Batching device for improving freshness and tenderness of cake

Abstract

The utility model provides a cake freshness and tenderness improving burdening device which comprises a burdening mechanism and a whipping mechanism, the burdening mechanism comprises a plurality of burdening containing boxes, a mixing box and a primary stirring pipeline; the whipping mechanism comprises a secondary whipping pipeline and a secondary whipping assembly for performing secondary whipping on ingredients in the secondary whipping pipeline; the output end of the primary stirring pipeline is communicated with the input end of the secondary stirring pipeline through a reducer pipe. The cake processing device has the advantages that processed cake ingredients are soft and fine in texture and good in softness and expansibility, and then cakes with high freshness and tenderness are obtained through baking.

Description

Technical field

[0001] The utility model relates to the technical field of cake making, in particular to a cake ingredient mixing device for improving the freshness and tenderness of cakes. [Background Technology]

[0002] Cake is a popular dessert, known for its soft texture and moderate sweetness, offering endless enjoyment. Cake ingredients typically include egg whites, sugar, wheat flour, milk, baking powder, heavy cream, and butter. During the initial preparation phase, the ingredients are weighed proportionally and placed in a mixing drum. A stirring device then pre-mixes the batter, creating bubbles and mixing the ingredients evenly before transferring them to a forming machine and baking machine. However, existing cake production processes often suffer from insufficient stirring, resulting in coarse and uneven bubbles in the batter. Consequently, the resulting cake lacks elasticity, has a poor texture, and lacks tenderness.

[0003] In view of this, this case conducted an in-depth study on the above issues, which led to the emergence of this case. [Utility Model Content]

[0004] The utility model aims to solve the technical problems in the prior art of cakes having no elasticity, poor taste and insufficient tenderness, and provides a cake ingredient device for improving the tenderness of cakes. The processed cake ingredients have a soft and delicate texture, good softness and expandability, and are then baked to obtain a cake with high tenderness.

[0005] The utility model is implemented as follows: a cake freshness-enhancing ingredient device comprises an ingredient mechanism and a whipping mechanism, wherein the ingredient mechanism comprises a plurality of ingredient storage boxes, a mixing box and a primary stirring pipe; the whipping mechanism comprises a secondary whipping pipe and a secondary whipping assembly for performing secondary whipping on the ingredients in the secondary whipping pipe; the output end of the primary stirring pipe and the input end of the secondary whipping pipe are connected via a reducing pipe.

[0006] Furthermore, the secondary beating assembly includes a plurality of beat-type beating elements, a rotation drive mechanism for driving the beat-type beating elements to rotate, and a ventilation mechanism for introducing cold air into the beat-type beating elements; one end of the beat-type beating element extends into the secondary beating pipe, and the other end is connected to the rotation drive mechanism.

[0007] Furthermore, the racket-type whipping element includes a rotating rod, at least one racket-type frame, and a grid frame, and the rotating rod, racket-type frame, and grid frame are internally connected; one end of the rotating rod is fixedly connected to the racket-type frame, and a through hole is formed inside the rotating rod; the grid frame is fixedly connected to the inside of the racket-type frame, and a plurality of material passing holes and air outlet nozzles are formed on the side of the grid frame, and a channel for gas flow is formed inside the grid frame, and the channel and the air outlet nozzle are connected.

[0008] Furthermore, the racket-shaped frame extends into the secondary beating pipe and is a circular structure adapted to the inner wall of the secondary beating pipe.

[0009] Furthermore, the number of the pat-type whipping elements is 3, and the 3 pat-type whipping elements are distributed along the length direction of the secondary whipping tube.

[0010] Furthermore, the ventilation mechanism includes an air pump and a ventilation piece; the ventilation piece includes a connecting pipe and a pipe sleeve, the connecting pipe and the pipe sleeve are fixedly connected, the rotating rod is formed with a plurality of equally spaced air inlet holes along the circumferential direction, the pipe sleeve is rotatably sleeved on the outside of the rotating rod and surrounds the air inlet holes, and a wear-resistant ring is also provided between the pipe sleeve and the rotating rod.

[0011] Furthermore, the inner diameter of the reducer gradually decreases from the primary stirring pipe to the secondary beating pipe.

[0012] Furthermore, the secondary whipping pipe is arranged to be inclined downward from the input end to the output end.

[0013] The advantages of the present invention are as follows: the cake freshness improving ingredient device of the present invention is used for mixing, stirring and whipping various ingredients for preparing cakes; various ingredients are first put into the ingredient containing box, and the flow control valve controls the ingredient output according to the actual ratio, and the ingredients are sent to the mixing box and then sent to the primary stirring pipe for the first rough stirring, and the ingredients after rough stirring are transported to the reducing pipe, and the inner diameter of the reducing pipe is gradually reduced from the primary stirring pipe to the secondary whipping pipe by setting the inner diameter of the reducing pipe to gradually decrease, so as to increase the resistance of the ingredients in the reducing pipe and reduce the flow rate, so that the ingredients can be more smoothly transferred to the secondary whipping pipe for secondary thorough whipping, so that the ingredients are fully mixed until they are whipped into a fluffy state, so that the ingredient structure is more delicate, and the softness and expansion property are good, thereby improving the freshness of the cake.

Brief Description of the Drawings

[0014] The present invention will be further described below with reference to the accompanying drawings and embodiments.

[0015] Figure 1 The utility model is a structural diagram of a cake freshness improving ingredient preparation device.

[0016] Figure 2 It is a structural schematic diagram of the middle-beat type whipping element of the utility model.

[0017] Figure 3 It is a cross-sectional view of the connection between the ventilation mechanism and the rotating rod in the utility model.

[0018] Batching mechanism 1, accommodating box 11, mixing box 12, primary stirring pipe 13, racket-shaped whipping element 21, whipping mechanism 2, rotating rod 211, air inlet 212, racket-shaped frame 213, grid frame 214, material passing hole 215, air outlet nozzle 216, rotary drive mechanism 22, ventilation mechanism 23, air pump 231, ventilation element 232, connecting pipe 2321, pipe sleeve 2322, wear-resistant ring 233, temperature control mechanism 24, secondary whipping pipe 3, reducing pipe 4. [Specific implementation method]

[0019] In order to better understand the technical solution of the present invention, the technical solution of the present invention will be described in detail below with reference to the accompanying drawings and specific implementation methods.

[0020] It should be noted that the terms "center," "longitudinal," "lateral," "upper," "lower," "front," "back," "left," "right," "vertical," "horizontal," "top," "bottom," "inside," "outside," and the like, indicating orientations or positional relationships, are based on the orientations or positional relationships shown in the accompanying drawings and are intended only to facilitate the description of these embodiments and simplify the description. They do not indicate or imply that the devices or elements referred to must have a specific orientation, be constructed, or operate in a specific orientation. In addition, the terms "first," "second," and the like are used for descriptive purposes only and should not be understood as indicating or implying relative importance or implicitly specifying the number of the technical features indicated. Therefore, features defined as "first," "second," and the like may explicitly or implicitly include one or more of such features.

[0021] See also Figures 1 to 3 As shown, the utility model provides a cake freshness enhancement ingredient device, which is used to mix, stir and whip a variety of ingredients for preparing cakes; it includes an ingredient mechanism 1 and a whipping mechanism 2, the ingredient mechanism 1 includes a plurality of ingredient storage boxes 11, a mixing box 12 and a primary stirring pipe 13; the whipping mechanism 2 includes a secondary whipping pipe 3 and a secondary whipping component for secondary whipping the ingredients in the secondary whipping pipe 3; the output end of the primary stirring pipe 13 and the input end of the secondary whipping pipe 3 are connected through a reducer 4. In order to accurately control the ratio of multiple ingredients, flow control valves are provided on the corresponding delivery pipes from the multiple ingredient storage boxes 11 to the mixing box 12. A spiral stirring member is provided inside the primary stirring pipe 13, and the spiral stirring member is a conventional structure and will not be described here.

[0022] Various ingredients are first placed in the ingredient storage box 11, and the flow control valve controls the ingredient output according to the actual ratio. After the ingredients are sent to the mixing box 12, they are sent to the primary stirring pipe 13 for the first rough stirring. The ingredients after rough stirring are transported to the reducer. By setting the inner diameter of the reducer 4 to gradually decrease from the primary stirring pipe 13 to the secondary whipping pipe 3, it is used to increase the resistance of the ingredients in the reducer and reduce the flow rate, so that the ingredients can be more smoothly transferred to the secondary whipping pipe 3 for a second thorough whipping, so that the ingredients are fully mixed until they are whipped into a fluffy state, making the ingredient structure more delicate, softer and more expansive, thereby improving the freshness of the cake.

[0023] In the present invention, the secondary whipping pipe 3 is arranged to be inclined downward from the input end to the output end to facilitate discharge.

[0024] In the present invention, the secondary whipping assembly includes a plurality of beat-type whipping elements 21, a rotary drive mechanism 22 for driving the beat-type whipping elements 21 to rotate, and a ventilation mechanism 23 for introducing cool air into the beat-type whipping elements 21. One end of the beat-type whipping element 21 extends into the secondary whipping pipe 3, and the other end is connected to the rotary drive mechanism 22. The rotary drive mechanism 22 is a servo motor. After the ingredients enter the secondary whipping pipe 3, the rotary drive mechanism 22 drives the beat-type whipping elements 21 to rotate continuously, stirring the ingredients. In addition, the ventilation mechanism 23 supplies cool air to the beat-type whipping elements 21, which is blown out through the beat-type whipping elements 21, mixing a large amount of cool air into the ingredients. The secondary whipping assembly integrates stirring and aeration, has a compact structure, and expands the texture of the ingredients during the whipping process, making them softer and more tender, thereby improving their freshness. The rotation drive mechanism 22 can control the rotation speed of the beater-shaped whipping element 214 according to different whipping needs; the ventilation mechanism 23 can control the cold air output speed according to different whipping needs.

[0025] In the present invention, the rap-type whipping element 21 includes a rotating rod 211, at least one rap-type frame 213, and a grid frame 214. The rotating rod 211, the rap-type frame 213, and the grid frame 214 are internally connected. One end of the rotating rod 211 is fixedly connected to the rap-type frame 213, and a through hole is formed inside the rotating rod 211. The grid frame 214 is fixedly connected to the inside of the rap-type frame 213. The grid frame 214 has a plurality of material holes 215 and air outlet nozzles 216 formed on the side. The grid frame 214 has a channel for gas flow formed inside, and the channel is connected to the air outlet nozzles 216. The rap-type frame 213 supports the grid frame 214. Since the ingredients have an impact force on the rap-type whipping element 21, the rap-type frame 213 improves the structural strength of the rap-type whipping element 21, reduces the impact, and extends the service life of the rap-type whipping element 21. After the ingredients pass through the material hole 215, the ingredients are separated, and the air outlet nozzle 216 sprays cold air in this gap. In addition, the beating element 21 is in a state of continuous rotation at this time. The sprayed cold air has a certain impact force, which causes the cold air to form a disordered airflow in the ingredients, causing impact on the ingredients, increasing the gas content in the ingredients, making the ingredients more soft and smooth, and greatly improving the beating efficiency and effect.

[0026] In the present invention, the clapper frame 213 extends into the secondary beating pipe 3 and is a circular structure adapted to the inner wall of the secondary beating pipe 3. The circular structure of the clapper frame 213 makes the clapper frame 213 rotate more smoothly and stably.

[0027] In the present invention, in order to further improve the whipping efficiency and effect, the number of the slap-type whipping elements 21 is 3, and the 3 slap-type whipping elements 21 are distributed along the length direction of the secondary whipping tube.

[0028] In the present invention, the ventilation mechanism 23 includes an air pump 231 and a ventilation member 232. The ventilation member 232 includes a connecting pipe 2321 and a sleeve 2322. The connecting pipe 2321 and the sleeve 2322 are fixedly connected. The rotating rod 211 is formed with a plurality of equally spaced air inlet holes 212 along the circumference. The sleeve 2322 is rotatably sleeved on the outside of the rotating rod 211 and surrounds the air inlet holes 212. A wear-resistant ring 233 is also provided between the sleeve 2322 and the rotating rod 211. The output end of the air pump 231 is connected to the connecting pipe 2321. The sleeve 2322 and the wear-resistant ring 233 cooperate to seal the outside of the air inlet 212 of the rotating rod 211. When the rotating rod 211 rotates, the sleeve 2322 does not rotate. At this time, cold air enters the interior of the rotating rod 211 through the air inlet 212, and the cold air is ejected along the rotating rod 211, the racket frame 213, the grid frame 214, and the air outlet nozzle 216.

[0029] In the present invention, a temperature control mechanism 24 is also included for controlling the temperature of the outer wall of the secondary whipping component. Since the temperature of the whipped cream needs to be controlled at around 7-10°C when whipping, the temperature control mechanism 24 can effectively reduce the temperature that gradually rises due to whipping, thereby avoiding the deterioration of the whipped cream due to excessive temperature.

[0030] Although the specific implementation methods of the present invention are described above, those skilled in the art should understand that the specific embodiments described are merely illustrative and are not intended to limit the scope of the present invention. Equivalent modifications and changes made by those skilled in the art in accordance with the spirit of the present invention should be included within the scope of protection of the claims of the present invention.

Claims

1. A cake ingredient preparation device for improving the freshness and tenderness, characterized by: It includes a batching mechanism and a whipping mechanism, wherein the batching mechanism includes multiple ingredient storage boxes, a mixing box and a primary stirring pipe; the whipping mechanism includes a secondary whipping pipe and a secondary whipping component for performing secondary whipping on the ingredients in the secondary whipping pipe; the output end of the primary stirring pipe and the input end of the secondary whipping pipe are connected through a reducing pipe.

2. The cake freshness enhancing ingredient device according to claim 1, characterized in that: The secondary beating assembly includes a plurality of beat-type beating pieces, a rotation drive mechanism for driving the beat-type beating pieces to rotate, and a ventilation mechanism for introducing cold air into the beat-type beating pieces; one end of the beat-type beating piece extends into the secondary beating pipe, and the other end is connected to the rotation drive mechanism.

3. The cake freshness improving ingredient device according to claim 2, characterized in that: The racquet-type whipping element includes a rotating rod, at least one racquet-type frame, and a grid frame. The rotating rod, racquet-type frame, and grid frame are internally connected; one end of the rotating rod is fixedly connected to the racquet-type frame, and a through hole is formed inside the rotating rod; the grid frame is fixedly connected to the inside of the racquet-type frame, and a plurality of material passing holes and air outlet nozzles are formed on the side of the grid frame. A channel for gas flow is formed inside the grid frame, and the channel is connected to the air outlet nozzle.

4. The cake freshness improving ingredient device according to claim 3, characterized in that: The racket-shaped frame extends into the secondary whipping pipe and is a circular structure adapted to the inner wall of the secondary whipping pipe.

5. The cake freshness improving ingredient device according to claim 4, characterized in that: The number of the pat-type whipping elements is 3, and the 3 pat-type whipping elements are distributed along the length direction of the secondary whipping tube.

6. The cake freshness improving ingredient device according to claim 4, characterized in that: The ventilation mechanism includes an air pump and a ventilation piece; the ventilation piece includes a connecting pipe and a pipe sleeve, the connecting pipe and the pipe sleeve are fixedly connected, the rotating rod is formed with a plurality of air inlet holes distributed at equal intervals along the circumferential direction, the pipe sleeve is rotatably sleeved on the outside of the rotating rod and surrounds the air inlet holes, and a wear-resistant ring is also provided between the pipe sleeve and the rotating rod.

7. The cake freshness improving ingredient preparation device according to claim 1, characterized in that: The inner diameter of the reducing pipe gradually decreases from the primary stirring pipe to the secondary beating pipe.

8. The cake freshness improving ingredient device according to claim 7, characterized in that: The secondary whipping pipe is arranged to be inclined downward from the input end to the output end.

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