Noodle strip moisturizing static long-time fermentation machine

Abstract

The utility model discloses a dough tape moisturizing static long-time fermentation machine which comprises a closed fermentation box body, a dough tape inlet is formed in one side of the upper part of the fermentation box body, a dough tape outlet is formed in one side of the lower part of the fermentation box body, a plurality of conveying belt devices which are stacked up and down are arranged in the fermentation box body, the dough tape inlet corresponds to the inlet end of the conveying belt device on the uppermost layer, and the dough tape outlet corresponds to the outlet end of the conveying belt device on the uppermost layer. The noodle belt outlet corresponds to the outlet end of the conveying belt device on the lowermost layer; every two adjacent conveying belt devices are arranged in a front-back staggered mode and are the same in conveying speed and opposite in conveying direction, a belt gap formed by a lower-layer belt of the upper-layer conveying belt device and an upper-layer belt of the lower-layer conveying belt device is consistent with the thickness of a flour belt, and windproof plugs are arranged on the two sides of the belt gap. According to the utility model, the dough strip is continuously and stably fermented for a long time under the closed condition of air isolation, internal stress generated in the dough kneading process is eliminated, the reconstruction time of a protein molecule space structure is met, the sufficient formation of an internal network structure of the dough strip is promoted, and the dough strip reaches an optimal fermentation state.

Description

Technical Field

[0001] The utility model belongs to the field of food processing technology and equipment, and more specifically, relates to a static long-time proofing machine with moisturizing function for dough, which is used in the proofing technology stage of the processing of flour products (noodles, steamed buns, dumplings, etc.). Background Art

[0002] Noodles are a traditional staple food in my country. Their processing includes flour mixing, kneading, proofing, rolling, cutting, and drying. Proofing, commonly referred to as "resting or maturing," is a crucial step in many traditional noodle-making processes. During the proofing process, water penetrates the interior of the protein colloid particles, causing them to absorb and swell, adhere to each other, and form a gluten network. This promotes the automatic adjustment of moisture between the protein and starch, achieving homogenization and conditioning the flour particles, significantly impacting noodle quality.

[0003] The essence of proofing is to allow the dough to rest for a period of time without external forces, allowing the internal structure of the dough to adjust automatically, eliminating internal stress and achieving a more even distribution of components. Traditional Chinese hand-pulled noodle production utilizes three to four proofing cycles, which, with more frequent and prolonged proofing times, results in high-quality noodles. Some workshop-style noodle processing companies use two to three proofing cycles, but this approach is not feasible for continuous production. Currently, domestic industrial noodle production mostly utilizes a single proofing cycle, although a double proofing cycle, including dough floss proofing and dough band proofing, is also available.

[0004] The dough sheet proofing process in noodle processing generally adopts the hanging dough sheet method or the conveyor belt method, and stays in a relatively closed space for a period of time. The hanging method will affect the proofing effect due to its own gravity. Although the air in the space is humidified, it is impossible to completely avoid the surface moisture loss of the dough sheet, and the static fusion requirements of water, starch and protein cannot be met. At the same time, the proofing equipment generally used by noodle processing companies has a short proofing time and cannot achieve the ideal proofing effect. Utility Model Content

[0005] In order to solve the above-mentioned technical problems, the utility model provides a moisturizing static long-time proofing machine for dough strips, which enables the dough strips to achieve continuous, long-term and stable proofing under closed conditions isolated from air, eliminates the internal stress generated during the dough kneading process, meets the time for reconstruction of the spatial structure of protein molecules, promotes the full formation of the internal network structure of the dough strips, enables the dough strips to reach the optimal proofing state, and further improves the quality of noodles.

[0006] The technical solutions adopted are as follows:

[0007] A static long-time proofing machine for moisturizing dough strips, the proofing machine comprising a sealed proofing box, a dough strip inlet being provided on one side of the upper portion of the proofing box, and a dough strip outlet being provided on one side of the lower portion thereof, a plurality of conveyor belt devices stacked up and down being provided in the proofing box, the dough strip inlet corresponding to the inlet end of the conveyor belt device of the uppermost layer, and the dough strip outlet corresponding to the outlet end of the conveyor belt device of the lowermost layer; two adjacent conveyor belt devices are staggered front and back, with the same conveying speed and opposite conveying directions, and a belt gap formed by the lower belt of the upper conveyor belt device and the upper belt of the lower conveyor belt device is consistent with the thickness of the dough strip, and windproof blockages are provided on both sides of the belt gap, the dough strip enters the belt gap of the uppermost layer from the dough strip inlet, and is conveyed from top to bottom along each of the conveyor belt devices, and is discharged from the dough strip outlet.

[0008] Furthermore, the outer side of the proofing box is also covered with a heat-insulating panel.

[0009] Preferably, the thickness of the dough strip is 20 mm to 60 mm, and the width of the dough strip is 500 mm to 1000 mm.

[0010] Furthermore, a drive motor I and a drive motor II are respectively provided at both ends of the proofing box, the drive motor I is used to drive the odd-numbered rows of conveyor belt devices to operate, and the drive motor II is used to drive the even-numbered rows of conveyor belt devices to operate.

[0011] Preferably, the drive motor I and the drive motor II are both variable frequency drive motors, each of which is provided with a speed encoder for regulating the synchronous operation of the drive motor I and the drive motor II.

[0012] The technical solution of this utility model has the following advantages:

[0013] A. This utility model adopts a closed box structure to prevent air circulation inside and outside the box, ensuring the stability of the internal environment of the box. The box adopts a combination design of several conveyor belt devices arranged vertically and windproof plugs arranged on the left and right sides of the belt gaps. This design makes the dough belt fit tightly up and down and left and right to prevent the dough belt from contacting with air, creating an air-isolated closed space. This simulates the artificial proofing method of sealing dough with plastic wrap, preventing the loss of moisture on the surface of the dough belt and providing an optimal environment for the dough belt to proof.

[0014] B. This new dough conveyor utilizes synchronously moving upper and lower conveyor belts. During this process, the dough remains stationary relative to the conveyor belts. The dough slowly moves along the conveyor belts, providing ample time for the dough to rise. This stable, long-term rising period eliminates internal stress between the dough molecules, relaxes the protein molecules, and further promotes protein restructuring and gluten network formation, resulting in a softer and more delicate texture.

[0015] C. In this utility model, the dough belt reciprocates under the action of multiple conveyor belts, achieving continuous production while the dough belt remains relatively stationary. The conveyor belt's travel speed is stable and adjustable, and can be customized to suit dough belt quality, environmental conditions, and process requirements, ensuring optimal dough proofing. BRIEF DESCRIPTION OF THE DRAWINGS

[0016] In order to more clearly illustrate the specific implementation methods of the present invention, the following will briefly introduce the drawings required for use in the specific implementation methods. Obviously, the drawings described below are some implementation methods of the present invention. For ordinary technicians in this field, other drawings can be obtained based on these drawings without paying any creative work.

[0017] Figure 1 This is a schematic diagram of the overall structure of the device provided by the utility model;

[0018] Figure 2 This is a schematic diagram of the dough sheet being clamped in the gap between the belts for transportation;

[0019] Figure 3 This is the principle diagram of dough belt conveying.

[0020] The symbols provided in the figure are explained as follows:

[0021] 1-Box

[0022] 2-Conveyor belt device

[0023] 21-upper belt, 22-lower belt, 23-conveyor belt frame

[0024] 3-windproof sealing; 4-surface belt; 5-insulation panel; 6-drive motor I; 7-drive motor II

[0025] a-belt inlet; b-belt outlet; c-belt gap. DETAILED DESCRIPTION

[0026] The following is a clear and complete description of the technical solution of the present invention in conjunction with the accompanying drawings. Obviously, the embodiments described are only some of the embodiments of the present invention, not all of them. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without making creative efforts are within the scope of protection of the present invention.

[0027] like Figure 1 and Figure 2As shown, the utility model provides a static long-time proofing machine for dough with moisturizing properties, which comprises a sealed proofing box 1. A dough inlet a is provided on one side of the upper portion of the proofing box 1, and a dough outlet b is provided on one side of the lower portion thereof. A plurality of conveyor belt devices 2 stacked up and down are provided in the proofing box 1. Preferably, a driving motor I and a driving motor II are respectively provided on both sides of the proofing box 1 for driving the plurality of conveyor belt devices 2 to operate; the dough inlet a corresponds to the inlet end of the uppermost conveyor belt device 2, and the dough outlet b corresponds to the outlet end of the lowermost conveyor belt device 2; The two adjacent conveyor belt devices 2 are staggered front and back, with the same conveying speed and opposite conveying directions. The belt gap c formed by the lower belt 22 of the upper conveyor belt device 2 and the upper belt 21 of the lower conveyor belt device 2 is consistent with the thickness of the dough belt 4. Windproof seals 3 are provided on both sides of the belt gap c. The dough belt is clamped in the belt gap c. The dough belt 4 enters the uppermost belt gap c from the dough belt inlet a, and is conveyed from top to bottom along each conveyor belt device 2 and discharged from the dough belt outlet b, avoiding contact between the dough belt 4 and air during the proofing process, thereby achieving the best proofing effect.

[0028] Drive Motor I drives the conveyor belts in the odd-numbered rows, while Drive Motor II drives the conveyor belts in the even-numbered rows. Preferably, both Drive Motor I and Drive Motor II are variable-frequency drive motors, each equipped with a speed encoder for regulating the synchronous operation of Drive Motor I and Drive Motor II. The speed encoders regulate the synchronous operation of Drive Motor I and Drive Motor II, driving the sprockets on the same side to move synchronously, resulting in a uniform and adjustable movement speed. The dough sheet 4 enters the proofing box 1 through the dough sheet inlet a, undergoes reciprocating folding motion driven by the multi-layer conveyor belts, and finally exits the proofing box 1 through the dough sheet outlet b.

[0029] The proofing box 1 used in the present invention is a closed structure. Figure 1 As shown, preferably, the dough belt inlet a is located at the upper right part of the proofing box 1, and the dough belt outlet b is located at the lower left part of the proofing box 1. A total of 12 layers of conveyor belt devices 2 are set inside the proofing box 1. They are arranged from top to bottom. The left ends of the conveyor belt devices 2 in the odd-numbered rows extend out from the left ends of the conveyor belt devices in the even-numbered rows, and the right ends of the conveyor belt devices 2 in the even-numbered rows extend out from the right ends of the conveyor belt devices in the odd-numbered rows. The conveyor belt devices in the odd-numbered rows are aligned at both ends, and the conveyor belt devices in the even-numbered rows are aligned at both ends. Drive motor I drives the conveyor belt devices in the odd-numbered rows, and drive motor II drives the conveyor belt devices in the even-numbered rows. All conveyor belt devices move synchronously, and the moving speed is uniform and adjustable.

[0030] The thickness of the dough belt 4 is consistent with the upper and lower spacing of the belt gap c, such as Figure 2 and 3As shown, the upper surface of the dough belt 4 is in close contact with the lower belt 22 of the upper conveyor belt assembly, while the lower surface of the dough belt 4 is in close contact with the upper belt 21 of the lower conveyor belt assembly, preventing the upper and lower sides of the dough belt from coming into contact with air. The upper and lower conveyor belts move synchronously at the same speed, and the dough belt 4 moves alternately left and right, maintaining a stationary position relative to the endless conveyor belt.

[0031] The dough sheet 4 enters the proofing box 1 through the upper dough sheet inlet a, moves back and forth driven by the multi-layer conveyor belt, and finally leaves the proofing box 1 through the lower dough sheet outlet b. The total proofing time is ≥80 minutes.

[0032] like Figure 2 and Figure 3 As shown, the conveyor belt device 2 includes a conveyor belt frame 23 and an endless belt mounted on the conveyor belt frame 23. The dough sheet 4 is positioned in the belt gap c between the upper and lower adjacent conveyor belt devices 2, that is, it passes through the belt gap formed by the lower belt of the upper endless belt and the upper belt of the lower endless belt. The upper and lower belts move synchronously at the same speed, keeping the dough sheet relatively stationary. Due to the synchronous movement of the upper and lower conveyor belt devices, the dough sheet remains stationary relative to the conveyor belts during movement. The dough sheet moves slowly along with the endless belts, providing ample time for the dough sheet to rise. Stable and long-term rising helps eliminate internal stress between the molecules in the dough sheet, relaxes the protein molecules, further promotes the reconstruction of the protein's spatial structure and the formation of the gluten network, and makes the dough sheet softer and more delicate.

[0033] In order to prevent air circulation inside and outside the proofing box, avoid heat loss and air exchange inside and outside, and ensure the stability of the internal environment of the proofing box, as a further preferred embodiment of the present invention, the outer side of the proofing box 1 is further covered with an insulation panel 5.

[0034] In addition, the present invention is suitable for proofing dough strips 4 with a thickness of 20-60 mm (such as a thickness of 52.5 mm) and a width of 500-1000 mm (such as a width of 550 mm), which can be achieved by simply adjusting the structure of the present invention.

[0035] Any matters not described in this utility model are applicable to the prior art.

[0036] Obviously, the above embodiments are merely examples for clarity of explanation and are not intended to limit the implementation methods. Those skilled in the art will readily appreciate that other variations or modifications based on the above descriptions are possible. It is not necessary and impossible to enumerate all implementation methods here. Obvious variations or modifications arising therefrom remain within the scope of protection of the present invention.

Claims

1. A static long-time proofing machine for facial moisturizing, characterized in that: The proofing machine comprises a sealed proofing box (1), a dough belt inlet (a) is provided on one side of the upper part of the proofing box (1), and a dough belt outlet (b) is provided on one side of the lower part thereof. A plurality of conveyor belt devices (2) stacked up and down are provided in the proofing box (1), the dough belt inlet (a) corresponds to the inlet end of the uppermost conveyor belt device (2), and the dough belt outlet (b) corresponds to the outlet end of the lowermost conveyor belt device (2); two adjacent conveyor belt devices (2) are staggered in front and back, and the conveyor belt devices (2) are stacked up and down. The conveying speeds are the same and the conveying directions are opposite. The belt gap (c) formed by the lower belt (22) of the upper conveyor belt device (2) and the upper belt (21) of the lower conveyor belt device (2) is consistent with the thickness of the dough belt (4). Windproof seals (3) are provided on both sides of the belt gap (c). The dough belt (4) enters the belt gap (c) of the uppermost layer from the dough belt inlet (a), is conveyed from top to bottom along each of the conveyor belt devices (2), and is discharged from the dough belt outlet (b).

2. The static long-time proofing machine for moisturizing noodles according to claim 1, characterized in that: The outer side of the proofing box (1) is also covered with a heat-insulating panel (5).

3. The static long-time proofing machine for moisturizing noodles according to claim 2, characterized in that: The thickness of the dough strip (4) is 20-60 mm, and the width of the dough strip (4) is 500-1000 mm.

4. The static long-time proofing machine for facial moisturizing according to claim 1, characterized in that: A driving motor I (6) and a driving motor II (7) are respectively provided at both ends of the proofing box (1). The driving motor I (6) is used to drive the odd-numbered rows of conveyor belt devices to operate, and the driving motor II (7) is used to drive the even-numbered rows of conveyor belt devices to operate.

5. The static long-time proofing machine for facial moisturizing according to claim 4, characterized in that: The drive motor I (6) and the drive motor II (7) are both variable frequency drive motors, and are respectively provided with speed encoders for regulating the synchronous operation of the drive motor I (6) and the drive motor II (7).

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