Fermentation box for processing flour products
By using the combined aeration and cooling components of the fermentation chamber, the problems of bacterial contamination and inaccurate temperature control during fermentation in traditional flour-based food processing are solved, thus achieving stability of the dough environment and improving the quality of the finished bread.
Patent Information
- Application Number
- CN202522366009.0
- Authority / Receiving Office
- CN · China
- Patent Type
- Utility models(China)
- Current Assignee / Owner
- Filing Date
- 2025-11-07
- Publication Date
- 2026-11-03
- Estimated Expiration
- 2035-11-07
AI Technical Summary
In traditional flour-based food processing, the processing of the starter dough after fermentation is prone to contamination by miscellaneous bacteria during the transfer process, and the temperature control is not precise, leading to secondary fermentation and unstable quality, which affects the taste and appearance of the finished bread.
A fermentation box for processing flour-based foods was designed, which combines an air-filling component and a cooling component. It uses nitrogen to isolate oxygen and prevent contamination by miscellaneous bacteria, and achieves precise temperature control through a semiconductor cooler and a fan. It is equipped with gas leak detection and temperature monitoring to ensure a stable fermentation environment.
It effectively inhibits contamination by miscellaneous bacteria and secondary fermentation, achieving stability of the dough environment and consistency of quality, improving processing efficiency and the quality of finished bread products, and meeting the needs of industrial production.
Smart Images
Figure CN224924501U_ABST
Abstract
Description
Technical Field
[0001] This utility model relates to the field of food processing technology, specifically to a fermentation box for processing flour-based foods. Background Technology
[0002] In the food processing industry, starter fermentation is a core process that affects the taste, flavor and quality of flour-based foods (such as bread and steamed buns). The post-fermentation processing is crucial for maintaining the stability of starter quality. With the expansion of industrial production scale, flour-based food processing places higher demands on the efficiency, hygiene and quality consistency of starter processing. It is necessary to quickly inhibit yeast activity after fermentation to avoid secondary fermentation, while isolating external microbial contamination and maintaining appropriate moisture and softness of the starter, laying the foundation for subsequent dough kneading and shaping.
[0003] Taking the processing of starter dough in bread making as an example, traditional processes use independent fermentation equipment. After the starter dough has fermented, it needs to be manually transferred to refrigeration equipment for cooling, and then placed in an aerated preservation device to inhibit unwanted bacteria and prevent secondary fermentation. During the transfer, the starter dough is directly exposed to air, making it highly susceptible to contamination by unwanted bacteria, which can lead to off-flavors and spoilage in the bread. Furthermore, traditional equipment lacks coordination; the refrigeration equipment cannot accurately control the temperature, and the aerated equipment cannot operate synchronously with the cooling process. Temperature fluctuations and residual oxygen often result in secondary fermentation of the starter dough, leading to a coarse texture and collapsed appearance in the finished bread, severely impacting product quality and market competitiveness. Therefore, we need to propose a fermentation box for processing flour-based foods. Utility Model Content
[0004] The purpose of this invention is to provide a fermentation box for processing flour-based foods, so as to solve the problems mentioned in the background art.
[0005] To achieve the above objectives, the present invention provides the following technical solution: a fermentation box for processing flour-based foods, comprising a first box and a second box, wherein the second box is installed on the top of the first box, and a hollow groove is provided inside the first box; The first housing is equipped with a cooling component for cooling the interior of the hollow groove, one end of which extends into the interior of the hollow groove. The interior of the second chamber has an aeration component for filling the space where the dough is after fermentation with nitrogen to isolate oxygen, inhibit bacterial contamination, and help terminate the secondary fermentation. The first housing is equipped with a blower assembly that works in conjunction with the inflation assembly, and one end of the inflation assembly is connected to one end of the blower assembly.
[0006] Preferably, the cooling component includes a thermoelectric cooler, a first air outlet duct, and a fan. A fixing plate is installed on the outside of the first housing. The thermoelectric cooler is installed on the outside of the first housing via the fixing plate. The hot end of the thermoelectric cooler is equipped with heat dissipation fins and a fan. The hot end of the thermoelectric cooler is connected to a heat dissipation pipe. The exhaust end of the fan is connected to the cold end of the thermoelectric cooler. One end of the first air outlet duct is connected to the exhaust end of the fan. The other end of the first air outlet duct is connected to a hollow groove. A valve is installed on the surface of the first air outlet duct.
[0007] Preferably, the inflation assembly includes a nitrogen cylinder and a first gas supply pipe. The nitrogen cylinder is located inside the second housing. The exhaust end of the nitrogen cylinder is connected to one end of the first gas supply pipe. The end of the first gas supply pipe away from the nitrogen cylinder passes through the second housing and extends into the interior of the first housing. A gas leak detector is installed on the surface of the first gas supply pipe.
[0008] Preferably, the blowing assembly includes a second air outlet pipe and a jet pipe. The second air outlet pipe is installed laterally inside the first housing. The end of the first gas supply pipe away from the nitrogen cylinder is connected to one end of the second air outlet pipe. A connecting shaft is installed inside the first housing. The other end of the connecting shaft is connected to the surface of the second air outlet pipe. The jet pipe is uniformly connected to the surface of the second air outlet pipe.
[0009] Preferably, electric slide rails are symmetrically installed on the inner wall of the first box, and a support plate is installed inside the first box. Square grooves are symmetrically opened on one side of the support plate, and the square grooves are all adapted to the electric slide rails.
[0010] Preferably, a vacuum pump is installed inside the second housing. The suction end of the vacuum pump is connected to a suction pipe. One end of the suction pipe, away from the suction end of the vacuum pump, extends into the interior of the first housing. The exhaust end of the vacuum pump is connected to an exhaust pipe. The other end of the exhaust pipe extends into the exterior of the second housing. A filter box is connected between the vacuum pump and the suction pipe.
[0011] Preferably, a pressure detector and a controller are installed inside the second housing, and a vision sensor and a temperature sensor are installed inside the first housing. The controller is electrically connected to the pressure detector, the vision sensor, and the temperature sensor, respectively. The controller is also electrically connected to a vacuum pump, an electric slide rail, and a fan, respectively.
[0012] Compared with the prior art, the beneficial effects of this utility model are: This invention utilizes a combination of an inflation component, a blowing component, and a cooling component to precisely adapt to the post-fermentation processing requirements of seed noodles. Nitrogen gas isolates the seed noodles from air, inhibiting contamination by other microorganisms and secondary fermentation. A semiconductor cooler, in conjunction with a fan, achieves precise temperature control. Combined with gas leak detection and temperature monitoring, the nitrogen supply and cooling status can be adjusted promptly, ensuring a stable seed noodle environment. This eliminates the need for frequent manual intervention, significantly improving the stability of seed noodle quality and processing efficiency, thus meeting the demands of industrial production. Attached Figure Description
[0013] Figure 1 This is a schematic diagram of the structure of this utility model; Figure 2 This is a cross-sectional view of the first housing structure of this utility model; Figure 3 This is a schematic diagram of the cooling component structure of this utility model; Figure 4 This is a schematic diagram of the blower assembly structure of this utility model; Figure 5 This is a schematic diagram of the bearing plate structure of this utility model.
[0014] In the diagram: 1. First housing; 2. Second housing; 3. Hollow groove; 4. Semiconductor cooler; 5. First air outlet duct; 6. Fan; 7. Fixing plate; 8. Heat dissipation fins; 9. Fan; 10. Valve; 11. Nitrogen cylinder; 12. First gas supply pipe; 13. Gas leak detector; 14. Second air outlet duct; 15. Jet pipe; 16. Connecting shaft; 17. Electric slide rail; 18. Support plate; 19. Square groove; 20. Vacuum pump; 21. Intake pipe; 22. Exhaust pipe; 23. Filter box; 24. Pressure detector; 25. Controller; 26. Vision sensor; 27. Temperature sensor; 28. Heat dissipation pipe. Detailed Implementation
[0015] 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.
[0016] Please see Figures 1-5This utility model provides a technical solution: a fermentation box for processing dough-based foods, comprising a first box 1 and a second box 2. The second box 2 is installed on top of the first box 1. The interior of the first box 1 has a hollow groove 3, providing a sealed space for dough fermentation. The hollow groove 3 inside the first box 1 is used to accommodate the dough and supporting components, ensuring that the fermentation process takes place in a stable environment. The second box 2 provides a mounting carrier for the air inflation component, vacuum pump 20, pressure detector 24, and controller 25, realizing the integrated layout of the equipment's functional modules. A cooling component for cooling the interior of the hollow groove 3 is installed on the outside of the first housing 1. One end of the cooling component extends into the interior of the hollow groove 3. The cooling component includes a semiconductor cooler 4, a first air outlet duct 5, and a fan 6. A fixing plate 7 is installed on the outside of the first housing 1. The semiconductor cooler 4 is installed on the outside of the first housing 1 through the fixing plate 7. The fixing plate 7 is used to fix the semiconductor cooler 4 and ensure that the semiconductor cooler 4 is stable in position during equipment operation. After the semiconductor cooler 4 is powered on, one end generates cold energy to provide a cold source for the cooling component, and the heat generated at the other end is dissipated through the heat dissipation fins 8, fan 9, and heat pipe 28 to maintain its stable operation. The hot end of the semiconductor cooler 4 is equipped with heat dissipation fins 8 and fan 9. The heat dissipation fins 8 increase the heat dissipation area of the hot end of the semiconductor cooler 4, accelerate the heat dissipation speed, and ensure the cooling efficiency of the semiconductor cooler 4. When the fan 9 is running, it generates airflow, accelerates the airflow on the surface of the heat dissipation fins 8, and further improves the heat dissipation effect of the hot end of the semiconductor cooler 4. The hot end of the semiconductor cooler 4 is connected to the heat pipe 28. The auxiliary heat dissipation fins 8 and fan 9 conduct and dissipate the heat from the hot end of the thermoelectric cooler 4, maintaining a stable operating temperature. The exhaust end of the fan 6 is connected to the cold end of the thermoelectric cooler 4. When the fan 6 is running, it draws in the cold energy generated by the thermoelectric cooler 4 and delivers it to the first exhaust duct 5, providing power for the transfer of cold energy. One end of the first exhaust duct 5 is connected to the exhaust end of the fan 6, and the other end of the first exhaust duct 5 is connected to the hollow groove 3. Under the action of the fan 6, the first exhaust duct 5 dissipates the cold energy generated by the thermoelectric cooler 4. The cold air is delivered to the hollow groove 3. The valve 10 controls the delivery and amount of cold air in the first air outlet duct 5 by opening or closing and adjusting the opening degree. The surface of the first air outlet duct 5 is equipped with the valve 10. The semiconductor cooler 4 generates cold air, which is delivered to the first air outlet duct 5 by the fan 6. The cold air is then introduced into the hollow groove 3 by the first air outlet duct 5. At the same time, the heat dissipation fins 8 and fan 9 of the hot end of the semiconductor cooler 4 work with the heat dissipation pipe 28 to dissipate heat. The valve 10 controls the delivery of cold air in the first air outlet duct 5, and finally achieves the cooling of the inside of the hollow groove 3.
[0017] The interior of the second chamber 2 contains an aeration assembly for filling the space where the fermented dough is located with nitrogen to isolate oxygen, inhibit bacterial contamination, and assist in terminating secondary fermentation. The aeration assembly includes a nitrogen cylinder 11 and a first gas supply pipe 12. The nitrogen cylinder 11 is located inside the second chamber 2, and the exhaust end of the nitrogen cylinder 11 is connected to one end of the first gas supply pipe 12. The end of the first gas supply pipe 12 away from the nitrogen cylinder 11 passes through the second chamber 2 and extends into the interior of the first chamber 1. A gas leak detector 13 is installed on the surface of the first gas supply pipe 12. Nitrogen is stored in the nitrogen cylinder 11 and transported to the interior of the first chamber 1 through the first gas supply pipe 12. The gas leak detector 13 monitors whether the first gas supply pipe 12 is leaking, thus achieving the filling of nitrogen into the space where the fermented dough is located. The nitrogen cylinder 11 is installed horizontally inside the second chamber 2 to store nitrogen and provide a nitrogen source for the aeration assembly, meeting the need to fill the interior of the first chamber 1 with nitrogen.
[0018] The first housing 1 is equipped with a blowing assembly that works in conjunction with the inflation assembly. One end of the inflation assembly is connected to one end of the blowing assembly. The blowing assembly includes a second air outlet pipe 14 and a jet pipe 15. The second air outlet pipe 14 is installed horizontally inside the first housing 1. The end of the first gas supply pipe 12 away from the nitrogen cylinder 11 is connected to one end of the second air outlet pipe 14. A connecting shaft 16 is installed inside the first housing 1. The other end of the connecting shaft 16 is connected to the surface of the second air outlet pipe 14. The jet pipe 15 is evenly connected to the surface of the second air outlet pipe 14. The second air outlet pipe 14 receives the nitrogen delivered by the first gas supply pipe 12 and sprays it evenly into the space where the dough is located through the jet pipe 15. The connecting shaft 16 fixes the position of the second air outlet pipe 14 to achieve uniform distribution of nitrogen.
[0019] Electric slide rails 17 are symmetrically installed on the inner wall of the first box 1. A support plate 18 is installed inside the first box 1. The surface of the support plate 18 is used to place dough. The position is adjusted by the electric slide rails 17 to provide stable support for dough fermentation. Square grooves 19 are symmetrically opened on one side of the support plate 18. The square grooves 19 are all adapted to the electric slide rails 17. The electric slide rails 17 are controlled by the controller 25 to achieve reciprocating motion, which drives the support plate 18 to move up and down and adjust the position of the dough inside the first box 1.
[0020] The second housing 2 is equipped with a vacuum pump 20, which is controlled by a controller 25 to extract air from the first housing 1 and reduce the air pressure inside the cavity. The suction end of the vacuum pump 20 is connected to a suction pipe 21, which is used to deliver air from the first housing 1 to the vacuum pump 20, providing a channel for the suction process. One end of the suction pipe 21 away from the suction end of the vacuum pump 20 extends into the interior of the first housing 1. The exhaust end of the vacuum pump 20 is connected to an exhaust pipe 22, and the other end of the exhaust pipe 22 extends to the outside of the second housing 2. The exhaust pipe 22 discharges the air extracted from the first housing 1 by the vacuum pump 20 to the outside of the equipment. A filter box 23 is connected between the vacuum pump 20 and the suction pipe 21. The filter box 23 filters the air delivered to the vacuum pump 20 by the suction pipe 21, removes impurities from the air, and protects the vacuum pump 20 from damage.
[0021] The second chamber 2 is equipped with a pressure detector 24 and a controller 25. The pressure detector 24 detects the air pressure inside the first chamber 1 in real time and transmits the detection data to the controller 25 to provide a basis for air pressure regulation. The first chamber 1 is equipped with a vision sensor 26 and a temperature sensor 27. The vision sensor 26 captures images of the fermentation status of the dough inside the first chamber 1 in real time and transmits the image data to the controller 25 to provide a visual basis for judging the fermentation status of the dough. The temperature sensor 27 detects the temperature inside the first chamber 1 in real time and transmits the temperature data to the controller 25 to provide data support for the cooling component to regulate the temperature. The controller 25 is electrically connected to the pressure detector 24, the vision sensor 26, and the temperature sensor 27, respectively. The controller 25 is also electrically connected to the vacuum pump 20, the electric slide rail 17, and the fan 6, respectively.
[0022] After the equipment is started, the controller 25 receives the initial image of the dough from the vision sensor 26, the initial temperature from the temperature sensor 27, and the initial air pressure of the first chamber 1 from the pressure detector 24 to complete the initial monitoring. If the controller 25 needs to adjust the position of the dough, it instructs the electric slide rail 17 to move the support plate 18 adapted through the square groove 19 to adjust the dough to a suitable fermentation position. After the dough fermentation is completed, the controller 25 starts the vacuum pump 20 to draw air from the first chamber 1 through the suction pipe 21. The air is filtered by the filter box 23 and discharged through the exhaust pipe 22. When the pressure detector 24 detects that the air pressure has reached the preset value, the controller 25 stops the vacuum pump 20.
[0023] Subsequently, the controller 25 starts the inflation assembly. Nitrogen from the nitrogen cylinder 11 is delivered to the second air outlet pipe 14 through the first gas supply pipe 12 and the gas leak detector 13 monitors for leaks. It is then evenly sprayed onto the dough through the jet pipe 15. The connecting shaft 16 fixes the second air outlet pipe 14. The inflation stops after the nitrogen concentration reaches the standard. If the temperature sensor 27 detects that the temperature is too high, the controller 25 starts the fan 6, opens the valve 10, and fixes the cooling capacity of the semiconductor cooler 4 with the fixing plate 7. The cooling is delivered to the hollow groove 3 through the fan 6 and the first air outlet pipe 5. The hot end is cooled by the heat dissipation fins 8, the fan 9, and the heat dissipation pipe 28. After the temperature reaches the standard, the fan 6 is stopped, the valve 10 is closed, and the semiconductor cooler 4 is stopped. Throughout the process, the controller 25 receives data from each sensor and adjusts the operation of the components in real time to ensure the stability of the dough post-processing.
[0024] 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 fermentation box for processing flour-based foods, comprising a first box body (1) and a second box body (2), characterized in that: The second box (2) is installed on top of the first box (1), and a hollow groove (3) is provided inside the first box (1). The first housing (1) is equipped with a cooling component for cooling the interior of the hollow groove (3), one end of which extends into the interior of the hollow groove (3); The interior of the second box (2) has an aeration component for filling the space where the dough is after fermentation with nitrogen to isolate oxygen, inhibit bacterial contamination, and help terminate the secondary fermentation. The first housing (1) is equipped with a blower assembly that works in conjunction with the inflation assembly, and one end of the inflation assembly is connected to one end of the blower assembly.
2. The fermentation box for processing flour-based foods according to claim 1, characterized in that: The cooling component includes a semiconductor cooler (4), a first air outlet pipe (5), and a fan (6). A fixing plate (7) is installed on the outside of the first housing (1). The semiconductor cooler (4) is installed on the outside of the first housing (1) through the fixing plate (7). The hot end of the semiconductor cooler (4) is equipped with heat dissipation fins (8) and a fan (9). The hot end of the semiconductor cooler (4) is connected to a heat dissipation pipe (28). The exhaust end of the fan (6) is connected to the cold end of the semiconductor cooler (4). One end of the first air outlet pipe (5) is connected to the exhaust end of the fan (6). The other end of the first air outlet pipe (5) is connected to a hollow groove (3). A valve (10) is installed on the surface of the first air outlet pipe (5).
3. The fermentation box for processing flour-based foods according to claim 2, characterized in that: The gas filling assembly includes a nitrogen cylinder (11) and a first gas filling pipe (12). The nitrogen cylinder (11) is located inside the second housing (2). The exhaust end of the nitrogen cylinder (11) is connected to one end of the first gas filling pipe (12). The end of the first gas filling pipe (12) away from the nitrogen cylinder (11) passes through the second housing (2) and extends into the interior of the first housing (1). A gas leak detector (13) is installed on the surface of the first gas filling pipe (12).
4. A fermentation box for processing flour-based foods according to claim 3, characterized in that: The blowing assembly includes a second air outlet pipe (14) and a jet pipe (15). The second air outlet pipe (14) is installed horizontally inside the first housing (1). The end of the first gas supply pipe (12) away from the nitrogen cylinder (11) is connected to one end of the second air outlet pipe (14). A connecting shaft (16) is installed inside the first housing (1). The other end of the connecting shaft (16) is connected to the surface of the second air outlet pipe (14). The jet pipe (15) is uniformly connected to the surface of the second air outlet pipe (14).
5. A fermentation box for processing flour-based foods according to claim 4, characterized in that: Electric slide rails (17) are symmetrically installed on the inner wall of the first box (1). A bearing plate (18) is installed inside the first box (1). A square groove (19) is symmetrically opened on one side of the bearing plate (18). The square grooves (19) are all adapted to the electric slide rails (17).
6. A fermentation box for processing flour-based foods according to claim 5, characterized in that: A vacuum pump (20) is installed inside the second housing (2). The suction end of the vacuum pump (20) is connected to a suction pipe (21). One end of the suction pipe (21) away from the suction end of the vacuum pump (20) extends into the interior of the first housing (1). The exhaust end of the vacuum pump (20) is connected to an exhaust pipe (22). The other end of the exhaust pipe (22) extends into the exterior of the second housing (2). A filter box (23) is connected between the vacuum pump (20) and the suction pipe (21).
7. A fermentation box for processing flour-based foods according to claim 6, characterized in that: The second housing (2) is equipped with a pressure detector (24) and a controller (25). The first housing (1) is equipped with a vision sensor (26) and a temperature sensor (27). The controller (25) is electrically connected to the pressure detector (24), the vision sensor (26) and the temperature sensor (27) respectively. The controller (25) is also electrically connected to the vacuum pump (20), the electric slide rail (17) and the fan (6) respectively.