Low-temperature slow fermentation box for rice bread
By introducing a motor-driven large and small gear system into the low-temperature slow fermentation box, the dough is automatically turned over, solving the problem of impurity contamination caused by manual turning and ensuring the uniformity and quality of dough fermentation.
Patent Information
- Authority / Receiving Office
- CN · China
- Patent Type
- Utility models(China)
- Current Assignee / Owner
- FUJIAN YUNFU FOOD CO LTD
- Filing Date
- 2025-04-21
- Publication Date
- 2026-04-17
AI Technical Summary
Existing low-temperature slow fermentation boxes cannot automatically turn the dough, causing impurities to enter the fermentation box when manually turned, affecting the quality of the dough.
A low-temperature slow fermentation box including control components was designed. The dough is automatically turned over by a large gear and a small gear system driven by a motor, avoiding manual operation.
This method achieves uniform fermentation of the dough, reduces the need for manual turning, avoids contamination from external impurities, and improves fermentation quality.
Smart Images
Figure CN224125111U_ABST
Abstract
Description
Technical Field
[0001] This utility model relates to the field of fermentation box technology, specifically a low-temperature slow fermentation box for rice bread. Background Technology
[0002] Gluten-intolerant bread is designed specifically for people with gluten intolerance. It doesn't contain the gluten commonly found in traditional breads, but instead uses rice flour. Fuxiang rice bread is widely loved by consumers for its rich rice flavor, high gluten content, good elasticity, chewiness, and rich texture. In the production of rice bread, the dough needs to ferment, which is done using a fermentation box. A low-temperature slow fermentation box is a professional temperature-controlled device that precisely regulates temperature and humidity to slow down yeast activity, achieving a slow fermentation of 12 to 72 hours. Its core functions include constant temperature cooling, humidity maintenance, and a circulating ventilation system to ensure even and stable fermentation.
[0003] However, existing low-temperature slow fermentation boxes ferment dough by lowering the temperature. After a long fermentation period, the dough needs to be turned over to prevent the gluten from relaxing due to prolonged resting and to prevent over-fermentation due to gravity at the bottom. However, the fermentation box does not have a turning function, so the dough needs to be observed and turned manually to ensure even turning. However, if the dough is turned manually multiple times, external impurities may enter the fermentation box, which may contaminate the dough and affect the quality of subsequent products.
[0004] In view of this, we propose a low-temperature slow fermentation chamber for rice bread. Utility Model Content
[0005] The purpose of this invention is to provide a low-temperature slow fermentation box for rice bread, which solves the problems that fermentation boxes cannot ferment dough and that manual turning of dough can lead to the introduction of impurities.
[0006] To achieve the above objectives, this utility model provides the following technical solution:
[0007] A low-temperature slow fermentation box for rice bread includes a fermentation box body, a lid and a motor on the surface of the fermentation box body, and a condenser tube inside the fermentation box body; it also includes a control component for turning the rice bread dough to make the rice bread dough ferment more evenly; the control component includes a large gear, which is fixedly connected to the output shaft of the motor, and the large gear has half teeth; a limiting disk one is fixedly connected to the inner side of the fermentation box body, and a shaft is rotatably connected through the inner side of the limiting disk one; a small gear is rotatably connected through the shaft and meshes with the large gear; a second limiting disk two is rotatably connected to the surface of the first limiting disk, and the shaft passes through and is fixedly connected to the second limiting disk; a limiting groove is formed on the surface of the second limiting disk, and a guide groove is formed on the inner side of the first limiting disk.
[0008] Preferably, there are two sets of limiting grooves, and the two sets of limiting grooves are symmetrically opened with the center line of the limiting disk as the axis of symmetry, and a support rod is fixedly connected to the inner side of the limiting groove.
[0009] Preferably, the support rod passes through and is slidably connected to the slide plate, and a spring is sleeved on the outer side of the support rod. The top end of the spring is fixedly connected to the bottom surface of the slide plate, and the other end of the spring is fixedly connected to the inner side of the limiting groove.
[0010] Preferably, a lever passes through the inner side of the limiting groove, and the lever passes through and is fixedly connected to an insert plate.
[0011] Preferably, the insert plate is inserted into the limiting groove, and the insert plate is slidably connected to the limiting groove, and a carrying plate is fixedly connected to the surface of the insert plate.
[0012] Preferably, the top and bottom of the guide groove are wide, and the middle of the guide groove is narrow.
[0013] Preferably, the shape of the carrying plate is arc-shaped, and there are two sets of carrying plates. A telescopic rod is slidably connected between the two sets of carrying plates, and a spring is fixedly connected between the two sets of carrying plates.
[0014] By means of the above technical solution, this utility model provides a low-temperature slow fermentation box for rice bread.
[0015] It has at least the following beneficial effects:
[0016] 1. In this utility model, when the lever is turned, it gradually slides along the guide groove toward the center of the limiting plate two. The lever then causes the insert plate and the symmetrical carrying plate to gradually close and compress the second spring. At the same time, the lever causes the carrying plate to rotate, so that the dough inside the carrying plate can be turned over without falling off between the carrying plates. Meanwhile, when the lever slides along the limiting groove, it pushes the sliding plate to compress the first spring. Since the teeth of the large gear are half teeth, after the large gear rotates to a certain extent, it no longer meshes with the small gear. The compressed first spring then pushes the sliding plate to reset the lever. At the same time, the compressed second spring can open the symmetrical carrying plates, so that they are no longer closed, and the turned dough can continue to ferment at low temperature.
[0017] 2. This utility model, through the control component's carrier plate, can not only turn the dough over to make its fermentation more even, but also reduce the manual turning process and prevent external debris from mixing into the fermentation box and affecting the fermentation quality of the dough. Attached Figure Description
[0018] The accompanying drawings, which are included to provide a further understanding of the present invention, form part of this application:
[0019] Figure 1 This is a schematic diagram of the overall structure of this utility model;
[0020] Figure 2 This is a schematic diagram of the opening structure of the middle box cover of this utility model;
[0021] Figure 3 This is a cross-sectional view of the fermentation tank body in this utility model;
[0022] Figure 4 This is an enlarged cross-sectional view of the fermentation tank body in this utility model;
[0023] Figure 5 This is a magnified cross-sectional view of the limiting disc in this utility model.
[0024] In the diagram: 1. Fermentation chamber body; 2. Control components; 21. Large gear; 22. Shaft; 23. Small gear; 24. Limiting plate one; 25. Limiting plate two; 26. Limiting groove; 27. Slide plate; 28. Support rod; 29. Spring one; 210. Lever; 211. Insert plate; 212. Loading plate; 213. Guide groove; 214. Telescopic rod; 215. Spring two; 3. Chamber lid; 4. Motor; 5. Condenser pipe. Detailed Implementation
[0025] The technical solutions of the present utility model will be clearly and completely described below with reference to the accompanying drawings of the embodiments. Obviously, the described embodiments are only some embodiments of the present utility model, and not all embodiments. Based on the embodiments of the present utility model, all other embodiments obtained by those of ordinary skill in the art without creative effort are within the protection scope of the present utility model.
[0026] A low-temperature slow fermentation box for rice bread, such as Figure 1 - Figure 5As shown, the system includes a fermentation chamber body 1, with a lid 3 and a motor 4 on its surface, and a condenser pipe 5 inside. It also includes a control component 2 for turning the rice bread dough to ensure more even fermentation. The control component 2 includes a large gear 21, which is fixedly connected to the output shaft of the motor 4. The large gear 21 has half-tooth teeth. A limit plate 24 is fixedly connected to the inner side of the fermentation chamber body 1. A shaft 22 passes through and rotatably connects to the inner side of the limit plate 24. A small gear 23 passes through and is fixedly connected to the shaft 22. Meshing with the large gear 21, the surface of the first limiting disk 24 is rotatably connected to the second limiting disk 25. The shaft 22 passes through the second limiting disk 25 and is fixedly connected. When the motor 4 is started, the output shaft of the motor 4 drives the large gear 21 to rotate. The small gear 23, which meshes with the large gear 21, will also rotate. When the small gear 23 rotates, it will drive the shaft 22 to rotate as well, thereby causing the second limiting disk 25, which is fixedly connected to the shaft 22, to rotate synchronously. The surface of the second limiting disk 25 has a limiting groove 26, and the inner side of the first limiting disk 24 has a guide groove 213. There are two sets of limiting grooves 26, and the two sets of limiting grooves 26 are symmetrically opened with the center line of the second limiting disk 25 as the axis of symmetry. The inner side of the limiting groove 26 is fixedly connected to the support rod 28. A support rod 28 is slidably connected to a slide plate 27. A spring 29 is fitted on the outer side of the support rod 28. The top of the spring 29 is fixedly connected to the bottom surface of the slide plate 27. When the large gear 21 rotates to a certain extent, it no longer meshes with the small gear 23. The compressed spring 29 pushes the slide plate 27 to reset the lever 210. At the same time, the compressed spring 215 can open the symmetrical carrying plates 212, preventing them from closing and allowing the turned dough to continue low-temperature fermentation. The other end of the spring 29 is fixedly connected to the inner side of the limiting groove 26. A lever 210 passes through the inner side of the limiting groove 26. An insert plate 211 is slidably connected to the lever 210. The insert plate 211 is inserted into the limiting groove 26 and is slidably connected to the limiting groove 26. The carrying plate 212 is fixedly connected to the surface of the insert plate 211. The top and bottom of the guide groove 213 are wide, and the middle of the guide groove 213 is narrow. When the second limiting plate 25 rotates, the lever 210 in the second limiting groove 26 will rotate with the second limiting plate 25. Since the guide groove 213 is wide at both ends and narrow in the middle, and the section of the guide groove 213 from wide to narrow has a slope, the lever 210 will gradually resist the slope of the guide groove 213 while rotating with the second limiting groove 26.The loading plate 212 is arc-shaped, and there are two sets of loading plates 212. The two sets of loading plates 212 are slidably connected by a telescopic rod 214, and the two sets of loading plates 212 are fixedly connected by a spring 215. The guide groove 213 has a slope from wide to narrow, so that the lever 210 will gradually abut against the slope of the guide groove 213 while rotating with the limiting groove 26. The lever 210 is inserted into the limiting groove 26 and is limited by the limiting groove 26. When the lever 210 is moved, the guide groove 213 will gradually slide along the guide groove 213 towards the center of the limiting plate 25. The lever 210 will drive the insert plate 211 and the symmetrical loading plates 212 to gradually close and compress the spring 215.
[0027] In use, the low-temperature slow fermentation box for rice bread of this utility model is first opened with the lid 3 and the dough for low-temperature fermentation placed in the symmetrically arranged carrier plates 212. Then, the lid 3 is closed, and the entire fermentation box body 1 is cooled by activating the condenser pipe 5. The condenser pipe 5 is a conventional technology and works on the same principle as refrigerators, freezers, and other low-temperature storage appliances, so it will not be described in detail here. After the dough has undergone low-temperature fermentation in the fermentation box body 1 for a period of time, the motor 4 is started. The output shaft of the motor 4 drives the large gear 21 to rotate, and the small gear 23, which meshes with the large gear 21, will rotate along with it. When the small gear 23 rotates, it will drive the shaft 22 to rotate, thereby causing the limiting plate 25, which is fixed to the shaft 22, to rotate synchronously. When the limiting plate 25 rotates, the lever 210 in the limiting groove 26 will rotate along with the limiting plate 25. Since the guide groove 213 is wide at both ends and narrow in the middle, and the section of the guide groove 213 has a slope from wide to narrow, the lever 210 will rotate along with the guide groove 213. As the lever 210 rotates following the limiting groove 26, it gradually resists the slope of the guide groove 213. The lever 210 then inserts into the limiting groove 26 and is limited by it. This causes the guide groove 213 to gradually slide towards the center of the limiting plate 25 when the lever 210 is moved. The lever 210 then causes the insert plate 211 and the symmetrical carrying plate 212 to gradually close and compress the spring 215. At the same time, the lever 210 causes the carrying plate 212 to rotate, allowing the dough inside the carrying plate 212 to be... While flipping the dough, it will not fall off between the carrier plates 212. At the same time, when the lever 210 slides along the limiting groove 26, it will push the slide plate 27 to compress the spring 29. Since the teeth of the large gear 21 are half teeth, after the large gear 21 rotates to a certain extent, it will no longer mesh with the small gear 23. The compressed spring 29 will push the slide plate 27 to drive the lever 210 to reset. At the same time, the compressed spring 215 can open the symmetrical carrier plates 212, so that they are no longer closed, and the flipped dough can continue to ferment at low temperature.
[0028] During the low-temperature fermentation process, the carrier plate 212 in the control component 2 can not only turn the dough over to make the fermentation more even, but also reduce the manual turning process and prevent external debris from mixing into the fermentation box body 1 and affecting the fermentation quality of the dough.
[0029] It should be noted that, in this document, relational terms such as "first" and "second" are used only to distinguish one entity or operation from another, and do not necessarily require or imply any such actual relationship or order between these entities or operations. Furthermore, the terms "comprising," "including," or any other variations thereof are intended to cover non-exclusive inclusion, such that a process, method, article, or apparatus that comprises a list of elements includes not only those elements but also other elements not expressly listed, or elements inherent to such a process, method, article, or apparatus.
[0030] Although embodiments of the present invention have been shown and described, it will be understood by those skilled in the art that various changes, modifications, substitutions and alterations can be made to these embodiments without departing from the principles and spirit of the present invention, the scope of which is defined by the appended claims and their equivalents.
Claims
1. A low-temperature slow fermentation cabinet for bread flour, comprising a fermentation cabinet body (1), characterized in that: The surface of the fermentation tank body (1) is provided with a lid (3) and a motor (4), and the interior of the fermentation tank body (1) is provided with a condenser pipe (5); It also includes a control component (2) for turning the rice bread dough to make the rice bread dough ferment more evenly; The control component (2) includes a large gear (21), which is fixedly connected to the output shaft of the motor (4). The teeth of the large gear (21) are half teeth. A limiting disk one (24) is fixedly connected to the inner side of the fermentation tank body (1). A shaft (22) is rotatably connected through the inner side of the limiting disk one (24). A small gear (23) is rotatably connected through the shaft (22). The small gear (23) meshes with the large gear (21). A limiting disk two (25) is rotatably connected to the surface of the limiting disk one (24). The shaft (22) passes through the limiting disk two (25) and is fixedly connected. A limiting groove (26) is opened on the surface of the limiting disk two (25). A guide groove (213) is opened on the inner side of the limiting disk one (24).
2. A low temperature slow fermentation cabinet for breads based on cereals according to claim 1, characterized in that: The number of the limiting grooves (26) is two sets, and the two sets of limiting grooves (26) are symmetrically opened with the center line of the limiting disk (25) as the axis of symmetry. The inner side of the limiting groove (26) is fixedly connected with a support rod (28).
3. A low temperature slow fermentation cabinet for breads based on cereals according to claim 2, characterized in that: The support rod (28) passes through and is slidably connected to the slide plate (27). A spring (29) is sleeved on the outside of the support rod (28). The top end of the spring (29) is fixedly connected to the bottom surface of the slide plate (27), and the other end of the spring (29) is fixedly connected to the inside of the limiting groove (26).
4. A low temperature slow fermentation cabinet for breads based on cereals according to claim 1, characterized in that: A lever (210) passes through the inner side of the limiting groove (26), and a plug plate (211) is fixedly connected to the lever (210).
5. A low-temperature slow fermentation box for rice bread according to claim 4, characterized in that: The insert plate (211) is inserted into the limiting groove (26), and the insert plate (211) is slidably connected to the limiting groove (26). A carrier plate (212) is fixedly connected to the surface of the insert plate (211).
6. A low temperature slow fermentation cabinet for breads based on cereals according to claim 1, characterized in that: The guide groove (213) is wide at the top and bottom and narrow in the middle.
7. A low temperature slow fermentation cabinet for breads based on cereals according to claim 5, characterized in that: The loading plate (212) is arc-shaped, and there are two sets of loading plates (212). A telescopic rod (214) is slidably connected between the two sets of loading plates (212), and a spring (215) is fixedly connected between the two sets of loading plates (212).