78 results about "Dough fermentation" patented technology

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 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 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 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.

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 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.

The invention discloses controllable fermentation equipment and technology for prefabricated dough, and belongs to the technical field of dough ferment.The controllable fermentation equipment comprises a fermentation box, a placement assembly and an auxiliary assembly.According to the scheme, a plurality of insertion rods are inserted into the prefabricated dough, carbon dioxide gas subjected to temperature regulation through a carbon dioxide gas supply regulation and control device is released into the dough from release holes, and the fermentation box is used for fermentation; the microbubbles slowly pass through a gluten network and continuously release heat, the heat is directly sent to the central area of the dough to realize forced convection heat exchange, and the bottleneck of layer-by-layer conduction of the dough is bypassed, so that the temperature difference between inside and outside is greatly reduced, and the activity of yeast in each area tends to be consistent; after the uniformly injected exogenous carbon dioxide is superposed with the endogenous carbon dioxide with different concentrations in each region of the dough, the product feedback inhibition on the fermentation active region is stronger, the inhibition on the fermentation slow region is weaker, and the fermentation rate difference of each region naturally tends to converge.

The application discloses a dough fermentation stirrer, and relates to the technical field of bread processing equipment, which comprises a machine body, a stirring barrel, a first driving element, a first stirring device and a second stirring device. The first driving element can drive the stirring barrel to rotate. The stirring barrel has a stirring space in the inside. The first stirring device comprises a moving element, a stirring assembly, a second driving element and a third driving element. The third driving element can drive the stirring assembly to rotate, and the second driving element can drive the moving element to move. The second stirring device comprises a plurality of pressing elements. The pressing elements can move along with the rotation of the stirring barrel, and part of the pressing elements can be kept in the stirring space during the movement of the pressing elements. The application can comprehensively stir the dough, effectively improve the stirring effect of the dough, and thus effectively improve the quality of the finally produced bread.

The utility model provides a dough mixer for steamed bun processing, which belongs to the technical field of steamed bun processing, and comprises a dough mixing component, a base, a box body inserted in the middle of the upper end of the base, a stand column fixedly connected to the side wall of the base, a support column slidably connected to the end part of the stand column, and a motor fixedly connected to the end part of the support column, the stirring rod is adaptively mounted at the output end of the motor, and the end part of the stirring rod runs on the inner side of the box body; the heat preservation assembly comprises a cover plate fixedly connected to the interior of the base and a liquid supply valve packaged on the side wall of the cover plate. The dough kneading machine has the beneficial effects that the dough kneading component and the heat preservation component are matched for use, so that materials in the box body can be fully stirred in all directions, the dough kneading efficiency and the dough kneading quality are improved, dough is more uniformly mixed, the temperature of the materials in the box body can be accurately controlled, the strict requirements of processes such as dough fermentation on the temperature are met, and the production cost is reduced. And the quality of the steamed buns can be improved.

The invention discloses a making method of purple perilla steamed buns. The preparation method comprises the following specific steps: 1) weighing raw materials: accurately weighing the required raw materials in proportion; 2) raw material pretreatment: sieving the freeze-dried purple perilla powder; 3) yeast activation: adding dry yeast into warm water, and stirring to activate the yeast; (4) kneading dough: stirring the high gluten flour, the purple perilla freeze-dried powder, the white granulated sugar and the yeast suspension liquid together until the materials are completely fused, and kneading into dough; 5) fermentation: putting the dough into a constant-temperature fermentation box for fermentation, and setting parameters as follows: the temperature is 40 DEG C, the humidity is 80% RH, and the fermentation time is 60 min; (6) shaping and fermenting: kneading the dough until the surface is smooth, putting the dough on a steaming grate, and fermenting at room temperature for 20 minutes; and 7) steaming: weighing 2000mL of water, pouring into a stainless steel steamer, steaming for 10 minutes at the power of 2100W, then steaming for 10 minutes at the power of 1600W, stopping fire for 5 minutes, and boiling to obtain the finished product. According to the purple perilla steamed bun disclosed by the invention, the flour and the purple perilla powder are used as main raw materials, and the prepared purple perilla steamed bun is rich in fragrance, attractive in color and rich in nutrition, can be used as staple food and also can be used as health-care food.

The utility model discloses a kind of dough fermentation devices, the fermentation machine includes fermentation frame, two parallel distribution's second chain drive mechanism is arranged in the fermentation frame, several fermentation storage structures of evenly distributed are arranged between two second chain drive mechanisms along its transmission direction, be provided with discharge port on the fermentation frame, be provided with discharging mechanism at the discharge port, when second chain drive mechanism drives fermentation storage structure to move to the discharge port, discharging mechanism can realize fermentation storage structure overturn and guide dough export, the blocking wheel of discharging mechanism is cooperated with the pole of dialing rotation, can make fermentation storage structure reach discharge port, realize fermentation bowl upside-down overturn and automatically pour out dough, and after unloading, fermentation bowl is reset, ensure that the efficient order of discharging process, opening and closing drive assembly can control unloading claw opening and closing, adjust dough falling speed and flow, so that dough is smoothly dropped on discharging conveyor.

The invention relates to the technical field of food manufacturing, in particular to bread blank fermentation equipment and a fermentation method.The fermentation equipment comprises a screening mechanism, a fermentation box, a shell disassembling mechanism, a material collecting mechanism and a transferring mechanism; an operator firstly puts divided dough into a fermentation box to be sealed, then fermentation is conducted, after fermentation, the dough is sent to the position above the screening mechanism to screen the fermentation box with the good fermentation effect, the internal fermentation effect continues to be detected, then bread blanks in the fermentation box are dug out through cooperation of the shell disassembling mechanism and the material collecting mechanism, and the bread blanks are obtained. The equipment is simple in structure, air in dough is effectively sucked through a pressing means, the detection precision and the detection efficiency are improved, meanwhile, a blank body can be automatically dug, good practicability and economical efficiency are achieved, and popularization and use of the equipment are facilitated.

The utility model discloses a low-temperature dough fermentation chamber, which relates to the technical field of dough production and comprises an operation chamber, a temperature control cabin and a fermentation cabin are respectively arranged at the upper end and the lower end in the operation chamber, and a placing component is arranged in the fermentation cabin; the placing assembly comprises conveying belts, the two conveying belts are arranged on the two sides in the fermentation cabin respectively, a placing frame is arranged between the two conveying belts, a plurality of placing tables are arranged on the two sides of the middle of the placing frame in an array mode respectively, and the two sides of the upper surface of each placing table are each fixedly connected with a partition plate; and a pushing assembly is arranged on one side of each placing table. Through the arrangement of the placing assembly and the pushing assembly, the problems of bacterial infection and temperature change caused by manual placing and taking are effectively solved, and the dough fermentation effect is effectively improved, so that the taste of the dough is improved.

The invention discloses an intelligent monitoring method for a dough fermentation state in a bread processing process, and relates to the technical field of dough monitoring, and the method comprises the steps: carrying out the time sequence feature extraction of a multi-source data set, obtaining a time sequence feature matrix, dividing the internal space of a fermentation box into N monitoring grids, performing independent analysis on spectral data, acoustic signal data, temperature and humidity in each monitoring grid, extracting a spatial distribution feature matrix, inputting a time sequence feature matrix and the spatial distribution feature matrix into a dynamic adaptive feature fusion unit, generating a dough fermentation state feature matrix by coupling an oscillation neural network and an attention mechanism, and performing dynamic adaptive feature fusion; and inputting the dough fermentation state characteristic matrix into an ST-GNN model to obtain dough fermentation state data, converting the dough fermentation state data into a three-dimensional distribution diagram, and displaying the three-dimensional distribution diagram in real time on a display terminal. According to the dough monitoring method, transparency monitoring in the dough fermentation process is enhanced.

The invention discloses an intelligent pH value regulation and control system for low-temperature delayed fermentation dough, relates to the technical field of dough fermentation control, and aims at the particularity of low efficiency and high quality in a low-temperature fermentation process and the problem that the fermentation process is complicated due to the prolonging of the fermentation time. The method is characterized in that the intelligent regulation and control process of the pH value of the dough in the low-temperature delayed fermentation process mainly depends on accurate data acquisition and analysis, the regulation and control accuracy and timeliness are ensured through multi-level model construction and dynamic regulation, corresponding measures are rapidly taken in practical application according to warning signals and regulation suggestions fed back by the system, and the regulation and control efficiency is improved. Therefore, the product quality problem caused by abnormal fluctuation of the pH value is effectively avoided, two additional influences of'slow 'and'superposition' due to fermentation time are specifically embodied, and acid-base imbalance caused by multiple times of pH adjustment is avoided.

The utility model relates to fermentation tank disinfection and sterilization field especially dough fermentation tank disinfection and sterilization device, including disinfection cabinet, still including scraper, the top of disinfection cabinet is provided with hot -blast machine, the bottom of hot -blast machine is opened with air outlet, the inside lower position fixed connection of disinfection cabinet has the screen, the upper end of screen is provided with fermentation box and fermentation lid, the bottom of screen is provided with baffle, baffle is fixedly connected with disinfection cabinet, the right -hand member fixed connection of disinfection cabinet has motor no.

The present invention consists of the production of a powdered sourdough starter from fresh whey from the cheese industry for the manufacture of bakery products. The optimization of the conditions for the production of sourdough from whey was carried out using a three-factor experimental design (fermentation temperature, fermentation time and soft wheat flour / whey ratio) and by setting the turbidity of the sourdough as the response, which reflects the bacterial load beneficial for fermentation. The optimal conditions selected for better sourdough fermentation are: a fermentation time varying from 12 to 15 hours, a fermentation temperature of 35 to 37°C and a quantity of materials verifying the ratio of soft wheat flour / fresh whey between 200g / 1L and 250g / 1L with continuous stirring of around 100 rpm. Powdered sourdough starter is obtained after freeze-drying liquid sourdough starter and is thus used for the preparation of bakery products of high technological, nutritional and sensory quality.