Production process method and device of jujube cake production line

Abstract

The application discloses a production process method and device of a Guajiao cake production line, and belongs to the technical field of food processing. Mainly includes the following steps: S1, ingredient and dough mixing: preparing each component of skin material, crisp material and filling material according to the proportion; S2, pressing and cutting: the water dough and the shortening dough are respectively subjected to pressing treatment, then the pressed dough wrapper is cut into two pieces, which respectively correspond to two forming paths; S3, double-path filling: through two independent filling machines, the filling material is respectively conveyed to the dough wrappers of the two forming paths; S4, double-roll forming: after the dough wrapper on each forming path wraps the filling material, roll forming is respectively carried out through roll forming equipment, forming two parallel dough embryo strips; S5, cake pressing; S6, tray arrangement; S7, baking; S8, cooling and packaging. The production process method and device of the Guajiao cake production line achieve the continuous, standardized and large-scale production of Guajiao cakes, and cover the actual needs of modern food industry production.

Description

Technical Field

[0001] This application relates to the field of food processing technology, specifically to a production process and apparatus for a jujube cake production line. Background Technology

[0002] The fruit of the Japanese raisin tree (Hovenia dulcis) is rich in sugars, organic acids, vitamins, and various trace elements, offering antioxidant, liver-protective, and bowel-regulating benefits. Japanese raisin tree cakes, made from this fruit, are a traditional specialty pastry that is not only unique in taste but also possesses certain nutritional and health benefits, making them popular with consumers. However, current production of Japanese raisin tree cakes largely relies on traditional manual or semi-mechanized operations, resulting in low production efficiency, inconsistent product quality, and difficulties in food safety control.

[0003] Currently, the industrial production of Japanese raisin tree cakes faces the following technical challenges: First, in terms of recipe, the crust usually uses only ordinary flour, resulting in a hard crust and a lack of crumbly texture; the ratio of flour to fat in the flaky pastry is not reasonable, affecting the flaky effect; as for the filling, traditional recipes lack the systematic use of special functional ingredients such as jujube juice, and the moisture retention, binding and taste of the filling need to be improved.

[0004] Secondly, in terms of technology, the existing production processes are mostly segmented and intermittent, lacking effective connection and automated control between each link. In particular, there is a lack of continuous process design that cuts the dough into two paths, feeds the filling to both paths independently, and rolls the dough into rolls simultaneously, resulting in an unbalanced production rhythm and making it difficult to achieve a significant increase in production capacity.

[0005] Third, in terms of equipment, most existing equipment consists of single-function, independent machines. There is a lack of reasonable wiring layout between the various devices, and the intermediate links rely on manual handling and connection, which is not only inefficient but also prone to introducing pollution risks, affecting the safety and consistency of products.

[0006] Fourth, in terms of baking method, the traditional method involves feeding a single tray into the oven, which requires frequent loading and unloading operations, resulting in significant heat loss, high energy consumption, and uneven heating of the dough on each tray, affecting the uniformity of product quality. Therefore, it is necessary to provide a production process and device for a jujube cake production line to solve the above problems.

[0007] It should be noted that the information disclosed in this background section is only for understanding the background technology of this application concept, and therefore may include information that does not constitute prior art. Summary of the Invention

[0008] According to one aspect of this application, a production process and apparatus for a jujube cake production line are provided, which achieves continuous, standardized, and large-scale production of jujube cakes, covering the actual needs of modern food industry production.

[0009] The technical solution adopted by this application to solve its technical problem is: a production process and apparatus for a jujube cake production line, comprising the following steps: S1. Prepare the raw materials for the dough, shortcrust pastry and filling according to the proportions of each group, and prepare the water dough, oil dough and filling separately. S2. Press the water dough and oil dough, and cut the pressed dough into several pieces and transport them one by one to the corresponding forming path. S3. The filling is fed to the dough on each forming path by the filling machine; S4. The dough and filling of each forming path are rolled and shaped by the rolling equipment to form several parallel dough strips. S5. Press the dough strip to form a dough of predetermined thickness and shape; S6. The pressed dough is automatically placed onto the baking tray using a tray placement machine; S7. Place multiple baking trays containing the dough on a baking rack and put them into the baking room to bake, so as to obtain cooked dough. S8. The cooked cake is cooled and then conveyed to the packaging line for packaging.

[0010] Optionally, in S1, by weight: The dough comprises 20-30 parts flour, 5-8 parts refined oil, 1-3 parts powdered sugar, 2-3 parts malt syrup, 0.01-0.03 parts potassium sorbate, 0.01-0.03 parts calcium propionate, and 15-20 parts water. The shortcrust filling consists of 20-30 parts flour and 10-15 parts refined oil; The filling consists of 15-18 parts cooked flour, 15-20 parts white sugar, 5-8 parts refined oil, 15-25 parts mixed grain filling, 5-10 parts peanuts, 8-12 parts sesame seeds, 2-4 parts candied fruit peel, 1-2 parts diced melon, 1-2 parts diced orange, 0.4-0.6 parts orange powder, 1-3 parts peach kernels, 4-6 parts melon seeds, 0.5-1.5 parts pumpkin seeds, 0.02-0.05 parts calcium propionate, 1-2 parts sugar rose petals, and 8-12 parts jujube juice.

[0011] Optionally, in step S1, the dough comprises 25 parts flour, 6.5 parts refined oil, 2 parts powdered sugar, 2.5 parts malt syrup, 0.02 parts potassium sorbate, 0.02 parts calcium propionate, and 17.5 parts water. The pastry material includes 25 parts flour and 12.5 parts refined oil; the filling includes 16.5 parts cooked flour, 18 parts white sugar, 7 parts refined oil, 20 parts mixed grain filling, 7.5 parts peanuts, 10 parts sesame seeds, 3 parts candied winter melon, 1.5 parts diced melon, 1.5 parts diced orange, 0.5 parts orange powder, 1 part peach kernel, 5 parts melon seeds, 1 part pumpkin seeds, 0.04 parts calcium propionate, 1.5 parts sugar rose, and 10 parts jujube juice.

[0012] Optionally, in step S1, the filling is prepared by first mixing white sugar, refined oil and water evenly, then adding cooked flour and the remaining components of the filling, and stirring evenly to obtain the filling.

[0013] Optionally, in step S2, after the water dough and the oil dough are pressed, the oil dough is wrapped inside the water dough to form a composite dough, and then the composite dough is cut into two pieces.

[0014] Optionally, in step S4, the rolling and forming process is performed using a double-roll forming machine, which has two parallel rolling stations that simultaneously roll the pie crusts on the two forming paths.

[0015] Optionally, in step S7, the baking temperature is 280-290°C and the baking time is 14-18 minutes.

[0016] Optionally, in step S7, the baking room is a tunnel-type baking room or a rotary oven, with multiple trays of dough placed in layers on the baking rack and sent into the baking room in a whole rack manner for batch baking.

[0017] An apparatus for a production process method of a jujube cake production line as described in any one of claims 1-8, comprising: sequentially connected in the material conveying direction: Dough mixing equipment, used to prepare water-based dough, oil-based dough, and fillings; A dough press is used to press water-based dough and oil-based dough; A slitting machine is used to cut the pressed dough into two pieces, forming two parallel forming paths; The first filling feeder and the second filling feeder are respectively set on the two forming paths and are used to feed the filling onto the dough. The double roll forming machine has two parallel rolling stations, which are used to roll and shape the pie crusts on two forming paths respectively; A dough press is used to press the rolled dough. A tray-loading machine is used to automatically place the pressed dough onto a baking tray; A baking rack is used to hold multiple baking trays containing dough pieces; A baking room is used to bake dough placed on a baking rack. Cooling conveyor line, used to cool the baked biscuits; The packaging line is used to package the cooled, cooked cakes.

[0018] Optionally, the dough mixing equipment includes a dough mixer, a pastry dough mixer, and a filling mixer; The slitting machine is located at the outlet end of the dough press and divides the pressed dough sheet into two parts along the conveying direction. The double roll forming machine is located downstream of the slitting machine, and its two rolling stations respectively receive two batches of dough from the slitting machine; The pressing machine is located downstream of the double roll forming machine; the tray placing machine is located at the outlet end of the pressing machine, placing the dough pieces one by one onto the baking tray.

[0019] The beneficial effects that this application can produce include: 1) The production process and apparatus of the jujube cake production line provided in this application divides the composite dough into two parts by a slitting machine, and achieves dual-path parallel forming by two independent filling machines and two parallel rolling stations of a double rolling forming machine.

[0020] 2) The production process and apparatus for the Japanese raisin tree cake production line provided in this application, by introducing a compound of maltose syrup and powdered sugar into the crust and optimizing the ratio of flour to refined oil (2:1) in the shortcrust pastry, makes the crust more flaky and layered. The filling is infused with Japanese raisin tree juice, which is rich in natural sugars and organic acids. This increases the moisture content of the filling, avoiding the problem of traditional fillings becoming dry and hard, and also gives the product a unique fruity aroma, enriching the texture. Attached Figure Description

[0021] Figure 1 This is a schematic diagram of the production process of a jujube cake production line proposed in this invention. Figure 2 This is a top view of the apparatus for a jujube cake production line proposed in this invention. The following are the labeling elements in the figure: 1. Dough press machine; 2. Slitting machine; 3. Second filling feeder; 4. First filling feeder; 5. Double roll forming machine; 6. Pancake press machine; 7. Plate plating machine. Detailed Implementation

[0022] It should be noted that, unless otherwise specified, the embodiments and features described in this application can be combined with each other. This application will now be described in detail with reference to the accompanying drawings and embodiments.

[0023] To enable those skilled in the art to better understand the present application, the technical solutions in the embodiments of the present application will be clearly and completely described below with reference to the accompanying drawings. Obviously, the described embodiments are only some embodiments of the present application, and not all embodiments. Based on the embodiments in the present application, all other embodiments obtained by those of ordinary skill in the art without creative effort should fall within the scope of protection of the present application.

[0024] Example 1: like Figures 1-2 As shown in the figure, this embodiment proposes a production process method for a jujube cake production line, including the following steps: S1. Ingredient preparation and dough mixing; Prepare the components of the dough, shortcrust pastry, and filling by weight. In this embodiment, the components can be prepared in the following proportions: The dough includes 25 kg of flour, 6.5 kg of refined oil, 2 kg of powdered sugar, 2.5 kg of malt syrup, 0.02 kg of potassium sorbate, 0.02 kg of calcium propionate, and 17.5 kg of water. The shortcrust pastry consists of 25 kg of flour and 12.5 kg of refined oil; The filling includes 16.5kg of cooked flour, 18kg of white sugar, 7kg of refined oil, 20kg of mixed grain filling, 7.5kg of peanuts, 10kg of sesame seeds, 3kg of candied winter melon, 1.5kg of diced melon, 1.5kg of diced orange, 0.5kg of orange powder, 1kg of peach kernels, 5kg of melon seeds, 1kg of pumpkin seeds, 0.04kg of calcium propionate, 1.5kg of sugar rose, and 10kg of jujube juice.

[0025] The above-mentioned dough components are kneaded in a dough mixer to obtain a water-based dough. The above-mentioned shortcrust pastry components are kneaded in a shortcrust pastry mixer to obtain an oil-based shortcrust pastry. The filling is prepared as follows: First, white sugar, refined oil, and water are added to a filling mixer in the specified proportions and mixed evenly. Then, cooked flour and the remaining components of the filling (mixed grain filling, peanuts, sesame seeds, candied fruit peel, diced melon, diced orange peel, orange powder, peach kernels, melon seeds, pumpkin seeds, calcium propionate, sugar rose, and jujube juice) are added and mixed evenly. The mixing time should not be too long; the ingredients should be evenly distributed. The finished filling should have the proper color, aroma, and flavor, without any off-odors. It should be able to be formed into a ball by hand and then easily crumbled when gently kneaded.

[0026] S2, pressing and cutting; The water dough and oil dough obtained in S1 are fed into a dough sheeter for pressing. During pressing, the water dough is first pressed into a continuous water dough sheet, and the oil dough is pressed into a continuous oil dough sheet. Then, the oil dough sheet is wrapped inside the water dough sheet to form a composite dough. When wrapping the dough, care should be taken to ensure that the oil dough is completely sealed inside the water dough and not exposed, to prevent uneven flaking during subsequent rolling. The pressed composite dough is fed into a slitting machine, which divides the composite dough into two parts along the conveying direction of the dough, forming two parallel and independently operating forming paths, namely the first forming path and the second forming path.

[0027] S3, dual-path filling; A first filling feeder and a second filling feeder are set up on two forming paths respectively. The filling prepared in S1 is fed into the first filling feeder and the second filling feeder respectively. The two feeders work synchronously and deliver the filling to the dough on the two forming paths at the same feeding rate. By adjusting the feeding speed of the feeders, the filling amount of the dough on each path can be controlled to ensure the consistency of the products on the two paths.

[0028] S4, Double roll forming; After the filling is wrapped in the dough along each forming path, it is fed into a double-roll forming machine for rolling. The double-roll forming machine has two parallel rolling stations. The dough wrapped in filling along the first forming path enters the first rolling station, and the dough wrapped in filling along the second forming path enters the second rolling station. The two rolling stations work simultaneously, rolling the dough wrapped in filling into two parallel dough strips. The dough should be rolled tightly to prevent it from falling apart and to ensure that the internal structure of the dough is firm and the layers are distinct.

[0029] S5, Press the cake; The two dough strips obtained from S4 are fed into a dough press for pressing. The dough press applies pressure to the two dough strips simultaneously to form dough of a predetermined thickness and shape. The pressure should be controlled during pressing, and a light tapping method should be used to prevent the dough from being over-deformed. After pressing, the dough has a smooth surface, uniform size, and when cut open, it has a thin crust, a lot of filling, and is evenly distributed without collapsing.

[0030] S6. Plating; After the S5 dough is pressed, it is fed into the tray-laying machine via a conveyor belt. The machine automatically places the dough pieces one by one onto the baking tray according to a preset arrangement. During tray-laying, the dough pieces should be evenly spaced and not stick together to facilitate hot air circulation and even browning during the subsequent baking process. The tray-laying speed and arrangement of the machine can be adjusted according to the size of the dough pieces and the baking process requirements.

[0031] S7, Baking; Multiple baking trays containing dough are placed in a group on a baking rack, with each rack capable of holding multiple baking trays. Each baking tray holds a predetermined number of dough pieces. The entire baking rack containing the dough pieces is then placed into the baking room for baking to produce cooked dough. Before baking, the oven temperature should be preheated to the specified range. In this embodiment, the baking temperature is controlled at 280-290℃, and the baking time is 14-18 minutes. Preferably, the baking temperature is 285℃, and the baking time is 16 minutes. During baking, the temperature should be adjusted appropriately according to the season, power load, and other actual working conditions, with the adjustment range generally between 1-2℃. During baking, the browning of the dough should be carefully observed to prevent burning. The baked jujube cakes should have the proper color, aroma, and flavor, without burning, dents, or exposed filling, and should be plump and golden in color, without any greenish tinge, indicating that they are fully cooked.

[0032] In this embodiment, the baking room can be a tunnel-type baking room or a rotary oven. A tunnel-type baking room is suitable for continuous, large-scale production, where the baking rack moves at a constant speed within the tunnel, sequentially passing through the preheating zone, the main baking zone, and the cooling zone. A rotary oven is suitable for batch production, where the baking rack rotates within the oven chamber, ensuring more even heating of each tray of dough.

[0033] S8, Cooling and Packaging; The baked biscuits, along with their baking trays, are removed from the baking room after baking in step S7 and sent to the cooling workshop for cooling. Cooling can be done naturally or by forced air cooling. In this embodiment, natural cooling at room temperature is used, with a cooling time of no less than 12 hours to ensure the biscuit core temperature drops to room temperature. If forced air cooling is used, the cooling time can be appropriately shortened, but it is still necessary to ensure the biscuit core temperature fully drops to room temperature to prevent residual heat from causing mold or oil oxidation and other quality deterioration during subsequent storage.

[0034] After cooling, the cooked cakes are removed from the baking tray and conveyed to the packaging line for packaging. Handle with care during packaging to prevent crumbs from falling and affecting the product's appearance. Any small amounts of burnt or irregularly shaped products should be discarded and stored separately.

[0035] After packaging is completed, quality inspectors will conduct random sampling inspections of the packaged products in accordance with product standard requirements. Only after the products pass the inspection and a certificate of conformity is issued can they be released for sale.

[0036] Example 2: like Figure 2 As shown, this embodiment proposes an apparatus for a jujube cake production line, used to implement the production process method described in Embodiment 1. Specifically, the apparatus includes: The following equipment is connected in sequence according to the material conveying direction: dough mixing equipment, dough pressing machine 1, slitting machine 2, first filling feeder 3, second filling feeder 4, double roll forming machine 5, cake pressing machine 6, tray arranging machine 7, baking rack, baking room, cooling conveyor line and packaging line.

[0037] The dough mixing equipment is used to prepare water-based dough, oil-based dough, and fillings. Specifically, the dough mixing equipment includes the existing dough mixing machine, the shortcrust pastry mixing machine, and the filling mixer. The dough mixing machine is used to mix and stir the various components of the dough to obtain water-based dough. The shortcrust pastry mixing machine is used to mix and stir the various components of the shortcrust pastry to obtain oil-based dough. The filling mixer is used to mix and stir the various components of the filling to obtain the filling.

[0038] The dough press 1 is located downstream of the dough mixing equipment and is used to press water dough and oil dough. In this embodiment, the dough press 1 has multiple pressing rollers. By adjusting the gap between the pressing rollers, the dough can be gradually pressed into a continuous composite dough sheet of a predetermined thickness.

[0039] The slitting machine 2 is located at the outlet end of the dough press 1. It is used to divide the pressed composite dough sheet into two parts along the conveying direction to form two parallel forming paths. The slitting machine 2 can use a disc cutter or a roller cutter. The cutting position can be adjusted to meet the slitting requirements of dough sheets of different widths.

[0040] The first filling feeder 3 and the second filling feeder 4 are respectively set on two forming paths. In this application, the two feeding machines have the same structure, both including a hopper, a feeding screw and a discharge port, which are used to continuously and evenly convey the filling to the dough. The two feeding machines are controlled by the same controller to realize synchronous start and stop and synchronous adjustment of feeding speed.

[0041] The double roll forming machine 5 is located downstream of the slitting machine 2 and has two parallel rolling stations. The two rolling stations respectively receive the pie crusts from the two forming paths. Each rolling station includes a rolling roller and a guiding mechanism to roll the pie crusts into tight pie strips. The two rolling stations work synchronously to ensure that the pie strips on the two paths are of the same size. A cutter is also provided at the outlet of the double roll forming machine 5 to cut the pie strips into individual pie pieces.

[0042] The dough press 6 is located downstream of the double roll forming machine 5 and is used to simultaneously press individual dough pieces. The dough press 6 includes an upper die and a lower die, and is driven by a cylinder or hydraulic cylinder to apply a predetermined pressure to the dough piece, so that it forms a dough piece of a predetermined thickness and shape.

[0043] The tray-laying machine 7 is located at the outlet end of the dough press 6 and is used to automatically place the pressed dough pieces one by one onto the baking tray. The tray-laying machine 7 includes a conveyor belt, a robotic arm or pushing mechanism and a positioning device, which can neatly place the dough pieces on the baking tray according to a preset arrangement.

[0044] The baking rack is used to support multiple baking trays containing dough. The baking rack has a multi-layer frame structure, with one baking tray per layer. Multiple baking trays are arranged in layers on the baking rack. The bottom of the baking rack is equipped with rollers or slide rails for easy transfer between the baking room and the cooling conveyor line.

[0045] The baking room is used to bake the dough placed on the baking rack. The baking room is either a tunnel baking room or a rotary oven. The tunnel baking room is equipped with heating elements and circulating fans. The baking rack moves continuously in the tunnel to achieve continuous baking. The rotary oven is a closed box structure with a rotating platform inside. The baking rack is placed on the rotating platform and rotates at a uniform speed during the baking process to ensure that each tray of dough is heated evenly.

[0046] The cooling conveyor line is located at the exit of the baking room and is used to cool the baked cakes. The cooling conveyor line is a mesh belt conveyor, and a fan or cooling device can be installed above it to accelerate the cooling process of the baked cakes.

[0047] The packaging line is located at the exit end of the cooling conveyor line and is used to package the cooled cooked cakes. The packaging line includes a packaging machine and a sealing machine, and can use pillow-type packaging or box-type packaging according to product specifications.

[0048] Therefore, this invention uses a slitting machine to divide the composite dough into two parts, and with two independent filling machines and two parallel rolling stations of a double rolling forming machine, it achieves dual-path parallel forming. In traditional single-path production lines, the dough can only run in one path, and both filling and rolling are single-station operations, so the production capacity is limited by the single-path cycle time. This invention adopts a dual-path parallel design, which increases the overall production capacity by nearly 100% without increasing the single-path running speed, thus solving the problem of the production capacity bottleneck of single-path production lines. This invention adopts a whole-rack baking mode, in which multiple trays of dough are placed on the baking rack in layers and sent into the baking room for batch baking in a whole-rack manner. Compared with the traditional single-tray feeding method, whole-rack baking significantly reduces the frequency of loading and unloading operations, reduces heat loss, saves energy, and at the same time ensures that the dough trays on the baking rack are heated evenly in the same baking environment, thus improving the uniformity of product quality. This invention uses a tray-setting machine to automatically place the dough, replacing the traditional manual tray-setting operation. Manual tray-setting is inefficient, labor-intensive, and prone to contamination risks due to hand contact. Automatic tray-setting not only improves efficiency but also reduces manual contact, which is beneficial for food safety control.

[0049] Meanwhile, this invention optimizes the ratio of flour to refined oil (2:1) in the pastry by introducing a blend of maltose syrup and powdered sugar into the crust, making the crust more flaky and layered. The filling incorporates jujube juice, which is rich in natural sugars and organic acids. This increases the moisture content of the filling, avoiding the dryness and hardening problem of traditional fillings, and also gives the product a unique fruity flavor, enriching its texture.

[0050] The filling of this invention contains a variety of nuts and grains such as mixed grains, peanuts, sesame seeds, walnuts, melon seeds, and pumpkin seeds. It is rich in dietary fiber, unsaturated fatty acids, vitamin E, and various minerals, which significantly enhances the nutritional value of the product and meets the needs of modern consumers for functional foods.

[0051] This invention effectively inhibits the growth and reproduction of microorganisms and extends the shelf life of the product by adding calcium propionate and potassium sorbate as compound preservatives and strictly controlling the baking process parameters (temperature 280-290℃, time 14-18 minutes) and cooling conditions (the filling is cooled to room temperature). Compared with the traditional process that only uses a single preservative, the compound preservative has a broader antibacterial spectrum and higher antibacterial efficiency.

[0052] It should be noted that, using traditional manual or semi-mechanized production, the output per shift (8 hours) is approximately 500-800 units / hour, and product quality fluctuates significantly due to the operator's skill level. Using the production line equipment and process methods of this invention, the output per shift can reach 2000-3000 units / hour, increasing capacity by approximately 3-4 times, and significantly improving product quality stability, with the pass rate increasing from approximately 90% in traditional processes to over 98%.

[0053] In summary, the technical solution of this invention improves the nutritional structure and flavor of the product by scientifically combining the dough, pastry, and filling formulas, especially by introducing special components such as jujube juice and multigrain filling. At the same time, by optimizing the fully automated process of dough preparation → pressing → cutting → double-pass filling → double-rolling → pressing → plating → baking → cooling → packaging, and with corresponding production line equipment, the continuous, standardized, and large-scale production of jujube cakes is achieved, covering the actual needs of modern food industry production.

[0054] The above description is merely a few embodiments of this application and is not intended to limit this application in any way. Although this application discloses preferred embodiments as described above, it is not intended to limit this application. Any changes or modifications made by those skilled in the art without departing from the scope of the technical solution of this application using the disclosed technical content are equivalent to equivalent implementation cases and fall within the scope of the technical solution.

Claims

1. A production process for a jujube cake production line, characterized in that: Includes the following steps: S1. Prepare the raw materials for the dough, shortcrust pastry and filling according to the proportions of each group, and prepare the water dough, oil dough and filling separately. S2. Press the water dough and oil dough to form a composite dough, and cut the pressed composite dough into several pieces and transport them to the corresponding forming path. S3. The filling is fed to the dough on each forming path by the filling machine; S4. The dough and filling of each forming path are rolled and shaped by the rolling equipment to form several parallel dough strips. S5. Press the dough strip to form a dough of predetermined thickness and shape; S6. The pressed dough is automatically placed onto the baking tray using a tray placement machine; S7. Place multiple baking trays containing the dough on a baking rack and put them into the baking room to bake, so as to obtain cooked dough. S8. Cool the cooked cake and then convey it to the packaging line for packaging.

2. The production process method of the jujube cake production line according to claim 1, characterized in that: In S1, by weight: The dough comprises 20-30 parts flour, 5-8 parts refined oil, 1-3 parts powdered sugar, 2-3 parts malt syrup, 0.01-0.03 parts potassium sorbate, 0.01-0.03 parts calcium propionate, and 15-20 parts water. The shortcrust filling consists of 20-30 parts flour and 10-15 parts refined oil; The filling consists of 15-18 parts cooked flour, 15-20 parts white sugar, 5-8 parts refined oil, 15-25 parts mixed grain filling, 5-10 parts peanuts, 8-12 parts sesame seeds, 2-4 parts candied fruit peel, 1-2 parts diced melon, 1-2 parts diced orange, 0.4-0.6 parts orange powder, 1-3 parts peach kernels, 4-6 parts melon seeds, 0.5-1.5 parts pumpkin seeds, 0.02-0.05 parts calcium propionate, 1-2 parts sugar rose petals, and 8-12 parts jujube juice.

3. The production process method of the jujube cake production line according to claim 2, characterized in that: In S1, the dough comprises 25 parts flour, 6.5 parts refined oil, 2 parts powdered sugar, 2.5 parts malt syrup, 0.02 parts potassium sorbate, 0.02 parts calcium propionate, and 17.5 parts water; The pastry material includes 25 parts flour and 12.5 parts refined oil; the filling includes 16.5 parts cooked flour, 18 parts white sugar, 7 parts refined oil, 20 parts mixed grain filling, 7.5 parts peanuts, 10 parts sesame seeds, 3 parts candied winter melon, 1.5 parts diced melon, 1.5 parts diced orange, 0.5 parts orange powder, 1 part peach kernel, 5 parts melon seeds, 1 part pumpkin seeds, 0.04 parts calcium propionate, 1.5 parts sugar rose, and 10 parts jujube juice.

4. The production process method of the jujube cake production line according to claim 1, characterized in that: In S1, the filling is prepared by mixing white sugar, refined oil and water evenly, then adding cooked flour and the remaining components of the filling, and stirring evenly to obtain the filling.

5. The production process method of the jujube cake production line according to claim 1, characterized in that: In step S2, after the water dough and the oil dough are pressed, the oil dough is wrapped inside the water dough to form a composite dough, and then the composite dough is cut into two pieces.

6. The production process method of the jujube cake production line according to claim 1, characterized in that: In step S4, the rolling and forming process is carried out using a double-roll forming machine, which has two parallel rolling stations that simultaneously roll the pie crusts on the two forming paths.

7. The production process method of the jujube cake production line according to claim 1, characterized in that: In step S7, the baking temperature is 280-290℃ and the baking time is 14-18 minutes.

8. The production process method of the jujube cake production line according to claim 1, characterized in that: In step S7, the baking room is a tunnel-type baking room or a rotary oven, with multiple trays of dough placed in layers on the baking rack and sent into the baking room in a whole rack for batch baking.

9. A production process apparatus for a jujube cake production line, used in the production process method of a jujube cake production line as described in any one of claims 1-8, characterized in that: Including those connected sequentially according to the material conveying direction: Dough mixing equipment, used to prepare water-based dough, oil-based dough, and fillings; A dough press is used to press water-based dough and oil-based dough; A slitting machine is used to cut the pressed dough into two pieces, forming two parallel forming paths; The first filling feeder and the second filling feeder are respectively set on the two forming paths and are used to feed the filling onto the dough. The double roll forming machine has two parallel rolling stations, which are used to roll and shape the pie crusts on two forming paths respectively; A dough press is used to press the rolled dough. A tray-loading machine is used to automatically place the pressed dough onto a baking tray; A baking rack is used to hold multiple baking trays containing dough pieces; A baking room is used to bake dough placed on a baking rack. Cooling conveyor line, used to cool the baked biscuits; The packaging line is used to package the cooled, cooked cakes.

10. The production process apparatus for a jujube cake production line according to claim 9, characterized in that: The dough mixing equipment includes a dough mixing machine, a pastry mixing machine, and a filling mixer; The slitting machine is located at the outlet end of the dough press and divides the pressed dough sheet into two parts along the conveying direction. The double roll forming machine is located downstream of the slitting machine, and its two rolling stations respectively receive two batches of dough from the slitting machine; The pressing machine is located downstream of the double roll forming machine; the tray placing machine is located at the outlet end of the pressing machine, placing the dough pieces one by one onto the baking tray.

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