阅读说明：本技术 可食用勺子烘焙模具 (Edible spoon baking mold ) 是由 陈宇晗 周德和 陈琳莉 于 2019-01-17 设计创作，主要内容包括：本发明涉及环保及食品加工技术领域,公开了一种可食用勺子烘焙模具,包括：上模、下模和上模压板,所述上模位于下模和上模压板之间,所述上模面向下模的一侧形成有勺子形凸起,所述下模设有容纳所述勺子形凸起的勺子形模腔,所述上模和上模压板之间通过弹性部件连接。本发明的可食用勺子烘焙模具中,上模和上模压板之间通过弹性部件连接,烘烤过程中,食品自由膨胀定型由上模和上模压板之间的弹性部件完成,能够保证食品上表面的完整性。(The invention relates to the technical field of environmental protection and food processing, and discloses an edible spoon baking mold, which comprises: go up mould, lower mould and last moulding plate, it is located between lower mould and the last moulding plate to go up the mould, it is protruding that the mould is formed with ladle shape towards one side of lower mould to go up the mould, the lower mould is equipped with and holds the bellied ladle shape die cavity of ladle shape, go up and connect through elastomeric element between mould and the last moulding plate. In the baking mould for the edible spoon, the upper mould and the upper mould pressing plate are connected through the elastic component, so that the food can be freely expanded and shaped by the elastic component between the upper mould and the upper mould pressing plate in the baking process, and the integrity of the upper surface of the food can be ensured.)

1. An edible scoop baking mold, comprising: go up mould, lower mould and last moulding plate, it is located between lower mould and the last moulding plate to go up the mould, it is protruding that the mould is formed with ladle shape towards one side of lower mould to go up the mould, the lower mould is equipped with and holds the bellied ladle shape die cavity of ladle shape, go up and connect through elastomeric element between mould and the last moulding plate.

2. The edible ladle baking mold of claim 1, wherein said resilient member comprises at least two threaded rods and two springs, each of said threaded rods having one end mounted to a side of the upper mold facing away from the lower mold and the other end passing through the upper platen and adjustably mounted to the upper platen by an adjustment nut, each threaded rod between the upper mold and the upper platen being externally sleeved by said spring.

3. The edible ladle baking mold of claim 2, wherein the at least two screws are uniformly arranged in the length direction of the upper mold, and the spring constant of the spring above the corresponding spoon head region is less than the spring system of the spring above the spoon handle region.

4. The edible ladle baking mold of claim 2, wherein said resilient member comprises three or more screws and three or more springs, said screws having a tendency to be arranged from dense to sparse in a direction from a handle region to a head region of the ladle.

5. The edible ladle baking mold as recited in claim 1, wherein the elastic member has an elastic modulus of 0.01 to 0.05 kgf/mm.

6. The edible ladle baking mold of claim 1, wherein one end of the lower mold is rotatably connected to one end of the upper platen, and the other end of the upper platen is openably and closably connected to the other end of the lower mold.

7. The edible ladle baking mold of claim 6, wherein one end of the lower mold and one end of the upper platen are rotatably connected by a rotating shaft sleeved with a torsion spring.

8. The edible spoon baking mold of claims 1 to 7, wherein the upper mold platen is made of a stainless steel material, and the upper mold and the lower mold are made of an aluminum alloy.

Technical Field

The invention relates to the technical field of environmental protection and food processing, in particular to an edible spoon baking mold.

Background

At present, a large amount of disposable plastic spoons are used in catering and food industries, and white pollution is caused if the disposable plastic spoons are discarded at will after the disposable plastic spoons are used up; if the collection and treatment are centralized, additional consumption of manpower, material resources and financial resources is needed, and social resources are wasted. Thus, edible scoops are gradually becoming a replacement for disposable plastic scoops.

The traditional food baking mold adopts a simple upper mold and lower mold structure, the raw materials are put into the lower mold, the upper mold is covered, and then the raw materials are put into an oven for baking. After the upper die and the lower die are covered, the die cavity space between the upper die and the lower die is fixed, and food can be extruded out from a gap between the upper die and the lower die due to expansion in the baking process, namely, the edges are rough and irregular after baking and shaping. The edible spoon not only can be eaten but also can meet the using function of the spoon, and the edible spoon is harder than common biscuits, so that the spoon-shaped dough sheet needs to ensure that the edge is neat and smooth after baking is finished, and the edible spoon cannot be used if the edge is rough and uneven.

Disclosure of Invention

The invention provides an edible spoon baking mold, which solves the problem that the mold in the prior art cannot ensure that the edge of an edible spoon is neat and smooth.

The invention discloses an edible spoon baking mold, which comprises: go up mould, lower mould and last moulding plate, it is located between lower mould and the last moulding plate to go up the mould, it is protruding that the mould is formed with ladle shape towards one side of lower mould to go up the mould, the lower mould is equipped with and holds the bellied ladle shape die cavity of ladle shape, go up and connect through elastomeric element between mould and the last moulding plate.

The elastic component comprises at least two screw rods and two springs, one end of each screw rod is installed on one side, away from the lower die, of the upper die, the other end of each screw rod penetrates through the upper die pressing plate and is adjustably installed on the upper die pressing plate through an adjusting nut, and the springs are sleeved outside each screw rod between the upper die and the upper die pressing plate.

The at least two screws are uniformly arranged in the length direction of the upper die, and the elastic coefficient of the spring above the corresponding spoon head area is smaller than that of the spring above the spoon handle area.

The elastic component comprises three or more screws and three or more springs, and the screws are arranged from dense to sparse in the direction from the spoon handle area to the spoon head area.

Wherein the elastic member has an elastic coefficient of 0.01 to 0.05 kgf/mm.

One end of the lower die is rotatably connected with one end of the upper die pressing plate, and the other end of the upper die pressing plate is connected with the other end of the lower die in an openable and closable manner.

Wherein, lower mould one end and last platen one end are equipped with the pivot rotatable coupling of torsional spring through the cover.

The upper die pressing plate is made of stainless steel, and the upper die and the lower die are made of aluminum alloy.

In the baking mould for the edible spoon, the upper mould and the upper mould pressing plate are connected through the elastic component, and in the baking process, the dough sheet of the edible spoon expands during baking to jack the upper mould upwards, so that the edge of the spoon is prevented from being extruded outwards, the edge of the baked spoon biscuit is tidy and smooth, and the using requirement is met.

Drawings

In order to more clearly illustrate the embodiments of the present invention or the technical solutions in the prior art, the drawings used in the description of the embodiments or the prior art will be briefly described below, and it is obvious that the drawings in the following description are only some embodiments of the present invention, and for those skilled in the art, other drawings can be obtained according to these drawings without creative efforts.

FIG. 1 is a schematic structural view of an edible ladle baking mold in accordance with one aspect of the present invention;

fig. 2 is a top view of fig. 1.

Detailed Description

The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the drawings in the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.

The edible spoon baking mold of the present invention, as shown in fig. 1 and 2, comprises: go up mould 1, lower mould 2 and last moulding plate 3, go up mould 1 and be located between lower mould 2 and last moulding plate 3, go up mould 1 and be formed with ladle shape arch towards one side of lower mould, lower mould 2 is equipped with and holds the bellied ladle shape die cavity of ladle shape, goes up and connects through elastomeric element between mould 1 and the last moulding plate 3.

In the edible ladle baking mould of this embodiment, go up and connect through elastomeric element between mould 1 and the last moulding plate 2, toast the in-process, the face skin of edible ladle inflation can be with going up mould 1 jack-up when toasting, avoids the ladle edge to extrude outward for the ladle biscuit edge after toasting the completion is neat level and smooth, satisfies the requirement of using.

In this embodiment, the elastic component includes at least two screws 4 and two springs 5, one end of each screw 4 is installed on one side of the upper die 1 departing from the lower die 2, the other end of each screw passes through the upper die pressing plate 3 and is adjustably installed on the upper die pressing plate 3 through an adjusting nut 6, and the spring 5 is sleeved outside each screw 4 between the upper die 1 and the upper die pressing plate 2. The adjusting nut 6 is used for finely adjusting the distance between the upper die 1 and the upper die pressing plate 3, so that the pressure of the spring 5 is adjusted, the spring 5 is kept in a normal state or in a slightly compressed state, and the upper die 1 can be upwards jacked up by the dough sheet when being baked. The elastic component is simple in structure and convenient to adjust.

Because the spoon head part is arc-shaped instead of plane, the dough cover expands upwards during baking, and the acting force of the dough cover in the spoon head area relative to the two sides of the die cavity is actually a component of the upward expansion force which is vertical to the two sides of the die cavity. Therefore, in order to ensure that the thickness of the spoon head part is basically consistent with that of the spoon handle part after baking is finished, in the embodiment, at least two screws 4 are uniformly arranged in the length direction of the upper die 1 (namely, the spacing distance between two adjacent screws 4 is equal), and the elastic coefficient of the spring 5 above the corresponding spoon head area is smaller than that of the spring 5 above the spoon handle area, namely, the pressure of the spring 5 above the spoon head area is smaller than that of the spring 5 above the spoon handle area. The difference between the elastic coefficient of the spring 5 above the spoon head area and the elastic coefficient of the spring 5 above the spoon handle area can be adjusted according to the size of the spoon head and the radian of the cambered surface.

In the embodiment, in order to ensure that the thickness of the spoon head part is basically consistent with that of the spoon handle part, the screws 4 are arranged from dense to sparse in the direction from the spoon handle area to the spoon head area, namely the spring pressure above the spoon head area is smaller than that above the spoon handle area.

Because the moisture content of the dough sheet in each area is possibly uneven, the expansion degree of the dough sheet is different in the baking process, and if the elastic coefficient of the elastic component is too small, the area with more moisture content expands upwards or foams, so that the surface of the edible spoon is uneven. In the embodiment, the elastic coefficient of the elastic component is 0.01-0.05 kgf/mm, and in the elastic coefficient range, the expansion of the area with more water content to a certain height can be greatly inhibited, so that the surface flatness of the edible spoon can be ensured as much as possible. For the combined elastic part of the screw 4 and the spring 5, the difference between the spring pressure above the spoon head region and the spring pressure above the spoon handle region can be adjusted within this range.

The elastic component structure of four screws 4 and four springs 5 is shown in fig. 1 and 2, wherein the elastic coefficient of the spring 5 above the spoon handle area can be 0.03-0.045 kgf/mm, and the elastic coefficient of the spring 5 above the spoon head area can be 0.02-0.025 kgf/mm.

In the embodiment, the range of the elastic coefficient of the spring, the elastic coefficient of the spring above the spoon head area and the elastic coefficient of the spring above the spoon handle area are different according to spoons with different specifications or sizes, and the specific parameters are determined according to actual conditions.

In this embodiment, one end of the lower mold 2 and one end of the upper mold platen 3 are rotatably connected, and the other end of the upper mold platen 3 and the other end of the lower mold 2 are connected in an openable and closable manner. Specifically, 2 one ends of lower mould and 3 one ends of last moulding board are connected through pivot 7, and the 3 other ends of last moulding board are equipped with location buckle 8, and the 2 other ends of lower mould are equipped with bolt compression spring and bolt 9, and location buckle 8 is after pushing down bolt compression spring to a certain position, thereby bolt 9 inserts the closed connection of the 3 other ends of last moulding board and the 2 other ends of lower mould in the location buckle 8 realization, and it closes to go up mould 1 and lower mould 2 this moment. After the bolt 9 is pulled out, the other end of the upper die pressing plate 3 and the other end of the lower die 2 are opened. Preferably, 2 one ends of lower mould and 3 one ends of last moulding board are through the pivot 7 rotatable coupling that the cover was equipped with the torsional spring, go up the moulding board 3 other end and the back is opened to the 2 other ends of lower mould, go up mould 1 and the automatic opening of 2 direct torsional spring effort that pass through of lower mould.

In this embodiment, the upper platen 3 is made of stainless steel, and the stainless steel includes 201.303.304.316 and other types; the upper die 1 and the lower die 2 are made of aluminum alloy, and the aluminum alloy material includes 6061.7075 and the like. Stainless steel coefficient of expansion is less, it is very little to warp among the baking process, can guarantee the rigidity of last moulding plate 3, it belongs to the opposite sex spare to bake the mould (going up mould 1 and lower mould 2 promptly), adopt aluminum alloy die sinking shaping to do the teflon processing again (whole process includes carrying out heat treatment to the aluminum alloy model, special fluorine dragon coats on the mould, the purpose of heat treatment is for strengthening the hardness, reduce the deformation rate, special fluorine dragon is for making things convenient for the drawing of patterns in order to keep surperficial ladle smooth level, whole mould cost of manufacture can be lower, consequently, it adopts the aluminum alloy to make to go up mould 1 and lower mould 2.

The above description is only for the purpose of illustrating the preferred embodiments of the present invention and is not to be construed as limiting the invention, and any modifications, equivalents, improvements and the like that fall within the spirit and principle of the present invention are intended to be included therein.