Biscuit production line and preparation process thereof

Abstract

This invention relates to the field of biscuit production technology, and in particular to a biscuit production line and its preparation process. The biscuit production line includes a mounting frame with a heating element installed inside. It also includes: a first conveyor belt; a first motor that drives the first conveyor belt via an output shaft; a driving component located at the starting point of the first conveyor belt; a scrubbing component with its bottom in contact with the first conveyor belt, the driving component driving the scrubbing component to reciprocate; a feeding assembly, the first conveyor belt passing the scrubbing component and reaching directly below the feeding assembly; and a flipping assembly for flipping the raw materials extruded onto the first conveyor belt after baking and for layering them after filling. This device guides the biscuit dough through a guide plate, allowing the dough to flip. At this point, due to the adjustment of the raw material ratio and baking temperature, the biscuit dough is in a flexible state that allows it to be flipped without breaking, thus facilitating complete flipping.

Description

Technical Field

[0001] This invention relates to the field of biscuit production, and more particularly to a biscuit production line and its preparation process. Background Technology

[0002] Biscuits are crisp or crunchy foods made from cereal flour (mainly wheat flour) as a base, with or without sugar, oil and other ingredients, through processes such as mixing, shaping and baking. They have low moisture content, a dry and hard texture, and come in various shapes (such as flat, block, cartoon shapes, etc.). According to the recipe and process, they can be divided into sweet biscuits, savory biscuits, sandwich biscuits, cookies, etc. Biscuits are easy to store and carry, and are common snacks or meal replacement foods.

[0003] In the existing technology, when producing biscuits, both sides of the biscuits need to be baked to avoid one side being overbaked while the other side is underbaked. However, the existing technology uses a single-sided flipping method when flipping the biscuits, which increases the workload significantly. Furthermore, flipping uncut biscuits can cause them to break. Summary of the Invention

[0004] The purpose of this invention is to address the shortcomings of existing technologies by proposing a biscuit production line and its preparation process.

[0005] In a first aspect, the present invention provides a biscuit production line, including a mounting frame, wherein a heating element is installed inside the mounting frame, and further comprising:

[0006] The first conveyor belt is mounted on the mounting frame via a rotating roller drive;

[0007] The first motor is fixedly installed on the side wall of the mounting frame and drives the first conveyor belt through the output shaft. The first conveyor belt is heated by passing through the heating element during the transmission process.

[0008] The driving component is installed on the top of the mounting frame and is located at the starting end of the first conveyor belt;

[0009] A scrubbing component is mounted on the drive component, with its bottom contacting the first conveyor belt. The drive component is used to drive the scrubbing component to reciprocate, thereby cleaning the surface of the first conveyor belt.

[0010] A feeding assembly is installed on the top of the mounting frame, and the first conveyor belt passes the scrubbing component and arrives directly below the feeding assembly;

[0011] A flipping assembly, installed on the top of the mounting frame, is used to flip the raw material extruded by the feeding assembly onto the first conveyor belt after baking and to perform sandwiching and stacking processing.

[0012] Workers place the prepared filling inside the chocolate extruder and the mixed dough inside the feeding assembly. The feeding assembly can be configured as an extruder, which extrudes thin, long strips of dough. Before the dough falls onto the first conveyor belt, a drive unit moves a scrubbing component back and forth to clean the surface of the first conveyor belt, removing any remaining biscuit crumbs. The drive unit uses an existing general-purpose drive mechanism to move the scrubbing component back and forth. After the dough is extruded, it falls onto the first conveyor belt, which is driven by a first motor, thus moving the extruded dough. After the dough passes the first flipping position of the flipping assembly, the flipping assembly flips it every other dough strip. Then, it guides the flipped dough upwards. The remaining dough then passes the second flipping position on the flipping assembly, where it is flipped again. After the filling is extruded onto the flipped dough, the lifted dough cup guides and covers it, thus completing the filling preparation of the biscuit.

[0013] Preferably, the flipping assembly includes:

[0014] Two trapezoidal frames are fixed to the top of the mounting frame, and the two sides of the trapezoidal frames are smoothly guided to connect to the surface of the first conveyor belt;

[0015] Two sets of partitions are arranged in a linear array on the top of the two trapezoidal frames;

[0016] Two sets of positioning rods are fixed to the top of the two trapezoidal frames respectively, and the two sets of partitions are detachably and fixedly connected to the two sets of positioning rods respectively;

[0017] Several sets of guide plates, two guide plates form a group, and the guide plates in the same group are installed between two adjacent partitions. When the dough passes between two partitions, the guide plates guide and cause the dough to flip over.

[0018] The trapezoidal frame can slightly lift the dough, then guide it between two partitions. After each dough, the dough passes through a guide plate, which flips and guides the dough, allowing it to be flipped. At this point, due to the adjustment of the ingredient ratio and baking temperature, the dough is in a flexible state that can be flipped without breaking, thus facilitating a complete flipping of the dough.

[0019] Preferably, the guide piece includes:

[0020] The straight end is fixed to the top of the trapezoidal frame;

[0021] The curved end is vertically arranged, fixed to the top of the trapezoidal frame, and located at the center between two adjacent guide pieces. The top of the curved end bends towards the two adjacent guide pieces to form a flip guide.

[0022] The straight end is parallel to the dough, allowing the dough to smoothly enter the top of the straight end during transport. Then, supported by the connection between the straight end and the curved end, the dough gradually flips to an upright position. When the upright dough passes the curved end, the top of the curved end bends between the two guide plates, pushing the upright dough. This causes the upright dough cup to flip to the other side, thus achieving the flipping of the dough. Due to the limitations of the preparation process, the dough still has a certain amount of moisture, preventing it from breaking under the torsion, which facilitates the flipping operation.

[0023] Preferably, the flipping assembly further includes:

[0024] A conveyor frame is fixed above the trapezoidal frame away from the scrubbing component;

[0025] The second conveyor belt is mounted on top of the conveyor frame via a drive roller.

[0026] The second motor is fixed to one side of the conveyor frame and drives the second conveyor belt through its output shaft.

[0027] Multiple guide plates, fixed to the top of the conveyor frame, are used to guide the passing pie slices to shift towards the adjacent pie dough conveying position so as to form a cover after passing through the second conveyor belt;

[0028] After the second motor starts, it drives the second conveyor belt. The worker places the dough on the second conveyor belt, and the second conveyor belt drives the dough to be guided and lifted upwards. This allows the flipped dough to be lifted and separated from the unflipped dough. During the upward guidance process, it is guided and deflected to one side by the guide plate. When the dough is guided back down after being lifted, it lands on the position of the adjacent dough, so that the dough covers the other dough and sandwiches the filling in between, thus realizing the preparation of the cookie filling.

[0029] Preferably, the flipping assembly further includes:

[0030] The conveying pipe is fixed to the bottom of the conveyor frame;

[0031] Multiple coating nozzles are arranged in a linear array, corresponding to the positions of each dough piece, and connected to the conveying pipe;

[0032] A cutting blade is rotatably mounted on the top of the mounting frame, and the dough passes through the cutting blade after passing through the second conveyor belt;

[0033] The third motor is fixedly mounted on the mounting bracket and drives the cutting blade to rotate via its output shaft.

[0034] The conveyor pipe transports the filling from inside the chocolate extruder to the coating nozzle, allowing the filling to be conveyed onto the cookie dough. After the cookie dough is covered, a third motor drives the cutting blade to rotate and cut the cookie, thus completing the filling process.

[0035] Secondly, a biscuit preparation process is provided, which includes the following steps:

[0036] Step 1: Prepare the ingredients: Clean and sterilize the egg whites and set aside. Soften the butter and shortening in a warm room beforehand and set aside. Grind the granulated sugar and sift it through a 60-mesh sieve beforehand and set aside. Sift the wheat flour through a 60-mesh sieve beforehand and set aside. Melt the chocolate at the set melting temperature of 55℃ and then keep it warm at 40℃.

[0037] Step 2, filling preparation: First, put the white chocolate flavored sauce and coconut oil into the insulated container, turn on the heating switch, turn on the stirring switch, and when one-third of the chocolate has melted into liquid, add the prepared flavoring and powder, and keep stirring until the chocolate is completely melted;

[0038] Step 3: Ingredient preparation, where the weight ratio of the ingredients for the pastry and filling is as follows:

[0039] Pastry: 20-25 parts wheat flour, 1-3 parts potato starch, 1-3 parts whole milk powder, 1-3 parts coconut milk, 1-3 parts egg white powder, 5-10 parts butter, 5-10 parts shortening, 1-3 parts palm oil, 5-10 parts white sugar, 1-3 parts malt syrup, 5-10 parts eggs, 0.1-0.5 parts salt, 0.1-0.5 parts polyglycerol fatty acid ester, 0.1-0.5 parts flavoring;

[0040] Filling: 10-15 parts white chocolate flavored sauce, 1-3 parts coconut oil, 0.1-0.5 parts fragrant powder, 0.1-0.3 parts flavoring;

[0041] Step 4, Aeration and Whipping: Whip the shortening, butter, palm oil, whole milk powder, powdered sugar, malt syrup, eggs, polyglycerol fatty acid esters, flavoring, and salt with an electric mixer until soft peaks form;

[0042] Step 5: Mixing: Add wheat flour, potato starch, egg white powder, coconut milk powder, and whole milk powder to the first batch of whipped oil. Mix on low speed for 1 minute, then on high speed for 1 minute until fully combined with the whipped oil and there is no dry powder. The mixture should have a fine texture.

[0043] Step 6: Extrusion molding: Use an extrusion molding machine to extrude the dough into thin strips, with a thickness of less than 3mm and a width of less than 40mm;

[0044] Step 7, Baking: Baking time is 11 minutes, baking temperature is 160±10℃ for Zone 1 (top and bottom heat), 170±10℃ for Zone 2 (top and bottom heat), 175±10℃ for Zone 3 (top and bottom heat), and 150±10℃ for Zone 4 (top and bottom heat).

[0045] Preferably, step seven is followed by a sandwich filling step:

[0046] A1. Pour the prepared chocolate sauce into the chocolate extruder;

[0047] A2. When the first conveyor belt transports the dough to the first flipping position of the flipping component, the flipping component flips the dough at intervals so that the bottom of the dough is facing up. The flipped dough is then guided and lifted upwards, while the unflipped dough passes through the second flipping position of the flipping component and is flipped. Then, when it passes through the coating nozzle, the coating nozzle sprays chocolate sauce onto the bottom of the dough. The lifted dough shifts to the position of the adjacent dough during the movement, covering the dough with the chocolate sauce.

[0048] A3. Use a cutting knife to cut the long strip of dough into the required length.

[0049] Preferably, it further includes:

[0050] B1. Cooling: After cutting, the cookies should be cooled for 5-10 minutes at an ambient temperature of 10℃-15℃ and a humidity of 30%-40%. After cooling, the cookie temperature should be 15℃~20℃.

[0051] B2. Metal inspection: Fe: 2.0mm, Sus: 2.0mm, No Fe: 2.0mm.

[0052] Preferably, the process further includes an inner packaging step:

[0053] C1. Ambient temperature 20℃-26℃, humidity 30%-40%;

[0054] C2. Disinfection of food contact surfaces: Spray with 75% alcohol;

[0055] C3. Air disinfection: turn on the ultraviolet lamp for 2 hours (during production stoppage) or spray with 75% alcohol (during production);

[0056] C4. Horizontal sealing temperature: 125-155℃;

[0057] C5. Middle sealing temperature: 125-155℃, top sealing temperature: 125-155℃;

[0058] C6. Cake temperature: 20-25℃;

[0059] C7. Biscuit weight: 10g / packet;

[0060] C8. Packaging machine speed: 180-220 packs / min;

[0061] C9. Air pressure ≥ 0.6 MPa.

[0062] Preferably, it also includes outer packaging and finished product warehousing steps:

[0063] D1. Outer Packaging:

[0064] (1) Weight of boxed and bagged products: see product weight standard for details;

[0065] (2) Date printing: clear, correct, and consistent inside and out;

[0066] (3) The items and flavors must be consistent inside and out;

[0067] (4) Sealing and box sealing: secure and aesthetically pleasing;

[0068] D2. Finished product warehousing:

[0069] (1) The number of boxes is correct;

[0070] (2) No mixing of flavors or specifications;

[0071] D3. Store the product in a cool (≤30℃) and dry environment, and protect it from squeezing, exposure to sunlight and rain.

[0072] Compared with the prior art, the present invention has the following beneficial effects:

[0073] The dough is flipped by a guide plate, which makes it flexible enough to be flipped without breaking due to the adjustment of the ingredient ratio and baking temperature, thus facilitating the complete flipping of the dough. Attached Figure Description

[0074] Figure 1 This is a schematic diagram of the production line structure of the present invention. Figure 1 .

[0075] Figure 2 For the present invention Figure 1 A magnified structural diagram of point A in the middle.

[0076] Figure 3 This is a schematic diagram of the production line structure of the present invention. Figure 2 .

[0077] Figure 4 For the present invention Figure 3 A magnified structural diagram at point B in the middle.

[0078] Figure 5 This is a cross-sectional structural diagram of the production line of the present invention.

[0079] Figure 6 For the present invention Figure 5 A magnified structural diagram at point C.

[0080] Figure 7 This is a schematic diagram of the guide plate structure of the present invention.

[0081] Figure 8 This is a schematic diagram of the preparation process of the present invention.

[0082] In the diagram: 1. Mounting frame; 101. First conveyor belt; 102. First motor; 103. Drive unit; 104. Scrubbing component; 105. Feeding assembly; 2. Trapezoidal frame; 201. Partition plate; 202. Positioning rod; 203. Guide plate; 3. Conveyor frame; 301. Second motor; 302. Second conveyor belt; 4. Coating nozzle; 401. Conveying pipe; 402. Third motor; 403. Cutting blade; 501. Straight end; 502. Curved end. Detailed Implementation

[0083] The following description is intended to disclose the invention and enable those skilled in the art to implement it. The preferred embodiments described below are merely examples, and other obvious variations will occur to those skilled in the art.

[0084] like Figures 1 to 7 The biscuit production line shown includes a mounting rack 1, with a heating element installed inside the mounting rack 1, and also includes:

[0085] The first conveyor belt 101 is mounted on the mounting frame 1 via a rotating roller drive;

[0086] The first motor 102 is fixedly installed on the side wall of the mounting frame 1 and drives the first conveyor belt 101 through the output shaft. The first conveyor belt 101 is heated by the heating element during the transmission process.

[0087] The drive unit 103 is installed on the top of the mounting frame 1 and is located at the starting end of the first conveyor belt 101.

[0088] The scrubbing component 104 is mounted on the drive component 103 and its bottom contacts the first conveyor belt 101. The drive component 103 is used to drive the scrubbing component 104 to reciprocate, thereby cleaning the surface of the first conveyor belt 101.

[0089] The feeding assembly 105 is installed on the top of the mounting frame 1. The first conveyor belt 101 passes the scrubbing component 104 and arrives directly below the feeding assembly 105.

[0090] The flipping assembly is installed on the top of the mounting frame 1 and is used to flip the raw material extruded by the feeding assembly 105 onto the first conveyor belt 101 after baking and to perform sandwiching and stacking processing.

[0091] In the existing technology, when producing biscuits, both sides of the biscuits need to be baked to avoid one side being overbaked while the other side is underbaked. However, the existing technology uses a single-sided flipping method when flipping the biscuits, which increases the workload significantly. Furthermore, flipping uncut biscuits may cause them to break.

[0092] This embodiment of the invention can solve the above problems. The specific implementation is as follows: The worker places the prepared filling inside the chocolate extruder and the mixed dough inside the feeding assembly 105. The feeding assembly 105 can be configured as an extruder, causing it to extrude thin, elongated biscuit blanks. Before the biscuit blanks fall onto the first conveyor belt 101, the driving component 103 drives the scrubbing component 104 to reciprocate. The reciprocating movement of the scrubbing component 104 cleans the surface of the first conveyor belt 101, removing residual biscuit crumbs. The driving component 103 uses existing general-purpose... A drive mechanism drives the scrubbing component 104 to reciprocate. After the dough is extruded, it falls onto the first conveyor belt 101. The first conveyor belt 101 is driven by the first motor 102, which drives the extruded dough. After the dough passes the first flipping position of the flipping component, the flipping component flips it every other dough. Then, it guides the flipped dough upward and lifts it up. The remaining dough then passes the second flipping position on the flipping component and flips it. After the filling is extruded onto the flipped dough, the lifted dough cup guides and covers it, thus completing the filling preparation of the biscuit.

[0093] As an optional embodiment, the flipping component includes:

[0094] Two trapezoidal frames 2 are fixed to the top of the mounting frame 1, and the two sides of the trapezoidal frames 2 are smoothly connected to the surface of the first conveyor belt 101.

[0095] Two sets of partitions 201 are arranged in a linear array on the top of the two trapezoidal frames 2;

[0096] Two sets of positioning rods 202 are fixed to the top of the two trapezoidal frames 2 respectively, and two sets of partitions 201 are detachably and fixedly connected to the two sets of positioning rods 202 respectively;

[0097] Several sets of guide plates 203, two guide plates 203 form a group, and the guide plates 203 in the same group are installed between two adjacent partitions 201. When the dough passes between the two partitions 201, the guide plates 203 guide and drive the dough to flip over.

[0098] The trapezoidal frame 2 can slightly lift the dough and then guide it between the two partitions 201. After each dough, the dough passes through the guide plate 203, which flips and guides the dough so that it can be flipped. At this time, due to the adjustment of the ingredient ratio and baking temperature, the dough is in a flexible state that can be flipped without breaking, thus facilitating the complete flipping of the dough.

[0099] As an optional embodiment, the guide chip 203 includes:

[0100] The straight end 501 is fixed to the top of the trapezoidal frame 2;

[0101] The curved end 502 is vertically arranged, fixed to the top of the trapezoidal frame 2, and located at the center between two adjacent guide pieces 203. The top of the curved end 502 bends towards the two adjacent guide pieces 203 to form a flipping guide.

[0102] The straight end 501 is parallel to the dough, allowing the dough to smoothly enter the top of the straight end 501 during the conveying process. Then, under the support of the connection between the straight end 501 and the curved end 502, the dough is gradually turned to an upright state. When the upright dough passes the curved end 502, the top of the curved end 502 bends between the two guide plates 203 and pushes the upright dough, causing the upright dough cup to turn to the other side after being pushed, thus achieving the turning of the dough. At this time, due to the limitations of the preparation process, the dough still has a certain amount of moisture, which prevents it from breaking under the torsion, thus facilitating the turning operation of the dough.

[0103] As an optional embodiment, the flipping component further includes:

[0104] The conveyor frame 3 is fixed above the trapezoidal frame 2, which is away from the scrubbing component 104;

[0105] The second conveyor belt 302 is mounted on top of the conveyor frame 3 via a drive roller;

[0106] The second motor 301 is fixed to one side of the conveyor frame 3 and drives the second conveyor belt 302 through the output shaft;

[0107] Multiple guide plates, fixed to the top of the conveyor 3, are used to guide the passing pie slices to shift towards the adjacent pie position so as to form a cover after passing through the second conveyor belt 302;

[0108] After the second motor 301 starts, it drives the second conveyor belt 302. The worker places the dough on the second conveyor belt 302. After the second conveyor belt 302 conveys, it drives the dough to be guided and lifted upwards. This allows the flipped dough to be lifted and separated from the unflipped dough. During the upward guidance process, it is guided and shifted to one side by the guide plate. When the dough is guided back down after being lifted, it lands on the position of the adjacent dough, so that the dough covers the other dough and sandwiches the filling in between, thus realizing the preparation of the cookie filling.

[0109] As an optional embodiment, the flipping component further includes:

[0110] Conveying pipe 401 is fixed to the bottom of conveyor frame 3;

[0111] Multiple coating nozzles 4 are arranged in a linear array, corresponding to the positions of each dough piece, and connected to the conveying pipe 401;

[0112] The cutting blade 403 is rotatably mounted on the top of the mounting frame 1. The dough passes through the cutting blade 403 after passing through the second conveyor belt 302.

[0113] The third motor 402 is fixedly installed on the mounting bracket 1 and drives the cutting blade 403 to rotate through the output shaft;

[0114] The conveying pipe 401 can convey the filling inside the chocolate extruder to the coating nozzle 4, so that the filling is conveyed onto the biscuit blank. After the biscuit blank is covered, the third motor 402 drives the cutting blade 403 to rotate and cut the biscuit, thereby completing the filling of the biscuit.

[0115] like Figure 1 The biscuit preparation process shown includes the following steps:

[0116] Step 1: Prepare the ingredients: Clean and sterilize the egg whites and set aside. Soften the butter and shortening in a warm room beforehand and set aside. Grind the granulated sugar and sift it through a 60-mesh sieve beforehand and set aside. Sift the wheat flour through a 60-mesh sieve beforehand and set aside. Melt the chocolate at the set melting temperature of 55℃ and then keep it warm at 40℃.

[0117] Step 2, filling preparation: First, put the white chocolate flavored sauce and coconut oil into the insulated container, turn on the heating switch, turn on the stirring switch, and when one-third of the chocolate has melted into liquid, add the prepared flavoring and powder, and keep stirring until the chocolate is completely melted;

[0118] Step 3: Ingredient preparation, where the weight ratio of the ingredients for the pastry and filling is as follows:

[0119] Pastry: 20-25 parts wheat flour, 1-3 parts potato starch, 1-3 parts whole milk powder, 1-3 parts coconut milk, 1-3 parts egg white powder, 5-10 parts butter, 5-10 parts shortening, 1-3 parts palm oil, 5-10 parts white sugar, 1-3 parts malt syrup, 5-10 parts eggs, 0.1-0.5 parts salt, 0.1-0.5 parts polyglycerol fatty acid ester, 0.1-0.5 parts flavoring;

[0120] Filling: 10-15 parts white chocolate flavored sauce, 1-3 parts coconut oil, 0.1-0.5 parts fragrant powder, 0.1-0.3 parts flavoring;

[0121] Step 4, Aeration and Whipping: Whip the shortening, butter, palm oil, whole milk powder, powdered sugar, malt syrup, eggs, polyglycerol fatty acid esters, flavoring, and salt with an electric mixer until soft peaks form;

[0122] Step 5: Mixing: Add wheat flour, potato starch, egg white powder, coconut milk powder, and whole milk powder to the first batch of whipped oil. Mix on low speed for 1 minute, then on high speed for 1 minute until fully combined with the whipped oil and there is no dry powder. The mixture should have a fine texture.

[0123] Step 6: Extrusion molding: Use an extrusion molding machine to extrude the dough into thin strips, with a thickness of less than 3mm and a width of less than 40mm;

[0124] Step 7, Baking: Baking time is 11 minutes, baking temperature is 160±10℃ for Zone 1 (top and bottom heat), 170±10℃ for Zone 2 (top and bottom heat), 175±10℃ for Zone 3 (top and bottom heat), and 150±10℃ for Zone 4 (top and bottom heat).

[0125] As an optional embodiment, step seven is followed by a sandwich filling step:

[0126] A1. Pour the prepared chocolate sauce into the chocolate extruder;

[0127] A2. When the first conveyor belt (101) transports the dough to the first flipping position of the flipping assembly, the flipping assembly flips the dough at intervals so that the bottom of the dough is facing up. The flipped dough is then guided upward and lifted. The unflipped dough then passes through the second flipping position of the flipping assembly and is flipped. When it passes through the coating nozzle (4), the coating nozzle (4) sprays chocolate sauce onto the bottom of the dough. The dough that is lifted upward shifts to the position of the adjacent dough during the movement, covering the dough with the dough coated with chocolate sauce.

[0128] A3. Use a cutting knife (403) to cut the long strip of dough into the required length.

[0129] As an optional embodiment, it also includes:

[0130] B1. Cooling: After cutting, the cookies should be cooled for 5-10 minutes at an ambient temperature of 10℃-15℃ and a humidity of 30%-40%. After cooling, the cookie temperature should be 15℃~20℃.

[0131] B2. Metal inspection: Fe: 2.0mm, Sus: 2.0mm, No Fe: 2.0mm.

[0132] As an optional embodiment, an inner packaging step is also included:

[0133] C1. Ambient temperature 20℃-26℃, humidity 30%-40%;

[0134] C2. Disinfection of food contact surfaces: Spray with 75% alcohol;

[0135] C3. Air disinfection: turn on the ultraviolet lamp for 2 hours (during production stoppage) or spray with 75% alcohol (during production);

[0136] C4. Horizontal sealing temperature: 125-155℃;

[0137] C5. Middle sealing temperature: 125-155℃, top sealing temperature: 125-155℃;

[0138] C6. Cake temperature: 20-25℃;

[0139] C7. Biscuit weight: 10g / packet;

[0140] C8. Packaging machine speed: 180-220 packs / min;

[0141] C9. Air pressure ≥ 0.6 MPa.

[0142] As an optional embodiment, the process also includes outer packaging and finished product warehousing steps:

[0143] D1. Outer Packaging:

[0144] (1) Weight of boxed and bagged products: see product weight standard for details;

[0145] (2) Date printing: clear, correct, and consistent inside and out;

[0146] (3) The items and flavors must be consistent inside and out;

[0147] (4) Sealing and box sealing: secure and aesthetically pleasing;

[0148] D2. Finished product warehousing:

[0149] (1) The number of boxes is correct;

[0150] (2) No mixing of flavors or specifications;

[0151] D3. Store the product in a cool (≤30℃) and dry environment, and protect it from squeezing, exposure to sunlight and rain.

[0152] The working principle of this invention is as follows: The worker places the prepared filling inside the chocolate extruder and the mixed dough inside the feeding assembly. The feeding assembly can be configured as an extruder, extruding thin, elongated biscuit blanks. Before the biscuit blanks fall onto the first conveyor belt, a drive unit drives a scrubbing component to reciprocate. This reciprocating motion cleans the surface of the first conveyor belt, removing any remaining biscuit crumbs. The drive unit uses a common drive mechanism to drive the scrubbing component. After extrusion, the biscuit blanks fall onto the first conveyor belt, which is driven by a first motor, thus moving the extruded biscuit blanks. After passing the first flipping position of the flipping assembly, the flipping assembly flips the blanks at intervals, then guides and lifts the flipped blanks upwards. The remaining blanks then pass through the second flipping position on the flipping assembly, where they are flipped again. After the filling is extruded onto the flipped blanks, the lifted blank cup guides and covers them, thus completing the preparation of the biscuit filling.

[0153] The foregoing has shown and described the basic principles, main features, and advantages of the present invention. Those skilled in the art should understand that the present invention is not limited to the above embodiments. The embodiments and descriptions in the specification are merely principles of the invention. Various changes and modifications can be made to the invention without departing from its spirit and scope, and all such changes and modifications fall within the scope of the claimed invention.

Claims

1. A biscuit production line comprising a mounting rack (1) having a heating element mounted inside, characterized in that, Also includes: The first conveyor belt (101) is mounted on the mounting frame (1) via a rotating roller drive; The first motor (102) is fixedly installed on the side wall of the mounting frame (1) and drives the first conveyor belt (101) through the output shaft. The first conveyor belt (101) is heated by passing through the heating element during the transmission process. The drive unit (103) is installed on the top of the mounting frame (1) and is located at the starting end of the first conveyor belt (101); A scrubbing component (104) is mounted on the drive component (103) and its bottom contacts the first conveyor belt (101). The drive component (103) is used to drive the scrubbing component (104) to reciprocate, thereby cleaning the surface of the first conveyor belt (101). The feeding assembly (105) is installed on the top of the mounting frame (1), and the first conveyor belt (101) passes the scrubbing member (104) and arrives directly below the feeding assembly (105); The flipping assembly is installed on the top of the mounting frame (1) and is used to flip the raw material extruded by the feeding assembly (105) onto the first conveyor belt (101) after baking and to perform sandwiching processing.

2. A biscuit line according to claim 1, characterised in that, The flipping assembly includes: Two trapezoidal frames (2) are fixed to the top of the mounting frame (1), and the two sides of the trapezoidal frames (2) are smoothly connected to the surface of the first conveyor belt (101); Two sets of partitions (201) are arranged in a linear array on the top of the two trapezoidal frames (2); Two sets of positioning rods (202) are fixed to the top of the two trapezoidal frames (2) respectively, and the two sets of partitions (201) are detachably and fixedly connected to the two sets of positioning rods (202); Several sets of guide pieces (203) are provided, with two guide pieces (203) forming a group. The guide pieces (203) in the same group are installed between two adjacent partitions (201). When the dough passes between the two partitions (201), the guide pieces (203) guide and drive the dough to flip over.

3. A biscuit line according to claim 2, characterised in that, The guide piece (203) includes: The straight end (501) is fixed to the top of the trapezoidal frame (2); The curved end (502) is vertically arranged and fixed to the top of the trapezoidal frame (2), and is located at the center between two adjacent guide pieces (203). The top of the curved end (502) bends towards the two adjacent guide pieces (203) to form a flip guide.

4. A biscuit line according to claim 3, characterised in that, The flipping assembly also includes: The conveyor (3) is fixed above the trapezoidal frame (2) away from the scrubbing member (104); The second conveyor belt (302) is mounted on the top of the conveyor frame (3) via a drive roller; The second motor (301) is fixed to one side of the conveyor frame (3) and drives the second conveyor belt (302) through the output shaft; Multiple guide pieces, fixed to the top of the conveyor frame (3), are used to guide the passing pie slices to shift to the adjacent pie tray conveying position so as to form a cover after passing through the second conveyor belt (302).

5. A biscuit line according to claim 4, characterised in that, The flipping assembly also includes: The conveying pipe (401) is fixed to the bottom of the conveyor frame (3); Multiple coating nozzles (4) are arranged in a linear array, matching the position of each dough piece, and connected to the conveying pipe (401). The cutting blade (403) is rotatably mounted on the top of the mounting frame (1), and the dough passes through the cutting blade (403) after passing through the second conveyor belt (302). The third motor (402) is fixedly installed on the mounting bracket (1) and drives the cutting blade (403) to rotate through the output shaft.

6. A biscuit making process suitable for a biscuit production line as claimed in any one of claims 1 to 5, characterised in that, The preparation process includes the following steps: Step 1: Prepare the ingredients: Clean and sterilize the egg whites and set aside. Soften the butter and shortening in a warm room beforehand and set aside. Grind the granulated sugar and sift it through a 60-mesh sieve beforehand and set aside. Sift the wheat flour through a 60-mesh sieve beforehand and set aside. Melt the chocolate at the set melting temperature of 55℃ and then keep it warm at 40℃. Step 2, filling preparation: First, put the white chocolate flavored sauce and coconut oil into the insulated container, turn on the heating switch, turn on the stirring switch, and when one-third of the chocolate has melted into liquid, add the prepared flavoring and powder, and keep stirring until the chocolate is completely melted; Step 3: Ingredient preparation, where the weight ratio of the ingredients for the pastry and filling is as follows: Pastry: 20-25 parts wheat flour, 1-3 parts potato starch, 1-3 parts whole milk powder, 1-3 parts coconut milk, 1-3 parts egg white powder, 5-10 parts butter, 5-10 parts shortening, 1-3 parts palm oil, 5-10 parts white sugar, 1-3 parts malt syrup, 5-10 parts eggs, 0.1-0.5 parts salt, 0.1-0.5 parts polyglycerol fatty acid ester, 0.1-0.5 parts flavoring; Filling: 10-15 parts white chocolate flavored sauce, 1-3 parts coconut oil, 0.1-0.5 parts fragrant powder, 0.1-0.3 parts flavoring; Step 4, Aeration and Whipping: Whip the shortening, butter, palm oil, whole milk powder, powdered sugar, malt syrup, eggs, polyglycerol fatty acid esters, flavoring, and salt with an electric mixer until soft peaks form; Step 5: Mixing: Add wheat flour, potato starch, egg white powder, coconut milk powder, and whole milk powder to the first batch of whipped oil. Mix on low speed for 1 minute, then on high speed for 1 minute until fully combined with the whipped oil and there is no dry powder. The mixture should have a fine texture. Step 6: Extrusion molding: Use an extrusion molding machine to extrude the dough into thin strips, with a thickness of less than 3mm and a width of less than 40mm; Step 7, Baking: Baking time is 11 minutes, baking temperature is 160±10℃ for Zone 1 (top and bottom heat), 170±10℃ for Zone 2 (top and bottom heat), 175±10℃ for Zone 3 (top and bottom heat), and 150±10℃ for Zone 4 (top and bottom heat).

7. A biscuit making process according to claim 6, characterised in that, Step seven is followed by a sandwich filling step: A1. Pour the prepared chocolate sauce into the chocolate extruder; A2. When the first conveyor belt (101) transports the dough to the first flipping position of the flipping assembly, the flipping assembly flips the dough at intervals so that the bottom of the dough is facing up. The flipped dough is then guided upward and lifted. The unflipped dough then passes through the second flipping position of the flipping assembly and is flipped. When it passes through the coating nozzle (4), the coating nozzle (4) sprays chocolate sauce onto the bottom of the dough. The dough that is lifted upward shifts to the position of the adjacent dough during the movement, covering the dough with the dough coated with chocolate sauce. A3. Use a cutting knife (403) to cut the long strip of dough into the required length.

8. A biscuit making process according to claim 7, characterised in that, Also includes: B1. Cooling: After cutting, the cookies should be cooled for 5-10 minutes at an ambient temperature of 10℃-15℃ and a humidity of 30%-40%. After cooling, the cookie temperature should be 15℃~20℃. B2. Metal inspection: Fe: 2.0mm, Sus: 2.0mm, No Fe: 2.0mm.

9. A biscuit preparation process according to claim 8, characterized in that, This also includes the inner packaging process: C1. Ambient temperature 20℃-26℃, humidity 30%-40%; C2. Disinfection of food contact surfaces: Spray with 75% alcohol; C3. Air disinfection: turn on the ultraviolet lamp for 2 hours (during production stoppage) or spray with 75% alcohol (during production); C4. Horizontal sealing temperature: 125-155℃; C5. Middle sealing temperature: 125-155℃, top sealing temperature: 125-155℃; C6. Cake temperature: 20-25℃; C7. Biscuit weight: 10g / packet; C8. Packaging machine speed: 180-220 packs / min; C9. Air pressure ≥ 0.6 MPa.

10. A biscuit preparation process according to claim 9, characterized in that, This also includes the outer packaging and finished product warehousing steps: D1. Outer Packaging: (1) Weight of boxed and bagged products: see product weight standard for details; (2) Date printing: clear, correct, and consistent inside and out; (3) The items and flavors must be consistent inside and out; (4) Sealing and box sealing: secure and aesthetically pleasing; D2. Finished product warehousing: (1) The number of boxes is correct; (2) No mixing of flavors or specifications; D3. Store the product in a cool (≤30℃) and dry environment, and protect it from squeezing, exposure to sunlight and rain.

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