Dough low-temperature fermentation intelligent temperature control equipment with pH value feedback function

Abstract

The invention discloses dough low-temperature fermentation intelligent temperature control equipment with a pH value feedback function, and relates to the technical field of dough fermentation equipment. Comprising a fermentation box, a position adjusting mechanism and an adjusting arm. A shelf is arranged in the fermentation box and used for placing a tray, a circulating fan is arranged at the top of the fermentation box, a water tray is arranged at the bottom of the fermentation box, the position adjusting mechanism comprises a cross-shaped adjusting rail and an adjusting disc, interlayer blowing nozzles are arranged on the adjusting disc, an adjusting arm is mounted on the adjusting disc through a rotary joint, and a detection unit and an additional blowing nozzle are arranged at the tail end of the adjusting arm; the detection unit comprises a miniature cleaning cavity and a telescopic pH value detection probe. Through cooperation of the position adjusting mechanism and the adjusting arm, the pH value detection probe can probe into any position of each layer of tray for automatic detection, and the fermentation environment is intelligently adjusted based on the detection result; meanwhile, the interlayer air blowing nozzles and the additional air blowing nozzles are used for directionally supplying air to an airflow blocking area, so that the uniformity of temperature and humidity in the box is effectively improved; after detection, the probe automatically retracts for cleaning.

Description

Technical Field

[0001] This invention relates to the field of dough fermentation equipment technology, and in particular to an intelligent temperature control device for low-temperature dough fermentation with pH feedback. Background Technology

[0002] Low-temperature fermentation of dough is a crucial step in pasta processing, relying on a proofing box to provide a stable low-temperature, high-humidity environment to ensure the quality of dough fermentation. Existing proofing boxes are typically equipped with heating modules, humidification modules, and internal circulating fans to maintain uniform humidity and temperature throughout the box through airflow circulation.

[0003] However, the multiple trays inside the proofing box physically obstruct the circulating airflow, causing airflow to be blocked in the inner area of ​​each tray. The temperature and humidity in this area are significantly different from those in the surrounding area of ​​the proofing box, resulting in inconsistent fermentation status of the dough in different locations. In addition, pH value is a core parameter reflecting the degree of fermentation during dough fermentation, but existing equipment lacks automated pH detection function, and manual detection is cumbersome and easily contaminates the dough. Summary of the Invention

[0004] The purpose of this invention is to solve the problems mentioned in the background art by proposing an intelligent temperature control device for low-temperature fermentation of dough with pH feedback.

[0005] To achieve the above objectives, the present invention adopts the following technical solution: A smart temperature control device for low-temperature dough fermentation with pH feedback, comprising: A proofing box, which is equipped with a door and several shelves for placing trays, and a circulating fan is installed on the top of the proofing box and a water tray is installed at the bottom; A position adjustment mechanism, comprising a cross adjustment rail and an adjustment disc, wherein the cross adjustment rail is fixedly mounted on the inner wall of the proofing box and is used to drive the adjustment disc to perform vertical and horizontal position adjustments, and the adjustment disc is provided with interlayer air nozzles; An adjusting arm is provided, one end of which is rotatably mounted on the adjusting plate via a rotary joint, and the other end is provided with a detection unit and an additional air nozzle. The detection unit includes a micro cleaning chamber and a telescopic pH value detection probe. A cleaning brush is provided inside the micro cleaning chamber. The adjusting arm is used to probe into each tray and detect the pH value of the dough to be fermented through the pH value detection probe. After the detection is completed, the pH value detection probe retracts into the micro cleaning chamber, and the cleaning brush cleans the pH value detection probe.

[0006] As a further embodiment of the present invention: the cross-shaped adjustment rail includes a vertical slide rail, a vertical screw, a horizontal slide rail, and a horizontal screw. The vertical slide rail is vertically arranged, and its two ends are fixedly installed on the inner wall of the proofing box through vertical end plates. The vertical screw is arranged parallel to the vertical slide rail, and its two ends are rotatably connected to the vertical end plates and driven to rotate by a motor. The vertical slide rail and the vertical screw pass vertically through the adjusting plate. The adjusting plate is slidably connected to the vertical slide rail and threadedly connected to the vertical screw. The transverse slide rail is fixedly mounted with transverse end plates at both ends. The transverse screw is arranged parallel to the transverse slide rail. The two ends of the transverse screw are rotatably connected to the transverse end plates and are driven to rotate by a motor. The transverse slide rail and the transverse screw extend transversely through the adjusting plate. The adjusting plate is slidably connected to the transverse slide rail and threadedly connected to the transverse screw. The vertical slide rail and vertical screw are used to drive the adjusting plate, the horizontal slide rail and the horizontal screw as a whole to adjust the vertical position, and the horizontal slide rail and horizontal screw are used to drive the adjusting plate to adjust the horizontal position.

[0007] As a further embodiment of the present invention: the pH value detection probe is fixedly installed on the telescopic end of the electrically controlled telescopic rod, the electrically controlled telescopic rod is fixedly installed on the adjusting arm and located inside the micro cleaning chamber, and the end of the micro cleaning chamber is provided with a through hole for the electrically controlled telescopic rod and the pH value detection probe to pass through; The micro-cleaning chamber is equipped with a micro-base, which is annular and coaxially sleeved on the outside of the electrically controlled telescopic rod. The micro-base is rotatably mounted on the adjusting arm. A groove is radially opened on the side of the micro-base facing the pH value detection probe. A slider is slidably installed in the groove, and the cleaning brush is fixedly installed on the slider.

[0008] As a further aspect of the present invention: a guide disk is provided inside the miniature base. The guide disk is annular, coaxially arranged with the miniature base, and rotatably connected to the miniature base. The guide plate is disposed close to the slide groove, and a spiral guide protrusion is provided on the side of the guide plate facing the slide groove. The slider is provided on the side of the guide plate facing the guide plate with a spiral guide groove that cooperates with the spiral guide protrusion. The guide plate has an annular toothed groove on the side opposite to the slide groove. A bevel gear is provided inside the miniature base. The bevel gear meshes with the annular toothed groove. The bevel gear is driven by a motor to rotate the guide plate, thereby driving the slider and cleaning brush to move radially to approach or move away from the pH value detection probe.

[0009] As a further aspect of the present invention: the cleaning brush includes a cleaning rod and a cleaning sponge. The cleaning rod is fixed on the slider, and the cleaning sponge is disposed on the side facing the pH value detection probe. The shape of the side of the cleaning sponge facing the pH value detection probe matches the shape of the pH value detection probe.

[0010] As a further aspect of the present invention: the rotary joint includes a primary rotary joint and a secondary rotary joint, wherein the rotation axis of the primary rotary joint is perpendicular to the adjustment disk and is used to drive the adjustment arm to rotate in a plane parallel to the adjustment disk; The rotation axis of the secondary rotary joint is arranged parallel to the adjustment disk, and is used to drive the adjustment arm to rotate in a plane perpendicular to the adjustment disk.

[0011] As a further aspect of the present invention: the adjusting arm is an electric telescopic arm, and a temperature sensor and a humidity sensor are installed on the adjusting arm near the additional blower nozzle; The air outlet angles of both the interlayer blower and the auxiliary blower are adjustable.

[0012] As a further aspect of the present invention: the inner wall of the proofing box is provided with a temperature sensor and a humidity sensor for monitoring the overall environment inside the box; The temperature and humidity sensors at the end of the regulating arm are used to monitor the local environment inside each layer of the tray. When a temperature and humidity deviation is detected between the local environment inside the tray and the overall environment inside the proofing box, the interlayer blower or additional blower is controlled to adjust the air outlet angle and start, so as to directionally deliver the airflow, which has been regulated by temperature and humidity and is provided by the circulating fan, to the target area to balance the temperature and humidity uniformity of the space inside the proofing box.

[0013] As a further aspect of the present invention: the outside of the proofing box is provided with a control panel, and the inside is provided with a temperature sensor and a humidity sensor; the water pan is provided with an immersion heating tube, a water level sensor and a temperature sensor.

[0014] Compared with existing technologies, the advantages of this invention are: The adjusting arm and pH value detection probe of this invention can automatically and flexibly reach any position in each tray of the proofing box to detect the pH value of the dough, ensuring that there are no blind spots in the detection, thereby providing real-time and accurate feedback on the fermentation degree of the dough. Based on the fermentation progress feedback from the pH value detection, the temperature and humidity parameters in the box can be dynamically adjusted in real time, realizing intelligent monitoring and feedback control of the fermentation process. By using the interlayer air nozzles on the regulating plate and the additional air nozzles at the end of the regulating arm, directional and adjustable airflow can be delivered to the inner area of ​​the tray where airflow is obstructed. This effectively breaks the airflow obstruction caused by the shelves and trays, improves the uniformity of temperature and humidity in the proofing box, and ensures that the fermentation environment of dough in different positions of the same batch is consistent, thereby improving the stability of the finished product quality. After each test, the pH probe automatically retracts and is cleaned by a cleaning brush, effectively preventing dough residue from adhering and ensuring the long-term stability and measurement accuracy of the probe. Attached Figure Description

[0015] Figure 1 This is a schematic diagram of the overall structure of the present invention; Figure 2 This is a schematic diagram of the position adjustment mechanism of the present invention; Figure 3 for Figure 2 A magnified schematic diagram of the partial structure at point A in the middle; Figure 4 This is a schematic diagram of the structure of the adjusting arm of the present invention; Figure 5 This is a schematic diagram of the detection unit of the present invention; Figure 6 This is a schematic diagram of the internal structure of the detection unit of the present invention after the micro-cleaning cavity has been cut open; Figure 7 This is a schematic diagram of the internal structure of the detection unit of the present invention after the micro-cleaning chamber and micro-base have been cut open. Figure 8 This is a schematic diagram of the detection unit of the present invention after the micro-cleaning cavity has been cut open from another angle. Figure 9 This is a schematic diagram of the installation structure of the cleaning brush and miniature base of the present invention.

[0016] In the diagram: 1. Proofing box; 2. Box door; 3. Shelf; 4. Tray; 6. Water tray; 7. Position adjustment mechanism; 8. Cross adjustment rail; 9. Adjustment disc; 10. Interlayer air blower nozzle; 11. Adjustment arm; 12. Rotary joint; 13. Detection unit; 14. Miniature cleaning chamber; 15. pH value detection probe; 16. Cleaning brush; 17. Vertical slide rail; 18. Vertical screw; 19. Vertical end plate; 20. Horizontal slide rail; 21. Horizontal screw; 22. Horizontal end plate; 23. Electrically controlled telescopic rod; 24. Miniature base; 25. Slide groove; 26. Slider; 27. Guide disc; 28. Spiral guide protrusion; 29. ​​Annular toothed groove; 30. Bevel gear; 31. Cleaning rod; 32. Cleaning sponge; 33. Primary rotary joint; 34. Secondary rotary joint; 35. Additional air blower nozzle. Detailed Implementation

[0017] The technical solutions of the embodiments of the present invention will be clearly and completely described below with reference to the accompanying drawings. Obviously, the described embodiments are only some embodiments of the present invention, and not all embodiments. Based on the embodiments of the present invention, all other embodiments obtained by those skilled in the art without creative effort are within the scope of protection of the present invention.

[0018] Reference Figure 1 A smart temperature control device for low-temperature fermentation of dough with pH feedback includes a proofing box 1, a position adjustment mechanism 7 and an adjustment arm 11. The front of the proofing box 1 is equipped with a rotatable door 2 for sealing and opening / closing the fermentation space. Several shelves 3 are fixedly installed inside the proofing box 1 to support trays 4 for placing dough, forming a multi-layer fermentation space.

[0019] The top of the proofing box 1 is equipped with a circulating fan (connected to an external air box, which contains an electric heating wire and a cooling module to control the air supply temperature), with its air outlet facing inwards to drive air circulation within the box. A water tray is embedded at the bottom, providing a basic humidity environment for fermentation through water evaporation. The water tray 6 integrates an immersion heating element, a water level sensor, and a temperature sensor. When powered on, the immersion heating element heats the water in the tray to generate steam, humidifying the box. When the water temperature reaches a certain level (far below boiling point, suitable for the fermentation temperature in proofing box 1, typically 30-50℃), continuous and stable evaporation begins. The water level sensor monitors the water level in the tray 6 in real time and feeds it back to the control system to prevent humidification interruption due to water shortage (the water tray can be connected to an external water inlet pipe for automatic water replenishment). The water tray temperature sensor accurately senses the water temperature, working in conjunction with the immersion heating element to precisely control the humidification amount. It should be noted that the immersion heating element in the water pan 6 is for humidification, not for overall temperature regulation of the proofing box 1. Temperature regulation in the proofing box 1 is achieved by the air temperature supplied by the circulating fan or by the independent heating and temperature control module within the proofing box 1.

[0020] The inner wall of the proofing box 1 is also equipped with independent temperature and humidity sensors to monitor the overall environmental parameters inside the box. The outside of the proofing box 1 is equipped with a control panel as a human-machine interface. The control panel is electrically connected to each sensor, making it convenient for operators to set parameters and view the fermentation status in real time.

[0021] Reference Figures 2 to 4 A position adjustment mechanism 7 is fixedly installed on the inner wall of the proofing box 1. The position adjustment mechanism 7 includes a cross adjustment rail 8 and an adjustment disc 9 driven by it. Specifically, the cross adjustment rail 8 includes a vertically arranged vertical slide rail 17 and a vertical screw 18 parallel to it. The two ends of the vertical slide rail 17 are fixed to the inner wall of the box through a vertical end plate 19. The two ends of the vertical screw 18 are connected to the vertical end plate 19 by bearings and are driven by a motor to rotate in both directions.

[0022] The adjusting disc 9 is fitted onto both the vertical slide rail 17 and the vertical screw 18. It has a sliding fit with the vertical slide rail 17 and a threaded fit with the vertical screw 18. Therefore, when the vertical screw 18 rotates, it can drive the adjusting disc 9 to move up and down in the vertical direction.

[0023] The cross-shaped adjusting rail 8 also includes a transverse slide rail 20 and a transverse screw 21. The transverse slide rail 20 has transverse end plates 22 fixed at both ends. The transverse screw 21 is set parallel to the transverse slide rail 20, and its two ends are connected to the transverse end plates 22 by bearings and driven by another motor. The adjusting disc 9 is also slidably connected to the transverse slide rail 20 and threadedly connected to the transverse screw 21.

[0024] When the vertical screw 18 rotates, the adjusting plate 9, the horizontal slide rail 20, and the horizontal screw 21 move up and down as a whole; when horizontal movement is required, the horizontal screw 21 rotates, driving the adjusting plate 9 to move left and right relative to the horizontal slide rail 20, thereby achieving arbitrary and precise positioning of the adjusting plate 9 in the two-dimensional plane of the proofing box 1.

[0025] Reference Figures 3 to 9 The regulating plate 9 is equipped with a multi-degree-of-freedom adjustable arm 11 and an inter-layer air nozzle 10. The adjustable arm 11 is connected to the regulating plate 9 via a rotary joint 12, which includes a primary rotary joint 33 and a secondary rotary joint 34. The rotation axis of the primary rotary joint 33 is perpendicular to the plane of the regulating plate 9, allowing the adjustable arm 11 to automatically pitch and swing in the vertical plane. The rotation axis of the secondary rotary joint 34 is parallel to the plane of the regulating plate 9, allowing the adjustable arm 11 to automatically rotate 360 ​​degrees in the horizontal plane. In addition, the adjustable arm 11 itself is an electrically telescopic arm, and its length can be changed, allowing the adjustable arm 11 to flexibly adjust the detection angle, making it convenient to probe between the trays 4 of different shelves 3.

[0026] The end of the adjusting arm 11 integrates a detection unit 13 and an additional blower nozzle 35. The main body of the detection unit 13 is a miniature cleaning chamber 14, in which an electrically controlled telescopic rod 23 is fixedly installed. The pH value detection probe 15 is fixed to the telescopic end of the electrically controlled telescopic rod 23. In the non-working state or after the detection is completed, the probe retracts into the miniature cleaning chamber 14.

[0027] The miniature cleaning chamber 14 contains an annular miniature base 24, which is coaxially sleeved on the outside of the electrically controlled telescopic rod 23 and can rotate relative to the adjusting arm 11 (driven by a motor). The miniature base 24 has a radial groove 25 on the side facing the pH detection probe 15, and a slider 26 is slidably installed in it, on which a cleaning brush 16 is mounted.

[0028] The cleaning brush 16 consists of a cleaning rod 31 and a cleaning sponge 32. The shape of the sponge conforms to the shape of the pH detection probe 15. To drive the cleaning brush 16 closer to or further away from the probe, a rotatable guide plate 27 is provided inside the miniature base 24. The guide plate 27 has a spiral guide protrusion 28 on the side close to the slide groove, and the corresponding side of the slider 26 has a spiral guide groove that engages with it. The other side of the guide plate 27 has an annular toothed groove 29, which is driven by a bevel gear 30 driven by a miniature motor. When the motor drives the guide plate 27 to rotate, the rotational motion of the guide plate 27 is converted into radial linear motion of the slider 26 and the cleaning brush 16. Thus, after the pH detection probe 15 retracts, the cleaning brush 16 moves closer to and adheres to the surface of the pH detection probe 15. At the same time, the miniature base 24 rotates around the electrically controlled telescopic rod 23 under the drive of the motor, causing the cleaning brush 16 to make a circular motion around the pH detection probe 15, achieving all-round cleaning of the probe surface.

[0029] The interlayer air nozzle 10 is fixed on the adjustment plate 9, and the auxiliary air nozzle 35 is located next to the detection unit at the end of the adjustment arm 11. The air outlet angle of both can be electrically adjusted. The end of the adjustment arm 11 is also equipped with a temperature sensor and a humidity sensor. When the temperature and humidity of the inner area of ​​a certain tray deviate from the set value, the position adjustment mechanism can be controlled to move the adjustment arm 11 to the vicinity of the area. Then, the air supply is started through the interlayer air nozzle 10 and the auxiliary air nozzle 35 to quickly balance the environment of the area and ensure that the temperature and humidity of the inner area of ​​the tray 4 are uniform with the surrounding area.

[0030] To further clarify, the aforementioned fixed connection should be interpreted broadly unless otherwise explicitly specified and limited. For example, it may be welding, gluing, or integral molding, or other conventional methods well known to those skilled in the art.

[0031] The steps involved in this application are as follows: S1: Set the process parameters such as temperature, humidity and target pH value required for this low-temperature fermentation of dough through the control panel. The equipment is initialized, the position adjustment mechanism 7 drives the adjustment arm 11 to reset to the standby position, and the pH value detection probe 15 is in the state of retracting into the micro cleaning chamber 14.

[0032] S2: Place the trays 4 containing the dough onto the shelves 3 of the proofing box 1, close the box door 2, start the equipment, the circulating fan starts working, the immersion heating tube in the water tray 6 humidifies according to the settings, and the fermentation process begins.

[0033] S3: When the preset detection time point is reached, the control system starts the position adjustment mechanism 7, the vertical screw 18 or the horizontal screw 21 rotates, driving the adjustment plate 9 to move to the corresponding position of the layer where the target tray 4 is located. Then, the adjustment arm 11 adjusts the angle through the first-level rotary joint 33 and the second-level rotary joint 34, and extends the electric telescopic arm so that the detection unit 13 at its end can accurately probe above the target dough.

[0034] S4: The electrically controlled telescopic rod 23 moves to push the pH value detection probe 15 out of the micro cleaning chamber 14, so that it contacts the dough surface to measure the pH value, and the measurement data is transmitted to the control system in real time.

[0035] S5: After the test is completed, the electrically controlled telescopic rod 23 retracts, pulling the pH value detection probe 15 back into the micro cleaning chamber 14, and the cleaning program is started: the micro motor drives the bevel gear 30 to rotate, which drives the guide plate 27 to rotate. Through the cooperation of the spiral guide protrusion 28 and the spiral guide groove on the slider 26, the slider 26 and the cleaning brush 16 installed on it are driven to move radially inward, so that the cleaning sponge 32 is tightly attached to the surface of the pH value detection probe 15. At the same time, another motor drives the micro base 24 to rotate, which drives the cleaning brush 16 to make a circular motion around the probe to achieve all-round cleaning. After cleaning is completed, the cleaning brush 16 retracts radially.

[0036] S6: During the fermentation process, the temperature and humidity sensors on the inner wall of the proofing box 1 continuously monitor the overall environment. The temperature and humidity sensors next to the blower nozzle 35 attached to the end of the regulating arm 11 detect the internal environment of the tray in different areas. The control system compares the temperature and humidity data of each area (especially the inner area of ​​the tray) with the set value. If the temperature and humidity in a certain area are uneven or deviate from the set value, the control system adjusts the air outlet angle of the interlayer air nozzle 10 and the auxiliary air nozzle 35, starts air supply, and directs the airflow with the required temperature and humidity to the target area to balance the environment inside the box.

[0037] S7: The control system compares the real-time pH value of the dough detected in step S4 with the set target pH value, and uses the built-in fermentation progress to make a judgment based on the fermentation time, ambient temperature and humidity data. If the fermentation progress is lagging, the temperature and humidity in the proofing box 1 will be appropriately increased to promote fermentation. If the fermentation progress is too fast, the ambient temperature will be appropriately decreased to slow down the fermentation speed.

[0038] S8: Repeat steps S3 to S7, periodically perform pH checks and local environmental fine-tuning on dough at different locations, and achieve intelligent, dynamic temperature and humidity control based on pH feedback.

[0039] The above description is only a preferred embodiment of the present invention, but the scope of protection of the present invention is not limited thereto. Any equivalent substitutions or modifications made by those skilled in the art within the scope of the technology disclosed in the present invention, based on the technical solution and inventive concept of the present invention, should be covered within the scope of protection of the present invention.

Claims

1. A smart temperature control device for low-temperature dough fermentation with pH feedback, characterized in that, include: A proofing box (1) is provided with a door (2) and several shelves (3) for placing trays (4). A circulating fan is provided on the top of the proofing box (1) and a water tray (6) is provided at the bottom. The position adjustment mechanism (7) includes a cross adjustment rail (8) and an adjustment plate (9). The cross adjustment rail (8) is fixedly installed on the inner wall of the proofing box (1) and is used to drive the adjustment plate (9) to perform vertical and horizontal position adjustment. The adjustment plate (9) is provided with an interlayer blower (10). An adjusting arm (11) is mounted on the adjusting plate (9) at one end via a rotating joint (12), and a detection unit (13) and an additional blower nozzle (35) are provided at the other end. The detection unit (13) includes a micro cleaning chamber (14) and a telescopic pH detection probe (15). A cleaning brush (16) is provided inside the micro cleaning chamber (14). The adjusting arm (11) is used to probe into each tray (4) and detect the dough to be fermented through the pH detection probe (15). After the detection is completed, the pH detection probe (15) retracts into the micro cleaning chamber (14) and is cleaned by the cleaning brush (16).

2. The intelligent temperature control device for low-temperature dough fermentation with pH feedback according to claim 1, characterized in that: The cross-shaped adjustment rail (8) includes a vertical slide rail (17), a vertical screw (18), a horizontal slide rail (20), and a horizontal screw (21). The vertical slide rail (17) is vertically arranged, and its two ends are fixedly installed on the inner wall of the proofing box (1) through a vertical end plate (19). The vertical screw (18) is arranged parallel to the vertical slide rail (17). The two ends of the vertical screw (18) are rotatably connected to the vertical end plate (19) and are driven to rotate by a motor. The vertical slide rail (17) and the vertical screw (18) pass vertically through the adjusting plate (9). The adjusting plate (9) is slidably connected to the vertical slide rail (17) and threadedly connected to the vertical screw (18). The transverse slide rail (20) is fixedly installed with transverse end plates (22) at both ends. The transverse screw (21) is arranged parallel to the transverse slide rail (20). The two ends of the transverse screw (21) are rotatably connected to the transverse end plates (22) and are driven to rotate by a motor. The transverse slide rail (20) and the transverse screw (21) pass through the adjusting plate (9) laterally. The adjusting plate (9) is slidably connected to the transverse slide rail (20) and threadedly connected to the transverse screw (21). The vertical slide rail (17) and the vertical screw (18) are used to drive the adjustment disk (9), the horizontal slide rail (20) and the horizontal screw (21) to adjust the vertical position as a whole. The horizontal slide rail (20) and the horizontal screw (21) are used to drive the adjustment disk (9) to adjust the horizontal position.

3. The intelligent temperature control device for low-temperature dough fermentation with pH feedback according to claim 1, characterized in that: The pH value detection probe (15) is fixedly installed on the telescopic end of the electrically controlled telescopic rod (23). The electrically controlled telescopic rod (23) is fixedly installed on the adjusting arm (11) and located inside the micro cleaning chamber (14). The end of the micro cleaning chamber (14) is provided with a through hole for the electrically controlled telescopic rod (23) and the pH value detection probe (15) to pass through. The micro cleaning chamber (14) is provided with a micro base (24). The micro base (24) is annular and coaxially sleeved on the outside of the electrically controlled telescopic rod (23). The micro base (24) is rotatably mounted on the adjusting arm (11). The micro base (24) has a radial groove (25) on the side facing the pH value detection probe (15). A slider (26) is slidably installed in the groove (25). The cleaning brush (16) is fixedly installed on the slider (26).

4. The intelligent temperature control device for low-temperature dough fermentation with pH feedback according to claim 3, characterized in that: The miniature base (24) is provided with a guide disk (27), which is annular, coaxially arranged with the miniature base (24), and rotatably connected to the miniature base (24); The guide plate (27) is set close to the slide groove (25), and a spiral guide protrusion (28) is provided on the side of the guide plate (27) facing the slide groove (25). The slider (26) is provided with a spiral guide groove that cooperates with the spiral guide protrusion (28) on the side of the guide plate (27). The guide plate (27) is provided with an annular toothed groove (29) on the side opposite to the slide groove (25). A bevel gear (30) is provided in the micro base (24). The bevel gear (30) meshes with the annular toothed groove (29). The bevel gear (30) is driven by a motor to drive the guide plate (27) to rotate, thereby driving the slider (26) and the cleaning brush (16) to move radially to get closer to or away from the pH value detection probe (15).

5. The intelligent temperature control device for low-temperature dough fermentation with pH feedback according to claim 4, characterized in that: The cleaning brush (16) includes a cleaning rod (31) and a cleaning sponge (32). The cleaning rod (31) is fixed on the slider (26), and the cleaning sponge (32) is provided on the side facing the pH value detection probe (15). The shape of the side of the cleaning sponge (32) facing the pH value detection probe (15) matches the shape of the pH value detection probe (15).

6. The intelligent temperature control device for low-temperature dough fermentation with pH feedback according to claim 5, characterized in that: The rotary joint (12) includes a primary rotary joint (33) and a secondary rotary joint (34). The rotation axis of the primary rotary joint (33) is perpendicular to the adjustment disk (9) and is used to drive the adjustment arm (11) to rotate in a plane parallel to the adjustment disk (9). The rotation axis of the secondary rotary joint (34) is arranged parallel to the adjustment disk (9) and is used to drive the adjustment arm (11) to rotate in a plane perpendicular to the adjustment disk (9).

7. The intelligent temperature control device for low-temperature dough fermentation with pH feedback according to claim 6, characterized in that: The adjusting arm (11) is an electric telescopic arm, and a temperature sensor and a humidity sensor are provided on the adjusting arm (11) near the auxiliary blow nozzle (35); The outlet angles of both the interlayer blower (10) and the additional blower (35) are adjustable.

8. The intelligent temperature control device for low-temperature dough fermentation with pH feedback according to claim 7, characterized in that: The inner wall of the proofing box (1) is equipped with a temperature sensor and a humidity sensor for monitoring the overall environment inside the box; The temperature sensor and humidity sensor at the end of the regulating arm (11) are used to monitor the local environment inside each tray (4); When a temperature and humidity deviation is detected between the local environment inside the tray (4) and the overall environment inside the proofing box (1), the interlayer blower (10) or the additional blower (35) is controlled to adjust the air outlet angle and start, so as to deliver the airflow provided by the circulating fan and regulated by temperature and humidity to the target area in order to balance the temperature and humidity uniformity of the space inside the proofing box (1).

9. The intelligent temperature control device for low-temperature dough fermentation with pH feedback according to claim 8, characterized in that: The proofing box (1) is equipped with a control panel on the outside and a temperature sensor and a humidity sensor inside. The water pan (6) is equipped with an immersion heating tube, a water level sensor and a temperature sensor.

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