Cereal bread cream compounding device for mixed fermentation of saccharomycetes and lactic acid bacteria

Abstract

The utility model discloses a coarse cereal bread cream compounding device adopting mixed fermentation of saccharomycetes and lactic acid bacteria, and relates to the technical field of food processing. The device comprises a mixing barrel, a top cover and a liquid pump, a defoaming net is clamped and fixed at the top in the mixing barrel, the top cover is clamped at the top of the mixing barrel, a stirring motor is clamped at the top of the top cover, the liquid pump is arranged on one side of the bottom of the mixing barrel, a return pipe is arranged on one side of the liquid pump, and a semiconductor chilling plate is clamped and fixed on the peripheral surface of the return pipe. Through the arrangement of the mixing barrel, the top cover and the liquid pump, the problems that when a compounding device is used for compounding cream, the cream is heated due to friction, the activity of saccharomycetes and the like is possibly damaged, the cream is deteriorated, the compounding device and a cream whipping device need to be arranged in a production workshop at the same time, the production cost is increased, and the production efficiency is increased are solved. The cream is easy to whip during stirring, and the whipped cream is difficult to mix with the flour quickly.

Description

TECHNICAL FIELD

[0001] The utility model belongs to the food processing technical field, especially relate to a kind of compound device of yeast and lactic acid bacteria mixed culture fermentation's coarse cereal bread butter. BACKGROUND

[0002] Coarse cereal bread is made of oat flour, wheat flour, flaxseed, sesame, walnut, hazelnut and other raw materials, compared with ordinary bread, coarse cereal contains more minerals, fiber and vitamins, which is beneficial to intestinal peristalsis and promotes health, and butter is usually used as an auxiliary material to adjust its taste during production, especially when producing yeast and lactic acid bacteria mixed culture fermentation's coarse cereal bread, a certain proportion of yeast and lactic acid bacteria is usually added directly into butter, and the butter and yeast are mixed by a compounding device to make yeast fully dissolved in butter, improving the efficiency of subsequent dough making, but it still has the following problems in actual use:

[0003] 1. The utility model discloses a compounding device, the two ends of the upper circulating pipe are connected with the feeding port and the pump outlet of the circulating pump respectively, and the two ends of the lower circulating pipe are connected with the discharge port of the compounding tank and the pump inlet of the circulating pump, when the raw materials are stirred or circulated and mixed, friction often occurs, which causes the temperature of the raw materials to rise, but high temperature may cause the deterioration of butter and the inactivation of yeast during the processing of butter and yeast, and a variety of styles of bread are often produced simultaneously during the production of bread, including buttered coarse cereal bread with a large amount of butter, so the production workshop needs to be equipped with not only a butter compounding device but also a butter whipping device, increasing the production cost.

[0004] 2. When the butter compounding device stirs and mixes the butter, air often enters the butter due to stirring, causing the butter to whip, and the whipped butter is difficult to mix quickly with flour, reducing the production efficiency. UTILITY MODEL CONTENTS

[0005] The utility model aims at providing a kind of compound device of yeast and lactic acid bacteria mixed culture fermentation's coarse cereal bread butter, by mixing barrel, top cover and liquid pump, solve the problem that compounding device is when butter is compounded, friction can cause butter to heat up, possibly destroy the activity of yeast, cause butter to deteriorate, and compounding device and butter whipping device need to be equipped simultaneously in production workshop, increase production cost, butter is easy to whip when stirring, and the whipped butter is difficult to mix quickly with flour.

[0006] To solve the above technical problems, the utility model is realized by the following technical solutions:

[0007] The utility model discloses a kind of yeast and lactic acid bacteria mixed bacteria fermentation of coarse cereal bread butter compound device, including mixing barrel, top cover and liquid pump, defoaming net is fixedly connected in the top of mixing barrel, top cover is connected in the top of mixing barrel, top cover top is fixedly connected with stirring motor, liquid pump is arranged in the bottom of mixing barrel one side, reflux pipe is arranged in the side of liquid pump, semiconductor refrigeration sheet is fixedly connected in the outer circumferential surface of reflux pipe;

[0008] Through defoaming net, the butter circulating into the mixing barrel can be defoamed, so that the butter cannot be whipped when used as the dough material of coarse cereal bread, avoiding the difficulty of mixing the whipped butter and flour quickly. The stirring motor can drive the rotation of the stirring blade to stir the butter, so that the butter and yeast are uniformly mixed, the automation degree of the compound device is improved, and the liquid pump can suck the butter. When the butter is used as the dough material, the butter is driven into the reflux pipe, so that the butter can be further defoamed by the defoaming net, and the semiconductor refrigeration sheet can cool the butter, avoiding the quality decline of the finished product caused by high temperature. The device can directly stir and whip the butter, and the whipped butter can be discharged by the suction of the liquid pump, so that the compound device can be used as a whipping device for butter, improving the flexibility of the compound device and reducing the production cost.

[0009] Further, the bottom of the mixing barrel is fixedly connected with a support frame, the top of the reflux pipe is penetrated and connected to the outer circumferential surface of the mixing barrel, and the top end of the reflux pipe is suspended above the top of the defoaming net.

[0010] The butter can be pumped into the reflux pipe by the liquid pump, and then returned to the top of the mixing barrel through the reflux pipe, and defoamed by the defoaming net. The rapid stirring of the butter is avoided to facilitate the subsequent mixing of the butter and flour, and the butter passing through the reflux pipe can be cooled by the semiconductor refrigeration sheet to avoid deterioration caused by rising temperature or inactivation of yeast at high temperature.

[0011] Further, the top of the top cover is penetrated and welded with a feeding pipe, the bottom of the stirring motor is connected with a stirring rod, the outer circumferential surface of the stirring rod is connected with a stirring blade at the bottom, and the stirring rod is penetrated and inserted into the top cover and the top of the defoaming net.

[0012] The stirring motor can drive the rotation of the stirring rod, further driving the rotation of the stirring blade, to stir the butter, so that the butter and yeast are uniformly mixed, or the butter is whipped by rapid stirring, improving the automation degree of the compound device.

[0013] Further, one end of the liquid pump is penetrated and connected with a second connecting pipe, the other end of the second connecting pipe is connected with a first connecting pipe, the bottom of the first connecting pipe is connected with a first discharge pipe, and the top of the first connecting pipe is penetrated and connected to the bottom center of the mixing barrel.

[0014] When it is necessary to use butter as the dough raw material of the grain bread, after the butter and the yeast and the like are mixed, the first connecting pipe and the first discharge pipe are opened, so that the butter can be directly discharged through the first discharge pipe under the action of gravity.

[0015] Further, the second discharge pipe is penetrated and clamped on the bottom of the outer periphery of the liquid pump, and the reflux pipe is penetrated and clamped on the outer periphery of the second discharge pipe;

[0016] When it is necessary to use the decorative butter, after the butter is whipped in the mixing barrel, the first discharge pipe and the reflux pipe are closed, and the first connecting pipe, the second connecting pipe and the second discharge pipe are opened, so that the whipped butter in the mixing barrel can be sucked out through the second discharge pipe by the suction of the liquid pump, and the mixing device can be used as a whipping device for the butter at the same time, thereby improving the flexibility of use of the mixing device and reducing the production cost.

[0017] The utility model has the following beneficial effects:

[0018] 1. The utility model discloses a mixing barrel, a top cover and a liquid pump are arranged, solve the mixing device when raw material is stirring or circulating movement and mix, often will produce friction and lead to the temperature rise of raw material, but butter and yeast and the like when processing, high temperature can lead to butter metamorphism, lead to yeast and the like inactivation, and in the production of bread, often simultaneously produce a variety of styles of bread, also include decorate a large amount of butter butter grain bread, therefore production workshop needs not only butter mixing device, also needs to configure the whipping device for butter, increase the production cost problem, when butter is stirring, through the suction of liquid pump to butter, make butter enter the reflux pipe, through semiconductor refrigeration piece can cool butter, avoid butter in the process of stirring and heat up, guarantee butter quality and yeast and the like activity.

[0019] 2. The utility model discloses a mixing barrel and liquid pump are set up, solve the problem of butter mixing device when butter is stirring and mix, because the stirring of butter often will make air enter butter, lead to butter whipping, whipped butter is difficult and flour and mix quickly, reduce production efficiency, when butter is as dough raw material, through the suction of liquid pump to butter when butter is mixed in the mixing barrel, make butter circulate through the reflux pipe, and defoaming net is used to defoam, avoid whipped butter and flour and mix quickly, and when butter is used as the decoration grain bread, through the rotation of the stirring blade driven by the stirring motor can high -speed stirring to butter, make butter whipping, make mixing device can be used as the whipping device for butter at the same time, improve the flexibility of use of the mixing device, reduce production cost. ACCURACY OF DRAWINGS

[0020] Figure 1 It is the structure effect drawing of the utility model;

[0021] Figure 2 A structure schematic view of the present application;

[0022] Figure 3 A structure view of the mixing barrel of the present application;

[0023] Figure 4 A structure view of the top cover of the present application;

[0024] Figure 5 A structure view of the liquid pump of the present application.

[0025] Reference signs:

[0026] 1, mixing barrel; 101, defoaming net; 102, support frame; 2, top cover; 201, stirring motor; 202, feed pipe; 203, stirring rod; 204, stirring blade; 3, liquid pump; 301, return pipe; 302, semiconductor refrigerating sheet; 303, first connecting pipe; 304, first discharge pipe; 305, second connecting pipe; 306, second discharge pipe. DETAILED DESCRIPTION

[0027] The technical solutions in the embodiments of the present application will be clearly and completely described in combination with the drawings in the embodiments of the present application.

[0028] Please refer to Figures 1-5 The present application is a kind of yeast and lactic acid bacteria mixed bacteria fermentation of coarse cereal bread butter compound device, including mixing barrel 1, top cover 2 and liquid pump 3, the defoaming net 101 is clamped and fixed in the top of mixing barrel 1, the top cover 2 is clamped in the top of mixing barrel 1, the stirring motor 201 is clamped in the top of top cover 2, the liquid pump 3 is arranged in the bottom of mixing barrel 1, the return pipe 301 is arranged in one side of liquid pump 3, the semiconductor refrigerating sheet 302 is clamped and fixed in the outer circumferential surface of return pipe 301;

[0029] When the cream needs to be compounded, the cream and raw materials such as yeast are poured into the mixing barrel 1, the low-speed rotation of the stirring blade 204 driven by the stirring motor 201 is used to stir the raw materials, and the liquid pump 3 is controlled to suck the cream raw materials, so that the cream raw materials enter the reflux pipe 301 through the first connecting pipe 303 and the second connecting pipe 305, the cream raw materials are cooled by the semiconductor refrigeration fin 302 to ensure the activity of the yeast, and the cream raw materials are refluxed to the mixing barrel 1. The cream raw materials are defoamed by the defoaming net 101 under the action of gravity, after the mixing is completed, the second connecting pipe 305 is closed, the first discharge pipe 304 is opened, and the cream raw materials are discharged through the first connecting pipe 303 and the first discharge pipe 304 under the action of gravity. When the cream raw materials are used as decoration cream for the coarse cereal bread, the cream raw materials are poured into the mixing barrel 1, the high-speed rotation of the stirring blade 204 driven by the stirring motor 201 is controlled to whip the cream, and the first connecting pipe 303, the second connecting pipe 305 and the second discharge pipe 306 are opened after the cream is whipped. The cream is discharged through the second discharge pipe 306 by the suction of the liquid pump 3.

[0030] As shown in Figures 1-4 , the support frame 102 is clamped and fixed at the bottom of the mixing barrel 1, the reflux pipe 301 penetrates and is clamped at the outer circumferential surface of the mixing barrel 1 at the top, the top end of the reflux pipe 301 overhangs the top of the defoaming net 101, the top cover 2 is welded with the feed pipe 202 at the top, the stirring rod 203 is clamped at the bottom of the stirring motor 201, the stirring blade 204 is clamped at the bottom of the outer circumferential surface of the stirring rod 203, and the stirring rod 203 penetrates and is inserted into the top cover 2 and the top of the defoaming net 101;

[0031] When the cream is compounded, the cream raw materials are poured into the mixing barrel 1 through the feed pipe 202, the low-speed rotation of the stirring rod 203 driven by the stirring motor 201 is controlled to further drive the stirring blade 204 to rotate and stir the raw materials, and the liquid pump 3 is controlled to suck the raw materials, so that the raw materials are refluxed to the top of the mixing barrel 1 through the reflux pipe 301. The raw materials are defoamed by the defoaming net 101 under the action of gravity, and when the cream raw materials are used as decoration cream for the coarse cereal bread, the cream raw materials are poured into the mixing barrel 1, the high-speed rotation of the stirring blade 204 driven by the stirring motor 201 is controlled to whip the cream.

[0032] As shown in Figure 1 , 2 , 5, one end of the liquid pump 3 penetrates and is clamped with the second connecting pipe 305, the other end of the second connecting pipe 305 is clamped with the first connecting pipe 303, the bottom of the first connecting pipe 303 is clamped with the first discharge pipe 304, the top of the first connecting pipe 303 penetrates and is clamped at the bottom of the mixing barrel 1, the bottom of the outer circumferential surface of the liquid pump 3 penetrates and is clamped with the second discharge pipe 306, and the bottom of the reflux pipe 301 penetrates and is clamped at the outer circumferential surface of the second discharge pipe 306;

[0033] When the butter is needed as the dough raw material of the grain bread, the first connecting pipe 303, the second connecting pipe 305 and the reflux pipe 301 are opened during the mixing of the butter raw material, the butter is sucked into the reflux pipe 301 by the liquid pump 3 and is cooled by the semiconductor refrigeration fin 302, after the butter processing is completed, the first discharge pipe 304 is opened so that the butter is discharged through the first discharge pipe 304 under the action of gravity, when the decorative butter is needed, after the butter is whipped, the first connecting pipe 303, the second connecting pipe 305 and the second discharge pipe 306 are opened, the butter is discharged through the second discharge pipe 306 by the suction of the liquid pump 3.

[0034] The specific working principle of the utility model is as follows: when the butter is compounded and processed, the first connecting pipe 303, the second connecting pipe 305 and the reflux pipe 301 are opened, the butter raw material is poured into the mixing barrel 1 through the feed pipe 202, the stirring motor 201 is controlled to drive the stirring rod 203 to rotate at low speed, further drives the stirring blade 204 to rotate to stir the raw material, the butter is sucked into the reflux pipe 301 by the liquid pump 3 and is cooled by the semiconductor refrigeration fin 302, after the raw material is refluxed into the mixing barrel 1, defoaming is carried out through the defoaming net 101 under the action of gravity, after the butter processing is completed, the first discharge pipe 304 is opened so that the butter is discharged through the first discharge pipe 304 under the action of gravity, when the decorative butter is needed, after the butter raw material is poured into the mixing barrel 1, the stirring motor 201 is controlled to drive the stirring blade 204 to rotate at high speed, so that the butter is whipped, after the butter whipping is completed, the first connecting pipe 303, the second connecting pipe 305 and the second discharge pipe 306 are opened, the butter is discharged through the second discharge pipe 306 by the suction of the liquid pump 3.

[0035] The above is only the preferred embodiment of the utility model, and does not limit the utility model, any modification, equivalent replacement, improvement of the technical scheme recorded in the foregoing each embodiment, all belong to the protection scope of the utility model.

Claims

1. A mixed fermentation device for whole grain bread butter, comprising a mixing tank (1), a top cover (2), and a liquid pump (3), characterized in that: The mixing tank (1) is fitted with a defoaming net (101) at the top. The mixing tank (1) is fitted with a top cover (2). The top cover (2) is fitted with a stirring motor (201). A liquid pump (3) is provided on one side of the bottom of the mixing tank (1). A return pipe (301) is provided on one side of the liquid pump (3). A semiconductor cooling chip (302) is fitted with the outer circumference of the return pipe (301).

2. The apparatus for fermenting mixed yeast and lactic acid bacteria in multigrain bread with butter according to claim 1, characterized in that: The bottom of the mixing tank (1) is fixed with a support frame (102), the top of the return pipe (301) is inserted and fixed to the outer circumference of the mixing tank (1), and the top of the return pipe (301) hangs over the top of the defoaming net (101).

3. The apparatus for fermenting mixed yeast and lactic acid bacteria in multigrain bread with butter according to claim 1, characterized in that: The top cover (2) is welded through a feed pipe (202), the bottom of the stirring motor (201) is fitted with a stirring rod (203), the bottom of the outer circumference of the stirring rod (203) is fitted with a stirring blade (204), and the stirring rod (203) is inserted through the top of the top cover (2) and the defoaming net (101).

4. The apparatus for blending yeast and lactic acid bacteria in mixed fermentation of whole grain bread and butter according to claim 1, characterized in that: One end of the liquid pump (3) is connected to a second connecting pipe (305), the other end of the second connecting pipe (305) is connected to a first connecting pipe (303), the bottom of the first connecting pipe (303) is connected to a first discharge pipe (304), and the top of the first connecting pipe (303) is connected to the center of the bottom of the mixing tank (1).

5. The apparatus for blending yeast and lactic acid bacteria in mixed fermentation of whole grain bread and butter according to claim 1, characterized in that: The bottom of the outer peripheral surface of the liquid pump (3) is connected to the second discharge pipe (306), and the bottom of the return pipe (301) is connected to the outer peripheral surface of the second discharge pipe (306).

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