Noodle production and fermentation device

Abstract

The utility model discloses a dough leavening device for noodle production, and relates to the technical field of noodle processing. The dough leavening device comprises a conveying belt, dough leavening boxes are placed on the surface of the conveying belt at equal intervals, the top of each dough leavening box is of an open structure, and dough is contained in each dough leavening box; the dough standing bin is fixedly arranged in the middle of the conveying belt, inlets and outlets are formed in the positions, corresponding to the conveying belt, of the bottoms of the two sides of the dough standing bin, and an ultrasonic nebulizer is installed on one side of the top of the dough standing bin. According to the dough leavening machine, dough is uniformly heated mainly through the warm light lamp, so that the dough is leavened at a certain temperature, and meanwhile, the ultrasonic atomizer is used for spraying and humidifying, so that the humidity in the leavening bin is kept, and the surface of the dough is prevented from cracking due to non-uniform heating; the intelligent control assembly monitors environmental parameters in the dough fermentation bin in real time through the temperature sensor and the humidity sensor and automatically adjusts the working conditions of the warm light lamp and the ultrasonic nebulizer according to the set temperature and humidity parameters.

Description

Technical Field

[0001] The utility model relates to the technical field of noodle processing equipment, in particular to a noodle production and resting device. Background Art

[0002] Wheat is one of the staple foods. After grinding, wheat can be made into noodles. It is a simple to make, easy to use, nutritious and healthy food for people. When processing and producing noodles, resting the dough is one of the important steps. Resting the dough can make the kneaded noodles easier to process and the noodles made are more chewy.

[0003] When the dough is proofing, a proofing box is needed. For example, the existing Tongmai brand proofing equipment is equipped with a mechanism that allows hot air to circulate. The metal plates containing the dough are placed in the box at orderly intervals from top to bottom. Due to the obstruction of the plates, the hot air can only circulate on both sides, and the angle of the air supply port is fixed, resulting in a relatively limited range of air supply, which is prone to local heating and poor cooling effects on the dough, resulting in cracking of the dough surface, which is not conducive to subsequent production and processing. Therefore, we propose a noodle production proofing device to solve the above problems. Utility Model Content

[0004] In order to achieve the above-mentioned purpose, the utility model specifically adopts the following technical solutions:

[0005] A noodle production and resting device, comprising:

[0006] A conveyor belt, wherein dough proofing boxes are placed at equal intervals on the surface of the conveyor belt, the top of each dough proofing box is an open structure, and dough is contained therein;

[0007] A noodle-resting bin is fixedly arranged in the middle of the conveyor belt, and an inlet and outlet are configured at the bottom of both sides of the noodle-resting bin corresponding to the position of the conveyor belt. An ultrasonic atomizer is installed on one side of the top of the noodle-resting bin, and the mist outlet end of the ultrasonic atomizer extends to the inside of the noodle-resting bin. The bottom sides of the front and rear inner walls of the noodle-resting bin are fixedly provided with mounting plates, and warm light lamps are evenly installed on the surface of the mounting plates;

[0008] An intelligent control component is used to control the temperature and humidity inside the noodle-resting chamber. The intelligent control component includes a control panel installed on the upper front side of the noodle-resting chamber, and a temperature sensor and a humidity sensor are installed below the control panel. The detection ends of the temperature sensor and the humidity sensor extend into the interior of the noodle-resting chamber, and the input ends of the ultrasonic atomizer, the warm light lamp, the temperature sensor, and the humidity sensor are electrically connected to the output end of the control panel.

[0009] Furthermore, a warehouse door is rotatably connected to the top of the inner side wall of the inlet and outlet via a rotating shaft, and a baffle is fixedly provided on one side of the noodle-proofing box.

[0010] Furthermore, the bottom end of the warehouse door includes a rubber sleeve, and the baffle is arranged at an angle.

[0011] Furthermore, a transparent observation window is provided on the bottom front side of the noodle proofing bin.

[0012] Furthermore, the warm light lamp is a UVled lamp.

[0013] Furthermore, a partition is fixedly provided inside the noodle-proofing bin above the inlet and outlet, a rectangular channel is constructed in the middle of the partition, and a slow-flow plate is fixedly provided on the inner wall of the noodle-proofing bin above the partition, and the slow-flow plate corresponds to the position of the rectangular channel and is adapted in size.

[0014] The beneficial effects of the utility model are as follows:

[0015] The utility model mainly uses a warm light lamp to evenly heat the dough so that the dough can be proofed at a certain temperature. At the same time, an ultrasonic atomizer sprays humidification to maintain the humidity in the dough proofing bin and prevent the dough surface from drying out and cracking due to uneven heating. The intelligent control component monitors the environmental parameters in the dough proofing bin in real time through a temperature sensor and a humidity sensor, and automatically adjusts the working conditions of the warm light lamp and the ultrasonic atomizer according to the set temperature and humidity parameters, thereby providing a suitable environment for the dough proofing process and improving the production quality of noodles. BRIEF DESCRIPTION OF THE DRAWINGS

[0016] Figure 1 It is a three-dimensional structural schematic diagram of the utility model;

[0017] Figure 2 It is another three-dimensional structural schematic diagram of the utility model;

[0018] Figure 3 It is an internal schematic diagram of a noodle proofing bin of the utility model.

[0019] Figure numerals: 1. Conveyor belt; 2. Noodle proofing box; 201. Baffle; 3. Noodle proofing chamber; 301. Inlet and outlet; 302. Chamber door; 303. Transparent observation window; 4. Ultrasonic atomizer; 5. Mounting plate; 6. Warm light; 7. Intelligent control component; 701. Control panel; 702. Temperature sensor; 703. Humidity sensor; 8. Partition; 9. Slow flow plate. DETAILED DESCRIPTION

[0020] In order to make the purpose, technical solution and advantages of the embodiments of the present utility model clearer, the technical solution in the embodiments of the present utility model will be clearly and completely described below in conjunction with the drawings in the embodiments of the present utility model.

[0021] The present application provides a noodle production and proofing device, which is mainly used to solve the problem that the existing Tongmai brand proofing equipment in the prior art is provided with a mechanism that allows hot air to circulate, and metal plates containing dough are placed in a box from top to bottom in an orderly interval. Due to the obstruction of the plates, the hot air can only circulate on both sides, and the angle of the air supply port is fixed, resulting in a relatively limited range of air supply, which is prone to local heating and poor cooling effects on the dough, thereby causing the surface of the dough to dry and crack, which is not conducive to subsequent production and processing. The following technical solutions are provided, which will be combined with Figure 1-Figure 3 Make a detailed description:

[0022] A noodle production and resting device, comprising:

[0023] A conveyor belt 1, on the surface of which dough proofing boxes 2 are placed at equal intervals, the top of the dough proofing boxes 2 is an open structure, and dough is contained therein;

[0024] The noodle-resting bin 3 is fixedly arranged in the middle of the conveyor belt 1. The bottoms of both sides of the noodle-resting bin 3 are provided with inlets and outlets 301 corresponding to the positions of the conveyor belt 1. An ultrasonic atomizer 4 is installed on one side of the top of the noodle-resting bin 3. The mist outlet of the ultrasonic atomizer 4 extends to the inside of the noodle-resting bin 3. The bottoms of the front and rear inner walls of the noodle-resting bin 3 are fixedly provided with mounting plates 5. Warm light lamps 6 are evenly installed on the surface of the mounting plates 5.

[0025] The intelligent control component 7 is used to control the temperature and humidity inside the noodle-resting chamber 3. The intelligent control component 7 includes a control panel 701 installed on the upper front side of the noodle-resting chamber 3. A temperature sensor 702 and a humidity sensor 703 are installed below the control panel 701. The detection ends of the temperature sensor 702 and the humidity sensor 703 both extend into the interior of the noodle-resting chamber 3. The input ends of the ultrasonic atomizer 4, the warm light lamp 6, the temperature sensor 702 and the humidity sensor 703 are all electrically connected to the output end of the control panel 701.

[0026] The specific implementation process and principle of the noodle production and resting device are as follows:

[0027] When in use, the staff first puts the kneaded dough into the dough proofing box 2, and places the dough proofing boxes 2 on the conveyor belt 1 at equal intervals. The intelligent control component 7 monitors the temperature and humidity in the dough proofing bin 3 through the temperature sensor 702 and the humidity sensor 703. According to the set temperature and humidity parameters, the intelligent control component 7 automatically adjusts the brightness of the warm light lamp 6 and the spray volume of the ultrasonic atomizer 4 to maintain the appropriate temperature and humidity in the dough proofing bin 3. When the dough proofing box 2 enters the dough proofing bin 3, the warm light lamp 6 evenly heats the dough, and the ultrasonic atomizer 4 sprays humidification to keep the surface of the dough moist. After a certain period of dough proofing, the dough proofing box 2 leaves the dough proofing bin 3, and the bin door 302 automatically opens, waiting for the next batch of dough proofing boxes 2 to enter.

[0028] like Figure 1 As shown, in some embodiments, the top of the inner wall of the inlet and outlet 301 is rotatably connected to a door 302 via a rotating shaft, and a baffle 201 is fixedly provided on one side of the dough proofing box 2. More specifically, the door 302 is provided to ensure that the temperature and humidity in the dough proofing bin 3 are not affected by the outside world, and the baffle 201 can prevent direct contact with the dough when the door 302 is opened or closed, thereby avoiding damage or deformation of the dough due to mechanical operation, thereby ensuring the integrity and quality of the dough.

[0029] like Figure 3 As shown, in some embodiments, the bottom end of the bin door 302 includes a rubber sleeve, and the baffle 201 is arranged at an angle. More specifically, the rubber sleeve is made of a soft material, which can effectively reduce the wear caused by the contact between the bin door 302 and the dough proofing box 2 or the baffle 201, thereby extending the service life of the equipment. The inclined baffle 201 design can guide the dough proofing box 2 to enter and exit the dough proofing bin 3 more smoothly, thereby avoiding deformation or damage of the dough due to direct impact.

[0030] like Figure 1 As shown, in some embodiments, a transparent observation window 303 is provided on the front bottom side of the dough proofing bin 3. More specifically, the transparent observation window 303 allows the operator to directly observe the dough proofing process without opening the door of the dough proofing bin 3, thereby ensuring that the state of the dough in the dough proofing box 2 meets expectations. Through the observation window, the operator can quickly check the states of multiple dough proofing boxes 2 and identify any abnormal conditions in time, thereby improving the efficiency and quality control of the entire dough proofing process.

[0031] like Figure 3 As shown, in some embodiments, the warm light lamp 6 is a UVled lamp. More specifically, the UVled lamp can not only provide appropriate heat to heat the dough and promote the dough proofing process, but also use its ultraviolet sterilization function to disinfect the dough surface and reduce microbial contamination. At the same time, UVled lamps are more energy-saving and have lower power consumption than traditional mercury lamps or halogen lamps. In addition, UVled lamps do not need to be preheated, can be instantly lit and quickly reach rated power, which is very beneficial for production processes that require precise control of dough proofing time.

[0032] like Figure 3 As shown, in some embodiments, a partition 8 is fixedly provided inside the dough proofing bin 3 above the inlet and outlet 301, a rectangular channel is constructed in the middle of the partition 8, and a slow flow plate 9 is fixedly provided on the inner wall of the dough proofing bin 3 above the partition 8, the slow flow plate 9 corresponds to the position of the rectangular channel and is adapted in size. More specifically, through the cooperation of the rectangular channel and the slow flow plate 9, the mist generated by the ultrasonic atomizer 4 can be diffused more evenly in the dough proofing bin 3, which helps to achieve uniform moistening of the dough and avoid local over-wetting or over-drying.

[0033] The above description of the disclosed embodiments enables those skilled in the art to implement or use the present invention. Various modifications to these embodiments will be apparent to those skilled in the art, and the general principles defined herein may be implemented in other embodiments without departing from the spirit or scope of the present invention. Therefore, the present invention will not be limited to the embodiments shown herein, but will conform to the widest scope consistent with the principles and novel features disclosed herein.

Claims

1. A noodle production and resting device, characterized in that: include: A conveyor belt (1), wherein dough proofing boxes (2) are placed at equal intervals on the surface of the conveyor belt (1), the top of the dough proofing boxes (2) being an open structure, and dough is contained therein; A dough-restoring bin (3) is fixedly arranged in the middle of the conveyor belt (1), and an inlet and outlet (301) are constructed at the bottom of both sides of the dough-restoring bin (3) at positions corresponding to the conveyor belt (1). An ultrasonic atomizer (4) is installed on one side of the top of the dough-restoring bin (3), and the mist outlet end of the ultrasonic atomizer (4) extends into the interior of the dough-restoring bin (3). The bottom sides of the front and rear inner walls of the dough-restoring bin (3) are fixedly provided with mounting plates (5), and the surfaces of the mounting plates (5) are evenly installed with warm light lamps (6); An intelligent control component (7) is used to control the temperature and humidity inside the noodle-resting chamber (3), the intelligent control component (7) comprising a control panel (701) installed on the upper front side of the noodle-resting chamber (3), a temperature sensor (702) and a humidity sensor (703) installed below the control panel (701), the detection ends of the temperature sensor (702) and the humidity sensor (703) both extending into the interior of the noodle-resting chamber (3), and the input ends of the ultrasonic atomizer (4), the warm light lamp (6), the temperature sensor (702) and the humidity sensor (703) are all electrically connected to the output end of the control panel (701).

2. A noodle production and resting device according to claim 1, characterized in that: The top of the inner wall of the inlet and outlet (301) is rotatably connected to a door (302) via a rotating shaft, and a baffle (201) is fixedly provided on one side of the noodle-proofing box (2).

3. A noodle production and resting device according to claim 2, characterized in that: The bottom end of the door (302) includes a rubber sleeve, and the baffle (201) is arranged in an inclined manner.

4. A noodle production and resting device according to claim 1, characterized in that: A transparent observation window (303) is provided on the front bottom side of the noodle proofing bin (3).

5. The noodle production and resting device according to claim 1, characterized in that: The warm light lamp (6) is a UVled lamp.

6. A noodle production and resting device according to claim 1, characterized in that: A partition plate (8) is fixedly provided inside the dough-restoring bin (3) above the inlet and outlet (301), a rectangular channel is constructed in the middle of the partition plate (8), and a slow-flow plate (9) is fixedly provided on the inner wall of the dough-restoring bin (3) above the partition plate (8), the slow-flow plate (9) being located at a position corresponding to the rectangular channel and being of a size that is adapted thereto.

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