21 results about "Dough fermentation" patented technology

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 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 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 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 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.

1. The name of the design product: dough fermentation barrel (folding). 2. The use of the design product: container for dough fermentation. 3. The design points of the design product: in shape. 4. The picture or photo that best indicates the design points: perspective view 1.

The utility model relates to bread processing technical field, and disclose a kind of cloth fermentation equipment for bread processing, including fermentation cabinet, the front end of the fermentation cabinet is movably installed with sealed cabinet door, the both sides of the fermentation cabinet are provided with hot plate, the inside of the fermentation cabinet is provided with several trays and support frame, the bottom end of the tray is fixedly connected with sliding block in both side positions, the top of the support frame is provided with sliding slot, the tray is movably installed in the top of support frame by sliding block and sliding slot, the bottom end of the support frame is fixedly connected with mounting plate in both side positions by connecting plate;By support frame, tray, mounting plate, plug rod, drainage hose, drainage box, the distance between each tray can be adjusted according to dough size, prevent cloth from contacting with other trays after fermentation, it is convenient to adjust according to fermentation demand, prevent from affecting cloth fermentation, avoid the dough in the lowermost part to be drenched with more water flow, it is convenient to improve humidification uniformity.

The application relates to a food low-temperature fermentation temperature control method and system and a terminal, relates to the technical field of food fermentation, and comprises the following steps: collecting layered detection temperatures of a preset fermentation barrel; performing temperature gradient calculation on the layered detection temperatures to generate temperature gradients between adjacent layers of the fermentation barrel; judging whether the temperature gradients between the adjacent layers meet preset uniform temperature threshold requirements; if yes, the layered detection temperatures of the fermentation barrel are continuously collected for cyclic judgment; and if not, a preset temperature control device is controlled according to the temperature gradients between the adjacent layers to adjust the temperature of the fermentation barrel so that the temperature of the fermentation barrel is uniform. The application has the effect of improving the uniformity of dough fermentation.

The present application belongs to the technical field of food processing, and particularly relates to a colored wheat flour product based on exogenous protein and sourdough fermentation and a preparation method thereof. The preparation method of the colored wheat flour product provided by the present application comprises the following steps: uniformly mixing and stirring colored whole wheat flour, sourdough, exogenous protein and water to obtain a intermediate dough; the exogenous protein is selected from soybean protein isolate, yeast protein and isolated whey protein; the intermediate dough is subjected to cold storage fermentation treatment, and then the intermediate dough is uniformly mixed and stirred with colored whole wheat flour, yeast, water and edible alkali to obtain a main dough; the main dough is subjected to division, shaping, then proofing and steaming, and the colored wheat flour product is obtained. The process strategy of sourdough fermentation combined with the addition of exogenous protein can synergistically improve the quality characteristics, antioxidant capacity, polyphenol content and amino acid balance of the flour product, and improve the utilization rate of polyphenols and proteins in the in vitro digestion process, and is suitable for development as a high-nutrition and easy-to-digest staple food product.

The utility model belongs to the technical field of food processing, and particularly relates to a dough fermenting and stirring device convenient to clean, which comprises a dough mixer body, a control panel arranged at the top of the front end of the dough mixer body, a stirring head arranged at the end of an opening at the front end of the dough mixer body close to the control panel, and a scraper blade in threaded connection with the intersection of connecting lugs at the top of a mounting plate. The surface of the stirring barrel is clamped with a limiting frame, the limiting frame is provided with two groups of lantern rings close to the stirring barrel, and the inner walls of the lantern rings abut against the surface of the stirring barrel. According to the dough mixer disclosed by the utility model, the dough mixer body, the control panel, the stirring head, the stirring rod, the stirring barrel, the fixed frame, the U-shaped frame, the motor, the connector, the mounting plate and the scraper blade are matched with one another, and residues left on the inner wall of the stirring barrel are automatically scraped by utilizing the scraper blade, so that the cleaning efficiency and quality are improved; and meanwhile, the stirring rod convenient to disassemble can be cleaned after being disassembled, so that sanitary dead angles on the surface are avoided, and water resources are saved while the cleaning efficiency is improved.

The utility model discloses a kind of temperature and humidity controllers for dough fermentation, including fermentation box shell, the rear end surface of the fermentation box shell one side is fixed with intelligent temperature and humidity controller main body, the front end surface of the intelligent temperature and humidity controller main body is connected with heating fermentation stick. Through the utility model when heating fermentation stick is closed, by can the two sealing plates push to the direction of heating fermentation stick, until the upper and lower ends of heating fermentation stick respectively enter the inside of the storage groove located at the outer surface of two sealing plates, when heating fermentation stick completely enters the inside of two sealing plates, by cooling water located in sealing plate interior to be able to absorb the heat remaining on the outer surface of heating fermentation stick, by the above technical scheme, the heat remaining on heating fermentation stick can be prevented to continue heating the internal environment of fermentation box or fermentation chamber, so as to improve the temperature control effect of equipment.

The present invention relates to bread containing bamboo leaf extract and its manufacturing method. By powdering bamboo leaves, which are widely used as herbal medicine for their excellent moisture retention and medicinal properties, and boiling them in water to obtain a final liquid extract, this extract is used as the liquid base for kneading bread ingredients that include wheat flour. This enhances the moisture-retaining effect of the bread. Furthermore, a fermented bamboo leaf liquid starter is made using bamboo leaves, and this starter is mixed and fermented with wheat flour and water to create a fermented bamboo leaf starter. This starter is then incorporated into the dough, thereby promoting the fermentation of the dough alongside yeast, resulting in bread that is both chewy and flavorful.

The utility model discloses a dough fermentation powder moisture -proof storage jar, including jar body, still including moistureproof mechanism, the jar body inside is provided with moistureproof mechanism, the moistureproof mechanism includes snap ring, hollow screw ring, cross -beam, round table form card cover, connecting rod, fixed link, mounting ring and trepan tray, the jar body top detachable connection has snap ring and snap ring bottom welding has inserted into the hollow screw ring of jar body inside, and the hollow screw ring of snap ring bottom will be connected with the jar body inner wall, and the most bottom round table form card cover is connected between the mounting ring of the most bottom inside jar body, at this time, the bagged food desiccant of trepan tray inside is put into the jar body inside different height position, owing to the restriction of round table form card cover, makes trepan tray not to be covered by powder material, through the trepan tray loading bagged desiccant of being located at different depth, makes it play a role at the different height position inside jar body, does not influence the storage of fermentation powder, can improve dehumidification drying effect simultaneously, avoids metamorphic.

1. Name of this design product: Body of a sourdough fermenter (amhshkou-86). 2. Purpose of this design: The overall purpose of the product is for dough fermentation; the partial purpose of the product is as a component of a sourdough fermenter. 3. The key design feature of this product is its shape. 4. The image or photograph that best illustrates the design's key points: 3D view 1. 5. Other situations requiring explanation: This design is a partial design, and the part depicted by the dotted line is the part that is not protected.

1. The name of the design product: magnetic telescopic cutting knife. 2. The use of the design product: the design product is used for the surface opening and carving of the fermented and shaped dough. 3. The design points of the design product: in shape. 4. The picture or photo that best indicates the design points: perspective view 1.

This invention belongs to the field of food engineering technology, specifically disclosing a composition for baking pastries. The composition is a water-in-oil emulsion, in which the aqueous phase contains hydroxypropyl methylcellulose, octenyl succinic anhydride-modified citrus fibers, and a concentrated acidity extract, forming a hydrogel structure. Through oil-coating technology, this water-in-oil emulsion can effectively encapsulate and protect acidic components, allowing the acidity to be released gradually during baking. Experimental results show that sourdough prepared using this water-in-oil emulsion has a 20-40% shorter fermentation time compared to traditional sourdough, and the acidity loss of the finished sourdough bread after baking is less than 5%, while the bread's specific volume is significantly increased and the perceived acidity score is higher.

The utility model discloses a kind of constant-temperature constant-temperature box of fresh noodle dough, it is related to constant-temperature constant-temperature box field, including constant-temperature box main body, the side of constant-temperature box main body is equipped with cover, the inner wall of constant-temperature box main body is all welded with connecting rod, the outer wall of connecting rod is fixedly connected with adjusting sleeve.The utility model is connected to the effect of setting constant-temperature box main body to baffle, baffle is made of food-grade high-temperature resistant material, number is reasonably set according to box size, each baffle forms a three-dimensional air guide system, the baffle of top can guide the hot air blown by fan downward to eliminate corner airflow dead angle, effectively avoid the local high temperature or low temperature phenomenon caused by heat concentration in traditional equipment, let the temperature difference of each position in constant-temperature box main body control in very small range, all can be in the fermentation environment of consistent temperature, ensure that all dough fermentation progress is synchronized, quality is unified.

The utility model relates to dough processing technical field especially is a kind of dough fermentation equipment, including fermentation box, the front of fermentation box is connected with feed inlet and discharge outlet by hinge rotation, the inner chamber of fermentation box is connected with the automatic stackable structure, the tray is set on the automatic stackable structure, the inner chamber of fermentation box and located the both sides of automatic stackable structure are provided with swing water spraying structure, the sidewall of fermentation box is connected with controller and water pump, the utility model is provided with swing water spraying structure in dough fermentation equipment, and the rotating motor in swing water spraying structure can drive rotating nozzle reciprocating swing by transmission structure, so that rotating nozzle can spray water while reciprocating swing, improve the atomization effect of water flow, can make the surface of dough fully contact moisture, improve the quality of dough fermentation.