Automatic seed blanching equipment for baking production

Abstract

The utility model discloses automatic seed blanching equipment for baking production, which comprises a vertical boiler barrel, an upper cover and a lower cover, wherein the upper cover and the lower cover can be automatically opened and closed; an inner container is arranged in the boiler barrel, a compressed air valve and an exhaust valve are arranged at the top of the inner container to adjust pressure during seed scalding, and an inner container discharging door and an automatic door opening and closing device are arranged at the bottom of the inner container; the boiler barrel is further provided with a hot water circulation system, a temperature, pressure and water level detection and control device and related valves, and the device is an efficient and convenient noodle scalding device. The problems of lack of automation, dependence on manpower, poor stability and the like of the traditional hot-blanched noodles are solved, and full-automatic continuous production is realized.

Description

Technical Field

[0001] The utility model relates to the technical field of baking, and particularly relates to an automatic hot dough starter equipment for baking production. Background Art

[0002] In the baking industry, the dough starter, as an important bread processing technique, plays a significant role in enhancing the water absorption, taste, quality and anti-aging performance of bread. However, the current hot dough starter process in baking production generally relies on traditional manual operation methods, which have many drawbacks. First of all, the process of manually pouring hot water and manually stirring not only has a high labor intensity and low efficiency, but also requires multiple people to cooperate, increasing production costs and manpower dependence. Secondly, it is difficult to accurately control the central temperature and time of the hot dough by manual operation, resulting in unstable quality of the dough starter and affecting the final quality of the bread. Moreover, there is a safety hazard that personnel may be scalded by high-temperature hot water during the operation process, posing a threat to the safety of production personnel. In addition, due to environmental control and hygiene conditions, manual operation is also prone to secondary contamination of the dough starter, further affecting the hygiene quality and market acceptance of the product. Summary of the Utility Model

[0003] The purpose of the utility model is to provide an automatic hot dough starter equipment for baking production, to solve the shortcomings of the existing hot dough starter system for baking production, to realize automatic continuous production, save labor and improve production efficiency.

[0004] To achieve the above object, the solution of the utility model is: an automatic hot dough starter equipment for baking production, including a pot body, an inner tank and a control system; an automatic cover opening system is provided on the pot body for controlling the opening and closing of the upper cover and the lower cover, the inner tank is located inside the pot body and has a gap with the pot body, the top of the inner tank is provided with a feed inlet, and the bottom is provided with a discharge outlet;

[0005] A cold and hot water circulation system for adjusting the water temperature in the water area between the pot body and the inner tank and a steam system for adjusting steam are provided on the pot body; a stirring device for stirring raw materials is provided inside the inner tank; a pressure regulating system is also connected to the inner tank for adjusting the pressure in the inner tank in real time; and an inner tank water inlet system for injecting the water source required for the raw materials into the inner tank.

[0006] The automatic cover opening system, the cold and hot water circulation system, the steam system, the stirring device and the pressure regulating system are all electrically connected to the control system and controlled by the control system.

[0007] Further, the cold and hot water circulation system includes a cold water inlet valve and a hot water inlet valve connected to the bottom of the pot body, which are respectively used to control the intake of cold water and hot water into the pot; an overflow valve and a hot water return valve connected to the top of the pot body, which are respectively used to control the water level in the pot and to recover hot water;

[0008] A circulation loop is connected to the boiler shell, including a circulation pump, a circulation valve and pipelines. A drain valve is connected to the water outlet of the circulation pump for recovering cooling water.

[0009] Furthermore, a water level sensor is provided inside the boiler shell for detecting the water level inside the boiler.

[0010] Furthermore, the steam system includes a steam distribution pipe connected to the bottom of the boiler shell. An inlet steam valve is connected to the steam distribution pipe, and steam distribution holes are provided in the part of the steam distribution pipe located inside the boiler shell.

[0011] Furthermore, the pressure regulating system includes a compressed air inlet valve and an exhaust valve located at the top of the inner tank, which are respectively used for pressurizing and exhausting the inside of the inner tank to achieve pressure regulation during the production of the pre-ferment.

[0012] Furthermore, the water inlet system of the inner tank includes an inner tank cold water valve and an inner tank hot water valve connected to the inner tank body through pipelines, which are respectively used for introducing cold water and hot water into the inner tank.

[0013] Furthermore, a quick-opening flange for the upper cover is provided at the upper cover of the boiler shell, and a quick-opening flange for the lower cover is provided at the lower cover for realizing the quick opening and closing of the upper cover and the lower cover.

[0014] Furthermore, a feed hopper communicating with the inner tank feed port is provided at the upper cover of the boiler shell, and a feed hopper door is provided on the feed hopper.

[0015] Furthermore, an inner tank pressure gauge is provided in the inner tank for detecting the pressure value inside it.

[0016] After adopting the above scheme, the beneficial effects of the present utility model are as follows:

[0017] The automatic hot pre-ferment production equipment for baking of the present utility model realizes the automatic and continuous production of the hot pre-ferment process by setting the boiler shell, inner tank, cold and hot water circulation system, steam system, stirring device, pressure regulating system and advanced control system, significantly improving the production efficiency and product quality. Specifically, the equipment can accurately control key process parameters such as temperature, pressure, stirring speed and time, ensuring the uniformity of flour gelatinization and the sufficiency of amylase hydrolysis during the pre-ferment process, thereby obtaining a hot pre-ferment with stable quality, soft texture and good elasticity. This not only improves the edible taste and quality of baked bread, but also greatly extends the product shelf life and enhances the market competitiveness.

[0018] In addition, the automatic production process reduces manual intervention, reduces labor intensity and the risk of personnel scalding, and ensures the safety of production personnel. The equipment also has the ability to monitor and control the supporting supply systems (such as water, electricity, compressed air and steam) in real time, ensuring the stability and reliability of the production process. Description of the Drawings

[0019] Figure 1 is a schematic structural diagram of a hot dough inoculum device in an embodiment of the present utility model;

[0020] Figure 2 is a working principle diagram of the hot water inlet stage in an embodiment of the present utility model;

[0021] Figure 3 is a working principle diagram of the feeding stage in an embodiment of the present utility model;

[0022] Figure 4 is a working principle diagram of the pressure boosting stage in an embodiment of the present utility model;

[0023] Figure 5 is a working principle diagram of the constant pressure stage in an embodiment of the present utility model;

[0024] Figure 6 is a working principle diagram of the pressure reducing and cooling stage in an embodiment of the present utility model;

[0025] Figure 7 is a working principle diagram of the discharging stage in an embodiment of the present utility model.

[0026] Label description:

[0027] 1. Feeding hopper; 2. Feeding hopper door; 3. Inner tank cold water valve; 4. Inner tank hot water valve; 5. Inner tank pressure gauge; 6. Stirring rotor; 7. Water level sensor; 8. Upper cover; 9. Upper cover quick-opening flange; 10. Pot cylinder body; 11. Inner tank; 12. Lower cover; 13. Lower cover quick-opening flange; 14. Inner tank discharging door; 15. Steam distribution pipe; 16. Steam distribution holes; 17. Circulation pump; 18. Circulation valve; 19. Return hot water valve; 20. Overflow valve; 21. Exhaust valve; 22. Compressed air inlet valve; 23. Drain valve; 24. Cold water inlet valve; 25. Hot water inlet valve; 26. Steam inlet valve. Specific implementation mode

[0028] The following will make a detailed description of the present utility model in conjunction with the accompanying drawings and specific embodiments.

[0029] The present utility model provides an automated hot dough inoculum device for baking production, as Figures 1 to 7 shown, including a pot cylinder body 10, an inner tank 11, an automatic cover opening system, a cold and hot water circulation system, a steam system, a pressure regulating system, a stirring device, and an inner tank water inlet system. The above-mentioned functional systems are all electrically connected to a control system (not shown in the figure) and are controlled by the control system.

[0030] The pot body 10 is of a vertical structure, with an upper cover 8 provided at the top and a lower cover 12 provided at the bottom. The upper cover 8 is automatically opened and closed by a quick-opening flange 9 at the top, and the lower cover 12 is automatically opened and closed by a quick-opening flange 13 at the bottom. The inner liner 11 is located inside the pot body 10. The top of the inner liner 11 is provided with a feed inlet, and the bottom is provided with a discharge outlet. The discharge outlet is provided with an inner-liner discharge door 14 that can be automatically opened and closed. At the upper cover 8 of the pot body 10, there is a feed hopper 1 connected to the feed inlet of the inner liner. The feed hopper 1 is provided with an openable and closable feed door 2, and raw materials can enter the inner liner 11 from the feed hopper 1.

[0031] The pot body 10 is provided with a cold and hot water circulation system for adjusting the water temperature in the water area between the pot body 10 and the inner liner 11, a steam system for adjusting steam, and a pressure regulating system.

[0032] The cold and hot water circulation system includes a cold water inlet valve 24, a hot water inlet valve 25, an overflow valve 20, and a hot water return valve 19. Each valve is connected to the pot body 10 through a liquid pipeline. Specifically, a hot water inlet valve 25 is connected to the bottom of the pot body 10 to control the inlet of hot water into the pot; a cold water inlet valve 24 is connected to the bottom of the pot body 10 to control the inlet of cold water into the pot; an overflow valve 20 is connected to the upper part of the pot body 10 to control the water level in the pot not to exceed the highest water level; a hot water return valve 19 is connected to the upper part of the pot body 10 to control the recovery of hot water to the hot water tank, and the recovered hot water is reused in the next hot ironing cycle, thus saving energy.

[0033] The pot body 10 is also connected with a circulation loop, including a circulation pump 17, a circulation valve 18, and pipelines. The outlet of the circulation pump 17 is connected with a drain valve 23 for recovering cooling water for reuse and saving water resources. In addition, a water level sensor 7 is also provided on the upper part of the pot body 10 for detecting the water level inside the pot.

[0034] The steam system includes a steam distribution pipe 15 provided at the bottom of the pot body 10. A steam inlet valve 26 is connected to the steam distribution pipe 15 to control the steam entering the pot body. The part of the steam distribution pipe 15 located inside the pot body 10 is provided with steam distribution holes 16 to facilitate the entry of gas into the pot body 10 through the steam distribution holes 16.

[0035] Inside the inner liner 11, there is a stirring device, such as a stirring rotor 6, for stirring raw materials.

[0036] The inner liner 11 is also connected with an inner-liner water inlet system and a pressure regulating system. Among them, the inner-liner water inlet system includes an inner-liner cold water valve 3 and an inner-liner hot water valve 4 connected to the inner liner body through pipelines, which are respectively used for feeding cold water and hot water into the inner liner 11.

[0037] The pressure regulating system includes a compressed air inlet valve 22 and an exhaust valve 21 located at the top of the inner tank 11, which are used to pressurize and exhaust the inside of the inner tank 11, so as to adjust the pressure during the production of the pre-ferment, and further ensure that the starch of the pre-ferment raw materials is completely gelatinized, making the obtained pre-ferment more moisturizing and soft. An inner tank pressure gauge 5 is provided in the inner tank 11 to detect the pressure value therein.

[0038] In this embodiment, the inner tank 11 is made of stainless steel plate material, which can conduct heat better. There is a gap between the inner tank 11 and the pot body 10, and the gap between the inner tank 11 and the pot body 10 can better increase the fluidity of the water passing through, accelerate the heating and cooling speed, and make the heat distribution more uniform.

[0039] Each working cycle of the hot pre-ferment equipment of the present utility model includes six stages, namely: the hot water inlet stage, the feeding stage, the pressure boosting stage, the constant pressure stage, the pressure reducing and cooling stage, and the discharging stage.

[0040] Hot water inlet stage: As Figure 2 shown, under the control of the control system, the upper cover 8 and the lower cover 12 are closed, the inner tank discharge door 14 is closed, the hot water inlet valve 25 is opened, and the hot water supplied by the hot water tank enters the pot body 10; the control system controls the hot water temperature in the hot water tank to the set value; when the hot water in the cylinder reaches the water level set by the water level sensor 7, the hot water inlet valve 25 is closed, and the hot water inlet stage is completed.

[0041] Feeding stage: As Figure 3 shown, the control system controls the upper cover 8 to open, the feeding hopper door 2 to open, and the raw materials to be hot pre-fermented are sent into the inner tank 11 through an automatic conveying pipeline or equipment. Then, the inner tank hot water valve 4 is controlled to open, and the stirring rotor 6 is started. While injecting boiling water, the hot pre-ferment batter is stirred by the rotor; at the same time, the overflow valve 20 discharges the excess hot water back to the hot water tank. After the inner tank 11 is filled with a fixed amount of raw materials to be hot pre-fermented, the inner tank hot water valve 4 is closed, the feeding hopper door 2 is closed, the upper cover 8 is closed, and the feeding stage is completed.

[0042] Pressure boosting stage: As Figure 4 shown, the steam inlet valve 26 is opened, and steam enters the pot body 10 through the steam distribution pipe 15 and the steam distribution holes 16, and starts to heat up; at the same time, the circulation pump 17 is opened, the circulation valve 18 is opened, the hot water is drawn out from the bottom of the pot body 10 and sprayed out from the top of the pot body 10 for high-speed circulation, so that the hot water temperature is uniform and the heating speed is accelerated. The batter in the inner tank 11 is heated synchronously by the heat conduction of the stainless steel inner tank 11.

[0043] The exhaust valve 21 and the compressed air inlet valve 22 are used to control the pressure in the inner tank 11 to the set value; the compressed air inlet valve 22 is opened, and enters the inner tank 11 to start pressurizing; after the pressure reaches the set pressure, the compressed air inlet valve 22 is closed, and the pressure boosting stage is completed.

[0044] Constant pressure stage: As Figure 5 shown, after boosting the pressure to the set pressure, the constant pressure stage starts, and the constant pressure time is recorded; the circulation valve 18 and the circulation pump 17 remain open, and the hot water continues to circulate; the stirring rotor 6 remains open and continues to stir; the exhaust valve 21 and the compressed air inlet valve 22 are used to control the pressure in the pot to be stable at the set value; during the constant pressure process, if the measured pressure is lower than the set pressure, the compressed air inlet valve 22 opens to supplement the pressure; after the hot ironing time reaches the set value, the circulation pump 17 and the circulation valve 18 are closed, and the constant pressure stage is completed.

[0045] According to the different requirements of the product process, the control system can perform re-boosting and constant pressure control to realize the process flow of multi-stage boosting and constant pressure.

[0046] Pressure reduction and cooling stage: As Figure 6 shown, the cold water inlet valve 24 is opened, the hot water return valve 19 is opened, the automatic control system controls the water level to the set value, and the exhaust valve 21 and the compressed air inlet valve 22 control the pressure in the inner tank 11 at the set value; the hot water returns to the hot water tank through the upper hot water return valve 19, and at the same time, the cold water supplied from the cold water tank continuously enters the pot from the bottom of the pot body 10, gradually cooling the hot ironed batter. When the measured temperature in the pot body 10 is lower than the set hot water return temperature, the control system closes the hot water return valve 19 and at the same time opens the drain valve 23 to recover the water to the cold water tank for reuse after cooling. When the measured temperature is lower than the set cooling end temperature, the control system closes the cold water inlet valve 24 and the drain valve 23, and the cooling stage is completed.

[0047] Discharging stage: As Figure 7 shown, the control system opens the inner tank discharge door 14 and the lower cover 12, and under the action of gravity, the hot ironed dough starter is discharged from the lower cover 12 to the storage link. The remaining cold water in the pot is transported back to the cold water tank by the circulation pump 17 through the drain valve 23 and can be reused after cooling.

[0048] Under the control of the control system, the food raw materials to be hot ironed are quantitatively transported into the hot ironed dough starter equipment for baking production with adjustable pressure, and the hot ironing process is automatically completed in the hot ironed dough starter equipment. Then, the hot ironed dough starter is automatically discharged into the secondary cooling device, and after secondary cooling, it is transported to the next process.

[0049] As described above, using the hot ironed dough starter equipment for baking production of the present utility model avoids the instability of manual hot ironing, realizes the automation of hot ironed dough starter production, has high production efficiency, and stable dough starter quality. The above is a specific embodiment of the present utility model, and does not limit the protection scope of the present utility model accordingly. For other processes using hot ironed dough starters, the present utility model is equally applicable.

[0050] To further illustrate the embodiments, the present utility model provides attached drawings. These drawings are a part of the disclosure of the present utility model, mainly used to illustrate the embodiments and can be used in conjunction with the relevant descriptions in the specification to explain the operating principles of the embodiments. With reference to these contents, those of ordinary skill in the art should be able to understand other possible implementation manners and the advantages of the present utility model. The components in the drawings are not drawn to scale, and similar component symbols are usually used to represent similar components.

[0051] Meanwhile, the front, rear, left, right and other directions involved in this embodiment are only for reference of a direction and do not represent the directions in actual use. The above is only the preferred embodiment of the present utility model and does not limit the design of this case. All equivalent changes made according to the key design of this case fall within the protection scope of this case.

Claims

1. An automated hot dough starter device for baking production, characterized in that: It includes a pot body, an inner tank and a control system; an automatic lid opening system is provided on the pot body for controlling the opening and closing of the upper lid and the lower lid, the inner tank is located inside the pot body and there is a gap between the inner tank and the pot body, the top of the inner tank is provided with a feed inlet, and the bottom is provided with a discharge outlet; The pot body is provided with a cold and hot water circulation system for adjusting the water temperature in the water area between the pot body and the inner tank, and a steam system for adjusting steam; an agitation device for agitating raw materials is provided inside the inner tank; a pressure regulating system is also connected to the inner tank for adjusting the pressure inside the inner tank in real time; an inner tank water inlet system for injecting the water source required for the raw materials into the inner tank; The automatic lid opening system, the cold and hot water circulation system, the steam system, the agitation device and the pressure regulating system are all electrically connected to the control system and are controlled by the control system.

2. The automated hot dough starter equipment for baking production according to claim 1, characterized in that: The cold and hot water circulation system includes a cold water inlet valve and a hot water inlet valve connected to the bottom of the pot body, which are respectively used for controlling the inlet of cold water and hot water into the pot; an overflow valve and a hot water return valve connected to the top of the pot body, which are respectively used for controlling the water level in the pot and for recovering hot water; A circulation loop is connected to the pot body, including a circulation pump, a circulation valve and a pipeline. The outlet of the circulation pump is connected with a drain valve for recovering cooling water.

3. The automated hot dough starter equipment for baking production according to claim 1, characterized in that: A water level sensor is provided inside the pot body for detecting the water level inside the pot.

4. The automated hot dough starter equipment for baking production according to claim 1, characterized in that: The steam system includes a steam distribution pipe connected to the bottom of the pot body. An inlet steam valve is connected to the steam distribution pipe, and steam distribution holes are opened in the part of the steam distribution pipe located inside the pot body.

5. The automated hot dough starter equipment for baking production according to claim 1, characterized in that: The pressure regulating system includes a compressed air inlet valve and an exhaust valve located at the top of the inner tank, which are respectively used for pressurizing the inside of the inner tank and exhausting air to achieve pressure adjustment during the sponge dough process.

6. The automated hot dough starter equipment for baking production according to claim 1, wherein: The inner tank water inlet system includes an inner tank cold water valve and an inner tank hot water valve connected to the inner tank body through pipelines, which are respectively used for inletting cold water and hot water into the inner tank.

7. An automated hot dough starter device for baking production according to claim 1, characterized in that: A quick-opening flange for the upper lid is provided at the upper lid of the pot body, and a quick-opening flange for the lower lid is provided at the lower lid for realizing the quick opening and closing of the upper lid and the lower lid.

8. An automated hot dough starter device for baking production according to claim 1, characterized in that: A feed hopper communicating with the feed inlet of the inner tank is provided at the upper lid of the pot body, and a feed hopper door is provided on the feed hopper.

9. An automated hot dough starter device for baking production according to claim 1, characterized in that: An inner tank pressure gauge is provided in the inner tank for detecting the pressure value inside it.

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