115 results about "Dough fermentation" patented technology

The invention relates to controllable fermentation equipment and process for prefabricated dough, and relates to the technical field of food fermentation. Comprising a fermentation box, a right-angle supporting plate, a stainless steel tray, a linkage block and an integrated controllable part, and the integrated controllable part regulates and controls the temperature and humidity of dough supported in the stainless steel tray through the right-angle supporting plate and the linkage block; according to the invention, the following problems in the prior art can be solved: in the prior art, the size of a dough placing area is fixed and cannot be adaptively adjusted according to the quantity and size of to-be-fermented dough, so that the equipment adaptability is poor; and secondly, aiming at the situation that when a small amount of dough is fermented, the dough only occupies one-layer or two-layer space of the fermentation box, so that the positions of other layers in the fermentation box are in a vacant state, and no matter how many dough is fermented, the humidity and temperature of the whole fermentation box need to be adjusted, so that resources are wasted.

The utility model provides an energy-saving constant-temperature dough leavening box, which relates to the field of dough leavening boxes and comprises a leavening box body, a driving component is arranged on the upper side of the leavening box body, material taking components are arranged on the upper side and the lower side of the leavening box body, a placing component is arranged in the leavening box body, the driving component comprises a motor, and the motor is connected with the driving component. The lower end of the motor is connected with a rotating shaft, the rotating shaft is rotatably inserted into the fermentation box body, the placing assembly comprises a rotating disc, the upper end of the rotating disc is slidably connected with a placing disc, the rotating shaft vertically penetrates through the rotating disc and is fixedly connected with the rotating disc, the right side of the fermentation box body is provided with a humidifying assembly, and the left side of the fermentation box body is provided with a heating assembly. The utility model solves the problems that the constant-temperature heating of the existing fermenting box is not uniform, and the fermented dough cannot be taken out in time.

The invention discloses dough fermentation and conveying integrated equipment which comprises a dough fermentation box, the dough fermentation box is conveyed through a first conveying device, an overturning mechanism used for overturning the dough fermentation box is arranged between the first conveying device and a second conveying device, and a dough conveying device is arranged below the overturning mechanism. The opening end of the dough fermentation box passes through the pretreatment mechanism, a cavity is formed in the dough fermentation box, and a ventilation assembly is arranged in the cavity. Edible oil is sprayed on the inner wall of the fermentation box and the surface of dough to form an oil film, so that the direct contact between the dough and the wall of the fermentation box is blocked, the physical adhesion risk is reduced, the water loss in the fermentation process is reduced, and the surface softness of the dough is kept; the contact area and the adhesive force with the inner wall are further reduced, the completeness of the separation process is ensured, the pollution risk of subsequent processing is reduced, and integrated efficient connection of dough fermentation and conveying is realized.

A system for computer-controlled production of sourdough starters includes a fermenter; a vessel encasing the fermenter and configured to provide a controlled temperature environment on contents of the fermenter; a processor-controlled feeder configured to provide additions of a flour to the fermenter; a processor-controlled water doser configured to provide additions of water to the fermenter; and a sensor in signal communication with a processor and configured to sense parameter values indicative of fermentation maturity of a mixture of flour and water. The processor receives the parameter values, correlates the parameter values with expected parameter values, and based on the correlation, adjusts a rate and quantity of flour addition and water addition to the fermenter to achieve a desired fermentation maturity of the mixture of the flour and the water.

The present invention relates to the field of dough fermentation, and in particular to a dough fermentation device for mooncake production. Existing fermentation devices are inconvenient to clean due to their integrated box body, so that stains that are not cleaned clean will contaminate the dough, and when monitoring the fermentation degree of the dough, it is easy to contaminate the dough again, and the monitoring of the fermentation degree of the dough is not comprehensive enough. A dough fermentation device for mooncake production includes two bottom plates, etc.; the two bottom plates are in contact, and the lower parts of the two bottom plates are fixedly connected to two universal wheels, and the two bottom plates are fixedly connected to a half-box body, and the upper part of the half-box body is provided with a plurality of air holes. The two half-box bodies are in contact, and each of the half-box bodies is connected to a door panel by a hinge. The two half-box bodies and the placement tray are separated, making cleaning more convenient and not easily affecting the quality of dough fermentation due to incomplete cleaning of the placement tray and the interior of the half-box body.

The present invention discloses a bread dough fermentation device, which relates to the field of bread fermentation technology and aims to solve the problem of bread easily over-fermenting. The key points of its technical solution are: it includes a fermentation box, the inner side wall of the fermentation box is provided with a heating layer, the heating layer is provided with an electric heating wire, the bottom of the fermentation box is fixedly connected to a water tank, the water tank is provided with a humidity controller, a plurality of storage nets are fixedly connected to the fermentation box, a tray is slidably connected to the storage nets, a door is rotatably connected to the fermentation box, a plurality of observation ports are provided on the door, and a sealing assembly for closing the observation ports is provided on the door. The longitudinal plates of the present invention are provided on the side of the dough, and the transverse plates are provided on the top of the dough, thereby providing a judgment standard for the concept of "dough fermented to twice its size", allowing people to intuitively see the manifestation of doubling, thereby preventing the dough from being under-proofed or over-proofed.

The invention relates to the technical field of dough fermentation, in particular to a rapid fermentation device and method for bread dough, and the rapid fermentation device comprises a box body, a fermentation room is arranged in the box body, a box door is arranged on the surface of the box body, a bearing frame is arranged in the fermentation room, a bearing disc is placed on the surface of the bearing frame, a shaping disc is placed in the bearing disc, and a screw rod is arranged on the surface of the box body; a lifting ring is arranged on the surface of the screw rod; the device has the beneficial effects that a rubber pad is arranged in an open groove, so that a bearing frame can slightly shake, a bearing disc on the surface of the bearing frame slightly shakes, a shaping disc on the surface of the bearing disc can conveniently slide on the surface of the bearing disc, a first motor can drive a lead screw to rotate, and after the lead screw rotates, a lifting ring ascends and descends on the surface of the lead screw; and the discharging plate ascends and descends along with the lifting ring, so that the discharging plate can move to the end part of each group of bearing discs, and the shaping discs are placed.

The invention relates to the technical field of dough fermentation, and discloses a high-quality dough fermenter with a rapid circulating heating function, which comprises a fermentation box, a groove is arranged at the bottom of the fermentation box, a vertical pipe is communicated with the bottom of the groove, an anti-blocking box is communicated with the bottom of the vertical pipe, a drain pipe is communicated with the bottom of the anti-blocking box, and a filter screen is arranged on the inner side of the anti-blocking box. A material receiving box is arranged on one side of the anti-blocking box in a penetrating mode, the material receiving box is in sliding connection with the fermentation box, the material receiving box abuts against the filter screen, and the device further comprises an anti-blocking unit arranged in the anti-blocking box. According to the high-quality dough fermenter with the rapid circulating heating function, condensate water is drained in time through a drainage structure, the problems that the humidity in the fermenter is too high, dough adheres and collapses are solved, and meanwhile the risk of microbial contamination is reduced. And the anti-blocking unit continuously cleans impurities on the filter screen, maintains smooth drainage and ensures stable fermentation environment, so that the quality of baked finished products is improved, the maintenance and replacement cost is reduced, and the service life of equipment is prolonged.

The present application relates to the dough processing technical field, particularly to a dough fermentation device with constant temperature and humidity function, including processing bin, the top of processing bin is provided with transparent sealing cover for sealing, the top of transparent sealing cover is provided with humidifier for humidifying the inside of processing bin, and the top of transparent sealing cover is also provided with thermometer for monitoring the temperature of the inside of processing bin, and the outside of processing bin is provided with controller for adjusting the data of humidifier and thermometer, the inside of processing bin is provided with fermentation detection mechanism for cutting dough; the present application is driven to insert cutting knife into the inside of dough accurately and cut out incision through the cooperation of fermentation detection mechanism, embedding mechanism, fermentation tray, cutting knife, electric hydraulic rod and pressure rod and other structures, which can intuitively present the pore state of the inside of dough, so as to facilitate the accurate judgment of fermentation degree by operator, thereby improving the taste of finished food, reducing the waste of raw materials and cost loss caused by misjudgment.

The utility model discloses a leavening device for pastry production and processing, and aims to solve the problems of single function, low efficiency and inconvenience in operation of the existing leavening equipment. The device mainly comprises a fermentation box body, a placement plate, a cover plate, a linkage rod, an electric push rod, a PLC (Programmable Logic Controller), a limiting slide rail and an air hole. A water storage box body and a heating chamber are arranged at the bottom of the fermentation box body, so that a constant-temperature and constant-humidity environment is provided for dough fermentation; the placing plates are transversely arranged, can slide back and forth, and are linked with the cover plate through a linkage rod to realize free opening and closing; the electric push rod controls the position of the placement plate, and the PLC is responsible for intelligent management of the whole fermentation process; in addition, the device is further provided with a limiting sliding rail to ensure stable sliding of the placing plate, and air holes promote uniform heating of the dough. The leavening device not only improves the leavening effect, but also automatically pushes and pulls the placing plate, so that the operation is more convenient and faster.

This application discloses a fully automatic dough-making machine and its working method, relating to the field of kitchen equipment technology. The dough-making machine includes: a main column; a base located at the bottom of the main column, with a base heating device inside; a power component located on the top surface of the main column, the power component having a built-in planetary gear power mechanism, a dough hook at its bottom, and a touch screen display on its side wall; a pair of parallel electric slide rails on the side wall of the main column; a U-shaped support member slidably mounted on the pair of electric slide rails, with a mixing bowl detachably mounted on the U-shaped support member, and a heating coil inside the bottom wall of the mixing bowl; and a feed pipe located on the side wall of the main column. This application, based on the cooperation of multiple automated components, efficiently completes flour mixing and dough fermentation, effectively improving dough-making efficiency and saving labor costs.

This utility model relates to a splash-proof fermentation cover for a food processor, comprising a main cover and a secondary cover. The main cover has a clearance hole in its center, and the secondary cover is movably connected to the clearance hole. An outer fastener extends downwards from the edge of the clearance hole on the main cover. In actual use of the food processor, when splash prevention is required, the main cover can be placed over the mixing bowl, and the mixing shaft of the food processor can be passed through the clearance hole. This allows the mixing shaft to be shielded from splashing when mixing ingredients, preventing splashing. When fermenting dough, the mixing shaft can be removed, and the secondary cover can be placed over the clearance hole, allowing the dough to ferment inside the mixing bowl. Simultaneously, a folding housing accommodates the mixer head, making the food processor more convenient to use, preventing ingredients from splashing out of the mixing bowl, and better sealing the mixing bowl during dough fermentation.

The invention discloses an environment control device for a dough fermentation process, which comprises a fermentation box, the bottom of the fermentation box is fixedly connected with a plurality of uniformly distributed support rods, the bottom of each support rod is fixedly connected with a non-slip mat, the non-slip mats are made of a rubber material, the right end of the fermentation box is fixedly connected with a cabinet body, and the cabinet body is fixedly connected with the fermentation box. A box body is fixedly connected to the top of the fermentation box, a temperature sensor is fixedly mounted at the bottom of the inner wall of the fermentation box, a humidity sensor is fixedly mounted at the bottom of the inner wall of the fermentation box and located on the right side of the temperature sensor, and a plurality of storage plates which are uniformly distributed are fixedly connected to the interior of the fermentation box; a humidity control mechanism is arranged on the cabinet body, and a temperature control mechanism is arranged on the box body. The invention relates to an environment control device for a dough fermentation process. The environment control device has the characteristics that the temperature and humidity of a fermentation environment can be conveniently adjusted, and the internal fermentation environment is prevented from being influenced by external air exchange.

The utility model discloses a bread dough fermentation yeast storage device which comprises a box body, a bearing plate is fixedly connected to the lower portion of the interior of the box body, the bottom of the bearing plate is communicated with a containing cylinder, and a sealing cover located over the containing cylinder is arranged on the upper portion of the interior of the box body. According to the yeast storage box, the placing cylinder is arranged in the box body, yeast needing to be stored is placed in the placing cylinder, the box door is closed, the bottom of the sealing cover is tightly attached to the top of the bearing plate, the placing cylinder is sealed, and meanwhile the temperature in the box is monitored in real time through the temperature sensor; working of the heater or the semiconductor refrigeration block is automatically controlled according to the preset temperature, it is ensured that the temperature in the box is kept in a storage temperature interval suitable for yeast, and the purposes that the yeast is sealed through the sealing device, the phenomenon that the yeast is affected with damp and agglomerated is reduced, the placing environment temperature is controlled, and the yeast activity is kept are achieved. And a user can conveniently store and take the yeast.

The present application relates to dough fermentation equipment technical field, and disclose a kind of temperature and humidity precision regulation and fermentation PLC control equipment, including fermentation tank assembly, the bottom of fermentation tank assembly is fixedly installed with humidification assembly, and fermentation tank assembly is also equipped with placing assembly, and fermentation tank assembly includes PLC controller, and humidification assembly includes atomizing piece, and PLC controller controls and drives atomizing piece to humidify the internal environment of fermentation tank assembly, and placing assembly includes end rod, the height of end rod is adjustable, and end rod array is placed with dough, after dough fermentation is completed, PLC controller controls to close atomizing piece and stop humidification, and fermentation tank assembly includes front tank plate, and the upper side of front tank plate is movably installed with tank door, and the bottom of tank door is equipped with front air induction machine, and the rear side of front air induction machine is installed with front filter layer, the equipment can automatically reduce the humidity and temperature of fermentation environment after dough fermentation is completed, reduce yeast activity, to prevent dough excessive fermentation.

The invention belongs to the technical field of food processing, and relates to a preparation process of a lactic acid bacteria composite apple and celery enzyme. The preparation method comprises the following steps: juicing apples and celery, filtering to obtain original juice, mixing in proportion to obtain a mixed solution, adding pectinase, and carrying out enzymolysis and sterilization. And adding activated lactic acid bacteria into the enzymatic hydrolysate, and carrying out aerobic fermentation to obtain an apple and celery enzyme finished product. And mixing the enzyme finished product with yeast, whole wheat flour, egg liquid and water, adding table salt and butter, kneading into dough, fermenting, cutting into small dough, exhausting, rounding, uniformly putting into a baking tray, fermenting, baking and cooling to obtain the finished product bread. The celery and the apples are compounded to prepare the enzyme, a novel enzyme product is developed and applied to the whole-wheat bread, the texture of the bread is effectively improved, the taste and flavor of the bread are well enriched, the effect of prolonging the shelf life is achieved, the market acceptability is improved, and the application range of the whole-wheat bread is wider.

The utility model provides a ham mooncake dough fermentation heat preservation device which comprises a fermentation heat preservation box body, the inner wall of the fermentation heat preservation box body is fixedly connected with a plurality of sets of fixed installation clamping plates, sliding grooves are formed in the side faces, close to each other, of the fixed installation clamping plates, and threaded holes are formed in the front faces of the fixed installation clamping plates. According to the device, the multiple fixedly-installed clamping plates are installed, under the cooperation of the sliding grooves and the sliding blocks, the containing frame can be installed in the fermentation heat preservation box body, the multiple fixedly-installed clamping plates are installed in the fermentation heat preservation box body side by side, and therefore the containing frame can be installed in the fermentation heat preservation box body; according to the present invention, the placing rack is arranged, such that the position of the placing rack can be adjusted so as to change the height of the two layers of the placing plates, and the problems that the placing rack in the existing device cannot be adjusted so as to cause the direct fermentation work during the fermentation of the dough with different heights, and the fermentation device is inconvenient to use are solved.

The application provides a cooking equipment control method and device, a storage medium and cooking equipment, and relates to the technical field of cooking equipment. The cooking equipment comprises a heating assembly and a water supply assembly. The water supply assembly is used for supplying water to the heating assembly to generate steam. The heating assembly is used for heating a cooking cavity of the cooking equipment. The cooking equipment control method comprises the following steps: controlling the heating assembly to operate, and controlling the water supply assembly to stop operating; controlling the heating assembly and the water supply assembly to synchronously operate, and transmitting steam into the cooking cavity; in the case that the temperature in the cooking cavity is greater than a first fermentation temperature, controlling the heating assembly and the water supply assembly to stop operating; and in the case that the temperature in the cooking cavity is less than a second fermentation temperature, returning to the steps of controlling the heating assembly to operate and controlling the water supply assembly to stop operating. In the application, the cooking equipment alternately performs fermentation heating and steam water replenishment on the fermented dough, so that the dough has sufficient moisture and temperature in the fermentation process, and the fermentation effect on the food material is improved.

This utility model relates to the field of hamburger bun making technology and provides a hamburger bun fermentation and kneading device, including a base, a cylinder rotatable along a rotation axis on the base, a rotating plate on one side of the rotation axis, and kneading hooks extending into the cylinder on the rotating plate; a driving component is provided between the rotating plate and the base; driving the driving component enables the cylinder to rotate and enables the kneading hooks to grasp and tumble the hamburger bun dough inside the cylinder. This utility model helps to achieve stretching and folding of the dough, so that the dough is subjected to force in both the longitudinal and transverse directions. Simultaneously, the cylinder and kneading hooks work together to knead the dough, reducing the rotation speed of the kneading hooks while achieving the same kneading effect, thereby reducing frictional heat generation and helping to avoid uneven fermentation caused by localized overheating of the dough. It also eliminates the need to repeatedly gather the dough into a ball, thus improving kneading efficiency and the uniformity of dough fermentation.

The present application relates to the technical field of fermentation, and particularly relates to a dough fermentation temperature control device, which comprises a fermentation box, a heating device, a cooling device, a rotating shaft, a dough supporting tray, a dough elasticity detection device, a data analysis module, an initial heating power determined according to a difference between a fermentation box temperature and a target fermentation temperature, a second heating power obtained by judging whether the initial heating power of the heating device needs to be adjusted according to a comparison result of a fermentation temperature rising slope, a judgment of whether to start the cooling device or detect a current dough fermentation temperature or continue to heat the dough with the second heating power according to a comparison result of the fermentation temperature, a judgment of whether to detect a dough volume according to the comparison result of the fermentation temperature, and a second constant heating power obtained by adjusting the second heating power according to a comparison result of a volume growth curve. The dough fermentation temperature in the fermentation process is adjusted by measuring the dough temperature, volume and elasticity, so as to ensure the accuracy of the dough fermentation.

The utility model discloses a coarse cereal sour dough fermentation device. Relates to the technical field of food fermentation and comprises an outer tank body, a water inlet is formed in the side wall, a rotating base is arranged at the bottom in the outer tank body, an inner tank body is arranged in the outer tank body and arranged on the rotating base, a gap is formed between the outer tank body and the inner tank body, and a cold and hot water pipeline is arranged in the gap and wound on the inner side wall of the outer tank body in a snake shape. The outer tank body is in contact with the outer side wall of the inner tank body; the stirring assembly comprises a vertical stirring part, a stirring motor and an S-shaped stirring part, the vertical stirring part is fixedly connected with the bottom of the top cover, the stirring motor is arranged at the bottom of the top cover, the stirring motor and the vertical stirring part are arranged at an interval, and the S-shaped stirring part is arranged at the bottom of the stirring motor. The cold and hot water pipeline is arranged, and gradient temperature control is achieved by adding cold water or hot water or hot steam; by arranging the vertical stirring piece and the S-shaped stirring piece, the stirring effect on the semi-fluid is better.

The utility model provides a cook machine with a heating function, which comprises a base, a machine body and a pot body, the machine body is fixed on one side of the base, a mounting cavity is arranged below the base corresponding to a stirring head of the machine body, a heating device is arranged in the middle of the mounting cavity, and a temperature sensing controller is arranged on the heating device. The temperature sensing controller controls the heating device to work according to the set temperature, the bottom of the pot body is embedded in the installation cavity and makes contact with the heating device and the temperature sensing controller, and the temperature sensing controller is used for monitoring the temperature of the pot body. The chef machine is provided with the adding device, the pot body can be heated to a proper temperature, dough fermentation is facilitated, and the dough fermentation time is shortened. And preheating and temperature setting can be carried out, so that chocolate blocks can be dissolved for use.

The utility model relates to the technical field of flower cake production, and discloses a dendrobium flower and flower cake dough fermentation device which comprises a bread inner container, a corresponding chuck is arranged at the top of the bread inner container, and kneading mechanisms for automatically kneading dough are arranged at the two ends of the bottom of the corresponding chuck. A scraping mechanism is arranged at one end, attached to the inner wall of the bread inner container, of the rubbing mechanism, the rubbing mechanism comprises rotating rods rotationally connected to the bottoms of the corresponding chucks, rotating plates are fixed to the bottoms of the rotating rods, through notches which are communicated are formed in the top and the two ends of the bottom of each rotating plate, and guide rods are fixed to the two ends of the inner wall of each through notch; sliding blocks are arranged on the outer walls of the guide rods in a sliding mode, and connecting cylinders are fixed to the bottoms of the two sliding blocks. Manual kneading is replaced by an automatic kneading process, so that the required time is remarkably shortened, bubbles of the dough can be better discharged, the fermentation quality of the dough is ensured, the production efficiency is improved, the operation is simple, and the practicability is high.

A system for computer-controlled production of sourdough starters includes a fermenter; a vessel encasing the fermenter and configured to provide a controlled temperature environment on contents of the fermenter; a processor-controlled feeder configured to provide additions of a flour to the fermenter; a processor-controlled water doser configured to provide additions of water to the fermenter; and a sensor in signal communication with a processor and configured to sense parameter values indicative of fermentation maturity of a mixture of flour and water. The processor receives the parameter values, correlates the parameter values with expected parameter values, and based on the correlation, adjusts a rate and quantity of flour addition and water addition to the fermenter to achieve a desired fermentation maturity of the mixture of the flour and the water.

The invention belongs to the technical field of food processing, and discloses a low-GI low-AGEs raspberry tannin toast preparation method, which comprises: (1) preparing a raspberry tannin extract; (2) mixing starch, raspberry tannin extract, yeast, fructo-oligosaccharide, salt, milk powder, olive oil and water, and stirring until the dough forms a thin film; (3) fermenting the obtained dough; (4) forming: exhausting, cutting and rounding the fermented dough, and putting the dough into a toast mold; (5) performing secondary fermentation: performing fermentation under the conditions that the temperature is 37-39 DEG C and the humidity is 83-87% until the volume of the dough is increased to 1.8-2.7 times of the original volume; (6) baking the fermented dough in a vacuum oven; and (7) immediately demolding after baking, and packaging after cooling. According to the method, through efficient cooperation among the biological activity of raspberry tannin, matrix construction of low-GI raw materials and vacuum heating and baking process innovation, the AGEs content and the GI value in the toast bread are remarkably reduced.

The invention discloses constant-temperature and constant-humidity fermentation and stretching integrated equipment for hollow rhizoma gastrodiae powder fine dried noodles and a preparation process. The equipment comprises a supporting seat, a processing box and a constant-temperature and constant-humidity fermentation box are fixedly connected to the supporting seat, a stretching mechanism is arranged in the processing box, powder scattering mechanisms are arranged on the two sides of the outer wall of the processing box, and a starch recycling mechanism is arranged at the bottom of the processing box; the flour scattering mechanism carries materials and falls flour through rotation of a feeding roller, a cam triggers a reset switch to drive an air injection assembly to achieve double-face uniform flour scattering, the stretching mechanism drives a dough rod to move through a threaded rod to complete stretching, and a temperature and humidity control module is arranged in the fermentation box to achieve accurate fermentation of dough. According to the invention, fermentation, stretching and powder scattering functions are integrated, so that the problems of tedious powder scattering, starch waste and low forming rate of hollow structures of fine dried noodles of existing equipment are solved; meanwhile, a gastrodia elata wall-broken micro powder preparation process is combined, uniform dispersion of gastrodia elata powder is realized through precise parameter control, and the brain-strengthening and sleep-aiding effects of the fine dried noodles are improved; equipment and a process are cooperated, so that the production efficiency and the product quality can be remarkably improved.

The invention discloses a pure aged fermented buckwheat flour steamed bun, which comprises the following raw materials: pure buckwheat flour, soybean oil, dietary alkali, yeast and bovine seed powder, and is prepared by the processes of performing dough kneading and fermentation in stages, performing secondary charging and forming and performing normal-pressure steaming. The preparation method comprises the following specific steps: kneading dough with 250-400g of pure buckwheat flour, 2-5g of yeast and 150-250g of water for fermentation for 2-4 hours for the first time; after fermentation, adding 2-6 g of cattle seed powder, 100-250 g of pure buckwheat flour, dietary alkali and manually kneaded soybean oil, and kneading into new dough; kneading into strips, pulling into 60g of dough, and kneading into a green body by hands; and finally steaming at normal pressure for 30 minutes. The product uses 100% pure buckwheat flour as the raw material, combines the nutrition of the bovine seed powder and the flavor of yeast fermentation, is soft in taste and rich in nutrition, and meets the requirement of healthy diet.

The invention discloses a making method of manyprickle acanthopanax fruit polysaccharide steamed buns. The preparation method comprises the following specific steps: 1) weighing raw materials: weighing the required raw materials in proportion; 2) raw material pretreatment: sieving the acanthopanax fruit polysaccharide dry powder; 3) polysaccharide extraction: extracting acanthopanax fruit polysaccharide by adopting an ultrasonic water extraction method, and setting ultrasonic parameters: 35 minutes at 55 DEG C, 200W and a material-liquid ratio of 1: 10g / mL. (4) kneading dough: stirring the high gluten flour, the acanthopanax fruit polysaccharide powder, the white granulated sugar and the yeast suspension together, and kneading into dough; 5) fermentation: putting the dough into a constant-temperature fermentation box for fermentation for 60 minutes at the temperature of 40 DEG C and the humidity of 80% RH; (6) shaping and fermenting: kneading the dough until the surface is smooth, and fermenting at room temperature for 20 minutes; and (7) steaming: steaming for 10 minutes at the power of 2100W and then steaming for 10 minutes at the power of 1600W, stopping fire for 5 minutes, and boiling to obtain a finished product. The manyprickle acanthopanax fruit polysaccharide steamed bun takes the flour and the manyprickle acanthopanax fruit polysaccharide as main raw materials, and the prepared manyprickle acanthopanax fruit polysaccharide steamed bun is rich in fragrance, attractive in color and rich in nutrition and can be eaten as functional food.

The invention discloses a bread blank fermentation device and fermentation method for bread production, and relates to the technical field of bread blank fermentation. Comprising a device body, a forward and reverse rotation assembly is arranged in the device body, a left-handed rotation frame and a right-handed rotation frame are arranged on the forward and reverse rotation assembly, a lifting assembly is arranged at the inner bottom of the device body, and a lifting frame and a descending frame are arranged on the lifting assembly. By means of the forward and reverse rotation assembly, the lifting assembly and the forward and backward movement assembly, all layers of frames in the device body can be in a position changing state, and meanwhile, by means of auxiliary assemblies in the auxiliary assemblies, grid rotating cylinders in all layers of frames are in a rotating state; the dough can obtain uniform heat, humidity and movement in the fermentation process, so that not only is the fermentation effect improved, but also non-uniform expansion of the dough in the fermentation process is avoided, and the use effect of the device is greatly improved.

The invention relates to the technical field of operation parameter regulation and control, in particular to a fermentation process control method based on real-time monitoring of physicochemical property change of dough, which comprises the following steps: respectively acquiring actual physicochemical index data and ideal physicochemical index data in real time, and comparing change differences to obtain regulation and control necessity of each physicochemical index; dividing a plurality of fermentation stages based on the change process of the experimental physicochemical index data, and obtaining a stage determination coefficient by utilizing the change condition of the physicochemical index data in each fermentation stage; according to the method, a chain reaction coefficient of the physicochemical indexes is obtained by utilizing correlation differences among different physicochemical index data and combining regulation and control necessity of the physicochemical indexes, so that the regulation and control necessity of the physicochemical indexes is further regulated, a real-time control response weight at the current moment is obtained, and the fermentation process of the dough is controlled. The dough fermentation process is ensured to be stable under different conditions, so that the dough fermentation efficiency and the product quality are improved.