Cultivation device capable of adjusting fermentation environment for bakery product production

Abstract

The utility model relates to the technical field of bakery food production, in particular to a cultivation device capable of adjusting fermentation environment for bakery food production, which comprises a fermentation box, a base and two adjusting mechanisms, each adjusting mechanism comprises a mounting plate, a rotating shaft, a baffle, a locking component and a filtering component, the mounting plate is provided with three through grooves, the base is fixedly connected with the fermentation box, and the rotating shaft is fixedly connected with the base. The two adjusting mechanisms are arranged at the two ends of the fermentation box respectively, the mounting plate is fixedly connected with one end of the fermentation box, the rotating shaft is rotationally connected with the mounting plate, the baffle is fixedly connected with the rotating shaft and located in the fermentation box, the locking assembly is arranged on the mounting plate, and the filtering assembly is arranged in the fermentation box. The ventilation environment can be adjusted according to the size of the dough through the two adjusting mechanisms, so that the dough with different sizes can be better fermented, and the practicability of the device is further improved.

Description

Technical Field

[0001] This utility model relates to the field of baking food production technology, and in particular to a cultivation device for baking food production with an adjustable fermentation environment. Background Technology

[0002] Microbial fermentation technology: Twisted dough sticks and spicy crispy pastries are made using yeast to ferment the dough. The fermentation of the dough relies primarily on the action of yeast. Yeast breaks down sugars in the dough, producing carbon dioxide and alcohol. The carbon dioxide gas causes the dough to expand, thus achieving fermentation. Simultaneously, some flavor compounds are produced during fermentation, giving the pasta its unique aroma and taste.

[0003] In existing technology, the dough is placed in a fermentation chamber for primary fermentation. The temperature of the fermentation chamber is generally controlled at 28℃-30℃, and the humidity is around 75%-80%. The fermentation time depends on the type and quantity of dough, generally ranging from 60 to 120 minutes.

[0004] During dough fermentation, yeast undergoes aerobic respiration. Poor ventilation can lead to insufficient oxygen, affecting yeast activity and potentially producing off-odors. Excessive ventilation, on the other hand, causes the dough surface to lose moisture too quickly, resulting in dryness and crusting, which hinders fermentation. However, current technology cannot adjust the ventilation based on the amount of dough, limiting the device's practicality. Utility Model Content

[0005] The purpose of this invention is to provide a fermentation device with an adjustable fermentation environment for baking food production. This addresses the problem that during dough fermentation, yeast undergoes aerobic respiration, and poor ventilation can lead to insufficient oxygen, affecting yeast activity and potentially causing off-odors. Excessive ventilation can cause the dough surface to lose moisture too quickly, resulting in dryness and crusting, which negatively impacts fermentation. However, existing technologies cannot adjust the ventilation environment according to the amount of dough, leading to limited practicality of the device.

[0006] To achieve the above objectives, this utility model provides a cultivation device for an adjustable fermentation environment in baked goods production, comprising a fermentation box, a base, and two adjustment mechanisms. Each adjustment mechanism includes a mounting plate, a rotating shaft, a baffle, a locking assembly, and a filtering assembly. The mounting plate has three through slots. The base is fixedly connected to the fermentation box and located inside the fermentation box. The two adjustment mechanisms are respectively located at both ends of the fermentation box. The mounting plate is fixedly connected to one end of the fermentation box. The rotating shaft is rotatably connected to the mounting plate. The baffle is fixedly connected to the rotating shaft and located inside the fermentation box. The locking assembly is located on the mounting plate, and the filtering assembly is located inside the fermentation box.

[0007] The locking assembly includes a support plate, a limiting rod, and a telescopic kit. The rotating shaft has multiple limiting holes. The support plate is fixedly connected to the mounting plate. The limiting rod is slidably connected to the support plate and extends into the limiting holes. The telescopic kit is disposed on the support plate and the limiting rod.

[0008] The telescopic kit includes a telescopic spring and a movable block. The movable block is fixedly connected to the limiting rod and is located at the end of the limiting rod away from the limiting hole. The two ends of the telescopic spring are fixedly connected to the movable block and the support plate, respectively, and the limiting rod is located inside the telescopic spring.

[0009] The filter assembly includes a mounting ring and a filter plate. The mounting ring is fixedly connected to the inner wall of the fermentation chamber and is located on one side of the mounting plate. The filter plate is fixedly connected to the mounting ring.

[0010] The adjustable fermentation environment cultivation device for baking food production further includes a fixed frame and a sliding plate. The fermentation box has an opening. The fixed frame is fixedly connected to the outer wall of the fermentation box, and the opening is located inside the fixed frame. The two ends of the sliding plate are slidably connected to the fixed frame and are located above the opening.

[0011] This utility model discloses a fermentation device for baking food production with an adjustable fermentation environment. When fermenting dough using this device, the dough is placed on the base. To adjust the ventilation environment of the dough according to its size, two rotating shafts are rotated, which in turn drive two baffles to rotate. The rotation of the baffles closes or opens three through slots on the mounting plate, thereby adjusting the opening degree of the three through slots. When the baffles are rotated to the appropriate position, the rotating shafts and the baffles are fixed by the locking component. In this way, the ventilation environment of the dough can be changed, allowing the dough to ferment better, thus improving the practicality of the device. Attached Figure Description

[0012] To more clearly illustrate the technical solutions in the embodiments of this application or the prior art, the accompanying drawings used in the description of the embodiments or the prior art will be briefly introduced below.

[0013] Figure 1 This is a schematic diagram of the structure of the cultivation device for adjustable fermentation environment used in the production of baked goods according to this utility model.

[0014] Figure 2 This is a schematic diagram of the structure of the cultivation device for adjustable fermentation environment in the production of baked goods according to this utility model, from another perspective.

[0015] Figure 3 This is the utility model Figure 2Enlarged view of the local structure at point A.

[0016] Figure 4 This is a cross-sectional view of the cultivation device for producing baked goods with an adjustable fermentation environment according to this utility model.

[0017] Figure 5 This is a schematic diagram of the structure of the baffle of this utility model.

[0018] 101-Fermentation box, 102-Base, 103-Mounting ring, 104-Filter plate, 105-Mounting plate, 106-Through groove, 107-Rotating shaft, 108-Support plate, 109-Moving block, 110-Telescopic spring, 111-Limiting rod, 112-Limiting hole, 113-Fixing frame, 114-Opening, 115-Slide plate, 116-Baffle. Detailed Implementation

[0019] Please see Figures 1 to 5 ,in, Figure 1 This is a schematic diagram of the structure of the cultivation device for adjustable fermentation environment used in the production of baked goods, according to this utility model. Figure 2 This is a schematic diagram of the structure of the adjustable fermentation environment cultivation device for baking food production according to this utility model from another direction. Figure 3 This is the utility model Figure 2 Enlarged view of the local structure at point A. Figure 4 This is a cross-sectional view of the cultivation device for adjustable fermentation environment in the production of baked goods according to this utility model. Figure 5 This is a schematic diagram of the structure of the baffle of this utility model.

[0020] This utility model provides a cultivation device for adjustable fermentation environment in baked goods production, including a fixed frame 113, a sliding plate 115, a fermentation box 101, a base 102, and two adjustment mechanisms. The fermentation box 101 has an opening 114. The adjustment mechanisms include a mounting plate 105, a rotating shaft 107, a baffle 116, a locking assembly, and a filtering assembly. The mounting plate 105 has three through slots 106. The locking assembly includes a support plate 108, a limiting rod 111, and a telescopic kit. The rotating shaft 107 has multiple limiting holes 112. The telescopic kit includes a telescopic spring 110 and a moving block 109. The filtering assembly includes a mounting ring 103 and a filter plate 104. This solution addresses the problem that during dough fermentation, yeast undergoes aerobic respiration, and poor ventilation can lead to insufficient oxygen, affecting yeast activity and potentially producing off-odors. Excessive ventilation can cause rapid moisture loss from the dough surface, resulting in dryness and crusting, affecting fermentation. However, existing technologies cannot adjust the ventilation environment according to the amount of dough, leading to limited practicality of the device.

[0021] In this embodiment, the base 102 is fixedly connected to the fermentation box 101 and located inside the fermentation box 101. Two adjustment mechanisms are respectively disposed at both ends of the fermentation box 101. The mounting plate 105 is fixedly connected to one end of the fermentation box 101. The rotating shaft 107 is rotatably connected to the mounting plate 105. The baffle 116 is fixedly connected to the rotating shaft 107 and located inside the fermentation box 101. The locking assembly is disposed on the mounting plate 105. The filtering assembly is disposed inside the fermentation box 101. When using this device to ferment dough, the dough is placed on the base 102. On seat 102, when adjusting the ventilation environment of the dough according to its size, the two rotating shafts 107 are rotated respectively. The two rotating shafts 107 drive the two baffles 116 to rotate. The rotation of the baffles 116 will close or open the three through slots 106 on the mounting plate 105, thereby adjusting the opening degree of the three through slots 106. When the baffles 116 are rotated to the appropriate position, the rotating shafts 107 and the baffles 116 are fixed by the locking component. In this way, the ventilation environment of the dough can be changed, so that the dough can ferment better, thereby improving the practicality of the device.

[0022] Furthermore, the support plate 108 is fixedly connected to the mounting plate 105, the limiting rod 111 is slidably connected to the support plate 108 and extends into the limiting hole 112, and the telescopic kit is disposed on the support plate 108 and the limiting rod 111.

[0023] Furthermore, the movable block 109 is fixedly connected to the limiting rod 111 and is located at the end of the limiting rod 111 away from the limiting hole 112. The two ends of the telescopic spring 110 are fixedly connected to the movable block 109 and the support plate 108 respectively, and the limiting rod 111 is located inside the telescopic spring 110.

[0024] In this embodiment, when fermenting dough using this device, the dough is placed on the base 102. While adjusting the ventilation environment of the dough according to its size, the limiting rod 111 is pulled outwards, stretching the telescopic spring 110 and causing the limiting rod 111 to move away from the limiting hole 112. Then, the rotating shaft 107 is rotated, causing the baffle 116 to rotate. The rotation of the baffle 116 closes or opens the three through slots 106 on the mounting plate 105, thereby adjusting the three through slots. When the baffle 116 is rotated to the appropriate position, the limiting rod 111 is released, the telescopic spring 110 returns to its original position and retracts, causing the limiting rod 111 to insert into the corresponding limiting hole 112, thus fixing the rotating shaft 107 and the baffle 116. The baffle 116 on the other side of the fermentation box 101 is rotated to the same position in the same way. In this way, the ventilation environment of the dough can be changed, allowing the dough to ferment better, thereby improving the practicality of the device.

[0025] Furthermore, the mounting ring 103 is fixedly connected to the inner wall of the fermentation box 101 and is located on one side of the mounting plate 105, and the filter plate 104 is fixedly connected to the mounting ring 103.

[0026] In this embodiment, when air enters the fermentation box 101 through the channel 106, the filter plate 104 plays a filtering role, ensuring that dust and other impurities in the air do not enter the fermentation box 101, thereby ensuring that the dough ferments normally.

[0027] Furthermore, the fixed frame 113 is fixedly connected to the outer wall of the fermentation box 101, and the opening 114 is located inside the fixed frame 113. The two ends of the sliding plate 115 are slidably connected to the fixed frame 113 and are located above the opening 114.

[0028] In this embodiment, the opening 114 is opened by sliding the slide plate 115 to facilitate the operator to put in or take out the dough. When fermenting the dough, the slide plate 115 is slid to close the opening 114, ensuring that adverse factors in the external environment will not interfere with the fermentation of the dough.

[0029] When using this invention to ferment dough, place the dough on the base 102. Adjust the ventilation environment of the dough according to its size by pulling the limiting rod 111 outwards. The telescopic spring 110 stretches, causing the limiting rod 111 to move away from the limiting hole 112. Then rotate the rotating shaft 107, which drives the baffle 116 to rotate. The rotation of the baffle 116 closes or opens the three through slots 106 on the mounting plate 105, thereby adjusting the opening degree of the three through slots 106. When the baffle 116 rotates to the appropriate position, release the limiting rod 111. The telescopic spring 110 returns to its original position and retracts, causing the limiting rod 111 to insert into the corresponding limiting hole 112, thus fixing the rotating shaft 107 and the baffle 116. Rotate the baffle 116 on the other side of the fermentation box 101 to the same position in the same way. This method changes the ventilation environment of the dough, allowing it to ferment better and improving the practicality of the device.

[0030] The above-disclosed embodiments are merely preferred embodiments of this application and should not be construed as limiting the scope of this application. Those skilled in the art will understand that all or part of the processes for implementing the above embodiments, and equivalent variations made in accordance with the claims of this application, still fall within the scope of this application.

Claims

1. A cultivation device for producing baked goods with an adjustable fermentation environment, characterized in that, The device includes a fermentation chamber, a base, and two adjustment mechanisms. Each adjustment mechanism includes a mounting plate, a rotating shaft, a baffle, a locking assembly, and a filtering assembly. The mounting plate has three through slots. The base is fixedly connected to the fermentation chamber and located inside the fermentation chamber. The two adjustment mechanisms are respectively located at both ends of the fermentation chamber. The mounting plate is fixedly connected to one end of the fermentation chamber. The rotating shaft is rotatably connected to the mounting plate. The baffle is fixedly connected to the rotating shaft and located inside the fermentation chamber. The locking assembly is located on the mounting plate, and the filtering assembly is located inside the fermentation chamber.

2. The cultivation device for adjustable fermentation environment in baking food production as described in claim 1, characterized in that, The locking assembly includes a support plate, a limiting rod, and a telescopic kit. The rotating shaft has multiple limiting holes. The support plate is fixedly connected to the mounting plate. The limiting rod is slidably connected to the support plate and extends into the limiting holes. The telescopic kit is disposed on the support plate and the limiting rod.

3. The cultivation device for adjustable fermentation environment in baked food production as described in claim 2, characterized in that, The telescopic kit includes a telescopic spring and a movable block. The movable block is fixedly connected to the limiting rod and is located at the end of the limiting rod away from the limiting hole. The two ends of the telescopic spring are fixedly connected to the movable block and the support plate, respectively, and the limiting rod is located inside the telescopic spring.

4. The cultivation device for adjustable fermentation environment in baked food production as described in claim 3, characterized in that, The filtration assembly includes a mounting ring and a filter plate. The mounting ring is fixedly connected to the inner wall of the fermentation chamber and is located on one side of the mounting plate. The filter plate is fixedly connected to the mounting ring.

5. The cultivation device for adjustable fermentation environment in baking food production as described in claim 4, characterized in that, The cultivation device for adjustable fermentation environment in baking food production also includes a fixed frame and a sliding plate. The fermentation box has an opening. The fixed frame is fixedly connected to the outer wall of the fermentation box, and the opening is located inside the fixed frame. The two ends of the sliding plate are slidably connected to the fixed frame and are located above the opening.

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