A kind of baked bun, preparation method and its processing equipment

By combining a specific formula with automated equipment, the problems of sticking and aging of the flatbread during storage and packaging have been solved, achieving a soft texture and efficient production, thus ensuring product quality and production efficiency.

CN122397780APending Publication Date: 2026-07-17
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Patent Information

Authority / Receiving Office
CN · China
Patent Type
Applications(China)
Filing Date
2026-06-05
Publication Date
2026-07-17

AI Technical Summary

Technical Problem

Existing flatbreads are prone to sticking together and hardening during storage and packaging, affecting their taste and appearance. They also have low production efficiency and pose hygiene risks.

Method used

The pancakes are prepared using flour and improvers with a specific formula, and food-grade separator paper films are automatically placed when the pancakes are stacked to ensure that the pancakes are spaced apart. A circular belt conveyor, a flipping component, and a layer-by-layer receiving component are designed to achieve automated packaging.

Benefits of technology

The flatbread has a soft texture and does not harden even after being stored for a long time, making it suitable for mass production in factories. It has a high degree of product consistency, and remains soft and does not crack after being reheated after being frozen, avoiding sticking and damage to the shape, thus improving production efficiency and product quality.

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Abstract

本发明公开了一种烙馍、制备方法及其加工设备，属于烙馍加工技术领域，烙馍包括以下重量份数的原料：面粉：9500‑10500份；水：5000‑6500份；食用盐：4‑60份；食用油：150‑200份；改良剂15‑25份，改良剂包括以下重量百分比的组分：木聚糖酶0.5‑1.5%、抗坏血酸钙2‑5%、海藻酸钠15‑20%、可溶性大豆多糖25‑35%、酒石酸氢钾5‑10%，余量为硬脂酰乳酸钠。本发明制备的烙馍口感柔软，久放不发硬；且经‑18℃冷冻储存保藏，复热后依然保持柔软口感，且不破、不裂。
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