阅读说明：本技术 一种使用酵母发酵生产糕点的设备及生产方法 (Equipment and method for producing cakes by using yeast fermentation ) 是由 苏丽颖 荣永强 苑鑫 石小红 段飞 于 2021-08-23 设计创作，主要内容包括：本发明涉及食品生产技术领域,具体涉及一种发酵生产糕点的设备及生产方法。本发明提供的一种使用酵母发酵生产糕点的设备包括控制装置,支架的上侧设有面粉存储箱和辅料存储箱,搅拌机下侧设有和面机,和面机下侧设有挡板,挡板与设置在外侧的滑块固定连接,第二螺纹轴带动挡板将和面机的内腔底侧打开与关闭,凹槽内设有输送装置,第一螺纹轴将面团挤压成条形的面团并从出料口被输送到第一输送带上,切割刀将条形面团切割成若干质量相同的块状面团,第二输送带将块状面团输送到发酵室内完成发酵,发酵的面团被送到烤箱进行烘烤成食品成品,食品成品冷却后再进入包装机进行封装。本发明提高了生产效率和节省了原材料,也解决了发酵和成型难题。(The invention relates to the technical field of food production, in particular to equipment and a production method for producing cakes through fermentation. The invention provides equipment for producing cakes by using yeast fermentation, which comprises a control device, wherein a flour storage box and an auxiliary material storage box are arranged on the upper side of a support, a dough mixer is arranged on the lower side of the mixer, a baffle plate is arranged on the lower side of the dough mixer and fixedly connected with a sliding block arranged on the outer side, a second threaded shaft drives the baffle plate to open and close the bottom side of an inner cavity of the dough mixer, a conveying device is arranged in a groove, the first threaded shaft extrudes dough into strip-shaped dough and conveys the strip-shaped dough to a first conveying belt from a discharge hole, a cutting knife cuts the strip-shaped dough into a plurality of block-shaped dough with the same quality, the block-shaped dough is conveyed to a fermentation chamber by a second conveying belt to complete fermentation, the fermented dough is conveyed to an oven to be baked into a food finished product, and the food product is cooled and then enters a packaging machine to be packaged. The invention improves the production efficiency, saves raw materials and solves the problems of fermentation and molding.)

1. The device for producing the cakes by using the yeast fermentation comprises a control device (1) arranged on one side of a support (24), and is characterized in that a flour storage box (4) for supplying flour to a blender (7) and an auxiliary material storage box (5) for providing auxiliary materials are arranged on the upper side of the support (24), a flour mixing machine (8) is arranged on the lower side of the blender (7), a strip-shaped baffle plate (9) capable of being pulled is arranged on a bottom plate on the lower side of the flour mixing machine (8), the baffle plate (9) is fixedly connected with a sliding block (21) arranged on the outer side, internal threads of a middle hole of the sliding block (21) are meshed with external threads on a second threaded shaft (22), the second threaded shaft (22) drives the baffle plate (9) to open and close the bottom side of an inner cavity of the flour mixing machine (8) in a pulling mode when a second motor (23) rotates, and a groove with an upward opening is arranged on the lower side of the baffle plate (9), a conveying device (19) is arranged in the groove, the conveying device (19) comprises a first threaded shaft (193), the first screw shaft (193) is driven by an external fourth motor (191) to extrude the dough into strip-shaped dough and convey the dough from the discharge port (10) to the first conveyer belt (12), a cutting knife (11) is arranged on the upper side of the first conveying belt (12), the cutting knife (11) cuts the strip-shaped dough into a plurality of block-shaped dough with the same quality when moving up and down, the lumpy dough is conveyed by a first conveyor belt (12) onto a second conveyor belt (18) arranged perpendicularly to the first conveyor belt (12), the second conveyer belt (18) conveys the blocky dough into the fermentation chamber (14) to complete the fermentation step, the fermented dough is conveyed to the oven (16) to be baked into a finished food product, and the finished food product is cooled and then enters the packaging machine (17) to be packaged.

2. The equipment for producing cakes by using yeast fermentation as claimed in claim 1, wherein the stirrer (7) comprises a stirring bin body (77), the top of the stirring bin body (77) is provided with a flour feed inlet (73) which can be butted with a flour trough (3) and an auxiliary material feed inlet which can be butted with an outlet of a valve (6), the bottom of the stirring bin body (77) is provided with a powder outlet (710) which is butted with a mixture inlet (84) of a dough kneading machine (8), the outer side of the stirring bin body (77) is provided with a first motor (71), an output shaft of the first motor (71) is fixedly connected with a transverse rotating shaft (75) provided with a plurality of stirring blades (74), the other side of the stirring bin body (77) is provided with a second motor (79) which is fixedly connected on a support (24), a gear (78) on the second motor (79) is meshed with a gear in the machine shell (72) to drive the machine shell (72) to rotate, the second motor (79) drives the rotation direction of the machine shell (72) to be opposite to the rotation direction of the stirring fan blades (74).

3. Equipment for the fermentative production of confectionery using yeast according to claim 2, characterized in that the interior of said stirring chamber (77) is provided with a constriction whose diameter decreases towards the outlet (710) for the powders.

4. The device for producing cakes through yeast fermentation according to claim 1, wherein the dough kneading machine (8) comprises a dough kneading bin (82) provided with an inner cavity, a liquid inlet pipe (86) is arranged on one side of the dough kneading bin (82), a spraying head (85) is arranged inside the dough kneading bin (82) through the liquid inlet pipe (86), the spraying head (85) provides liquid raw materials for the dough kneading bin (82), a mixture inlet (84) is arranged on one side of the top surface of the dough kneading bin (82), a third motor (83) is arranged at the center of the top of the dough kneading bin (82), the third motor (83) is fixedly connected with a longitudinal rotating shaft (81), a dough kneading rod (88) with an arc structure is arranged on the longitudinal rotating shaft (81), and the bottom of the dough kneading rod (88) is in clearance fit with a bin bottom plate (87).

5. Equipment for the fermentative production of confectionery using yeasts according to claim 1, characterized in that on said fermentation chamber (14) there are negative pressure means (13), said negative pressure means (13) comprising a barometer and a negative pressure pump electrically connected to said control means (1).

6. Equipment for the fermentative production of confectionery using yeast according to claim 5, characterized in that said fermentation chamber (14) is provided with a positive pressure means (131) of oxygen delivery that is able to pressurize the chamber (14), said positive pressure means (131) of oxygen delivery comprising a tank of oxygen, a barometer and a pump of air intake electrically connected to the control means (1).

7. Equipment for the fermentative production of confectionery using yeast according to claim 5 or 6, characterized in that the fermentation chamber (14) is provided with heating means (15).

8. Production method of a pastry apparatus using yeast fermentation, as set forth in claims 1-7, characterized in that it comprises the following steps:

step 1: turning on a switch on the control device (1), enabling cake production equipment to be in a working state, respectively adding 350 parts of strong flour into a flour storage box (4) on a workbench (2) by using a hoisting tool, and adding 24 parts of white granulated sugar, 14 parts of milk powder and 6 parts of salt into an auxiliary material storage box (5);

step 2: turning on a switch of a first motor (71), enabling the first motor (71) to drive stirring fan blades (74) to start rotating, simultaneously turning on a switch and a valve (6) on a flour trough (3), enabling a mixture of the high gluten flour, the white granulated sugar, the milk powder and the salt to uniformly flow into a stirring bin body (77), after the mixture of the high gluten flour and the auxiliary materials is completely added into the stirring bin body (77), closing a flour feeding hole (73) and a sealing cover (76), then starting a second motor (79), enabling a casing (72) and the stirring fan blades (74) to reversely rotate by the second motor (79), stirring the mixture of the high gluten flour and the auxiliary materials, and enabling the stirring, uniformly mixing and rotating time to be more than 10 minutes to obtain a uniformly stirred mixture of the high gluten flour and the auxiliary materials;

and step 3: turning on a switch of a third motor (83), enabling the third motor (83) to start to rotate, driving a dough kneading rod (88) to rotate by the third motor (83), and then weighing 35 ℃ warm water and liquid butter or vegetable oil in advance according to the warm water; 220-240 parts of butter or vegetable oil: spraying 24-26 parts of water, butter or vegetable oil into a dough kneading bin (82) through a liquid inlet pipe (86) and a spray head (85), and stirring the water, the butter or the vegetable oil into an emulsion oil-water mixture by a dough kneading rod (88);

and 4, step 4: closing a switch of a second motor (79), aligning a powder outlet (710) on the stirrer (7) with a mixture inlet (84) of the dough kneading machine (8) and keeping the powder outlet unobstructed, then enabling a stirring fan blade (74) of the stirrer (7) to rotate, sending the uniformly mixed high-gluten flour and auxiliary material mixture into a dough kneading bin (82) by utilizing a contraction structure in a stirring bin body (77) to perform a dough kneading step, wherein the dough kneading time of the dough kneading machine (8) is more than 20 minutes, and obtaining primary dough;

and 5: then opening a mixture inlet (84), slowly and uniformly adding 1.5-3.0 parts of yeast into the dough kneading bin (82) to mix with the primary dough, and rotating a dough kneading rod (88) for at least more than 40 minutes to obtain the yeast dough in a thin and thick state after the yeast dough kneading step is realized;

step 6: starting a fifth motor (23), driving a baffle plate (9) to be drawn out from the bottom of a dough kneading bin (82) by a slide block (21), enabling yeast dough to fall into a discharging cavity (194) on the lower side of the baffle plate (9) from an opening in the bottom of the dough kneading bin (82), starting a fourth motor (191) and opening a discharging stop block (10), extruding the yeast dough in the discharging cavity (194) into strips by a first threaded shaft (193), extruding the extruded strip yeast dough from the discharging cavity (194), conveying the extruded strip yeast dough to a first conveying belt (12), cutting the strip yeast dough on the first conveying belt (12) into a plurality of blocky yeast dough with the same quality by a cutting knife (11), and conveying the blocky yeast dough into a fermentation chamber (14) after falling onto a second conveying belt (18);

and 7: after all the blocky yeast dough is placed in the fermentation chamber (14), closing an entrance and an exit of the fermentation chamber (14) to keep the fermentation chamber (14) in a closed state, using the control device (1) to enable the heating device (15) to work, controlling the temperature range in the fermentation chamber (14) to be 30-45 ℃ for fermentation, controlling the total fermentation time range to be 60-120 minutes, starting the negative pressure device (13) to pump out 5-15% of gas in the fermentation chamber (14) when 90 or 100 minutes is reached, and enabling the atmospheric pressure in the fermentation chamber (14) to be 0.85-0.95 atmospheric pressure for negative pressure fermentation;

and 8: after the negative pressure fermentation is finished for 20 minutes, adjusting a heating device (15) to heat up, heating a fermentation chamber (14) to a temperature range of 90-100 ℃ for 10-15 minutes, and heating and shaping the blocky fermented dough after the negative pressure fermentation to obtain the formed bread;

and step 9: conveying the obtained molded bread blocks into an oven (16), setting the temperature in the oven (16) to be 180 ℃, and baking for 40-45 minutes to obtain hot cooked bread;

step 10: and cooling the hot cooked bread at normal temperature, and then sending the bread into a packaging machine (17) for packaging and warehousing.

9. The production method of confectionery using yeast fermentation according to claim 8, wherein the production method further comprises a positive pressure oxygen therapy fermentation step in step 7, the positive pressure oxygen therapy fermentation step comprising: after all the massive yeast dough is placed in the fermentation chamber (14), the entrance and exit of the fermentation chamber (14) are closed to keep the fermentation chamber (14) in a sealed state, the oxygen delivery positive pressure device (131) is started to input oxygen into the fermentation chamber (14), the input amount of the oxygen is 5-10% of the volume of the fermentation chamber (14), the air pressure in the fermentation chamber (14) is kept between 1.05-1.10 atmospheric pressures, the time is kept for 15-20 minutes, and after the positive pressure oxygen delivery fermentation step is finished, the subsequent negative pressure fermentation step is carried out.

10. Production method for the production of confectionery equipment by fermentation of yeasts according to claim 9, characterized in that the oxygen is introduced in an amount of 5%, 8%, 9% or 10% of the volume of the fermentation chamber (14), respectively, in such a way that the pressure inside the fermentation chamber (14) is maintained at 1.05, 1.08 or 1.10 atmospheres, respectively, for a period of at least 15 minutes.

Technical Field

The invention belongs to the technical field of food processing, and particularly relates to equipment and a method for producing cakes by using yeast fermentation.

Background

Cakes are one of popular favorite foods, and the cakes have various kinds, and have different tastes due to different production methods. At present, bread and cake are main favorite foods for the public, and are prepared by taking wheat flour, sugar, oil, milk, yeast, salt, water and the like as main raw materials through processes of dough kneading, dough stirring, forming, fermentation, baking and the like, and generally require clear gradation, soft mouthfeel, plump shape, golden color and light brown color, uniform baked color, porous tissue, elasticity and softness. In the production of the cakes, the problems of low production efficiency, poor fermentation effect and difficult control of food forming generally exist, food raw materials are wasted, the appearance shape is also influenced, and the problems exist in the production of the cakes.

Disclosure of Invention

In order to solve the technical problems, the invention provides equipment and a method for producing cakes by using yeast fermentation, which improve the production efficiency, save raw materials and solve the problems of fermentation and forming by improving a stirrer, a flour-mixing machine, a fermentation chamber and a production method.

In order to achieve the purpose, the invention provides equipment for producing cakes by using yeast fermentation, which comprises a control device arranged on one side of a support, wherein a flour storage box for supplying flour to a stirrer and an auxiliary material storage box for supplying auxiliary materials are arranged on the upper side of the support, a dough kneading machine is arranged on the lower side of the stirrer, a strip-shaped baffle plate capable of being pulled and pulled is arranged on a bottom plate on the lower side of the dough kneading machine, the baffle plate is fixedly connected with a slide block arranged on the outer side, internal threads of a middle hole of the slide block are meshed with external threads on a second threaded shaft, the second threaded shaft drives the baffle plate to open and close the bottom side of an inner cavity of the dough kneading machine in a pulling and pulling mode when a second motor rotates, a groove with an upward opening is arranged on the lower side of the baffle plate, a conveying device is arranged in the groove, the conveying device comprises a first threaded shaft, and the first threaded shaft is driven by an external fourth motor, the dough is extruded into strip-shaped dough and is conveyed to a first conveying belt from a discharge port, a cutting knife is arranged on the upper side of the first conveying belt, the cutting knife cuts the strip-shaped dough into a plurality of blocky dough with the same quality when moving up and down, the blocky dough is conveyed to a second conveying belt which is perpendicular to the first conveying belt by the first conveying belt, the second conveying belt conveys the blocky dough into a fermentation chamber to complete a fermentation step, the fermented dough is conveyed to an oven to be baked into a finished food product, and the finished food product is cooled and then enters a packaging machine to be packaged.

According to the technical scheme, the stirring machine comprises a stirring bin body, the top of the stirring bin body is provided with a flour feed inlet capable of being in butt joint with a flour trough and an auxiliary material feed inlet capable of being in butt joint with a valve outlet, the bottom of the stirring bin body is provided with a powder outlet in butt joint with a mixture inlet of a flour-mixing machine, a first motor is arranged on the outer side of the stirring bin body, an output shaft of the first motor is fixedly connected with a transverse rotating shaft provided with a plurality of stirring blades, the other side of the stirring bin body is provided with a second motor fixedly connected onto a support, gears on the second motor are meshed with gears in the shell to drive the shell to rotate, and the rotation direction of the shell driven by the second motor is opposite to the rotation direction of the stirring blades.

According to the preferable technical scheme, a contraction structure which gradually reduces towards the powder outlet direction according to the diameter is arranged in the stirring bin body.

According to the technical scheme, the dough kneading machine comprises a dough kneading bin with an inner cavity, a liquid inlet pipe is arranged on one side of the dough kneading bin, a spraying head is arranged inside the dough kneading bin through the liquid inlet pipe, the spraying head provides liquid raw materials for the dough kneading bin, a mixture inlet is arranged on one side of the top surface of the dough kneading bin, a third motor is arranged at the center of the top of the dough kneading bin, the third motor is fixedly connected with a longitudinal rotating shaft, a dough kneading rod with an arc-shaped structure is arranged on the longitudinal rotating shaft, and the bottom of the dough kneading rod is in clearance fit with a bin bottom plate.

According to the preferable technical scheme, a negative pressure device is arranged on the fermentation chamber and comprises an air pressure meter and a negative pressure pump which are electrically connected with the control device.

According to the preferable technical scheme, the fermentation chamber is provided with an oxygen delivery positive pressure device which is used for inputting oxygen into the fermentation chamber and can be pressurized, and the oxygen delivery positive pressure device comprises an oxygen tank, a barometer and an air inlet pump which are electrically connected with the control device.

According to the preferable technical scheme, a heating device is arranged on the fermentation chamber.

The invention also provides a production method of the cake production equipment by using yeast fermentation, which comprises the following steps:

step 1: turning on a switch on a control device to enable cake production equipment to be in a working state, respectively adding 350 parts of strong flour into a flour storage box on a workbench by using a hoisting tool, and adding 24 parts of white granulated sugar, 14 parts of milk powder and 6 parts of salt into an auxiliary material storage box;

step 2: opening a first motor switch, enabling a first motor to drive stirring blades to start rotating, simultaneously opening a switch and a valve switch on a flour trough, enabling a mixture of high gluten flour, white granulated sugar, milk powder and salt to uniformly flow into a stirring bin body, closing a flour feed port and a sealing cover after the mixture of the high gluten flour and auxiliary materials is completely added into the stirring bin body, then starting a second motor, driving a shell and the stirring blades to reversely rotate by the second motor, stirring the mixture of the high gluten flour and the auxiliary materials, and enabling the stirring, uniformly mixing and rotating time to be more than 10 minutes to obtain a uniformly stirred mixture of the high gluten flour and the auxiliary materials;

and step 3: turning on a switch of a third motor to enable the third motor to start rotating, driving the dough kneading rod to rotate by the third motor, and weighing warm water with the weight of 35 ℃ and liquid butter or vegetable oil in advance according to the warm water; butter or vegetable oil proportions will: 220-240 parts of: spraying 24-26 parts of water, butter or vegetable oil into a dough kneading bin through a liquid inlet pipe and a spray head, and stirring the water, the butter or the vegetable oil into an emulsion oil-water mixture by a dough kneading rod;

and 4, step 4: closing a switch of a second motor, aligning a powder outlet on the stirrer with a mixture inlet of the dough mixer and keeping the powder outlet and the mixture inlet smooth, rotating a stirring fan blade of the stirrer, simultaneously sending the uniformly mixed high-gluten flour and auxiliary material mixture into a dough kneading bin by utilizing a contraction structure in the stirring bin body for dough kneading, wherein the dough kneading time of the dough mixer is more than 20 minutes, and obtaining primary dough;

and 5: then opening a mixture inlet, slowly and uniformly adding 1.5-3.0 parts of yeast into the dough kneading bin to mix with the primary dough, and rotating the dough kneading stick for at least more than 40 minutes to realize the yeast dough kneading step to obtain a thick yeast dough;

step 6: starting a fifth motor, driving a baffle plate to be drawn out from the bottom of a dough kneading bin by a slide block, enabling yeast dough to fall into a discharge cavity on the lower side of the baffle plate from an opening in the bottom of the dough kneading bin, respectively starting a fourth motor and opening a discharge stop block, extruding the yeast dough in the discharge cavity into strips by a first threaded shaft, extruding the extruded strip yeast dough from the discharge cavity, conveying the extruded strip yeast dough onto a first conveying belt by a cutter, cutting the strip yeast dough on the first conveying belt into a plurality of blocky yeast dough with the same quality by the cutter, and conveying the blocky yeast dough into a fermentation chamber after falling onto a second conveying belt;

and 7: after all the blocky yeast dough is placed in the fermentation chamber, closing an entrance and an exit of the fermentation chamber to keep the fermentation chamber in a closed state, using a control device to enable a heating device to work, controlling the temperature in the fermentation chamber to be 30-45 ℃ for fermentation, wherein the total fermentation time is 60-120 minutes, starting a negative pressure device to pump out 5-15% of gas in the fermentation chamber when the temperature is 90-100 minutes, and enabling the atmospheric pressure in the fermentation chamber to be 0.85-0.95 atmospheric pressure for negative pressure fermentation;

and 8: after the negative pressure fermentation is finished for 20 minutes, adjusting a heating device to heat, heating a fermentation chamber to the internal temperature of 90-100 ℃ for 10-15 minutes, and shaping the blocky fermented dough after the negative pressure fermentation to obtain a shaped bread block;

and step 9: conveying the obtained molded bread blocks into an oven, setting the temperature in the oven to be 180 ℃, and baking for 40-45 minutes to obtain hot cooked bread;

step 10: and cooling the hot cooked bread at normal temperature, and packaging and warehousing the bread in a packaging machine.

In a preferred technical scheme, step 7 of the production method further comprises a positive pressure oxygen therapy fermentation step, and the positive pressure oxygen therapy fermentation step comprises the following steps: after all the massive yeast dough is placed in the fermentation chamber, closing an entrance and an exit of the fermentation chamber to keep the fermentation chamber in a closed state, starting the oxygen delivery positive pressure device, firstly inputting oxygen into the fermentation chamber, wherein the input amount of the oxygen is 5-10% of the volume of the fermentation chamber, keeping the air pressure in the fermentation chamber between 1.05 and 1.10 atmospheric pressures for 15-20 minutes, and continuing to perform the negative pressure fermentation step after the positive pressure oxygen delivery fermentation step is finished.

In a preferred embodiment, in the production method, the input amount of the oxygen is 5%, 8%, 9% or 10% of the volume of the fermentation chamber, respectively, and the pressure in the fermentation chamber is maintained at 1.05, 1.08 or 1.10 atmospheres for 15 minutes.

Compared with the prior art, the invention has the following beneficial effects:

1. the invention has good fermentation effect, and the produced cake has high forming rate, beautiful appearance and soft mouthfeel;

2. the invention has high production efficiency and saves food raw materials.

Drawings

FIG. 1 is a front view showing the structure of an apparatus for producing confectionery by fermentation using yeast according to embodiment 1 of the present invention;

FIG. 2 is a bottom view of the bottom of the dough mixer of FIG. 1;

FIG. 3 is a view of the internal structure of the blender and dough mixer of FIG. 1;

FIG. 4 is a front view showing the structure of an apparatus for producing confectionery by fermentation using yeast according to example 2 of the present invention.

Reference numerals

In the figure: 1-a control device; 2, a workbench; 3, a flour trough; 4, storing the flour in a box; 5-an auxiliary material storage box; 6, a valve; 7-a stirrer, 71-a first motor, 72-a machine shell, 73-a flour feeding hole, 74-stirring blades, 75-a transverse rotating shaft, 76-a sealing cover, 77-a stirring cabin body, 78-a gear, 79-a second motor and 710-a powder outlet; 8-dough kneading machine, 81-longitudinal rotating shaft, 82-dough kneading bin, 83-third motor, 84-mixture inlet, 85-spraying head, 86-liquid inlet pipe, 87-bin bottom plate and 88-dough kneading rod; 9-a baffle plate; 10-a discharge stop block; 11-a cutting knife; 12 — a first conveyor belt; 13-negative pressure device, 131-oxygen therapy positive pressure device; 14-a fermentation chamber; 15-a heating device; 16-an oven; 17-packaging machine; 18-a second conveyor belt; 19-a conveying device, 191-a fourth motor, 192-a discharging bin body, 193-a first threaded shaft, 194-a discharging cavity; 21-a slide block; 22 — a second threaded shaft; 23-a fifth motor; 24-bracket.

Detailed Description

Hereinafter, specific embodiments of the present invention will be described in detail with reference to the accompanying drawings.

Example 1

As shown in figure 1, the invention provides a device for producing cakes by using yeast fermentation, which comprises a control device 1 arranged on one side of a bracket 24, wherein the control device 1 is electrically connected with a power supply, a flour storage box 4 for supplying flour to a stirrer 7 and an auxiliary material storage box 5 for supplying auxiliary materials are arranged on the upper side of the bracket 24, a workbench 2 is arranged on the bracket 24, the workbench 2 can be used for an operator to conveniently hoist raw materials for the flour storage box 4 and the auxiliary material storage box 5, a valve 6 is arranged on the lower side of the auxiliary material storage box 5, a dough mixer 8 is arranged on the lower side of the stirrer 7, a strip-shaped baffle plate 9 capable of being pulled and pulled is arranged on a bottom plate on the lower side of the dough mixer 8, the baffle plate 9 is fixedly connected with a slide block 21 arranged on the outer side, internal threads of a middle hole of the slide block 21 are meshed with external threads on a second threaded shaft 22, when the second threaded shaft 22 rotates by a second motor 23, the baffle plate 9 is driven to open and close the bottom side of an inner cavity of the dough mixer 8 in a pulling and pulling mode, the lower side of the baffle plate 9 is provided with a groove with an upward opening, a conveying device 19 is arranged in the groove, the conveying device 19 comprises a first threaded shaft 193, a discharging bin body 192 and a discharging cavity 194, the first threaded shaft 193 is driven by an external fourth motor 191 to extrude dough into strip-shaped dough and convey the strip-shaped dough onto a first conveying belt 12 from a discharging port 10, a cutting knife 11 is arranged on the upper side of the first conveying belt 12, the cutting knife 11 cuts the strip-shaped dough into a plurality of block-shaped dough with the same quality when moving up and down, the block-shaped dough is conveyed onto a second conveying belt 18 which is perpendicular to the first conveying belt 12 by the first conveying belt 12, the second conveying belt 18 conveys the block-shaped dough into a fermentation chamber 14 to complete a fermentation step, the fermented dough is conveyed into an oven 16 to be baked into a finished food product, and the finished food product is cooled and then enters a packaging machine 17 to be packaged.

As shown in fig. 3, the stirring machine 7 includes a stirring bin 77, the top of the stirring bin 77 is provided with a flour feed inlet 73 capable of being butted with the flour trough 3 and an auxiliary material feed inlet capable of being butted with the outlet of the valve 6, the bottom of the stirring bin 77 is provided with a powder outlet 710 butted with the mixture inlet 84 of the dough mixer 8, the outer side of the stirring bin 77 is provided with a first motor 71, the output shaft of the first motor 71 is fixedly connected with a transverse rotating shaft 75 provided with a plurality of stirring blades 74, the other side of the stirring bin 77 is provided with a second motor 79 fixedly connected to the support 24, a gear 78 on the second motor 79 is engaged with a gear in the casing 72 to drive the casing 72 to rotate, and in order to improve the stirring effect, the rotation direction of the casing 72 driven by the second motor 79 is opposite to the rotation of the stirring blades 74. In order to ensure that the flour and the auxiliary materials are uniformly stirred and can completely and smoothly enter the flour-mixing machine 8, the preferred technical scheme is that a contraction structure gradually reducing in diameter towards the direction of the powder outlet 710 is arranged in the stirring bin body 77, and the inclination angle range formed by the contraction structure and the plane is 3-10 degrees, the preferred technical scheme is that the inclination angle of the contraction structure is 3 degrees, 5 degrees, 6 degrees, 8 degrees or 10 degrees respectively, and the inclination angle is determined according to the quantity of the flour contained in the stirring bin body 77, the quantity of the flour contained is less, and the set inclination angle is larger, so that more flour left in the stirring bin body 77 is prevented from being remained, and the quality of produced cakes is prevented from being reduced.

As shown in fig. 2 and 3, the dough mixer 8 includes a dough mixing chamber 82 having an inner cavity, a chamber bottom plate 87 provided at the bottom of the dough mixing chamber 82, one side of the dough kneading chamber 82 is provided with a liquid inlet pipe 86, the liquid inlet pipe 86 is provided with a sprinkler 85 inside the dough kneading chamber 82, the sprinkler 85 is in a disc-shaped structure, the sprinkler 85 provides liquid raw materials for the dough kneading chamber 82, a mixture inlet 84 is arranged on one side of the top surface of the dough kneading chamber 82, a third motor 83 is arranged at the center of the top of the dough kneading chamber 82, the third motor 83 is fixedly connected with a longitudinal rotating shaft 81, a dough kneading rod 88 with an arc structure is arranged on the longitudinal rotating shaft 81, the bottom of the dough kneading rod 88 is in clearance fit with the bin bottom plate 87, when the dough kneading rod 88 with an arc structure rotates, the dough kneading rod 88 can not only smoothly knead the flour and the liquid auxiliary materials into dough, but also the bottom of the dough kneading rod 88 can scrape the flour attached to the bottom of the dough kneading chamber 82 and can be lifted to other positions of the dough kneading chamber 82. Wherein, after putting all block-shaped yeast dough into the fermentation chamber 14, the entrance and exit of the fermentation chamber 14 should be closed to keep the fermentation chamber 14 in a closed state, the control device 1 is used to operate the heating device 15, the optimal temperature for controlling the temperature fermentation in the fermentation chamber 14 is between 30-45 degrees, wherein, in order to make the volume of carbon dioxide gas generated during the fermentation of the dough in the fermentation chamber 14 larger and make the air holes in the fermented dough larger, the bread or cake is softer, the negative pressure device 13 arranged on the fermentation chamber 14, the negative pressure device 13 comprises a barometer and a negative pressure pump which are electrically connected with the control device 1. In the embodiment, the total fermentation time is in the range of 60-120 minutes, and when the total fermentation time is in the range of 90-100 minutes, the negative pressure device 13 is started to extract 5-15% of gas in the fermentation chamber 14, so that the atmospheric pressure in the fermentation chamber 14 is in the range of 0.85-0.95 atmospheric pressure, and negative pressure fermentation is performed. In this embodiment, in order to provide a suitable fermentation temperature for the fermentation, a heating device 15 is disposed on the fermentation chamber 14, the heating device 15 is electrically connected to the control device 1, and the heating device 15 includes heating wires disposed inside four walls of the fermentation chamber 14 and thermocouples for controlling the temperature (the heating device 15 is prior art and is not described herein again). And after the negative pressure fermentation time is finished, adjusting the heating device 15 to raise the temperature, heating the fermentation chamber 14 to the internal temperature of 90-100 ℃ for 10-15 minutes, and carrying out a shaping step on the block-shaped fermented dough after the negative pressure fermentation to obtain the bread blocks specified in the shaping step.

In this embodiment, bread making is selected as an example, wherein the raw material ratio is as follows: 300-350 parts of high-gluten flour: 200-220 parts of water: 20-24 parts of white granulated sugar: 10-14 parts of milk powder: 4-6 parts of salt: 1.5-3.0 parts of yeast.

The invention also provides a production method of the cake production equipment by using yeast fermentation, which comprises the following steps:

step 1: turning on a switch on the control device 1 to enable cake production equipment to be in a working state, respectively adding 350 parts of strong flour into a flour storage box 4 on a workbench 2 by using a hoisting tool, and adding 24 parts of white granulated sugar, 14 parts of milk powder and 6 parts of salt into an auxiliary material storage box 5;

step 2: turning on a switch of a first motor 71, enabling the first motor 71 to drive a stirring fan blade 74 to start rotating, simultaneously turning on a switch and a valve 6 switch on a flour trough 3, enabling a mixture of the strong flour, the white granulated sugar, the milk powder and the salt to uniformly flow into a stirring bin body 77, after the mixture of the strong flour and the auxiliary materials is completely added into the stirring bin body 77, closing a flour feeding port 73 and a sealing cover 76, then starting a second motor 79, enabling the second motor 79 to drive a machine shell 72 and the stirring fan blade 74 to rotate in the reverse direction, stirring the mixture of the strong flour and the auxiliary materials, and enabling the stirring, uniformly mixing and rotating time to be more than 10 minutes to obtain a uniformly stirred mixture of the strong flour and the auxiliary materials;

and step 3: turning on a switch of a third motor 83 to enable the third motor 83 to start rotating, driving a dough kneading rod 88 to rotate by the third motor 83, and then weighing warm water with the weight of 35 ℃ and liquid butter or vegetable oil in advance according to the warm water; butter or vegetable oil proportions will: 220-240 parts of: spraying 24-26 parts of water, butter or vegetable oil into the dough kneading bin 82 through a liquid inlet pipe 86 and a spraying head 85, and stirring the water, the butter or the vegetable oil into an emulsion oil-water mixture by a dough kneading rod 88;

and 4, step 4: turning off a switch of the second motor 79, aligning and keeping a powder outlet 710 on the stirrer 7 and a mixture inlet 84 of the dough kneading machine 8 smooth, rotating a stirring fan blade 74 of the stirrer 7, and simultaneously sending the uniformly mixed high gluten flour and auxiliary material mixture into the dough kneading bin 82 for dough kneading by utilizing a contraction structure in the stirring bin 77, wherein the dough kneading time of the dough kneading machine 8 is more than 20 minutes, so as to obtain primary dough;

and 5: then opening a mixture inlet 84, slowly and uniformly adding 3.0 parts of yeast into the dough kneading bin 82 to mix with the primary dough, and rotating the dough kneading stick 88 for at least more than 40 minutes to realize the yeast dough kneading step to obtain the yeast dough in a thin and thick shape;

step 6: starting the fifth motor 23, the slide block 21 drives the baffle plate 9 to be drawn out from the bottom of the dough kneading bin 82, yeast dough falls into the discharging cavity 194 on the lower side of the baffle plate 9 from the opening at the bottom of the dough kneading bin 82, then the fourth motor 191 is respectively started and the discharging stop block 10 is opened, the yeast dough in the discharging cavity 194 is extruded into strips by the first threaded shaft 193, the extruded yeast dough into strips is extruded from the discharging cavity 194, the extruded strip yeast dough is conveyed to the first conveying belt 12, the strip yeast dough on the first conveying belt 12 is cut into a plurality of lump yeast dough with the same quality by the cutting knife 11, and the lump yeast dough falls into the second conveying belt 18 and is conveyed to the fermenting chamber 14;

and 7: after all the massive yeast dough is placed in the fermentation chamber 14, closing an entrance and an exit of the fermentation chamber 14 to keep the fermentation chamber 14 in a closed state, using the control device 1 to enable the heating device 15 to work, controlling the temperature in the fermentation chamber 14 to be 30-45 ℃ for fermentation, controlling the total fermentation time to be 120 minutes, starting the negative pressure device 13 to extract 5-15% of gas in the fermentation chamber 14 when 100 minutes, and enabling the atmospheric pressure in the fermentation chamber 14 to be 0.85-0.95 atmospheric pressure for negative pressure fermentation;

and 8: after the negative pressure fermentation is finished for 20 minutes, adjusting the heating device 15 to heat, heating the fermentation chamber 14 to the internal temperature of 90-100 ℃ for 15 minutes, and shaping the blocky fermented dough after the negative pressure fermentation to obtain the shaped bread;

and step 9: conveying the obtained molded bread blocks into an oven 16, setting the temperature in the oven 16 to be 180 ℃, and baking for 40-45 minutes to obtain hot cooked bread;

step 10: the hot cooked bread is cooled at normal temperature and sent to a packaging machine 17 for packaging and warehousing.

Example 2

This example is further improved on the basis of example 1, with the difference that:

as shown in fig. 4, the present embodiment provides an apparatus for producing confectionery by yeast fermentation, wherein an oxygen supply positive pressure device 131 is disposed in the fermentation chamber 14, the oxygen supply positive pressure device 131 can supply oxygen to the fermentation chamber 14 and increase positive pressure, and the oxygen supply positive pressure device 131 comprises an oxygen tank, a barometer and an air inlet pump electrically connected to the control device 1. Oxygen therapy malleation device 131 can be inputed the oxygen that the fermentation needs into fermentation chamber 14 in, impresses the fermented dough through the oxygen that the malleation needs, for the fermentation provides the oxygen boosting condition, plays and improves fermentation efficiency, lets the more soft effect of bread.

The invention provides a production method of cake equipment by using yeast fermentation, which comprises the following steps,

step 1: turning on a switch on the control device 1 to enable cake production equipment to be in a working state, respectively adding 300 parts of strong flour into a flour storage box 4 on a workbench 2 by using a hoisting tool, and then adding 20 parts of white granulated sugar, 10 parts of milk powder and 4 parts of salt solid mixture into an auxiliary material storage box 5;

step 2: turning on a switch of a first motor 71, enabling the first motor 71 to drive a stirring fan blade 74 to start rotating, simultaneously turning on a switch and a valve 6 switch on a flour trough 3, enabling a mixture of the strong flour, the white granulated sugar, the milk powder and the salt to uniformly flow into a stirring bin body 77, after the mixture of the strong flour and the auxiliary materials is completely added into the stirring bin body 77, closing a flour feeding port 73 and a sealing cover 76, then starting a second motor 79, enabling the second motor 79 to drive a machine shell 72 and the stirring fan blade 74 to rotate in the reverse direction, stirring the mixture of the strong flour and the auxiliary materials, and enabling the stirring, uniformly mixing and rotating time to be more than 10 minutes to obtain a uniformly stirred mixture of the strong flour and the auxiliary materials;

and step 3: turning on a switch of a third motor 83 to enable the third motor 83 to start rotating, driving a dough kneading rod 88 to rotate by the third motor 83, and then weighing warm water with the weight of 35 ℃ and liquid butter or vegetable oil in advance according to the warm water; 220 parts of butter or vegetable oil: the 24 parts of the mixture is sprayed into the dough kneading chamber 82 through a liquid inlet pipe 86 and a spray head 85, and the dough kneading rod 88 stirs water, butter or vegetable oil into an emulsion oil-water mixture;

and 4, step 4: turning off a switch of the second motor 79, aligning and keeping a powder outlet 710 on the stirrer 7 and a mixture inlet 84 of the dough kneading machine 8 smooth, rotating a stirring fan blade 74 of the stirrer 7, and simultaneously sending the uniformly mixed high gluten flour and auxiliary material mixture into the dough kneading bin 82 for dough kneading by utilizing a contraction structure in the stirring bin 77, wherein the dough kneading time of the dough kneading machine 8 is more than 20 minutes, so as to obtain primary dough;

and 5: then opening a mixture inlet 84, slowly and uniformly adding 1.5 parts of yeast into the dough kneading bin 82 to mix with the primary dough, and rotating the dough kneading stick 88 for at least more than 40 minutes to realize the yeast dough kneading step to obtain a thick yeast dough;

step 6: starting the fifth motor 23, the slide block 21 drives the baffle plate 9 to be drawn out from the bottom of the dough kneading bin 82, yeast dough falls into the discharging cavity 194 on the lower side of the baffle plate 9 from the opening at the bottom of the dough kneading bin 82, then the fourth motor 191 is respectively started and the discharging stop block 10 is opened, the yeast dough in the discharging cavity 194 is extruded into strips by the first threaded shaft 193, the extruded yeast dough into strips is extruded from the discharging cavity 194, the extruded strip yeast dough is conveyed to the first conveying belt 12, the strip yeast dough on the first conveying belt 12 is cut into a plurality of lump yeast dough with the same quality by the cutting knife 11, and the lump yeast dough falls into the second conveying belt 18 and is conveyed to the fermenting chamber 14;

and 7: after all the massive yeast dough is placed in the fermentation chamber 14, closing an entrance and an exit of the fermentation chamber 14, keeping the fermentation chamber 14 in a sealed state, using the control device 1 to enable the heating device 15 to work, controlling the temperature in the fermentation chamber 14 to be 40 degrees, playing a role of providing the optimal fermentation temperature for fermentation, then starting the oxygen delivery positive pressure device 131, inputting oxygen into the fermentation chamber 14, keeping the input amount of the oxygen to be 5-10% of the volume of the fermentation chamber 14, keeping the air pressure in the fermentation chamber 14 between 1.05-1.10 atmospheric pressures, keeping for 15 minutes, carrying out positive pressure oxygenation, after the positive pressure oxygenation is finished, starting the negative pressure device 13, pumping out 15-20% of the air in the fermentation chamber 14, keeping the atmospheric pressure in the fermentation chamber 14 between 0.85-0.95 atmospheric pressures, carrying out negative pressure fermentation, and keeping for at least 80 minutes, thereby realizing the negative pressure fermentation;

and 8: after the negative pressure fermentation is finished, adjusting the heating device 15 to raise the temperature, heating the fermentation chamber 14 to the internal temperature of 90 ℃ for 10 minutes, and shaping the blocky fermented dough after the negative pressure fermentation to obtain a shaped bread block;

and step 9: conveying the obtained molded bread blocks into an oven 16, setting the temperature in the oven 16 to be 180 ℃, and baking for 40 minutes to obtain hot cooked bread;

step 10: the hot cooked bread is cooled at normal temperature and sent to a packaging machine 17 for packaging and warehousing.

The preferred embodiments and examples of the present invention have been described in detail with reference to the accompanying drawings, but the present invention is not limited to the embodiments and examples described above, and various changes can be made within the knowledge of those skilled in the art without departing from the concept of the present invention.