve dough quality and production efficiency, and especially provide comprehensive data support for food science research and analysis.

[0008] Therefore, it is necessary to provide a vacuum constant temperature and humidity dough mixer for studying the factors affecting the microstructure of dough to solve the above problems. Summary of the Invention

[0009] The purpose of this invention is to provide a vacuum constant temperature and humidity dough mixer for studying the influencing factors of dough microstructure. It can perform dough mixing operations under vacuum, constant temperature and humidity, and constant kneading force conditions, and can quickly detect the pH value of the dough, thereby evaluating the key indicators of dough fermentation status and predicting the flavor and texture of the finished product.

[0010] The technical solution is as follows: A vacuum constant temperature and humidity dough mixer for studying the influencing factors of dough microstructure includes a dough mixing chamber, a dough mixing component with forward and reverse rotation and speed adjustment of the dough knives, and a humidity control component and a temperature control component corresponding to the dough mixing chamber. The dough mixing chamber is connected to an opening and closing door, and a sealing strip is provided on the dough mixing chamber corresponding to the opening and closing door, forming an opening and closing door structure when the dough mixing chamber is closed. The dough mixing chamber is also connected to a vacuum extraction module. The vacuum extraction module is used as an actuator to create a vacuum environment when the surface chamber is closed; the humidity regulation and control component is used as an actuator to create a constant humidity environment; and the temperature regulation and control component is used as an actuator to create a constant temperature environment. Together, they form a vacuum constant temperature and humidity surface structure. It is also equipped with a dough pH tester and controller.

[0011] Furthermore, the dough kneading assembly with forward / reverse rotation and speed adjustment includes a dough kneading blade disposed within the dough kneading chamber, and the dough kneading blade is connected to a dough kneading blade drive unit formed by a combination of a motor and a reducer.

[0012] Furthermore, the humidity regulation and control components include a humidity sensor, and corresponding to the humidity sensor are a humidifying water cup, a humidifying solenoid valve, an ultrasonic atomizer, and a dewatering tank.

[0013] Furthermore, the humidifying water cup, humidifying solenoid valve, and ultrasonic atomizer are combined to form a humidification structure inside the cabin, with the water tank serving as an actuator to reduce cabin humidity.

[0014] Furthermore, the vacuum extraction module includes a vacuum pump connected to the face chamber via a pipe, a vacuum pressure sensor installed inside the face chamber, and a vacuum solenoid valve installed on the pipe connected to the vacuum pump.

[0015] Furthermore, a pressure-reducing module is also installed on the pipeline connected to the vacuum pump.

[0016] Furthermore, the repressurization module includes a repressurization intake pipe, on which a repressurization filter and a repressurization solenoid valve are installed.

[0017] Furthermore, the temperature regulation and control components include a mating chamber temperature sensor and a silicone heating plate that work together.

[0018] Furthermore, the dough pH tester is a puncture-type dough pH detection sensor.

[0019] Furthermore, the door has a locking head, and a rotary locking handle is provided corresponding to the locking head.

[0020] Compared with existing technologies, this invention can perform dough kneading operations under vacuum, constant temperature and humidity, and constant kneading force conditions, and can quickly detect the pH value of the dough, thereby evaluating the key indicators of dough fermentation status and predicting the flavor and texture of the finished product. Attached Figure Description

[0021] Figure 1 This is one of the structural schematic diagrams of the present invention.

[0022] Figure 2 This is the second structural schematic diagram of the present invention. Detailed Implementation Example:

[0023] Please see Figure 1-2 This embodiment demonstrates a vacuum constant temperature and humidity dough mixer for studying the influencing factors of dough microstructure, including a dough mixing chamber 18, which is equipped with a dough mixing component that allows for forward and reverse rotation and speed adjustment of the dough knives, and a humidity control component and a temperature control component corresponding to the dough mixing chamber 18. The dough mixing chamber 18 is connected to an opening and closing door 19, and a sealing strip is provided on the dough mixing chamber 18 corresponding to the opening and closing door 19, forming an opening and closing door structure when the dough mixing chamber is closed. The dough mixing chamber is also connected to a vacuum extraction module. The vacuum extraction module is used as an actuator to create a vacuum environment when the surface chamber is closed; the humidity regulation and control component is used as an actuator to create a constant humidity environment; and the temperature regulation and control component is used as an actuator to create a constant temperature environment. Together, they form a vacuum constant temperature and humidity surface structure. It is also equipped with a dough pH tester 1 and a controller 2.

[0024] The dough kneading assembly with forward and reverse rotation and speed adjustment includes a dough knead 12 disposed in the dough kneading chamber 18, and the dough knead 12 is connected to a dough kneading drive unit 3 formed by a motor and reducer combination; the dough kneading drive unit 3 formed by the motor and reducer combination can control five key elements such as forward and reverse rotation and speed control of the dough knead.

[0025] The humidity control component includes a humidity sensor 15, and a humidifying water cup 6, a humidifying solenoid valve 5, an ultrasonic atomizer 7, and a dewatering tank 4 are provided corresponding to the humidity sensor 15.

[0026] The humidifying water cup 6, the humidifying solenoid valve 5, and the ultrasonic atomizer 7 are combined to form the humidification structure inside the dough mixing chamber, except that the water tank 4 is used as an actuator to reduce the humidity in the dough mixing chamber.

[0027] The vacuum extraction module includes a vacuum pump 8 connected to the dough mixing chamber 18 via a pipe, a vacuum pressure sensor 17 installed inside the dough mixing chamber 18, and a vacuum solenoid valve 9 installed on the pipe connected to the vacuum pump 8. After the vacuum solenoid valve 9 is opened, the vacuum pump 8 performs vacuum extraction inside the dough mixing chamber 18, and then the vacuum solenoid valve 9 is closed to maintain the vacuum state of the dough mixing chamber 18. A pressure-restoring module is also installed on the pipe connected to the vacuum pump 8; the pressure-restoring module is used as an actuator to restore the internal environment of the dough mixing chamber 18 to normal pressure after kneading. The repressurization module includes a repressurization inlet pipe, on which a repressurization filter 13 and a repressurization solenoid valve 14 are installed.

[0028] The temperature regulation and control components include a dough chamber temperature sensor 11 and a silicone heating plate 10 that work together.

[0029] The dough pH tester 1 is a puncture-type dough pH detection sensor.

[0030] The door 19 has a locking head, and a rotary locking handle 20 is provided corresponding to the locking head.

[0031] Compared with existing technologies, this invention can perform dough kneading operations under vacuum, constant temperature and humidity, and constant kneading force conditions, and can quickly detect the pH value of the dough, thereby evaluating the key indicators of dough fermentation status and predicting the flavor and texture of the finished product.

[0032] For those skilled in the art, various modifications and improvements can be made without departing from the inventive concept of this invention, and these all fall within the protection scope of this invention.

Claims

1. A vacuum constant temperature and humidity dough mixer for studying the factors affecting the microstructure of dough, characterized in that: The dough mixing chamber is provided with a dough mixing assembly capable of forward and reverse rotation and speed adjustment of the dough mixing knife, and the dough mixing chamber is provided with a humidity adjusting control assembly and a temperature adjusting control assembly. The dough mixing chamber is connected with an opening and closing door, and a sealing strip is arranged on the dough mixing chamber corresponding to the opening and closing door to form the structure of the opening and closing door when the dough mixing chamber is closed. The vacuum extraction module is used as an execution part for forming a vacuum environment when the flour bin is closed, the humidity adjusting control assembly is used as an execution part for forming a constant humidity environment, and the temperature adjusting control assembly is used as an execution part for forming a constant temperature environment, thereby forming a vacuum constant temperature and humidity dough mixing structure. A dough PH value tester and a controller are further arranged.

2. The vacuum constant temperature and humidity and dough mixer for studying the influencing factors of dough microstructure according to claim 1, characterized in that: The dough mixing assembly capable of forward and reverse rotation and speed adjustment of the dough mixing knife comprises a dough mixing knife arranged in the dough mixing chamber.

3. The vacuum constant temperature and humidity and dough mixer for studying the influencing factors of dough microstructure according to claim 2, characterized in that: The humidity adjusting control assembly comprises a humidity sensor, and a humidifying water cup, a humidifying electromagnetic valve, an ultrasonic atomizer and a water removal tank are arranged corresponding to the humidity sensor.

4. The vacuum constant temperature and humidity and dough mixer for studying the influencing factors of dough microstructure according to claim 3, characterized in that: The humidifying water cup, the humidifying electromagnetic valve, the ultrasonic atomizer and the water removal tank form a humidifying structure in the dough mixing chamber.

5. The vacuum constant temperature and humidity and dough mixer for studying the influencing factors of dough microstructure according to claim 4, characterized in that: The vacuum extraction module comprises a vacuum pump connected with the dough mixing chamber through a pipeline and a vacuum pressure sensor arranged in the dough mixing chamber.

6. The vacuum constant temperature and humidity and dough mixer for studying the influencing factors of dough microstructure according to claim 5, characterized in that: A vacuum electromagnetic valve is arranged on the pipeline connected with the vacuum pump.

7. The vacuum constant temperature and humidity and dough mixer for studying the influencing factors of dough microstructure according to claim 6, characterized in that: The pipeline connected with the vacuum pump is further provided with a pressure recovery module.

8. The vacuum constant temperature and humidity and dough mixer for studying the influencing factors of dough microstructure according to claim 7, characterized in that: The pressure recovery module comprises a pressure recovery air inlet pipe, and a pressure recovery filter and a pressure recovery electromagnetic valve are arranged on the pressure recovery air inlet pipe.

9. The vacuum constant temperature and humidity and dough mixer for studying the influencing factors of dough microstructure according to claim 8, characterized in that: The temperature adjusting control assembly comprises a dough mixing chamber temperature sensor and a silica gel heating plate used in cooperation.

10. The vacuum constant temperature and humidity and dough mixer for studying the influencing factors of dough microstructure according to any one of claims 1-9, characterized in that: The dough PH value tester is a puncture type dough PH detection sensor. The opening and closing door has a locking head, and a rotary locking handle is arranged corresponding to the locking head.

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