CN108606021A - The production equipment and technique of one hatching egg cake - Google Patents
The production equipment and technique of one hatching egg cake Download PDFInfo
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- CN108606021A CN108606021A CN201810385196.9A CN201810385196A CN108606021A CN 108606021 A CN108606021 A CN 108606021A CN 201810385196 A CN201810385196 A CN 201810385196A CN 108606021 A CN108606021 A CN 108606021A
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D8/00—Methods for preparing or baking dough
- A21D8/06—Baking processes
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21B—BAKERS' OVENS; MACHINES OR EQUIPMENT FOR BAKING
- A21B5/00—Baking apparatus for special goods; Other baking apparatus
- A21B5/02—Apparatus for baking hollow articles, waffles, pastry, biscuits, or the like
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21C—MACHINES OR EQUIPMENT FOR MAKING OR PROCESSING DOUGHS; HANDLING BAKED ARTICLES MADE FROM DOUGH
- A21C1/00—Mixing or kneading machines for the preparation of dough
- A21C1/003—Plant; Systems, i.e. flow charts or diagrams
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21C—MACHINES OR EQUIPMENT FOR MAKING OR PROCESSING DOUGHS; HANDLING BAKED ARTICLES MADE FROM DOUGH
- A21C1/00—Mixing or kneading machines for the preparation of dough
- A21C1/006—Methods
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21C—MACHINES OR EQUIPMENT FOR MAKING OR PROCESSING DOUGHS; HANDLING BAKED ARTICLES MADE FROM DOUGH
- A21C1/00—Mixing or kneading machines for the preparation of dough
- A21C1/14—Structural elements of mixing or kneading machines; Parts; Accessories
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21C—MACHINES OR EQUIPMENT FOR MAKING OR PROCESSING DOUGHS; HANDLING BAKED ARTICLES MADE FROM DOUGH
- A21C1/00—Mixing or kneading machines for the preparation of dough
- A21C1/14—Structural elements of mixing or kneading machines; Parts; Accessories
- A21C1/142—Feeding mechanisms, e.g. skip lifting mechanisms
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21C—MACHINES OR EQUIPMENT FOR MAKING OR PROCESSING DOUGHS; HANDLING BAKED ARTICLES MADE FROM DOUGH
- A21C1/00—Mixing or kneading machines for the preparation of dough
- A21C1/14—Structural elements of mixing or kneading machines; Parts; Accessories
- A21C1/145—Controlling; Testing; Measuring
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21C—MACHINES OR EQUIPMENT FOR MAKING OR PROCESSING DOUGHS; HANDLING BAKED ARTICLES MADE FROM DOUGH
- A21C9/00—Other apparatus for handling dough or dough pieces
- A21C9/08—Depositing, arranging and conveying apparatus for handling pieces, e.g. sheets of dough
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/06—Products with modified nutritive value, e.g. with modified starch content
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D8/00—Methods for preparing or baking dough
- A21D8/02—Methods for preparing dough; Treating dough prior to baking
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Abstract
The present invention relates to food processing fields, provide the production equipment and technique of a hatching egg cake, the sensory issues for improving egg cake.The production equipment and technique of hatching egg cake provided by the invention, including pre-mixing apparatus, feeding device, continuous tunnel furnace and conveying device, the pre-mixing apparatus is connected with feeding device by pipeline, the feeding device is connected with continuous tunnel furnace by conveying device, and mold is arranged in the conveying device.Raw material toast after premix stirs by multistage, it can get the finished product of egg cake, improve the automated production degree of egg cake, the operating environment for improving worker improves the production efficiency of egg cake, simultaneously because the utilization of multistage baking, the moisture content of egg cake is stablized in a reasonable range, improve the mouthfeel of egg cake so that egg cake is more crisp, good appearance.
Description
Technical field
The present invention relates to food processing fields, and in particular to the production equipment and technique of a hatching egg cake.
Background technology
With the continuous improvement of living standards, requirement of the people for essential food in life is also continuously improved,
While ensureing food mouthfeel again, it is also necessary to improve the appearance of food.This requires food in preparation process, needs to meet color
The various requirement of fragrance.Egg cake is because of the more existing conventional cookies of its mouthfeel, instant edible and milk is strong, by more and more
People like.
CN106342997A discloses a kind of Cranberry cookies and preparation method thereof, Cranberry cookies include following flour,
The raw materials such as milk powder, by baking so that its surface is smooth.The invention improves the flavor of cookies and outer by the baking of multisection type
It sees, the baking process of multisection type formula has obtained certain application in the production field of biscuit based food.But the invention
First cooling is toasted again at room temperature after first segment toasts in baking process, this technique is not particularly suited for egg cake
Production, therefore the production that the baking process of multisection type is applied to egg cake need to make different adjustment, to reach preferably raw
Produce effect.The production technology of existing egg cake has product easy to crack, seriously affects the appearance of egg cake；Baking process parameter master
It to be manually by virtue of experience adjusted, baking efficiency is low.Therefore, a kind of good appearance and mouthfeel of can providing is provided at present
Egg cake production technology and equipment.
Invention content
Present invention solves the technical problem that improve the sensory issues of egg cake, provide the production equipment of a hatching egg cake with
Technique.
In order to solve the above technical problem, the present invention provides technical solution be：
The production equipment of one hatching egg cake, including pre-mixing apparatus, feeding device, continuous tunnel furnace and conveying device, it is described pre- to load in mixture
It sets same feeding device to connect by pipeline, the feeding device is connected with continuous tunnel furnace by conveying device, conveying dress
Set setting mold.
Pre-mixing apparatus is delivered to feeding device after premixing raw material, material is extruded in the mould of conveying device by feeding device
On tool, conveying device toasts material feeding continuous tunnel furnace, is toasted by multistage, can get the finished product of egg cake.
The automated production degree for improving egg cake, improves the operating environment of worker, improves the production of egg cake
Efficiency improves egg circle simultaneously because the utilization of multistage baking, the moisture content of egg cake is stablized in a reasonable range
The mouthfeel of cake so that egg cake is more crisp, can ensure that egg cake surface is not cracked, appearance is more beautiful.
Preferably, the pre-mixing apparatus includes storage vat, blender, and the blender is located in storage vat, described
Storage vat on inlet port and outlet port are set, the discharge port is connected by pipeline with feeding device, on the pipeline
Charge pump is set.Storage vat is added by feed inlet in material, and feeding is pumped into through charging after agitated device stirring in storage vat
Device.
Preferably, the feeding device includes discharger, controller and rotating mechanism, and the rotating mechanism includes electricity
Machine and shaft, the shaft are hollow structure, and the discharger is located at the outside face of shaft, is arranged inside the shaft
Discharge port, the shaft are connected with motor, and discharge hole is arranged on the discharger, and the discharge port connects with discharge hole
It connects, the aperture of the discharge hole is 5 ~ 10mm, and the controller includes sensor, MCU, and the sensor connects with MCU
It connects, the MCU is connected with motor, and the sensor is infrared distance sensor.The discharger of feeding device passes through discharging
Material is extruded on conveyer belt by hole, and discharge port is located on pipeline, and setting is small correspondingly with discharge hole in pipe side wall
Hole, discharger are uniformly arranged in the outer surface of shaft, and when discharger is vertical with conveyer belt, material flows to mold because of gravity
On, with the rotation of shaft, discharger tilts, and internal material can not reach discharge hole, stops discharging, next at this time group of discharging
Device is vertical with conveyer belt, and material is conveyed to mold.
Preferably, the continuous tunnel furnace includes heating device, temperature control device, and the temperature control device includes temperature sensor
And MCU, the temperature sensor are connected with MCU connections, the MCU with heating device.MCU controls the work(of heating device
Rate, and then control the temperature in stove.
Preferably, it includes transmission shaft, conveyer belt, speed changer and motor that the transmitting device, which includes conveying device, described
Transmission shaft be located at the both ends of conveying device, described two transmission shafts of conveying band connection, the width of the conveyer belt etc.
In the length of transmission shaft, piece outlet for being located at continuous tunnel furnace of described two transmission shafts, described another is located at feeding device
Lower section, the speed changer with motor connect, the motor with transmission shaft connect.Material is sent into continuous tunnel furnace by transmitting device
It is toasted.
The production technology of one hatching egg cake, including premix, feeding, baking process, the premixing process include following step
Suddenly：
（1）, raw material premix, the raw material includes cream, sugar, edible oil, flour, food additives and water, by whole milk
In oil and 1% ~ 10% edible oil and 1% ~ 20% water input storage vat, 60 ~ 120 turns/min of agitator speed, stirring 10 ~
20min；
（2）, stirring, remaining various raw materials in step 1 are all added in storage vat in addition to the flour, agitator speed 40 ~ 100
Turn/min, stirs 10 ~ 25min；
（3）, by flour be added storage vat in, 20 ~ 80 turns/min of blender, stir 10 ~ 25min；
（4）, stand 3 ~ 5min.
The feeding technique includes：
The rotating speed of rotating mechanism rotation is 20 ~ 40 turns/min.
The baking process includes：
（1）, first segment baking, first segment toast workshop section baking on temperature be 260 ~ 320 DEG C, lower temperature be 240 ~ 300 DEG C, dry
The roasting time is 3 ~ 5min；
（2）, second segment baking, second segment toast workshop section baking on temperature be 270 ~ 350 DEG C, lower temperature be 320 ~ 380 DEG C, dry
The roasting time is 4 ~ 6min；
（3）, third section baking, third section toast workshop section baking on temperature be 240 ~ 280 DEG C, lower temperature be 240 ~ 270 DEG C, dry
The roasting time is 6 ~ 8min.
Pre-mix stage first dismisses cream, can effectively improve the fluffy degree of product, is then mixed into oil and water is further
Stirring, after being sufficiently mixed, is eventually adding flour, and standing a period of time after stirring can be effectively same by the various substances in raw material
Flour mixes, and keeps the taste of egg cake relatively stable.
Feeding stage, the rotating speed of shaft directly affect the size of egg cake, and rotating speed can cause egg cake volume excessive slowly excessively,
It joins together, rotating speed is too fast to cause egg cake volume too small, be not inconsistent standardization, while when rotating speed is slower, upper one group of feeder
Middle material is possible to leak out from feeder.
In the baking stage, first segment baking is the surface coloring stage of egg cake, therefore upper temperature is higher than lower temperature, Ke Yitong
The temperature value for crossing the upper temperature of raising makes surface change from yellow to burnt sugar coloring；Second baking stage was the fast dewatering stage, under
Temperature is higher than upper temperature, and moisture is mainly lost in from the bottom of egg cake, in the case where not changing surface color and shape, improves
Process velocity；Third toasts the stage as the mouthfeel for adjusting egg cake, is changed by extending or reducing the third baking stage
The mouthfeel of kink of preserved egg cake.
Preferably, the premixing process includes the following steps：
（1）, raw material premix, the raw material includes cream, sugar, edible oil, flour, food additives and water, by whole milk
In oil and 5% ~ 10% edible oil and 10% ~ 20% water input storage vat, 75 ~ 120 turns/min of agitator speed, stirring 15 ~
20min；
（2）, stirring, remaining various raw materials in step 1 are all added in storage vat in addition to the flour, agitator speed 75 ~ 100
Turn/min, stirs 15 ~ 25min；
（3）, by flour be added storage vat in, 40 ~ 80 turns/min of blender, stir 15 ~ 25min；
（4）, stand 4 ~ 5min.
The feeding technique includes：
The rotating speed of rotating mechanism rotation is 30 ~ 40 turns/min
The baking process includes：
（1）, first segment baking, first segment toast workshop section baking on temperature be 260 ~ 300 DEG C, lower temperature be 240 ~ 280 DEG C, dry
The roasting time is 4 ~ 5min；
（2）, second segment baking, second segment toast workshop section baking on temperature be 310 ~ 350 DEG C, lower temperature be 360 ~ 380 DEG C, dry
The roasting time is 5 ~ 6min；
（3）, third section baking, third section toast workshop section baking on temperature be 260 ~ 280 DEG C, lower temperature be 250 ~ 270 DEG C, dry
The roasting time is 7 ~ 8min.
Preferably, the premixing process includes the following steps：
1, raw material premix, the raw material includes cream, sugar, edible oil, flour, food additives and water, by whole cream
In 5% edible oil and 10% water input storage vat, 75 turns/min of agitator speed stirs 15min；
2, it stirs, remaining various raw materials in step 1 is all added in storage vat in addition to the flour, 75 turns/min of agitator speed,
Stir 15min；
3, flour is added in storage vat, 40 turns/min of blender, stirs 15min；
4,4min is stood.
The feeding technique includes：
The rotating speed of rotating mechanism rotation is 30 turns/min.
The baking process includes：
（1）, first segment baking, it is 300 DEG C that first segment, which toasts temperature in the baking of workshop section, and lower temperature is 280 DEG C, and baking time is
4min；
（2）, second segment baking, it is 310 DEG C that second segment, which toasts temperature in the baking of workshop section, and lower temperature is 360 DEG C, and baking time is
5min；
（3）, the baking of third section, it is 260 DEG C that third section, which toasts temperature in the baking of workshop section, and lower temperature is 250 DEG C, and baking time is
7min。
Preferably, the additive is salt, sodium bicarbonate, edible ammonium bicarbonate, food flavor and colorant.Additive
The mouthfeel of egg cake can be improved.
Preferably, the tunnel in-furnace temperature after third section baking workshop section slowly declines, under the temperature is slow
The time of drop is 5 ~ 20min.Temperature is gradually reduced, and can prevent egg cake from abruptly entering room temperature environment rear surface cracking.
Compared with prior art, the device have the advantages that being：Raw material dry after premix stirs by multistage
It is roasting, the finished product of egg cake is can get, the automated production degree of egg cake is improved, improves the operating environment of worker, is improved
The production efficiency of egg cake, simultaneously because the utilization of multistage baking, the moisture content of egg cake is stablized in a rational model
In enclosing, the mouthfeel of egg cake is improved so that egg cake is more crisp, while egg cake is not easy to crack, good appearance.
Description of the drawings
Fig. 1 is the flow diagram of the production equipment and technique of a hatching egg cake.
Fig. 2 is the schematic diagram of feeding device in Fig. 1.
Wherein：1, pre-mixing apparatus, 2, feeding device, 3, continuous tunnel furnace, 4, conveying device, 5, mold, 6, loader, 7, turn
Axis, 8, pipeline discharge port, 9, feeding hole, 10, transmission shaft, 11, charge pump.
Specific implementation mode
Following implementation column is the further explanation to the present invention, is not limitation of the present invention.
Embodiment 1
The production equipment and technique of one hatching egg cake, including pre-mixing apparatus 1, feeding device 2, continuous tunnel furnace 3 and conveying device 4, institute
The pre-mixing apparatus 1 stated is connected with feeding device 2 by pipeline, and the feeding device 2 is connected with continuous tunnel furnace 3 by conveying device 4
It connects, mold 5 is set in the conveying device 4.The pre-mixing apparatus 1 includes storage vat, blender, the blender position
In inlet port and outlet port in storage vat, are arranged on the storage vat, the discharge port is connected by pipeline with feeding device
It connects, charge pump 11 is set on the pipeline.The feeding device 2 includes discharger 6, controller and rotating mechanism, described
Rotating mechanism include motor and shaft 7, the shaft 7 is connected with motor, and the discharger 6 is mounted in shaft 7, institute
Discharge hole 9 is set on the discharger 7 stated, the aperture of the discharge hole 9 is 10mm, the controller include sensor,
MCU, the sensor are connected with MCU connections, the MCU with motor, and the sensor is infrared distance sensor.Institute
The continuous tunnel furnace stated includes heating device, temperature control device, and the temperature control device includes temperature sensor and MCU, the temperature
Sensor is connected with MCU connections, the MCU with heating device.The transmitting device includes that conveying device includes transmission shaft
10, conveyer belt, speed changer and motor, the transmission shaft 10 are located at the both ends of conveying device, the conveying band connection two
Transmission shaft 10, the length equal to transmission shaft 10 of the width of the conveyer belt, described two transmission shafts 10 1 are located at tunnel
The outlet of road stove, the described another lower section for being located at feeding device, the speed changer are connected with motor, and the motor is same
Transmission shaft 10 connects.The production technology of one hatching egg cake, including premix, feeding and baking, the premixing process include as follows
Step：
（1）, raw material premix, the raw material includes cream, sugar, edible oil, flour, food additives and water, by whole milk
In oil and 5% edible oil and 10% water input storage vat, 75 turns/min of agitator speed stirs 15min；
（2）, stirring, remaining various raw materials in step 1 are all added in storage vat in addition to the flour, 75 turns of agitator speed/
Min stirs 15min；
（3）, by flour be added storage vat in, 40 turns/min of blender, stir 15min；
（4）, stand 4min.
The feeding technique includes：
The rotating speed of rotating mechanism rotation is 30 turns/min.
The baking process includes：
（1）, first segment baking, it is 300 DEG C that first segment, which toasts temperature in the baking of workshop section, and lower temperature is 280 DEG C, and baking time is
4min；
（2）, second segment baking, it is 310 DEG C that second segment, which toasts temperature in the baking of workshop section, and lower temperature is 360 DEG C, and baking time is
5min；
（3）, the baking of third section, it is 260 DEG C that third section, which toasts temperature in the baking of workshop section, and lower temperature is 250 DEG C, and baking time is
7min.The additive is salt, sodium bicarbonate, edible ammonium bicarbonate, food flavor and colorant.The third section baking
Tunnel in-furnace temperature after workshop section slowly declines, and the time that the temperature slowly declines is 20min.
Pre-mixing apparatus is delivered to feeding device after premixing raw material, material is extruded in the mould of conveying device by feeding device
On tool, conveying device toasts material feeding continuous tunnel furnace, is toasted by multistage, can get the finished product of egg cake.
The automated production degree for improving egg cake, improves the operating environment of worker, improves the production of egg cake
Efficiency improves egg circle simultaneously because the utilization of multistage baking, the moisture content of egg cake is stablized in a reasonable range
The mouthfeel of cake so that egg cake is more crisp.Storage vat is added by feed inlet in material, in storage vat after agitated device stirring
It is pumped into feeding device through charging.MCU controls the power of heating device, and then controls the temperature in stove.MCU controls heating device
Power, and then control stove in temperature.Transmitting device toasts material feeding continuous tunnel furnace.
Pre-mix stage first dismisses cream, can effectively improve the fluffy degree of product, is then mixed into oil and water is further
Stirring, after being sufficiently mixed, is eventually adding flour, and standing a period of time after stirring can be effectively same by the various substances in raw material
Flour mixes, and keeps the taste of egg cake relatively stable.
Feeding stage, the rotating speed of shaft directly affect the size of egg cake, and rotating speed can cause egg cake volume excessive slowly excessively,
It joins together, rotating speed is too fast to cause egg cake volume too small, be not inconsistent standardization, while when rotating speed is slower, upper one group of feeder
Middle material is possible to leak out from feeder.
In the baking stage, first segment baking is the surface coloring stage of egg cake, therefore upper temperature is higher than lower temperature, Ke Yitong
The temperature value for crossing the upper temperature of raising makes surface change from yellow to burnt sugar coloring；Second baking stage was the fast dewatering stage, under
Temperature is higher than upper temperature, and moisture is mainly lost in from the bottom of egg cake, in the case where not changing surface color and shape, improves
Process velocity；Third toasts the stage as the mouthfeel for adjusting egg cake, is changed by extending or reducing the third baking stage
The mouthfeel of kink of preserved egg cake.Additive can improve the mouthfeel of egg cake.Temperature is gradually reduced, and can prevent egg cake from abruptly entering
Room temperature environment rear surface cracks.
Embodiment 2
Embodiment 2 with 1 difference of embodiment with, the production technology of a hatching egg cake, including premix, feeding, baking
Curing process, the premixing process include the following steps：
（1）, raw material premix, the raw material includes cream, sugar, edible oil, flour, food additives and water, by whole milk
In oil and 1% edible oil and 1% water input storage vat, 120 turns/min of agitator speed stirs 10min；
（2）, stirring, remaining various raw materials in step 1 are all added in storage vat in addition to the flour, 100 turns of agitator speed/
Min stirs 10min；
（3）, by flour be added storage vat in, 80 turns/min of blender, stir 10min；
（4）, stand 3min.
The feeding technique includes：
The rotating speed of rotating mechanism rotation is 40 turns/min.
The baking process includes：
（1）, first segment baking, it is 320 DEG C that first segment, which toasts temperature in the baking of workshop section, and lower temperature is 300 DEG C, and baking time is
3min；
（2）, second segment baking, it is 350 DEG C that second segment, which toasts temperature in the baking of workshop section, and lower temperature is 380 DEG C, and baking time is
4min；
（3）, the baking of third section, it is 280 DEG C that third section, which toasts temperature in the baking of workshop section, and lower temperature is 270 DEG C, and baking time is
6min。
Embodiment 3
3 difference from Example 1 of embodiment is, the production technology of a hatching egg cake, including premix, feeding, baking
Curing process, the premixing process include the following steps：
（1）, raw material premix, the raw material includes cream, sugar, edible oil, flour, food additives and water, by whole milk
In oil and 10% edible oil and 20% water input storage vat, 60 turns/min of agitator speed stirs 20min；
（2）, stirring, remaining various raw materials in step 1 are all added in storage vat in addition to the flour, 40 turns of agitator speed/
Min stirs 25min；
（3）, by flour be added storage vat in, 20 turns/min of blender, stir 25min；
（4）, stand 5min.
The feeding technique includes：
The rotating speed of rotating mechanism rotation is 20 turns/min.
The baking process includes：
（1）, first segment baking, it is 260 DEG C that first segment, which toasts temperature in the baking of workshop section, and lower temperature is 240 DEG C, and baking time is
5min；
（2）, second segment baking, it is 270 DEG C that second segment, which toasts temperature in the baking of workshop section, and lower temperature is 320 DEG C, and baking time is
6min；
（3）, the baking of third section, it is 240 DEG C that third section, which toasts temperature in the baking of workshop section, and lower temperature is 240 DEG C, and baking time is
8min。
Embodiment 4
Embodiment 4 with embodiment 1 the difference is that, 9 a diameter of 5mm of feeding hole of the loader 6, remaining setting is the same as real
Apply example 1.
Comparative example 1
5 difference from Example 1 of embodiment is that temperature is 380 in the baking of the second segment baking of the baking process
DEG C, it is 350 DEG C to toast lower temperature.
Experimental example 1
The mouthfeel of egg cake depends on the processing mode furnace temperature different with the baking stage of pre-mix stage raw material, this experimental example is by dividing
It analyses the mouthfeel of embodiment 1 ~ 4 and basicity inquires into influence of the different premix parameters to egg cake product mouthfeel.
Mouthfeel is tasted the egg cake that above-mentioned a embodiment obtains by the pedestrian for 100 public places randomly selected, and is judged
Standard be no sensation of dryness and it is crisp be it is excellent, mouthfeel is generally good, no sensation of dryness but it is softer be that have sensation of dryness be poor.
Influence of the premix processing of table 1 to egg cake mouthfeel
| Mouthfeel | Basicity | |
| Embodiment 1 | It is excellent | 1.5% |
| Embodiment 2 | It is excellent | 2.7% |
| Embodiment 3 | It is good | 2.6% |
| Embodiment 4 | It is good | 2.0% |
| Comparative example 1 | In | 2.0% |
Mouthfeel is tasted the egg cake that above-mentioned a embodiment obtains, judgment criteria by the pedestrian for 100 public places randomly selected
For no sensation of dryness and it is crisp be it is excellent, mouthfeel is generally good, no sensation of dryness but it is softer be that have sensation of dryness be poor.
Experimental example 2
This experimental example inquires into different Flue curing parameters to egg cake product mouthfeel by the mouthfeel and moisture content for analyzing embodiment 1 ~ 4
It influences.
Table 2 toasts the influence to egg cake mouthfeel
| Mouthfeel | Moisture content | |
| Embodiment 1 | It is excellent | 3.1% |
| Embodiment 2 | It is excellent | 2.6% |
| Embodiment 3 | It is good | 3.6% |
| Embodiment 4 | It is good | 2.0% |
| Comparative example 1 | In | 1.6% |
Experimental example 3
This experimental example by analyze the cake type of embodiment 1 ~ 5 inquire into different feeding technological parameters to egg cake product quality
It influences.
Influence of 3 feeding of table to egg cake quality
| Cake type | Moisture content | |
| Embodiment 1 | It is moderate | 3.1% |
| Embodiment 2 | It is small | 2.6% |
| Embodiment 3 | Greatly | 3.6% |
| Embodiment 4 | It is small | 2.0% |
| Comparative example 1 | It is moderate | 1.6% |
Cake type：2 ~ 3cm of basal diameter is small；4 ~ 6cm is moderate；7 ~ 8cm is big.
According to GB/T20980-2007《Biscuit》In about the related request of egg cake and the dependency number of experimental example 1 ~ 3
According to embodiment 1 is preferably embodiment.The proportioning of oil and water, the speed of stirring, drawing mechanism rotate in raw material when premix
Rotating speed, baking temperature can all influence the mouthfeel of egg cake, wherein premix when oil and water ratio preferably control be 1:2 or so,
Can ensure that egg cake is crisp and surface is not cracked while ensureing that taste is aromatic, the speed of stirring it is unsuitable it is too fast also should not be too
Slowly, too fast that cream can be caused to cross hair, be likely to result in slowly excessively raw material stirring it is uneven, 80 ~ 100 turns/min is in existing storage vat
Proper rotating speed in volume；The velocity of rotation of drawing mechanism influences the molding size of egg cake, the size of general egg cake
For 5mm or so, rotating speed is too fast can be so that egg cake volume be too small, and rotating speed can cause egg cake volume excessive while can also lead slowly excessively
Material waste is caused, 30 turns/min of rotating speed is more suitable velocity of rotation；The temperature of baking directly determines the mouth of egg cake product
Sense, staged, first heat up the technique to cool down afterwards can be with the baking of the mouthfeel of effective guarantee egg cake, especially second stage, can
Effectively to improve the crispiness of egg cake, control second stage baking descends temperature effectively can quickly reduce egg cake
Moisture, improve egg cake crispiness, baking time is unsuitable long, prevents egg cake from cracking, and baking described in embodiment 1 is joined
Number is preferably embodiment；Basicity is larger in embodiment 2, and the grease amount that raw material adds when may be premixed with it is less and stirs
Time is shorter related, and Egg cake is smaller, and smaller related with the velocity of rotation of its rotating mechanism, moisture content is low, small, thus moisture
It is more volatile；Moisture content is higher in embodiment 3, and raw material dosage and rotating mechanism rotation are relatively slow related when being premixed with it；Implement
The cake type of example 4 is smaller, and therefore, the diameter of discharge hole is also a factor for influencing cake type.The moisture content of comparative example is significantly lower than
Embodiment, comparative example surface serious cracking show the matter that the baking temperature of second stage descends temperature higher than upper temperature to egg cake
Amount has significant relationship.
Above-listed detailed description is illustrating for possible embodiments of the present invention, and above example is not to limit this
The scope of the claims of invention, all equivalence enforcements or change without departing from carried out by the present invention are intended to be limited solely by the scope of the claims of this case.
Claims (10)
1. the production equipment of a hatching egg cake, which is characterized in that including pre-mixing apparatus, feeding device, continuous tunnel furnace and conveying device,
The pre-mixing apparatus is connected with feeding device by pipeline, and the feeding device is connected with continuous tunnel furnace by conveying device,
Mold is set in the conveying device.
2. the production equipment of hatching egg cake according to claim 1, which is characterized in that the pre-mixing apparatus includes storage
Charging basket, blender, the blender are located in storage vat, and inlet port and outlet port are arranged on the storage vat, described
Discharge port is connected by pipeline with feeding device, and charge pump is arranged on the pipeline.
3. the production equipment of hatching egg cake according to claim 1, which is characterized in that the feeding device includes
Glassware, controller and rotating mechanism, the rotating mechanism include motor and shaft, and the shaft is hollow structure, described
Discharger be located at the outside face of shaft, discharge port is set inside the shaft, and the shaft is connected with motor, described
Discharge hole is set on discharger, and the discharge port is connected with discharge hole, and the aperture of the discharge hole is 5 ~ 10mm, described
Controller includes sensor, MCU, and the sensor is connected with MCU connections, the MCU with motor, and the sensor is
Infrared distance sensor.
4. the production equipment of hatching egg cake according to claim 1, which is characterized in that the continuous tunnel furnace includes heating
Device, temperature control device, the temperature control device include temperature sensor and MCU, and the temperature sensor is the same as MCU connections, institute
The MCU stated is connected with heating device.
5. the production equipment of hatching egg cake according to claim 1, which is characterized in that the transmitting device includes defeated
It includes transmission shaft, conveyer belt, speed changer and motor to send device, and the transmission shaft is located at the both ends of conveying device, and described is defeated
Send band connection two transmission shafts, the length equal to transmission shaft of the width of the conveyer belt, described two transmission shafts one
Positioned at the outlet of continuous tunnel furnace, the described another lower section for being located at feeding device, the speed changer is connected with motor, described
Motor is connected with transmission shaft.
6. the production technology of a hatching egg cake, using the production equipment of one hatching egg cake of claim 1 ~ 5 any one of them,
It is characterized in that, including premix, feeding, baking process, the premixing process includes the following steps：
（1）, raw material premix, the raw material includes cream, sugar, edible oil, flour, food additives and water, by whole milk
In oil and 1% ~ 10% edible oil and 1% ~ 20% water input storage vat, 60 ~ 120 turns/min of agitator speed, stirring 10 ~
20min；
（2）, stirring, remaining various raw materials in step 1 are all added in storage vat in addition to the flour, agitator speed 40 ~ 100
Turn/min, stirs 10 ~ 25min；
（3）, by flour be added storage vat in, 20 ~ 80 turns/min of blender, stir 10 ~ 25min；
（4）, stand 3 ~ 5min；
The feeding technique includes：
The rotating speed of rotating mechanism rotation is 20 ~ 40 turns/min；
The baking process includes：
（1）, first segment baking, first segment toast workshop section baking on temperature be 260 ~ 320 DEG C, lower temperature be 240 ~ 300 DEG C, dry
The roasting time is 3 ~ 5min；
（2）, second segment baking, second segment toast workshop section baking on temperature be 270 ~ 350 DEG C, lower temperature be 320 ~ 380 DEG C, dry
The roasting time is 4 ~ 6min；
（3）, third section baking, third section toast workshop section baking on temperature be 240 ~ 280 DEG C, lower temperature be 240 ~ 270 DEG C, dry
The roasting time is 6 ~ 8min.
7. the production technology of hatching egg cake according to claim 6, which is characterized in that the premixing process includes such as
Lower step：
（1）, raw material premix, the raw material includes cream, sugar, edible oil, flour, food additives and water, by whole milk
In oil and 5% ~ 10% edible oil and 10% ~ 20% water input storage vat, 75 ~ 120 turns/min of agitator speed, stirring 15 ~
20min；
（2）, stirring, remaining various raw materials in step 1 are all added in storage vat in addition to the flour, agitator speed 60 ~ 100
Turn/min, stirs 15 ~ 25min；
（3）, by flour be added storage vat in, 40 ~ 80 turns/min of blender, stir 15 ~ 25min；
（4）, stand 4 ~ 5min；
The feeding technique includes：
The rotating speed of rotating mechanism rotation is 30 ~ 40 turns/min
The baking process includes：
（1）, first segment baking, first segment toast workshop section baking on temperature be 260 ~ 300 DEG C, lower temperature be 240 ~ 280 DEG C, dry
The roasting time is 4 ~ 5min；
（2）, second segment baking, second segment toast workshop section baking on temperature be 310 ~ 350 DEG C, lower temperature be 360 ~ 380 DEG C, dry
The roasting time is 5 ~ 6min；
（3）, third section baking, third section toast workshop section baking on temperature be 260 ~ 280 DEG C, lower temperature be 250 ~ 270 DEG C, dry
The roasting time is 7 ~ 8min.
8. the production technology of hatching egg cake according to claim 7, which is characterized in that the premixing process includes such as
Lower step：
（1）, raw material premix, the raw material includes cream, sugar, edible oil, flour, food additives and water, by whole milk
In oil and 5% edible oil and 10% water input storage vat, 75 turns/min of agitator speed stirs 15min；
（2）, stirring, remaining various raw materials in step 1 are all added in storage vat in addition to the flour, 60 turns of agitator speed/
Min stirs 15min；
（3）, by flour be added storage vat in, 40 turns/min of blender, stir 15min；
（4）, stand 4min；
The feeding technique includes：
The rotating speed of rotating mechanism rotation is 30 turns/min；
The baking process includes：
（1）, first segment baking, it is 300 DEG C that first segment, which toasts temperature in the baking of workshop section, and lower temperature is 280 DEG C, and baking time is
4min；
（2）, second segment baking, it is 310 DEG C that second segment, which toasts temperature in the baking of workshop section, and lower temperature is 360 DEG C, and baking time is
5min；
（3）, the baking of third section, it is 260 DEG C that third section, which toasts temperature in the baking of workshop section, and lower temperature is 250 DEG C, and baking time is
7min。
9. the production technology of hatching egg cake according to claim 6, which is characterized in that the additive be salt,
Sodium bicarbonate, edible ammonium bicarbonate, food flavor and colorant.
10. the production technology of hatching egg cake according to claim 6, which is characterized in that the third section Roaster
Tunnel in-furnace temperature after section slowly declines, and the time that the temperature slowly declines is 5 ~ 20min.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201810385196.9A CN108606021A (en) | 2018-04-26 | 2018-04-26 | The production equipment and technique of one hatching egg cake |
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|---|---|---|---|
| CN201810385196.9A CN108606021A (en) | 2018-04-26 | 2018-04-26 | The production equipment and technique of one hatching egg cake |
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| CN201810385196.9A Pending CN108606021A (en) | 2018-04-26 | 2018-04-26 | The production equipment and technique of one hatching egg cake |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN114224202A (en) * | 2021-12-29 | 2022-03-25 | 广东美的厨房电器制造有限公司 | Control method and control device of cooking appliance, cooking appliance and storage medium |
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Application publication date: 20181002 |